Monthly Archives: February 2013

Shahi Kebab Biriyani

Shahi Kebab Biriyani

 

 

 

 

 

 

 

 

Serves 6

Ingredients

Kebabs:

  • 1 1/2               Ibs ground beef
  • 1                     tbsp green masala
  • 1                     tsp salt
  • 1                     tsp coriander seeds
  • 1/2                  tsp freshly ground cumin seeds
  • 1                     tsp freshly ground black pepper
  • 2                     tbsp chopped cilantro
  • 1/2                  tsp garam masala.

Masala

  • 4                    potatoes
  • 4                    medium onions
  • 3                    cups oil for frying
  • 3                    cups rice
  • 1/2                 tsp cumin seeds
  • 5                    cardamom
  • 1/2                 tsp black pepper
  • 5                    cloves
  • 1                    inch piece cinnamon
  • 3                    medium tomatoes
  • 1                    tbsp green masala
  • 1                    tbsp chopped onions
  • 1/2                 tsp red chilly powder
  • 3                    tsp salt
  • 1                    tsp tomato paste
  • 1                    cup plain yoghurt
  • 1                    can coconut milk
  • 1/2                 tsp garam masala
  • 1/4                 tsp  Saffron
  • 1 1/ 2             tsp salt
  • 2                    lemon
  • 3                    cups basmati rice

Instructions

  1. Mix  all the ingredients for the kebab.  Make 1 inch balls and bake it in a preheated oven (400 degrees) for 20 minutes.

 

Rice

  1. In a medium saucepan boil 6 cups of water with 2 tsp salt.
  2. Add the rice and boil it till the rice is half done, about 10 minutes
  3. Drain it and run it through cold water.  Drain the rice..

Masala

  1. Peel the potatoes, cut them in quarters, Add 2 tbsp oil and roast them in a preheat oven for 30 mins.
  2. Peel and slice the onions thinly and deep fry till golden brown.
  3. Boil the rice.
  4. Soak the saffron in ¼ cup of hot water.
  5. In a large saucepan Add cumin, cardamom,black pepper, cloves and cinnamon.
  6. Add the chopped tomatoes, onions, green masala red chilly  powder, 1 teaspoon salt, tomato paste, yoghurt and cream coconut, and cook for a about 10 minutes till the sauce is reduced to half.
  7.  Add the Juice from the lemon.
  8. Add the Kebabs and mix well
  9. Add the fried potatoes .
  10. Layer this with the fried onions.
  11. Sprinkle with Garam Masala.
  12. Make a layer of boiled rice on this.
  13. Drizzle the saffron mix on this and then 1/4  cup of oil.
  14. Cover and cook in the preheated oven (350 degrees) for 30 min.

To serve:

  1. Remove the rice layer and put it in a large plate.
  2. Top it with Kebab mixture.

Serve it with carrot pickle and kachumber.

Biriyani Sauce

Biriyani Sauce                                              ]

Biriyani Ready to go in the oven

cooke biriyani

 

 

 

 

 

 

 

 

 

Green Masala

  • 1        oz garlic
  • 1        oz ginger
  •           cilantro
  •           Jalepeno
  • 10      leaves mint(optional)

Blend everything together.

Saucy Shepherd’s Pies

Serves 4

This is a recipe I found in the Chatelaine Magazine – February 2013.  I have modified it.  The vegetables give a low-cal, high-nutrients boost to the topping.

Ingredients

Topping

  • 2               medium potatoes
  • 1               medium yam
  • 1               small turnip
  • 1               small parsnip
  • 1/4           small cauliflower
  • 2               tbsp butter
  • 1/4           cup milk
  • 1               tbsp grainy mustard
  • 1/2           tsp salt
  • 1/2           tsp black pepper

Filling

  • 1                lb extra lean ground beef
  • 1                tbsp green masala
  • 1                small onion, chopped
  • 1                carrot, diced small
  • 1/4             tsp salt
  • 1/2             tsp fresh-ground black pepper
  • 1/4             tsp ground cumin
  • 2                 tbsp all-purpose flour
  • 1                 cup beef broth or
  • 1                 cube beef bouillon
  • 2                 tbsp tomato paste
  • 2                 tsp rosemary, chopped
  • 1/4             cup Worcestershire sauce
  • 1/4             cup grated parmesan cheese (optional)

Instructions

  1. Peel the potatoes, yam, turnip and parsnip and cut them into 1” cubes.
  2. Cut the cauliflower into florets.
  3. Cover the vegetables with cold water and set over high heat.  Bring to a boil, reduce to medium.  Gently boil until the vegetables are tender, about 10 minute.  Drain.
  4. Mash the vegetables with a potato masher, add the butter, milk, mustard, salt and black pepper.
  5. Set aside.
  6. Heat a large frying pan over medium-high.
  7. Crumble in beef, cook until no pink remains, 2 to 3 minutes..
  8. Add the green masala, chopped onions, diced carrots, salt, pepper,and cumin.  Cook until onion softens 2 to 3 minutes.
  9. Sprinkle flour over meat mixture and stir.
  10. Add the broth,( If using the bouillon melt it in a cup of hot water before adding it to the meat) tomato paste, rosemary and Worcestershire sauce.  Bring to a boil, then reduce heat to medium-low.  Simmer stirring occasionally, until mixture thickens, 8 to 10 minutes.
  11. Divide among 4 ramekins.
  12. Spoon potato mixture on top.
  13. Sprinkle with parmesan.
  14. Position a rack in upper third of the oven.
  15. Preheat broiler.
  16. Set ramekins on a baking sheet and broil until golden.

You can  use  an 8 x 8 inch Pyrex dish instead of the 4 ramekins.

Moong Biriyani

Serves 4

Food Pictures Jan 2013 004Ingredients

  • 1            cup dried moong beans
  • 2            cup rice
  • 2            medium potatoes 
  • 2            medium onions
  • 2             medium tomatoes
  • 1/4         cup oil
  • 1/ 2        tsp cumin seed
  • 6            cardamom pods
  • 1/2         tsp black pepper
  • 6            cloves
  • 1            piece (1”) cinnamon stick
  • 1            tbsp tomato paste
  • 2            tsp salt.
  • 1            tbsp green masala
  • 1            cup yoghurt
  • 2            tbsp chopped cilantro
  • 1/2         tsp garam masala
  • 1/4         tsp saffron
  • 2            cups oil or frying

Instructions

  1. Soak moong overnight or at least 5 hours.
  2. Boil the rice:  In a medium saucepan boil 6 cups of water, add 1 tsp salt.  When the water starts to boil add the rice and cook it for about 5 minutes.  The rice should not be fully cooked. Drain the water and rinse it in cold water.  Drain the rice and leave it aside.
  3. Peel the potatoes and cut them in quarters.
  4. Peel the onions and slice them very thin.
  5. Finely dice the tomatoes.
  6. In a wok, heat the oil and deep fry the potatoes about 5 minutes or till they are light gold and cooked through.  Deep fry the onions till they are golden brown and crispy.  Drain both of these on paper towel.
  7. Heat a quarter cup oil in a medium saucepan, add the cumin, cardamom, cloves, black pepper and cinnamon.  Add the chopped tomatoes and cook for a couple of minutes stirring.  Add the tomato paste, salt, green masala and mix well.  Add the yoghurt and mix well, cook for 2 minutes.  Rinse and drain the moong beans and add this to the saucepan.  Add 1 cup water. lower the heat. Cook covered  for about 10 minutes.  The beans should not be cooked through.
  8. Sprinkle chopped cilantro on the moong.  Add the fried potatoes, layer the fried onion, sprinkle the garam masala on it.
  9. Put the rice on top of the masala, drizzle the saffron water and then oil on top. 
  10. Cover the saucepan with a lid or tin foil and cook it in the preheated 350 degree  oven for about 20 minutes.
  11. Serve on a plate with rice at the bottom and masala on top.
  12. Serve it with carrot pickle and kachumber.