Yakhni Pulao

Alot is happening in my life right now. I'm trying to find a place where I actually belong. I thought Oman was it, but as it dawns on me now, this country is a career suicide. As much as I love Oman (Things to-do when in Oman, coming up on the blog soon), I'm already thinking about moving. Not sure where, not sure when, but it will happen InshAllah (hopefully). *fingers crossed*

Any type of aromatic rice used to be a comfort food for me when I was young. I remember my mother making this (she is one of the best cook in the world!) with shaami kababs and raita. This is totally her recipe and how she makes it. Rough estimate of ingredients, no hard and fast rule and no limitations, that how I cook. Whats the fun in everything thats been set on stone, right?

For this recipe you'll need:

(For the Stock):

500 grams of Beef or Mutton with bone (I used beef)

1 medium Onion

1/2 inch piece of Ginger

5-6 cloves of Garlic

5-6 Cloves

5-6 Black peppercorn

2-3 Black Cardamom

1 Star Anise

2 sticks of Cinnamon

1-2 Bay leaves

1/2 tsp of Cumin

1 tsp of coarsely crushed Coriander Seeds

Some dried chilies (optional)

Other Ingredients:

1.5-2 cups (regular measuring cup) or approx 350-400 grams of Basmati Rice

1 Medium Onion, sliced

250 grams of Yogurt

1 tsp of Ginger Garlic paste

1/2 tsp Cumin

1/2 tsp of Garam Masala Powder

Salt to taste

1/2 tsp of Ground Black pepper

4-5 Green Chilies, roughly chopped

Fried Onion (optional)

Start by adding Onion, Garlic, Ginger, Cinnamon, Peppercorns, Black Cardamom, Green Cardamom, Cloves, Cumin, Coriander seeds, Bay leaves and some dried Chilies in a deep pot.

Add beef/mutton

Add water so that the meat is fully covered.

Cook on low till the meat is cooked through, about 1.5-2 hours.

Take out the meat and strain and reserve the stock to use later.

Whip yogurt with Cumin, Ginger Garlic paste and Garam Masala powder. Keep aside.

Brown onion in 4-5 tbsp of oil than add cloves, peppercorn, cinnamon and cardamom.

Add beef/mutton..

yogurt mix, salt, ground black pepper and roughly crushed green chilies

Cook till all the water from the yogurt evaporates and oil is released. 

Add reserved stock (double the amount of rice used, I used 1.5 cups of rice, so 3 cups of stock). If you have less stock, just add water to compensate. Bring to the boil.

Add Rice and cook covered on medium flame till the water is almost dried. Than cook on low with a flat 'tawa' underneath the pateeli for 20 minutes.

Uncover and marvel at the aroma that would hit you in the face.

Sprinkle with fried onion and coriander.

I had this yummy pulao with Potato cutlets (recipe here), salad and raita.

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.

OR

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. 

Serve!

Shepherd's Pie

I've never make Shepherd's pie before, this is the first time. But i'm so happy that i did try this, as its incredible. Combining two of my most favorite things together, saucy mince and mashed potatoes.

And the best part? Its really quick and easy to make.

This recipe serves 2, you can double or triple the recipe as per your requirement.

Serves : 2

Cooking Time: 40-50 mins

You'll Need:

(For Mince):

300 grams of Mince meat (Beef/Mutton/Chicken. I used chicken)

1 small Onion (chopped)

1 small Carrot (chopped)

1 stick of Cinnamon

1/2 tsp of Red Chili Flakes

1/4 tsp of Cumin

Salt to taste

2 tbsp of Tomato Paste

1 small Tomato (chopped)

1/4 cup of Peas

(For Mashed Potatoes)

1 large Potato

3-4 tbsp Cream (can be skipped)

5-6 tbsp of Mink

Salt to taste

a pinch of Black Pepper

a pinch or Oregano (or any other herb)

Other Ingredients:

Garlic Butter (just mix mashed garlic with softened butter)

Green Onions

Mozzarella cheese

Heat oil, add chopped onion and carrots. Cook till the onions are translucent and the carrots are soft. Add mince tomato paste, chopped tomato, red chili flakes, salt, cumin, cinnamon and a little bit of water. Let it simmer for about 10 minutes (increase cooking time if you are using beef or mutton mince)

Throw in the peas, and leave for 5 minutes.

While that is cooking, make Mashed potatoes

Dice potatoes in 1/2 inch cubes and boil till fork tender.

Drain and mash. Put them on the stove, add black pepper, salt, cream, milk and oregano (any herb will do)

Mix on low flame till creamy and fluffy.

Grease any baking pan. I used ramekins, as I was making only 2 small portions (and because they are super cute) Any baking pan would do.

Add the mince mixture in the bottom.

Top it with mashed potatoes.

Now you can add anything on top you want.

I added only Garlic Butter on top of one. And Garlic butter and Mozzarella cheese on the other. 

Bake in a preheated oven at 180 for 20 minutes.

Sprinkle green onions of top and serve !

How incredible does that look ?

Kofta Curry {Meatball Curry}

I'm a huge fan of delicious aromatic curries and this one definitely falls under that category.

It is my mother's recipe. She's been teaching me a lot of desi everyday recipes.

This one is so easy, specially when you pre-make the meatballs.

For this recipe..

You'll need:

(For Kofta/Meatballs)

1 kg of Beef (you can use any meat you like)

1 tbsp Ginger Garlic paste

7-10 Green chilies

Salt to taste

1 tsp Red chili powder

1/4 tsp Coriander powder

1/4 tsp of Turmeric

1 tsp of white poppy seed (washed and soaked in warm water)

(For The Curry)

2 large Onions sliced

2 medium Tomatoes

7-10 Green chilies 

1 tbsp of Ginger Garlic paste

Salt to taste

2 tsp of Red chili powder (adjust accordingly)

1/2 tsp of Coriander powder

1/4 tsp of Turmeric

1/2 tsp Clove

1/2 tsp of Black pepper seed

1 stick of Cinnamon 

2-3 Black cardamom

Pass the meat and white poppy seed through a meat grinder.

Add all the spices, Mix and blend it. It should really come together and look sort of like dough.

Make meatballs by tightly squeezing the meat. If you do this lightly, the meatballs will break once they are in the curry.

Put in freezer for an hour.

Shallow fry on medium heat till golden.

At this stage you can freeze the meatballs. First freeze them in trays till they are frozen solid, than store them in a box or polythene.

If you are making the curry right than, proceed accordingly.

Heat 1/2 cup of oil in a pot, Add Onion.

Fry till lightly golden brown. Take out.

Add tomatoes, chilies and fried onion to a blender. Pulse to make a paste.

In the same pot add Ginger garlic paste. When golden and fragrant add the tomato, onion and chili paste...

...the spices as well.

Cook till the oil separates.

Add the cooked meats balls, cook for a minute or two.

Add 2 1/2 to 3 mugs of water. (or to the amount you want the curry)

Cook till the hurry is at the consistency you like.

Add a tsp of Garam Masala powder and fresh coriander just before taking out in a dish.

Enjoy!