Easy Oregano and Chili Baked chicken, with Chili oil and a mint yogurt dip

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Hello my Dear Wonderful Readers!

How have you all been? Its getting chilly here in Bengaluru because of the rains and the morning weather is so inviting – just to have a cup of tea and blog while the baby sleeps. So this time I am back with a “de-clutter” sort of recipe. So you know how you buy pizzas from well known pizza chains and they give you a bunch of those small oregano and chili flake pouches? So we had friends over last weekend and since I was in no mood to cook anything, we ordered in pizza and with it came 10 to 20 sachets of spice mix and seasoning. So when all the cleaning was done with, I did not wanna throw them out. Instead I decided to use it in a quick week day dinner recipe. Its really simple and it does not take much time to put together. This recipe is for the perfect warm, week day dinner that doesn’t involve any prep and tastes great with some multi grain bread or hummus and pita.

Ingredients for the chicken :-

  1. Chicken Breast – 1 kg
  2. Dry Oregano – 4 tbsp
  3. Chili Flakes – 2 tbsp (more if you like it spicy)
  4. Cinnamon Powder – 1 tsp
  5. Apple Cider Vinegar – 2 tbsp
  6. Honey – 1 tsp
  7. Salt – 1 tsp

 

Instructions :-

  1. In a large bowl combine oregano + chili flakes + cinnamon powder + apple cider vinegar + honey and salt
  2. Mix well to form a nice wet mixture
  3. Then add the cubed chicken pieces. Coat the chicken well with the spice mix and pop into the fridge for an hour
  4. When you are ready to make the chicken, pre-heat your oven to 200 C
  5. Skewer the chicken evenly and brush lightly with some chili oil
  6. Grill for 45 min or till evenly charred on all sides of the chicken
  7. Serve right away with some lemon wedges and hot pita bread!

 

Mint Yogurt Dip – Ingredients :-

  1. Yogurt – 1 cup
  2. Fresh Mint leaves – 1/2 cup chopped fine
  3. Pepper powder – 1/2 tsp
  4. Salt Β – a pinch
  5. Garlic – 2 cloves (chopped fine and mashed with the back of the knife)

Instructions :-

  1. In a bowl add all the ingredients
  2. Give it a good mix and garnish with some extra mint leaves

 

  • To make home made chill oil, just heat up some oil and when its nice and hot pour into a bowl full of chili flakes ( 4 tbsp)
  • Give it a good mix and set aside to rest
  • Slowly the chili will infuse with the oil and give you a wonderfully red and spicy flavored oil!

 

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The Infinity Burger – Chinese 5 Spice Chicken Burger with Caramelised Pineapples and Home made Chilli Mayo

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Hello my Dear Wonderful Readers!!

How are you all doing today? This the weekend and I have so much lined up to do. Starting with cleaning the fridge! lol. But before I get to the “Work” we have scheduled a little fun time with the baby boy too. I had decided to sleep in today but as usual, my son wakes up early only on the weekend! I think babies have a way of sensing when it is the weekend and how to make sure our day circles around their needs and desires. So Cute.

Have you tried the Chinese 5 spices mix?? Its insane!!! Its just everything I love about spices. Its got heat, aroma, sweetness! its got everything. Its like the Chinese Garam Masala πŸ˜› I love this spice mix and its so so easy to make. The ingredients are always readily available in any Indian Kitchen and its super easy to make. Dry roasting the spices first makes sure to bring out the maximum flavour from them. You could always buy the spice mix at any local market but why would you when it is soo easy to make at home and tastes 100 times better! The 5 spices are – cinnamon, clove, star anise, fennel seeds and pepper corns. Make sure to dry roast them till you get this wonderful aroma of the spices (take care not to burn them). Also when you powder them make sure your blender is absolutely dry!! I mean no moisture at all. This way they spices can be stored in an air tight container and used for later too.

This burger is absolutely the best thing to have on a Friday night with a glass of any alcohol you like. It pairs really well with Vodka (:p). Like most burgers I haven’t used cheese or any type of sauce in the burger but I did make a creamy chilli mayo to go along with the burger. I do not like sloppy burgers so I did not add the mayo to the burger but we dipped the potato wedges into the mayo and had it along with the burgers. Oh it was heaven!!! Β I have used chicken breasts and marinated them overnight, but evenΒ 3 hours should also work. To make the best burgers you have to use the freshest ingredients (be itΒ the meat, the bread and the veggies). So make sure you take a trip to your local market and get fresh produce for the burger. I make sure I don’t store meat, I find it tastes different and it absorbs less of the marinade if it’s old meat( by old i mean – left in the freezer for a few days).

PS: – My husband named it the Infinity Burger. Lol.

Ingredients for the 5 spice powder –Β 

  1. Cinnamon Β – 3 large sticks Β  or 1 tbsp cinnamon powder
  2. Cloves – 1 tbsp
  3. Star Anise – 5 large
  4. Fenne Seeds – 1 tbsp
  5. Pepper Corns Β – 1 tbsp

Instructions :-

  1. Heat a large heavy bottom pan
  2. When the pan is hot add all the spices and dry fry till they start to emit a wonderful aroma
  3. Make sure to stir constantly and fry on low flame
  4. Now transfer the spices into a grinder and grind to fine dust
  5. Store in a dry air tight container

Ingredients for the Chicken :-

  1. Chinese 5 spice powder – 2 tbsp
  2. Chicken Breast – 6 ( large)
  3. Soya Sauce – 3 tbsp
  4. Apple Cider Vinegar – 3 tbsp
  5. Ginger – 1 tbsp
  6. Garlic – 1 tbsp
  7. Chilli Powder – 1 tsp ( or according to taste)
  8. Brown Sugar – 1 tbsp
  9. Oil – 2 tbsp
  10. Lime Juice – juice of one lime
  11. Oil – 3 – tbsp – Β for frying the chicken
  12. Pineapple Slices – 12

Instructions :-

  1. Firstly using a mortar and pestle grind the ginger and garlic to from a nice paste
  2. In a large bowl mix all the ingredients for the marinade (expect the chicken pieces)
  3. It should form a nice thick paste. Add 1 tbsp of water if required to bring it to a nice thick saucy consistency
  4. Then add the chicken breast and coat the breast properly with the marinade
  5. Cover and set in the fridge for 3 hours or overnight
  6. When you are ready to fry the chicken, heat oil in a frying pan
  7. Then add the chicken pieces two at a time. Cook with the cover on for the first 10 mins on medium flame
  8. Then take off the cover and crank up the heat – this will give you that charred dark brown caramelisation on the chicken
  9. Set aside on kitchen paper to soak up any excess oil
  10. In the same pan when the pan is hot, add the pineapple slices and fry on high. This gives the pineapple a nice caramelised exterior and it gets coated with the spices left in the pan ( Yuuummmmm!!!)

To Assemble the burger –Β 

Ingredients :-

  1. Burger Bread Β – 3
  2. Lettuce leaves – 12
  3. Red Onions Slices – 2 large onions sliced
  4. Pineapple slices – 2 for each burger (more if you like)
  5. Chilli Mayo – as required

Instructions :-

  1. Cut the burger bun into two halves
  2. Then place lettuce on the bottom half
  3. Then add 3 onions slices
  4. Then add two of the fried chicken breasts
  5. Add another layer of lettuce
  6. Then the caramelised pineapple
  7. And finally the top half of the burger bun
  8. Serve right away with a side of chilli mayo and some potatoes wedge!!

 

Enjoy!!!!!!

 

Coconut Rice with a Red chilli, Curry Leaf and Gram Tempering

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Hello my Dear Wonderful Readers!!

How are you all doing today? So this is what I made for our dinner last night. It is so simple and hardly takes any time. If you have any left over rice, you can use that too. I make a new batch of rice everyday so I can add that to my sons diet. Rice is a staple at my place. It could be fermented like in Dosas and Idilis, or plain rice and Pulav/ Pilaf or just various kinds of flavoured rice. Its not really the best thing to have a lot of rice in your diet and trust me I know that, but its just the easiest thing to cook when you can’t spend too much time in the kitchen. One question I get very often is how do I cook my rice? Now heres the thing, cooking rice purely depends on the type of rice!

If you are using a good quality Basmati rice, then one cup of rice with 2 cups of water is perfect! But if is red rice, or any kind of wild rice, its a whole different story. We make a lot of red rice at home, but that involves soaking the rice for one whole night and then using tons of water and then draining out the excess water! Its a long procedure, but personally I love the flavour of red rice. Back in my village we always have red rice. Ah the taste of red rice and avial!

My son loves it too!! We make Kanji – ( rice cooked in lots of water) and have it with Payar (green gram curry) with Papapdam and pickle. It is just the simplest dish on this planet and yet the most healthy and power packed meal ever!

Ok so back to this recipe. This recipe is super simple!! All you have to do is make the tempering and mix them both! Finished!

Ingredients :-

  1. Basmati Rice – 1 cup Β ( soaked for 15 – 20 mins)
  2. Water – 2 cups
  3. Salt – 1 tsp
  4. Coconut Oil – 4 tbsp
  5. Dry Red Chillies – 6
  6. Mustards Seeds – 2 tbsp
  7. Urad Dal – 1 tbsp
  8. Channa Dal – 1 tbsp
  9. Cashew Nuts – 10
  10. Curry Leaves – 15 ( cleaned and dried)
  11. Asafoetida – a pinch
  12. Salt – to taste ( for the final dish)
  13. Fresh desiccated coconut – 1 cup

 

Instructions :-

  1. Pour 2 cups of water into a large dish with a lid. Once the water comes to a boil, add the soaked rice and salt. Stir gently and cover and cook for 10 mins
  2. Then using a spoon, take one grain of rice and check if the rice is cooked. If so, turn the flame off and set aside
  3. In a large wok / Khadai, heat coconut oil
  4. When the oil is nice and hot, add mustard seeds. When the seeds begin to crackle, add the dry red chillies, asafoetida, urad dal, channa dal and cashew nuts . Fry till the urad dal turns a light golden yellow
  5. Then add the curry leaves and stir
  6. Then add the coconut and the cooked rice
  7. Stir well to combine all the ingredients
  8. Add salt according to taste and your dish is done!
  9. Serve right away with your choice of curry or just with yogurt and popopdams

 

Nadan Mutta Roast – Egg roast the Malayali Way (Kerala style)

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Hello my Dear Wonderful Readers!

So this week has been full of ups and downs, and I cannot begin to tell you how happy I am that it is coming to an end!! My camera and my phone died on the same day, my husband falls sick the next and then it got a little better and now I am just exhausted! So I really did not have time to invent or go through my recipe library. So this one is my simple Kerala style egg roast. It is so easy to make and this is my husband’s favourite egg recipe! The key ingredient is onion. Roast the onions well and you will add the most amazing flavour to the eggs.

I love curry leaves! In fact, I prefer them to coriander leaves. They just add so much more to a dish. This is partly because of my Malayalee roots. We add curry leaves to everything!! including our drinks. Ohh!! There is this drink called “Sambharam” (“flavoured buttermilk”) which is the best thing to beat the heat during these hot summer afternoons. I will have to make a post about that! Its just butter milk and a few spices with curry leaves but it is so good and refreshing (also good for hangovers, no kidding!!).

If you look at it, the traditional “Sadhya” is the most perfectly balanced meal Β ever! It starts with rice and a green gram curry, move to sambar, and finally the yogurt based curry. All the way you have a array of vegetables and pickles to go along with it. Ok maybe the 4 different “Payasams” are not that healthy, but hey! How many people make it every day!Β My mum is a “Payasam” expert!! She can whip up a payasam in no time and it will taste just like the ones they serve you at the temples. Yes I do think that the real ingredient is love!! I may have digressed a little bit here. lol.

Ok so back to this recipe. This is your ideal week night,”I do not want take out, I do not want to make any thing too complex”, “Oh I want some spicy egg based side” – kind of dish.

Ingredients :-

  1. Hard Boiled Eggs – 6 -7
  2. Onions – 5 large – julienned
  3. Turmeric Powder – 1/4 tsp
  4. Chilli Powder – 1 tsp
  5. Pepper powder – 1/2 tsp
  6. Coriander Powder – 2Β tsp
  7. Garam Masala Powder – 1 + 1/2 tsp
  8. Curry leaves – 14
  9. Coconut Oil – 3 tbsp
  10. Green Chillies – 4 ( slit into two)
  11. Water – 1 tbsp + 1/2 cup (optional)

Instructions :-

  1. In a large heavy bottom kadai / wok, heat oil
  2. Once the oil is hot, add the onions and half of the curry leaves Β and fry till golden brown
  3. Then add the turmeric, chilli, pepper, garam masala powder and coriander powder and give it a nice mix. Add 1 tbsp of water to the mixture. This will prevent the spice powders from getting burnt
  4. Now add the green chillies and the eggs.
  5. Season with salt and give it a good mix. Mix gently so as to not tear the boiled eggs but make sure to coat the eggs well with the onion masala
  6. Cover and cook for 5 min
  7. Garnish with the remaining curry leaves and serve with hot RotisΒ or Rice

 

Chicken Gyro – From Scratch

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Hello my Dear Wonderful Readers!

How are you all doing? So remember how I had a post for my Tzatziki Sauce, well the primary reason to make that dip was this! These rolls are to die for and I am not saying that just cause I want you to try it. These rolls are the right combination of veggies, meat and sauce. Unlike many other wraps that are filled with oil clad fries, loads of cheese and deep fried meat, this wrap can actually be considered as a healthy option. At our place, we love having rolls and most of the time I end up making everything a wrap. Simple everyday dishes can be rolled up into a chapati or any other flat bread and make a delicious and quick snack or meal. I like making my own bread. In this case I made the pita bread and the sauce too. If you are going to make it, then I suggest you do the same.

  • Now one thing that you should always have in mind while making a wrap is that, you really want everything to be fresh. All your vegetables should be fresh and try to cut them up just before you make the wrap.
  • If you are using leafy vegetables like lettuce, spinach etc, after you wash them, make sure to dry them out completely. Use a largeΒ sieveΒ or colander and let them dry completelyΒ beforeΒ you use them in a wrap. OrΒ else your wrapΒ will be soggy and limp. No one likes a soggy wrap/ roll.
  • The meat should be cooked and ready to be plated. The reason I say this is that you do not want to add the vegetables on the bread and then begin to cook the meat, then you will just end up with a soggy roll.
  • In this recipe, its best to marinate the chicken overnight or for 3 hours. Cause apart from the Tzatziki thats the only thing that going to add flavour to the roll

Ingredients for the Chicken :-

  1. Chicken breast – 500 gms
  2. Oregano – 2 tsp
  3. Garlic – 2 tbsp (chopped)
  4. Yogurt – 1/4th cup
  5. Chilli Flakes – 2 tsp
  6. Apple Cider Vinegar – 4 tbsp
  7. Olive Oil – 4 tbsp
  8. Pepper – 1 tsp
  9. Salt – 2 tsp

Instructions for the Chicken :-

  1. In a large bowl mix all the ingredients except the chicken
  2. It might look like theres a lot of marinade but do not worry. Now add the chicken breast to the marinade and coat well
  3. Cover and set aside in the fridge over night / 3 hours
  4. When you are ready to fry the chicken, heat a pan with olive oil
  5. Cook each chicken breast separately one at a time, do not over crowd the pan or else these will be release of the water from the pan and the chicken will not have that golden caramelisation
  6. After all the pieces have been fried, cut the pieces into small bite size chunks (as shown in the photos)

Assembling the Gyro

Ingredients :-

  1. English Cucumber – 4 ( chopped to bite size pieces)
  2. Tomatoes – 4 (chopped to the same size)
  3. Onions – 3 ( chopped fine)
  4. Lettuce – 7 – 10
  5. Fresh Dill – 4 tbsp
  6. Chicken – as made above
  7. Pita bread
  8. Tzatziki Sauce

Instructions :-

  1. Place one pita bread in a plate
  2. Layer with lettuce leaves
  3. Then add tomatoes, cucumber, onions and chicken
  4. Sprinkle some fresh dill leaves and slowly pour some Tzatziki sauce over the chicken
  5. Roll from one end inwards and cover tightly with foil
  6. Serve right away

Moroccan Inspired Meat Balls and Couscous Salad

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Hello my Dear Wonderful Readers!

It’s Friday and I cannot wait for tomorrow! Weekends have become some thing I treasure so dearly. You would think that wouldn’t make so much of a difference for a stay at home mom right?? But yeah! Weekend = cleaning the place up without going around in circles, making food without worrying if my son is dancing on the dining table, sharing one meal with my husband alone!! and more importantly not having an audience when I have to go to the bathroom! Yes. Weekends are a luxury for a stay at home mom. Also hopefully I will get one post done over the next two days. Some times while I am on Instagram looking at various other bloggers, i can’t believe how they get so much done every single day. Like there’s a photo of their morning jog, then the breakfast, then the outfit of the day and then lunch and then some nail colour they changed and then drinks in the evening, a nice book before bed! How??? Hats off to them.

I get up every morning wishing my son would sleep for 5 more minutes πŸ˜› How come I haven’t heard people talking about how they got their children to brush their teeth. My son refuses to open his mouth. And for some reason if he does open his mouth he make sure he bites onto the brush like its a piece of meat in a Piranha’s mouth. You think he would let it go if Β you tried yanking it out right? nooooo way! My mornings start with the most futile activity ever.

This is followed by running behind both father and son to finish their respective breakfasts. Guess who I am feeding and who’s learning to eat on his own. Lol! Oh well. I look at all the things that happen every day and I laugh at how I would get scared when I goofed up at work. Compared to what I do today, the emails and meeting feel like walking on soft, white linen sheets.

So yes, my weekends are days when I have a few moments to myself and those golden moments are so precious to me just like all other working moms πŸ™‚

Enough of my rant (for now)! Enjoy this Moroccan inspired chicken salad with some delicious Couscous salad.

Ingredients for the Couscous SaladΒ 

  1. Couscous – 2 cups
  2. Water – 2 cups or more (boiling hot)
  3. Salt – 1 tsp
  4. Cucumber – 2 cups ( chopped)
  5. Onions – 1 cup ( chopped)
  6. Tomatoes – 1 cup (chopped)
  7. Fresh Mint Leaves – 1 cup
  8. Parsley – 1/2 cup ( chopped)
  9. Garlic – 1 tbsp ( chopped fine)
  10. Pepper – 2 tsp
  11. Green Chilli – 1 ( slit into two and de seeded)
  12. Lime Juice – juice of 1 lime
  13. Pomegranate – 1/2 cup
  14. Olive Oil – 3 tbsp

 

Instructions :-

  1. Take a large bowl and drop the couscous. Now pour as much boiling water as required to submerge all the grains completely. Cover and set aside
  2. In another bowl combine all ingredients except the salt and the pomegranate. Make sure you tear up the mint leaves and not chop them so they remain nice and fresh
  3. After 10 mins you will see the the couscous come to life! they will bloom and gain considerable size
  4. Take a fork and combe through the couscous and finally drop it into the bowl of vegetables
  5. Slowly toss the mixture around and season according to taste
  6. Finally add the pomegranate seeds to the salad and drizzle olive oil over the top
  7. Serve right away

Ingredients for the Meat Balls :-

For the Meat Balls –Β 

  1. Minced Chicken – 1 kg
  2. Onions – 2 cups ( chopped fine)
  3. Parsley – 1 cup ( chopped fine)
  4. Mint Leaves – 1 cup ( chopped fine)
  5. Cumin Powder – 1 tbsp
  6. Smoked Paprika Powder – 1 tbsp ( add more if you like it hot)
  7. Salt – according to taste
  8. Pepper Powder – 1 tsp
  9. Garlic – 3 – 4 cloves ( crushed)
  10. Bread – 2 slices Β (powdered in a blender)
  11. Eggs – 1 ( whisked well)

Instructions :-Β 

  1. In a large bowl add ingredients 1 to 9. Mix well with your hands to distribute all the spices well
  2. Now add the bread crumbs and whisked eggs
  3. Line your baking tray with baking paper and set aside
  4. Slowly make small bowls of the meat and set over the prepared baking tray
  5. Once you are done with all the meat, place the baking tray in the fridge for 20 mins
  6. During this time pre heart your oven to 200 C
  7. After 20 mins, pop the baking tray into the oven and bake for 30 – 40 mins or till they turn golden brown.
  8. During the baking time lets get started with the curry

Ingredients for the Curry :-

  1. Onions – 2 cups ( chopped)
  2. Ginger Garlic Paste – 1 tsp
  3. Tomato Puree – 1 cup (concentrate)
  4. Cumin Powder Β – 2 tsp
  5. Smoked Paprika Powder – 1 tsp
  6. Oil – 2 tbsp ( olive oil)
  7. Chicken Stock – 1 + 1/2 cup
  8. Parsley – 1/2 cup ( fresh chopped)

 

Instructions-Β 

  1. Heat oil in a pan and when the oil is hot, add ginger garlic paste and onions
  2. Fry till the onions are translucent
  3. Then add cumin powder and paprika powder
  4. Fry just for a min and then add the tomato puree ( add one small tomato cut into small pieces just for a little munch)
  5. Finally add the stock and cover and cook for 10 mins
  6. By this time you should Β have your meat balls ready
  7. Add the meat balls and cover and cook for another 5 mins
  8. Turn the flame off and add the parsley
  9. Serve right away with the couscous salad !! Enjoy

 

Thalassery Biriyani – Mutton Biriyani (North Kerala Style)

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My Dear Wonderful Readers

Hope you are well.Β  Today’s post is about β€œBiriyani” – Β aΒ  word synonymous to β€œA feast”. In my mum’s place,Β she has a special biryani recipe that she makes for all major occations. Like on birthdays, special dinner events, parties etc. But it wasn’t until I was in college that I learnt that there are so many different kinds of biriyanis out there. One such recipe is the ‘Thalassery Biriyani’.

Ingredients :-

  1. Ghee – 4 – 5 tbsp ( for frying the onions and the mutton)
  2. Mutton – 1 kg
  3. Onions – 5 cups (julienned)
  4. Ginger Garlic Paste – 80 gms ( 4- 5 tbsp)
  5. Chilli Powder – 2 tbsp
  6. Turmeric Powder – 1 tsp
  7. Garam Masala – 3 tsp
  8. Pepper Powder – 1 tbsp
  9. Curd – 3 tbsp
  10. Lime Juice – juice from 2
  11. Green Chilli – 4 (crushed)
  12. Mint Leaves – 1/2 cup ( chopped)
  13. Corriander Leaves – 1/2Β cup (chopped)
  14. Salt – according to taste

For the rice:Β 

  1. Basmati Rice – 2 cups
  2. Water – 4 cups
  3. Onions – 1/ 2 cup
  4. Bay leaf – 1
  5. Cinnamon – 1 piece ( around 3 – 4 inches)
  6. Cardamom – 3
  7. Cloves – 4
  8. Cumin Seeds – 1 tsp
  9. Salt- as required
  10. Ghee – 2 tbsp

For the final assembling :-

  1. Milk –1/4Β cup (luke warm)
  2. Saffron – one good pinch
  3. Cashew Nuts – 1/4Β cup
  4. Raisina – 1/4 cup
  5. Ghee – to fry the nuts
  6. Mint Leaves –Β 1/4 cup
  7. Ghee – as required

Instructions :- For the Mutton MasalaΒ 

  1. Firstly add ghee to a heavy bottom pan and fry 4 cups of onions to golden brown
  2. Once the onions are nice and brown, divide into two equal portions
  3. Now in the same ghee, fry the cashew nuts and raisins. Set aside
  4. In the remaining ghee, add ginger garlic paste. Once the raw smell has gone, add the mutton pieces. Then add the crushed green chilli and a tsp of salt. Cover and let it cool till the mutton begins to release its water
  5. Once you see water coming from the sides, add turmeric powder, chilli powder, garam masala powder, pepper powder and mix well to coat the meat with the spices
  6. Cover and cook for 5 mins
  7. Then add the yogurt, lime juice, mint leaves, coriander leaves and cook for another 10 mins
  8. You want the meat to have cooked 90 % . Make sure you have enough gravy / water in the meat mixture. Set aside the pan.

Instructions for the Rice:-

  1. Soak rice in water for 10 – 15 mins. (Drain completely before adding in the next step)
  2. Heat ghee in a pot and once the ghee is nice and hot add the spices, – bay leaf, cinnamon, cloves, cardamom and cumin. Then add the onions and fry till translucent
  3. Finally add the drained rice and add 4 cups of boiling hot water. Cover and cook till all the water is drained and rice is cooked 90 %

Assembling the biryani

  1. Soak saffron strands in warm milk and set aside
  2. In a large pot, first add one layer of the mutton masala. Then add a layer of the cooked rice. Sprinkle half of fried onions over the rice. Then spinkle mint leaves, fried cashews and raisins. Finally pour half the saffron milk all over the rice
  3. Repeat the step with the rest of the mutton and rice. Sprinkle the remaining onions, mint, nuts, raisins and saffron milk
  4. Β Lastly pour another spoon of ghee over the rice
  5. Β Cover and cook for 5 mins or till the rice is cooked well
  6. Your biriyani is ready!
  7. Β Serve with cucumber raita and hot poppadams