Eid al Adha special 

Lamb chops biryani

Ingredients: (Serves 3-4 people)

Rice:

Instructions:

• 1/2 cup Toor Dal
• 1/2 Onion, sliced
• 1/2 Tomato, chopped
• 1-2 Green chillies, slit
• 1/4 tsp Turmeric powder
• Salt, as required 
• 3/4 cup Water
• Coriander leaves, chopped 

• 2 tbsp Butter
• 1/2 tsp Cumin seeds
• 1 tsp Ginger Garlic paste
• 2 sprig Curry leaves
• 1 tsp Kashmiri Red Chilli Powder
• A squeeze of Lemon juice
• Coriander leaves, chopped 

1. Wash toor dal well and add to a pressure cooker. 
   
   
   
   
   
2. Pressure cook all the ingredients except for the ingredients under tadka for 1 whistle. Allow the pressure to release naturally.
3. In a small tadka pan, add in butter, allow to melt. 
4. Splutter the cumin seeds, add ginger garlic paste, curry leaves, chopped coriander leaves and sauté well. 
5. Pour the cooked dal, add in the Kashmiri Red Chilli powder, and adjust seasoning if required.
6. Allow to simmer well. Finally squeeze lemon juice, garnish with chopped coriander leaves and add in a blob of butter.
7. Enjoy with cooked rice, and your favorite sides like chicken or fried seafood!

• 1 kg Mutton ribs/ shoulder *
• 50 gms Butter
• 1 tsp Garlic powder
• 2 tsp Paprika powder
• 1 tsp Freshly crushed Black pepper
• 1 tsp Cumin powder
• 1/4 tsp Turmeric Powder
• 2 tsp Arabic Spice powder (store bought), optional
• 1 tsp Rock salt
• 1 MAGGI Chicken cube (less salt)
• 2 tbsp warm Water
• 1 cup Water

• 1/2 cup oil 
• 2 tbsp Cashews
• 2 tsp Raisins
• 2 Onion, 1 sliced and 1 chopped
• 3 cups Sella Basmati Rice
• 2 tsp Cumin seeds
• 1 tsp Coriander Seeds
• 2-3 Bay leaves
• 2 Cinnamon sticks
• 3-4 Cardamom pods
• 4-5 Garlic, slightly pound  
• 1 tsp Whole Peppercorns
• 1 Dry Lemon
• 1 Chicken Cube
• 1/2 Capsicum, sliced
• 4 1/2 Boiling water
• 1/2 cup mutton broth 
• Salt, as required
• 3 whole Green Chillies, Large
• A pinch of Saffron strands, soaked in warm water

1. In a blender, blend all the spices, rock salt, chicken cube along with room temperature butter and warm water.
   
   
   
2. Poke the mutton ribs using fork and rub the marinade well onto the ribs.
3. In a pressure cooker, place a trivet or a stand that helps elevate the meat from the water.
4. Place the marianted meat over the trivet and pour water and allow to pressure cook for 7-10 whistles depending on how tender the meat is, allow the pressure to release naturally.
5. To make the rice, fry the sliced onions in the oil until golden and crisp, drain and set aside. 
6. To the same oil, add in your cashews and raisins, drain and set aside.
7. Now add the whole spices to the oil, along with lightly pound garlic, dry lemon, Maggi chicken cube and capsicum. Mix everything well and now add in the washed and drained rice.
   
   
   
8. Check the mutton ribs, once the pressure is released naturalluy, set aside the broth water and roast the ribs in oven at 180 Deg C for around 10 minutes, or until the skin is golden and crisp.
9. Pour water and the mutton broth water. Place lid and allow the water to evaporate.
10. Open the lid, give the rice a good mix, place whole green chillies and pour the saffron soaked water. Close the lid and allow the rice to cook well on simmer for 20-25 minutes. *
    
    
    
11. Check tenderness of the rice and transfer to a large platter and place the oven roasted mutton ribs and sprinkle the crispy Fried onion, raisins and cashews.
12. Serve Haneeth piping hot, super tender ribs with Shatta** (tomato chutney).

• You may soak the sella basmati rice, but it is not necessary .
• Rock salt is preferred to use when marinating in the spice rub, as rock salt helps to marinate the meat thoroughly, (I did not keep the marinated meat overnight or even a few hours, yet the meat was perfectly marinated)
• Do not open lid in between the cooking process, allow the heat to cook the rice really well. 
• *I used mutton racks in this, you may choose any cut that is tender. 
• Please note that different brand rice require differ amounts of water, but to stay on the safer side I take the ratio 1: 1 1/2 ratio for rice and water respectively and add an extra 1/2 cup water, and the additional broth water makes it perfect.
• You may smoke the rice by adding a hot piece of charcoal and pouring oil over it in a small disposable aluminum/ steel container and closing the lid. But I prefer otherwise, without doing this step, as I feel the flavors feel very artificial whenever I smoke the rice and gives me a very bad headache, so you may do it if you like smoking the rice 👍🏼

Malai Mutton Biryani

• 500 gms mutton
• 3 medium Onions, chopped
• 2 tbsp ginger garlic paste
• 7-8 green chillies, crushed
• 1 tsp ginger garlic paste
• 2 tbsp Yogurt
• Chopped coriander
• Chopped mInt
• 1 tsp Garam Masala
• 2 1/2 cups Basmati Rice, soaked and drained
• 2 tsp ghee (clarified butter)
• 1/4 Cup oil
• 1 tsp Shahi jeera
• Whole spices - 2 cardamom, 3 cloves, 2 cinnamon pieces, 3-4 Bay leaves
• 3 3/4 cups Water
• 3 tbsp Cream
• Squeezed Lemon
• Salt, as required
• Turmeric water/ milk (you may use saffron)

1. Marinate the mutton pieces with ginger garlic paste, yogurt, herbs (coriander & mint), garam masala, crushed ginger garlic paste, and salt as required.
2. Soak Basmati rice at least for 25- 30 mins.
3. In a large non stick pan, add ghee and oil and fry the onions, till golden and crisp.
4. While the onions fry, in a medium non stick pan, add ghee and crushed ginger garlic paste, Shahi jeera, and your marinated mutton, allow to cook for at least 1/2 an hour on simmer and check if meat is cooked. Add the cream and half of the fried onions and mix well. 
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6. If the water has drained, add in 1/2 cup f water and allow to simmer for 15 minutes until the gravy thickens.
7. Drain the fried onions once golden and crisp and set aside. Now, to the fried onion oil, add in your whole spices, and add your soaked and drained rice, mix and make sure the grains of rice are covered in oil and pour water and allow to cook for 25 mins until cooked. (for detailed instructions check here).
8. To the cooked malai mutton masala, squeeze lemon and add salt as required, garnish with chopped coriander leaves.
9. Transfer the rice to a large bowl, now start layering the rice as the first layer, then add in the mutton masala, then again add the rice layer and garnish with fried onions and coriander leaves and sprinkle turmeric water/ milk for added natural colour. 
10. Cover with an aluminum foil and let it sit on dum at least for 1/2 an hr and serve with raita/ pickle.

• 1kg chicken
• 3 glass Basmati rice
• 1 large onion
• 3 tbsp ginger garlic paste (6 cloves garlic and 1 inch ginger) 
• 1/2 small green Capsicum, chopped finely
• 2 cinnamon sticks
• 2 Cardamom
• 1 Clove
• 3 tsp Arabic Masala Powder *
• 1 tsp Black Pepper Powder 
• Salt, as required 
• 1 large potato, sliced
• 1 aubergine/eggplant, sliced 
• 1 carrot, sliced
• 1 non ripe tomato, sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 3 cups Basmati rice (preferably soaked for 30 minutes before cooking for longer grains) 
• 4 1/2 cups water
• 4 tbsp tomato paste 
• 1 tsp arabic masala powder
• 1 tsp Black pepper
• 1 tbsp oil
• 4 tbsp water 

1. In a large casserole, pour some oil and ghee and add in your chopped onions, add salt and cook until translucent. 
2. Next add in your chopped Capsicum, ginger garlic paste and saute well until raw smell disappears. 
3. Next place in your chicken pieces, sprinkle the arabic spices masala, add in salt and pepper * and Turmeric if required. 
4. Pour in water. 
5. Close the lid and allow for the chicken to cook well for around 20-25 minutes. 
6. Whislt the chicken gets done, fry each of your chopped vegetables in batches and set them aside. Sprinkle salt over the fried veggies. 
   
   
   
7. Once done, drain the chicken pieces, reserve 1/2 cup of stock and set aside. 
8. Now in the chicken broth, add in your cleaned, soaked and drained rice, add salt as required and cook on low for around 10 minutes. (the rice will cook completely once layered and cooked on low) 
9. To prepare the tomato gravy for the rice, in a small pan, add your tomato paste, salt, pepper, arabic masala powder, oil and water and allow to come to a boil. 
10. Once done, mix it into the cooked rice. 
11. Now let's assemble and layer the Maqluba. Into your large casserole, start by adding your fried potatoes as the base and building up with any of the fried veggies. 
12. Layer your cooked chicken pieces. 
13. Next add a layer of cooked rice mixed with the tomato gravy. 
14. And add any leftover veggies and finish off with a layer of rice and gently run the back off your spatula over the rice (do not press) and pour the reserved chicken stock, close lid and allow to cook for at least 20-25 minutes. 
15. Now for the moment of reveal, place a rice platter or a large plate over the casserole and flip the casserole carefully and tap around the casserole using a wooden spoon, so that all remains of the Maqluba falls into the plate. 
16. Carefully remove the casserole slowly, so that the layers remain intact and you get to witness a beautiful Maqluba. 

Ingredients :

• 600 gms Chicken (small cuts)
• 2-3 tbsp Yogurt
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Chilli powder
• 2 tbsp Tandoori Chicken Powder (for substitute check notes)
• Salt
• 1/2 tsp lemon juice
• Vegetable oil for frying

• 1 medium onion chopped coarsely
• 2 medium tomatoes chopped coarsely
• 1 tsp Ginger garlic paste
• 1/4 tsp Turmeric powder
• 2-3 tsp Kashmiri Chilli powder
• 1 tbsp Tandoori Masala powder, (or check notes for substitute)
• 1 clove
• 1 cardamom
• 1/2 glass water
• 1/2 tsp Cumin powder
• 1/2 tsp dried fenugreek leaves
• 2 tbsp fresh cream/ thick cream
• 1 tbsp butter
• Salt, to taste
• Sugar, a pinch

Instructions:

1. To begin with, heat oil in a Kadai and fry in the marinated chicken pieces in 2-3 batches without overcrowding for 15 minutes on medium-low turning over every 5 minutes.
2. Next, in a pan/ skillet pour in the oil from the Kadai used for frying, about 2 - 3 tbsp.
3. Add your dry spices, cardamom, and cloves into the oil and sauté for a minute and add in the chopped onion and sprinkle some salt and let it get translucent.
4. Next, add in the ginger-garlic paste and sauté till the raw smell disappears and add in the chopped tomatoes. Close and cook for 2 minutes.
5. Now add the powders - Turmeric, Chilli powder, tandoori masala powder, mix for a minute and pour in the water and let it boil for a couple of minutes and set aside.
6. Once cooled, grind in a mixer and strain to get the residual smooth paste.
7. Next in a pan /skillet add the butter and add in 2 tsp of Chilli powder to the butter for that rich color.
8. Now add the strained paste to the butter and once boiled add in the cream and salt.
9. Depending on the consistency pour in water if required.
10. Add in the dried Fenugreek leaves by placing it in your palm and rubbing your hands to make it into powder and add in a pinch of sugar to balance out the flavours.
11. Finally, add your fried chicken tikka to the Masala and let it boil for 5 minutes on simmer. Ta-da! Your Chicken Tikka Masala is ready to devour. 🤤🤤

1. If you do not have tandoori chicken Masala feel free to use 1 tsp Coriander powder, 1 tsp chili powder, 1/2 tsp pepper powder, 1/2 tsp garam masala for the same.
2. Even though I cooked it spontaneously I had cleaned and marinated the chicken with salt earlier.
3. The oil is going to look burnt as the yogurt in the marination will turn black while frying, so do not pour in too much oil for frying.
4. For that charred look, I fried the chicken on a high flame in the last 2 minutes.

Ingredients:

• 2 cups day-old/ 2 cups cooked Basmati rice/ Jasmine rice
• 2+1 garlic cloves chopped finely (2 for sauteeing and 1 for the sauce mixture)
• 200 gms tender chicken breasts sliced and marinated in salt and pepper
• 1/2 tsp white pepper powder
• 10 -12 shrimps/ prawns deveined and cleaned
• 2 eggs
• 1 small carrot chopped
• 10-12 french beans chopped
• 1/3 cup sweet corn
• 2 tsp sriracha sauce (optional)
• 1 tsp soy sauce
• 1 tsp fish sauce
• 1 garlic clove (chopped finely)
• A pinch of sugar
• 2 tbsp green spring onions chopped
• 1/2 tsp Black Pepper Powder
• Salt as required

• 1-2 tsp sriracha sauce (optional)
• 3/4 tsp red chili flakes / Red bird's eye chili 3-4 (I substituted red bird's eye chili with red chili flakes)
• 3 tbsp fish sauce
• 1/2 lemon juice
• 1 tsp soy sauce

Instructions:

1. Cook 2 cups basmati rice (cooking method here - tips for cooking Basmati Rice at the end of the page) and set aside to cool.
   
2. Combine the ingredients under Prik Nam Pla in a bowl and set aside for the end.
3. In a bowl mix together soy sauce, fish sauce, sriracha sauce, garlic cloves, and sugar.
   
4. In a wok or skillet, pour vegetable oil and saute the garlic cloves until fragrant.
5. Now, add the sliced chicken pieces that have been marinated and sautee for about 4 minutes and add the prawns and saute for about 3 minutes.
6. Next, add 1/2 cup rice to the sauteeing chicken and prawns so that the rice soaks up all the juices from them.
7. Move aside the rice mixture and add the eggs one at a time and scramble them adding some salt.
8. Now set aside this egg mixture and in the same pan stir fry the veggies- carrot, beans, sweet corn and lastly the green onions on high heat for about 2-3 minutes or until just done. The veggies should be crisp. 
   
9. Combine the egg, chicken, prawn, and veggies and add the rice in batches and pour in the sauces prepared earlier (soy sauce, fish sauce and sriracha sauce) and stir everything on high heat. 
10. Serve hot with the Prik Nam Pla condiment, a lemon wedge and sprinkle a pinch of pepper powder. 
11. Your delicious Street Food Style Easy Thai Stir-Fried Rice is ready! Enjoy!

Bukhari rice with Salata Hara

Ingredients :

For the marination:

• 1 kg whole chicken (preferably with skin)
• 1 tsp gg paste
• Salt
• 1 tsp chings Szechuan chutney

For the masala:

• 2 onions chopped coarsely
• 3 cardamom, 3 cloves, 1-2 cinnamon sticks, 3-4 dry bay leaves
• 2 tsp gg paste
• 3-4 green chillies slit, or ground
• 2 tsp Arabic spice
• 1 tsp pepper powder
• 1 big tomato chopped
• Salt
• 1 dry lemon
• 2 carrots grated
• Coriander leaves
• 2 cup/glass basmati rice
• 3 cups of water
• 2 tbsp tomato paste

For basting the chicken:

• 3 tbsp Sriracha sauce
• Salt
• 1/4tsp pepper powder
• 2 tbsp soy sauce

Instructions :

1. Smear and apply the marinade on the chicken well for at least ½ an hour.
   
2. Now to cook the masala mixture, take a large pot or casserole that is big enough to cook rice in. Add in some ghee, and sauté the onions and whole spices. And add gg paste and green chilies.
   
   
   
   
   
   
   
   
   
   
3. Next, add the Arabic spice and pepper powder. Once the spices are Sautéed well add a big chopped tomato and salt.
   
   
   
   
   
   
   
4. Place the lid and let it cook for a couple of minutes on low.
5. Meanwhile, grate the carrots.
   
6. Next, add in the chicken and coat the chicken in the mixture and pour 1 glass of water.
   
   
   
   
7. Cook covered for 15 - 20 minutes each side. (Since they are big cuts, you don't want raw chicken)
8. Once done, remove the pieces of chicken. And check the water if more is required (see notes). Next add the grated carrots, extra water, and coriander leaves.
9. Next, add a couple of tbsp of tomato paste and add the rice, close lid till the rice gets done (check tips for cooking Basmati Rice).
   
10. Now baste the chicken with the mixture (given in the ingredients list) and grill the chicken on a grill pan or a frying pan while the rice gets cooked. (check notes) 
    
    
    
    
    
    
    
    
    
    
11. After about 20-25 minutes your rice will be ready. 
    
    
    
    
    
    
    
    
    
    
    
12. Serve the rice on a platter.
13. Once the chicken is grilled, place the chicken on the rice platter.
14. Meanwhile, you may also make Salata Hara (the tomato chutney that is an accompaniment with mandi). Check notes.
15. And you are done! Perfectly done flavorful Arabic Bukhari rice is ready. Garnish with grated Carrot and Coriander leaves. Enjoy! 😋
    
    
    
    
    
    
    

Notes :

• I added Chings Szechuan chutney to the chicken marinade along with gg paste and salt. You may substitute with chili flakes instead of Szechuan sauce/ chutney. You also may totally omit it if you don't have these in your pantry.
• If you are a beginner at cooking you might want to measure the water left in the pot so that you may add extra water as required for cooking the rice.
• Using chicken with skin helps attain tender chicken.
• Fry the chicken just for a bit until the coating gets just done, do not over fry, you don't want your chicken to be hard and chewy, the cooking process of the chicken is already done previously.

Tips on Cooking Basmati Rice:

• For 1 cup of rice use 1½ cups of water. 
• Do not keep checking on the rice, at least for about 20-25 or until the water has drained up on med-low flame, it will do its work on its own.
• Once done, do not use a spoon or ladle to mix, instead use a fork to fluff up the rice, you don't want to break the rice.
• But for bigger quantities, you may use a ladle but with utmost care.
• The recipe I make for Salata hara is the easiest and the best.