Mughlai Cuisine
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With the help of a spoon make dents on the rice and pour the left over rice broth. Avoid the step of adding fried onions on the top. Cover it with a lid and place a heavy weight over it. Let it steam for 5-10 minutes. | With the help of a spoon make dents on the rice and pour the left over rice broth. Avoid the step of adding fried onions on the top. Cover it with a lid and place a heavy weight over it. Let it steam for 5-10 minutes. | ||
| − | = | + | =Shahi Tukda= |
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| + | Or Double ka Meetha as it is popularly called, is a famous Hyderabadi desert. It is a Mughlai dish and one of my favoruties (may be beacuse I share the same surname!). Now the original dish is a ghee and condensed milk drowned bread flooded with dry fruits (now writing that makes one salivate), but with a variation you can still have the tukda the shahi way! | ||
==Ingredients== | ==Ingredients== | ||
Revision as of 17:06, 16 December 2013
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Contents |
Mughlai Cuisine
Eid cuisine
Healthy Eid hogging for everyone
Ingredients
1 kilo chicken
2 & 1/2 cup rice (here's the trick, use brown rice instead of long basmati rice and to get the 'original' touch just boil a half a cup of long basmati rice (to garnish your Biryani)
2 medium onion
2 table spoon ginger paste
2 table spoon garlic paste
6 cloves
4 green cardamoms
2 black cardamoms
1 cinnamon stick
2 bay leaves
Saffron
Low fat Yogurt
1 tbsp turmeric powder
2 tbsp chilli powder
Salt to taste
Refined oil or ghee
Put saffron in little water let it sock.
Preparation
Chop onions and saute till light brown, add a pinch of salt to it so it cooks quickly and drinks less oil/ghee
Add chicken ,garlic and ginger paste, roast it for 4-5 minutes.
Put all the ingredients mix it very well, stir it.
Add the curd let it cook for a while
Add one cup water
Cook till chicken get ready ,add water if needed, donot let it burn at the bottom ( the burnt smell lingers in the Biryani, may get you minus points, so stand there do not leave the Kitchen premise) ,let dry all the water in the chicken.
Mean while boil rice with a clove,bay leaves and cardomom, drain, donot throw broth away.
Take a big mouth aluminium utensil (avoid steel vessels),make one layer of rice sprinkle saffron water than put all the cooked chicken,make another layer of rice & sprinkle saffron water.
With the help of a spoon make dents on the rice and pour the left over rice broth. Avoid the step of adding fried onions on the top. Cover it with a lid and place a heavy weight over it. Let it steam for 5-10 minutes.
Shahi Tukda
Or Double ka Meetha as it is popularly called, is a famous Hyderabadi desert. It is a Mughlai dish and one of my favoruties (may be beacuse I share the same surname!). Now the original dish is a ghee and condensed milk drowned bread flooded with dry fruits (now writing that makes one salivate), but with a variation you can still have the tukda the shahi way!
Ingredients
6 slices brown bread (air dried for 3 to 4 hours or pan toasted till crisp)
1/2 cup ghee (I did say there would be some indulgence)
3 ½ + ¼ cups whole milk ( to replace the condensed milk)
3 tsps sugar
½ tsp green cardamom powder
Almonds paste (15 almonds soaked for 8 hrs)
Pinch of saffron
Handful of dry fruits of your choice
Method
Soak saffron in 2 tbsps milk and add this to the 3 ½ cups milk and boil on a low flame till it reduces to almost 2 cups.
Grind soaked almonds with sugar, cardamom powder and ¼ cup milk to a very smooth paste.
Pour this to the condensed milk and continue to boil for 10 mins on a low flame. Keep stirring ( the almond mix tends to get burnt quickly). Set aside to cool. That's Rabdi!
Remove the brown edges and cut the bread diagonally, each slice into 2
On a tawa toast bread by spreading ghee on the bread till they are crispy.Set aside.
Place the breads in a serving plate and pour the rabri over the bread slices and garnish with dry fruits ( you can also pour sugar syrup over it, but then I thought we were being calorieconsious!)
