Category Archives: Rice and Grains

Egg Fried Oats with veggies


Are you tired of eating oats the same way with milk or water or with fruits or yogurt ??? Try this recipe , you are going to love it . At present , I’m in a weight loss mission !! Being a foodie , I get demotivated so easily . So in order to make this journey an adventurous and smooth one , I do experiment with the foods that can satisfy you without compromising the calories .
Egg fried Oats with veggies is just one of them . My recipe is inspired by one of my very favorite virtual Aunts Suronjona Maya’s Oats Pilaf .
I added , omit few things . The quantity mentioned in the recipe is for 2 servings , each serving contains no more than 170 calorie . But If you like you can take the full containing not more than 340 Calories . Cool , isn’t it??

1/2 cup oats ( old fashioned)
2/3 rd cup Water/ chicken stock ( if you don’t have chicken stock replace it with 1 tea spoon chicken powder/ chicken bouillon )
2/3 rd cup cabbage , broccoli , carrot ( steamed or microwaved)
1/4 th cup green Peas
1 egg beaten
1 tbl spoon olive oil
Onion, chopped
green chilies chopped
1/2 tea spoon turmeric ( optional)


1. Dry roast the oats , until fragrant . Keep it aside .
2. Heat oil and add the onion and green chilies and fry . Now add the beaten egg . Scramble the egg . Add turmeric . Add the steamed veggies .
3. Add the oats . Add the chicken powder . Now add the water slowly . Those who are using instant oats , may not need this amount of water .
4. When the oats are moist and done , your fried rice style oats is ready ..


Since I used chicken bouillon/ chicken powder , I din’t add any extra salt . Same goes with chicken stock . Try to consume less sodium , if you are in a weight loss mission . 😀

Arabian Kabsa !!


Kabsa- the national dish of Saudi Arabia is probably the most popular rice praparation through out Arab countries , believed to have originated in Yemen. Though known Kabsa in Saudi , it is otherwise known as Makbous/ Machbous/ Majbous in the Gulf region ( Iran , Iraq , Qatar , Kuwait , Jordan , UAE ) .

Just like the variation in name , the taste differs from region to region mailny because of the uses of spices . The technique of cooking varies too .Though look alike our very own Biriyani , it does differ in taste !! I have seen many recipes , that did not make Kabsa at all !! Those are more like biriyani . Kabsa is milder in spices and the spices that are used most is Black pepper , all spice , clove , cinnamon , cardamom , saffron , nutmeg and dried lemon powder or the whole dried lemon ,called loomi . The spices are grounded together and named Baharat !! Nuts ( specially almond and pine nuts ) and dried fruits are used as garnish .
In some part of Middle East , cumin and coriander powder is also used in the baharat , but the amount is too little . And not to forget tomato paste and puree is one of the most important ingredients of Kabsa !!!
I have tried to make it authentic way !! Hope you’d like it too.

As I said earlier , the technique of cooking kabsa varies . “Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a Pressure cooker” ( Wikipedia).

And just like that every house has it own way of cooking it . Today I’ll share two methods , whichever you find easier . 🙂

Ingredients :

1 baby chicken , cut in 4 pieces ( weigh around 1 kilo)
2 cups of basmati rice ( soaked in water for at least 45 minutes)
1 cup of chopped tomato
2 tbl spoon tomato paste ( comes in can , you will find it in super markets)
1 and 1/4 th cup sliced onion
1 tbl spoon finely grated garlic ( so fine as seems like paste)
4 and half cups of water or chicken stock
Salt to taste
1 chicken flavor bouillon/ chicken cube ( if using water)
1/2 cup of oil ( you can use 1/4 th cup butter and 1/4 th cup oil mixed together)
1/2 tbl spoon orange zest ( if you can’t find dried lemon for the kabsa spice , take 1 tbl spoon)
Nuts ( almonds , cashew, pine nuts) and raisins for garnishing
Baharat or kabsa spice ( take the whole amount mentioned below)

Baharat / Kabsa Spice :

1/2 tbl spoon black pepper
1/2 tbl spoon all spice
1 tea spoon clove ( around 8/9)
1 tea spoon cardamom ( around 8 )
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
1/2 tea spoon paprika
1/2 tea spoon red chili powder
1/2 tea spoon ginger powder(if you are not using ginger powder substitute it with 1 tea spoon ginger paste with other ingredients )
1/2 tea spoon dried lemon powder*
2 bay leaves
1/2 tea spoon saffron

Crush them into a fine powder and we will be apply whole amount in this recipe . 🙂

If you can’t find loomi or dried lemon , please substitute it with 1 tbl spoon orange/ malta zest . Orange zest gives a wonderful aroma and adds flavor as well .

Procedure : # 1

1. Soak the rice in water for at least 45 minutes before cooking .

2. Heat oil and add the sliced onion . Fry them until brown . Don’t over brown it . Just light golden brown . Now add the chicken pieces and keep frying . Add the chopped tomato and tomato paste . Add the Kabsa spice . Now add the grated garlic . Mix well . Add the orange zest , salt .Now add 4 and 1/2 ( half) cup of water or chicken stock to the chicken. Add a chicken cube if using water and let it cook for 20 minutes with lid on .

3. After 20 minutes , remove the chicken pieces from the gravy . Now after 20 minutes there should be around 4 cups of water by now . This is something you have to eye ball . Add the rice . For per cup of rice around 2 cups of water is needed . So there must be 4 cups of water in the pot . So if you think you need a little more water to cook the rice properly , you can add but don’t use more than 4 cups of water . That would be too much ending in mushy kabsa . Cover the lid and cook the rice like pulao until the water got absorbed . Don’t stir until the water dries out . When the water dried out just stir with light hand without breaking the rice . Now keep it on low flame or Dum .
What I do , I use double boiler method , where I put the pot of rice on the same sized vessel , filled with water . The steam will work as the “DUm”.

4. In the mean time broil the chicken pieces in the preheated oven for 10 minutes at 400 FH . If not using oven , just fry them in little butter in a grill or frying pan .

6. In another skillet fry the dried nuts ( almonds , cashew , raisins ) in butter . Don’t burn them . try to fry them separately .

7. Transfer the rice to a serving plate . Place the chicken pieces on top and serve with tomato chutney like thing , named “Dakkous” .

Procedure # 2 :

For those who canot eye ball the water , this is for you .
For this you need to boil the chicken pieces with black pepper , bay leaf and few cloves . Remove the chicken pieces from the stock and starin and reserve the stock to use in the cooking .

Now follow the # 1 procedure mentioned above except don’t add 4 and half cups of water . In this case add 4 cups of water ( chicken stock we got while boiling the chicken) to 2 cups of rice . Just before adding the stock , remove the chicken pieces from the gravy and broil it or fry it as it is mentioned above procedure .

Notes :

1. You can process dried lemon at home . Boil the lemon in salt water then dry it in sun heat .
2. If you don’t find all spice , omit . All spice is used in Yemeni version of Kabsa and not an essential ingredient in Saudi Kabsa .
3. Please Try to use a non stick utensil for cooking in order to avoid got stuck on the bottom .


Pachmishali Daal er Bhuna Khichuri ( Khichri with 5 types of lentils)


Romanticism is in the blood of Bangali !! Romantic Bangalis love rain and there is hardly any Bangali who doesn’t crave for khichuri in a pouring rainy day !! Yes , Khichuri and rain is almost synonymous to the romantic Bangali adding a unique dimension to the romanticism they possess !!!

There are so many preparations of khichuri .. Some are spicy , some are mild , some are mushy while some have biriyani like grandeur . Among all of them , the most popular may be the “Bhuna Khichuri” .

Traditionally bhuna khichuri is made with aromatic rice and moong daal ( yellow peas ) . But here in this recipe I used 5 types of different daals to make it more flavorful .

Ingredients :

1 and 1/2 th cup of aromatic rice like kalojeera
1/4 th cup Moong daal ( yellow lentil)
1/4 th cup Musoor daal ( red lentils)
1/4 th cup Arhar/ toor daal ( pigeon peas)
1/4 th cup chaana and mattar dal mixed ( split chick pea and split yellow pea )
1 large onion
1 tbl spoon ginger paste
1 tea spoon garlic paste
1 tea spoon turmeric powder
2 tea spoon red chili powder
2 bayleaves
1 small stick of cinnamon
4 green cardamom
Salt to taste
Ghee+ oil
Whole green chilies

Procedure :

Before we proceed , we have to keep in mind there are some preparations before you make mind blowing bhuna khichuri .

* Wash and soak Chaana daal , mattar daal and toor daal . Don’t add moong or mussor in it . Now after minimum 2 hours of soaking half boil it with little water .

* Soak moong daal for 30 minutes . Don’t soak musoor daal . Just add the musoor daal in the moong daal when you are ready to wash the moong daal after at least 30 minutes of soaking . Musoor daal boils sooner than moong so you don’t need to pre soak it .
It’s better to fry the moong daal without oil for few minutes before soaking in water . If you have time do this , it gives the best flavor from the moong daal .

Drain the water from daal.

* Wash the rice and drain out the water .

Now Let’s come to the procedure :

1. Heat oil and ghee together . Add the bayleves , cardamom and cinnamon . Add the sliced onion and fry for a while . Add the daal and rice . Fry . The little tips is , the more you fry and stir, the more flavorful khichuri is . Add the ginger-garlic paste , red chili , turmeric powder and salt . Stir and fry . Add 5 cups of warm water . For per 1 cup of mixed chaal-daal , you should take 2 cups of water . I love little soft khichuri so I added extra little water .

2. Cover the lid and cook on medium heat until the water dries out , around 10-12 minutes . Don’t stir at that point , or else you may end up having “Letka Khichuri” ( mushy khichuri) other than bhuna !!! 😀

3. When the water dries out , add whole green chilies and stir carefully only once from bottom to top and side by side without breaking the rice . Don’t stir vigorously !! Now put the khichuri on “Dum” . For that I always use double boiler or bain marie method.It works great for me. Put your khichuri vessel over another same size vessel, filled with water. Place it on the stove..Your khichuri will get the steam and you will be surprised at the beautiful, moisture free texture of Khichuri .

Serve hot with ilish mach , begun bhaja , beef bhuna or even only dim bhaji ( egg omlette). Don’t forget the pickles and onion , lemon . Bon a petit !!!

Notes :

1: For the color of Khichuri , many complains that they don’t get that bright yellow color . If they put small amount of turmeric , color won’t come and if they put little extra , the khichuri tastes bitter .
The secret is the turmeric gets it color brighter while frying the rice and daal . Don’t put the turmeric in the oil, it may get burnt and make the khichuri tastes bitter and look darker.Always add turmeric after you added the rice and daal . Now the more you fry , the more flavorful is the khichuri and more beautiful yellow color it gets .

Atakula Daddojanam / Savory Dahi-poha / Jhaal doi chira


Daddojanam refers to tempered spiced curd rice – a comforting South Indian recipe  . When rice is replaced with flattened rice or poha/ chira , it is called Atakula daddojanam .

 I am on diet since couple of days!! So looking for healthy but yummy diet friendly recipes !!! Just got an awesome idea .. This is a South Indian speciality “Atakula Daddojanam” or Savory Dahi- flattened rice ( chira ) !!! Inspired by my Indian blogger friend Aruna Panangapalli of Aharam. Thank u Aruna !! I just modified a little !! A great recipe if you are looking for low-cal but healthy breakfast options !!! This is not more than 280 cal !!! If you are looking for more healthy option , you can try this with oats too . I’ll mention the process at the end of the recipe too .

Ingredients : ( serving for 1 )

1/4 th cup flattened rice / poha 

1/3 rd cup ,plain yogurt 

1/2 tea spoon musturd seed

2/3 dried red chilies 

1 tea spoon finely sliced ginger

1 tea spoon chaana daal

Some peanuts 

Few Curry pattas

Salt to taste 

1/2 ( half) tbl spoon oil



1. Wash and saok the chira in water for few minutes , until soft , around 5 minutes . Drain out the water .

2. Beat the yogurt and mix with chira . Add some salt , not too much .

3.  Put oil in a frypan and add musturd seed , before the oil is too hot . Otherwise the seeds will be burnt and will taste bitter . Now add the dried chilies , chana daal , peanuts . fry a little until the daal and peanuts are brown and crispy . Add the ginger . Add few curry pattas and pour the tempering over the Dahi-chira and serve !! 



1. You can use oats instead of chira too . For that cook oats with water until it absorbs all the water . Let it come to room temperature , then mix with yogurt and temper like the process above.

2. You can add cubed fried carrots and potatoes , if you are not on diet . 🙂

You can go and check Aruna’s recipe for Atakula Daddojanam !! Here’s the link;





Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

I have two versions of white khichuri . One has Polau like texture , while other one is mushy !! Today’s post is about the mushy white khichuri !! Less spice and tastes awesome .

For those who wants my Polau like White khichuri click the link below

Ingredients :

2 cups Aromatic rice like kalojeera
1/2 cup Moong Daal
1/4 th cup Musoor daal
1 tbl spoon ginger paste
1/2 cup chopped onion
1 stick of cinnamon , 5 cardamoms , 7-8 cloves , 10-12 black pepper
2 bayleaf
1 large potato , cut in small cubes
Carrot , cut in small cubes
Salt to taste
Green chilies

Procedure :

1. Boil 7 cup of water with the cinnamon , cardamoms , cloves and black pepper . Reduce it to 6 cups . Strain the water . It will be added in the khichuri.

2. Soak the chaal/ rice and daal for at least half n hour . Drain out the water .

3. Heat Oil . Add bayleaves and chopped onion . Fry until transparent . Fry with chopped potatoes and carrots . Add the rice and daals . Add the ginger paste . Fry for a while . Add the 6 cups of boiling water , we boiled with the garam masala . Add salt.

4. Add some green chilies . Once the water dries out add 2 tbl spoon of ghee over the khichuri . Since it is soft khichuri , you need not put it on “dom” . It will look little mushy .



Classic Chana bhuna/ chola bhuna /boot bhuna

Classic Chana bhuna/ chola bhuna /boot bhuna

Classic Chana bhuna/ chola bhuna/ boot bhuna

Iftar in Ramadan in Bangladesh is synonymous with Chaana bhuna !!! This is the must item in iftar !!! Here you go with the classic chana bhuna recipe !!!

Ingredients :

2 cups of Kala chana / black chickpea
1/2 cup sliced onion
2 tea spoon ginger paste
1 tea spoon garlic paste
Less than half tea spoon turmeric powder
1/2 tea spoon chili powder
1/2 tea spoon cumin powder ( dry roasted and grinded)
1/2 tea spoon garam masala powder
3/4 th teaspoon chaat masala
1 potato , boiled
2 dried chilies ( optional)
2 split green chilies
1 tea spoon lemon zest
Salt to taste
2 tbl spoon thin tamarind juice ( optional)

Other ingredients :

Dried chilies , fried ( for garnish)
Julian cut ginger
Chopped mint
Sliced onion

Procedure :

1. Soak the black chick pea for at least 5/6 hours .

2. Boil the chickpeas and potato . Drain out the water . Don’t add any salt . Now wash the chickpeas in freash water . Drain well .

3. Heat oil . Temper with dried chilies . Add the sliced onion . Fry until soft . Add the ginger paste , garlic paste . Add little water , then add turmeric, chili powder , garam masala powder . Fry well . add the boiled potato , cut in cubes . Add the chickpeas . Fry for a while . Add salt and water . Add the tamarind juice and split green chilies . Don’t add too much water . Around Half a cup .

4. When the water dries out stir continuously so than it’s not burnt. Add the cumin powder and chaat masala . Mix with lemon zest .

5. Garnish with julian cut ginger , fried red chilies and sliced onion .


Haleem , Bangladeshi style

Haleem , Bangladeshi style

Haleem , Bangladeshi style

Iftar in Ramadan is never so exciting and complete without a bowl of Haleem !! Truly a very special dish , enjoyed not only in Ramadan but also through out the year in any occasion !! Haleem made with mutton is the most popular one no doubt , but now a days beef haleem and chicken haleem also getting their popularity. I always loved my Mom’s haleem . It’s always been a great hit at any iftar party at our home !! Some friends and relatives, prior to the party used to call Mom to make sure it’s being prepared in good quantity so that they can take some left overs to home too !!! 😀
My today’s post is dedicated to my Mom !!! No matter how sick she was she always tried to please each and everyone of the family during the iftar time with their favorite food !! She is suffering from so many diseases now a days. Please everyone keep her in your prayers !!! May this Ramadan bring lots of blessings to everyone !!!

The recipe has two parts . First part involves cooking of meat and grains separately and the last part is mixing of these two .

Ingredients :

1 kg meat ( Beef/ mutton)
1/2 cup whole wheat ( 1/4 th cup is whole and 1/4 th cup is broken)
1/4 th cup urad/ mashkolai daal ( without skin)
1/4 th cup moog daal / yellow lentil
1/4 th cup moosur daal/ red lentil
1/4 th cup split Bengal gram/ yellow split pea/ chola/ chana daal

For the meat :

3/4 th cup onion paste
1 and half tbl spoon ginger paste
2 tea spoon garlic paste
1 tea spoon turmeric
2 tea spoon red chili powder
1/2 tea spoon coriander powder
1 cinnamon stick ( 2″ long)
4/5 green cardamom
2 Bay leaves
9/10 cloves
2 tea spoon garam masala powder
Salt to taste

Ingredients for daal :

2 tea spoon ginger paste
2 tea spoon garlic paste
1 level tea spoon turmeric powder
Salt to taste

Other ingredients :

1 cup of thinly sliced onion to make bereshta
2 tbl spoon ghee
Julian cut ginger , mint for garnishing
1-2 tbl spoon Haleem masala ( I gave almost 2 tbl spoon of masala since I love bit spicy)

Haleem Masala:

4/5 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
4/5 Black cardamom
2/3 green cardamom
1 tea spoon black pepper
10/12 cloves
1 tea spoon fennel ( sauf)
1/2 tea spoon nigella/ black cumin/ kalo jeera
1/2 tea spoon fenugreek or methi
1/2 tea spoon nutmeg/ mace ( jaifol -javetri)

Dry roast all the ingredients and then grind into a fine powder . Try to dry roast chili and cumin separately . The chilies should not be dark and the cumin should be dry roasted longer than other ingredients so that the full flavor can be achieved . Try not to dry roast black pepper .


1. Soak all the daals and 1/4 th cup whole wheat in water for at least 5/6 hours . Save the remaining 1/4 th of broken wheat to use later on .

2. Cook the meat with all the ingredients for meat regular way . Take out all the whole spices .

3. Drain out the water from the grains and boil with enough water . When the grains are almost boiled but there is enough water in the daal ,add the broken wheat , turmeric powder , salt green cardamom . Cook further stirring occasionally , until everything becomes mushy , sticky and blended . Add the Meat into the grain . Cook . Add the Haleem masala . Add 2 tbl spoon of ghee into it .

4. Heat enough oil and fry the sliced onion until golden brown( bereshta) . Add the onion and some oil into the haleem .

5. Garnish with sliced ginger , mint, slice of lemon and bereshta .

Serve hot !!


1. Don’t use chopped cilantro while garnishing or in the haleem . It’s the mint , bereshta and sliced ginger that enhances the taste .

2. After adding the broken wheat , stir frequently otherwise they will form lump . 🙂

Sultani Daal

Sultani Daal

Sultani Daal

Lucknowi Sultani daal is one of the gems of Lucknowi Kitchen of Nawabs . The aroma coming out from this heavenly dish is so tantalizing , you can’t resist yourself taking it again and again . The specialty of this preparation is ,the daal is smoked by coal on a betel leaf (paan pata) before giving bagar (tempering spices).

Ingredients :

1 cup of pigeon peas / arhar daal/ toor daal
1/2 ( half) tea spoon ginger paste
1/2 ( half) tea spoon garlic paste
1 tea spoon turmeric powder
1/2( half) cup of yogurt
1/2 ( half) cup of heavy cream
Salt to taste
4/5 Whole green chilies
1/2 ( half) teaspoon cinnamon powder
Special masala , apply all

For the special masala , take 10 cloves , 1 tea spoon cumin , 1 tea spoon coriander , 1 tea spoon fennel , 4/5 cardamoms . Dry roast them and grind them into a fine powder .

For the tempering or bagar:

1/4 th cup of finely sliced onion
2 garlic cloves ,thinly sliced
1 tea spoon whole jeera or cumin
2/3 whole red chilli


Other ingredients :

1 coal and a betel leaf to smoke the daal .
1 tea spoon clove powder
1 tea spoon ghee


1. Soak the daal overnight or at least 5 hours . Wash and drain well .

2. Cook the daal with ginger , garlic paste and enough water until the daal gets well cooked and becomes mushy and thick .

3. Place a betel leaf ( paan pata) on the daal and add a burning coal on the leaf . Add immediately ghee and clove powder . Close the lid of the pot and let it smoked for 2 minutes .

4. Carefully take out the coal and the leaf from the daal . Now add the beaten yogurt and cream . Add the cinnamon powder and special masala . Add the salt . Cook for another 5 minutes . Add the whole green chilies .

5. For tempering , heat ghee and add whole cumin . Add the onion , garlic and whole red chili . Fry until the onion and garlic gets brown . Pour this over the daal .

Serve hot with rice , pulao , roti , paratha or naan . 🙂


1. Don’t add salt while boiling the daal . Always add salt after the daal being properly cooked .

2. While smoking the daal , always remember , the coal must be fully burning one . If the coal is not properly burnt , the flavor won’t come and may ruin your dish .

Lucknowi Mutton Biriyani or Mutton Pulao

Lucknowi Mutton Biriyani or Mutton Pulao

Luknowi Mutton Biriyani or Mutton Pulao

Interestingly , In Lucknow there is nothing like Biriyani !!! Biriyani is synonymous with “Pulao”, in Luknow , this is pulao !!!! But in other parts of India , Pulao is something where rice and meat are cooked together , at the same time , in the same vessel , lacking the grandeur and glory of that of “Biriyani”. So in present days , the term “Biriyani” is being included or more specifically intruded in the culinary dictionary of Lucknow so as not to confuse the Lucknowi delicacy with that of the “Pulao” pf other regions !!!

Luknow !!! The historical city of secrets and mysteries !!! The Luknowi cuisins , though a variant of Mughlai cuisins ,are so subtle in taste but so flavorful , so refined yet so elegant . Lots of secret ingredients made the whole gharana mysterious to others . The Sub-continent owe a lot to the dastarkhan of the Nawabs , no doubt !!! My studies about Luknowi/ Awadhi cuisine found a great influence of the gharana on many cuisines of Bangladesh , may be because of the fact ,the last Nawab of Awadh , Wajed Ali Khan was being exiled in Bengal !!!!! He did not forget to bring the main chefs of his kitchen with him !!! No wonder , the Nawabs were the greatest foodie ever !!!
The main characteristics of Luknowi biriyani are ,
1. The biriyani is the pakki biriyani , that is the meat is cooked before and the stock or Yakhni is kept aside . No powdered garam masala , no mint or cilantro , no tomato . Keora or screw pinewater along with saffron is essential .

2. The rice is cooked in the Yakhni or stock with ghee .

3. The layering of meat and rice and then the pot is sealed with a flour dough and will be kept in steam , the process known as “Dumpukht” .

Here you go with Luknowi Mutton biriyani !!! Though fine quality basmati rice is supposed to be used in the recipe , I preferred our very own Kalijeera or chinigura chaal for it’s unique and distinct flavor !!! I have never found such an aromatic varieties of rice anywhere !!

Ingredients :

1 kg of mutton ( try to take the tender parts with bones )
4 Cups Of Aromatic rice like Basmati / kalojeera/ chinagura
2 potatoes , cut in big chunk

For the Yakhni/ stock :

Masala/ spices for the stock:

2 black cardamom
9/10 green cardamom
2 sticks of 2 inches cinnamon
2 star anise
1 and half tea spoon of black pepper
9/10 cloves
1 teaspoon fennel
1 tea spoon of cumin
1 teaspoon of black cumin/ sha-jeera
1 teaspoon of mace/ javetri
2 bayleaves
Ginger chopped 2 and half tbl spoon
Garlic Chopeed 1 tbl spoon

For the gravy :

1/2 (half) cup yogurt
1 tbl spoon Ginger
2 teaspoon garlic
3/4 th cup fried onion Bereshta
1 tea spoon red chili powder
1 bayleaf
4/5 green cardamom
1 stick of 2 inches long cinnamon
Black pepper
5/6 cloves
1 tea spoon mace / javetri ( dry roasted and broken by hands)
1/2 (half) teaspoon of nutmeg
Cream or Milk, 200 ml ( three-fourth cup)
Sugar ( aound 1 teaspoon , heaped)
9/10 Whole green chilies

For the rice :

6 cups of stock , prepared by the mutton
1 small stick of cinnamon , 1 small black cardamom and 1 small star anise
Salt to taste
Ghee less than half cup ( If you are using non-stick utensil , take less, just enough that the rice is well coated with the ghee and there is no extra ghee)

Other ingredients:

Fried onion or bereshta
Whole green chilies 5/6
Saffron or zafran soaked in milk
Dried plum/ alubokhara
Keora water


1. Soak rice in water . In a cheese cloth put everything mentioned for stock, except salt. Now tie up the cloth like a parcel and put it in a pot filled with 14 cups of Warm water. Put the mutton pieces don’t add salt now . Let it boil and add the salt just 5 minutes before you turn off the stove , till the mutton are three-fourths done .Reduce the stock to 8 cups. Don’t take out the masala bundle while doing so.

2. Now , the gravy part . Blend the yogurt with fried onion or bereshta . Heat ghee , fry the whole garam masala for a while .Add ginger-garlic paste and red chili powder. Add the blended yogurt and cook for a while . Add the mutton , keep cooking on a medium low flame . Now add 2 cups of stock from the prepared stock . Reserve remaining 6 cups for the rice . Check the salt , add a little bit , since the stock has the salt too .Add the potatoes chunk . Careful , the potatoes must not be fully done . Just 70 % or so otherwise it will be mashed in the biriyani while the biriyani will be on “Dam” .When the gravy reduced a bit , add the cream or milk, mace and nutmeg powder and handful of whole green chilies . There must be 1 cup of gravy in the mutton .

3. Put ghee in a pot . Drain out the water from the rice and add into the ghee . Add 6 cups of stock . Add the cinnamon stick. black cardamom , star anise . Add salt, but careful , the stock has salt too . So Adjust the salt . Cover the lid and cook on medium flame . Don’t stir. When the water is completely dried out , turn off the stove . The rice would look like 80% done.

4. Now the layering part . Take a pot , first layer with the mutton with gravy . Put some whole green chilies , alubokhara , raisins over the mutton . Layer now with the rice . Cover it with fried onion , bereshta . Add saffron , ghee , around 2 tbl spoon and sprinkle good amount of keora . Cover the lid tightly and keep it on “dum” for another 30 minutes. It is better to seal with a dough made with atta , but what I did , I put a heavy object on the lid so as to create the “Dumpakht” effect . 🙂
For “Dum” , I always follow double boiler method . Put your biriyani pot over another same sized pot filled with water . Turn on the stove on medium flame. The steam will do the wonder . Those who will put it in the oven , cover the lid tightly or wrap with double layer of aluminium foil .In a bake mode , keep it in the preheated oven for 20/ 25 minutes at 350 FH.

Serve hot with kabab and salad or raita .

Stuffed Aloo Biriyani

Stuffed Aloo Biriyani

Stuffed Aloo Biriyani

Life without potato and eggs !!! Just can’t think of it !! My love for potato is so intense that there was a time I used to search for potatoes almost in every type of food preparation made back home !!It was a rainy ,cold day and I thought to make something new !! Why not try Aloo biriyani , but not any ordinary one , the stuffed aloo biriyani !! 🙂

Ingredients :

For the stuffed potato:

4 potatoes
1/2 cup keema ( beef/ mutton/ chicken)

Boil the keema with 1 tea spoon ginger-garlic paste , little soy sauce , 2 cardamoms , 1 small cinnamon stick and few black peppers . Dry out the water .

Now in a pan , heat oil and add the keema , fry , add some chopped onions and green chilies . At the end sprinkle a little garam masala powder .

For the gravy :

2 tea spoon ginger
1 tea spoon garlic
1 tea spoon red chili powder
1/2 cup yogurt
1/4 th cup fried onion or bereshta
1 tea spoon sugar
Salt to taste
Whole green chilies
2 bayleaves
1 tea spoon garam masala paste (it is better if you make a paste using traditional Bangladeshi mortar pastle / pata -puta , it gives a unique flavor. Otherwise you can use powdered garam masala )

For the garam masala paste , take 1 black cardamom , 4 green cardamoms , 1 small cinnamon , 1 tea spoon fennel , 1 tea spoon cumin , 4 cloves , 4/5 black pepper , 1 tea spoon mace and 1/2 tea spoon nutmeg .

For the Rice :

4 Cups of aromatic rice like Kalojjera/ Chinigura or Basmati
1 tea spoon ginger paste
4 green cardamoms , 1 small cinnamon stick , 1 black cardamom , 1 star anise
salt to taste
saffron soaked in milk
Keora water
Hand full of green chilies

Procedure :

1. Boil the potatoes 70% with skin on . It must not be fully boiled . Noe remove the skin and cut in halves crosswise . Scoop out the potaotes from the middle keeping the borders intact with the help of a knife . Now stuff with keema . Don’t stuff loosely or else the keema will come out after adding them in the gravy .

2. Heat ghee and add the potatoes . Fry a bit . Remove from the ghee .

3. Blend yogurt with bereshta . Now add ginger-garlic paste to the ghee . Fry very well , so that the raw smell goes away . Now add chili powder and salt. Fry well adding water little by little . When the “Koshano” is over add the garam masala paste , cook a little and add blended yogurt . Cook . Add the stuffed potatoes . Add sugar and whole , cracked green chilies . When the gravy is reduced a bit , sprinkle keora water . Don’t dry out the gravy . We need the gravy for the biriyani . Now remove the potatoes from the gravy and keep aside .

4. Wash the rice and drain out the water . Heat ghee and add whole garam masalas . Add the ginger paste, salt and rice . Add the gravy , which is about 3/4 th cup . Now add 6 cups of hot water and cook with lid on on medium flame . When the water is dried out , add the saffron milk and generous amount of keora , green chilies and keep it on “dom” or low heat for about half n hour . I use double boiler method . I take the same size pot , filled with water and place the biriyani pot over it . The steam making the “Dom” stuff !!

5. When you are serving , spread 1 layer of rice and put some potatoes over it . Spread another layer of rice and put the potatoes over it . You can garnish with chopped almond , bereshta and fried raisins or kishmish too .

Enjoy !!! 🙂