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Sunday special

Thursday, October 04, 2018

Gourmands can relish the signature dishes of North Western cuisine curated by Chef Shadab Ahmed for Sunday at Jyran, Sofitel  BKC

Pakhtooni broccoli malai

Ingredients

  • Broccoli florets  500gms
  • Cream cheese 1 cup
  • Fresh cream 100gms
  • Hung curd 100gms
  • White pepper powder 5gms
  • Salt to taste
  • Green chilies 4 – 6 (adjust to taste)
  • Fresh coriander 10gms chopped

Method

  • Blanch the broccoli florets in boiling water and then immerse them in cold water to retain the green colour.
  • For the marinade, mix together hung curd, fresh cream, grated cheese, chopped green chilli, chopped coriander and salt, and whisk well.
  • Apply the marinade to the blanched broccoli and place them on skewers.
  • Cook in a tandoor until golden brown.
  • Serve with green chutney.

Omar Khayyam ka Murgh

Ingredients

To spread over whole chicken

  • Whole chicken 1 kg
  • Chili powder 1½ tbsp
  • Salt 1 tsp
  • Garlic 2 tbsp
  • Lemon juice juice from half lemon

For making Chicken Biryani

  • Chicken 250gm curry cut
  • Oil 150gm
  • Ginger-garlic paste 1 tsp
  • Chili powder ½ tsp
  • Garam masala ½ tsp
  • Saffron 1gm
  • Curd 50gm
  • Mace 5gm
  • Cardamom 5gm
  • Cloves 2gm
  • Onion 20gm
  • Cinnamon stick 2no
  • Rose water 2tsp
  • Mint leaves 5gm
  • Coriander for garnish

To roast and for making paste

  • Almonds 20gm
  • Cashewnut 50gm
  • Cumin seeds 1 tsp

For making Gravy

  • Oil 4 tbsp
  • Whole cardamom 2no
  • Whole cinnamon 2no
  • Bay leaves 2no
  • Onion chopped 1no
  • Ginger-garlic paste 1 tbsp
  • Tomatoes chopped 2no
  • Chili powder 1 tsp
  • Cumin powder ½ tsp
  • Coriander powder ½ tsp
  • Garam masala ½ tsp
  • Yogurt, beaten 1 cup
  • Saffron strands 2 pinches soaked in 1 tbsp water for 5 minutes
  • Coriander chopped 20gm

Method

  • Remove the internal organs from the whole chicken and drizzle 3 tbsp lemon juice over the chicken, rinse it thoroughly under running water.
  • Pat dry with kitchen paper towel.
  • In a small bowl, combine 1 tbsp chili powder and 1 tsp salt along with 2 tbsp water. Spread this all over the whole chicken and keep aside the chicken.
  • Heat a pan over medium heat; add almonds (skin peeled off), poppy seeds and cumin seeds, roast for 3 to 5 minutes till the almonds start to turn golden. Add these to a blender, add ¼ cup water and grind into a smooth paste. Keep aside the paste.

Making the Bhicken Biryani

  • Make biryani masala with ginger, garlic, ghee, curd, onion, and required spices.
  • Add chicken and cook untill done.
  • Boil the rice with cardamom and cloves untill half done.
  • Then add the half-done rice to Biryani masala and cook under pressure (dum) for about 30 min.
  • Let the Chicken Biryani cool down for a few minutes.

Making the gravy

  • Take the pan or handi, place the pan over medium heat, add 4 tbsp oil. Add whole cardamom, cinnamon and bay leaves, saute for a few seconds.
  • Add the chopped onions (onions should be chopped small), season with salt and saute till translucent.
  • Add ginger-garlic paste and saute for a few minutes.
  • Add chili powder, cumin powder, and coriander powder and garam masala, combine well and cook for a few seconds.
  • Add tomatoes; cook covered till tomatoes are mashed up.
  • Add the ground almond/ cashewnut /cumin seeds mixture, combine well and cook till the oil oozes out.
  • Beat the yogurt well in a bowl using a whisk.
  • Add the yogurt to the pan, combine well.
  • Add the saffron strands soaked in water, combine well and cook the mixture for a few minutes.
  • Add chopped cilantro and combine well.
  • Taste the gravy, if needed, add more salt.
  • If the gravy is too thick add ¼ cup warm water to thin it down.
  • Place the whole chicken into the gravy.
  • Using a spatula, rotate the chicken inside the pan, pour some gravy over the chicken.
  • Cover the pan and cook over medium-low heat for 25 minutes. After every 5 minutes, make sure to rotate the chicken and pour the gravy over the chicken.
  • If the gravy has thickened, add some water to thin it down.
  • After 25 minutes of cooking, using 2 wooden spatulas gently flip the chicken over so that the breast side is upwards; now, pour the gravy over the chicken and cook covered for another 15 minutes.
  • After 15 minutes, uncover, rotate the chicken using the spatula, pour the gravy over the chicken and cook for 10 minutes.
  • Total cooking time is 30 minutes.
  • Remove the pan from the heat, cover the pan and let the chicken rest in the pan for 10 minutes.
  • Stuff the Chicken Biryani along with the onion into the cavity of the whole chicken.
  • Using a kitchen twine, tie the legs and wings of the chicken so that they are intact, and the Biryani stuffing doesn't come out.
  • While serving, transfer the whole chicken on a platter.
  • Enjoy this delicious Omar Khayyam Ka Murgh with your loved ones.
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