Does the thought of mouthwatering, spicy, tangy and full of flavour biryani set your heart and tongue racing? Try this amazing recipe at home! Get ready to be showered in praise by your family!

Preparation time: 1 hour

Cooking time: 30 minutes

Marinating time: min 20 minutes or max overnight

INGREDIENTS:

  • Chicken, curry cut: 1 kg
  • Rice: 4 cups
  • Fresh mint : 1 cup
  • Fresh coriander : 1 cup
  • Coriander seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Black Cardamom, whole: 2-3
  • Green Cardamom, whole: 4-5
  • Cloves, whole: 5-4
  • Peppercorn: 5-6
  • Bay leaves: 2-3
  • Cinnamon sticks: 2-3
  • Salt to taste
  • Oil: 2-3 tbsp
  • Ginger+garlic paste: 2 tbsp
  • Coriander powder: 1 tbsp
  • Red Chilli powder: 1 tbsp
  • Turmeric powder: 1 tbsp
  • Mustard oil: 2-3 tbsp
  • Hung curd: 2 cups
  • Lime, whole: 1
  • Green chillies: 1 cup
  • Clarified butter: 1/2 cup
  • Fried onions: 2 cups
  • Biryani masala: 2 tbsp
  • Saffron water: 2 tbsp
  • Kewra water: 2 tbsp
  • Rose water: 2 tbsp

METHOD:

Let’s cook together…

In a muslin cloth add roots of fresh mint and coriander, coriander seeds, cumin seeds, big cardamom, green cardamom, cloves, peppercorn, bay leaves and cinnamon sticks. Tie up the cloth.

Put the muslin pouch in water in an earthen pot and bring the water to a boil. Stir occasionally while the water heats up and then remove the muslin. This makes the flavour infused stock.

Add soaked rice into the stock, stir the rice and then strain the rice after 5 mins of cooking.

In a fresh bowl or plate, add ginger garlic paste, coriander powder, chilli powder, turmeric powder and mix well. Add hung curd to this mixture and combine.

Add cumin powder and homemade biryani masala and mix it.

Then add the chicken and marinate it with this mixture. Squeeze lime in it. Put in fried onions, freshly chopped coriander and sliced green chillies on top and combine it all together. Allow to marinate for 20 mins or preferably overnight.

Put an earthen pot over low heat, spoon in clarified butter and place the marinated chicken. Let this cook for a while. Ladle half of the rice on top. Smooth it over with a spoon. Place fried onions and green chillies on top. Sprinkle biryani masala and then pour clarified butter and saffron water over it.

Cover biryani with chopped coriander and mint leaves.

Spoon the remaining rice as before and smooth it with a spoon. Make holes in the layers of the Biryani and pour clarified butter/ghee in them.

Repeat placing green chillies, coriander, mint leaves and fried onions.

Sprinkle biryani masala next. Pour saffron water, clarified butter, rose water, kewra water and the previously made flavour infused stock.

Cover the rim of the earthen pot with a roll of dough and stick seal the lid on. Let this cook on a low flame.

Your flavour packed Chicken Kacchi Biryani is done!

Relish it piping hot with stimulating company.



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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination and now you can try the mutton kheema rolls filled with cheese. Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Come cook along with us..

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

While your kheema is being cooled, cut a cheese cube into three equal parts.

Also, combine refined flour and water to form a slurry.

Now start folding the cooked kheema along with the cheese in the spring roll sheets and seal your rolls using the flour-water slurry.

Ensure that the rolls are well sealed before deep frying them or else the cheese will melt and splatter the oil.

Serve hot with mint chutney, finely-sliced onions and mint leaves.


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Here comes the rain Cuisine Canvas

HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

Chicken Kacchi Biryani Cuisine Canvas

Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Hello all! Who doesn’t love a tall sweet glass of chilled falooda to make a hot day more bearable? Check out this amazingly simple yet absolutely smashing desert recipe for the quintessential Indian falooda.

Preparation Time: 5 minutes

Cooking Time: 7 minutes

Difficulty level: Beginner

INGREDIENTS:

  • Full fat milk: 500 ml
  • Sabja/ Basil seeds: 1/3 cup
  • Vermicelli: 1 cup
  • Rose syrup: 2 tbsp
  • Kesar/ Saffron: 3/4 strands
  • Water: 2 tbsp

For the garnish;

  • Chopped pistachios: 4/5
  • Chopped almonds: 4/5
  • Chopped Cashews: 4/5
  • Raisins, whole: 4/5

METHOD:

Come make along with us..

Boil milk on a stove and stir occasionally. You will notice the milk rises and becomes foamy. At this point let it simmer on a low flame for about 1\2 a minute. Add soaked vermicelli and half of the sabja seeds. Stir the concoction and take it off the heat.

Let the milk mixture cool down and chill for a bit.

Rose Falooda

In a tall glass, put in about a tablespoon of rose syrup. Then carefully add the milk and vermicelli. Top off with a little bit of rose syrup, chopped pistachios, almonds, raisins and cashew nuts.

Finally spoon in a little bit of soaked sabja seeds.

Kesar/Saffron Falooda

Mix sugar and dissolve saffron in 2 Tbsp of water to make syrup for falooda. In a tall glass add in a handful of chopped dry fruits to it.

Pour in half of this syrup in a tall glass and then fill it with milk and vermicelli again to the brim. Put the rest of the saffron syrup on top of it and then top off with various dry fruits.

Add sabja seeds on top.

You are done!

This delicacy is best served chilled.


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Mutton Kheema Roll with Cheese Cuisine Canvas

Mutton Kheema Rolls with Cheese

You’ve heard of the Kheema Samosa. Now try the Kheema Roll, this recipe is made by compactly rolling the spiced minced meat around cheese and deep fried to golden perfection. Read more…

The festival of Baisakhi signifies the solar new year as per Hinduism and Sikhism, it also marks the spring harvest festival where the farmers give thanks to god for the yield of the year. This day is celebrated with by preparing and sharing delicious traditional sweets and meals with family and friends, new clothes are bought, houses are cleaned and most importantly Gurudwaras are visited.

Baisakhi is also pronounced Vaisakhi, in some dialects depending on which state one resides in north India. Despite this being a day of significance to Hindus and Sikhs, it has the reputation of being a very secular festival, it has been historically known to be celebrated by muslims, christians as well as people from other religions.

A Gurudwara is a pristine holy place where the Guru Granth Sahib, the book containing the religious scriptures, is worshipped. Here langars are a belief of respect and seva (serving) where meals are served to all the people visiting the Gurudwara irrespective of their caste, religion, gender or ethnicity. 

A Home To All

Langars are served free of cost with a feeling of gratitude and respect. Gurudwara is said to be a home for every single person who is in search of food and shelter and therefore the food cooked is always vegetarian. 

People are equally invited for seva (serving) too which includes serving food, cleaning toilets, washing utensils, polishing shoes and any other daily activity in Gurudwara. The meal served includes kadi chawal, aloo puri, kheer, daal and the halwa in parshad. As langar is a community meal so the food is cooked and distributed in a community kitchen, everyone working together with a bond of brotherhood. Also, there are certain rules to be followed like covering heads, entering barefoot etc. 

Despite this being a day of significance to Hindus and Sikhs, it has the reputation of being a very secular festival, it has been historically known to be celebrated by muslims, christians as well as people from other religions.

The History

A special langar is prepared on occasions like Baisakhi and Gurupurabs especially in Gurudwara Pathar Sahib, Bangla Sahib, Gurudwara Paonta Sahib and other days of significance in Sikhism. 

Turning round the clock, this practice was started by Guru Nanak Dev Ji in a journey of fighting against caste system in Indian society during 13th and 14th century. He is the founder of ‘Sikhism’ which means ‘seeker of knowledge’ in Punjabi language and he made langar an integral part of Sikhism. He was the first guru of Sikhism and was born in Kartarpur, 1469 and was followed by 9 others, ending the counting with Guru Gobind Singh who died in 1708. Harmandir Sahib, popularly known as the Golden Temple in Amritsar was built by the fifth guru of sikhism, Guru Arjan Dev Ji. 

Find Help Indeed

According to their culture, The Sikhs are encouraged to donate ten percent (daswandh) of their wealth, time, or resources to a worthy cause like Langar Sewa and this helps Gurudwaras in providing resources. Langars are recognised as a sign of ‘Faith’ in sikhs and indulge in various activities in gurudwara to help the less fortunate.

Giveback

At a time like this when, we are under threat from an unseen enemy, the coronavirus; those of us with means are safe and well nourished within the comfort of our home, we must not forget those who have lost their livelihoods and their lives have been disrupted. These helpless citizens have become dependent on the Government and NGO’s for the absolute very basic. We at Cuisine Canvas will be making donations to the PM fund, the CM relief fund, Gurudwaras and NGOs that are on the frontlines providing support to those citizens of India fighting for survival. We recommend you do the same with your choice of government fund or NGO, if you can.

If you are not able to make any monetary contribution, then you can serve in your own little way by feeding the poor, sharing your groceries with the people in need or even feeding the street dogs.

Your help no matter how big or small is appreciated, Thank you.


Help where you can, how you can.


Any queries or suggestions are welcome…

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Palak Paneer Cuisine Canvas

Palak Paneer | Cottage Cheese In Spinach Puree

Golden yellow paneer nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This cottage cheese dish made in fresh spinach puree is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Bowl of chana masala with flatbread Cuisine Canvas

Masala Chole (Chickpeas)

Masala chole/chickpeas is a quarantine friendly recipe, you only need to staples in your kitchen to prepare this dish. Chole aka Chickpeas is a superfood, this simple beige coloured bean is very prominent in asia and in India is it devoured in a variety of manner.