Friday, 29 May 2015

Fish Biryani

As you guys may know by now, Biryani is a staple in my in-laws' house.
Its a weekly event.
The handling of fish is a tiniest bit tricky, otherwise this biryani almost follows the same recipe as the Chicken Biryani I make.
Many people complain that the fish smell, even after they wash it with vinegar and salt and whatnot. 
Take my advice, and wash it with just water and cook according to the recipe, you'll see that the fish doesnt smell at all but give off an amazing appetizing aroma. 

For this recipe You'll need:
(For the Marinade)
Fish pieces (I used bone-in King Fish, You can use any fish you like, bone-in or fillet)
Juice of 1 Lemon
1 tsp Ginger Garlic paste
1 tsp Red Chili Powder

(For the Rice)
750 Gram of Rice
1 stick or Cinnamon
3-4 Cloves
3-4 Black peppercorns
1 Black Cardamom
1 Petal of Mace 
1 Star anise

(For the Gravy)
2 Large Onions (sliced)
1 tsp of Ginger Garlic paste
1/2 Bunch of Coriander leaves (makes about 1/3 cup)
1/2 bunch of Mint leaves
2 Tomatoes (chopped)
4-5 Green Chilies
Salt to taste
1 tbsp Red Chili Powder (adjust accordingly)
1/2 tsp of Turmeric powder
1 tsp of Coriander powder
1/2 tsp of All Spice (Garam Masala)
1 tbsp of Fish Biryani Masala (or any biryani Masala) (optional)
1/2 tsp Cumin
1 cup Yogurt
Juice of 1/2 Lemon

(Other Ingredients)
a few Saffron Strands
1 Onion (browned)
1/2 tsp of Cumin
a few drops of yellow food color (optional)

Marinate fish with Lemon juice, Red Chili Powder and Ginger Garlic paste for 30 minutes (or you can leave it for 4-5 hours as well). Up to you.

While that's happening, Boil rice with Cardamom, Cloves, Black pepper corn, Mace and Cinnamon till 2/3 done.
Drain and pour cold water over the rice to prevent further cooking.

Heat oil in a pan, fry fish pieces for 2 minutes each side. (the wingy thing curled up, dont know why :D )
Take out and keep aside.

In the same pan cook Onions and 1 star anise till golden brown (add more oil if needed)

Add Ginger Garlic paste, Coriander and Mint, cook till fragrant.

Add diced Tomatoes.

and all the spices.

I added 1 tbsp of Fish Biryani Masala as well. You can add any biryani masala or you can skip this entirely.

Cook till the oil is released and the tomatoes are done.

Add a cup of yogurt. Cook for about 2 minutes more.

Add green chilies and lemon juice. Mix.

Carefully place the fish pieces in the pan. Make sure that your pan is wide enough that the fish does not overlap or you'd break the fish while taking it out.
Cover and leave on low flame for 5-7 minutes.

Soak a few Saffron strands in warm water for 5-10 minutes.

Take the fish out in a plate. keep aside.

Layer rice with the masala. Sprinkle Cumin, Browned onion and Saffron water(with a little yellow food color) on top.

Place the fish on top. Cover and leave of very low flame for 25-30 minutes.
Place a flat Tawa at the bottom to prevent burning.

Take out and serve!

Friday, 27 March 2015

Besan ka Halva {Gram Flour Halva}

This Halva is something that i make when I'm craving something sweet but dont want to spend a lot of time in the kitchen and lets face it, we are all tired of eating Suji ka Halva! Dont get me wrong, i love that Halva too, but a little variation cant hurt anyone!
Its super easy and made with so little ingredients (ones that you usually have at home!)
and take only 15-20 minutes to make!

This recipe serves 2.

You'll Need:
4-5 tbsp of Gram flour
2 Cardamom pods
3-4 tbsp of Ghee (clarified butter)
1/2 cup of Milk
2 tbsp of Cream (can be skipped)
Sugar as desired. I used about 4-5 tbsp

Dry roast gram flour till light brown and fragrant. Careful not to burn.
Take your time with this step, if you add the other ingredients too quickly you'll have raw flour taste in your finished halva. So be patient, this would take around 8-10 minutes.

Add ghee and cardamom. Cook for about a minute or so.

Than add in the milk, cream and a little bit of water.

Cook till the Halva leaves the sides of the pan. Add sugar and cook till the sugar dissolves, about 2 more minutes.

Serve garnished with almonds and pistachios!


Friday, 20 March 2015

Vegetable Biryani

If you're fed up of eating meat everyday but still like something spicy and delicious, than this biryani is for you!
Its best is to make it when you clean out your fridge and there are 1-2 pieces of various vegetables that collect over 2-3 weeks that you can use instead of throwing them out. Almost all vegetables taste delicious is this biryani.

You'll need

1 tbsp of Ginger Garlic paste
1 tsp of Cumin
1 tsp of Garam Masala
2 tbsp of Red Chili Powder vary according to taste
2-3 Green Chilies
250-300 grams of Yogurt
2 large Onions, sliced
2 medium Tomatoes, chopped
200-250 grams of Peas
200-250 grams of Green Beans
2 medium Potatoes, cut in medium cubes
2 Carrots, sliced
1/2 bunch of Cauliflower florets

(For Rice):
900g to 1 kg of Rice
4-5 Cloves
5-6 Black Peppercorns
1 stick Cinnamon
3-4 Cardamom
1 tbsp of Salt

3 Eggs (boiled and sliced)
few leaves of Mint
1 Onion sliced

Boil Rice with cloves, black peppercorn,cinnamon, black cardamom and cardamom till 3/4 of the way done. Drain and sprinkle with cold water to stop the cooking.

Mix Garam masala, Cumin and Ginger Garlic paste with Yogurt. Keep aside.

Fry Onion till light golden brown, add cubed Potatoes and a little water. Leave to cook for about 10-15 minutes or till the potatoes are almost done.

Add Red chili powder, salt and the yogurt mixture.

and Tomatoes and Green Chilies. Leave to cook for about 5 minutes.

Add all the Vegetables. Cook uncovered for about 5-7 minutes.

When almost done, add coriander leaves and juice of 1 lemon

Mix Thoroughly.

Layer with Rice, place boiled egg in between the layers.

Sprinkle cumin, few mint leaves and fried Onion on top. Cover and put on very low flame for about 20-25 minutes.

Take out and Serve hot with mint yogurt and salad !


Wednesday, 24 December 2014

Beef Nihari

Hi everyone.
Its been a long time since I've posted something here, its has been a busy month.
I'll share the recipe or Nihari today, I made this a while back, clicked pictures but never got around to posting it. The recipes are piling up !
I'll post a lot more soon, InshAllah.

So about this recipe. As you can see, there's no layer of oil floating on top of the nihari, As many of you know, when we go out to eat it, we want the brain, marrow and floating oil on top, not a very healthy option. 
I here tried to make it just a little healthy by adding as little oil as possible without compromising on the flavor. Less oil and believe me, just as good.

Or if you do like a little oil on top, when you are ready it dish it out, leave it covered on very low heat for about 5-7 minutes. Voila, the 'little' amount of oil will rise to the top!

For This Recipe, You'll Need:
(For Masala):
1 tbsp of Fennel Seeds (Saunf)
1 tbsp of Coriander Seeds
2 small sticks of Cinnamon
2 Black Cardamom
2 Bay leaves
8-10 Cloves
10-12 Black peppercorns 
2-3 Green Cardamom
1 Star Anise
Salt to taste

(Other Ingredients):
1/2 kg of Beef (You substitute with chicken or mutton)
3 large Onions
1 tbsp of Ginger Garlic paste
1 tbsp Red Chili powder
1 tsp Cumin
1/2 tsp of Turmeric Powder
1 tsp of Coriander Powder
5-6 tbsp of Wheat Flour OR 1 and 1/2 Leftover Chapati

Coriander leaves 
Lemon wedges

Blend together the ingredients for the masala in a dry mill to make a powder.

Heat 1/4 cup of oil, throw in thinly sliced Onions.

Fry till golden brown, take out and drain on kitchen paper.

In the leftover oil, add Ginger Garlic paste, when fragrant, add the meat..

Red Chili powder, coriander powder, turmeric powder, Cumin and the Masala that we've made (reserve a tsp to add later)
Mix it around and cook for 5 minutes. When the meat changes color, 2-3 cups of water so that the meat is submerged (add more if needed) and let it cook on low flame for about 3-4 hours.

Dry roast 4-5 tbsp of wheat flour till fragrant. Mix it in a little water to make a paste.


You can use leftover chapati (i had tandoor roti) soak it in water for an hour, than blend to make a paste (i prefer this method, as it doesn't leave raw flour taste in the nihari. (and a great way to use leftover chapatis ;)

Add the fried onions (reserve a little for garnish) and flour paste to the nihari till thickened. Let it cook on low flame for 1 more hour.

Dish out, garnish with fried onions, chaat masala, coriander and lemon.