A.

Tiffins, Sides and Snacks/Appetizers

Marag is actually an Arab dish which got assimilated into the Hyderabadi cuisine during the
period of Arab rule in India . The Hyderabadis then made a few changes to it according to
their own taste and hence came forth the “Hyderabadi Marag”.It is actually a very simple
soup and gets prepared very easily. I usually set aside the meat which had bones and
marrow attached to it, called ‘Adley ka Gosht’ to prepare this dish cause it really gets a good
taste from such a meat.
Hyderabadi Marag:
Ingredients:

Meat with bones: 1 lb

Onion: 1 large finely chopped
Cashew nut: 2 tbs blanched
Spices: Cardamom, Cinnamon, Bay leaves, Cloves, Whole Black
Peppercorns (according to spiciness one prefers
Salt: according to taste
Turmeric: 1/2 tsp
Crushed Small Green chilies: according to taste
Milk/Light cream: 1/2 cup
Oil for cooking
Ginger-Garlic paste: 1tbs
Juice of 1 lime
Cilantro for garnish

Method:
Take a little oil in the cooker add the crushed green chilies and the ginger-garlic paste and
sauté’ it for a few seconds then add the spices, turmeric, salt and the meat and sauté it
again for a few minutes till the meat is well covered with all the spices and browned on all
sides. Add a little water to it and let it pressure cook till the meat is well done. In the mean
time take the finely chopped onion in a pan at medium heat and add a little oil to it and let it
get a little soft. Turn off the heat and let it cool down for sometime. Then take the blanched
cashew nuts and onion in a grinder and grind it to a very fine paste. Take a vessel, pour a
little oil in it and warm it, then add the onion-cashew nut paste to it and sauté till the raw
smell of the onions is gone. Now add the meat along with its stock and let it cook for
sometime till the oil starts coming on top. Now add the milk to it and again let it boil for a few
more minutes till it is all well mixed . Take it off the heat add the lime juice and coriander
and serve it hot with Naan or home made Parathas.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

Ingredients:

Serrano chillies – 12, straight

Oil for deep frying
For the stuffing-
Roasted coconut paste – 1/2 tsp
Roasted groundnut paste – 1/2 tsp
Roasted Sesame seed paste – 1/2 tsp
Roasted Coriander seed powder – 1/2 tsp
Tamarind concentrate – 2 tbsp
Salt – to taste
For the batter:
 Besan Batter
Chickpea flour/Besan – 300 gms
Red chilli powder – 1 tsp
Salt – to taste
Ajwain – 1/2 tsp
Water
Method:

 Wash and pat dry the chillies. Slit them with the tip of a knife and carefully remove
the seeds from inside. (Be careful with your hands while you do this. Do not rub you
eyes with your hands while doing this or else they will burn. When all the chillies are
done, wash your hands well in warm soapy water)
 Stuffed Chilli
 In a mortar and pestle, add all the ingredients for the stuffing and make a paste. Stuff
the chillies with the prepared stuffing and keep aside.
 In a seperate bowl, add the flour and spices and mix well with a fork. Add water, just
a little at a time, to make a thick and smooth batter. (Make sure the batter is not thin)
 Heat a Kadai or Wok at medium heat. Gently dip the stuffed chillies in the batter to
cover them completely and slowly drp them into the hot oil. Deep dry until golden
brown in color. Serve warm.

Raw tender and lean meat in this extraordinary kind of Biryani is allowed to first marinate in
a mixture of raw papaya paste(optional)+yogurt+lemon juice+ginger+garlic, etc., all of which
are natural meat tenderizers, along with several other aromatic spices for 3-4 hours. The
marinating meat with all infused flavors is then layered with less than half cooked rice and
allowed to slow cook, essentially in a degchi, which an Indian utensil with sloping sides and
a narrow neck. The video here and here demonstrates the method and will be useful for
beginners. Go through the videos once to have a good idea on the procedure before you try
my recipe.

Hyderabadi Kachchey Gosht ki Biryani

The essential requirement for a good Biryani is to use good quality fragrant long grained
basmati rice. The secong most important thing is to use lean meat and marinating it in a
tenderizing mix before you cook. You cannot even think of preparing this Biryani without
marinating it. Raw Papaya skin paste is used as the meat tenderizer back home. My Ammi
however says that if the meat is tender enough, there is no need for a meat tenderizer at all.
Following her advise, I have prepared Kacchi Gosht ki Biryani many times without using
papaya paste and the meat is always bone tender. However, if first timers are apprehensive
to try out the Biryani without the use of any meat tenderizers, please go ahead and use it.
Apart from the puree of skinned unripe green papaya, peeled kiwifruit puree and pineapple
puree are also powerful meat tenderizers.
My dadi(grandmother) always advised us to use rice and meat in 1:1 ratio for Kachchi
Biryani. However if you like a meaty biryani, go ahead and follow meat and rice in 1.5:1
ratio, or if you prefer more rice and less meat, follow meat and rice in 1:1.5 ratio. To give
time for the raw marinated meat to finish cooking along with rice, the rice is pre-soaked, and
then just cooked for a minute or two, then drained and layered with the raw marinated meat
and they are both cooked together. As the Biryani cooks, the steam from the meat and its
marinade rises above to the rice and aids in its cooking as well. The rice also acquires
flavors from the steam and the end result is piquant.

freshly chopped cilantro and mint in water

Hyderabadis prefer Kachchi Biryani over Pakki Biryani for many reasons~because this
Biryani is the true Hyderabadi Biryani, for its uniqueness in the method of preparation and
ambrosial taste, and also because this biryani is very simple to prepare unlike considered.
All you have to do is marinate the meat for about 3 hrs, and then allow to slow cook along
with half cooked basmati rice for about an hour, thats it. You do not need to stand in front of
the stove stirring it the whole time. Just leave on stove to slow cook and you are free to
attend to your other chores.
Make sure that you have everything ready to hand before you begin cooking rice, as you
will need to assemble the layers quickly, while the rice is still warm.

Hyderabadi Kachchey Gosht ki Biryani – Hyderabadi Lamb Biryani

Serves: 6-8
Total Marinating time: 3 1/2 hrs
Total ‘Dum/slow cooking’ time: Around 1 hr and 10 mins
Canola oil – 6 tbsp
Ghee – 2 tbsp
Lean spring Lamb meat, with bone, preferably leg, cut into 5 cm cubes –
800 grams (my Ammi even adds mixed pieces like ribs, chops etc)
excess fat trimmed, washed, drained and pat dried
for the tenderizing mix:
Raw Unripe Green Papaya skin – grated or made into a paste , about 2
or 3 tbsp (or) Kiwi fruit – 1, about 50 gms, peel discarded and the pulp
mashed into a smooth paste (optional)
Ginger garlic paste – 3 tbsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
for the marinade:
Thick Yogurt – 1/2 cup
Yellow onions – 3, medium sized, finely sliced
Fresh Mint leaves – 1 cup, loosely packed, roughly chopped
Fresh Cilantro – 1 cup, loosely packed, roughly chopped
Small green chillies – 4-6, slit lengthwise
Red chilli powder – 2 tsp
Salt – 1 tsp
Garam masala powder -1 tsp
Cardamom powder – 1/8 tsp
Coriander powder – 1 tsp
Lemon juice – 2 tbsp
for the rice:
Long Grained Fragrant Basmati Rice – 800 grams (old biryani rice)
Shah Zeera – 1/2 tbsp
Cardamom – 4
Cloves – 4
Cinnamon stick – one 2″ stick
Dagad Phool – 1 tbsp
Dried bay leaf – 2
Salt – 3-4 tsp
for the Biryani:(assembing layers)
Saffron threads – 2 big pinch
Warmed milk – 1/2 cup
Cilantro – 1/2 cup, loosely packed and roughly chopped
Mint leaves – 1/2 cup, loosely packed and roughly chopped
Lemon juice – 2 tbsp
additional ingredients:
Dough made with maida/all-purpose flour (flour+water) to seal the
vessel(optional)
1. In a large thick walled oven-proof vessel/saucepan (if you have a thick walled degchi,
please use it) (also please choose a vessel that is large enough so that there is about 1/4
amount of free headspace left after the whole biryani is assembled for the steam to collect
and aid in cooking), add the tenderizing mix and the marinade and mix well. Wear gloves,
add the meat and thoroughly mix the meat well. Using a knife, gash/poke the meat in the
marinade. Mix once and again gash/poke it with a knife and then mix. Cover and keep
aside.
2. In a thick bottomed frying pan, pour in oil and ghee. Once the oil is hot add the sliced
onions. Deep fry them until evenly golden brown in color, keep a close eye and make sure
you do not burn them. Once done, remove the pan from heat. Using a slotted spoon,
remove half of the fried onions into a platter and spread them out. In a while, they will crisp
up as they cool. The crisped fried onions will be later used for garnish. Reserve the
remaining fried onions and oil in the same pan and let cool. These will be added to the
marinade.
3. In a small bowl, add the warmed milk and soak the saffron threads in it.
4. Add the cooled fried onions and about 4 tbsp of the oil from the pan to the marinating
meat and thoroughly mix using a spoon. Cover and keep it back in the refrigerator for 3-4
hrs.

marinating meat

5. Wash the rice in 3 changes of water and soak it in surplus fresh cool water for 30
minutes.
6. In a large saucepan, pour in surplus cool water and add the shahzera, cardamom,
cloves, dried bay leaf, dagad phool and salt (do not forget adding salt). Cover and bring it
to a boil on high. Once the water is boiling, drain the soaking rice and add it to the boiling
water and stir. Cook for just 2 minutes and drain the rice immediately.
7. Spread the drained half cooked rice over the marinating meat. Spread evenly the
chopped cilantro, mint, saffron soaking in milk, remaining crisped fried onions and lemon
juice. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with
dough if any) so that no steam can escape. You can also apply dough to seal the lid
which is the traditional method.
 top layer of garnish just before putting it on dum

8. Cook the Biryani on high for 5 minutes. You will notice that a good amount of steam has
built up, which is called as the pehli bhaap, meaning first steam.. Then take a flat dosa tawa
and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly)
and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from
heat, and have a quick look to see if the rice has cooked and stick a fork through to test the
meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a
little longer, cover again tightly with the lid/foil again and cook for a further 10-15 minutes.
when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large
serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves,
toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.
Oven Method:
1. Follow the above steps until step 7.
2. Preheat the oven to 450°F.
3. Cook the assembled biryani in the vessel on stove-top on high heat for 5 minutes, until
nice steam has built up, which is called as the pehli bhaap, meaning first steam.
Immediately transfer this vessel in the pre-heated oven for 20 minutes. After that, turn the
oven setting to 300°F and bake it for further 15 minutes, after which have a quick look to
see if the rice has cooked and stick a fork through to test the meat (be careful as there will a
lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly
with the lid/foil again and cook for a furthur 15 minutes. Remove from oven when it is done
and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter.
For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried
almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.
Serve this Biryani along with Mirchi Ka Salan or Baghare baingan or Kaddu ka
Dalcha or Tamatar ka Kut or plain and simple Dahi ki Chutney for a sumptuous Hyderabadi
meal.
Biryani always reminds me of my wedding, when I wore a very beautiful Khada Dupatta. It
was on that day that I had best Biryani ever! This dish is so important in the Hyderabadi
Muslim community that it is served along with Mirchi Ka Salan and Baghare
Baingan and Dahi Ki Chutney, as the main dish at almost all gatherings, occasions, parties,
all kinds of merry making get togethers. Essentially all weddings in Hyderabad are suposed
to have Lamb Biryani and Mirchi Ka Salan in the menu.
My lovely sister had prepared this dish on the weekend. We were all in a mood to treat our
family and ourselves with something special, and we immediately thought of this dish. What
could be a more better meal to delight ourselves than this flavorsome fare.

Gosht Ki Biryani, Dahi Ki Chutney

***

Dahi Ki Chutney – Yogurt Chutney

Makes:One small bowl
Ingredients:

Plain Yogurt (low-fat or full-fat)- 375 ml

Salt – 2/3 tsp or according to taste
Thai Red Chillies – 2, chopped (optional)
Green Chillies – 2, chopped
Yellow Onion – 1, medium, finely chopped
Mint leaves – 1/2 cup, finely chopped
Coriander leaves – 1/2 cup, finely chopped
Firm Red Tomato (fresh) – 1, small, deseeded and chopped finely
(optional)
Method:

1. To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth, and
creamy for approx 2-3 minutes.
2. Add the remaining ingredients and fold them into the yogurt gently. Adjust salt according
to your taste and cover the bowl with a plastic wrap.
3. Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box for only
one more day in a refrigarator, it doesnt last long. It is always better if you have an idea how
much your family memebers will have it and you prepare it in only the required amount.

***

Hyderabadi Dum Pukth Pakki Gosht Ki Biryani – Fragrant Flavored Meat and Rice
Casserole
Serves:5-8
Ingredients:

For the Marinade

Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified
Butter/Ghee – 90 ml/6 tbsp
Yellow Onion/Pyaz – 2, large, thinly sliced
Lean Lamb leg meat – 1 kg, washed and cubed into 3 cm pieces approx
(with bones preferably if available, I have used only boneless here)
Plain Yogurt/Dahi – 500 ml, lightly whipped
Red Chilli Powder/Lal mirch powder – 1 1/2 tsp
Salt/Namak – 1 1/2 tsp
Lemon Juice/Nimbu Ras – 4 tbsp
Garam Masala – 1 tbsp
Turmeric/Haldi – 1/2 tsp
Ginger Garlic paste – 2 tbsp
Water/Meat Stock – 1/2 cup
For the Garnish
Green Chillies/Hari Mirch – 2, each slit into two
Thai Red chillies/Choti Lal Mirch – 2, each slit into two (optional)
Fried Onion reserved for garnish earlier
Mint Leaves/Pudina – 1/2 cup
Cilantro/Kothmir – 1/2 cup
Toasted sliced Almonds/Bareek Kata Badaam – 2 tbsp
Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish – 3 tbsp
Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk
A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)
For the Rice
Long Grained Basmati Rice/Chawal (preferably ‘Lal Qilla’ Brand) – 4
cups
Salt/Namak – 4 tsp
Black Cumin seeds/Shah Zeera – 1 tsp

Method:

1. Wash and soak the rice in a big bowl for about 30 minutes.
2. In a pressure cooker at medium high heat, fry the onions in oil/butter until they are golden
brown in colour. Remove with a slotted spoon on a kitchen towel and reserve half for
garnish. Blend the other half in 2 tbsp water inoi a paste.
3. In the same pressure cooker, with oil/butter in it, add the washed cubed meat pieces, Stir
fry till the meat has browned on all sides. Add the fried onions paste and the ginger garlic
paste and turmeric. Saute them for 2 minutes. Throw in the red chilli powder, salt, garam
masala, half cup water, and yogurt. Mix well and pressure cook for about 15-20 minutes
until the meat is tender.
4. Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to boil in a
large saucepan with Black cumin seeds and salt (do not forget to add salt to the rice!!) in it.
As soon as its boiling, add the drained rice and let it cook till the rice grains are just done.
Drain and keep aside.
5. Now, open the lid of the cooker and cook the meat mixture well without covering the lid
on medium high heat until the meat mixture is done and most of the liquid has dried up. It
should be a little bit dry mixture.
Add lemon juice to the meat and mix. Remove from heat.
6. Preheat the oven to 350°F.
7. In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish.
Now add the whole meat mixture in one layer. Then cover it with the remaining rice
completely and work gently, try not to break the rice kernels.
8. Garnish the layered rice with the reserved fried onions, mint and coriander leaves, slit red
and green chillies, toasted and fried nuts, and sprinkle the milk with saffron threads in it.
You can also add a dollop of butter if you wish.
9. Cover the dish with a tight lid or aluminium foil and keep it in the preheated oven for
about 10-15 minutes, till a nice steam has formed inside.
10. Before serving, dig the spoon into the dish till the base and take the rice and meat in a
bowl. mix it and serve it hot.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of
Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling
rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a
few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and
serve immediately.

Sir-e-Paaye ki Nihari – Aromatic Slurpy Broth of Lamb Shanks and Cheek Meat
Ingredients:

4 legs and a head of a sheep – cleaned (and fire roasted if using the
trotters with skin), and whacked into pieces + a sheep’s
Tongue/Zabaan – cleaned (or) Lamb Shoulder meat with bone cut into
big chunks – 1 kg
Potli ka Masala – half the quantity in a 25 gm packet
Red onion (or) Yellow Onion – 1, large, roughly chopped
Cornflour/Gram flour – 3/4 cup, mixed with a small amount of water to
make a smooth paste
Red chilli powder – 2 tsp
Salt – 2 1/4 tsp
Turmeric/Haldi – 1/4 tsp
Small green chillies – 6, each slit into half
For Tempering, Baghaar:

Canola oil – 2 tbsp

Yellow onion – 1, large, finely sliced
Ginger garlic paste – 1 1/2 tsp
For Garnish:

Cilantro – 1/2 cup, finely chopped

Ginger juliennes – 2 tsp
Lemon wedges – 1 cup
Saffron threads – a pinch
Lemon juice – 1/3 cup
Method:

1. Wash the sheep’s head bones, tongue and trotters or the shoulder meat in surplus water.
Put them in a strainer for the water to drain away. Meanwhile, in a pressure cooker, add the
roughly chopped red onion, the washed bones, tongue and trotters or the shoulder
meat from the strainer and pour in 1.5 liter of water, red chilli powder and green chillies.
Make a bouquet garni of the required amount of potli ka masala (not the powdered masala
from the small packet, read about it above). Add this bouquet garni along with salt and
turmeric and close the lid to pressure cook until the meat is tender. Later, open the lid and
add corn/gram flour paste. Half cover the lid and let it slow cook for 15 minutes more. The
broth is ready. Cover with lid and keep aside
2. During that time, prepare the baghaar. Take a medium sized non-stick frying pan at
medium high heat and pour oil into it. Throw in the sliced onions, and stir fry them until they
are golden brown in colour. Now add the ginger garlic paste to the fried onions and fry it
along for about 2 minutes more stirring continously. Remove the pan from heat and keep
aside.
3. Just before you are ready to serve it to everyone, add half the quantity of the nihari
masala powder from the small packet of the store brought potli ka masala, and the baghaar
to the broth in the pressure cooker and bring to a boil. Lift out the bouquet garni and
squeeze it thoroughly. Discard it later. Let it cook half covered for 15 more minutes. Close
the heat and pour the Nihari into a large serving bowl. Add lemon juice, saffron threads and
ginger juliennes. Serve the lemon wedges in a separate small cup if anyone wishes for an
extra zing. Enjoy!
Suggested Accompaniments: Enjoy Nihari along with warm Parathas or Naan for a
sumptuous breakfast.

The preparation process of Kachchi Biryani is rather simple compared to the Pakki Biryani.
In Kachchi biryani all you have to do is to marinate the chicken for overnight preferably and
the next day layer it along with half cooked Basmati rice and leave it cook on slow
heat/dum until completely done; whereas in Pakki Biryani you have to stand in front of your
stove attending the chicken as it cooks completely, and then layer it with half cooked
Basmati rice and finish it until done on slow heat/dum.
As you use the raw marinated chicken in this method, while you slow cook the Biryani
on dum, the flavor of the chicken intensifies and infuses with the rice and other
aromatic fresh herbs and spices giving you a heavenly aroma in the end which will fills your
kitchen and your entire house.
*****

Here is the outline of the steps involved in the preparation, so that it is simpler for you all to
understand the detailed method, follow these steps while you prepare the Biryani:

Outline of the steps:

Day 1:
Marinate Chicken.
Day 2:
1. Add Fried onions to the Marinated Chicken.
2. Give a smoked flavor to the Marinating Chicken with Fried Onions (optional, but
gives a very good flavor to the Biryani).
3. Prepare Basmati Rice, also called as Adhaan.
4. Arrange layers and garnish.
*****

The Detailed method:

Kachchi Aqni ki Dum Murgh Biryani
Serves – 8-10Day 1–Marinate Chicken:
 Chicken marinating in a bowl
Ingredients:

Chicken – 1.4 kg, with bone, cut into medium size pieces
Red chilli powder – 1/2 tsp
Green chilli paste – 1 1/2 tsp
Salt – 2 tsp
Turmeric/Haldi – 1/2 tsp
Tomato – 2, medium sized, pureed (optional)
Ginger-Garlic/Adrak-Lahsun paste – 2 tbsp
Yogurt – 2/3 cup, lightly whipped
Freshly squeezed Lemon Juice – 1/2 cup
Garam masala – 2 tbsp
Green Cardamom powder – 1 tsp
Dry roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp
Fresh Cilantro and Mint – 2 tbsp, roughly chopped
Method:

In a large bowl marinate the chicken with all the ingredients. Make sure all the pieces of
chicken are coated in the marinade. Cover and leave in the fridge overnight.

Day 2.
1) Adding Fried onions to the marinated chicken:
Ingredients:
Canola Oil – 3/4 cup
Finely sliced Yellow Onions – 800 gms
Salt – 1 tsp
Method:

1. Remove the marinating chicken from the fridge and let it come to room temperature.
2. Meanwhile, pour oil into a large non-stick frying pan at medium high heat. As soon as it
gets warm, throw in the sliced onions and add salt. Stir fry until they are evenly golden
brown in color. Make sure they do not burn them. Using a slotted spoon, remove the onions
from the oil into a platter. Divide the fried onions into two equal parts and add one half of the
fried onions to the marinating chicken and mix well. Spread the other half on a tissue lined
platter to be used later for garnish, until cool. Once they are cool, they crisp up. Also divide
the oil in which the onions were fried into two equal parts. Add one part of the oil into the
marinating chicken and mix well. Reserve the other half to be added to the rice as the top
layer along with garnish later on.

2) Give a smoked Flavor to the Marinating Chicken (optional step, but gives a really
good flavor to the Biryani. I recommend you try this atleast once. Skip to the step 3 if
you want to avoid)
Ingredients:

3 or 4 Burning Charcoal briquettes

Canola oil/Ghee – 1 tsp
Disposable aluminium foil tray/loaf pan
Method:

1. Make a well in the center of the marinating chicken in the bowl so that the mini aluminium
loaf pans fits into it perfectly. My Ammi uses an onion skin for this purpose. With the help of
tongs, carefully put the burning charcoal briquettes into the aluminium loaf pan.
2. Pour about a teaspoon of oil/ghee onto the charcoal. You will see that dense fumes start
forming.
3. Immediately cover the bowl with a lid, so that the fumes do not escape. Keep it aside until
you prepare the rice.

3) Preparing Basmati Rice/Adhaan:

Ingredients:

Long grained Basmati Rice (preferably ‘Lal Qilla’ Brand) – 4 cups,

presoaked in water for 30 minutes
Salt – 3 tsp
Bay leaf/Tej Patta – 1
Cloves – 3
Green cardamom – 4
Cinnamon stick – 3/4 inch
Caraway seeds/Shah Zeera – 1 1/2 tsp
Water – 9 cups
Method:

1. Wash the rice and soak it in surplus water for about 30 minutes.
2. In a large cooking pot pour in water along with cloves, bay leaf, cardamom, cinnamon,
caraway seeds and salt. Give it a stir, cover and let it come to a boil. (While the rice is
boiling, follow the steps below under ‘Arranging layers and Garnish’ until step 4 and be
ready)
3. Once boiling add the rice and mix gently, let the rice cook until it is half done, 2-3
minutes. Drain the rice and keep aside.

4) Arranging layers and Garnish: (Work fast while the rice is still hot! and try not to
let the rice cool down)
Ingredients:

Marinating Chicken
Boiled, Quartered and shallow fried Potatoes – 2 cups (optional)
Mint leaves/Pudina – 1/2 cup, loosely packed, roughly chopped
Half cooked rice prepared earlier
Cilantro/Kothmir – 1 cup, loosely packed, roughly chopped
Ghee – 2 tsp (optional)
Reserved Fried Onions for garnish
1/4 Saffron strands, crushed and steeped in 1/4 cup warm milk
Rose water/Gulab Jal – 1 tsp (optional)
Green Cardamom seed powder – 1/2 tsp (optional)
Toasted Almonds and Cashewnuts – 1/2 cup total (optional)
Shelled Hard Boiled Eggs – 6-8 (optional)
Dough to seal the edges of the Casserole dish (optional)
(I use the ingredients stated as ‘optional’ only during parties when guests are invited)

Method:

1. Preheat the oven to 550°F (only if using an oven to prepare it on Dum, read below)
2. Carefully lift the loaf pan containing the charcoal briquettes from the marinating chicken,
and discard it.
3. In a heavy bottomed casserole dish (which can be used in Oven-if using the Oven
method (or) which can be used on stove-top-if using the Stovetop method – read below),
arrange the marinating chicken along with all its juices in a single layer. Do not crowd it.
(Use two casserole dishes if needed)
4. Spread the chopped mint leaves and the shallow fried potatoes (if using) over it.
5. Now add the drained warm half cooked rice prepared earlier and spread it nicely to cover
the chicken all over. Reserve about 1 1/2 cups cooked rice for the top most layer.
6. Next, spread the chopped cilantro, toasted almonds and cashewnuts, hard boiled eggs (if
using), reserved fried onions, cardamom seed powder and pour ghee (if using) and the
saffron soaked in milk and rose water all over the rice. Add the 1 1/2 cup reserved rice and
spread as the top most layer to cover evenly. Now pour the reserved oil in which the onions
were fried evenly all over the rice.( I do not add fried onions over the top layer of rice to
avoid getting the onions and herbs blackened or burned by steam).
7. Cover the dish with an aluminium foil or a tight lid (or) seal the edges with a dough and
cover with the lid tightly, you can use some weight over the lid, so that no steam escapes.

Lid sealed with dough and being cooked on stovetop

If using an oven to cook:
Put the sealed casserole in the preheated oven at 550°F for 20 minutes. Later, lower the
heat to 300°F and leave the casserole dish in the oven for about 30 minutes. Remove from
dish from oven once done.
If you are cooking on stove top:
1. Take a flat Dosa Tawa or a griddle pan and put it on the stove at high heat. As it gets
warm, put the casserole dish on the tawa and let it cook for about 5 minutes on high heat.
2. Later, lower the heat to medium and let it cook for about another 15 minutes.
3. Now, reduce heat to very low and let cook for another 15-20 minutes and your Biryani will
be done by now.
Once done, let the dish rest for 30 minutes. Later, open the lid and a heavenly aroma fills
your house inviting all your house members. Carefully dig your spoon deep into the
casserole dish until it touches the bottom, and gently mix the rice with the chicken until it is
all completely mixed. Serve immediately.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of
Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling
rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a
few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and
serve immediately.
Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare
baingan and Dahi ki Chutney as a side dish, and glass of chilled coke alongside. Yumm-O!
Note: You can also go through this video of ‘Khan Biryani’ showcased by VahChef, one of
my favorite chefs, to get an idea on how to prepare Kachchi Murgh Biryani. His method for
Khan Biryani is a bit different but quite interesting though.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Ingredients:

Boneless Veal/Mutton meat – 650 gms, washed and drained, cut into
small bite size pieces
Sliced yellow onions – 100 gms
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp
For Baghaar:
Canola oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 1 sprig
Cilantro – 1/4 cup, finely chopped, loosely packed
Mint leaves – 1/4 cup, finely chopped, loosely packed
Green chillies – 4, each cit into two, then slit into halves in
the middle
Black papper powder – 1/2 tsp
Kawabchini – 1/2 tsp, dry roasted in a stovetop frying pan and cooled;
once cooled, finely powdered
Lemon juice – 2 tbsp
Method:

1. In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and
ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is
soft and tender. Make sure it not tough at all.
2. Meanwhile, in a kadai or wok at medium high heat, prepare Baghaar. Pour in oil and as
soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves,
finely chopped cilantro and mint, slit green chillies and fry for just a few seconds and
remove from heat. Keep aside.
3. Once the meat is done, let it cook uncovered until all of the liquid has been evaporated.
Once almost dry, add it all to the baghaar in the kadai and mix well. Add black pepper
power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium
heat and serve immediately.

Lamb Chops
Ingredients:

Lamb Chops – around 2 kg

Red chilli powder – 1 tbsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1 1/2 tsp
Lemon juice – 3 tbsp
Ginger garlic paste – 1 1/2 tbsp
Canola Oil
Method:

1. Trim off any excess fat, wash the chops well, drain and pat dry. Slash the meaty side of
the chops 2 or 3 times with a knife. In a mixing bowl, add all the ingredients except the
chops and oil and mix well. Add the chops and rub the spice paste into the chops well.
Cover with a lid and let marinate overnight.
2. The next day bring it to room temperature before you start cooking. In a wide thick
bottomed non-stick frying pan at medium high heat, pour 2 tbsp oil and as soon as it warms
up, add the chops in a single layer and let them sear well. Once they are browned, turn
them so that they brown on the side as well. Once nicely browned, add a cup of water and
cover the pan with a tight lid. Lower the heat to simmer and let cook until the meat is tender.
Once the meat is tender, increase the heat, uncover the pan and cook until the water
evaporates. Serve warm.
The following is the procedure how I prepare Pakki Murgh biryani in my house on a regular
basis. In this recipe you can use a whole chicken with bones, cut into pieces; but I usually
prefer to use boneless Chicken, as my family prefers boneless breast pieces of Chicken,
which has minimal fat in it, hence a healthier option. Check out my Instant Light Chicken
Biryani, which is light on stomach, and gets prepared in less than 30 minutes.
The caraway seeds, garam masala powder, saffron strands, and all other spices used in
this recipe can be easily found in most Indian grocery stores which sell spices. My family
prefers to have Biryani a bit hot and lemony with a little bit of an acetous flavor, so I’ve
added red and green chilli and lemon juice according to our tastes. You can alter those
according to your tastes.

Do not worry if you have never prepared Biryani till now by yourselves. I have tried here to
explain each step in as simpler method as possible. Do write to me if you have any doubts
regarding the procedure. Go ahead and prepare this for your family, Enjoy.
Hyderabadi Dum (Pakki) Murgh Biryani – Fragrant Rice-Chicken Casserole with
Spices
Serves: 8
Ingredients:

Ginger-Garlic Paste – 2 tbsp

Garam Masala – 1 1/2 tsp
Yogurt -1 1/2 cup
Tomatoes – 2, large and ripe, pureed into a smooth paste (or) Canned
tomato paste – 5 tbsp (optional)
Turmeric – 1/4 tsp
Red chilli powder – 2 tsp
Lemon juice – 6 tbsp
Salt – to taste
Almonds – 1/2 cup, slivered
Cashew nuts – 1/2 cup
Yellow Onions – 5, large, sliced
Chicken – 900 gms, Boneless, skinless breast pieces, cut into 2 cms
cubes
Basmati, Long Grained Rice – 5 cups
Water – 8 cups
Canola Oil -9 tbsp
Caraway seeds/ShahZeera – 1 tbsp
Warm Milk – 1/2 cup
Saffron strands – one big pinch
Bay leaves – 1
Green cardamom – 3
Green Chillies – 5, small sized, slit lengthwise
Home-made Ghee – 3 tbsp
Fresh Mint leaves/Pudina – 2 tbsp, wahsed, chopped finely
Fresh Cilantro/Kothmir – 2 tbsp, washed, chopped finely

Hyderabadi Dum Pukth Murgh Biryani

Method:

1. Marinate the chicken with the first 8 ingredient for about 6-8 hours maximum or one hour
minimum covered in the refrigerator.
2. Start by pouring 1 tbsp oil into a large heavy bottomed non-stick frying pan and fry the
almonds and cashewnuts till they are golden brown and remove them into a bowl.
3. In the same pan add 8 tbsp oil and add the sliced onions. Fry them till the onions are
brown and crisp. Make sure not to burn them. Remove from heat. Remove about a cup of
the fried onions with a slotted spoon onto a paper towel in a platter.
4. Take out the chicken from the refrigerator, bring it to room temperature. In the pan with oil
and fried onions, dump the whole bowl consisting of the marinating chicken and all its juices
into it and put the pan on medium high heat. Let it cook uncovered until the gravy is dry and
dense and the chicken is done. Keep stirring it occasionally. This might take about 20-30
minutes. Remove from heat and keep aside.
5. Meanwhile take half a cup of warm milk, and add a few strands of saffron. Let them
soak for an hour.
6. Wash and soak the rice in water for preferably half an hour. Later, drain the rice and keep
it in the sieve. Boil 8 cups of water and add cinnamon sticks and caraway seeds/shah
zeera, bay leaves, green cardamom and salt (I use the proportion:1 tsp salt for 1 cup rice).
Once the water is boiling add the strained rice, give it a stir and let the rice soften up a bit.
Once the rice is half done, strain the rice and throw away the water. Discard the bay leaves
and the cinnamon stick.
7. Arrange half the amount of rice as the bottom layer layer in a large dish. Next, add the
chicken mixture prepared earlier in a layer. Now add the remaining rice above the chicken
layer, covering it completely.
8. Garnish with mint, cilantro, fried onions, slit green chillies, and fried nuts from step 2. Now
pour evenly the milk with saffron strands and two tablespoons of ghee over the layered and
garnished rice. Cover the dish with a lid or aluminium foil.
9. Preheat the oven to 350°F and put the dish in the oven for 10-12 minutes, till a nice
steam has formed inside the dish, and the rice has been done. Serve hot for a delicious
meal.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of
Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling
rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a
few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and
serve immediately.

Sheekh Kewab Series~I

October 26, 2007 by Mona

Kawabs are one of the most delicious non-vegetarian tandoori item next to Tandoori
Chicken. I heard and read at a site that the first kawabs were invented during the war times,
when the animal was slaughtered, cut into pieces, and pierced by the only things they had
along, sword (!) and they roasted it over fire. We in the modern world continue to do so, but
in a more decent way, we have replaced swords with skewers. ‘Sheekh’ means a ‘skewer’,
and ‘Sheekh Kawabs’ are the ‘Kawabs grilled/roasted on Skewers’.

Sheekh Kababs – Minced meat Kebabs

Kawabs are vegetables, or meat pieces or ground meat marinated with spices and wrapped
around the skewers and grilled or roasted over fire, charcoal, or in oven. They are very easy
to prepare too. Marinate them with the required ingredients, and later you just have to grill
them. There is no long process to it. Kababs can be Vegetarian, Non-Vegetarian or both.
They are a delicacy.

In this recipe I am using both minced chicken as well as minced lamb. The taste comes out
very well. My Mother-In-Law usually prepares this type of kawabs. I learnt this procedure
from her but modified it my way. An another version of Sheekh Kabab is posted here.
It is very important that after you wash the minced meat, the water from it has all been
drained out completely, or else the shape doesnt come out very well. And while mixing the
minced meat with the other ingredients, its important that you use your hands, and pulverise
the mixture with your palm. You can marinate it for 2-6 hours in the refrigerator. Bring the
whole marinated mixture to room temperature before you start grilling it.

Sheekh Kawabs – Minced meat Kebabs (I)

Ingredients:

Minced Chicken – 350 gms

Minced Lamb – 200 gms
Onions – 3, large, finely sliced
Dry Roasted Black Cumin powder – 3/4 tsp
Dry Roasted Sesame seeds powder – 3/4 tsp
Dry roasted Khus Khus powder – 3/4 tsp
Nigells seed/Kalaunji powder – 3/4 tsp
Dry Roasted Coriander seeds powder – 1 tsp
Dry Roasted Groundnut powder – 1 1/2 tbsp
Green chilli – 6, cut and grinded to paste
Garam Masala – 1 tsp
Raw papaya paste – 2 tbsp
Salt – 2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/2 tsp
Eggs – 2, lightly beaten
Ginger Garlic Paste – 2 tsp
Cilantro/Kothmir – 1 tbsp, finely chopped
Plain Parsley leaves – 1 tbsp, finely chopped
Canola Oil – to baste the kababs, and to deep fry the onions.
Method:

1. Wash the meat and drain it well till all the water has been removed completely and the
meat is dry. This is important or else the shape does not come out very well.
2. Fry the onions in oil oil they are crisp and brown in colour. Remove them once they are
done from the oil onto a paper towel.
3. In a bowl, mix all the ingredients, with your hands till they nicely mixed. Knead the
mixture till pulverized with your palms. Later wash your hands very well with an antiseptic
soap. Let the mixture marinate for 2 to 6 hours.
4. Bring it to room temperature, and divide the mixture into 8 balls. Shape each one into a
long cylinder.
5. Dip your skewer into oil and insert it into the cylinders just to make a big hole in each one.
Remove the skewer and continue doing it with all the shaped cylinders.
6. Take a baking tray and line it with aluminium foil, place the holed cylinders on the tray
and baste them with oil. Grill/Broil at low heat, 15 minutes, per side. Grill them till they are
nicely done on both sides. (You can even grill them on a charcoal grill for the best smoked
flavor).

Suggested Accompaniments: Enjoy the kawabs along with ‘Kaddu ka Dalcha’, or ‘Khatti
Dal’ and ‘Baghara Chawal’ aka Zeera rice, or simply along with a chutney as a finger food.

Murgh Tikka
July 10, 2007 by Mona

A wonderful marinade of yogurt and aromatic spices adds a delectable flavor to the tender
boneless chicken pieces. Traditionally it is made on skewers in a tandoor (Indian clay oven),
but today I have used my stove top grill pan which I had bought from Ikea. You can also grill
them using either charcoal or gas grills.
 Chicken Tikka Kawabs – Murgh Tikka
Serve these kawabs as finger food along with chutney.
Chicken Tikka Kawabs – Murgh Tikka
Serves : 4
Ingredients:

Marinade:
Yogurt – 1/2 cup
Turmeric – 1/4 tsp
Red Chili powder – 1/2 tsp
Garam Masala – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Roasted Cumin seed powder – 1 tsp
Roasted Coriander seed powder – 1 tsp
Lemon Juice – 2 tbsp
Salt – 1 tsp
Ajwain seeds – 1 tsp
Boneless chicken – 500 gms, cut into bite size pieces
Cilantro – 1 tbsp, finely chopped
Canola oil – to baste
Method:

1. In a bowl, combine all the ingredients except the last two. Add chicken pieces and toss
well to cover. Cover and let marinate in the refrigerate for at least 1 hour or overnight.
 marinated boneless chicken pieces on bamboo skewers

Boneless chicken pieces on bamboo skewers being cooked in stove top grill pan
2. Thread 4-5 pieces of chicken onto each skewer and grill on medium heat, 350°F (177° C)
on a grill rack placed on an aluminium foil lined baking tray; or at ‘4’ mark if using a Stove
top grill pan for 6-8 minutes, turning frequently and basting with oil.
4. Once done, remove the chicken skewers from the pan and place in a platter. Cover and
let rest for 2-3 minutes once off the heat. Remove the chicken from the skewers and serve
on a bed of raw sliced onions with lemon wedges.

Tandoori Murgh
September 10, 2007 by Mona

Tandoori Chicken is a classic Indian dish. The chicken is marinated in yogurt spiced with
ginger garlic and other aromatic spices and some edible food colour. It is left to marinate for
minimum 6-8 hours, or for best flavor~overnight, in the refrigerator. During Ramadhan, you
can marinate the chicken pieces a day ahead, and just before the iftaar time, you will have
to grill them up, and keep them warm in an oven.

Tandoori Murgh – Chicken Marinated in a mixture of Yogurt seasoned with Spices

Traditionally the Tandoori chicken is made in a Tandoor(Indian clay oven) but today I
prepared it in the oven. During summer I prepare it in a Charcoal BBQ Grill for a delicious
smoky flavor.
Tandoori Murgh – Chicken Marinated in a mixture of Yogurt seasoned with Spices
Ingredients:

Chicken – 1, skin removed, cut into big 8 pieces (approx)

Lemon juice – 6 tbsp
Salt – 3 tsp
Yellow Onion – 1, large, roughly chopped
Ginger-garlic paste – 3 tsp
Saffron threads – 1 big pinch
Milk – 1 tbsp
Butter – 2 tbsp
Roasted Coriander seed powder – 2 tsp
Roasted Cumin seed powder – 2 tsp
Thick Yogurt – 1 cup
Red Chilli powder – 2 tsp
Kasuri Methi – 2 tbsp
Garam masala – 1 1/2 tsp
Turmeric Powder – 1 tsp
Butter – for basting the chicken
Method:

1. Wash and pat dry the chicken with paper towels, then make incisions on the chicken
pieces at the thick parts. Soak Chicken in lemon juice and salt for 2 hours. This is the first
marination.
2. Meanwhile prepare the second marination mixture. Grind the roughly chopped onion into
a smooth paste and keep aside. Warm the milk slightly and add the saffron threads to it. Let
them steep into the milk for again two hours, till the chicken has marinated in the first
marination mixture. Now, in a bowl, mix the processed onion paste, thick yogurt, saffron
threads with milk, and all the other ingredients except the last one, with the chicken
marinating in salt and lemon juice. Rub the mixture well into the chicken. Cover and put the
bowl in the refrigerator for 8 hours or preferably overnight, for a great taste.
3. Remove the chicken from the marinade. Preheat the charcoal BBQ and grill the chicken
pieces, turning and basting them with butter as needed. Grill and cook chicken for 25
minutes till done and but still tender. Alternatively, you can grill/broil/bake it in the oven at
low heat again turning and basting them with the butter as needed. Bake it in the oven for
25 – 30 minutes at 400°F turning them once after 15 minutes and basting them with
butter. Pierce the chicken with fork to check if it is done. Garnish with onion rings, lemon
wedges, sliced green chillies and serve.

Note: 1. The tempetarures and time used to cook chicken depends entirely on the size of
the chicken pieces and the type of oven used. So, it varies. Keep a check on the chicken
and make sure you not burn it or do not under cook it.
2. Usually for Tandoori chicken an edible red food color is used during marination for
appeal, but I have avoided using it.
3. You can also use a whole skinned chicken to prepare a whole roasted tandoori chicken.
For this purpose, make incisions on the chicken on the breast part, thighs and legs. Then let
marinate covered in the refrigerator overnight. The next day, bake in a roasting pan with
rack uncovered at 400°F for 30-45 minutes, turning the chicken once in the middle. Once
done, carve and serve along with salad.
Murgh ki Kaleji
September 4, 2010 by Mona

My Ammi gets a months stock of fresh chicken from a local farm nearby. So getting access
to fresh chicken liver and gizzards is pretty easy, as the butchers here do not discard or
remove and keep these organs to sell separately. Back in Toronto, I had to pre-order and
buy organs separately always.

For all those of you who have tasted chicken liver and gizzards before, I am sure you will
love this recipe. As for the first timers, I suggest you give this recipe a try, you will absolutely
relish this spicy dish.

Murgh ki Kaleji – Spicy Sauteed Chicken Liver and Gizzard

Chicken liver and gizzard are rich in vitamins and iron. They are also high in cholesterol, as
are most of the organ meats. Hence this is only a once in a while indulgence.

The following is my fathers recipe, I absolutely enjoy the dish when he prepares it.
Murgh ki Kaleji – Spicy Sauteed Chicken Liver and Gizzard
Ingredients:

Canola oil – 3 tbsp

Red chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Ginger garlic paste – 1 tbsp
Fresh Chicken Livers (called as Kaleji in Urdu language) – 6 Livers,
washed and chopped into bite size pieces
Fresh Chicken Gizzards (called as Sangdana in Urdu language) – 6
Gizzards, washed and chopped into bite size pieces
For Garnish:
Slit fresh small green chillies
Finely chopped cilantro
Method:

In a pan at high heat, pour in 1 cup fresh cool water. Add oil, red chilli powder, salt, turmeric
powder, ginger garlic paste and the chopped livers and gizzards. Let it come to a boil. Once
boiling, cover and reduce heat to simmer. Keep stirring frequently. Cook until the water
dries up and oil starts to leave. Garnish and serve immediately along with warm parathas.

Kaddu Ki Kheer – Bottle Gourd Milk Pudding

Ingredients:

Bottle Gourd/Opo Squash/Kaddu – small sized, 400 gms (approx)

Full fat or Low fat Milk – 2 1/2 cups
Sabudana/Tapioca pearls – 1/2 cup, soaked in water for 15-30 minutes
Chopped Pistachios – 1 tbsp
Sliced Almonds – 1 tbsp
Chopped Walnuts – 1 tbsp
Chopped Raisins – 1 tbsp
Khoa – 1/4 cup, grated (or) Milk Powder – 1/4 cup
Sugar – 55 gms
Ground Cardamom seeds – a pinch
Saffron strands/Zafraan – a pinch
Method:
  Wash, peel and remove the seeds from the bottle gourd, reserve only the flesh.
Shred it either in a food processor or using a grater.
 Pour 2 cups milk into a saucepan and bring to a boil. Add the drained sabudana and
simmer heat and let it cook uncovered for 10 mins. half cover witha lid, keep an eye
on it, and stir frequently so that it does not boil away.
 Add khoa or milk powder, whatever using, to the remaining 1/2 cup milk. Pour this
into the saucepan. Also add the shredded bottle gourd, ground cardamom seeds,
sugar and chopped nuts.
 Let it cook for 10 more minutes on simmer. As the milk cooks it begins to turn light
yellow in colour, and gets more concentrated and cremier. Once done, remove from
heat and serve warm or chilled.
(Note: To make it more rich for a special occasion and for an indulgence, you can even use
Unsweetened Condensed milk/Evaporated Milk in the recipe)

Gosht ka Achaar – Veal Meat Pickle

Ingredients:

Boneless Beef/Veal meat – 800 gms, washed, drained, pat dried and cut
into small bite-size pieces
Lemon juice – 2 cups, fresh
Garlic cloves – 150 gms, pureed into a smooth paste (with addition of as
less water as possible to puree)
Canola oil – 1/2 cup
Curry leaves – 20-25, fresh, chopped
Cumin seeds – 1 tbsp
Dried red chillies – 4
Dry roasted Cumin seed powder – 3 tbsp
Dry roasted Mustard seed powder – 2 tbsp
Dry roasted Fenugreek seed powder – 3 tbsp
Red chilli powder – 2 1/2 tbsp
Salt – 2 tbsp
 Gosht ka achar – Veal Meat Pickle
Method:

1. In a deep glass mixing bowl, add the meat pieces and pour in lemon juice. See that all
the meat pieces are nicely covered in the lemon juice. Add more if needed. Cover and let
marinate in the refrigerator overnight.
2. The next day,add garlic paste to the marinating meat.
3. In a large non-stick heavy saucepan pour in oil, and as soon as it warms up add the curry
leaves, cumin seeds and dried red chillies. Within a few seconds add the cumin seed
powder, mustard seed powder, fenugreek seed powder, red chilli powder, salt and mix.
Immediately add the marinating meat+garlic with all its juices from the mixing bowl and mix
well. Let cook partially covered stirring occasionally until the meat is tender. This will take
about 35-45 minutes depending on various factors. You can even pressure cook the meat if
you want it cooked quick. Keep an eye and remove from heat as soon as the meat is
cooked and gravy is thick and clinging to the meat.
4. Let it cool down completely. Transfer to a sterilized glass canning jar and store it in the
refrigerator. Use a dry spoon whenever fancied.
Note: Use only Beef/Veal meat for this recipe. I do not suggest using lamb meat or even
chicken meat instead.