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 :))

Bima ke Mughlai "Shammi Kabab"

To serve 6 adults you need:

INGREDIENTS
Mutton Kheema - ½ kg
Channa Dal - 1 cup
Red Chilli - 7
Ginger - 2 inch piece
Onions - 2 sliced long
Khus Khus - 1 tsp
Chironji - 1 tsp
Salt - To taste
Egg - 1
Corriander - 1 bunch chopped fine
Onion - 1 chopped fine
Pudina - 1 bunch chopped fine
Green Chilli - 4 chopped fine
Garam Masala Powder - 1 flat tbsp
Cooking Oil - about 1tbsp with each round of frying of kebabs

TOOLS
Pateela, Grinder, Frying pan, Knife & Board

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The Burpy TODO
Put the washed Kheema (squeeze out the water as much as possible - this can be done using a large sized strainer), salt to taste, chana dal, sliced onion, khus khus, ginger, red chilli and chironji in a pateela with a cover and cook till the kheema and dal is well done... you can test this by tasting a bit or squeezing some dal / kheema in a pinch -- they should squeeze thru easily. This cooking usually takes approximately 30-45 mins.
The kheema leaves its own water and oil while cooking -- if water is still there in the pateela after the dal and kheema are cooked make sure that you dry the balance water properly by making the flame high -- this is necessary to avoid the kebabs from being too soggy.
Once the water is dry cool the preparation for about 45mins and then grind the kheema in portions to a dough using the grinder.
To the dough add the egg after beating well, coriander, pudina, green chillies, garam masala, finely chopped onions and a lime to form a soft dough. The batter will tend to stick to your hand - dont worry about this as you can use a little oil on your palms while making the kebabs.
Grease your palm and make flat small cutlets the size of 5 cm diameter and 3/4 cm in thickness. Shallow fry 4 -5 kebabs in a frying pan with cooking oil on a slow flame.
Serve the kebabs hot as a snack or with hot yellow dal and steamed rice.

Baji ka Dabba Gosht

What you need to serve 6 adults

INGREDIENTS
Mutton pieces - 1 kg
Kashmiri Chillies - 5
Onions - 2
Tomatoes - 3
Ginger Garlic Paste - 1 tbsp
Garam Masala Powder - 1 tsp
Cooking Oil - 1 tbsp
Salt to taste
Corriander leaves - Bunch
Pure ghee - 1 tbsp

TOOLS
Knife & Board, Pressure Cooker

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The Burpy TODO

Wash the mutton pieces well and place in the cooker.
To this, add salt to taste, red chillies, onions finely chopped, tomatoes finely chopped, ginger garlic paste, garam masala and cooking oil.
Close the cooker and cook the meat for at least three whistles.
Open the cooker once the steam is gone and cook the meat again on a high flame with the cooker open.
Once well done, add pure ghee and finely chopped coriander leaves.
Serve hot with hot Rotis / Paranthas / Rice

Aliya' Mutton Biryani

What you need to serve 6 adults:

INGREDIENTS
Mutton pieces - 1 kg
Ginger Garlic Paste - 4 tbsp
Big Tomatoes - 8
Big Onions - 6
Cooking oil - 2 Tbsp
Red Chili Powder - 3 tsp
Garam Masala - 2 tsp
Salt to taste
Cloves - 4-5
Cardamom - 2-3
Basmati Rice - 4 large cups
Saffron - Few leaves
Food color - Pinch
Milk - 2 tsp

Tools
Cooker
Knife & Board
Large vessel to boil Rice

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The Burpy TODO

Wash the mutton pieces well and put them in the cooker. To this add the ginger garlic paste, chopped tomatoes, 4 chopped onions, cooking oil, red chillies, garam masala and salt to taste and cook under pressure for two whistles on a full flame.
When the cooker cools open the cooker and cook the meat well till the masala leaves the sides.
Wash the basmati rice well and soak for about 1/2 an hour.
Drain the soaked water and then add excess water to the rice with salt to taste, cloves and cardamom and let it come to a boil till the grains break with a mild snap or when the rice changes colour. Switch off the gas and strain the rice in a colander.
Layer the bottom of the same rice vessel with the rice and then put a layer of the cooked meat. Continue the alternate layers till the meat and rice are over.
Crisp fry 2 finely chopped onions in a pan till they are dark brown. This is best done first on a high flame and then reducing the flame.
To garnish add to the top crisp fried onions, coriander, food colour added in some milk and lastly saffron.
Now place the biryani over a tawa for it to cook till the rice is completely done.

Karnani Aunty ka Shahi Paneer

What you need to serve 4 adults

INGREDIENTS
Paneer chopped into 1"x1" cubes - 1/2 kg
Tomatoes - 6
Cashewnuts 10-12
Garlic Cloves - 6
Kashmiri Chillies - 8
Coconut Powder - 2 tbsp
Cooking oil - 1 tbsp
Butter - 1 tbsp
Kasturi Methi (Dried Methi leaves) - 1 tsp
Corriander Leaves - Bunch
Salt to Taste

TOOLS
Mixer, Knife and board, Grater, Kadhai

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The Burpy TODO
Soak the block of paneer in warm water to make tender for 10-15 minutes. Chop the Paneer and keep aside
Make a puree of 5 tomatoes by grating them.
Grind the Cashewnuts, Garlic, Kashmiri Chillies and Coconut powder to a smoothe paste.
Put the oil and butter into a kadhai and add the Kasturi Methi to it.
Add the ground paste, tomato puree and 1 chopped tomatoe to the oil and butter and let it cook till the oil leaves the sides.
Add the chopped paneer to it and let it sauté well in the masala. Add salt to taste and Cover for 5 mins.
Garnish with freshly cut coriander leaves. Serve hot with hot Paranthas / Roti / Rice