Yakhni Biryani

Here goes the basic recipe for the delicious Yakhni Biryani, a meat and rice dish of marvelous taste.  It is a classic North Indian dish cooked differently south Indian Biryanis and holds a high place in north Indian menu.  It gets its name from the Yakhni - the meat stock - it is cooked in.

Home cooked Yakhni Biryani
Photo: Seema Iqbal

Ingredients - group 1

1. Lamb/Mutton: 1 Kg

2. Onion (medium size, chopped lengthwise): 3 - 4 Nos

3. Turmeric powder:  a very small pinch

4. Tomato (small - medium size chopped): 4 - 5 Nos

Ingredients - group 2

1. Oil: 5 - 6 Tablespoons

2. Onion: 2 (medium size, chopped lengthwise)

3. Ginger-garlic paste: 2 ½ Tablespoons

4. Green chilies (less hot ones): 8 - 10 Nos

5. Salt:  To taste

6. Lemon juice: 1½ Tablespoons

7. Yogurt: 2½ Tablespoons

8. Rice: 1 Kg. (Soaked in water for 10 minutes. Use short grain rice like Jeerakasala or the rice which is generally used to prepare ghee rice)

9. Coriander leaves (Cilantro) coarsely chopped:  1 Cup

10.Water (generally for short-grain rice, a ratio of 1.5 cups of water is required to every 1 cup of rice)

Ingredients used to cook this Yakhni Biryan
Photo: Seema Iqbal

Step by step method for easy cooking:
Step 1:  Keep all the ingredients ready and handy.

Step 2:  Take a cooker, add lamb/mutton, turmeric powder and chopped onion, mix it and let it cook till the mutton is 75% done.  Then remove the lid and add chopped tomatoes and cook it until tomatoes are dissolved, then keep aside. (This step needs only the ingredients listed in group 1 above. No oil or water is needed at this stage).

Step 3:  Take a heavy-bottom cooking vessel and heat the oil.  Add chopped onion, ginger-garlic paste and sauté them for 2 to 3 minutes.  Now add green chilies (less spicy ones), already cooked mutton/lamb (step 2) and sauté it for 2 more minutes.  Now add salt, lemon juice, yogurt and cook for 3 to 4 minutes, keep stirring from time to time.  Then add water as per the ratio mention above (refer item 10) and turn the flame to high.  While it starts to boil, add soaked rice and wait for 1 minute.  Now add chopped Cilantro leaves and mix the whole thing very carefully without causing any damage to the boiling rice.  Now cover the lid tightly and cook in low flame until rice is fully done.  This would take 6 to 7 minutes but keep checking to be on safer side.  The delicious Yakhni Biryani is now ready to serve.

Yakhni Biryani served with onion-tomato salad
Photo: Seema Iqbal

Serving:

Serve the hot and yummy Yakhni Biryani with a portion of traditional onion-tomatoes salad or raita, or any other side dish of your liking.  Pickle is a great combination too.  Bon appétit!

Yakhni Biryani served with home cooked KFC type chicken
Photo: Seema Iqbal

Important and useful tips:

1. You may adjust the water-rice ratio based on the type of rice you would use.

2. Short grain rice is always advised for this dish but basmati rice also goes well.

3. If the meat is real tender then avoid using cooker at Step 2.

4. You may replace the lamb/mutton with chicken or any meat of your liking, but adjust the cooking time accordingly.

5. In case you don’t find the chilies that are less hot, you may have to reduce the quantity.

My Yakhni Biryani recipe is published in:

     1.  www.coastaldigest.com

     2.  www.seemaiqbal.blogspot.in 

Meat Steaks in Ginger-Garlic Sauce

Steaks are flat cuts of meat pan-fried or barbequed and served in thick sauce of different flavors.  Loaves of bread with butter, potato chips (french fries) and green salads are great accompaniment for the steaks.  Condiments like mayonnaise and ketchups goes well too.  Steaks can be served for breakfast, lunch or dinner, and a great idea for picnics.  Boneless flat cuts of tender beef is always preferred.  This particular recipe is modified and Indianized, so that even those who do not have barbeque facilities can also cook it with ease at homes.

Home-cooked steak arranged on veg bed
Photo: Seema Iqbal

Ingredients - set 1 (for marinating)

Boneless meat: 1 kg (cut into flat pieces)

Ginger-garlic paste: 3 tablespoon

Soya sauce: 3 tablespoon

Olive oil:  3 tablespoon

White vinegar: 1.5 tablespoon

Salt:  to taste

Ingredients - set 2 (for sauce)

Chicken stock: 1 cube

Ginger-garlic paste: 2 tablespoon

White vinegar: 1 tablespoon

Soya sauce: 3 tablespoon

Corn flour: 2 tablespoon

Cabbage: 1 cup (sliced) 

Bell pepper (capsicum): 1 no (sliced) 

Carrot: 1 no (peeled and cut)

Ingredients - set 3 (for presentation)

Sliced cabbage: 1 cup 

Sliced bell pepper: 1 cup 

Sliced carrot: 1 cup

Steak in ginger-garlic sauce, ready to eat
Photo: Seema Iqbal

Method:  Step by step method for easy cooking

Step 1: Take the meat pieces and hammer them using a meat hammer or rolling pin and put them in a bowl.  Now add ginger-garlic paste, soya sauce, white vinegar, salt, olive oil (ingredients set 1) and marinate the meat for 1- 2 hours.  You may also refrigerate the marinated steaks overnight. 

Step 2: Take a serving plate; arrange sliced cabbage, carrot, and bell peppers (ingredients set 3) on the sides and keep aside.  You may also make a bed of these veggies to arrange the cooked steaks over it.    

Step 3: Take a heavy-bottom pan and pre-heat it.  Add some oil and pan-fry the hammered and marinated meat one side at a time until it is done.  You may also deep fry the meat instead of pan-frying.  Once done, arrange the beef steaks evenly in serving plate which is already arranged with veggies (refer step 2), and keep it aside but don’t allow it to cool down. 

Step 4: Prepare corn starch by mixing the corn flour in a cup of warm water.   The corn starch is required for thickening the steak sauce to bring it to a desired consistency.  

  

Step 5: To prepare sauce, take the same pan in which the meat is fried (no need to remove residue as it adds to the taste) and add 4 cup of water and heat it.  While heating add chicken stock, ginger garlic paste, vinegar, soya sauce and keep stirring slowly.  Once it comes to boiling point, add cabbage, bell pepper and carrot (you may add any vegetable of your choice at this point).  Now add corn starch spoon by spoon, keep stirring steadily so that the sauce becomes a bit thick and lumps-free.  Once the desired thickness is achieved switch off the stove.

Step 6: Now pour the hot and spicy sauce on top of beef steaks which is already arranged in the serving plate.  

Step 7: Serve yummy beef steaks with toasted bread slices and butter.  The steak is always accompanied by potato chips and green salads.  Bon Appétit.

Important and useful tips:

You can check the doneness by cutting into the middle of steak. 

This recipe is also published at:

     1.  www.seemaiqbal.blogspot.in

Lamb Zeera-Pepper Dry

A lamb dish of Indian style and flavor prepared using minimal spices, but rich in aroma and taste.

Home made Lamb Zeera-Pepper Dry
Photo: Seema Iqbal

Ingredients set 1:

Mutton:  500 - 600 grams (small pieces - washed)

Oil:  3 tablespoon

Whole cardamom:  3 Nos.

Clove:  5 Nos.

Cinnamon:  ½ inch piece

Curry leaves: 10 to 12 Nos. - fresh

Green chilly:  1 number (slit)

Onion:  2 (medium size - chopped)

Ginger garlic paste:  1 tablespoon

Turmeric powder:  ¼ tablespoon

Salt:  for taste

Pepper powder:  ½ tablespoon

Coriander leaves (cilantro):  2 tablespoon (finely chopped)

Water: ½ cup – ¾ cup (as needed)

Ingredients set 2:

Whole coriander seeds:  ¾ tablespoon

Whole cumin seeds:  ¾ tablespoon

Whole red chilly:  2 Nos.

Ingredients set 3:

Coriander leave (cilantro): 2 tablespoons (roughly chopped for garnishing)

Green chilly:  1 No. (slit and seeds removed - optional)

Method - step by step - for easy cooking.

Step 1: Take a heavy-bottom pan and add whole coriander seeds, whole cumin seeds and red chilies (ingredient set 2) and dry roast them on low flame for 2 minutes.  Let it cool down, then make coarse powder or roughly crush them and keep it aside.

Step 2: Take the same pan, add 3 tbsp oil and heat it on low flame.  Add whole Cardamom, Cloves, Cinnamon, Curry leaves and sauté it for 3 minutes.  Then add 1 slit green chilly, chopped onion, ginger-garlic paste and sauté until onions become golden brown.  Now add mutton, turmeric powder, salt, pepper powder, mix well and cook it for 15 minutes.

Step 3: Now add the mixture of coarsely crushed/powdered coriander, cumin and red chilli (ingredient set 2) on top, cover the pan and cook it for 5 more minutes.

Step 4: Add ½ cup of water, 2 tablespoon of finely chopped cilantro and mix it well, cover the lid and allow it to cook for 20 minutes on low flame till the lamb is done.

Step 5: Transfer the preparation to a serving bowl, garnish with roughly chopped cilantro and slit – seedless green chilly and serve.

Important and useful tips:

1. Use only freshly prepared mixture for step 3 for alluring aroma.

2. Keep mixing from time to time during step 4.  It will help you to get your desired consistency or you can wait till it dries fully.

3. Follow the steps as mentioned and this lamb preparation will be of tempting aroma and great taste.  Bon appetite!

The recipe of this preparation is also published at: 

     1.  www.coastaldigest.com

     2.  www.seemaiqbal.blogspot.com 

     3.  www.vahrehvah.com

Coriander Chicken (Murgh Dhania Masala)

A boneless chicken preparation cooked in cilantro based thick green gravy.  Delicious and easy to cook, a very good accompaniment to all kinds of Indian rotis, idly or even rice.  

Home made Murgh Dhania Masala (Coriander Chicken)
Photo: Seema Iqbal

Ingredients - group 1

Chicken:  500 - 600 grams (boneless - washed)

Oil:  3 tablespoon

Curry leaves:  10 leaves - fresh

Whole cardamom:  3 nos

Clove:  4 nos

Cinnamon stick:  ½ inch piece

Ginger Garlic paste:  1 tablespoon

Onion (small):  1 no. (finely chopped)

Cumin seeds:  ¼ tablespoon

Coriander powder:  ½ tablespoon (use freshly dry-roasted and crushed dhania for extra flavor)

Turmeric powder:  ¼ tablespoon

Yogurt:  ¾ cup (thick yogurt preferred)

Salt:  to taste

Ingredients - group 2

Green chilli:  3 - 4 nos. (increase chilli if you like the preparation real hot)

Coriander leaves (Cilantro):  One and half cup (chopped)

Curry leaves:  7 - 8 leaves (fresh)

Ingredients - group 3

Poppy seeds:  ¾ tablespoon

Coconut:  ½ cup (grated)

Method:  Step by step method for easy cooking

Step 1:  Grind green chili, coriander leaves and curry leaves (refer to ingredients - group 2 above) adding very little quantity of water to get a thick but fine paste.

Step 2:  Grind poppy seeds and grated coconut (ingredients – group 3) with very little water to make it a fine paste.

Step 3:  Take a heavy-bottom pan and add oil and heat it.  Now add cardamom, clove, cinnamon, curry leaves, cumin seeds, chopped onion and sauté it until onion becomes transparent.  Add ginger garlic paste, coriander powder, turmeric powder and keep sautéing for 2 minutes.  Now add paste of poppy seeds and coconut, and sauté it for 2 minutes.  Then add paste of cilantro (coriander leaves), green chilly and curry leaves (ingredients - group 2) and also add yogurt and sauté it for 2 more minutes.  Now add boneless chicken and salt and mix it well.  Cook it on high flame to bring it to boiling point then cover the lid and allow it to cook for 20 minutes on low flame until chicken is fully done.

Transfer the preparation to a serving bowl, garnish if with tomato-rose and mint leaves as seen in picture.  The yummy quick dish is ready to serve hot!

Important and useful tips:

Use only fresh ingredients for alluring aroma and taste.  Let the chicken (murgh is Indian name for chicken) cook in its own juices and thick masala, no need to add water during cooking process to maintain desired thick consistency.

This recipe of Murgh Dhania Masala is also published at: 

     1.  www.coastaldigest.com

     2.  www.seemaiqbal.blogspot.com

Shami Kabab

Shami Kabab is a delicious lamb/meat preparation, very popular among all types of Kababs in Indian subcontinent.  Easy to prepare and can be stored in refrigerators for real long time. A good accompaniment for any kind of meals and even served as snacks with evening tea. Children love them and hence Shamai Kabab is a great idea for children’s lunch-box too.  Shami Kabab is a favorite item during Iftar time in Ramadan days in many parts of the country.  There are different ways to make Shami Kababs but this method is the easiest one as it doesn’t need minced/ground meat.

Home made Shami Kabab
Photo: Seema Iqbal

Simple Ingredients:

Boneless lamb (or any meat of your choice): 1 kg.

Water: ½ cup

Onion (chopped): 2 nos.

Split Bengal gram – soaked (Chana dal):  ¼ kg.

Cumin seeds: 1tablespoon

Ginger: ½ inch piece

Garlic: 5 - 6 cloves

Turmeric powder: ¼ tablespoon

Red Chilli (crushed): 1tablespoon

Garam-masala powder: ½ teaspoon

Salt to taste

Lemon juice: 1 ½ tablespoon

Green chilli: 2 nos.

Coriander leaves: ½ cup (chopped)

Egg: 2 nos. (beaten)

Oil: for shallow frying

Method:  Step by step method for easy cooking

Step 1:  In a pressure-cooker add boneless meat, water, chopped onion, soaked chana dal, cumin seeds, ginger, garlic, turmeric powder, red chilli powder, garam-masala powder and salt -- cover the lid and cook it till the meat is done.  Open the lid, mix well and cook for some more time until all water evaporates.

Step 2:  Now grind this mixture of cooked meat and ingredients in a food-processor adding lemon juice, slit green chilli, and coriander leaves, to get a thick coarse paste.

Step 3:  Now make small dumplings of the mixture and press it between your palms to get flat circular croquettes, which is the right shape for Shami Kabab.  Approximately 1 ½ to 2 inch diameter and up to ½ in thick croquettes are ideal in size.

Step 4:  Now take a frying pan and heat oil.  Once oil is hot dip the Kabab in beaten egg and shallow fry them on low heat till they get nice brown colour.  You can also use ghee or butter instead of oil.

Step 5:  Serve Shami Kabab garnished with chopped coriander leaves, lemon pieces and onion rings as seen in picture. Bon appetite!

Important and useful tips:

Do not overcook or over grind the meat. Meat mixture has to retain its fiber texture for great taste.  After step 3 you can also store the Kabab for real long time.  It remains fresh in refrigerator for a week or even more.

This recipe of Shami Kabab is also published at: 

     1.  www.coastaldigest.com

     2.  www.seemaiqbal.blogspot.com

Fish Biryani (Dum)

The Biryani gets its name from the Persian word "biryaan" meaning roasted or fried. Among all types of Biryanis the Fish Biryani has a distinct place especially among the people living in the coastal areas.  This particular recipe of Fish Biryani is significantly modified and simplified to get the same great taste without putting much efforts.  This recipe would prove helpful to those working ladies and college goers who don't have enough time to spend in the kitchen but at the same time don't want to compromise on taste!  

Home made Fish Biryani
Photo: Seema Iqbal

Ingredients set 1 (for marinating)

King fish: 10 - 12 pieces (steaks) of medium size

Oil:  3 tablespoon

Red chilli powder:  1 tablespoon

Turmeric powder:  1/2 tablespoon

Biryani Masala: 2 tablespoon (store-bought)

Lemon juice: 1/2 cup

Salt to taste

Ingredients set 2 (for preparing masala base)

Biryani Masala: 2 tablespoon (store-bought) 

Coriander leaves (cilantro):  1 cup (coarsely chopped)

Mint leaves: 10 - 12 leaves (fresh)

Ginger-garlic paste:  1 and 1/2 tablespoon

Green chilli: 5 - 7 No. (slit lengthwise)

Fried onion: 1/2 cup

Lemon juice: 1/4 cup

Ingredients set 3: (for preparing rice)

Long grain Basmati rice: 500 grms. (soaked in water for 20+ minutes)

Oil: 2 teaspoon

Shahi zeera: 1 tablespoon

Clove:  5 Nos.

Cinnamon: 1 and 1/2 inch piece

Bay leaves: 3 Nos.  

Star anise (Biryani flower): 2 nos.

Salt to taste

Ingredients set: 4 (for Dum process)

Saffron color (Biryani color): 1 pinch, dissolved in little water

Fried onion: 1 cup

Oil: 1 - 2 tablespoon (use oil which is used to prepare fish) 

Fish Biryani being prepared
Photo: Seema Iqbal

Method - step by step - for easy cooking.

Step 1 - marinating fish:  Take mixing bowl and add fish pieces, chilli powder, turmeric powder, biryani masala, oil, lemon juice, salt (Ingredients set 1), mix and marinate it for 10 to 15 minutes. 

Step 2 - preparing fish:  Take a heavy bottom non-stick pan and add oil and heat it, once the oil is hot shallow fry the marinated fish one side at time. (cook for 70- 80 % only).  Then remove the fried fish carefully and keep them aside.  Better use a spatula/turner to remove fish.

Step 3 - preparing masala base:  Now take the same non-stick pan which was used for shallow frying the fish.  Add biryani masala, mint leaves, coriander leaves (cilantro), ginger garlic paste, slit green chilli, lemon juice, fried onion (Ingredients set 2) to the left over oil in the pan and cook it for 10 minutes occasionally mixing all the ingredients.  Now take half of this mixture and pour it on top of fried fish, and keep the rest half of the mixture aside.

Step 4 - preparing rice:  Now take sufficient water in a rice-pot and boil it adding oil, shahi zeera, cloves, cinnamon, bay leaves, star anise and salt (Ingredients set 3).  Once the water boils, add soaked rice and cook until the rice is 80% done and then drain the water immediately.

Step 5 - dum process:  Take a rice pot, add rest of masala mixture (referred in step 3), add 1 - 2 tablespoon of water in which rice was cooked and bring the mixture to a boil.  Then spread the half of the rice (which is 80% done) evenly on top of this boiling masala, add some saffron colour, fried onions and some oil in which masala was prepared, (Ingredients set 4). Now add rest of the rice and repeat adding saffron colour, fried onions and oil.  Now arrange the shallow fried fish pieces (steaks) on top of rice carefully and then cover the pot tightly, reduce the flame right after one minute.  Let it be on this Dum process for 15 - 20 minutes on a very low flame.  Now the delicious fish biryani is all done and ready to serve!

Step 6 - serving:  Transfer the fish pieces to a separate bowl.  Transfer rice to serving plate, add fish pieces with its masala on top, garnish with mint leaves and chopped cilantro and serve hot.  Riata is a good combination. 

Some of the ingredients used
Photo: Seema Iqbal

Important and useful tips:

Use only fresh ingredients for alluring aroma and taste.  Use fresh king fish (it is also known as Surmai in some areas and Anjal in Mangalore area) for better results.  Do not add fish underneath the rice because the fish may break into pieces.  

The recipe of this Fish Biryani is also published at:

     1.  www.coastaldigest.com

     2.  www.seemaiqbal.blogspot.com