Zafran, the specialized restaurant for Indian cuisine, presents three tasty recipes for Ramadan. Enjoy the month of Ramadan by trying out these three delicious recipes that are easy to create for your loved ones at home.
Chicken Kesari Biryani
Biryani is one of the most popular recipes in any get-together, and for Iftar, you would prefer a special recipe to treat your whole family. This version of the Chicken Kesari Biryani is worth the effort it takes to create and is filled with tastiness in every bite.
Chicken leg boneless (approx. 55gms each) — 700 gms
Ghee (clarified butter) — 80 gms
Cinnamon powder —10 gms
Green Cardamom powder—5 gms
Bay leaf 2 no
Ginger paste— 60 gms
Garlic paste— 60 gms
Onions, sliced—250 gms
Tomato, sliced — 250 gms
Black peppercorn, crushed—15 gms
Saffron few strands
Basmati Rice—400 gms
Butter— 60 gms
Cream— 100 ml
Brown onions—10 gms
Mint leaves—5 gms
Step 1 – Cooking the Chicken
Heat ghee in a heavy bottom pot. Add sliced onion and fry till golden brown. Add ginger garlic paste and fry for approximately 2-3 minutes.
Add tomatoes and cook well for another 5 - 6 minutes Add the chicken and sear on high heat for 4 minutes. Reduce heat and cook the chicken pieces for about 8 – 12 minutes.
Once the chicken is cooked 80 percent, season with salt and crushed pepper. Flavour with aromatic cinnamon and cardamom powder.
Step 2 – Rice preparation
Boil water in a large pot. Add the rice and boil with ample of water till the rice is half-cooked.
Chef’s Note: “Khansamas” (traditional Indian cooks) believe that while cooking rice for biryani, there should be enough water for every grain of rice to “jump around!”
Strain the rice and arrange it on top of the chicken. In a separate pan, heat the butter and cream with the saffron and sprinkle over the rice. Top with mint and brown onion.
Cover the biryani with a firm lid and cook on “dum” for 15 minutes on a very low flame. After 15 minutes, allow the biryani to rest for 5 minutes. Open the lid and serve Kesari Chicken biryani with cucumber yoghurt raita.
Prawn Coconut Curry
Ideal for part of a relaxed curry buffet, this delicious curry with fresh spicy flavors can be served with smoky basmati rice.
Heat clarified butter in a pot. Add Cinnamon and cloves followed by boiled onion paste and allow it to cook. Add pommery mustard, turmeric and salt. Cook this mixture well for about 10 minutes. Add coconut milk and allow the curry to cook on simmer.
Add the shrimps and water (if required) to the curry and cook till done. Towards the end, add slit green chilies to the dish. Serve with steamed rice.