Food for the rational at heart
Chicken nihari recipe
1 kg chicken (cut up, bone in)
2 onions (sliced)
1 cup whole wheat flour
3tsp garlic and ginger paste
2tbsp fennel seed
2tbsp dried ginger
1tbsp garam masala powder
3tbsp red chili powder
salt (according to taste)
1 cup clarified butter (ghee)
Heat up the clarified butter and fry onion until soft. Add the chicken and cook till the chicken changes color. Add fennel seeds and dried ginger and cook more till the chicken is cooked.
In a cup of mix garlic and ginger paste with water paste and add it to the chicken. Add salt according to taste.
When it starts to boil, add red chili powder and cook.
Add two glasses of water.
Mix whole wheat flour with water add to the chicken, mix until a thick gravy forms.
Mix garam masala with water and add it, cover for half an hour. For Eid Ul Adha, garnish with ginger and coriander.
Sindhi Beef Biryani recipe
500gms Beef (boneless)
150gms Chicken (boneless pieces)
2tsp Garlic ginger paste
2 Onions (chopped)
2 Tomatoes (chopped)
4-6 Green chillies (minced)
2tsp Turmeric powder
2tsp Garam masala
1tsp Red chilli powder
½tsp Coriander seeds
1tsp Fennel seeds
2 Bay leaves
2 sticks Cinnamon
1 Star anise
1tsp Biryani masala
1tbsp Clarified butter (ghee)
Recipe directions: Wash the rice and soak in water for an hour. Heat a large pot add beef, pour water making sure the water level is 1 inch above the beef. Cover the pan with a lid and cook till the beef becomes soft.
Add chicken pieces when beef pieces are half cooked. Turn off the flame and strain out excessive water from it.
Boil rice. Add cinnamon, cardamom, star anise and mace to the rice. When the rice is half cooked, drain the water and keep the rice aside.
Heat clarified butter (ghee) in a large pan. Add bay leaves, coriander seeds, fennel seeds, cardamom, cinnamon, ginger garlic paste, onion and green chillies and Sauté. Add garam masala, salt, biryani masala, turmeric powder and red chilli powder. Cook for another minute and then add the cooked rice, beef and chicken in the pan. Cook for five minutes. For Eid Ul Adha, garnish with coriander and serve.
Food for the exotic adventurer
Pepper beef recipe
200g beef (cut)
2 tbsp sesame oil
1/2 onion, sliced
8 thin ginger slices
2 1/2 tbsp oyster sauce
1/2 tbsp grounded black pepper (according to taste)
1 tsp grounded white pepper (according to taste)
1 green pepper, sliced to thin strips
In a wok, heat sesame oil. Sauté ginger and onion until the onion is soft. Add bell peppers, stir fry for one minute Add oyster sauce, black pepper, white pepper. Stir fry to mix well Add beef slices and stir-fry till the beef is cooked. For Eid Ul Adha, serve with warm rice.
Roast mutton recipe
50 g butter
1 leg of mutton, boned and rolled
salt and freshly ground black pepper (according to taste)
Recipe directions: Preheat the oven to 220C/gas 8. Heat the butter in a roasting tin on the stove and add the meat. Fry on the leg for 5 minutes on each side to seal. Transfer to the oven and roast for 30 minutes.
Reduce the heat to 190C/gas 5 and cook for a further 30-40 minutes, until just pink in the middle. Remove from the oven and leave to rest for 15 minutes.
For Eid Ul Adha serve with potatoes, or any other savory food.
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