Recipes
Eid Platter
Muhammad Towhid goes into the kitchen of the five star hotels and shares some recipe with you which you might try out at your own place this EID
RECIPE FROM HOTEL AMARI DHAKA
1. SHAHINAWABI MUTTON BIRIYANI
INGREDIENTS SERVES: 4
- • ½ kg Basmati Rice (semi-cooked)
- • 1 kg Boneless Meat (washed and chopped into square pieces)
- • 500 gm Curd
- • 4-6 tsp Ginger-Garlic Paste
- • 4-6 Green Chili
- • 8-10 Big Onions (sliced)
- • ¼ cup Lime Juice
- • ½ tsp Red Chili Powder
- • ½ A pinch of Caraway Seeds (Shahi Zeera)
- • 5-6 twigs Coriander Leaves (chopped)
- • 5-6 twigs Mint Leaves (chopped)
- • 2-4 pinch Saffron,pods Cardamom, Cinnamon
- • 2-3 drops Saffron Color
- • 1-2 pods Clove
- • 2 cup Oil
- • 2 tsp Ghee
- • Salt to taste
PREPARATION:
30min › Cooking:20min › Extra time: 2hours Marinating › Ready in:2 hours 50min
- Smear the pieces of meat with ginger-garlic paste. Keep them to marinate for an hour. Meanwhile, fry the sliced onions in a heated pan on low flame till light brown. Let the onions cool down and crush them. Now add crushed fried onion (only three-fourth), curd, red chili powder, cinnamon, green chili paste, cardamom, shahizeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. Leave the meat as it is for 1 hour.
- Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. Now spread a layer of semi-cooked rice in a heavy bottomed vessel. Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. Now tightly cover the vessel with a lid. Keep it on a low flame on tawa (cooking dish).
- Remove the vessel from the flame exactly after 15 minutes. ShahiNawabi Biryani is ready to eat. Serve hot.
- Garnish with Coriander and mint leaves and small piece of Lemon.
2. LAMB SHANK KORMA CURRY WITH TURMERIC RICE
INGREDIENTS
SERVES 4
- • 2 bay leaves
- • 2 stick cinnamon
- • 2-4 large red chilies (depending on how hot you want it)
- • 1 tablespoon fresh ginger, finely grated
- • 7 cardamom pods, crushed and ground
- • 5 cloves
- • 2 teaspoons ground cumin
- • 1.5 teaspoons garam masala
- • 3-4 tablespoons oil or ghee
- • 3/4 cup chopped onion (about 3-4 onions)
- • 5 garlic cloves, peeled and chopped
- • 100g/3.5ozs. toasted cashews, ground finely
- • 1 litre beef or lamb stock
- • 4x lamb shanks (about 1.3 kilos, preferably smaller ones so that they fit in the pot)
- • 1/2 cup sultanas
- • Salt, pepper and sugar to taste
- • 2 sweet potatoes, peeled and cut into chunks
- • 1/2 cup cream Turmeric rice
- • 1.5 cups basmati rice (golden basmati)
- • 1.5 cups water
- • 5cm piece fresh turmeric, peeled and finely chopped
- • 1 teaspoon ground turmeric
- • 1/2 teaspoon salt
PREPARATION ›
- Preparation time: 20 minutes › Cooking time: 3 hours
1. It is preferred to do this a day or two before serving to make skimming the fat easier. Dry fry bay leaves, cinnamon, chilies, ginger, cardamom, cloves, cumin and garam masala in a large cast iron pot until fragrant and then add some oil or ghee and fry the onion and sauté until softened. Add garlic and sauté for another minute or two and then do the same with the ground cashews. - Add the stock, lamb shanks and sultanas and bring to boil, making sure that the shanks are covered with liquid. Simmer for 2 hours or until soft.
- Remove the lamb shanks from the pot and place in the fridge and place the cooled pot of gravy in the fridge to chill. The next morning you can just scoop the top layer of semi solid fat off.
- Preheat oven to 180C/350F and line a baking tray with baking paper (just for ease of cleaning). Place the shanks in the tray and bake for 20 minutes until browned.
- Meanwhile, put the sauce back onto the heat and bring to a boil. Simmer the sweet potato pieces in the sauce until soft. Then add the cream at the end and stir. Taste for seasoning, add salt, pepper and sugar depending on what isneeded. Return the lamb shanks to the sauce and simmer for 10 minutes to coat the shanks in the rich gravy.
- To make the turmeric rice, wash and rinse the basmati rice and add water, turmeric pieces, ground turmeric and salt to a saucepan. Cover and bring to a boil. Reduce down to low heat and cook for 15 minutes. Do not remove lid during this time. Turn off and then allow to stand for 10 minutes before removing the lid.
3. HYDERABADI NARGISI KOFTA
INGREDIENTS
SERVES: 8
- • ½ kg mutton mince
- • 1 stick cinnamon (darcini)
- • Salt to taste
- • ¼ teaspoon turmeric powder (haldi)
- • ½ teaspoon cumin (jeera) powder
- • 1 teaspoon coriander (dhania) powder
- • 1 teaspoon garam masala
- • ½ teaspoon red chili powder
- • 1 tablespoon ginger garlic paste
- • 1 onion, chopped fine
- • 3 green chilies, chopped fine
- • 3 tablespoons besan (gram flour)
- • 1 egg, beaten
- • 8 hard boiled eggs
- • Oil for deep frying
- • 1 teaspoon chaat masala
- • ½ cup chopped coriander leaves
- • Lime wedges for garnish
- • Food safe twine or rope Directions
PREPARATION >
10MIN › COOK:45MIN ›EXTRA TIME:30MIN CHILLING › READY IN:1HR25MIN
- Wash and cook mince with 1 cup water, salt, cinnamon stick, and turmeric powder until cooked and all liquid dries up, about 20 minutes. Let cool slightly.
- In a large bowl, add cooked mince and onions, ginger, garlic, green chilies, and all spice powders. Add beaten egg and gram flour and mix well. Refrigerate for at least 30 minutes so the mixture binds well later.
- Peel the hard boiled eggs. Make 8 equal sized portions from the meat mixture. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hardboiled egg in the center and wrap the meat tightly around it. Tie a piece of thread around the wrapped egg. Repeat with the rest of the eggs and meat. If possible, refrigerate the eggs again. You can make the koftas till this step and refrigerate overnight.
- Heat oil in a pan for deep frying. Fry the koftas. Cut the thread. To serve, slit the eggs in halves lengthwise. Sprinkle with chaat masala and serve garnished with coriander leaves and lime wedges on the side.
RECIPE FROM WESTIN BEEF CHILLI FRY
Ingredients:
- • Beef 275gm
- • Brown sugar 5gm
- • Soy sauce 36ml
- • Chopped onion 30gm
- • Cloves garlic 4-5 pc
- • Shallot for garnishing 1 bunch
- • Red chili 1-2
- • Red capsicum 20gm
- • Yellow capsicum 20gm
- • Fresh spring onion 3gm
- • Vegetable oil 50ml
- • Chicken stock 120gm
- • Oyster sauce 30gm
- • Dry red chili 2gm
PREPARATION >
- Slice beef as thinly.
- Combine all Stir-Fry Sauce ingredients in a bowl, and whisking to dissolve.
- Heat a large wok or frying pan over medium-high heat. Add 2-3 tbsp oil and swirl around, then add the shallot, garlic, ginger, and fresh chili (if using). Stir-fry 1-2 minutes and then add the beef together with soy sauce and brown sugar. Stir-fry 3 minutes, or until beef is lightly cooked. As you stir-fry, add stir-fry sauce (2-3 Tbsp.) – just enough to keep ingredients frying nicely.
- Add a little more stir-fry sauce if needed. Continue stir-frying 1-2 minutes. Then add red pepper. Stir-fry until vegetables have softened but as still bright with some crispness to them.
- Serve in bowls or on plates.
RAILWAY MUTTON CURRY
INGREDIENTS:
- • Mutton cubes cut 500gm
- • Onion 100gm
- • Red chilies 4 to 5 no
- • Cloves of garlic 4 to 5 no
- • Ginger 20gm
- • Potatoes 150gm
- • Turmeric powder 3gm
- • Garam masala 3gm
- • Salt to taste
- • Oil to taste
- • Hot water as required
PREPARATION >
- Fry the onions, until translucent. Also fry potatoes till done.
- Add the red chilies, ginger and garlic and fry for 30s.
- Add turmeric powder, garam masala and fry until the raw smell goes away.
- Add the mutton and cook in low heat for about 20-25 minutes. Water should come out.
- Add hot water, cover and cook for a further 10-15 minutes or more, depending on soft you want the mutton to be.
- Add the potatoes, cover and cook for 5-10 minutes or until the meat & potatoes become tender.
- Serve with some fried onions on top.
