Indian on Arshad Siddiqui

Biryani – Lucknow or Hyderabad?

Wed, 04 Jun 2014 00:00:00 +0100

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

Fri, 22 Apr 2016 17:07:00 +0100

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 #

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

Sat, 25 Apr 2020 15:41:00 +0100

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 #

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

Baking #

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

Enjoy warm naan with rich Nihari or your favourite curry!

Yakhni Biryani

Wed, 04 Jun 2014 00:00:00 +0100

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” #

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

Preparing the “Biryani” #

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

Home | Rice

Galawati Kebab

Mon, 10 Oct 2016 02:00:00 +0100

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 #

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

Nihari

Sat, 10 Sep 2016 02:30:00 +0100

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

Sat, 18 Jun 2016 17:52:00 +0100

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 #

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

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

Tandoori Raan

Thu, 27 Mar 2014 00:00:00 +0100

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

Tue, 25 Dec 2007 13:31:55 +0000

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

Fri, 22 Apr 2016 16:36:00 +0100

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 #

Using your hands, rub the cardamom powder into the sugar until fragrant.
Add the ghee and mix until the mixture is light and creamy. Stir in the vanilla essence.
Sift the maida (flour) and add it to the mixture.
Using your hands, knead everything together into a slightly crumbly dough.
Shape the dough into small balls.
Flatten each ball slightly and press a sliver of almond or chironji into the centre (optional).
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!

Paneer Butter Masala

Sat, 26 Feb 2011 00:00:00 +0100

Paneer Butter Masala #

Loved this paneer recipe…

I have a more recent PBM version here.

Ingredients #

Paneer – 1 block, approx. 2 cups of cubes
Tomato paste – 1 tbsp (or 1 tomato, puréed)
Tomato sauce/ketchup – almost 1 tbsp
Cream – 1 cup
Onion (chopped finely) – 1 medium-sized
Ginger-garlic paste – 1 tbsp
Coriander powder (dhania powder) – 1 tbsp
Garam masala – 1 tsp
Red chilli powder – 1 tsp
Salt – to taste
Dried fenugreek leaves (kasuri methi) – 1 generous pinch
Coriander leaves – 1 bunch
Milk – ½ cup
Oil – 3 tbsp

Recipe #

Heat 2 tbsp oil in a pan and fry the paneer cubes until golden brown. Remove and set aside.
In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
Add the ginger-garlic paste and fry for a minute.
Next, add the coriander powder, garam masala, red chilli powder and some salt. Fry for 30 seconds.
Add the tomato paste/purée, tomato sauce, and kasuri methi. Mix well and pour in the milk.
Lower the heat and cook covered for 5 minutes.
Remove the lid, add the fried paneer and cream. Mix well and simmer for 3–4 minutes.
Garnish with freshly chopped coriander leaves.

Home | Vegetarian

Paneer Butter Masala - II

Fri, 22 Jan 2021 00:00:00 +0000

Paneer Butter Masala #

10 years later, another PBM!

Find the initial version here.

Ingredients #

Paneer – 250 gram pack
Oil – as needed
Salt – to taste

Whole spices:

Cinnamon stick – 1
Bay leaves – 2-3
Cumin seeds – 1 teaspoon

Other ingredients:

Onions – 2-3 large, chopped
Cashew nuts – 10-12
Tomatoes – 2 large
Ginger garlic paste – 2 tablespoons

Spices:

Red chilli powder – 1 teaspoon

Rajasthani Dal Bati

Sun, 06 Jul 2025 12:30:00 +0100

Rajasthani Dal Bati (दाल बाटी) is a traditional dish from Rajasthan, known for its rustic charm and rich, earthy flavours. It consists of Dal (lentil curry) served with Bati (baked wheat flour dumplings), often drenched in ghee.

I first tasted it at a Rajasthani friend’s place and have always requested them for it ever since. There are two common variations of Bati — one with a filling, and one without. I personally prefer the one with a filling.

Rajasthani Daal

Sun, 21 Feb 2010 00:00:00 +0100

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

Split green lentils (moong daal) – 3 fistfuls
Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

Turmeric powder (haldi) – ½ teaspoon
Chilli powder – ½ teaspoon
Coriander powder (dhania) – ¼ teaspoon
Green chillies – 2 (chopped)
Cumin seeds (zeera) – ¼ teaspoon
Mustard seeds (rai) – ¼ teaspoon
Curry leaves – 3
Asafoetida (heeng) – 2 pinches
Garam masala – ¼ teaspoon
Ground cumin (zeera powder) – ½ teaspoon
Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
Salt – ½ teaspoon (or to taste)

Other #

Cooking oil – 1 tablespoon
Water – approximately 1 glass

Method #

Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
Heat a pressure cooker on high flame, add oil.
Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

⚠️ The mustard and cumin seeds should not turn black.

Egg Curry

Mon, 02 Jan 2023 00:00:00 +0100

Ingredients #

Eggs – 8 (boiled)
Potatoes – 4 or 5 small (skin off and halved)
Onions – 2 large or 3 small (chopped)
Tomatoes – 3 medium (chopped)
Green chilli – 1
Ginger garlic paste – 1 tbsp (or 2 frozen cubes)
Salt – to taste
Turmeric powder – to taste
Chilli powder – to taste
Coriander powder – to taste
Cumin powder – to taste

Whole spices:

Kathi Roll

Tue, 23 Feb 2016 15:46:00 +0000

Ingredients #

For the Lamb Marinade #

Lamb - 500 grams (boneless, cut into cubes)
Lime juice - 2 tablespoons
Chilli flakes - 1 teaspoon
Garam masala - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Ground black pepper - 1/4 teaspoon
Salt - 1/2 teaspoon (or to taste)
Oil - 2 tablespoons

Wrap #

Parathas, chapatti or other flatbread - 6
Eggs - 6 large
Coriander - 2 tablespoons (chopped)
Vegetable oil - 2 tablespoons

Salad #

Red onions - 2 (halved and very thinly sliced)
Green chillies - 2 (finely chopped)
White vinegar or lime juice - 3-4 tablespoons
Salt - 1/2 teaspoon (or to taste)
Coriander - 2 tablespoons (chopped)

Recipe #

Rinse the meat in cold water. Add the rest of the marinade ingredients and mix well. Set aside in the fridge for at least an hour or overnight to marinate.

Bharwa Bhindi (Stuffed Okra)

Tue, 13 Sep 2011 16:10:00 +0100

Bharwa Bhindi (Stuffed Okra) #

Stuffed Okra or ‘bharwa bhindi’ as it is more commonly known — a recipe that I have tried, and can vouch for :)

Serves: 4

Ingredients #

Main:

Okra (bhindi) – ½ kg
Mustard seeds – pinch
Oil – 3 tablespoons

For the stuffing mixture:

Gram flour (besan) – 7½ tablespoons
Garlic (crushed) – 4 cloves
Chilli powder – 2 teaspoons
Garam masala – 1½ teaspoons
Cumin powder (zeera) – ½ teaspoon
Coriander powder (dhania) – 1½ teaspoons
Turmeric powder (haldi) – ½ teaspoon
Sesame seeds (til) – 2 teaspoons
Lemon juice – 6 tablespoons
Salt – to taste
Oil – 2 teaspoons

Method #

Wash the okra, dry completely, and slit each one vertically without cutting through fully.
Mix all the stuffing ingredients to form a coarse mixture. Gently stuff each okra with the mixture. Keep the remaining mixture aside.
Heat 3 tablespoons of oil in a wide skillet. Add mustard seeds and wait for them to pop.
Add the stuffed okra carefully, cover with a lid, and cook on a low flame.
Turn them over gently every 5–10 minutes, ensuring they don’t char or burn.
Once they are nearly cooked and begin to crisp, sprinkle in the remaining stuffing mixture.
Cover again and cook for another 10–15 minutes on low heat.

Serving Suggestion #

Serve hot with roti or paratha.