November 16, 2006

Boti masala biryani

Ingredients

1/4 cup oil
1/4 tsp turmeric powder
1/4 tsp yellow food colour
1/2 cup onions, sliced
1/2 kg rice, boiled
1 tbsp ginger slices
1-2 cinnamon sticks
1½ tsp salt
1½ tsp red chilli powder
1½ tsp ginger/garlic paste
2 green chillies, chopped
2-3 tomatoes, chopped
5 cloves
6 tbsp yoghurt, whipped
12 peppercorns
500 gms beef undercut, cubed
Coriander leaves, chopped
Mint leaves, chopped

Method

Heat oil and fry onions till they become translucent. Add red chilli powder, turmeric powder, salt, ginger/garlic paste and tomatoes. Stir and fry till the oil separates. Add yoghurt, beef and water. Cook until the beef is tender. Remove pot from the heat. Add ginger slices, coriander and mint leaves, green chillies, cloves, cinnamon, and peppercorns. Now make layers of rice and beef and finally rice on top along with the additional oil and add food colour. Cover the pot and return to heat. Simmer over low flame for 10-15 minutes.

Mughlai tandoori chicken

Ingredients

1 tsp Kashmiri red chilli powder
1 tbsp lemon juice
1 tbsp butter
800 gms chicken
Salt to taste
Few onion rings and lemon slices
For marinade
1/2 tsp all spice powder
1/2 tsp chaat masala
1 tsp Kashmiri red chilli powder
2 tbsp mustard oil
2 tbsp lemon juice
3-4 tbsp ginger/garlic paste
200 gms yoghurt
Salt to taste

Method

Apply mixture of Kashmiri red chilli powder, lemon juice and salt to the chicken and put aside for half an hour. Then make another marinade by adding Kashmiri red chilli powder, salt, ginger/garlic paste, lemon juice, all spice powder and mustard oil to the yoghurt. Apply the mixture onto the chicken pieces and leave for four hours.

Cook chicken in a moderately hot tandoor or a pre-heated oven (200ºC) for 10-15 minutes or until the meat is tender. Add one tablespoon of butter and cook for another four minutes. Sprinkle chaat masala powder and serve with onion rings and lemon slices.

Achari qeema

Ingredients

1/4 cup boiled peas
1-2 tbsp ginger/garlic paste
1 tbsp tomato ketchup
1 tbsp chaat masala
1 tsp black pepper
1½ tomatoes
1½ tbsp mango pickle
2 onions
500 gms minced meat
Oil for frying
Salt to taste

Method

Heat oil and fry onions. Add minced meat and cook till it changes its colour. Add tomatoes, salt, black pepper, ginger/garlic paste and tomato ketchup. Stir-fry and finally add boiled peas and pickle. Cover the pan and leave for 10-15 minutes. While serving, garnish with coriander leaves and chaat masala.

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