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.



Share your biryani creations with us below…


Like this recipe, come join our newsletter…

Processing…
Success! You're on the list.

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! 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:

Cook along…

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.

Cool your kheema mixture. In the meantime, combine refined flour and water to form a slurry. Once your mixture has cooled fold them in spring roll sheets as shown in the video above and seal your samosas using the slurry as glue.

Deep fry your Samosas to a golden brown colour.

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



Iftar is here and we wanna treat you to a delicious Mutton Kheema Samosa recipe, share your ramzaan specialities with us…


For more Ramzaan recipes, subscribe below.

Processing…
Success! You're on the list.

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…

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…

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

Preparation Time: 10 minutes

Cooking Time: 20 minutes

INGREDIENTS:

  • Oil: 2 tbsp
  • Cumin seeds: 1 tsp
  • Onion paste: 2 tbsp
  • Cottage cheese, cube cut: 250 g
  • Ginger + Garlic Paste: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 and a half tsp
  • Red Chilli powder: 1 tsp or as per taste
  • Garam masala: 1 tsp
  • Cream: 1 and a half tbsp
  • Salt to taste
  • Dried Fenugreek / Kasturi Methi, crushed: 1 tbsp

For the puree

  • Spinach, blanched: 250 g
  • Fresh coriander: 150 g
  • Green chillies: 3

For the garnish

Cream and Extra Virgin Olive Oil

METHOD:

Cook along with us..

Preparation

Chop a medium onion and blend it into a paste, keep aside for the tadka later.

Roughly cut spinach, and blanch it in boiling water for less than a minute. Drain the contents and blend it along with the fresh coriander and green chillies into a lush green paste.

Pro Tip: Oil separated in the saucepan is an indication that the powdered spices and the base (onion and ginger garlic paste) has cooked through completely.

To Cook

Heat oil in a saucepan and sprinkle cumin seeds into it. Wait till the cumin seeds start sizzling before you add the onion paste, cook the paste until the colour changes to a light brown or beige.

Add ginger and garlic paste to the saucepan and cook it for another 2-3 minutes.

Now add the turmeric powder, coriander powder and red chilli powder and stir until everything is combined, cover and cook for 3-4 minutes on a low heat to ensure the powdered spices are cooked through.

Add water if the masala is looking dry. You can add water as and when required, just make sure you add a little at a time.

When you see the oil separated, add the spinach puree, garam masala, cream and salt; combine all the ingredients well in the saucepan.

Bring to boil at low to medium heat and add the cubed cottage cheese, allow to simmer for a further 4-5 minutes to allow the paneer to soak up all the flavours in the sauce.

Add crushed dried fenugreek on top and give it one last good stir and turn the heat off.

To serve drizzle with cream and extra virgin olive oil accompanied with hot parathas and/or steam rice.


Green does not have to be boring, try this recipe to be sure…


Find easy solutions to everyday cooking problems direct in your inbox, subscribe to the newsletter below

Processing…
Success! You're on the list.

This week we are going to elevate your paneer / cottage cheese game with our very special ‘Paneer Dilruba’, literally translated to ‘Cottage Cheese Darling’.

This dish is made with roasting tomatoes and cashews together to form a yummy rich gravy which is infused with spices add to the richness of the soft cheese cubes.

  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Paneer: 250 g
  • Oil: 2 Tbsp
  • Cashew nuts: 1/2 cup
  • Tomato, rough cut: 1
  • Cumin seeds: 1 tsp
  • Cloves: 1/2 tsp
  • Onion, finely chopped: 1/2 cup
  • Ginger + Garlic paste: 1 Tbsp
  • Turmeric powder: 1/2 tsp
  • Red Chilli powder: As per taste
  • Coriander powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Milk + Water, equal portions: 1 cup
  • Salt to taste
  • Cream: 2 tbsp
  • *Water: As needed

For Garnish

  • Fresh Coriander, chopped: 2 Tbsp

METHOD:

Let’s make it together…
Preparation

Roast the cashews and the tomatoes with a little bit of oil in a frying pan until the tomatoes start to sweat. Do this for 3-4 minutes on a medium flame.

Allow the roasted cashews and tomatoes to cool before transferring the contents to a blender.

Blend the cashews and tomatoes into a fine orange paste*

*Add water is small quantities as needed.

For the Curry/Sauce

Heat oil in a saucepan and add the cumin seeds. Wait for the cumin seeds to start sizzling before adding cloves to the pan, cook the spices for a minute before adding the chopped onions.

Cook the chopped onions along with the cumin seeds and cloves until the onions are translucent.

Add the ginger and garlic paste to the pan and allow to cook for another minute or two before adding the roasted cashew nuts and tomato paste to the pan.

Mix the contents of the pan well and cook* for 2-3 minutes at a medium to low flame or until you see the oil floating on the surface of the pan.

The oil on the surface indicates that the paste mixture is cooked and now you can season it with spices., add the turmeric powder, red chilli powder, coriander powder and garam masala to the pan and stir well. Further cook for another 2-3 minutes for the dried masalas to be cooked through completely.

In a bowl, measure half a cup of water and half a cup of milk together. Pour this combination into the saucepan and simmer on a low flame until small bubbles form on the surface.

Add the paneer / cottage cheese to the pan and stir well to ensure that cubes are completely covered with the sauce.

Sprinkle salt to taste and cream and cook the contents on a low flame for 2-3 minutes more.

Garnish with fresh coriander and serve with butter naans and jeera rice.

*Water can be added as and when needed if you find that the sauce is sticking to the bottom of the pan. It can also be used to moderate the consistency of the sauce to your liking.


Get in touch for more delicious and practical recipes from the heart of the Indian household…


Subscribe for personalised and curated recipes…

Processing…
Success! You're on the list.

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.

Golden Temple, Amritsar Cuisine Canvas

Baisakhi And The Tradition Of Langar

Get an understanding of what the festival of Baisakhi/Vaisakhi is and how it is celebrated. While also getting an insight into the Langars, the community kitchen operated at every Gurudwara, open to all religions and communities.