Recipe Meals

Butter Chicken

For the chicken
  • 300 gms Chicken breast boneless
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Red chilli powder
  • Salt to taste
  • Oil to pan fry
For the gravy:
  • 500 gms roughly slit tomatoes
  • 100 gms roughly cut onions
  • 1 tbsp garlic paste
  • 50 gms cashew
  • 1 tsp kasoori methi
  • 1/2 tsp garam masala
  • 4 tbsp sugar
  • 2 tbsp kashmiri chilli powder
  • 5 tbsp butter
  • 3 tbsp cream
  • 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
  • Salt to taste
  1. Marinate the chicken with ginger paste, garlic paste, red chilli powder and salt and keep it aside for 15 to 20 minutes
  2. In a pan heat some oil then fry the marinated chicken pieces in it,once done place it into a bowl.
  3. In the same pan add onion, oil, spoonful of butter and once the onions are cooked add tomatoes and cashew nuts.
  4. Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder and chilli powder. Evenly mix it and let it simmer for 15-20 minutes
  5. Churn the mixture into fine puree.
  6. Strain it back into the same pan make sure there is minimal wastage.
  7. Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
  8. Garnish it with cream and kasoori meethi

Butter Chicken is ready to be served!

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Hydrabadi Biriyani

For Marination
  • 1kg Mutton
  • Ginger
  • Garlic
  • Green Chillies
  • Water
  • Fried Onion Paste
  • 2 cups yogurt/curd
  • ½ tsp. Turmeric Powder
  • 2 tbsp. Red Chilli Powder
  • Finely Chopped Coriander
  • Finely Chopped Mint Leaves
  • Garam Masala Powder
  • ½ Lemon Juice
  • Salt as per taste
For Garam Masala Powder
  • Green Cardamoms
  • Black Cardamoms
  • Black Pepper
  • Cloves
  • Cinammon Sticks
  • Cumin Seeds
For Rice
  • 3 litres water
  • ½ kg. Long Grain Rice/Basmati Rice (Soaked in water for 15 minutes)
  • Bay Leaves
  • Cinammon Sticks
  • Green Cardamom
  • Cloves
  • 2 tsp. Salt
For cooking Biryani
  • Ghee
  • Chopped & Fried Potatoes
  • Saffron in warm milk
  • Chapati Dough
For Garnish
  • Fried Onions
  • Mint Leaves
  • Coriander Leaves

Take ginger, garlic, green chillies and water in a grinder and make a paste. Keep aside some fried onions for garnish and make a paste of the rest. Take Green Cardamoms, Black Cardamoms, Black Pepper, Cloves, Cinammon Sticks and Cumin Seeds in a grinder and make a fine Garam Masala powder. Add the ginger-garlic-green chillies paste, yogurt, turmeric powder, chilli powder, coriander, mint leaves and the freshly ground garam masala powder to the mutton pieces. Mix all these ingredients nicely with your hands. Now add the fried onion paste and mix everything again properly.

Cooking the meat

Add some water and cook the marinated mutton in a pressure cooker for 3 whistles and cook on a low flame for 20 minutes.

Cooking the rice:

Take water in a vessel and add bay leaves, cinammon sticks, green cardamoms, cloves and salt. Bring this water to a boil and add the soaked rice to it. Cook this rice till it’s ¾ or 75% done i.e. 10-12 minutes. Drain excess water and let the cooked rice cool down in a large dish.

Fried Onions:

Apply 1 tsp of salt to the sliced onions and keep aside for 15 minutes and then deep fry them till they turn golden. Once cooled, crush the fried onions with your finger tips.

Dum Biryani:

Smear some ghee on a heavy-bottomed broad based pan and layer it with half the quantity of the partially coooked rice. Thean add the cooked mutton gravy. Add the fried potatoes followed by a layer of the rest of the partially cooked rice. Pour the saffron and milk mixture on top of the rice. Add ghee and garnish with mint leaves, coriander leaves and fried onions. Now stick the chapati dough to the edges of the pan and create a seal. Keep the lid on the pan and let the biryani cook for 20-25 minutes. Remove the lid carefully and your delicious Biryani is ready to be served!

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Kakori Kebab

  • 250 gms Mutton mince
  • 1 tbsp Garam masala
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Red chilly powder
  • 1 tbsp Raw papaya paste
  • 1 tbsp green chilli paste
  • 1 tsp Kasoori methi powder
  • Salt to taste
  1. Massage the mutton mince and add raw papaya paste, garlic paste, ginger paste, green chilli paste, garam masala powder,red chilli powder, kasoori meethi and salt.
  2. Mix it well for 5-6 minutes.
  3. Heat the the pan.
  4. Take the mixture in your hand, massage it and roll the mutton mince into a cylinderical shape and insert the skewer in it.
  5. Put oil in the pan and place the kebabs on the pan. Cook it well from all the sides
  6. Place the kebabs in a plate along with some sliced onions, sliced bread,fresh mint leaves,spring onions and lemon wedges.
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Fish Biriyani

For rice
  • 300 gms (raw) long grained rice (salted and cooked till almost done)
For masala
  • 5 tbsp oil
  • 3 green cardamom pods
  • 1 black cardamom pods
  • 4 cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 2 sprigs curry leaves
  • 600 gms fish of choice
  • Salt as required
  • 1/2 tsp turmeric
  • 1 tbsp chilli powder
  • 1 cup coconut milk
  • 4-5 petals of dried kokum
  • 1 tbsp ginger-garlic paste
  • 1 large onion sliced
  • 1 large tomato sliced
  • 1/2 cup water
  • 1 tsp cumin seeds
  • 1 tsp garam masala powder
  • 1 heavy pinch saffron
  • 2 tbsp warm milk
  • Lemon slices
  • Banana leaves
  • Mint leaves
  • Lemon rind julienne
  • Orange rind julienne
  1. In a vessel, heat 5 tbsp oil, add 1 sliced onion, 1 sliced tomato, green chillies, 1 bay leaf, 4 cloves, 1 black cardamom, 3 green cardamoms, 1 tbsp ginger-garlic paste, 2 sprigs curry leaves, mix it well and allow it to cook for a minute.
  2. Add 1 tsp cumin seeds, 1 inch cinnamon stick, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tbsp chilli powder, Salt as required and mix it nicely.
  3. Add 1 cup coconut milk give it a mix.
  4. Rub the fish with some salt, garam masala powder and turmeric powder.
  5. Add the fish into the vessel, 4-5 petals of dried kokum, 300 gms (par boiled) long grain rice, 2 tbsp saffron milk, cover it with banana leaves put the lid and cook for 10-15 mins.
  6. Garnish it with mint leaves, lemon rind julienne, orange rind julienne and boiled eggs.
  7. Fish Biryani is ready to be served!
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Shrimp Biriyani

(For 4 to 5 servings)


(For prawn marination)

  • Prawns: 500 grams
  • Salt: 1 teaspoon + ½ teaspoon
  • Turmeric powder: 1 teaspoon
  • Ginger garlic paste: 1 teaspoon
  • Red chilli powder: ½ teaspoon
  • Spices (garam masala powder): ½ teaspoon
  1. Slit the back of each prawn and remove the vein.
  2. Add 1 teaspoon salt, 1 teaspoon turmeric powder. Mix well and leave this for about half an hour.
  3. After half an hour, wash the prawns thoroughly, drain the excess water
  4. Add ginger garlic paste, red chilli powder and spices or garam masala powder. Keep this aside for about half an hour.

Meanwhile to a frying pan, add oil for frying. When the oil is hot, add 4 onions sliced. Fry till golden brown. Keep these fried onions aside. Soak 750 grams basmati rice for about half an hour.


(For prawns gravy)

  • Marinated prawns
  • Cooking oil: 4 tablespoons
  • Ginger garlic paste: 1 ½ tablespoon
  • Turmeric powder: 1 teaspoon
  • Salt: 2 teaspoons
  • Red chilli powder: 2 teaspoons
  • Spices or garam masala powder: ½ teaspoon
  • Whole green chilies: 6
  • Curd: 2 ½ tea cup
  • Mint leaves: a handful
  • Chopped coriander: a handful
  1. In a separate pan, add oil and ginger garlic paste.
  2. Stir for 15 seconds, add turmeric powder.
  3. Add the marinated prawns, salt, red chilli powder, spices or garam masala powder and crushed whole green chilies. Stir fry for 5 minutes.
  4. Add whipped curd, mint leaves and chopped coriander. Mix well. Close the lid.
  5. Cook on medium flame for about 2 minutes and simmer till the prawns get tender and the gravy dries up.
  6. When the prawns get tender and the water dries up, switch off the flame.
  7. Add 3/4th of the fried onions.
  8. Leave the remaining fried onions for garnishing.

(For cooking the rice)

  • Soaked Basmati Rice: 750 grams
  • Salt: 3 ½ teaspoons
  • Cumin seed: 1 teapoon
  • Black cloves: 2
  • Slit cardamoms: 2
  • Star anise: 3
  • Cinnamon (small sticks): 2
  • Bay leaves: 2
  • Chopped coriander: a handful
  • Mint leaves: a handful
  1. To an another pan, add 2 ½ litres of water.
  2. Add cumin seeds, black cloves, slit cardamoms, star anise, cinnamon sticks, bay leaves salt, chopped coriander and mint leaves.
  3. When the water comes to boil, add soaked and drained rice. Stir at times.
  4. Semi-cook the rice and drain the water.

(final preparation)

  • Semi-cooked rice
  • Prawns gravy
  • Mint leaves: a handful
  • Chopped coriander: a handful
  • Saffron strands: few
  • Milk: ½ cup
  • Clarified butter or pure ghee: 1 tablespoon
  • 1/4th of the fried onion
  1. Remove half of the drained rice from the pan.
  2. Layer the prawns gravy over the rice in the pan.
  3. Layer the rice which we had kept aside.
  4. Add mint leaves, chopped coriander.
  5. Soak few strands of saffron in half a cup of milk.
  6. Spread this milk over the rice layer.
  7. Add clarified butter or pure ghee. Add the fried onions.
  8. Close the lid.
  9. Cook on medium flame for about 2 minutes.
  10. Simmer for about 5 minutes, keep changing the position of the saucepan.
  11. When the rice get tender, switch off the flame.
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Mutton Rogan Josh Recipe

  • Mutton 1/2 KG
  • Oil as required
  • Sour Curd 250 g
  • Fried onions 3 Medium size
  • Whole garam masala for paste (1 Bay Leaf, Mace , 9 Green Cardamom, 1/4 tsp Caraway Seed, 1/4 Nutmeg, 20 Cloves, 2 Black Cardamom, 1” Cinnamon, 1 tsp Cumin Seed, 25 Black Pepper)
  • Kashmiri red chilli powder 3 tsp
  • Ginger garlic paste 4 tsp
  • Coriander powder 3 tsp
  • Desi ghee 4 tbs
  • Whole garam masala (1Black Cardamom, 2 Green Cardamom, 4 Clove, 10 Black Pepper)
  • Red chilli powder 1 tsp
  • Ani seeds or saunf 1/2 tsp
  • Dry ginger powder 1/2 tsp
  • Coconut powder 2 tsp
  • Turmeric powder 1/2 tsp
  • Salt to taste
  1. Take a pressure cooker add 1 table sp of oil heat it.Put bay leaf,black peppers,large cardamom and now put washed mutton into the oil.
  2. Add 2 tea sp of ginger & garlic paste,little bit salt and turmeric powder.Add 1/2 lit.of water and cook this mutton in pressure cooker for 15-20 min.
  3. Fry onion ,add coconut powder and make a fine paste.
  4. Mix the whole garam masalas(for paste),ani seed and ginger powder also and make a fine paste of all the masalas.
  5. After 20 min.take out matton keep the soup to be used in gravy.
  6. Take a pan or a wok add desi ghee and oil heat up, put the remaining garam masalas having a bay leaf green cardamom, black cardamom and peppers.
  7. Put mutton into the ghee and fry till it turns golden,add ginger and garlic paste.Fry for2-3 min.
  8. Take curd add fried onion paste, kashmiri red chilli powder, hot red chilli powder,turmeric powder coriander powder .Finally add garam masala paste and dry ginger powder.
  9. Add all these things to the mutton add salt to taste and cook in its own juices.till it starts leaving oil. Add mutton soup in small amount Add 500 ml water and cook for 1/2 an hour or till the mutton is Cooked well. Serve hot with naans, rotis or rice.
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Chicken Polau

  • ½ Kg Chicken
  • 2 tbsp Yogurt
  • Ginger Garlic Paste
  • Lemon Juice
  • Oil
  • Cumin Seeds
  • 3 Bay Leaf
  • Cinnamon
  • 5 Cloves
  • 4 Cardamom
  • Green Chillies
  • 2 Onions
  • Salt
  • ½ tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • ½ tsp Cumin Powder
  • 1 ½ tsp Garam Masala
  • 2 Tomatoes
  • Coriander Leaves
  • 2 cups Rice
  • Water
  1. To marinate the chicken, in a bowl mix yogurt, ginger garlic paste, lemon juice along with the chicken.
  2. Keep it a side for 30 minutes to an hour.
  3. In a thick bottom pan, add oil, cumin seeds, bay leaf, cinnamon, cloves, cardamom, green chilies and mix well.
  4. Add ginger garlic paste, onions, salt to taste along with turmeric powder, chilli powder, cumin powder and garam masala.
  5. Once the masalas are cooked, add tomatoes and the marinated chicken and mix them well.
  6. Add coriander leaves and cook it for 5 to 10 minutes.
  7. Add rice and water and cook it for another 10 minutes.
  8. Mix the pulao well and add coriander leaves.
  9. Cook it for another 2 minutes and the delicious Chicken Pulao is ready!
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