Tag: Lunch

Sarson Ka Saag

Sarson da Saag served with Makki di Roti makes for a perfect traditional Punjabi dish. Come winters, and this dish is to be flaunted at every street side dhaba, restaurant, household and people’s hearts.

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20 minutes
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1 hour +
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6-7
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Sarson da Saag served with Makki di Roti makes for a perfect traditional Punjabi dish. Come winters, and this dish is to be flaunted at every street side dhaba, restaurant, household and people’s hearts. The dish is made from sarson (mustard leaves) to which little quantities of paalak (spinach) and bathu (wild spinach) are added. The green sarson ka saag is scrumptious to eat with a dollop of butter. From being one of the favourite recipes of the rich Punjab state to earning wide recognition overseas, this iron-rich dish is sure to mesmerise your senses with a delicious taste. Rest, as it is said, this dish can only be savoured and not be written in words.
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[av_tab title=’Ingredients’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]

  • 4 cups Sarson ka saag,chopped (fresh mustard leaves)
  • 2 cups chopped Spinach (optional)
  • 1 cup chopped Bathua (optional)
  • 4 tbsp Pure Ghee
  • 2 medium chopped Onions
  • 2 inch piece chopped Garlic
  • 4-6 chopped Green Chillies
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 2 tsp Cornmeal
  • 2 tsp Unsalted Butter

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  • Heat two tablespoons of ghee in a pan; add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes.
  • Now, add salt and cook on moderate heat for ten minutes.
  • Add cornmeal and a little water, cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.
  • Heat the remaining ghee and butter in the same pan.
  • Add the ground mixture and cook for five to ten minutes.
  • Serve hot with makki di roti.

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Marwari Gatta Pulao

Marwari Gatta Pulao and Gatta Dry recipe are the famous dishes of Marwari region. Marwari Gatta Pulao is mainly prepared during the festivals and liked by everyone.

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15 minutes
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30 minutes
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4
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Does the mention of flavourful rice dotted with fried dumplings tantalize your senses? Marwari Gatta Pulao and Gatta Dry recipe are the famous dishes of Marwari region. Marwari Gatta Pulao is mainly prepared during the festivals and liked by everyone. However, you can prepare it just about any day to treat yourself, your friends or family.
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  • 1 cup/100gm Bengalgram flour
  • 1/4 tsp Bicarbonate of soda
  • 2 tsp / 3 gm Coriander (dhaniya) powder
  • 2 tsp / 4gm Red chilli Powder
  • 1 tsp / 2 gm Garam masala (standard, secp.16)
  • salt to taste
  • 2 tbsp / 30 ml Refined oil
  • 2 tsp Yoghurt (dahi)
  • Refined oil for frying
  • 4 cups / 800 ml Water for boiling the gattas

For the rices:

  • 1/2 cups / 300 g Basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained
  • 3 tbsp / 45 gn Ghee
  • 4 Cloves (laung)
  • 1 Cinnamon (dalchini) stick, 1” piece
  • 4 Green cardamoms (choti elaichi)
  • 5 tsp / 10 gm Turmeric (haldi) powder
  • Salt to taste

For the garnishing :

  • 1 tbsp / 10 gm Raisins (kishmish), fried
  • 10 Cashew nuts (kaju), fried

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  • For the Gatta, mix the first 6 ingredients well, ass the oil and rub with fingers, until well incorporated. Add a little water and knead into a stiff dough. Divide the dough into three equal portion. Make each portion into 1/2” thick x 4” -long roll.
  • Boil the gatta rolls in a large pan and on high heat, uncovered, for 10-12 minutes. Remove, drain and cool. Cut each roll into 1/2”-long piece and deep-fry the gattas until light brown.
  • For the rice, heat the ghee in a pan: add the whole spices and saute until the cardamoms change colour. Add the drained rice and stir to coat the grains with the ghee. Add turmeric powder, salt and 3 cup water. Bring to the boil. Lower heat, cover and cook until the rice is half done. Add the fried gattas and continue to cook until the rice is done.
  • Garnish with raisins and cashew nuts.

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Saudi Kabsa

Saudi Kabsa This dish is one of the most popular Saudi rice dishes, cooked with chicken, considered a staple dish throughout the kingdom.

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30 minutes
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30 minutes
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3-4
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Saudi Kabsa This dish is one of the most popular Saudi rice dishes, cooked with chicken, considered a staple dish throughout the kingdom.
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  • 1/2 kg of long-grain Kohinoor Basmati Rice.
  • 8 Chicken drumsticks
  • ¼ cup vegetable oil
  • 2 medium onions, sliced
  • 1 (12 ounces)Can tomato puree
  • 2 medium tomatoes, chopped
  • 4 cloves of garlic, crushed
  • 2 medium carrots, grated rind of one orange
  • 4 cloves
  • 4 cardamom pods
  • 3 cinnamon sticks
  • Salt and pepper to taste
  • ¼ cup raisins sliced almonds & cashews

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  • Sautee onion in oil until they begin to brown.
  • Add chicken pieces, tomato puree, chopped tomatoes, garlic and stir for about five minutes over low heat.
  • Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste.
  • Cook over medium heat, covered, about 20-25 minutes until the chicken is cooked.
  • Remove the chicken. Set aside to keep warm.
  • Stir rice into the liquid in the pan, and cook, covered over low heat for about 35-40 minutes, or until liquid is absorbed.
  • Put rice on a serving platter with chicken pieces arranged around garnish with fried raisins almonds and cashews.

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Murg Mussallam

Rich roasted whole chicken, stuffed with rice, Sind Murgh Musallam, is a party fare that should be relished with family and friends.

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1 hour
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30 minutes
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4-6
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Rich roasted whole chicken, stuffed with rice, Sind Murgh Musallam, is a party fare that should be relished with family and friends. This chicken recipe has its own significance and name in the array of mughal nawabi recipes.
Once the dish has been cooked carve the chicken into serving pieces. Serve with a small amount of the stuffing, scooped out of the cavity. Garnish the dish with herbs, sliced onion and lemon wedges to make it all the more tantalizing.
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  • 800-900 gm. Full chicken, without skin

For the marinade:

  • 1-1/2 tsp. / 6 gm. Salt
  • 1 tsp. / 6 gm. Bicarbonate of Soda
  • ½ cup / 85 gm. Unsalted butter

For the stuffing:

  • ½ cup / 100 gm. of Kohinoor Extra Long Basmati Rice
  • 2 tomatoes, large, blanched, peeled & chopped
  • 1 onion chopped
  • 1’ piece of chopped ginger
  • 2 pieces of chopped green chilies
  • ½ tsp. / 2 gm. Salt
  • ½ tsp. / 1 gm. Black pepper powder
  • 1 Egg, hard boiled & chopped
  • ¼ cup / 50 gm. Yoghurt
  • 2 tbsp. / 40 gm. Butter

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  • Wash the chicken and dry with kitchen paper towels, making sure the cavity is dry as well. Keep aside.
  • For the marinade. Rub the salt and bicarbonate of soda into the chicken; marinate for 1 hour.
  • Heat 2 tbsp. unsalted butter in a large frying pan; add the chicken, and fry till golden brown. Remove and keep aside to cool.
  • For the stuffing. Mix all the ingredients mentioned and spoon this mixture into the cavity of the chicken.
  • Place the stuffed chicken in an ovenproof dish. Dot the chicken with small portions of the unsalted butter and roast in a preheated oven at 180 degree Celsius, basting regularly with butter until the chicken becomes tender.
  • Remove the chicken from the oven and carve into serving pieces. Serve with a small amount of stuffing scooped out of the cavity.

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Hyderabadi Biryani

Hyderabadi Biryani is the king of Indian biryanis, named after one of the most famous Indian cities, this is a popular non-vegetarian basmati rice dish.

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1-2 hours
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30 minutes
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4
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Hyderabadi Biryani is the king of Indian biryanis, named after one of the most famous Indian cities; this is a popular non-vegetarian basmati rice dish. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. It is traditionally prepared with long aromatic basmati rice and mutton, lamb or chicken.
A biryani is accompanied with raita and Mirchi ka Salan – a green chili curry. It may also be accompanied by Bagare Baingan (roasted Eggplant) or a green salad consisting of onion, carrot, cucumber, and lemon wedges.
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[av_tab title=’Ingredients’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]

  • 500 grams of Kohinoor Gold Extra Long Basmati Rice
  • 1 Kg mutton (or chicken/lamb)
  • 2 cups curd
  • 2 tbsp garam masala powder
  • 2 tbsp garlic & ginger paste
  • 2 cups golden friend sliced onions
  • 3 green chillies
  • 2 lemon (juice)
  • 1tbsp meat tenderizer
  • 1 bunch mint
  • 1 bunch coriander leaves
  • 5 tbsp cooking oil
  • 1tbsp red chilli powder
  • 1 pinch saffron
  • 1 pinch turmeric powder
  • 2 boiled eggs (for decoration)
  • 50 g cashew nuts (optional)
  • Salt to taste

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  • First boil the water, add oil, salt and cook the Kohinoor Gold Extra Long Basmati Rice till it is half cooked, and keep aside.
  • Next marinate the mutton (chicken or lamb, if you prefer) by adding all the spices, curd, onion, and garlic & ginger paste. Keep aside for 1 to 1.5 hours.
  • Now in a pan put some oil and then add the marinated mutton in the bottom layer and top it with half cooked basmati rice, add mint leaves, coriander leaves and friend onions.
  • Repeat the same process twice to create 2 layers.
  • Put saffron, pre-soaked in a little milk, cook for 30 minutes, or till cooked through.
  • Garnish with friend onions, fried cashews, slit and fried green chilies.
  • Serve hot with raita and Mirchi Ka Salan.

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Achari Paneer Pulao

Achari Pulao adds a spicy twist of Mango pickle to Rice, by blending the tangy flavor of pickle with the pleasant aroma of Basmati Rice.

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10 minutes
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40 minutes
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4
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Achari Pulao adds a spicy twist of Mango pickle to Rice, by blending the tangy flavor of pickle with the pleasant aroma of Basmati Rice.
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  • Charminar Special Pulao Rice – 2 cups
  • Green Peas – 3 tbsp. (boiled)
  • Cloves – 2
  • Cardamom – 2
  • Cinnamon – 1 inch stick
  • Saffron – 2 pinches
  • Shahjeera (Caraway seeds) – ½ tsp.
  • Milk – 1 tsp.
  • Bay leaf – 1
  • Oil/Ghee – 3 tbsp.
  • Salt – as per taste

For Achari preparation:

  • Paneer – 2 cups (cut into cubes)
  • Curd – ½ cup
  • Turmeric powder – ½ tsp.
  • Fennel seeds – ½ tsp.
  • Mustard seed – ½ tsp.
  • Green Chilli Pickle Masala – 1 tsp.
  • Meethi Dana (Fenugreek seeds) – ½ tsp.
  • Cumin seeds – 1 tsp.
  • Mango Pickle Mustard Oil – 1tsp (taken from Mango Pickle jar)
  • Salt – as per taste

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Boil Charminar Special Pulao rice in a deep bottomed pan. Add a little Salt to avoid the Rice granules from sticking. Drain and keep the Rice aside. Let it cool.

In a bowl, add Milk and Saffron strands. Let them soak and release colour. Once done, add in the Rice and mix well. Keep it aside. Blend Curd, Green Chilli Pickle, Turmeric powder, Mustard, Fennel, Cumin, Fenugreek seeds and Mustard Oil from the Mango pickle and add Salt. Blend until seeds and spices are coarsely crushed. When the blended paste becomes smooth, pour in a bowl. Add Paneer Cubes and coat with the paste. Let it marinate for 15-20 minutes. Upon marinating, grill the Paneer with paste in a skewer or fry them in 1 tbsp. oil till the cubes turn golden brown. Keep the leftover paste aside. Now heat Oil/Ghee in a large pan. Season with Shahjeera, Cinnamon, Clove, Cardamom and Bay leaf. When they start spluttering, add the left over paste with Green Peas and cook for few seconds. Now add Kohinoor Basmati rice, Paneer and sprinkle Salt. Mix well.
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Korma Pulao

Korma gravies are very popular with most people. Korma gravy can be combined with everything from vegetables to paneer to chicken.

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1 hour
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30 minutes
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4-6
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Korma gravies are very popular with most people. Korma gravy can be combined with everything from vegetables to paneer to chicken. Here is an innovative recipe of a layered pulao made with korma gravy and rice that has been flavoured with whole garam masalas and saffron.
Relish this dish with any dal of your choice, raita or a fresh green salad consisting of onion, carrot, cucumber, and lemon wedges.
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  • 400 gm. of Kohinoor Super Basmati Rice
  • 600 gm. mutton, chicken or lamb (assorted pieces)
  • 1tbsp / 18 gm.  Garlic (lasan) paste
  • 1 tbsp / 18 gm. Ginger (adrak) paste
  • 1 tsp / 2 gm. Red chili powder
  • ½ tsp / 2 gm. Cocunut (nariyal) grated
  • 1 tbsp / 15 gm. Almonds (blanched & peeled)
  • ½ tsp. poppy (khuskhus) seeds
  • ½ tsp. Sesame (til) seeds
  • 1 tsp / 2 gm. Coriander (dhaniya) seeds
  • ½ tsp / 1 gm. Turmeric powder
  • ½ cup / 100ml Refined oil
  • ¾ cup / 90 gm. Sliced Onions
  • ½ cup / 100 gm. Yoghurt (dahi)
  • Salt to taste

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  • Grind the garlic, ginger, red chili powder, coconut, almonds, poppy seeds, sesame seeds, coriander and turmeric to a paste.
  • Mix the chicken, lamb or mutton with the ground paste.
  • Heat the oil in a deep pan; add onions and sauté till light brown. Add the lamb and mix well. Reduce heat and add yoghurt. Continue to cook until the yoghurt is absorbed and the lamb is brown in colour. Add just enough water so that very little remains when the lamb is almost tender and the oil rises to the surface. Remove the pan from the heat and keep aside.
  • Bring 3-1/2 cups water the boil and then add the drained Kohinoor Super Basmati Rice and salt. Stir to mix well. Bring back to the boil; reduce heat, cover and cook until the water is absorbed and the rice is almost done.
  • Grease a deep ovenproof pan. Layer the rice and meat, beginning and ending with the rice. Spread a slightly moist cloth on the rice and cover with a tight fitting lid. Put the pan in a preheated oven (170 Degree Celsius) for 10-15 minutes.
  • Keep aside for 5-10 minutes and serve hot with any dal of your choice, raita or a fresh green salad consisting of onion, carrot, cucumber, and lemon wedges.

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Brown Basmati Pulao

Best made with brown basmati rice, this pulao recipe can use any combination of vegetables including potatoes, peppers, parsnips, mushrooms and zucchini.

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1 hour
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15-20 minutes
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4
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Best made with brown basmati rice, this pulao recipe can use any combination of vegetables including potatoes, peppers, parsnips, mushrooms and zucchini.
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  • 1 ½ cups of Kohinoor Brown Basmati Rice
  • 2 medium onions
  • 1 inch stick cinnamon
  • 2-3 cloves
  • 1 teaspoon cumin seeds
  • 2 medium carrots cut into small pieces
  • ¼ medium cauliflower, separated into small florets
  • 1 cup shelled green peas
  • 2 green chillies, slit
  • 1 teaspoon garam masala
  • Salt to taste

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  • Drain Kohinoor Brown Basmati Rice in running water.
  • Slice onions.
  • Heat oil in a non-stick pan; add cinnamon, cloves and cumin seeds and sauté till cumin seeds change color.
  • Add onions and sauté till light brown. Add carrots, cauliflower, Green peas and green chilies.
  • Add Garam masala & Toss well and add Kohinoor Brown Basmati rice.
  • Mix well and add 4 cups water and salt. Mix again and bring to a boil. Cover and cook on low flame till done.
  • Serve hot.

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