NEW YEAR RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA
GOSHT BIRYANI
Ingredients Quantity
Basmati Rice 1 kg
Gosht Boti without bone 1 kg
Cardamom 10 gm
Cinnamon 10gm
Cumminseed 10gm
Cloves 10gm
Ginger 40gm
Garlic 10gm
Green Chilies 100 gm
Fried Onion 50gm
Coriander Leaves 1 bunch
Pudina 1 bunch
Lemon 2
Curd 1/4
Ghee ¼ kg
Saffron 1 pinch
Method:
- Wash mutton and take it in a vessel.
- Grind green chilies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
- Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
- Take 2-liter water in a vessel and put it on the heat.
- When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
- Prepare a mixture of one cup of boiled water and 1/4 kg ghee and saffron and spill it on the rice.
- Now put a plate on the vessel and seal the edges with dough. Put the vessel on the heat, cook for 15 minutes on medium flame.
- Then turn off the Heat. Leave the stuff for 15 minutes.
- Put Saffron for garnishing.
- Mutton biryani is ready to serve.
MALAI GULAB KI KHEER
Ingredients Quantity
Condensed milk 1 cup
Coconut milk 1/2 cup
Chopped tender coconut (optional) 1/2 cup
Sugar to taste
Rose petals 10 gms (for garnishing)
Rose essence 1 tsp
Cocoa powder or chocolate (shredded) for garnishing
Method
- Combine the condensed milk and coconut milk in a deep pan, add sugar and mix well, add a bit of rose essence as per your taste.
- Cook for 5 minutes.
- Cool and garnish with rose petals, cocoa powder or shredded chocolate. Serve chilled
MURGH ZAFFRANI TIKKA SUSHI ROLL (ROOMALI
Ingredient Quantity
Roomali Roti (ajwain flavor) 1
Biryani Rice 1 cup
Filling for roomali sushi roll
Zaffrani Murgh Tikka 100 gm.
Laccha Onion 50 gm.
Mint Chutney 2 tbsp
Chat Masala 5 gm.
Murgh Zaffrani Tikka
Fresh Lemon Juice . 1 tbsp
Grated Peeled fresh ginger 1 tbsp
Freshly Chopped green chili ½ tsp
Skinless, boneless chicken breast, cut into 1 1/2-inch pieces 250gm
Hung Curd ½ cup
Saffron Threads, crushed ½ tsp
Almond paste 2 tbsp
Milk 2 tbsp
Soft cheese chadder 25gm
Salt 1 tsp
Method:
- Combine milk and saffron in a small bowl and microwave at high 20 second and keep side.
- Combine the milk mixture, hung curd, Cheese, chop green chill, almond paste, ginger, lemon juice in mixing bowl.
- Add chicken, tossing to coat all over chicken
- Marinate in refrigerator for 2 1/2 hrs, turning every occasionally.
- Take out chicken from refrigerator.
- Thread the chicken pieces onto tandoori skewers and cook under a medium heat for 12-15 minutes, in tandoor, turning once, until cooked.
- To assemble roomali sushi roll, use a sushi press or maki su (bamboo stick rolling mat).
- Start with a full sheet of Roomali roti on the bamboo mat and cover with biryani rice about ¼ of an inch or slightly thinner. Be sure to leave outer part from an inch or two of the far end of the Roomali free from rice, the size depends on how much filling you intend to put in the roll
- Place center filling shredded zaffrani chicken tikka laccha onion, mint chutney, chat masala, coriander leaf.
- When all the ingredients are in place, lift the end of the bamboo mat and carefully fold it over the ingredients. While doing this, fold the end of the Roomali roti into the roll causing it to ‘close’ and continue to roll the mat applying a light and steady pressure.
- When you have rolled to the end, press the front and back sides of the roll with the mat to firm up the roll or create a square tube. Apply slight amount of pressure.
- Remove the mat and trim any excess Roomali roti, cut with the knife.
- Serve with choice of home made chutney.
ANJEER KI TIKKI
Ingredients Quantity
Anjeer (fig) 50g
Potato (Boiled) 200g
Chilli Green (chopped) 2-3 No’s
Fresh Coriander (chopped) 25g
Garam Masala 3g
Chat Masala 4g
Cumin powder 4g
Roasted channa powder 20g
Salt as per tast
Ref. Oil 100ml
Method:
- Take figs and soak it in warm water until soft
- To make filling, take soaked figs, add chopped finely, fresh coriander, green chili and pinch of salt.
- Mix well all the ingredients together. Now filling is ready
- Take boiled potato, mash and add garam masala, cumin powder, chat masala, fresh coriander, green chili, salt and roasted channa powder. Mix well to prepare dough.
- Make small balls from dough put one tablespoon of anjeer filling in the balls and flatten each balls
- Take nonstick pan, add cooking oil and heat the oil for shallow frying.
- Put flatten balls one by one in the pan, fry until brown.
- Serve delicious anjeer tikki with mint chutney and tamarind chutney or as per your choice
