Indian tomato sauce/butter chicken gravy/ shahi paneer/ paneer makhni/ restaurant dishes/ how to do barbeque at home

makhni gravy - paneer makhni
Hey guys, 

Welcome come back, after the Navratra...

Post navratri weekend means - no fast, no restricted (veg) meals, no cravings........ infact it is the onset of pleasant winter. It means lots of north indian kebabs, tandoori chicken,makhni, kukkar- sukkar, tikkas - sikkas and many more..

In this post, I have hand picked some of the popular recipes, that you might like to try this weekend. Plz find some kebabs like - Tandoori chicken(grilled chicken/roasted chicken), Galouti kebabs, Murg malai tikka, Chcken tikka, Makhni gravy, Butter chicken, paneer makhni etc. 

These recipes are also supported with videos.So, plz do not forget to visit my you tube channel for these delicacies. I have also discussed the ways to enjoy barbeque at home. You will also find the easiest way to ignite charcoals how to ignite charcoal, without any smoke. So keep reading, and keep clicking the links given for you.....  

Indian tomato sauce/butter chicken gravy/ shahi paneer/ paneer makhni/ restaurant dishes

North Indian dishes
how to make kebab at home, how to do barbeque at home

https://www.youtube.com/watch?v=5wOSe1WnSpA



Makhni Gravy
Tomato based gravy, finished with butter, cream and kasoori methi.
Ingredients
Tomatoes                                 1 kg
Ginger (crushed)                     10 gm
Garlic (crushed)                      6 cloves
Coriander stems                      2 sprigs
Ginger Garlic paste                 50 gm
Cashew paste                          2 tbsp
Tomato puree (canned)           100 ml (optional)
Red chilli powder                   2 tsp
Turmeric powder                     ½ tsp
Kasoori methi powder            1 tsp
Garam Masala powder            1 tsp
Salt                                          tt
Oil                                           50 ml
Butter                                      150 gm
Cream                                      100 gm
Ginger juliennes                      10 gm
Green coriander (chopped)     1 tbsp
Honey (optional)                     as required

Whole Garam Masala:
Green cardamom                     6
Black cardamom                     4
Cloves                            `        6
Cinnamons stick                      2
Bay leaf                                   4
Black Peppercorn                    8

Video - how to make makhni gravy, click makhni gravy - paneer gravy


Misc-en-Place
Wash and roughly chop the tomatoes. Boil it with coriander steams, crushed ginger, crushed garlic, 2 bay leaf, 2 black cardamom, 2 green cardamom,  8 peppercorn, 4 clove, 2 cinnamon sticks.  When done, cool it for a while and pass it through a processor.
Cooking
Heat some oil and melt half the butter in a handi, crackle the remaining whole garam masalas, then add the ginger garlic paste, sauté until brown. Now add cashew paste and cook for a minute. Now add the canned puree tomatoes (if using) and cook. Now add salt, red chilli powder, turmeric powder and the fresh tomato puree. Cook until oil floats on the top. Now add the remaining butter, cream, kasoori methi and garam masala powder and cook for another 2 - 3 minutes. Strain the gravy for a smooth texture. Taste it, if sour, adjust the sourness with honey.

Learn - how to make tandoori chicken at home - 
Tandoori murg/ Roasted Chicken 

For video of how to make authentic tandoori chicken, click the link given below -


Tandoori Murg
Tandoor roasted marinated chicken

Tandoori Chicken - how to make Tandoori Chicken
Ingredients
Chicken (whole)                                  1
1st Marination
Lemon juice                                        1 tbsp
Ginger garlic paste                              2 tsp
Yellow chilli powder                          1 tsp
Salt                                                      tt
2nd Marination
Hung Curd                                          1 kg
Cream                                                  20 ml
Lemon juice                                        1 tbsp
Red chilli powder                               1 tsp
Yellow chilly powder                         1 tsp
Ginger garlic paste                              2 tbsp
Garam masala                                      1 tsp
Turmeric powder                                 ½ tsp
Malt vinegar                                        1 tbsp
Javitri powder                                      a pinch
Elachi powder                                     a pinch
                                                                   
                                                                          Salt                                                      to taste

Misc-en-place
Clean, wash and pat dry the chicken and with a sharp knife make deep insertions over it (breast, thigh, leg).
1st Marination
Make a paste of GG paste, lemon juice, salt and yellow chilli  powder  and apply over the chicken and leave it for ½ an hour.
2nd Marination
In a bowl, whisk hung curd now add all the ingredients listed under 2nd marination to make a smooth paste.
Apply it over the chicken let it rest in refrigerator for 4 hours. It can be rested overnight, if planned in advance.

Cooking/ for video click this - how to make tandoori chicken 
Skewer the marinated chicken and cook it in moderately hot tandoor. Take it out, hang it and allow to drip out the excess moister. Cut it into four pieces (2 legs and 2 breasts).
Skewer it again and cook till it is golden brown in colour or until cooked, with proper basting in-between.The tandoori chicken (Roasted Chicken) is ready.  Remove from the skewer and cut them into two. This will give us 8 pieces.

Defining Features
Colour – light brown
Spice – Medium (6/10)
Texture – Crisp from outside and juicy & succulent from inside.



Murg Malai tikka

murg malai tikka how to make chicken tikka at home
The succulent, creamy and flavourful chicken tikka can be easily prepared at home. Click the link to watch the video. ...



Chicken Tikka with Prem Prakash, Simple and easy way to do this kebab. Enjoy !!


Barbeque - Barbeque at home - How to start barbeque - How to star a sigri- how to lite coal for sigri at home. 

Most of the time, we want to enjoy tandoori kebabs at home. But igniting/ starting the sigri becomes difficult for most of us. Learn how to ignite the sigri eaisly at home. No smoke - no fan - no tears - just have fun and enoy the winter. 


Minimum equipments required to do barbeque at home, click the linkequipments to do barbeque


Minimum equipments required to do barbeque at home
  • Sigri/ Barbeque
  • Skewers
  • Charcoal
  • Couple of trays and/or plates
  • Duster
  • Fan
  • Basting Brush 
  • Net - Wire net
  • Tong - Twizzer
  • Click the link to know how to ignite the charcoal - how to ignite charcoal

Happy Kebab Cooking !! 




vegetable galouti kebab
galouti kebab - vegetable - how to make galouti kebab
Galouti kebab - vegetable 



Vegetable Galouti Kebab
Melt in mouth smoked vegetables kebab

Ingredients
Boiled Yam                                         150 gm
Boiled potatoes                                   30 gm

Paste A
Cashewnuts                                         25 gm
Sunflower seeds                                  20 gm
Poppy seeds                                        20 gm
Brown Onions                                     2 tbsp

Paste B
Ginger chopped                                  10 gm
Garlic chopped                                    10 cloves
Green chillies chopped                        6

Whole spices
Black cumin seeds                              1 tsp
Green cardamoms                               8
Black cardamoms                                3
Stone Flower                                       2 gm
Kebab Chini                                        5 gm
Cloves                                                 4
Cinnamon stick                                   2 inch

Saffron                                                a pinch
Kewra water                                       ½ tsp
Ghee                                                    25 gm 
White pepper powder                                     1 teaspoon
Salt                                                      to taste
Lemon juice                                        1 tablespoon
Roasted chana powder                       60 gm
Coal/charcoal –                                   1 piece
Clove                                                   2 for smoking
Ghee                                                    to shallow fry


Misc-en-place
Grate the boiled yam and boiled potatoes. Grind them finely.
Dry roast cashewnuts, sun flower seeds and poppy seeds and grind them with brown onions.
Make a smooth paste of ginger garlic and green chillies with some water.
Dry roast the whole spices and grind to a fine powder.
Soak saffron in warm water.

How to make the Kebab Mixture click here for video
Mix the grinded yam and potato, paste A (cashew,sunflower seeds, poppy seeds and brown onion) and Paste B (ginger, garlic and green chillies).

Smoke it with live charcoal and clove.

Sprinkle roasted chana powdered, powdered spices, soaked saffron, salt, white pepper powder and lemon juice and mix thoroughly.

Cooking
Divide mixture into equal balls and press them lightly. Heat ghee in a mahi tawa or frying pan and shallow fry them until light brown on both sides.

click here for video How to make vegetable galouti kebabs

Defining Features
Colour – Brown
Spice – balanced – medium (6/10)
Texture - mouth melting

Top 7 delicious and easy to cook biryanies



What is biryani 

Biryani, in its simplest form is a dish in which rice and meat/vegetables  are cooked together.
With few exceptions, biryani is made by maturation (Dum Cooking) of half cooked meat/vegetables with partially cooked rice.

This ia a complete meal and generally eaten with different types of raita, salad, chutney or may be some other accompainments like salan or korma/qorma.

Sometimes we get confused with Pulao, that is different from biryani.




Most popular biryani recipes,quick and easy ways to make biryani
  
 Top 7 delicious and easy to cook biryanies...


1.   Murg Biryani
     Chicken Biryani

Ingredients
Chicken                                               800 gm
Basmati rice                                       400 gm
Onion                                                  200 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Pepper corn                                         10
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       3 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Cut the chicken into small pieces (curry cut); wash thoroughly and marinate with half of ginger garlic paste, hung curd, salt and all the powdered spices. Leave it for 2 -4 hours.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 60 percent done. Drain.

Layering
Heat some oil in a heavy bottom pan. Add the remaining whole spices and let them crackle. Now add the remaining ginger garlic paste and sauté for two minutes.

Add the marinated chicken with marinade and cook for 10 – 15 minutes, stirring continuously. The chicken should be half cooked and it should start leaving oil.

Sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. The no of layers could be increased depending upon the type of vessel and quantity of biryani. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for forty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita, salad and/or salan.

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (5/10)
Texture – Rice should be separated and flavourful





2. Kachche Gosht ki Biryani
Hydrabadi special biryani made of marinated mutton

Ingredients
Mutton                                                800 gm
Basmati rice                                        400 gm
Raw papaya paste                               25 gm
Onion                                                  200 gm
Hung curd                                           200 gm
Salt                                                      to taste
Ginger garlic paste                               2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                 2 tsp
Garam masala powder                        1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                5
Black Cardamom                                2
Cinnamon sticks                                  4 inches
Bay leaf                                               2
Clove                                                  5
Pepper corn                                        10
Green coriander leaves                        20 gm
Mint leaves                                         10 gm
Kewra water                                      1 tsp
Ghee                                                  4 tbsp
Oil                                                      2 tbsp
Oil                                                      for deep frying
Saffron                                               few strands
Milk                                                   50 ml
Ginger                                                2 inch
Boiled egg                                          4
Wheat flour dough                               to seal


Misc en Place
Cut mutton into medium pieces, wash thoroughly; and marinate with ginger garlic paste, raw papaya paste, hung curd, salt and all the powdered spices. Leave it for 4 hours or overnight in refrigerator.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 50 percents done. Drain.

Layering
Take a heavy bottom pan or the traditional biryani handi and drizzle 1 tbsp of ghee. Now spread the marinated mutton. Place the boiled eggs and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the half cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Spread the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for fifty to sixty minutes.  Let it stand for fifteen minutes before opening. Serve hot, garnished with quarters of boiled egg, fried onions & gingrt juliennes and accompanied with boorani raita, salan and salad.


Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (6/10)
Texture – Rice should be separated and flavourful




3. Subz Biryani
Vegetable Biryani

How to make vegetable biryani
quick and easy way to make vegetable biryani
Ingredients
Cauliflower                                         150 gm
Carrots                                                            150 gm
Green peas                                          100 gm
French beans                                       100 gm
Mushroom                                           100 gm
Basmati rice                                       400 gm
Onion                                                  200 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Pepper corn                                         10
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       4 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Cut cauliflower into small florets, carrots and beans into diamond and mushrooms into quarters. Blanch them separately and keep a side.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 75 percents done. Drain.

Layering
Heat some oil in a pan. Add the remaining whole spices and let them crackle. Now add the ginger garlic paste and sauté for two minutes. Now add turmeric powder, coriander powder, red chili powder, garam masala powder and mace cardamom powder. Cook for a minute or two. Now add the blanced vegetables and sauté for two minutes. Put off the flame and add the whisked curd and half of kewra water.

Take a heavy bottom pan or the traditional biryani handi. Drizzle 1 tbsp of ghee and spread some partially cooked rice. Now layer the vegetable mixture and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. The no of layers could be increased depending upon the type of vessel and quantity of the biryani. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for thirty minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita, salad and/or salan.

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (5/10)
Texture – Rice should be separated and flavourful



 

4. Anda Biryani
Egg Biryani

Ingredients
Egg                                                      8
Basmati rice                                       400 gm
Onion                                                  300 gm
Tomato                                                150 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                        1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Pepper corn                                         10
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       4 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Boil the egg for around 12 minutes. Plunge them in cold water and de shell them. Prick them with a tooth pick carefully. Heat 1 tsp of ghee/oil in pan and sauté eggs. Sprinkle a pinch of turmeric and salt and stir.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep half for layering and garnishing. Now add curd to the remaining fried onions and make a smooth paste. Cut the tomatoes into quarters and puree them.  
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 60 percent done. Drain.

Layering
Heat some oil in a heavy bottom pan. Add the remaining whole spices and let them crackle. Now add the ginger garlic paste and sauté for two minutes.

Add turmeric powder, coriander powder, red chili powder, garam masala powder and mace cardamom powder. Cook for a minute or two. Now add the tomato puree and cook till it starts leaving oil. Add the brown onion and curd paste, followed by fried eggs and cook for another two minutes.

Take a heavy bottom pan or the traditional biryani handi. Drizzle 1 tbsp of ghee and spread some partially cooked rice. Now layer the egg with its mixture and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 


Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for fwenty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita and salad.  

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – High (6/10)
Texture – Rice should be separated and flavourful



5. Kathal Biryani
Raw Jackfruit Biryani

Ingredients
Raw Jackfruit                                      750 gm
Basmati rice                                       400 gm
Onion                                                  200 gm
Tomato                                                100 gm
Curd                                                   100 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                6
Black Cardamom                                2
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Cumin seeds                                        1 tsp
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    2 tbsp
Oil                                                       3 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Wheat flour dough                              to seal


Misc en Place
Scrape and cut the jackfruit into thick battons. Marinate it with ½ tsp turmeric powder, 1 tsp salt and 1 tbsp of mustard oil.
Heat some oil in a kadhai and deep fry the marinated jack fruit pieces.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep half for layering and garnishing. Now add curd to the remaining fried onions and make a smooth paste. Cut the tomatoes into quarters and puree them.  
Cut the ginger into juliennes. And finely chop the green coriander leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add half of the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 60 percent done. Drain.

Layering
Heat some oil in a heavy bottom pan. Add the remaining whole spices and let them crackle. Now add the ginger garlic paste and sauté for two minutes.

Add turmeric powder, coriander powder, red chili powder, garam masala powder and mace cardamom powder. Cook for a minute or two. Now add the tomato puree and cook till it starts leaving oil. Add the brown onion and curd paste, followed by fried jack fruit pieces and cook for another two minutes.

Take a heavy bottom pan or the traditional biryani handi. Drizzle 1 tbsp of ghee and spread some partially cooked rice. Now layer the jack fruit mixture and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Sprinkle the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 


Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for twenty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita and salad.  

Defining Features
Colour – Multi colour – white, brown, and saffron, green
Spice – High (6/10)
Texture – Rice should be separated and flavourful



6. Kachche Murgi ki Biryani
Hydrabadi special biryani made of marinated Chicken

Ingredients
Chicken                                               800 gm
Basmati rice                                       400 gm
Raw papaya paste                               25 gm
Onion                                                  200 gm
Hung curd                                           200 gm
Salt                                                      to taste
Ginger garlic paste                              2 tbsp
Turmeric powder                                 1 tsp
Coriander powder                               2 tsp
Red chili powder                                2 tsp
Garam masala powder                                    1 tsp
Mace cardamom powder                    ¼ tsp
Green Cardamom                                5
Black Cardamom                                2
Cinnamon sticks                                  4 inches
Bay leaf                                               2
Clove                                                   5
Pepper corn                                         10
Green coriander leaves                        20 gm
Mint leaves                                          20 gm
Kewra water                                       1 tsp
Ghee                                                    4 tbsp
Oil                                                       2 tbsp
Oil                                                       for deep frying
Saffron                                                few strands
Milk                                                     50 ml
Ginger                                                 2 inch
Boiled egg                                           4
Wheat flour dough                              to seal


Misc en Place
Cut chicken into medium pieces, wash thoroughly; and marinate with ginger garlic paste,hung curd, salt and all the powdered spices. Leave it for 4 hours.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add the whole spices, 2 tbsp of salt, 2 tbsp of oil and the soaked rice. Cook till it is 50 percents done. Drain.

Layering
Take a heavy bottom pan or the traditional biryani handi and drizzle 1 tbsp of ghee. Now spread the marinated chicken. Place the boiled eggs and sprinkle half of the brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water and top it with the half cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander, mint leaves, kewra water. Spread the dissolved saffon and remaining milk and ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for forty five to fifty minutes.  Let it stand for fifteen minutes before opening. Serve hot, garnished with quarters of boiled egg, fried onions & gingrt juliennes and accompanied with boorani raita, salan and salad.


Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (6/10)
Texture – Rice should be separated and flavourful


7. Murg Malai Tikka Biryani
Creamy Chicken Tikka Biryani

Ingredients
Murg malai tikka                                 500 gm
Basmati rice                                       400 gm
Brown onion                                       4 tbsp
Cashew nut paste                                2 tbsp
Fried cashew nuts                               2 tbsp
Curd                                                   100 gm
Cream                                                  2 tbsp
Milk                                                     1 liter                                      
Salt                                                      to taste
Ginger garlic paste                               2 tbsp
Green chili paste                                  1 tsp
Coriander powder                               2 tsp
White pepper powder                          2 tsp
Garam masala powder                         1 tsp
Cardamom powder                              ¼ tsp
Green Cardamom                                6
Cinnamon sticks                                  2 inches
Bay leaf                                               2
Clove                                                   8
Green coriander leaves                        20 gm
Kewra water                                       1 tsp
Ghee                                                    2 tbsp
Oil                                                       2 tbsp
Saffron                                                few strands
Ginger                                                 2 inch
White wine (optional)                          100 ml
Wheat flour dough                               to seal


Misc en Place
Pick wash and soak the rice for an hour.
Cut the ginger into juliennes. And finely chop the green coriander leaves. Dissolve saffron in 2 tbsp of warm milk.
Boil 1 liter water and the remaining milk in a large vessel. Add the green cardamom, cinnamon stick, bay leaf, clove, 1 tbsp salt, 2 tbsp oil and the soaked rice. Cook till it is 75 percent done. Drain.

Layering
Heat 2 tbsp of  ghee in a heavy bottom pan. Add cumin seeds and let them crackle. Now add the  ginger garlic paste and sauté for two minutes. Add the coriander powder, white pepper powder & green chilli paste and cook for another couple of minutes..

Now add the cashewnut paste cook till it start leaving oil. Put off the flame. Add the murg mali tikka,  cream, whisked curd, garam masala powder, cardamom powder & few drops of kewra water. Mix them nicely.

Sprinkle half of the brown onions, ginger juliennes, chopped green coriander, fried cashewnuts, and top it with the partially cooked rice.

Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped green coriander and fried cashew nuts. Sprinkle the dissolved saffron and white wine.

Apply wheat flour dough over the rim of pan/handi and place a lid to seal this. 

Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for forty five minutes.  Let it stand for ten minutes before opening. Serve hot with your choice of raita and salad.

Defining Features
Colour – multi colour – white, brown, saffron, green
Spice – Medium (5/10)
Texture – Rice should be separated and flavourful

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