Biryani is an exotic dish from the Royal Kitchens of India. It is a beautifully complex dish that layers fragrant rice with moist meat curry (in this case chicken) topped with caramelized onions and toasted nuts. Traditionally the layered dish is sealed with dough to keep it moist while baking. Then the baked dough cover is opened at the table for a theatrical finish. In this recipe we use aluminum foil as the cover which is a little less time consuming.
It is a recipe that looks complicated but keep in mind that it is essentially 2 dishes in one (rice and meat) and the finished product is well worth the effort. The whole recipe can easily be prepped the day before and baked just before serving.
Ingredients for Chicken
1 kg Chicken pieces (bone-in, skinless)
1 Onion diced (medium)
2 tbsp Garlic paste or finely grated
2 tbsp Ginger paste or finely grated
2 tbsp Tomato paste
¾ cup Plain Yogurt
3 tbsp Jaswant’s Kitchen Tadka Masala
4 tbsp Oil
¼ tsp Nutmeg grated or ground
¼ tsp Mace powder
1 Dry red Serrano chili crushed (recommended for more heat)
1 tsp Salt (or to taste)
Whole Spices (see below)
Whole spices for Chicken (available for purchase in our online store)
Ingredients for Rice
Chicken: Marinate the pieces of chicken with Jaswant’s Kitchen Tadka Masala, 2 Tbsp oil and ginger for at least 2 hrs (overnight if you have time for best results).
Heat pot on medium high heat and add the remaining 2 tbsp oil or ghee and fry the whole spices until fragrant (1 minute or less). Add garlic and fry another minute before adding the onion. Cook for 2 minutes until onions become translucent. Add the marinated chicken and brown on all sides for 4-5 minutes. Add yogurt, tomato paste, mace, salt and nutmeg. Stir to mix and add ¾ cup hot water. When the mixture starts to simmer, cover and let cook for 15 minutes on med low. Cool and keep aside.
Rice: Wash the rice in cold water and drain. Soak the rice in 5 cups of water for 30 minutes. Then strain and reserve the soaking water.
Heat pot on medium high heat, add oil and fry whole spices until fragrant. Add rice and stir for 2 minutes to coat with oil then add reserved water and salt. When it starts to boil, lower the heat to med-low, cover with a tight fitting lid and cook for 8 min or until water is absorbed. Note: We are cooking the rice for a shorter period of time than normally required because it will be cooked again at the end once layered. Cool the rice quickly by spreading it in a large shallow dish and tossing gently.
Preparing the toppings
Assembly of Biryani
Preheat oven to 350F if serving the same day (otherwise you can do the final baking the following day. Once chicken and rice has cooled, choose a casserole dish or any ovenproof dish that has a tight fitting lid. Alternately, aluminum foil can be used to seal the contents after assembly.
Spread most of the sauce from the chicken curry as the base. Layer half of the rice on top of the sauce. Sprinkle half of the following toppings -mint, cilantro, almonds & onions. Sprinkle the yogurt mixture all over with spoon in different spots. Next, layer all the chicken pieces with any remaining gravy. Top with the remainder of the rice and sprinkle the rest of the almonds, onions and chopped coriander. Drizzle the saffron milk in some spots and lemon juice all over the top layer. Cover tightly with aluminum foil making sure that the ends are sealed well to keep the moisture in and bake for 30 minutes. Serve with Raita and your favourite salad.
For a stress free meal, make all the components (chicken, rice and toppings) and also assemble Biryani the day before and refrigerate. Bake just before serving.
|Aloo Baingan is a delicious dish made from Indian eggplants and potatoes. Indian eggplants are the small round variety as shown in the picture. This recipe is one of our favourites because it is so easy to make and presents beautifully.|
Preheat oven to 350°F on bake setting.
Wash potatoes and eggplant thoroughly and wipe dry with paper towel. Cut the potatoes in half lengthwise and then slice into thin wedges that are about ½ inch wide. Set aside.
Cut eggplants by making a cross at the bottom of them that goes about ¾ of the way, making sure not to cut the stems. Sprinkle salt into the cuts of the eggplant. Then sprinkle 1/2 of the Jaswant's Kitchen Tadka Masala into the cuts of eggplant.
Heat a skillet or pot on medium high heat. Add oil and cook the potatoes until lightly browned on all sides (about 15 minutes). Add the eggplants and banana peppers (if using) and the rest of Jaswant's Kitchen Tadka Masala. Stir until masala coats all the potatoes. Add water. Cover with a tight fitting lid and place in oven. Set timer for 20 minutes. After 20 minutes, check for doneness and sprinkle with mango powder (if using). Serve with naan or chapatti.
Makes 4 servings
Aloo Gobi is a popular dish made from cauliflower and potatoes. This recipe is another one of our favourites because it is so easy to make and so delicious.
Makes 7-8 servings | Prep Time: 10 min | Cook Time: 20 min
Wash potatoes thoroughly. If using new potatoes, leave the skin on (otherwise remove the skin) and cut in half lengthwise and then make half inch thick slices. Cut the cauliflower into small florets cutting through the stem to ensure they don’t fall apart when cooking. Wash cauliflower thoroughly and drain.
Heat the pan on medium high heat, add oil and fry the potatoes with salt for 4-5 minutes or until slightly golden. Add the Jaswant's Kitchen Tadka Masala and 1 cup of water. Cover and cook for another 2-3 minutes or until potatoes are partially cooked.
Add 1⁄2 cup of water, ginger and cauliflower and stir to coat all pieces with the masala mixture. Cover and cook for about 6-8 minutes (check halfway through to make sure there is still water in the pan - if not add 1⁄4 cup of water) and keep cooking until the cauliflower is just cooked through (breaks easily with a spoon). Then uncover, reduce heat and simmer until all the water evaporates (if needed).
|Baingan Bhartha is a spicy eggplant mash. It is characterized by a smoky flavor that develops while roasting the eggplant. Eggplants come in many shapes and sizes. For this preparation the best type to use is the Sicilian eggplant which is the large, round and light purple colored variety.|
Makes 4 servings | Prep Time: 30 min | Cook Time: 15 min
Sprinkle with Jaswant’s Kitchen Garam Masala and serve with naan or chapatti and raita.
|Here's a way to spice up your same old chicken wings. This dish always gets rave reviews from guests and our customers.|
Makes approximately 25 wings | Prep time: 15 min | Cook time: 20 - 25 min
This marinade would be perfect for larger pieces of chicken as well (drumsticks and thighs).
Serve with coriander or mint chutney and enjoy!