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  • BUTTER CHICKEN – DHABA STYLE

    BUTTER CHICKEN – DHABA STYLE

    BUTTER CHICKEN – DHABA STYLE

    Roadside restaurant style gravy made with succulent pieces of chicken marinated in tandoori spices then covered in a sauce prepared with tomatoes, spices and butter
    Print Recipe
    Servings 5 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • mixer grinder
    • Pot with a lid
    • Ladle
    • oven tray/frying pan

    Ingredients
      

    For chicken

    • 1 chicken (cut into 8 or 12 pieces) 
    • 3 tbsp cooking oil
    • 2 tbsp lemon juice
    • 2 tsp salt
    • 3 tsp chilli powder
    • 2 tsp cumin seed powder
    • 1 tsp black pepper powder
    • ¼ tsp deep orange food colour
    • 3 tsp garlic paste

    For the gravy

    • 1/2 cup butter (you can also use a mix of butter and cooking oil)
    • 1 cup sliced onion
    • 4 cloves garlic
    • ½ cup cashew nut (soak them in boiling water for about 20 minutes)
    • 2 tsp poppy seeds
    • 1 tbsp raisins
    • 3 tbsp tomato paste (if using tomato puree, use at least 1 ½ cup)
    • 2 tsp salt (adjust according to taste)
    • 3 tsp red chilli powder
    • 2 tsp dried fenugreek leaves (kasuri methi)
    • 1 tsp garam masala powder
    • Honey (optional)
    • Cream for garnishing

    Instructions
     

    Chicken

    • Marinate chicken pieces with all the ingredients in this section and leave aside for at least half an hour. If you are running out of time you can start cooking straight after marinating. 
    • In a pot, on a high flame put the chicken pieces and cover with the lid. Begin cooking on a high flame. After few minutes when there’s enough steam turn the heat to medium and let the chicken simmer cook until the pieces are tender. The chicken pieces will release water.
    • It might take about 20 minutes for chicken to be tender. When chicken pieces are tender and there’s still water left, open the lid and dry excess water by cooking on high flame.
    • This will also give the pieces a crispy coating like tandoori chicken. Keep stirring constantly. Be careful not to overcook the chicken as the meat will start falling off the bone. Finish cooking chicken when you get a crispy coating on the chicken pieces. This shouldn't take more than 3-4 minutes.
    • Alternatively, place the marinated chicken pieces in a tray and keep it in a preheated oven at 220 degree Celsius. Cover with aluminium foil and cook it in the oven for about 40 minutes. After that take the foil off, turn the pieces of chicken and leave it in the oven for another ten minutes. This will give a tandoori look to the pieces. If there's little water left in the chicken, you can use in the gravy at a later stage.

    For the gravy

    • Make a fine paste of onion, garlic, cashewnut, poppy seeds and raisins, using a blender. You can add some water with the above ingredients to make a fine paste.
    • In a pot, add butter and fry the prepared paste until you can see the oil begins to separate. Keep stirring to avoid sticking in the pot. When the oil begins to separate, add tomato paste or puree, salt and red chilli powder continue frying for another few minutes.
    • Next, add dried fenugreek leaves and mix in. Continue frying for few more minutes. Add chicken pieces and mix it in gently. Add about 2 ½ cups of water to make the gravy. Bring it to boil, sprinkle garam masala powder. Check the seasoning and adjust salt if needed. At this point if you want to add a little bit of sweetness you can add honey. Cover with the lid and let it simmer on low-medium flame for about 10 minutes. Butter chicken is ready to serve with Home Made Naans or Tandoori Roti !

    Notes

    • You can buy prepared bar-be-que or tandoori chicken and add it to the gravy…. A quick way to make this dish.
    • You can also use boneless chicken.
  • BIHARI BUN TIKKA

    BIHARI BUN TIKKA

    BIHARI BUN TIKKA

    Street food – Boneless beef cooked with spices and placed in a bun
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • mixer grinder
    • sieve
    • Pot with a lid
    • coal
    • tongs

    Ingredients
      

    • 500 g beef ( boneless chunks)

    Veggies

    • 1 tbsp fried onions
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 tbsp raw papaya ( grind it into a fine paste)

    Seasonings

    • 2 tsp salt
    • 2 tsp chilli powder
    • 2 tbsp Bihari kebab masala
    • 1 tsp cumin seeds powder
    • 1 tsp fennel seeds powder
    • ½ cup oil

    Salad

    • 2 onions ( cut onto rings)
    • 2 tsp lemon juice
    • 1 tsp chopped green chillies
    • 1 tsp salt
    • 1 tsp red chilli powder

    Chutney

    • 1 cup yoghurt
    • ½ cup coriander leaves
    • ¼ cup mint leaves
    • 4-5 green chillies
    • 1 tsp lemon juice
    • 1 tsp salt ( to taste)
    • 12 brioche buns or plain ( as you prefer)
    • Butter

    Instructions
     

    Salad

    • Mix all the ingredients together and set aside for at least 1 hour.

    Chutney

    • Grind all the ingredients together into a fine paste.

    Tikka

    • Marinate the boneless beef chunks with all the veggies and seasonings, along with oil, in this section. Set aside for at least 5-6 hrs . For best results marinate overnight.
    • To give a smoky effect burn coal on the flame. Place a bowl in the middle of the meat and pour a tbsp of ghee over it. Immediately cover it with a lid to lock the smoke in. Leave it aside and keep it covered until the smoke disappears ( approximately half an hour)
    • In a pot cover and cook till the meat is tender. Might take from 50mins – 1 hour. Cook on medium low heat . The juices released during the process should be enough to cook through the process. Tikka is ready when the meat is tender and the water is almost dried.
    • Slice a bun into half and spread butter on two sides. Place the prepared tikka on one side of the sliced bun. Top it with the salad and the prepared chutney .

    Notes

    • Bihari Tikka Bun is ready to serve!
  • BAKED CHICKEN

    BAKED CHICKEN

    BAKED CHICKEN

    Succulent chicken pieces in Bachamel sauce on a bed of puréed spinach
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • grater
    • oven proof baking dish
    • Pot with a lid

    Ingredients
      

    For chicken 

    • 500 g boneless chicken (thigh fillets) cut into 2” pieces
    • 150 g sweet corn ( pre boiled or if using frozen or tinned no need to boil them)
    • 1 tbsp diced onion
    • 3-4 cloves chopped/crushed garlic
    • 1 tsp Salt 
    • 1 tsp Black pepper powder
    • 1 tsp crushed green chilli (for moderate spice level)
    • 1 tsp cooking oil

    For spinach

    • 250 g spinach leaves (roughly chopped)
    • ½ tsp salt
    • ½ tsp chilli flakes
    • 1 tbsp chopped onion
    • 1 tsp butter

    For Bachamel sauce

    • 80 g butter
    • 80 g plain flour
    • 80 ml milk
    • 1 bay leaf
    • 1 onion halved
    • ½ tsp nutmeg powder
    • ½ tsp salt
    • ½ tsp black pepper powder
    • 1 tsp green chilli sauce ( if not available use crushed green chilli. Also adjust the quantity according to your taste buds. This quantity will give you moderate spice level)

    For garnishing

    • 1 cup cheddar cheese (grated)

    Instructions
     

    For chicken

    • In a pot heat oil and saute diced onion and garlic until transparent. Add chicken pieces with salt, green chillies and fry for few minutes on high heat.
    • Once the water released from the chicken dries add 1 cup water and cover cook on low medium heat. Make sure there’s enough steam inside the pot to cook chicken and keep it moist and juicy.
    • After about 15 mins or so the chicken pieces would have now become tender. Add sweet corn and black pepper powder.
    • Dry out the excess water by cooking on high heat. We don’t want the chicken pieces to break and fall apart. Set aside.

    For spinach

    • Use the leafy frozen spinach cubes available in the supermarket.
    • OR
    • Finely chop and wash fresh spinach leaves. Add them to boiling water for about 4-5 minutes (until they wilt). Take them out of the boiling water and dip them straight into ice cold water. After couple of minutes drain the water. Boiled spinach leaves are ready to use.
    • Melt butter in a pan and sauté onions till transparent.
    • Add spinach leaves sprinkle salt and chilli flakes. Add about 3tbsp water to provide moisture.
    • Cover and simmer cook for about 10-15 mins on low medium flame in steam. This will give a mushy yet little grainy texture to the spinach.

    For Bachamel sauce

    • In a pot boil milk with onion, bay leaf and nutmeg powder. Let it simmer for about 10-15 mins to be able to absorb the flavours. Let it cool down.
    • In a separate pan, melt butter and Sauté plain flour.
    • Keep the heat really low and constantly keep stirring. When the colour of the flour becomes slightly yellowish switch off the flame. It will become doughy. Let it cool down for couple of minutes.
    • Switch on the cooker on a very low flame and slowly add the cooled down milk to the pan. Keep stirring with a whisk. This is to avoid any lumps in the sauce. Once it’s thickened enough switch off the flame, add salt, pepper powder and green chilli sauce.
    • Mix in the prepared chicken mixture. Taste and adjust the seasonings if needed.
    • Finally, in an ovenproof dish, layer the spinach puree followed by the Bachamel sauce chicken mixture. Top it up with grated cheese. Bake it in a preheated oven at 200 degree Celsius for about 20 minutes. Everything in the dish is cooked this is just to finish off with a crisp golden top of the dish.

    Notes

    • Serve with toasted garlic bread !
  • AUBERGINE PASTA

    AUBERGINE PASTA

    AUBERGINE PASTA

    Creamy pasta with aubergines and tomatoes
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • Pot with a lid
    • strainer
    • grater
    • a deep pan for making sauce
    • mixing bowls

    Ingredients
      

    • 500 g pasta
    • 1/2 cup diced onion
    • 2 tsp chopped garlic
    • 3 tbsp olive oil
    • 150 g diced aubergines with skin ( approx)
    • 200 g chopped tomatoes
    • 6 pieces sun dried tomatoes
    • 200 ml chicken/vegetable stock
    • 1 cup double cream
    • 1 cup grated cheddar

    Seasonings

    • Salt to taste
    • 2 tsp dried parsley
    • 1 tsp dried chilli flakes
    • 1 tsp crushed black pepper

    Garnishing

    • Grated hard cheese/Parmesan
    • Olive oil/piccante

    Notes

    • Boil pasta according to packet instructions and drain the water. You can use any  pasta of any shape. I am using Spinach Trottole made with durum wheat in the recipe here.
    • Sauté onion and garlic in oil.
    • Add aubergines, tomatoes and sun dried tomatoes. Fry for few minutes.
    • Add seasonigs.
    • Pour in the stock.
    • Cover and cook for 5-10 minutes. Aubergines should have become tender by now.
    • Add cream and grated cheese. Switch of the cooker. Do not cook after adding cream and cheese to maintain the creamy texture.
    • Mix sauce in the boiled pasta.
    • Garnish and serve!
    • Always mix hot sauce in hot pasta.
    • Always mix the two at the time of serving.
    • For pre preparation you can make the sauce before hand and keep aside. Warm it up on low heat and mix in the freshly boiled pasta at the time of serving.
    • Top it up with some fresh basil leaves to add the aroma.
  • BABARI QEEMA

    BABARI QEEMA

    BABARI QEEMA

    Mince and peas curry cooked with rich flavours
    Print Recipe

    Equipment

    • Knife
    • Chopping board
    • Pot with a lid
    • mixing bowls

    Ingredients
      

    Protein

    • 500 g mince (chicken or mutton)Use soya mince for vegetarian option

    Veggies

    • 150 g green peas Can use cooked frozen peas or fresh. Follow steps accordingly
    • 50 g ginger
    • 50 g garlic
    • 75 g onion
    • 75 g tomatoes
    • 3-4 green chillies (optional)

    Spices

    • 2 tsp salt (adjust according to taste)
    • 2 tsp chilli powder
    • 2 tsp coriander powder
    • 2 tsp cumin seeds powder
    • ½ tsp turmeric powder
    • 2 tsp kasuri methi (dry fenugreek leaves)

    Oils

    • 6 tbsp cooking oil

    Instructions
     

    Pre-prep

    • Chop roughly and grind together onion, tomatoes, ginger and peeled garlic cloves. Add water to make a paste as much you need to run the grinder. Avoid adding too much water as it will make the cooking process unnecessary longer.
    • Finely chop green chillies (if using)

    Main cooking

    • In a pot, heat oil and fry the grind paste until oil separates and the water dries
    • Add mince (whichever you are using) and cook for few minutes.
       I am using chicken mince here in the recipe.
    • Now add all the spices and cook on medium high heat for about 5 minutes . Keep stirring.
    • If using fresh green peas, add them now. If using frozen cooked peas add them later in the process.
    • Cook with the peas for few minutes. Add approximately 1 ½ cup water, cover the pot with a lid and simmer cook on medium low heat with steam for about 20 mins.
    • Cooking time at this stage will depend upon the type of mince you are using.
    • For chicken mince – 25 mins approximately
      For mutton – 40 mins approximately
      For soya mince – soak in water for half an hour and then cook for about 25 mins.
    • If you are adding frozen cooked peas add them just 10 mins before, towards the end of the cooking time.
    • When the mince is cooked, adjust the consistency of the final dish. It should not be dry or too runny. Finish off with a silky-smooth semi dry consistency.

    Notes

    • serve with roti, naan or parathas – choice of your flat bread.
  • CRISPY FRIED FISH

    CRISPY FRIED FISH

    Fish marinated in spices, dipped in a batter and then fried – Street food style

    Equipment needed:

    knife

    chopping biard

    mixing bowls

    deep round pan ( karahi)

    ladle

    Serves 8-10 people

    Ingredients:

    Marinade-

    1 kg boneless tilapia / cod fillets (cut into cubes of about 2”-3”)

    4 tbsp lemon juice

    4 tsp red chilli powder (adjust according to individual preference)

    3 tsp cumin seeds powder

    Salt to taste

    3 tsp garlic paste

    Batter-

    1 ½ cup rice flour

    1 ½ cup water

    Salt

    2 tsp chilli powder

    ¼ tsp deep orange food colouring

    Oil for deep frying

    2 tsp chat masala for garnishing

    Method:

    Marinate fish with all the ingredients in this section and leave aside for at least an hour. 

    Fish marinated

    Prepare the batter with a flowing consistency. It shouldn’t be too thick, just enough to wrap the fish. You will not get a crispy finish if it’s too thick. Rice flour has a tendency to rise when mixed with water. if you mix it and leave aside you might have to add little water before frying because it would thicken a little bit .

    Heat the oil for frying in a karahi (deep round pan). Once the oil is hot, dip each piece of fish in the batter and fry in batches. Flip the fish pieces once they get crisp on one side else the masala will come off. It takes approximately 5 -6 minutes to fry each batch because fish doesn’t take long to cook.

    Sprinkle chat masala and serve with green chutney !

  • GALAWATI KEBAB

    GALAWATI KEBAB

    A delicacy – Soft mince patty marinated with flavourful spices

    EQUIPMENT NEEDED:

    mixing bowls

    knife

    blender

    dry grinder

    fry pan

     Ingredients

    Marination

    1 kg chicken / lamb mince 

    Make sure the mince is without the fat. Preferable to have meat from the lamb leg.

    150g raw papaya

    2 tbsp fried onions

    1 tbsp ginger paste

    1 tbsp garlic paste

    1 tbsp gram flour

    *3tbsp Bihari kebab masala ( any company Shan/laziza)

    1 tsp each of cumin seed and fennel seed powder

    1 tsp red chilli powder 

    This will give you medium spice adjust according to your preference

    2 tsp salt ( adjust as per taste)

    1 cup oil for frying

    For smoky flavour

    1 tbsp pure ghee ( butter ghee)

    1 piece of coal

    Method

    Pre-praparation

    • Dry roast gram flour in a pan and set aside.
    • Cut in cubes the raw papaya and blend it in a blender with some water. Try not to make it too runny just the amount of water needed to run through the blender.
    • If you do not have fried onions, slice 100g onions and deep fry. Spread them on a plate on a tissue paper to make it crisp.

    Marination

    • Mix all the ingredients from the marination section in the chicken mice, except oil.
    • Run through the food processor to get a creamy mince and all spices blended in.
    • The mince need to be marinated for at least 5-6 hours, if possible overnight.

    ·       For smoky flavour 

    ·        Burn the coal on a low flame. Once it’s fully ignited place it in a small bowl and keep the bowl on the mince. Pour butter ghee on the coal and quickly cover with aluminium foil to lock the smoke in the bowl.

    Frying

    • Heat a non-stick pan and apply little oil with a brush. Keep the heat medium low.
    • Apply some oil onto your palms and pick some mince. Place it on your left palm.  Flatten and shape the patty gently with your finger tips. It will not be possible  to shape them like other kebabs as we are using a very creamy mince.
    •   Try your best to get a thin, round shape.
    • Gently slide it on to the pan.
    • Let it get brown on one side.
    • Carefully turn it and cook from the other side as well.
    • Sprinkle little oil after turning.
    • Fry in batches.

    Serve with parathas (home made flat bread) , frozen malabar or parathas or brioche buns. Add sliced onions , lemon and green chutney 

    *If you do not get hold of Bihari kebab masala use 

    1 tbsp cumin seed powder 

    1 tbsp fennel seed powder

    1 tsp Garam masala powder

    2 tsp red chilli powder

    Salt to taste 

    This will give you the nearest flavour.

  • DAAL MAAKHNI

    DAAL MAAKHNI

    Restaurant style Buttery lentils cooked in spices, originating from Punjab region of India.

    Serves 5-6 people

    EQUIPMENT NEEDED:

    knife

    chopping board

    mixing bowls

    pressure cooker or a pot with lid

    Deep round pan ( karahi)

    Ingredients:

    1 cup raw black gram lentils (whole urd daal)

    ¼ cup kidney beans (rajma)

    Soak the above two ingredients for at least 3 hours

    100g butter

    1 tbsp ginger paste

    1 tbsp garlic paste

    1 ½ tsp red chilli powder

    1 tsp paprika

    ½ cup tomato puree

    Salt to taste

    A pinch of dried fenugreek leaves

    Fresh cream for garnishing

    Tempering-

    1 tbsp oil

    ½ tsp garlic (chopped)

    2 tbsp butter

    Method:

    Start by boiling the lentils and kidney beans together with ½ tsp salt and 3-4 cups water. Do not use the water in which the lentils were soaked. You can use a pressure cooker or a pot for boiling. It takes about 25 minutes to soften the lentils and kidney beans in a pressure cooker. In a pot it will take much longer approximately 40-45 mins.

    Boiled lentils and kidney beans

    Once boiled, the lentils will have a mushy texture. Skim off 2-3 tbsp of water from the top of the boiled lentils to get rid of the dark colour water. This will help to give a beautiful colour to the dish when finished. Continue to simmer on low flame.

    On the other side, in a karahi (deep round pan), warm up the butter and add ginger and garlic paste. Saute for about 30 seconds. Keep the flame low medium to prevent butter from getting burnt. Now add tomato puree, some salt, chilli powder and paprika. Paprika will help to give daal a restaurant style look of reddish brown colour. Cook these together for about 3-4 minutes or until the butter starts to ooze out.

    Add boiled lentils to the fried masala and cook on medium high flame. Keep stirring.

    At this stage the lentils will start to get thicker. This process can be continued for about 10-15 minutes. Now add some water (about 1cup) and continue to cook to blend in all the flavours and get to the required consistency (at least 20 minutes). This slow cooking will enhance flavours in this dish.

    Mixed masala and daal

    Time to prepare the tempering- heat oil and saute chopped garlic until golden brown. Add this to the prepared lentils and mix in. Check seasoning and adjust. Also add extra 2 tbsp butter(optional) and a pinch of dried fenugreek leaves. 

    Garnish with fresh cream in the serving dish and serve with lachcha roti, tandoori roti, naan or even parathas go really with it

  • SWEET AND SOUR CHICKEN

    SWEET AND SOUR CHICKEN

    An indo Chinese dish with sweet and tangy flavour

    EQUIPMENTS NEEDED:

    knife

    chopping board

    mixing bowls

    wok

    ladle

    deep round pan ( karahi)

    Serves 4-5 people

    Ingredients

    1 kg chicken boneless thigh fillet (cut into medium pieces)

    For chicken:

    Oil for deep frying 

    1 egg

    4-5 tbsp cornflour

    Salt

    2 tsp Chilli powder

    2 tsp ajinomoto (flavour enhancer)

    2 tbsp soya sauce

    2 tsp garlic paste or crushed garlic

    Marinate chicken with the above ingredients (except oil) and set aside for at least an hour if possible. Don’t worry if you have to make it straightaway, you can go ahead with the recipe. 

    For the sauce:

    3 tbsp cooking oil ( use sesame oil if available)

    1 bunch spring onions (chop and keep the white and greens separate)

    6-7 cloves finely chopped garlic

    2 tsp sesame seeds

    Salt

    2 tsp crushed chilli flakes

    2 tsp vinegar

    2 tbsp tomato paste or 1/2 cup tomato puree ( because paste is more concentrated with tomatoes than puree)

    1 tsp honey

    2 tbsp Szechuan sauce

    2 tbsp thai sweet chilli sauce (optional)

    Recommended to use as it adds a very balanced sweet and tangy flavour.

    2 tbsp cornflour

    Method:

    Heat oil in a deep frying pan (Karahi).
    Fry the chicken pieces one by one in batches. Start frying on high flame, after few minutes when the coating gets crispy, fry it on low medium flame so the chicken gets cooked from inside (approximately 5-6 minutes) and then again on high flame for few minutes before taking it out. This process of frying will make the chicken crispy from outside and yet juicy and tender from inside.

    For the sauce, its best to use a wok.

    Make a paste of the cornflour in 1/4 cup water and keep aside.

    In a wok, start by heating oil and splatter sesames seeds.

    Saute chopped garlic and the whites of the spring onion. Flame needs to be medium to high at this point because we don’t want any release of water from the onions.

    When they turn brown add the spices and all the sauces in this section except cornflour and spring onions. 

    Quickly stir and add 1 cup water(approximately). Add the cornflour paste and quickly stir to thicken the sauce.

    At this point, you can adjust the quantity of water and the quantity of cornflour according to your required consistency. You can add more water if you want gravy and also cornflour paste to thicken it.

    Check the seasonings also and adjust. I have kept the sauce with a semi-dry consistency, just enough to wrap the chicken, as you can see in the picture below. For this consistency the measurements given should be fine.

    Add the chicken pieces and mix in the sauce. Cover and simmer for just about 4-5 minutes. This is just to blend in the sauce and chicken together. Switch off the flame and finally mix in the spring onions. 

    Serve with stir fired rice.

    Tips:

    • Make sure the chicken pieces are not too small as they become chewy after frying. If they are too big then it might not get cooked from inside properly. Its important to get the right size of chicken pieces to get the required texture of the dish.
    • When doing Chinese cooking, its advisable to keep all the ingredients ready as its mostly done on high flame and requires quick cooking.
    • This recipe can be varied in different ways by just adjusting the consistency of the sauce. Can be served as a snack or a starter by making the sauce without the cornflour. Make the sauce as in the recipe but without cornflour paste and toss in the fried chicken pieces. Cover with lid and leave it on medium heat for 6-8 minutes. Add in with green part of spring onions before serving. 
  • AFGHANI PULAO

    AFGHANI PULAO

    AFGHANI PULAO

    A rice and lamb/mutton dish made with special techniques and flavourful ingredients.
    Print Recipe Pin Recipe
    Servings 6

    Equipment

    • 2 pots with lids
    • frying pan
    • Ladles
    • Knife chopping board
    • mixing bowls
    • sieve

    Ingredients
      

    • 500 g lamb/mutton shanks (you can also use lamb/mutton leg cut into medium pieces)
    • 400 g Sella rice (or popularly known as biryani rice. You can use basmati rice but this one is preferable)

    Veggies:

    • 250 g onions (diced into cubes)
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 200g carrots (julienne cut)

    Other ingredients

    • 50g raisins
    • 50g almonds
    • 2 tbsp butter ghee
    • 1/2 cup cooking oil
    • 2 tsp cumin seeds
    • 1 tsp fennel seeds powder
    • 1/2 tsp garam masala powder
    • 1/2 tsp cardamom powder
    • 4 cups water
    • 3 tsp salt ( approximately. At this point taste the broth and it should taste like in a normal gravy) and 2 tbsp for rice.
    • 1 tbsp sugar (optional)

    Pre-preparation

    • Soak the almonds in boiling water for 5 minutes, and peel the skin off. if you want you can chop them into quarters or use them as it is. I normally prefer to half them.
    • Wash and soak the rice for at least half an hour before cooking.

    Instructions
     

    • In a pot, heat oil and splatter cumin seeds.
    • Add the diced onions and sauté. When they are turned brown, add just¼ cup water so they don’t burn any further.
    • Add the meat, ginger paste and garlic paste. 
    • Fry for 6-8 minutes or until the colour of the meat changes.
    • Add 4 cups of water, salt, fennel seeds powder and cardamom powder.
    • Cover with the lid and cook on high flame for about 8-10 minutes or until it starts to boil and there’s enough steam inside the pot. Leave it to simmer and cook on low medium flame for about an hour.
    • After about an hour check if the meat is tender. Cover it again and let it simmer cook till the meat is tender.
    • When completely done add the garam masala powder.
    • Taste for salt again and adjust if needed. Let it boil for 2-3 minutes. Now take the meat out from the broth and set aside.
    • You now have the meat and broth kept aside separate.
    • In a pan, fry the carrots, raisins and almonds one at a time. You can mix them after frying and place them on a foil and close it from the top like a packet.
    • Boil water with 1 1/2 tbsp salt and add rice to it. Let it boil until 80% of the rice is cooked. When done, drain the water using a sieve immediately.
    • Transfer the drained rice, while its steaming hot, into a pot.
    • Pour in the broth kept aside and gently mix it. Doesn’t need to be completely mixed, just a few gentle turns should be fine.
    • Place the shanks on top of the rice and place the aluminium packet of garnishing. Cover with a lid. Make it secured by adding aluminium foil/tea towel.
    • Keep on high flame for about 5 minutes and then lower the flame once there’s steam in the pot. Leave it on slow flame to cook in the steam for about 25-3o minutes.

    Notes

    • When you switch off the flame, do not open for another ten minutes because the rice is very soft and continues to cook in the steam inside.
    • In a rice plate, take out the rice, place the meat and then sprinkle the garnishing.