Collected Yum

It’s the ultimate all-in-one-pot dinner. Words cannot describe how fabulous the biryani is. It’s quite possibly the jewel in India’s crown. Tender meat, beautifully spiced with fluffy, fragrant rice. All cooked together in one pan. The best I ever tasted was in the Keralan city of Ernakulam near Kochin. I’m told it was cooked by a famous Hyderbadi chef, which would make sense as this is where the dish originates. It was absolutely amazing for many reasons. The chicken was moist, packed full of flavour and the rice fluffy and separated. The restaurant was obviously famous for its chicken biryani as it was the only thing on the menu. It’s easy to see why it’s become one of the favourite Indian dishes around the World. Try this yourself – it’s actually a really simple dish to make at home despite looking rather involved and tricky. The key to this dish is getting the rice right. Make sure you buy good quality basmati – and make sure you soak it first. It’s essential! INGREDIENTS: Marin...

Mutton/Goat/Lamb 2 kg Basmati Rice 1 kg Clarified Butter/Ghee 3/4 cups Potatoes 3 large 2 onions sliced Ginger paste 2 tablespoon Garlic paste 2 teaspoon Radhuni Biryani Masala Mix 1/2 pack Ground Cumin 1 tablespoon Crushed Red Peppers 6 Yogurt 1 cup Red and Yellow Color slight Rosewater 2 tablespoons Kewra Water 2 tablespoons Salt 2 tablespoon Oil 1/2 cup Wash meat, put salt and keep for 30minutes. Wash again. Mix color and coat potato pieces with it. Then fry the potatoes till brownish in oil. Set aside. In the potato fry oil, fry onions till brown in ghee and set it aside. Crush the fried onions when cool. Take meat in the dish you will cook in, add ginger, garlic, onion, cumin, Radhuni spice, yogurt, rose and kewra water and mix well. Put potatoes on top of meat. Put the onion fry oil. Wash and drain the rice. Boil 12 cups of water, add salt and add rice to it. As soon as rice starts boiling, pour the water in another pot and keep it. Take one cup of water ...

Given today is the first day of Ramadan, here is something to try and make soon! From: http://www.khanapakana.com/recipe/32640572-a997-4f07-834c-64f92d2efb9a/tehari or folloew aneeqas: It's Siddika Kabir's Tehari with some changes. Cut beef into small pieces. Put in onion, ginger, garlic, turmeric, chili, coriander and cumin pastes and mix. Add salt. Put on stove with some water. I cooked it for about an hour to soften the meat. In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes. Add the meat with the spices and stir at high heat. After koshano, pick out the meat pieces and set aside. Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain. Put the rice in the masala from the beef. Fry for a few minutes. Then add water (2cups for 1cup of rice). Add salt and rose/kewra water. When the water comes to a boil, add the meat and slivered green chilies. Cover...