Wednesday, 22 August 2012

AUTHENTIC MUTTON BIRIYANI

This biriyani is the first recipe I learnt from my father-in-law who is a great cook. The combination of roasted potato chips and raita will give you a great feast. It is worth running on the treadmill the next day. I prefer to have this on sundays. Truly scrumptious..........


INGREDIENTS:
  • Mutton- 1 cup
  • Basmati rice- 1 cup
  • Water- 1 and a half cups
  • Ginger- garlic paste- 1 Tbspn
  • Mint and Coriander leaves- 1 handfull
  • Onion- 1 medium sized
  • Tomatoes- 2 medium sized
  • Bay leaves- 2
  • Cinnamon stick-1
  • Cloves and cardamom powder/ whole- 1 Tspn
  • Turmeric powder- 1 Tspn
  • Chilli powder- 1 Tspn  (optional)
  • Butter- 25 gms
  • Curd/ yogurt- 1 cup
  • Oil- 1 Tbspn
  • Salt to taste
METHOD:
1. Pressure cook mutton with little salt and water until soft and keep it aside.

2.  Heat the cooking vessel and add the butter and the oil.

3. Add the Ginger-garlic paste followed by the spices(bay leaves, cinnamon stick, cloves and cardamom ).

4. Now add the onion and wait until they are golden brown and then add the tomatoes.

5. Remember to cook in low fire and then add the curd.

6. Now add turmeric, chilli powder and the salt.

7. Add the water and allow it to boil.

8. When the water is boiling add the washed rice. Gently mix the spices with the rice to blend with a cooking spoon.

9. Close the vessel with a tight lid and allow it to cook for 20 minutes under low fire.

10. Serve the briyani with salad of your choice.
Raita:
Thick curd- 1 cup
Medium sized onion- 1(chopped)
Medium sized Tomato-1(chopped)
Small Cucumber- 1(chopped)
Salt to taste
Mix all the ingredients uniformly and serve with biriyani.
Roasted potatoes:
Boiled potatoes- 200 gms
Chilly powder- 1 tspn
Turmeric powder- 1 tspn
Lemon juice- 1 tspn
Oil- 1 tbspn
Sal to taste

Slice the boiled potatoes to fine slices and spread on the spices carefully on to them. Spread the oil on to the baking tray and place the potato slices at 180 degrees in the oven for 15 minutes until golden brown.

Saturday, 18 August 2012

SWAHILI KUKU( CHICKEN)


Kenyans love chicken. After living in Kenya for a while I have fallen in love for this particular dish because of the very basic ingredients being used in this dish and yet tastes very good.This is my husband's favorite dish too. This chicken is well served with chapati, rice or Ugali(maize meal) in Kenya. It is very easy to prepare but involves very slow cooking.

INGREDIENTS:

Chicken- 1 kilo

Onion- 250 gms(finely chopped)

Tomatoes- 250 gms(finely chopped)

Ginger-Garlic paste- 2 tbspn

Turmeric powder- 1 tbspn

Garam masala (or) Pilau masala- 1 tbspn

Chilly powder- 1 tbspn (if you prefer)

Oil- 100 ml

Home made cream/ cooking cream- 2 tbspn (to thicken the gravy)

Salt to taste

Dhania/ cilantro/ coriander leaves to garnish

METHOD:
1. Heat the frying pan and pour the oil.

2. When the oil is hot add ginger- garlic paste and keep stirring for a while.

3. Now add the chopped onions  and allow it to be brown.

4. Add the tomatoes, salt and reduce the fire and close it with a lid for the tomatoes to soften.

5. At this stage,  add the chicken and the spices and stir it well for the spices to blend well with the chicken.

6. Do not add water and allow the chicken to get cooked very slowly in low fire with the lid closed on the pan.( Water from the tomatoes and the chicken is well enough for the chicken to get cooked )

7. After 15 minutes add the cream, remove the lid and allow the chicken to leave all the oil.

8. Garnish with dhania leaves.

9. Serve with chapati or rice.