BIRYANI CHICKEN OR LAMB
A festive casserole dish that is garnished with caramelized onions, carrot sticks, raisins, almonds, apricots and cashew nuts
Ingredients:
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2 tbsp. vegetable oil
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1 kg meat, cubed
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4 tbsp. Himalaya Gourmet Biryani Masala
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½ cup water
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8 cups steamed rice (prepare ahead of time)
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2 tsp salt
For garnish:
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2 onions, sliced fine
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1 cup raisins & nuts
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½ cup apricots, sliced,1carrot, cut in fine sticks
Garnish: Fry onions in butter. When golden, add carrot sticks.
When caramelized, stir in almonds, cashew, raisins & apricots. Set aside.
Method: Brown meat in oil until half done. Add Himalaya Gourmet Biryani masala, ½ cup water and salt. Simmer until tender. To serve, layer a casserole with 4 cups steamed rice. Spread part of garnish on rice and all the prepared meat.
Top with remaining rice and garnish. To change this recipe to a vegetarian
dish use 6 cups of diced vegetables such as cauliflower, carrots, peas,
turnips and chick peas in lieu of meat. Serve with Himalaya Gourmet Sweet Lime Pickle. Serves 8
GRILLED CHICKEN MALAI
This dish is a family pleaser, serve with fresh bread or steamed rice.
At times, I use store bought Mayonnaise in lieu of yogurt.
Ingredients:
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2 chicken breasts, cup into pieces
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2 tablespoons Himalaya Gourmet Biryani Masala
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½ cup natural yogurt
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Salt to tastes about a teaspoon
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8 bamboo sticks soaked in water
Method:
Sprinkle salt over chicken and string to bamboo sticks.
Place in a flat dish.
Make a mixture of yogurt and Himalaya Gourmet Biryani masala. Pour over meat. Marinate covered in refrigerator for 1/2 to 2 hours.
Grill on medium hot heat.
Serve over lime rice or a green salad.
Recipe for Lime Rice:
Fluff two cups of hot steamed rice with four tablespoons of Himalaya Sweet Lime Pickle and 2 tablespoons of butter. Serve.
KEEMA CHICKEN/TURKEY/LAMB OR VEAL
This dish is a family pleaser, serve with fresh bread or steamed rice.
Ingredients:
• 300gms ground meat
• 2 cups diced vegetables such as carrots,
string beans, squash, turnips, tomatoes
• 2 tbsp Himalaya Gourmet Biryani Masala
• 2 tbsp vegetable oil
• 1 cup water
• salt to taste
Method:
Brown meat in vegetable oil. Add Himalaya Gourmet Biryani Masala, vegetables
and simmer. When half done add water and salt.
Simmer until well cooked. Serve.
Serves 4
DHANSAK
For meat Dhansak simply brown ½ kg. cubed meat and add to veggies to cook until tender. Then proceed with the rest of the recipe.
Ingredients:
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¼ cup pigeon peas (toor- dal)
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¼ cup gram dall (chana-dal)
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¼ red lentils (masoor dal)
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1 cup diced pumpkin
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1 cup diced eggplant
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1 potato diced or diced turnips
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2 hot green chillies (optional)
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salt
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1 cup water
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4 tbsps. Himalaya Gourmet Biryani Masala
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1 cup diced onion
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1 cup diced tomato
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2 tbsps. vegetable oil
Method:
In a pan or a slow cooker, add the pigeon peas (toor dal), gram dal (chana dal), masoor dal, diced pumpkin, diced eggplant, diced potatoes or turnips, salt and water. Cook until tender about 45 minutes or more in slow cooker.
Heat vegetable oil in a frying pan. Add chopped onions and sauté till they become transparent. Add Himalaya Gourmet Biryani masala and sauté it for 3-4 minutes. Add to the lentils and veggie mixture. For a slightly thinner consistency, add some hot water to the dhansak.
Simmer for some 5 minutes. Serve the dhansak hot with Nan or brown rice.
Serves 6