The lengthy recipe here tends to seem a little overwhelming at first, so just be a patient chef and the priceless taste that you experience at the end of it, makes everything feel worth the effort! This authentic and elegant delicacy is a signature dish from the city of Hyderabad. This beautiful city of pearls is a perfect blend of Mughlai and Telangana cuisine and it is here in the kitchens of the Nizam, ruler of the historic Hyderabad State, that the creation of Hyderabadi Biryani resulted. The layers of rice (both plain and coloured) and marinated chicken cooked on “Dum”, bring about an excellent outburst of flavour, colour and aroma, enough to tease your taste buds and leave you asking for more…

Ingredients:

For the Marinade

• Chicken – 1 lb (about ½ kg) skinned, washed and cut into cubes. Boneless chicken can also be used but I prefer to use whole chicken with bones. Make sure you drain all the water after washing the chicken.
• Ginger – 2” long piece
• Garlic – 8-9 big pods ( or use ginger-garlic paste 2 tbsp)
• Mint leaves (pudina) – 10 sprigs finely chopped
• Coriander leaves – A handful or say 10 sprigs finely chopped
• Yoghurt/whipped curd – ¾ cup ( I used a measuring cup)
• Chilli powder – 2 tbsp
• Turmeric powder – ¼ tsp
• Garam masala – 2 tbsp (lightly roasted in a pan on low heat for 30 seconds)
• Juice of 1 big lemon (about 4 tbsp)
• Oil
• Salt to taste

For deep fried dark brown onions:

• 1 onion – finely sliced and deep fried till dark brown.
• Oil for deep frying the onions – ¼ cup (do not use left over oil in the marinade after frying onions. discard or save it for a different dish)

For the rice:

• Basmati rice – 2 cups (I used a measuring cup). Wash under cold water and soak for 30 minutes then drain the entire water in a strainer and set aside
• Whole green Cardamom – 4
• Cloves – 3
• Black cumin seeds (Shahi jeera) – ¾ tsp
• Bay leaves – 2
• Biryani flower ( Anasapuvvu) – 1(optional) or use Biryani masala in the marinade
• Black pepper corns – 4
• Butter/oil/ghee – 1 tbsp
• Salt – 4 tbsp
• Water for boiling – 10 cups ( I used a measuring cup)
• A wide & deep sauce pan to cook rice

For cooking in layers:

• 1 wide heavy bottomed deep vessel / pot
• A large dosa pan / flat bottomed skillet
• Pinch of yellow and orange color dissolved in 2 tbsp milk or water (optional)
• Aluminum foil or a wet towel (squeeze the entire water) to cover the pan. Alternatively I used whole wheat flour dough to seal the edges so that the steam doesn’t escape.

Now for the method:

1. In a sauce pan heat about 1/4 cup of oil and deep fry onions till dark brown.
2. Remove the onions and drain them on the kitchen towel. Once cool, crush them and set aside. Alternatively you can use store bought fried onions too. (Do not use left over oil in the marinade)

The first step is marinating the chicken:

1. Grind coriander leaves, pudina, garlic and ginger to a paste in a mixer.
2. In a large bowl, mix all the marinade ingredients along with the paste till well combined.
3. Cover and let it rest for an hour or two. The marinade time is shorter here as the recipe is the Pakki biryani style.

Cooking the basmati rice:

• While the chicken is marinating, place a deep sauce pan on the stove with 10 cups of water on high flame.
• When the water gets to boil, throw in the spices (cardamom, cloves, shahjeera, bay leaves, bay flower, pepper corns, butter, and salt) and cook for a minute.
• Now gently add in the drained rice to the boiling water and let it cook on high flame till another boil (takes 4 minutes), then low flame and allow to cook.
• When done immediately drain the rice along with the spices in a strainer. Let all the water drain off. Set aside.
• Place a heavy wide bottomed deep pot or vessel on the stove top and turn it on high flame. Tip in oil and allow the pot to get hot for about a minute.
• Now tip in the entire marinated chicken and sauté for few minutes till the aroma of the masala fills the air. Tip in a little water or milk, say about ½ cup, to avoid the chicken getting burnt. Then on low flame, cover the vessel with a lid and allow chicken to cook for about 25 minutes or so. When done remove a little chicken masala for the fourth layer, and flatten out the rest chicken masala at the bottom of the vessel as this is your first layer.
• Then remove 3 half portions of rice in separate bowls and mix respective colour to two portions of the rice. Then arrange this yellow colour rice on top of the chicken. This is going to be your second layer.
• Then third layer arrange the white rice as one layer, on top of this layer arrange the chicken masala for the fourth layer and put in the fried onions.
• Over this arrange the orange colour rice and add about 2-3 tbsp of oil. Cover the pot with a lid and cook on high heat for 3 to 4 mts. Do not cook more than that because your chicken might get burnt.
• Over this pour about ½ a tsp of rose essence or rose water for a lovely aroma. Ensure not to add too much.
• Meanwhile heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to the lowest setting and place the chicken and rice pot on the tawa.

• Now seal the pot with an aluminum foil or a wet towel (squeeze all the water) or using the traditional whole wheat dough method. This allows the flavors of your chicken and rice to remain inside.
• Cook for another 15 minutes undisturbed on the tawa on the lowest setting. Switch of the flame and let it rest for 10 mts.
• Just before serving open the lid, gently mix in the chicken at the bottom with the rice.
• Serve with Mirch Ka Salan or Raita.

Prep Time:40 minutes
Cook time:30 minutes
Serves: 4-6

Eid is not complete without Biryani and Mutton Korma! Period. On the graceful occasion of Eid, we at the Slurrpy Kitchen are making an authentic Korma that comes from the heart of Pakistani cuisine.

Although not a quick fix and requires time, this korma is completely worth the effort and apart from assembling the ingredients, its all in a pot’s story. Let’s begin.

Ingredients

• Cumin seeds: 1 tbsp
• Coriander seeds: 4 tsp
• cayenne-pepper: 1-2 tsp
• Saffron threads: 1 tsp
• Hot milk: 3 tbsp
• Ghee or clarified butter: 6 tbsp
• Onions, chopped: 2, medium
• cardamom pods & cinnamon sticks: 5 nos. each
• Cloves: 4
• Bay leaves: 3
• Fresh ginger: 1”, grated
• Garlic cloves: 4, large, minced
• Boneless lamb/ goat mutton: 750 grams, cut into small pieces
• Yogurt: 1 cup
• Heavy cream: A quarter cup
• Rose water: 1 tbsp
• Blanched almonds: A quarter cup

Procedure
We will follow this step by step

1. Grind the cumin, coriander and pepper and keep aside
2. Soak the saffron in milk and keep aside
3. In a yok or large pan add ghee and heat
4. To the heated ghee add onions, bay leaves, cloves.
5. When the onions turn brown, add ginger and garlic, all the while scraping the bowl.
6. To this add the ground spices and toast well. You will understand its done when its aromatic
7. Pat dry the meat pieces and add them to the mixture and mix well.
8. After around 10 minutes, start adding yogurt, little bit at a time and keep mixing.
9. Splash in a little water if needed.
10. Cover and cook in simmer for almost 45 minutes.
11. Add, salt and cream and cook for another 15-20 minutes. Stir in the saffron and rose water
12. Fry the almonds and garnish

Serve with pilaf, bread or plain long-grained rice!

Happy Eid to all of you

This is a delicious recipe from the ‘Mughlai’ cuisine. As the saying goes “Variety is the spice of life”, and so, I have been adding a variety of unique recipes to my personal collection. My family enjoyed their meal and I must say this spicy and awesome Hussaini curry as of now tops the list of favourite curries. We all love to have a tasty curry preparation accompanying the rotis/rice and ‘Hussaini curry’   excels in serving up as a spicy, saucy and tasty dish. Hope you will enjoy it too!

Ingredients:

• Boneless Mutton  500gm
• Onion(large) 1 – cut in rings/sliced round
• Tomato 2
• Ginger 1” piece -julienned
• Garlic pods 5 – sliced fine
• Capsicum(green bell pepper) 2 – optional
• Curd  2 cups
• Coriander Leaves handful
• Salt to taste
• Oil tbsp 2

For the masala paste:

• Onion(chopped)1
• Ginger 1″ piece
• Garlic 5 pods
• Coconut(grated) 2″ piece
• Poppy seeds (roasted) 1 Tbsp
• Coriander seeds(roasted) 1 Tbsp
• Cumin seeds (roasted) 1 Tbsp
• Turmeric powder 1 Tsp
• Red chillies(roasted) 4

Method:

• Boil the meat cubes in salted water till tender.
• Heat oil in a pan put in meat cubes, sliced ginger, garlic, onion rings and capsicum. Stir-fry well for few minutes. Remove and keep aside.
• Now mix together in a bowl the ground masala paste with whipped yoghurt. Add salt and one cup of water to this curd mixture.
• Heat oil in a pan (or use same pan), add tomatoes (blanched, peeled and chopped), the masala-whipped yoghurt (item from step 3-the mix of masala paste and whipped yoghurt), and mix this well. Bring to boil.
• Now add the meat cubes tossed with ginger, onion, garlic and capsicum. Now cover and cook for about 15 minutes on low flame (Or till the masala and meat cubes are well cooked).
• Garnish with freshly chopped coriander leaves.
• Serve hot the ‘tender meat in Hussaini curry’ as an accompaniment with flat Indian breads, white/brown bread or rice.

Preparation Time: 45-50 minutes

Serves: 6-8

Note:

• I would like to note that this recipe is generally prepared using skewers for the meat, but here I have not used the same. So for all those of you out there who cannot use skewers for this recipe, can go ahead and try this method!

Dotted around the internet, you’ll find a million recipes that tell you about chicken roast. But what we are going to tell you is what is tried and tested and best, forms a part of the French cuisine!

Chicken is a lean white meat that has a distinct taste of its own, reason why its mandatory for one to buy organic chicken as it will dominate the preparation. However, fresh live chicken, farm fed ones are equally good. Try not to buy frozen chicken or if you do thaw it atleast for 2 hours.

Here, we will recreate a French style chicken roast that requires minimum ingredients and ensure maximum taste; a juicy, succulent roasted chicken that’s so very yum! What more, it gives you a lot of room for experimenting.

Ingredients:

• Roasting chicken: 1 whole
• Onion: 2, medium
• Garlic: 4 cloves, medium (peeled or unpeeled)
• Butter: 5 tbsp (salted)
• Vegetable oil: As required
• Salt: ½ tbsp
• A bunch of herbs: Rosemary, Thyme, Sage, Oregano
• 1 big lemon

** You can throw in any vegetables of your choice

Procedure:

• Preheat your oven to 400 degrees. Pat the chicken dry and rub 2tbsp of butter, a pinch of salt inside the chicken and 1 tbsp of butter and a pinch of salt on the out.
• In a roasting pan, pour very little oil, place the lemon in the cavity end of the chicken and cook for 10-15 minutes.
• Take the pan out, add the vegetables and herbs drizzle with oil and cook for another 10.
• Note: Keep pouring the oil every 15 minutes, flipping the chicken occasionally to ensure all sides are done.
• Cook it for 20-25 minutes in 350 and you’re done.
• Serve with roasted potatoes and green beans.

**You can also stuff the chicken. Here’s the recipe for the same.

Ingredients:

• 1 medium onion
• 2-3 cloves of garlic minced
• Chicken liver: 250 grams
• Salt
• 1” Ginger, minced
• 1 Green chili, minced

Procedure:

• Dunk everything in a mixer and blend well.
• Stuff chicken after roasting it for 15 minutes and follow the same procedure.

Bon Appetit!

Chinese Chow mein! This is what the men in our house take interest in when there is a movie going on and no one wants to eat at the table. As a matter of fact, chow mein is what we grew up with – just as thukpa. How to make chow mein? For a no hassle, easy chinese chow mein recipe, simply fry a few eggs, throw in some chicken cubes or shreds (as you prefer it), a couple of smoked sausages ( I might be getting to extreme here, but what the hell), Maggie and its masala, toss it for a while and there you have it – A plate full of an easy chow mein recipe with love from God and an aroma that’s straight from Paradise’ kitchen.

Cook as you may and add in any vegetable of your choice including mushrooms, broccoli, corn and pepper, with this chow mein recipe, you will never ever ever really go wrong.

Ingredients:

• Maggie: 2 packages
• Smokes sausages: 2-3, sliced
• Egg: 1
• Vegetables: Mixed, 1 cup, chopped
• Vegetable oil: 2 tbsp
• Soya Sauce: ½ tsp

Procedure:

• Boil the Maggie till its half tender.
• Heat oil in wok and fry the ingredients in the following order: Eggs (fry till scrambled), shredded chicken (till slightly browned), vegetables and sausage (till semi brown)
• Now, add Maggie masala and the par boiled Maggie.
• Toss and mix well. Pour soya sauce and give it another quick stir.
• Serve hot

You remember the midnight stalls that served awesome chinese food? Well, now its your turn to show them how its done home-style!

Grilled chicken recipe is one of Bipasha’s dear favorite. Afterall a bengali by nature; she cannot stay away from non vegetarian recipes too long now.

Ingredients:

• 1/3 cup Dijon mustard
• 1/2 cup lime juice
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, chicken pieces

Procedure:

• Preheat the grill for medium heat.
• In a shallow bowl, mix all the ingredients except chicken.
• Dip chicken in sauce and grill in a lightly oiled grill for about 18-20 minutes.
• Grill until the water runs out from the chicken and be careful in the last 10 minutes for this is when it burns.

Prawn Fried Rice or Prawn stir fried rice is one my favorite kind of fried rice recipes – believe me I can eat it on end. Simple, easy; prawn fried rice is very flavorful. We have learnt one basic rule about Chinese cooking from experience: although absolutely simple and all it involves is only stirring the different ingredients together. The only difficult part about Chinese fried rice recipes is the fact of ‘when to add what’, for there is a time for everything. And that holds true for every ingredient that goes inside a prawn fried rice recipe.  If you start dumping everything in the wok, with an impression of it coming out fantastic (since its stir fry), you are most likely to end up with a soggy dish that somehow resembles Chinese cuisine. Especially most Prawn Fried Rice recipes or Rice that involve stir fried sea food. Believe me!

So if you want an easy way to make prawn fried rice, give every ingredient a little time in the wok to flavor but not too long to burn it! Here’s to you the Prawns Fried Rice Recipe…

Ingredients:

• Long grained white rice: 2 cups
• Eggs: 2
• Shredded Chicken: About a cup
• French onion: 1, chopped
• Carrots: Cut in thin shreds
• Beans: Cut diagonally
• Dark Soy: 1 teaspoon
• Ajinomoto: A pinch of
• Salt & Pepper: To taste
• 3 tbsp olive oil

Procedure:

• Heat oil in a wok
• Beat eggs and scramble in oil. Strain and keep separate.
• Pour some oil and fry the prawns till pink. Strain and keep aside.
• Cook the rice until semi cooked and spread it on a plate to cool.
• Now, in the same oil, add the eggs and prawns back. Stir together. Follow with veggies, rice and soya.
• Make sure after everything that you added, you have a gap of 30-45 seconds. The flavors need to mingle in.
• Season with salt and pepper and serve hot.

If you are a Bengali or come from the east coast of India, or even Bangladesh, you may have tried the Shorshe Ilish recipe with white rice. Aromatic, fragrant, and spicy, “Shorshe Ilish” or Hilsa in mustard sauce is a Bong born’s dream food. Ideally cooked in mustard oil, hilsa tastes great fried too: Steamed rice and fish fried in mustard oil is a staple food for fishermen. If I could use the word succulent in this context, I would have but I think otherwise. So, let’s just say, a juicy fish with loads of meat in it (you can say I am a Bong), shorshe ilish has equal amount of fish as its bones. But if you are alright with a battle of fish v/s man, we’ll tell you, you’re on for some treat.

And before we get to the shorshe ilish recipe, here’s some Trivia: Did you know that Hilsa basically is a sea-creature who only comes to lay eggs in fresh water? Umm, well, that’s when they are caught. Moving on…

Ingredients:

• Grounded Mustard
• Mustard oil
• Chilli powder
• Green and red chilli
• Turmeric powder
• salt to taste
• Hilsa fish
• Onion seeds or kalonji

Procedure:

• Make a paste of mustard , green and the red chillies. Marinade the hilsa pieces with salt and turmeric.
• In a fry-pan, heat mustard oil and fry the onion seeds.  When translucent, add the mustard paste.
• Stir for a minute and add the fishes. You’ll also need to pour about enough water to cover the fish half in the water.
• Lid on, cook in low heat for about 10-14 minutes.
•  Lid off, cook for 5-7 minutes if you want the gravy to thicken.
• Serve with chopped coriander and steamed rice

“Meatballs are fantastic! They’re perfect like this, with a one-minute homemade tomato sauce and spaghetti”. Well, if this what the chief of the food ministry, Jamie Olliver has to say about Spaghetti Meatballs. We guess, we’ll just zip it and eat it as this is such a dish that against which no voice have been raised by far. Plus the sphagetti meatballs recipe comes from his very own kitchen so don’t complaint ever!

In a tangy tomato sauce, the Spaghetti with meatballs taste as good as it sounds. Infact this is also our Hancock’s favorite! Remember when Charlize Theron spots him making spaghetti with meatballs?  Yes? Good. So, go make this a tradition, make it into a fixed weeknight chow, make it a Saturday night TV dinner. An easy spaghetti meatballs recipe can never disappoint you.

Oh and yes, you can also slurp it with polenta or freshly baked bread. Take a look..

Ingredients:

•  4 sprigs of fresh rosemary
• 12 Jacob’s cream crackers
• 2 heaped teaspoons Dijon mustard
• 500g good-quality minced beef, pork, or a mixture of the two
• 1 heaped tablespoon dried oregano
• 1 large egg, preferably free-range or organic
• sea salt and freshly ground black pepper
• olive oil
• a bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• ½ a fresh or dried red chilli
• 2 x 400g tins of chopped tomatoes
• 2 tablespoons balsamic vinegar
• 400g dried spaghetti or penne
•  Parmesan cheese, for grating

Procedure:

Make -

• Finely chop rosemary leaves and smash the crackers in a teatowel or poly bag until fine.
• Add it to a mixing bowl and add mustard, minced meat, rosemary and dried oregano. Give it a dash of salt and pepper.
• Now, mix them well with your hands, divide into 20 small balls, drizzle with olive oil and set aside until needed.

Cook - 

• Put a large pan of salted water and cook your pasta.
• In a large wok or a fry pan, heat about 2 lugs of olive oil.
• Pick the basil and keep ready. Finely chop onion and garlic and keep aside. When the oil is hot, pour onion and fry until light brown.
• Now add garlic, followed by basil leaves. Stir for a minute and add tomatoes and balsamic vinegar.
• Let this cook for about 15 minutes in sim till it becomes a puree.
• Boil and season to taste.
• In another frying pan pour two lugs of olive oil and fry your meatballs. They should be fried golden, without cracks. Cracks will bloat up while in the sauce and will break.

Assemble -

• In a bowl, arrange pasta, arrange two meatballs in each serving and ladle tomato sauce.
• Serve warm with basil and grated parmesan.