Special eid recipies
Eid, from the very beginning of its conception, has been synonymous with flamboyance and festivities. Here in Star Lifestyle, as a reflection of the popular belief, we equate festivities with rich food and tantalising tastes. In sync with this philosophy, Tony Khan, the Executive Chef of the Radisson Water Garden Hotel, Dhaka is dishing out not only good food but also some Mughlai recipes for your kitchen for Eid. Let the feasting begin...
Shahjehani Murg Masala
1 chicken cut into cubes
A pinch of nutmeg (jaiphal) powder
1 cup fresh cream (malai)
1 tsp poppy seeds (khus-khus)
1/2 tsp fenugreek seeds (methi)
1 tsp coriander seeds powder (dhania)
15 cashew nuts (kaju) crushed
10 Almonds (badam) blanched and crushed
2 onions chopped
3 bay leaves (tej patta)
6 garlic pods
1/2 tsp garam masala
6 tsp olive oil or any cooking oil
Roast the cumin, poppy and fenugreek seeds and grind into powder.
Heat ghee, fry onions and garlic till brown.
Add chicken and fry.
Now add powdered masala, salt, coriander powder and bay leaves.
Simmer for 2 -3 minutes.
Add cream, 1/2-cup hot water and cook till the water dries up.
Add garam masala, nutmeg and cardamoms.
Cover and simmer for 5 minutes on low flame.
Take off the fire and serve hot with naan or chapattis
Shahi Rogan Josh
250 gms minced mutton
2 medium sized sliced onions
1 tsp garam masala
4 chopped green chillis
3 skinned and chopped tomatoes
1 cup fresh curd (dahi)
A big pinch of saffron (kesar) soaked in lukewarm milk
15 cashew nuts (kaju)
4 tbsp olive oil or any cooking oil or margarine
1 inch long piece ginger (adrak)
1 tbsp coriander seeds powder (dhania powder)
1 tbsp turmeric (haldi)
6 red chillies
1 tbsp cumin seed (jeera)
6 cloves garlic
First grind ginger, coriander seeds, turmeric powder, red chilies, cumin seeds, and garlic with adequate quantity of salt to a thick paste.
Now heat ghee.
Fry onions, green chilies, tomatoes till brown and the ghee begins to separate.
Add masala paste and simmer for 3 minutes.
Add keema and simmer.
Add beaten curd and a cup of water.
Cook till meat is tender and gravy is thick.
Add garam masala, soaked saffron and cashew nuts.
Cover it with a lid for a few minutes.
Serve hot, garnished with chopped coriander leaves.
Shahi Chicken Korma
1 chicken de-boned and cut into pieces
3 onion chopped
1 tsp turmeric (haldi)
1 tsp coriander seeds powder (dhania powder)
1 tsp red chilly powder
1 " long piece ginger chopped
8 garlic minced
1 cup curd (dahi) fresh and thick
1/2 tsp garam masala
3 tbsp olive oil or any cooking oil or clarified butter or margarine
5 almonds (badam) chopped
10 cashew nuts (kaju) chopped
Lemon juice to taste
coriander leaves (dhania patta)
Beat the curd and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, garlic till light brown.
Add red chilly powder, coriander and simmer for few minutes.
Add chicken and fry for 5 minutes.
Add 2 cups of hot water and stir well.
Cover and cook till chicken is tender and dry.
Add garam masala and salt.
Mix all the dry fruits and garnish with coriander leaves.
For the dough:
500 gms whole-wheat flour
1 cup milk
Salt to taste
For the filling:
500 gms masala keema (spicy minced meat)
Olive oil or cooking oil for frying parathas
In a large bowl, mix the flour and salt to taste.
Add the milk a little at a time and knead.
Once the milk is used up, add water.
Knead well to make a medium-soft, smooth dough.
Wet your hands and rub all over the surface of the dough.
Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside.
Divide the dough into equal-sized balls and then press flat.
On a floured surface, roll a ball out into a 4 inch circle.
Put a large spoonful of the masala keema in the center of the circle and fold edges of circle up to completely cover and seal the masala keema inside. Pinch the folded edges to shut.
Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6 inch circle.
Do this process for the rest of the parathas. Any unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the parathas, keep them aside (ready to fry) - place them one over the other with a sheet of plastic wrap in between each so that they don't stick to each other.
Heat a griddle on a medium flame till hot. Put a paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/cooking oil and flip again.
Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also.
The paratha is ready when the egg on both sides is cooked.
Serve hot with your favorite chutney.
Photo: Zahedul I Khan
Special thanks to the Radisson Water Garden Hotel, Dhaka
Did you know that there are over 26 varieties of biryani made in India? Or that biryani comes from the Persian word 'birian' which means 'fried before cooking'? Or that, though it is considered a royal dish of the Nizams and the Nawabs, it was never ever served to the royal guests? While all this is interesting trivia, what's common knowledge is that no Eid feast is complete without a generous helping of steaming, fragrant biriyani. With that in mind, Khazana's Head Chef Kamal Waris presents some simmering biriyani recipes.
Chicken Biryani, Hyderabadi Style
1/4 cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chilli peppers
2 tbs ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 1/2 cups plain yogurt
1 teaspoon salt
6 fresh curry leaves (optional)
3 cups uncooked jasmine or white rice
4 1/8 cups water
1 sprig cilantro leaves with stems
1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chill peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
Kachi Gosht Biryani
Mutton 1 kg
Basmati rice 600g
Curds 2 cups, thick
Ghee or Oil 1cup
Onions 5 medium size
Garam masala 2spoons
Cilantro 2 bunches
Mint 1 bunch
Green chillies 6
Ginger & Garlic paste
Saffron 1 pinch
Chilli powder 1 teaspoon
1. Wash and soak rice for few hours.
2. Take a bowl soak mutton in curd with onions, ginger and garlic paste, cardamom, sageera, turmeric, salt, red chilli powder, lemon juice, saffron, green chillies (cut them into small pieces), mint, cilantro leaves soak it for 1to 2hrs.
3. Fry remaining onions till golden brown in oil or ghee, keep aside remaining oil or ghee.
4. Meanwhile, take 3 litres of water in a vessel and boil with handful of salt and sageera, cardamom, when the water boils add rice to it and cook the rice only 1/4 done.
5. Take the soaked mutton, now place the rice over the mutton and add the fried onions and saffron and garam masala powder, and pour the oil or ghee over the rice
6. Again place the rice and repeat the same process till all the rice is over
7. Cover the vessel tightly and cook for about 10 to 15 minutes on low heat.
For the Yakhni (stock):
Mutton - 250gm
Chopped ginger - 1tbs
Chopped large onions - 2
Whole coriander seeds - 1tbs
Bay leaves - 2
Whole garam masala - 1tbs
Water - 1litre
Salt - 1tsp
For the Rice
Basmati rice - 1/2kg
Ghee - 1/3cup
Cinnamon - 4pieces
Cloves - 4
Green cardamoms - 4
Salt - 1tsp
Pinch of saffron soaked in 1/4cup of hot milk
For the Fish
Hilsha fish sliced into 10 large pieces - 1kg
Ginger paste - 1tsp
Thick curd - 250gm
Turmeric - 1tsp
Chilli powder - 1tsp
Pepper - 1tsp
Cumin - 1/2tsp
Salt - to taste
Clean and slice mutton into small pieces. Pressure-cook the mutton with all the ingredients for stock for 30 minutes and strain. Only the stock will be needed.
Wash fish and dry completely. Beat the curd and mix with all the other ingredients for the fish. Marinate the fish for 1 hour.
Heat ghee and season with the cinnamon, cloves and green cardamoms in a thick bottom vessel. When it is well fried, add rice and fry lightly. Add salt and hot stock. Cover when the stock comes to a boil and cook over a low heat.
When the water gets absorbed, take out half the rice. Arrange the marinated fish over the rice in the vessel and cover with the rice removed earlier. Sprinkle saffron milk over it.
Seal the vessel with flour dough and steam on a low flame for 30 minutes. Break the seal at the time of serving.
Jhinga Biryani / Tiger Prawn Biryani
500 gms Basmati rice
500 gms large prawns shelled and de-veined
To marinate prawns:
1 cup yoghurt
Juice of 1 lime/ lemon
1/2 tsp turmeric powder
2 tbs garlic paste
1 tbs ginger paste
Salt to taste
4 large onions sliced thinly (divided into 3 equal portions)
3 large tomatoes chopped finely
For dry masala/ spice mix:
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp saunf/ aniseed/ fennel seeds
1 tbsp khus khus/ poppy seeds
2" piece of cinnamon
5 pods green cardamom
10-12 black peppercorns
2 dry red chillies
For wet masala:
2 green chillies
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
1 tbs saffron strands
3 tbs warm milk
3-4 tbs fresh chopped coriander
4-5 tbs cooking oil
Wash the rice. Soak it in warm water for 30 minutes.
Cook the rice till almost done. Drain remaining water (if any) and keep aside.
Marinate the prawns in the ingredients mentioned under "To marinate prawns".
Heat a griddle or flat pan on a medium flame and gently roast all ingredients mentioned under “for dry masala/spice mix" till they start to become slightly darker and give off a faint aroma.
Peel the cardamom pods and remove seeds. Throw skins away. Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder.
Grind the ingredients mentioned under "for wet masala", to a smooth paste in a food processor.
Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later.
In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.
Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook, as the prawns will get rubbery in texture. Season with salt if required. Remove from fire.
Soak the saffron strands in 2-3 tbsps of warm milk.
Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice - prawn - rice. End with a layer of rice.
Pour the saffron infused milk all over the top of the last layer of rice.
Garnish with the crispy fried onions, chopped coriander leaves. Cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.
Serve hot with a raita and a green salad of your choice.
Photo: Sazzad Ibne Sayed
Special thanks to Khazana.
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