Nihari & Biriyani

8/12/2019 Nihari & Biriyani

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NIHARI Ingedients:

1 kilogram of Beef (with bones)

3 medium Onions (thinly sliced)

2 tbsp. of All-Purpose Flour (Maida)

1 small piece of Dry Ginger (Sounth)

2 Small White Cardamoms (Choti Safaid Ilaichi)

2 Bay Leaves (Tezz Pattay)

1 Cinnamon Stick (Dal Cheeni)

2 tsp. of Garam Masala Powder

2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)

2 pinches of Nutmeg

½ tsp. Turmeric Powder (Pisi Haldi)

Salt (to taste)

1 small piece of Black Salt (Kaala Namak) 1 tbsp. Garlic Paste (Pisa Lehsan)

1 tbsp. Ginger Paste (Pisi Adrak)

½ cup Plain Yogurt

½ cup Clarified Butter (Ghee) or Cooking Oil

Garnishing:

1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)

3 Green Chillies (Hari Mirch) (chopped)

1 (2" piece) of Ginger Root (Adrak) (cut in strips)

A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)Directions:

1. In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stovedown to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel toabsorb any excess oil. Crush the onions.

2. Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.

3. Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook onlow heat covered for 2 to 3 hrs.

4. Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.

5. Garnish with coriander leaves, fried onions, green chillies and ginger strips.

http://www.angelfire.com/country/fauziaspakistan/garammasala.html



http://www.angelfire.com/country/fauziaspakistan/homemadeyogurt.html















Ingredients 1/2 Kg. beef -ask for Nihari meat (shank) 1½ tsp. salt ½ tsp red chili (Lal Mirch) powder ½ tsp. Kashmiri chili (Lal Mirch) powder ¼ tsp. turmeric (Haldi) powder 1 tbs. coriander (Dhaniya) powder 1½ cup oil 3 tbs. white flour (maida) 1 tsp ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste

For garnishing 1 to 1 ½ inch ginger (Adrak) (Julian) 2 tbs. chopped coriander (Dhaniya) leaves 3 to 4 chopped green chilies 2 Lemon (sliced)

Special Nihari spices 2 tbs. Fennel (Saunf) ½ tsp black pepper (Kali Mirch) ½ tsp. cumin seeds (Zeera) 2 green cardamom (Chhoti Ilaichi) seeds 10 cloves (Laung) 2 black cardamom (Bari Ilaichi) 1 stick of cinnamon (Dalchini) 1 bay leaves (Tezpatta) ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)

2 tbs. coriander (Dhaniya) seeds

1 stick (Piplee) 1 aniseed flower (Badian) Instructions Put ½ cup oil in a pot. Add meat and fry it a little. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add alittle water and mix well. Dissolve maida in 1 cup of water and add this to the meat and bring to boil. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat. Add 5-6 glasses of water, cover and leave to tenderize on very low flame. When meat has softened, remove the bundle of spices and cook the curry to desired consistency. Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari. Also garnish with fresh Ginger (Adrak) and green chilies. Serving: 3 to 4 persons.











KOH-E-AWADH

Heat Ghee, add 250g sliced Onion fry golden brown Add 1 kg meat + 3 bay leaves + 10 cardamom + 10 cloves + 2 cinnamonAdd 50 g ginger + 50 g garlic paste Add red chilli and salt Fry the mix Add 250 g yoghurt + raw onions and fry Add water and roasted and powdered cumin + cinnamon + mace + black cardamom

Finish with kewra

Khaibari Jerbiriyani Mutton 1-1/2 kG. Choose a mix of cuts from the ribs, necks, & shoulders. A point to note regarding cuts is that the meatof the most exercised parts of the body is tasty. Therefore, the legs, necks, & the tails yield the best cuts.Rice 800 gmsGhee 2 cups

Natural Yogurt 250 gmsGinger 75 gmsBlack pepper 2 tablespoonsCoriander 3 tablespoonsCumin seeds 1-1/2 spoons.

Dried onion seeds (Kalonji) 10 gms.Bay leaves four leaves.Cloves 5 nos.Cinnamon 3 sticksCardamoms 5 nos.Saffron a few strands dissolved in warm milk.Salt & red chilies to taste.

Marinate the meat with Ginger paste, chilly & salt for 2 hours. The idea of adding the salt at this stage is to let the meatyield all the water in the tissues. Do not use metallic container not even stainless steel. I often use a plastic seal able

pouch & turn it several times to expose all the surfaces to the marinade. It’s a good idea to keep the marinating meat inthe refrigerator.Make a paste of Cardamom, Coriander; mix the paste with half portion of the Yogurt. Coat the meat with this mix &

keep.In a pot with tight fitting cover, place the bay leaves & sprinkle the Cumin seeds, onion seeds, Cinnamon & blackPeppers on these. Place the marinated meat on this bed. Throw in the Cloves evenly on the meat. Pour the Ghee on this& then the rice mixed with the balance Yogurt.Cover the pot tightly & put on a very low flame. Let it cook slowly & try to hear the sound coming from the pot. Oncethe rice is cooked in the water released by the Yogurt & the meat you will hear the sound of frying & that is the time toturn off the heat & let it cook by it-self.Use a stone mortar to grind the Saffron strands in the warm milk & pour it on the Biriyani & keep it covered for a while

before serving.

Galawati Kabab There are several variations to the galawati kabab.Here is the one I learnt in my Lucknow home from my mother and "barey mian" the khansama

I kg mince (Qeema)2 Tablespoons ginger/garlic paste2 medium onions ground to a paste2 fried medium onions2 tablespoons papaya paste (with the green)I tablespoon (or to taste) chilli powder2 teaspoon salt1/2 cup yogurt

Mix all the above and leave at room temperature for an hour or two.

Meawhile lightly roast the following individually:

4 tablespoons besan(chickpea flour)2 tablesp dhania (coriander) powder



2 Tablespoon white zeera powderI Tabsp khaskhas (poppyseed), roast and grindI tablsp garam masala powder1 teaspoon jaiphal /javitri powder (nutmeg and mace)8-10 almonds, grind1 Tablespoon grated coconut

Mix the above ingredients into the mince mixture and knead with hands. Marinate for another hour.

The " Dhungar" process:Meanwhile put 2 pieces of coal to burn on the flame until burning red.

Now put the qeema mixture into a pan which has a tight lid. Make a well in the centre and put a tez patta and onion peel(vey dry) and 4 cloves in the well. Take 1/4 cup oil and heat in a pan on the burner. Carefully lift the coals and putin the pan, over the tezpatta etc. Pour the hot oil over the coal and cover tightly with the lid to keep the smokke andflavours in.

After half an hour, uncover the qeema, remove the coal and tezpatta etc. Knead the mixture. Form into kababs (round patties).

Shallow fry until brown on both sides. Serve with onion rings, green chutney and paratha or sheermaal.I know the recipe looks long and redious, but its worth the effort. I use the food processor to do the grinding, step bystep. The dry grinder is handy for the dry roasted ingredients.

The same ingredients and method makes good "Dum ka Qeema".Instead of making the qeema into patties, you put the lot in a greased oven proof dish and rub with oil and bake forabout half an hour or so, depending on your oven.

Paya (Trotter) soup for the chilly evenings. 6-8 Trotters (washed in hot water)1 teaspoon Coriander powder1 pod Garlic (grounded)

8-10 Black peppers2 cups Yoghurt (whipped)6-8 Cloves1 cup Oil1 tablespoon Cumin powder1 medium Onion (chopped)1 stick Cinnamon1 teaspoon Salt4 black Cardamoms1 teaspoon Red chilli powder

Heat the oil and add onions to it. When the onions turn golden brown, add Trotters and stir it for two to three minutes.Add all the rest of the ingredients except yogurt and add a glass of water to it. Turn the heat low and let the paya cook

till tender (1-2 hours). When all the water has dried up, add yogurt and stir for 4-5 minutes. When the liquid starts to become sticky, add 3-4 glasses of water and boil it. When the water starts boiling, turn the heat low and let it simmer for30-40 minutes. Serve with freshly made crispy Nan.

Hyderabadi qualia Mutton 750 gmsPinapple 250 gms sliced and cut in to bite sized piecesCurd 100 gmsKhoya 100 gmsPotato 450 gms peeled and halvedPoppy seed paste 30 gmsCorriander paste 30 gmsAlmond paste 30 gmsOnion paste 200 gmsGinger pasteSaffron few strands soaked in a tbs of warm milk



Red chilly paste 10 gmsCloves 6Green Cardamoms 6Bay leaves 6Ghee for cooking about 200 gmsSalt to taste

Grind the Cloves & Cardamoms using a little water and keep aside.Heat the ghee in a Degchi.. Sauté the potatoes and keep aside. Add the coriander, onion, ginger, bay leaves & chilly

paste to the ghee and stir vigorously. Don’t let the ingredients stick to the bottom. Now beat the curd and add. Keep on

stirring and when the mixture begins to change colour and appear golden add the meat. Keep on stirring until all thewater released by the meat dries up. Add some boiling water, cover, and cook till meat is tender. Add the sautéed

potatoes & pineapple pieces. Mix well and add the cardamom & clove paste, almond paste, poppy, saffron and thekhoya. Stir & cook for a few minutes and take the degchi off the stove and keep it tightly covered till serving.

Qualia

Ingredients:Mutton 750gmsGhee 200gmsEggs 5

Dried apricot 6Kishmish 30gmsAlmonds 30gmsPista 30gmsOnion 300gms made in to coarse pasteCinnamon 3 sticksGreen cardamom 6Cloves 8Black pepper corns 1/2tspSaffron few strands dissolved in warm milkGinger paste 15gmsRed chily paste 1tsp. Depends on the strength and your liking.Coriander paste 15gms

Salt to taste.

Methode:Grind the nuts with dried apricots and Kishmish.Heat Ghee and add the onion paste. Then add the meat. Fry for a while. Add the Ginger paste, sauté for a while and addthe Coriander paste and red chily paste. Add salt and a little hot water. Cook till the meat is almost done and the gravydries.Remove about 200gms of cooked meat pieces and keep.Add half of the nut paste, cinnamon, cardamom and a little more of hot water cook. till the meat is tender and the gravyis thickish. Add saffron just before taking it off the heat. Cover and let it stand.

Now mix the rest of the nut paste and spices with the 200gms meat pieces. Take out the white from the eggs.Place the meat mix on a baking tray. The size of the tray should be just enough to have the meat pieces in one layer.

Pour the egg whites over the meat and bake it in a moderately hot oven till the egg whites solidify.

Pour the Qualia in a serving dish and place the baked meat cake in the centre.

Qualia

Mutton 750 gmsGhee 200 gmsCinnamon 2 one inch piecesCardamom 5Cloves 6Saffron few strandsGinger paste 15 gmsGrated onions 100 gmsTurnips 200 gms sliced thinCarrots grated 200 gmsMoong Dahl 30 gms



Coriander 30 gmsSalt & red chilly to taste.

Heat half of the ghee sauté the grated onions & then add the meat. Continue to fry for about 15 minutes stirringcontinuously. Then add chilly, ginger, coriander paste, salt, grated carrots & the turnips. Add some boiling water &cook till meat is tender. Separate the pieces of meat. Run a hand grinder to the gravy & blend it.

Now heat the remaining Ghee in a frying pan. Add the cloves and then the rest of the flavouring condiments. Pour in thegravy and stir well. Pour it on the cooked meat & serve.

Ingredients for Chicken or Mutton Biryani for 40 persons Rice Dehradun 5 kgsPotatoes 5 kgsMutton or Chicken 10kgsPostman oil 1.5 kgs - only for chicken biryani, no oil for mutton biryaniGhee 1.5 kgs - only for mutton biryani, no ghee for chicken biryaniOnion 1 kgGinger 500 gmsGarlic 250 gmsDalchini - cinnamon 25 gmsSmall size elaichi - cardamom 50 gms

Cloves 25 gmsJavetri - – mace 25 gmsWhite pepper 25 gmsJaifal - nutmeg 2 pcsKewra water 2 bottlesZafran - kesar 2 gmsMilk 1 1/2 litresWater 28 cupsMawa 250 gmsAloo bokhara plums 50Salt 30 tsp or 150 gmsWheat flour aata 500 gmsDahi, plain or sour 500 gms

Almonds 200 gmsCashews 200 gmsMitha ittar Half bottle

Ingredients for Chicken or Mutton Biryani for 15 persons Rice Dehradun 2 kgsMutton or Chicken 4 kgsPotatoes 1.5 kgsPostman oil 0.75 kilo - only for chicken biryani, no oil for mutton biryaniGhee 3/4 kilo - only for mutton biryani, no ghee for chicken biryaniOnion 300 gmsGinger 140 gmsGarlic 140 gmsDalchini - cinnamon 10 gmsSmall size elaichi - cardamom 20 gmsCloves 10 gmsJavetri - mace 10 gmsWhite pepper 10 gmsJaifal - nutmeg 1 pcKewra water 1 bottle 20 mlZafran kesar 1 gmMilk 1 litreWater 16 cupsMawa 100 gmsAloo bokhara plums 20Salt 15 tsp or 75 gmsWheat flour aata Half kiloDahi, plain or sour 250 gmsAlmonds 100 gms





Basmati rice ½ kg. Onions 50 gms Ginger 25 gms Garlic 25 gms Chilli powder 1 tsp Curd 125 gms Balai 50 gms Green cardamoms 5 nos Cloves 5 nos Mace 2 blades Almonds 50 gms Cinnamon 10gms SaltSaffron 1 tbsp Mitha ittr 2-3 drops Ghee 200 gms

Method

1. Make ginger garlic paste. Grind the cardamoms, cloves, mace and cinnamon and keep aside. Wash and soakrice for 1 hour. In a deep vessel fry the onions till golden brown and keep aside. Remove half the ghee from

vessel and keep it aside. In the remaining ghee add the almonds, mutton pieces, ginger garlic paste, chilli powder, salt , ground masala, curd and sauté till mutton turn still golden brown colour. Add 4cups of water andcook on slow flame and brown till dry and slightly crisp on both sides by turning it. Remove and keep it aside.

2. To the mutton stock add balai strained through muslin cloth. Keep aside. Heat the remaining ghee, add drainedrice and sauté on low flame for 7-8 min till rice grains are no longer lumpy.

3. Line a degchi with alternate layers of mutton and rice. Disslove saffron in 1 tbsp of kewra water and sprinkleon rice along with mitha ittr. Pour mutton stock on it, seal the lid with atta dough and put on dum for 30 min.Serve with fried onions

Murg do pyaza

INGREDIENTS 1 kg chicken-skinned and cut into 8 pieces

¼ cup ghee 1 tbsp cumin seeds 1 bay leaf4 whole peppercorns 4 cloves ½ tsp fenugreek seeds-roasted and powdered 1 tsp fennel seeds- roasted and powdered 1 tsp ginger paste 1 tsp garlic paste 1 cup grated onions ½ cup yogurt 1 tsp garam masala salt to taste

½ tsp turmeric 1 tbsp coriander powder1 tsp chilli powder2-3 green chillies-slit 2 cups onions-sliced a little thick2 tbsp chopped coriander leaves-to garnish

METHOD Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns,cloves, powdered fenugreekand fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Sauté over high heattill brown. Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle. Cook till fat separates. Addthe garam masala, salt, turmeric, coriander and chilli powder. Keeping the heat high, add the chicken pieces and stir till

they look a little opaque and are coated with the

masala. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cookingover low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.



Serve hot, garnished with chopped coriander leaves.

Gosht Awadhi Biryani

Ingredients: Mutton 1 kgBasmati rice 500 gmsBrown onions 50 gms

Desi ghee 200 gmsCloves 10 gmsCinnamon sticks 10 gmsBayleaf 10 gmsGreen cardamom 10 gmsCream 100 mlBeaten curd 250 gmsSalt to tasteYellow chilli powder 10 gmsMace cardamom powder 15 gmsGinger garlic paste 50 gmsRose water 5 mlKevda water (screwpine) 5 ml

Sweet ittar 2 dropsSlit green chillies 25 gmsMint leaves 50 gmsGinger julienne 50 gmsRoyal cumin seeds 5 gmsLemon juice 25 mlWater ½ ltrWhole wheat flour dough (for lining the lid) 100 gms Method:

Step 1: Cooking of mutton Â· Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle addthe mutton pieces and saute. Add salt to the mutton pieces. Add ginger garlic paste and brown onions and saute againfor a while. Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder and mace â€”

cardamom powder. Add water and cook the biryani mutton.

Step 2: Boiling rice Â· Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.Step 3: Cooking on Dum Â· Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream. Garnishwith mint leaves, ginger juliennes, brown onions and saffron dissolved in water. Line the lid with dough and seal thevessel. Put the vessel on an iron griddle and cook for 15 minutes.

GOSHT KI DUM AWADHI BIRYANI

INGREDIENTS: serves 41/2 kg rice1 kg Lamb/Mutton (Legs, Neck & Chops)50 gms onions25 gms ginger 25 gms garlic1 tsp yellow chilli powder125 gms yoghurt50 gms balai (if not available then get the cream)5 green cardamoms

5 cloves

2 blade mace10 gms cinnamon

50 gms almond pasteSalt, to taste1 tsp vetiver (kewra)

2-3 drops mitha ittr



200 gms clarified butter or ghee1 tsp saffron

Method:

Wash and clean mutton/Lamb (i prefer lamb). Grind all the spices in the spice-mix together. and keep aside Wash and

soak rice for one hour in water. In a deep vessel (Taambe ki Degchi) Fry onion in ghee till golden brown.Remove onion, remove half the ghee and in the remaining add ginger-garlic paste extract, yellow chilli powder, groundmasala, salt, almond paste, yoghurt and mutton.Sauté till mutton turns a golden colour. Add 4 cups of water and cook on a slow fire till mutton is tender. Remove themutton pieces and strain the stock through a fine sieve. Now on a greased griddle place the mutton pieces. cook on aslow flame and brown till dry, and slightly crisp., on both sides by turning once. remove and keep aside. to the muttonstock add balai strained through the sieve, keep aside

Heat the remaining Ghee , add the drained rice and sauté on medium flame for 7-8 mins till the rice grains are no longerlumpy. This is a very important method as it burns the outside starch layer gelatinizing it.

now line a degchi (pot) with half the rice and then place a layer lamb pieces on it and top with a remaining rice Layer.now dissolve the saffron in kewra water and sprinkle on the rice also adding mitha ittr. Pour stock on it. Seal the lidwith atta dough and out on DUM for 30 mins on slow flame.open and serve hot with fried onions.

Yakhni Pulao Ingredients for yakhni (stock):

1 kg goat meat or lamb with bones, cut into 2" (or bite-sized) pieces

Salt

2 tbsps garlic paste

2 tbsps ginger paste

Aniseed (saunf) 3 tbsp.

Coriander seeds 2 tbsps.

Black cumin 1 tsp.

White cumin 2 tbsps.

Cinnamon 2 inch piece.

Cloves 12

10 black peppercorns

Black cardamom 6.

6 dried whole red chillies

Rice1 kg.

Onion two (medium, thinly sliced)

Cooking oil 1/2 cup.

Method: If you are using a pressure cooker, put 6 cups of water in it. If using a deep, heavy-bottomed pan, put 8-9 cups

of water in it.

Cut a piece of muslin cloth into a 6" square and place the cinnamon, black cardamoms, cloves, peppercorns,aniseed, coriander and cumin seeds and red chilli in the centre of this square. Gather up the edges and tietightly with a piece of string to form a bundle. Put this bundle in the pressure cooker/ pan.

Add the ginger, garlic pastes, meat and salt to taste to the pressure cooker/ pan and close. Boil till the meat isalmost cooked.

Remove the muslin bag (you can throw it out now) and separate the meat from the stock and keep aside. Thestock should measure 6 cups. If there is more, boil it down till you get 6 cups. If less add hot water to it to get 6



cups.

In a separate deep pan, heat the cooking oil and add the chopped onions. Fry till light golden.

Now add the meat and fry it for 5 mins. now put stock, rice and mix well. Cook on medium flame till themixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done. The rice isdone when you press a few grains between your index finger and thumb and they feel firm but mashcompletely. Turn off the fire and allow to rest for 5 minutes.

This step is optional - While the rice is resting, fry the sliced onions in cooking oil till caramelised and golden.

Drain and keep on paper towels. Open the pan and stir the rice well, taking care not to break up the pieces of meat.

Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of yourchoice.

AWADHI MURGH QORMA (WHITE CHICKEN QORMA )

1 kg chicken- Curry Cut or boneless

400 gm onions

15 gm garlic

15 gm fresh ginger

5 gm green chillies 200 gm plain yogurt

10 gm poppy seeds

30 gm coconut

20 gm cashew nuts

10 gm blanched almonds (optional)

6 cloves

1 inch cinnamon

6 Green cardamoms

1 tsp red chilly powder

1/3 Brown cardamon powder or 1 whole brown cardamon

150 gm ghee or clarified butter

salt

Method:Join the Chicken. Wash and keep aside. Soak the poppy seeds in 1/2 cup of water for 1 hour. Then drain the water andgrind into a fine paste with coconut and cashew nuts. Grind ginger and garlic to a fine paste along with green chilliesand salt. Apply over chicken. keep for marination for 1 hour. peel and grind onions. heat ghee in a heavy bottomed pan.fry cloves, cinnamon and green cardamoms. Stir for few minutes. Add onion paste and let the moisture dry up. Add redchilli powder and marinated chicken. Cover and cook gently. when dry add coconut paste. Fry until the fat separates butdo not brown much. Add beaten curd and a cup of water. cover and cooked gently until check is done and gravy is thick.

add cardamom powder. Serve garnish with mashed khoya, raisin and fried chopped cashew-nuts along with RoomaliRoti.

Amritsari Choley

A250 grams White Chickpeas (Kabuli Chane)1 Amla ( If you cannot find it then use the tea bag instead)4-6 Pieces Black CardamomsSalt to tasteBlack Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)3-4 Green Chillies - finely chopped2-3 Tomatoes - finely chopped1 piece Ginger - finely chopped2-3 tsp Green Coriander - finely chopped



1 Onion - finely chopped1/2 tsp. Mango powder (aamchur)1 Tbsp. Garam MasalaRed Chillies to taste2 tsp. dry Coriander Powder100 gms Clarified Butter/oil2 pieces Bay Leaves

BFor Dry Spices ( Masala)1/2 tsp. Garam Masala6 pieces Cloves1 piece Cinnamon1 tsp Black Pepper1 tsp. Cumin1 tsp. Coriander seeds2 tsp. dried pomegranate seeds (Anardana )

1. Soak Chickpeas in water overnight.2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chickpeas, tea bag, salt and Black Elaichi andadd lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOTOVERCOOK . If you overcook Chickpeas it will end up like a starchy paste.3. After cooking discard the teabag.4. On a Tava or a fry pan , roast all dry masala and make a rough powder out of that and keep aside.5. In a separate pan heat oil and add bay leaves and then fry the onions till golden brown.6. Add Garam Masala and Tomatoes and fry and then add all the Chole ( keep the water separately ) in the pan and mixwell for 2 minutes.7. Add the dry Masala which you have already roasted on a pan.8. Add Amchur, Black Salt( if using) and ginger. ( We add it late to keep the flavour)9. Add water in which you boiled the Chole earlier.

10. Let it bring to a boil and then let it simmer for 10 minutes.11. Add the 2 tsp dry Coriander Powder.11. If the curry looks too thick then add some water.12. Mash some of the Choley by pressing it with a spatula to give it a thick consitency like thick cream.13. Garnish it with chopped coriander. Green chillies halves, Lime Etc14. Red onions soaked in vinegar are an excellent accompaniment with Chole.

Chana Soak 1kg chick peas overnight. In the morning, boil the chick peas in fresh water for 30 minutes then add 25g

bicarbonate of soda (according to Pran Kohli this speeds up the softening of the chick peas and aids digestion)

Brown 300g chopped onion in oil or ghee. Add 200g yogurt, 200g chopped tomatoes and 1tsp turmeric. Cook on a low

heat for about one hour until the mixture is a deep reddish colour. When the chick peas are ready, drain off the cookingwater and mix with the tomato and onion gravy. Add 20g salt, 20g black pepper, 30g dried pomegranate powder(anardana) and 15g garm masala – Sita Ram Diwan Chand’s mix, which they make themselves, contains black pep per,cinnamon, cloves, nutmeg, mace, coriander, cumin and dry ginger powder). Mix well and add 200g potatoes made asfollows:

For 1 kg cooked potatoes, chop 200g onion and cook in oil with 200g chopped tomatoes and 1tsp turmeric to make agravy then add 10g salt, 10g black pepper, 5g red chilli powder, 25g dried pomegranate powder and 20g garm masala.Cook the gravy until masala is roasted.

Bhatura Mix 1kg plain flour (maida) and 1tsp baking powder with approximately 400g water (enough to make a soft dough).Knead well for 7-10 minutes or until dough is soft and springy. Put in a bowl and leave, covered with damp tea towel

for at least one and a half hours.

For the bhatura stuffing, finely chop 300g of paneer and add 10g salt, 5g cumin seeds, 5g garm masala, 5g black pepper,10g chopped fresh coriander. Press a handful of stuffing into each small ball of dough before rolling out and frying.



Sita Ram Diwan Chand’s Chana Bhatura comes with slices of onion and pickled vegetables (carrot when we visited but

varies according to the season) and both play an important part in creating a perfect combination of flavours.

Pickled Carrot Wash and cut up 1kg of carrot into long chunks and steep for a few days in 2 litres of ‘sour water’ (water containing

25g black mustard seed, 10g salt, 5g turmeric). Wash the carrots, add 10g salt, 5g red chilli and mix well.

Mutton Ishtew

1 kg mutton 1 kg onion sliced 2” gigner finely sliced

20 cloves garlic sliced lengthwise 12 whole dried red chillies ½ tsp cloves 8-10 green cardamoms 250 g yoghurt 250 g ghee 1½ tsp salt

Mix everything and cook on low heat for 2-2½ hrs

Kundan Kalia

1 kg mutton pieces 250 g yoghurt 6 whole green chillies 4 tbsp ghee 10 green cardamom 8 clove 2 bay leaves 300 ml milk 4 tbsp dessicates coconut 2 tsp salt

Whip yoghurt + green chillies → Stir over moderate heat till boil, keep separate Heat ghee + cardamom + clove + bay leaves for 1-2 minutes Add mutton, fry Add milk & coconut Cook on low heat for 1-1½ hrs Strain yoghurt into meat, discard chillies Add water + salt – cook for 15-20 min

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Nihari & Biriyani