Tag Archives: Garam masala

Quick and Easy Biryani

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Ingredients

  • 1 kg Lean Lamb Mince
  • 3 tsp grated ginger
  • 2 tsp minced garlic
  • 2 small fresh red chillies chopped finely
  • 3 tsp garam masala
  • 2 tbsp finely chopped fresh coriander stalks
  • 1/4 tsp ground turmeric
  • 1/2 cup yoghurt
  • 2 tbsp ghee
  • 1/2 cup flaked almondsOLYMPUS DIGITAL CAMERA
  • 1/4 cup sultanas
  • 2 medium brown onions
  • 1/2 cup water
  • pinch saffron threads
  • 1 tbsp hot mil
  • 1/1/2 cups basmati rice
  • Extra coriander to garnish.

Method

Heat half the ghee in a large saucepan, cook nuts and sultanas until lightly brown. Remove from pan. Heat remaining ghee in same pan and cook sliced onions until slightly caramelised. Reserve half the onion. Add mince to the pan, cook for 5 mins, till browned, add garam masala, turmeric, chilli, garlic, ginger and cook  for  another 2 mins.  Add water and let it cook on low for 7-10 mins.  Add yoghurt, mix well, fry mince for 2 mins on high heat. I tend to tilt the pan so I can drain excess fat.

Meanwhile combine saffron and milk in a small bowl, stand 15 mins.

Cook rice in a medium saucepan of boiling water for 5 mins and drain.

Preheat oven to 180 deg C.  Spread half the mince into oiled deep 2 litre ovenproof dish. Layer with half the rice; tip with remaining mince and rice. Drizzle milk mixture over rice. Cover tightly with greased foil. Bake for 30 mins until rice is tender. Serve biryani topped with reserve onion, nut and sultana mixture.  Garnish with coriander leaves.

Tip: Serve cucumber raita with biryani. 

Yoghurt Chicken

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My friend is an exceptional cook has been cooking this dish for the last 25 years. I have many fond memories of chowing down on this at her home. This recipe has been simplified a little and I feel I have retained the dignity of this dish.  I serve this with bhaturas and it has become a real favourite in my home.

Ingredients

  • 6 chicken thigh filletsDSCN6322
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp garam masala
  • 3 -4 tbsp natural yoghurt
  • 1/2 cup lukewarm water
  • 1/2 red onion
  • 1/2 tsp mustard seeds
  • 1 tsp salt
  • Handful of fresh coriander
  • 1 green chilli
  • 1tbsp ghee or oil

Method

Cut thigh fillets into four pieces. Add garlic, ginger, garam masala, yoghurt. Mix well and leave in the fridge for a couple of hours or over night to marinate. Slice onions and coriander stalks finely.
Heat ghee in a pan, add mustards seeds and fry for 30 secs and then add onions, fry till soft. Add chicken to the pan and brown for 3 – 4 minutes. Season to taste. Add water, lower heat and cook 20 -25 mins till chicken is cooked and water has evaporated.
Garnish with chopped coriander leaves and green chilli.
Tip: if you want to make this spicy add 1/2 tsp chilli powder or2 fresh chillies.