Biryani – Lucknow or Hyderabad?

June 4, 2014

Wednesday, 4 June 2014
Biryani - Lucknow or Hyderabad?

I love biryani, it’s the best meal.

Among various Biryani the Lucknow and Hyderabad style are dominant with a friendly rivalry.

There are nearly 30 different types of Biryani served in India, Pakistan, and Sri Lanka today. Out of all most hyped Biryani, there are two competing Biryani in India: Lucknow, and Hyderabad.

The hype is orchestrated to promote various restaurants. Lucknow is a grand old city once ruled by Nawabs and capital of Uttar Pradesh; while, Hyderabad is a grand old city once ruled by Nizams and joint capital of Telangana and Andhra Pradesh. This has become a friendly food fight between North and South over Biryani. After all, all the tastes are acquired. North Indians like Lucknow Biryani, and South Indians like Hyderabad Biryani. The hype has created a natural curiosity over the differences.

Naan - I

April 22, 2016

Soft, fluffy and delicious — perfect alongside curries or grilled dishes. This version is baked rather than made in a tandoor, making it great for home kitchens.

Ingredients #

(Makes 8 small naan breads)

• Plain white flour – 375g / 13oz
• Baking powder – ¾ teaspoon
• Salt – 1½ teaspoons
• Full-fat milk – 200ml / 7fl oz
• Sugar – 15g / ½oz
• Free-range egg – 1 (you will only need half the beaten egg)
• Vegetable oil – 2 tablespoons

Recipe #

1. Mix the flour, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk together the milk, sugar, and half the beaten egg.
3. Add the wet mixture to the flour mixture and knead lightly until it forms a soft dough. Avoid overworking.
4. Cover the bowl with a damp cloth and leave to rest for 15 minutes.
5. Pour the oil over the rested dough and turn to coat evenly.
6. Divide the dough into 8 equal pieces.
7. Roll each piece on a lightly oiled surface into a 9cm / 3½in circle. Optionally stretch into teardrop shapes or roll to 10cm / 4in circles.
8. Preheat a baking tray in the oven.
9. Place the naan on the hot tray and bake for 4–5 minutes, turning as needed, until golden and slightly puffed.

Serve warm with curry, chutneys or grilled kebabs.

Naan - II

April 25, 2020

A more recent version of my Naan Bread recipe.

Ingredients #

• Water (lukewarm) – 3/4 cup
• Yeast (instant) – 1 tsp
• Salt – 1 tsp
• Sugar – 1 tsp
• Plain flour – 3 cups
• Baking soda – pinch
• Yoghurt – 2 and 1/2 tbsp
• Oil – 2 tbsp

Makes about 6 naans

Recipe #

Dough preparation #

1. Mix salt, sugar, and yeast into lukewarm water.
2. Leave the mixture in a warm place for 5-15 minutes to activate the yeast (timing depends on room temperature).
3. Combine baking soda with the plain flour and mix well.
4. Add oil and yoghurt to the flour mixture.
5. Add the yeast water gradually and mix to form a soft dough — don’t overwork it.
6. Place the dough in a large bowl and cover with cling film.
7. Let it rise for 30 minutes to 2 hours depending on the temperature.

Baking #

1. Preheat your oven to 220°C (or equivalent) and leave the baking tray inside for 20 minutes to heat.
2. Divide the dough into 6 equal balls.
3. Roll each ball out into a round or teardrop shape.
4. Optionally, sprinkle sesame seeds on top and gently press them in.
5. Place the naans on the hot baking tray and bake for 3-5 minutes, turning halfway through, until puffed and golden.
6. Remove from the oven and brush hot naans with butter immediately.

Enjoy warm naan with rich Nihari or your favourite curry!

Yakhni Biryani

June 4, 2014

Wednesday, 4 June 2014
Yakhni Biryani

“Yakhni” means broth or stock. The meat is cooked with whole spices and the broth is used to cook the biryani.

Ingredients #

For the mutton: #

• 1 kg mutton, cut into pieces
• 2 Tbsp coriander seeds
• 1 onion, roughly chopped
• 12 cloves of garlic
• 2 bay leaves
• 4–5 green cardamoms
• 2 cinnamon sticks
• 6–7 cloves
• Salt, to taste
• Water

For the pulao: #

• 3–4 Tbsp oil
• 2 bay leaves
• 6–7 cloves
• 4–5 cinnamon sticks
• 4–5 green cardamoms
• 7–8 onions, thinly sliced lengthwise
• 4 heaped Tbsp ground garlic
• 1 grated nutmeg
• 1 tsp cinnamon powder
• 2 cups of basmati rice
• 4 cups of mutton stock
• Salt, to taste

Recipe #

Preparing the “Yakhni” #

1. Add enough water to a pan.
2. Tie up the onion and all the spices into a small muslin cloth (potli), and drop it in the pan.
3. Add meat.
4. Add salt.
5. Cook until the meat gets tender.
6. Discard the whole spices from the potli.

Preparing the “Biryani” #

1. Heat the oil in a heavy-bottomed vessel.
2. Add the whole spices to it.
3. Once they start spluttering, add onions.
4. Fry till they turn golden brown in colour.
5. Add garlic paste and stir for some time.
6. Add nutmeg and cinnamon powder and mix well.
7. Mix in the cooked mutton and the rice.
8. Sprinkle salt over it and continue to stir.
9. Add the mutton stock and mix well.
10. Cover it with a heavy lid to prevent the steam from escaping.
11. Cook on low heat for about 15–20 minutes.
12. Serve hot with raita or chutney.

Home | Rice

Galawati Kebab

October 10, 2016

Galawati Kebab #

Melt-in-your-mouth kebabs from the Awadhi table! Try this aromatic and flavoursome Galawati Kebab recipe (also called Galouti Kebab), originally created for Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth but not his passion for meat.

Traditionally made using finely minced meat, unripe papaya and a mix of exotic spices, Galawati Kebabs are famous for their soft texture and luxurious aroma.

Ingredients #

For the meat mixture: #

• ½ kg finely minced meat (lamb, mutton, veal or beef)
• 3–4 tbsp raw papaya paste
• 1 medium onion (finely chopped)
• 1 tbsp ginger garlic paste
• 2 tbsp Kashmiri red chilli powder
• 2 tbsp roasted chickpea flour (besan)
• 2–3 strands of saffron (soaked in 2 tbsp warm milk)
• 1 tbsp rose water
• 1 tbsp kewra water
• 1 tbsp milk powder
• Salt to taste
• Desi ghee – for frying

For the Galawat Spice Mix: #

• ½ tsp cumin seeds (jeera)
• 1 inch cinnamon stick
• 4 cloves (laung)
• 4 green cardamoms (choti elaichi)
• 2–3 black cardamoms (badi elaichi)
• 4 black peppercorns (kali mirch)
• ¼ tsp mace (javitri)
• Pinch of nutmeg (jaifal)
• 1 tsp poppy seeds (khas khas)
• ½ tsp mustard seeds (rai)
• 2 bay leaves

For Dum (smoking): #

• 1 piece of coal
• 3 cloves
• 2 green cardamoms

Recipe #

1. Marinate the Meat:
   Clean and deseed papaya, make a paste. Mix papaya paste into minced meat and marinate for 2 hours.

Nihari

September 10, 2016

Nihari #

Nihari (Urdu: نهاری‎) is a rich, slow-cooked meat stew made from lamb or beef shanks and often enhanced with bone marrow. Traditionally eaten after Fajr prayers, its name comes from the Arabic word “Nahar” (نهار) meaning “day.”

The dish simmers overnight in large vessels known as shab deg—resulting in intensely deep flavours and melt-in-the-mouth meat. Though chicken versions exist, beef shanks or lamb leg bring out the best texture and taste.

Nimish

June 18, 2016

Nimish #

Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It’s light, airy, and perfect for special occasions.

Ingredients #

• Double cream – 450 grams
• Icing sugar – 50 grams
• Rosewater – 1 tsp
• Saffron strands – a pinch (soaked in 100 ml warm milk for 15 minutes)
• Chopped pistachios – a few (optional)
• Edible silver leaf – optional

Recipe #

1. Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.
2. Sift in the icing sugar.
3. Add rosewater and the cooled saffron-infused milk (including saffron strands).
4. Whisk briefly until the mixture is smooth and slightly frothy.
5. Gently pour into small serving bowls or glasses.
6. Chill overnight.
7. Garnish with chopped pistachios and silver leaf if desired.
8. Serve chilled.

A royal dessert with a cloud-like texture and fragrant notes—Nimish is sure to leave a lasting impression.

Tandoori Raan

March 27, 2014

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.

Sid's Chicken Curry

December 25, 2007

Most of what I see is forgotten.
Most of what I think never makes it out of my head.
Most of what I say disappears into the air not long after I say it.

“Silence is golden”—but sometimes, a few of those thoughts or words might be worth capturing. Like that half-written recipe or a fleeting idea. Maybe it’ll help someone out there. Maybe it’ll help me when I stumble across it again.

Nankhatai

April 22, 2016

Nankhatai #

Nankhatai are traditional Indian shortbread biscuits, fragrant with cardamom and a delicate vanilla flavour. They have a crumbly texture and are topped with slivers of pistachio or almonds.

Ingredients #

• 1½ cups Maida (all-purpose flour)
• ½ cup Caster sugar
• ½ cup Ghee (at room temperature)
• ¼ teaspoon Vanilla essence
• ½ teaspoon Powdered cardamom
• Slivers of pistachio and almonds (for topping)

Recipe #

1. Using your hands, rub the cardamom powder into the sugar until fragrant.
2. Add the ghee and mix until the mixture is light and creamy. Stir in the vanilla essence.
3. Sift the maida (flour) and add it to the mixture.
4. Using your hands, knead everything together into a slightly crumbly dough.
5. Shape the dough into small balls.
6. Flatten each ball slightly and press a sliver of almond or chironji into the centre (optional).
7. Bake in a preheated oven at 170°C for 15–18 minutes until lightly golden.

Enjoy these crumbly, aromatic biscuits with tea or as a sweet snack!