ULTIMATE Chicken Biryani - Hozef Darukhanawala

To serve 6 adults you need: 

INGREDIENTS: 

Chicken - 1kg 

Cooking oil - 10 Tbsp 

Green chillies - 3 

Ginger Garlic Green Chilly paste - 3 Tbsp 

Basmati Rice - 6 cups 

Curd - 400gms 

Milk - 250gms 

Salt to taste 

Fresh Coriander and Mint Leaves - 1/2 chopped fine 

Onions - 10 finely chopped 

Tomatoes - 8 grated to a paste 

Potatoes - 6 

Garam Masalas: Tej Patta (Bay leaf) - 2 leaves Black Pepper - 10 seeds Dalchinni (Cinnamon)- 1-inch piece Jaiphal (Nutmeg) - fingernail-sized piece crushed Javitri (Mace) - 4 to 5 strands Laung (Clove) - 5 to 6 Jeera powder - 2 Tbsp Dhaniya powder - Tbsp Red Chilly powder - 1 Tbsp 

Tools you will need: Large Cooker or Deep Vessel/Colander (Aluminum is ideal) 

The Burpy To-do: PART 1

1. Marinate the chicken in the ginger-garlic-chilly paste (Grind the ginger and garlic in equal proportions of garlic and ginger with a little water) for at least 2-3 hours. 
2. Add oil in the colander and when hot add the chopped onions and fry till brown (this is called barista). Take out the onions from the oil and keep aside. 
3. Peel and cut the potatoes into quarter pieces and fry till lightly brown in the balance oil in the colander. Take out the potatoes and leave them aside. 
4. In the same oil add the dry garam masala pieces and after a minute add the powders too. Saute for a few minutes till the flavor emerges. To this add the tomatoes and curd with 2 pinches of salt and saute well till the oil leaves the sides. 
5. Now take 3/4th of the browned onions to this preparation while keeping the balance aside. Now add the marinated chicken into the colander along with the requisite amount of salt to taste. Stir till the oil leaves the sides. 
6. Add in the potatoes as well and stir till the preparation leaves oil. The chicken is not to be cooked yet so don't cover it. Divide the preparation into two parts by taking out some of it into another dish. 

RICE: 

1. Meanwhile, you should on another burner simultaneously add the rice to a pot of boiling water along with requisite salt and a tablespoon of oil. 
2. Let the rice be par-cooked i.e. when you put a few grains in your mouth it should feel slightly undone. 
3. Drain away the water and let the rice be in a strainer till the chicken preparation gets done to the stage I have mentioned above. 

The Burpy To-do: PART 2

1. Add half the rice as a layer on to the chicken and then distribute the balance chicken preparation onto the rice and then finally top it up with the balance rice. 
2. Once this is done, pour the milk across the preparation so that it seeps into all the sides of the preparation.  
3. Sprinkle the balance brown onions on top of the preparation and cover the vessel with aluminum foil and then the vessels cover. 
4. Your Chicken Biryani is ready to be kept on DUM ... place the colander on a flat pan (tava) so that it does not get direct heat. Let the flame be high for the first few minutes so that the pan gets heated well and then make the fire slow. 
5. Let the biryani cook for at least 25-30 mins. Open the vessel only when you are ready to eat ... 
6. Just before you eat the biryani garnish the vessel with the coriander and mint leaves 
7. ENJOY your biryani with freshly made Kachumber!!! 

KACHUMBER: 

1. Cut 3 tomatoes, 3 onions, 3 cucumbers, and coriander and mint leaves finely. 
2. To them add 500 gms of blended curd and salt to taste.

The Ultimate Chicken Korma!!

To serve 4 adults you need: 

Ingredients:
Chicken - 1 kg
Onions - 250 gms or 3-4
Curd - 300 gms
Pure Ghee - 250 gms
Ginger Garlic paste (made by grinding equal portions and a little water) - 3 tbsp
Dhaniya Powder - 1 tbsp
Red Chilly Powder - 1-2 tbsp (depending on how spicy you want it to be :)

Dry Garam Masala (pieces):
Cumin (Jeera) Powder - 1 tsp
Bay Leaf (Tej Patta) - 1
Small Cardamom (Chotti Elaichi) - 3
Clove (Laung) - 6
Pepper (Kali Mirch) - 6 balls
Cinnamon - 1-inch piece

For the Baghar or Tadka:
Nutmeg (Jaiphal) - 5 mm
Mace (Javitri) - 3 strands
Small Cardamom (Chotti Elaichi) - 5

Tools:
Large Kadhai, Ladel, Grinder

The Burpy TODO:

1. Put ghee into the kadhai and let it heat.
2. Finely cut the onions either long or small and fry to a golden brown / or till crisp - Once done remove from the oil into a strainer to drain away excess oil.
3. Grind the ginger and garlic into a paste. Add the dry Garam Masalas and 3 tbsp of the ginger-garlic paste into the hot ghee.
4. Add the Dhaniya powder and red chillies to half the portion of curd and add this mix to the ghee and then you do the BHUNO routine (DESI TIP: Bhuno simply means intermittently stirring the dish carefully at high and low fire so that it does not burn at the bottom) till the oil leaves the sides.
5. Now add the chicken pieces and do the BHUNO routine again for another several minutes till the oil leaves the sides!
6. Now crush the browned onions with your hand and add it to the balance curd with some 1/2 tsp of garam masala and add this mixture to the chicken. Bhuno routine once again for about 5-10 mins 
7. Add water and salt to taste and then cook till the chicken is well done. 
8. Once the chicken is done give it a baghar (DESI TIP: Baghar or Tadka simply means adding spices to hot oil and letting it splutter before adding it to the dish being cooked) by throwing in 5 small elaichis, crushed jaiphal and javitri into hot ghee in a pan. Once it splutters add it to the curry and cover for a while to retain the flavor.
9. Serve the chicken Korma with hot rice, Naan, or Fresh Bread

ENJOY :))

Pizza: Yeh Pizza Hut bhulva dega jaani :)

To serve 4 adults you need: 

Ingredients Pizza Sauce:

Tomatoes - 1 kg 

Onions - 6 

Garlic - 12 cloves 

Cinamon - 1-inch piece 

Cloves - 4 Ajwain pinchfull 

Kashmiri Mirch - 2 

Bori Mirch (small ball-shaped red chillies) - 2 

Salt to taste 

Pizza toppings: Keep bottles of Olives, Capers, Jalapenos and Mozarella cheese in the refrigerator for use at any time. Sliced Olives, Capsicum de-seeded and chopped fine, jalapenos, onion, capers, chicken sausage or pieces of boiled chicken, grated paneer, grated mozzarella cheese... Last but not the least Pizza bread or simple big slices of bread from a bakery. 

Tools: 

Deep Colander, Grater, Knife, Work-board, OTG 

The burpy TODO:

1. Chop the tomato and onions into 4-8 pieces each. 
2. Put all the sauce ingredients into the colander and boil till well done. 
3. Strain the mixture thru a fine sieve and then bring to a boil in the same colander for about 15 mins. DESI TIP: Use the sauce for any number of pizzas you may wish to make and store the rest in the freezer in an ice tray - thaw requisite cubes of sauce as and when required!! 
4. Poke some holes in the Pizza bread with a fork. Don't make holes in the bread slice as they are quite porous anyway. 
5. Spread apply a thin layer of butter on the bread/pizza base.
6. Apply the sauce on the pizza bread or slice of bread amply and then sprinkle the pizza with toppings of your choice and top it with some grated mozzarella cheese. 
7. Place the Pizza into a pre-heated OvenToasterGriller (OTG) till the cheese melts and the Pizza is mildly brown. 
8. Serve hot with a chilled drinks / beer 

PARTY TIME!!!

My special Mughlai "Butter Chicken"

What you need to serve 4 adults:

INGREDIENTS
Kajus - 15
Boneless Chicken - ½ kg
Tomatoes - 4
Pepper - 2
Tej Patta - 1
Big Cardamom - 2
Red Chilli - 1 tsp
Sugar - ½ tsp
Vinegar - 1 tbsp
Fresh cream - 2 tbsp
Ground pepper - ½ tsp
Kasuri Methi - 1 tbsp (Kunal my pal from punjab and his wife Upasana suggested that we add this -- he is my thethh punjabi puttar ... delicious addition - treat yourself guys!!!)

TOOLS
Cooker, Grinder, Knife & Board,

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The Burpy TODO
Put the kaju, whole tomatoes, pepper, cardamom and Tej Patta in a cooker with half a cup of water and let it cook for 3 whistles
Remove the puree from the cooker and take out the garam masala we added. Grind the puree
In a kadhai add a tbsp of butter and the puree, red chilli and sugar and allow simmering till the masala leaves the sides. Then cook for 10 mins on a low fire.
While the masala is cooking prick the chicken with a fork and add vinegar and leave to cook in the microwave for 15 mins. Once done cut into small cubes or triangles
Put the pieces in the gravy and add fresh ground pepper and fresh cream on top
Serve hot with paranthas or rotis

Aliyas Chicken Angare

What you need to serve 4 adults

INGREDIENTS
Chicken (Preferably boneless) - 1 kg
Ginger Garlic paste - 2 tbsp
Browned and powdered Kasturi Methi - 1 tbsp
Fresh Curd - 2 tbsp
Tandoori food color (can be avoided if required) - Pinch
Tomatoes - 4
Onions - 2
Kashmiri Chillies - 5
Cashewnuts - Handful
Cooking Oil - 2 tbsp
Salt to taste
Corriander Leaves - Bunch

TOOLS
Grinder, Kadhai, Knife and board

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The Burpy TODO
Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
A desi tip that you can indulge in if you like but can also be avoided - Throw in a piece of burning coal into the curry and cover till the steam of the coal stops. Remove the coal piece.
Ganish with corriander leaves
Serve hot with hot Paranthas / Rotis / Rice