Our Recipe

🥘 Indian Chicken Curry Recipe

Ingredients:

• 500g chicken (cut into medium pieces)

• 2 large onions (finely chopped)

• 2 tomatoes (pureed or finely chopped)

• 2 green chilies (slit)

• 1 tbsp ginger-garlic paste

• ½ cup curd (yogurt, whisked)

• 2 tbsp oil or ghee

• Fresh coriander leaves (for garnish)

Spices:

• 1 bay leaf

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 ½ tsp red chili powder (adjust to taste)

• 1 ½ tsp coriander powder

• 1 tsp garam masala

• Salt (to taste)

Method:

1. Heat oil/ghee in a pan, add bay leaf & cumin seeds.

2. Add onions and sauté until golden brown.

3. Add ginger-garlic paste & green chilies, sauté for a minute.

4. Mix in tomato puree and cook until oil separates.

5. Add turmeric, chili powder, coriander powder, and salt. Stir well.

6. Add chicken pieces and fry until they turn white.

7. Mix in whisked curd, cook on medium flame for 5–6 minutes.

8. Add 1–2 cups of water (depending on desired gravy consistency).

9. Cover & cook until chicken is tender (15–20 minutes).

10. Sprinkle garam masala, mix gently, and garnish with coriander leaves.

👉 Serve hot with steamed rice, naan, or roti.

🥘 Mutton Curry Recipe

Ingredients:

• 500g mutton (goat/lamb, bone-in preferred)

• 2 large onions (finely sliced)

• 2 tomatoes (chopped or pureed)

• 2 green chilies (slit)

• 2 tbsp ginger-garlic paste

• ½ cup curd (yogurt, whisked)

• 3 tbsp oil or ghee

• Fresh coriander leaves (for garnish)

Spices:

• 2 bay leaves

• 1 tsp cumin seeds

• 2-3 cloves

• 2-3 cardamoms

• 1-inch cinnamon stick

• 1 tsp turmeric powder

• 2 tsp red chili powder (adjust to taste)

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• Salt (to taste)

Method:

1. Heat oil/ghee in a heavy-bottom pan or pressure cooker.

2. Add whole spices (bay leaf, cinnamon, cardamom, cloves), sauté for a few seconds.

3. Add sliced onions and fry until golden brown.

4. Add ginger-garlic paste & green chilies, sauté until raw smell goes away.

5. Mix in chopped tomatoes and cook until oil separates.

6. Add turmeric, red chili powder, coriander powder, and cumin powder. Stir well.

7. Add mutton pieces, fry on high flame for 6–8 minutes until sealed and lightly browned.

8. Mix in whisked curd, cook until masala coats the meat.

9. Add 2 cups of hot water (adjust for gravy thickness), cover and cook:

   • Pressure cooker: 5–6 whistles (then simmer for 10 minutes).

   • Pan: Cover and cook for 50–60 minutes until mutton is tender.

10. Once done, sprinkle garam masala, garnish with coriander leaves.

👉 Serve hot with steamed rice, roti, naan, or parathas.

🥘 Fish Fry Recipe

Ingredients:

• 4 fish pieces (pomfret, rohu, kingfish, or any firm fish)

• 2 tbsp lemon juice

• 2 tbsp ginger-garlic paste

• 2 tsp red chili powder

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala or fish masala

• 2 tbsp rice flour (for crispiness)

• 2 tbsp gram flour (besan) or semolina (rava/sooji)

• Salt (to taste)

• Oil (for shallow or deep frying)

Method:

1. Clean fish and pat dry with a kitchen towel.

2. Marinate with lemon juice, salt, ginger-garlic paste, chili powder, turmeric, coriander powder, and garam masala.

3. Coat with rice flour + gram flour (or rava) mixture.

4. Rest for 20–30 minutes so the spices absorb into the fish.

5. Heat oil in a pan. Place marinated fish and fry on medium heat.

6. Fry until golden brown and crisp on both sides.

7. Remove and drain on tissue paper.

👉 Serve with:

• Onion rings, lemon wedges, and green chutney

• As a starter or with steamed rice & dal

🥘 Prawns Biryani

Ingredients

For the rice:

• 2 cups basmati rice

• 4 cups water

• 1 bay leaf, 3–4 green cardamoms, 4–5 cloves, 1 small cinnamon stick

• 1 tsp salt

For the prawns masala:

• 400–500 g medium prawns, cleaned and deveined

• 2 medium onions, thinly sliced

• 2 medium tomatoes, chopped

• 2–3 green chilies, slit

• 1 tbsp ginger-garlic paste

• ¼ cup thick yogurt (curd)

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1½ tsp biryani masala or garam masala

• ½ tsp black pepper powder (optional)

• Salt to taste

• 3 tbsp oil or ghee

• Fresh coriander leaves and mint leaves, a small handful each

• Juice of half a lemon

For layering & garnish:

• 2 tbsp warm milk + a pinch of saffron (or a few drops of orange/yellow food color)

• 1 tbsp ghee or butter

• Fried onions (optional)

Method

1. Cook the Rice

   • Rinse basmati rice until water runs clear; soak 20–30 minutes.

   • Bring water to a boil with salt and whole spices. Add rice and cook until it’s about 70–80 % done (grains should still have a bite). Drain and set aside.

2. Prepare the Prawns Masala

   • Heat oil/ghee in a heavy pan.

   • Add sliced onions and sauté until golden.

   • Stir in ginger-garlic paste; sauté 1 minute.

   • Add chopped tomatoes, green chilies, turmeric, red chili powder, and salt. Cook until tomatoes soften and oil separates.

   • Add yogurt, biryani masala, and pepper. Cook 2 minutes.

   • Add cleaned prawns. Cook on medium heat for just 3–4 minutes until prawns turn pink (they cook quickly—don’t overcook).

   • Finish with lemon juice, chopped coriander, and mint.

3. Layering the Biryani

   • In a heavy-bottomed pot or Dutch oven, spread half the prawns masala.

   • Top with half the cooked rice.

   • Sprinkle some saffron milk, a few mint/coriander leaves, and fried onions if using.

   • Repeat layers with remaining masala and rice.

   • Drizzle ghee on top.

4. Dum Cooking

   • Cover the pot tightly (seal with foil or dough if needed).

   • Cook on very low heat for 15–20 minutes so flavors meld and rice finishes cooking.

   • Rest 5 minutes before opening.

Serving

Fluff gently and serve hot with raita, lemon wedges, and a simple salad.

Tips

• Marinate prawns with a little turmeric, chili powder, and salt for 10 minutes before cooking for extra flavor.

• If you like it spicier, add more green chilies or a pinch of crushed black pepper at the end.

• Using ghee instead of oil for layering gives a richer aroma.

Enjoy your fragrant, juicy Prawns Biryani!