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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


  • 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


  • 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


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


  • 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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