Sunday, Jun 24, 2018 | Last Update : 06:50 AM IST
When you indulge, don’t do it in half-measure. These royal Indian recipes are worth it.
Break the vadiyan into smaller pieces. Now, stir fry in 40 gm ghee until golden. Keep aside.
In a vessel, heat ghee and saute cumin and onions till the onions are soft.
Add potatoes and cook for another two minutes. Add turmeric, red chilli, coriander and garam masala powder.
Now add rice, water (double the quantity of rice) and salt.
Cover and cook for 20-25 minutes on medium-low flame.
Bhuna Murgh Khumidarh
Soak mushrooms in turmeric water.
In a vessel; heat ghee add cumin and cardamom. Now, add onion, green chillies and sauté.
Add chicken and cook for 10 minutes.
Now, add mushrooms, salt, lemon juice and sprinkle red chilli powder.
Cook until the moisture is evaporated.
Finish off, with heated ghee and garnish with spring onion.
Marinate the lamb curry cut with yogurt, salt, lemon juice and red chilli powder.
In a vessel, heat ghee, add the whole spices. Now, add onion and sauté until light golden.
Add turmeric, red chilli powder, coriander powder, garam masala powder and ginger-garlic paste. Add the marinated lamb and let it cook for five minutes.
Add tomatoes and cook till the oil separates.
Now, add mince and green chillies. Cover and cook on medium heat for 45 minutes.
— Recipes courtesy Chef Arshdeep Singh