Taste of the royal heritage

Indulge in a gastronomical affair with authentic and traditional recipes from Indian royal kitchens.

Mutton Biryani – Awadhi

Ingredients

Chicken curry cut 50 GMS

Slice onion

Bay leave

Mace powder

Green cardamom powder

Ginger garlic paste

Yogurt

Kewra Water

Ginger paste

Garlic paste

Basmati rice

Method

1. Boil the dal separately keep a side.

2. Heat oil in a pan. add garlic, cumin seed, chili whole and onion. cook till brown.

3. Now add tomato, green chili, ginger, asafetida and powder masalas.

4. Add pre boiled dal and cook till required consistency. add coriander leaf towards finishing, garnish with green coriander leaf chop.

QASR-E- PUKHTAN

Ingredients

Paneer (Cottage Cheese) - 250 gm

Ginger Paste - 3 Tblsp

Garlic paste - 3 Tblsp

Shahi Zeera (Black Cumin) - 2 Tsp

Corriander Powder - 1 Tsp

Cumin Powder - 1 Tsp

green Cardamom, crushed - 1

Mace(Javitri) - 1/2 Tsp

Garam Masala Powder - 1 Tsp

Processed Cheese - 3 Tblsp

Salt - To Taste

Oil - 2 Tblsp

FOR PASTE-

PUMPKIN- 100gms

Tomato-25gms

Onion-25gms

Crush garlic- 5gms

Crush ginger-5gms

Roast all ingredients and make a fine paste

Method

1. Heat very little oil in a pan and add shahi jeera , ginger garlic paste.

2. Add spices and pumpkin paste .

3. Add in a little water and cook .

4. add in the paneer cubes and fry for 2 minutes.

5. Cook to form a gravy. Stir in the processed cheese and cook for 5 more minutes.

6. Serve hot garnished with chopped coriander and cream.

Nihari Gosht Khas

Ingredients

Nalli (LAMB SHANK)

Mustard oil

Cardamom seed

Black cardamom

Cinnamon

Nutmeg grated

Chopped garlic

Ginger garlic paste

Coriander paste

Turmeric powder

Yellow chili powder

Fenugreek powder

Salt

Desi ghee

Mutton stock

Mace powder

Cardamom green powder

Black cardamom powder

Cinnamon powder

Saffron

Boil onion paste

Brown onion paste

Yogurt

Water

Method

In the pan , add oil and whole spices to it.

Add chopped garlic & sauté till golden brown color

Add nalli to it and cook for sometime

Add ginger garlic paste and cook

Add all the powdered spice, boil onion and brown onion and hot water to it.

Cover with aluminum foil and leave for dum at least 1 hour

Take out nalli sprinkle some aromatic spice on it

Add yoghurt to the remaining gravy cook with stock and strain it.

Add nalli to the strained gravy , add saffron and cook.

- Jatinder Pal Singh, Executive Chef of Sheraton Grand Bengaluru