Ambur / Vaniyambadi Mutton Biriyani – The Legacy of Arcot Nawabs

Every Biriyani Has Its Own Legend…

    Every Biriyani has its own legend to speak about, and the Ambur / Vaniyambadi Biriyani, with its elite pedigree of the Arcot Nawab kitchen, carries a wonderful history from the flamboyant past.  The opulence of Ambur Biriyani is that it has been brought forth through generations by fanatic biriyani lovers. Ambur Biriyani has a long attached note of tradition, heritage, and cuisine — a dish that has travelled time without losing its soul. 

What Makes Ambur Biriyani So Special

• More Meat, Less Rice: The biriyani boasts a higher ratio of meat to rice — pure indulgence in every spoonful.
• No Green Chillies, No Ghee: True to its heritage, Ambur Biriyani skips the usual ghee and green chillies, relying instead on dried red chillies for both colour and heat.
• The Signature Rice: Always made with Seeraga Samba, a tiny, fragrant South Indian rice that gives the biriyani its unique texture and flavour — never basmati.
• The Secret Spice Grind: Ginger, garlic, and soaked dry red chillies are ground separately — a traditional method that builds deep layers of flavour.
• The Curd Trick: A spoonful of curd is added to hot oil before the spices — an age-old technique that enhances aroma and adds subtle tang.

A Perfect Combo of Spice and Tender Meat

Ambur Mutton Biriyani (made with Basmati Rice )with Mutton Shank (Leg Piece), Boiled Egg

 

    Both the meat and rice in Ambur Biriyani are cooked separately until half done — an art passed down through generations. Then comes the magic moment — they’re gently layered together and sealed for dhum (steam) cooking. This slow infusion allows every grain of Seeraga Samba/Basmati to soak up the spice-rich mutton masala, turning it into a symphony of texture and aroma.

    Then comes the magic touch of nawabi kitchens: the authentic dhum effect, recreated in our own home kitchen by crowning the biriyani pot with glowing coconut shell embers, allowing the smoke to slowly infuse every grain with that unmistakable, rustic, wood-fire aroma.

 

The result?

• Fluffy rice: Each grain remains distinct, yet soaked in spice and meat juices — never soggy, never dry.

• Succulent mutton: Tender, aromatic, and melt-in-the-mouth — every piece carrying the soul of the masala.

• Signature hue: That warm, rustic orange glow — not from artificial colouring, but from sun-dried red chillies ground to perfection.

• Smoky nostalgia: The aroma alone is enough to summon memories of old kitchens, wooden ladles clattering, and festive family tables where biriyani ruled the day.

    This biriyani balances it all — rich but never greasy, bold yet comforting, flavourful yet light on the stomach.  A plate that speaks tradition with every bite.

    It’s usually accompanied by Dhalcha — a tangy lentil-based curry with bits of meat, Brinjal Curry, and Pachadi / Raitha made of sliced onions, tomatoes, green chillies, and curd.  This biriyani has a distinctive aroma due to the moderate use of spices and curd, making it light on the stomach yet packed with flavour.

Steaming Hot Ambur / Vaniyambadi Mutton Biriyani: A Street-Side Memory from Madras

Restaurant-Style Ambur Mutton Biriyani Served with Raitha & Boiled Egg

    My first acquaintance with this royal biriyani was during a brief stay ( a month long to say) in Chennai (as I fondly prefer to call it — Madras).

    Back in 2005, the city had its own rhythm — the aroma of biriyani drifting through the air, the sight of Muslim bhais pedalling their cycles with a big dekcha full of steaming hot Mutton/Chicken Biriyani, selling it for just twenty rupees a plate!

    It was a humble yet heavenly indulgence — no fancy plating, no accompaniments, just that aromatic biriyani served with pride. Later, my visits to Buhari Hotel became a must -do whenever I visit Chennai. Though new biriyani joints have mushroomed all over the city, Buhari’s biriyani still holds that nostalgic charm for me.

    My brother-in-law, a true biriyani enthusiast, often shared stories from his food trails through Ambur and Vaniyambadi, where his relatives lived. His tales painted a vivid picture of those traditional kitchens — slow-cooked perfection, balanced spices, and that unmistakable smoky aroma. That’s how I first learnt that biriyanis like these even existed.

    And the story doesn’t end there — my niece’s husband (technically my son-in-law, if I may claim him so) has promised me a Madras Muslim Biriyani expedition, one that will wind through the city’s most iconic night-time kitchens. A long-awaited stop at Pulianthope Biriyani, served fresh between 2 to 4 a.m., still gleams brightly on my bucket list. My next trip to Chennai can’t come soon enough. 

    That’s how my love affair with Ambur / Vaniyambadi Biriyani began — not in the grand halls of a Nawab, but on the lively, fragrant streets of Madras, where flavour is heritage, and every plate tells a story. Though a trip to Chennai or Ambur isn’t quite possible for me — or for people like me living abroad — this recipe does total justice to the authentic biriyani, not with grandiose flair, but in our own humble, heartfelt way. 

 

Love biriyani as much as I do? Explore a wide Collection of Authentic Biryani Recipes, from Thalassery Chicken Dhum Biriyani to Muslim-style Mutton Biriyani — all steeped in tradition and flavour.

 

Ambur Biriyani Recipe Overview

Time Estimate

From My Kitchen to Yours

📅 Recipe Update Note:

    Originally published on 6th July 2017, this Ambur / Vaniyambadi Mutton Biriyani recipe has been updated on 11th November 2025 with fresh images from multiple cooking ventures — showcasing both Seeraga Samba and Basmati rice versions. Seeraga Samba, the traditional choice for authentic Ambur biriyani, can be hard to source locally, though I now order it online. While the post reflects these new visuals and tips, the original publishing date remains unchanged, preserving the recipe’s memory.

The photos you’ll see here aren’t from one photoshoot — they’re snippets from different times I’ve cooked Ambur / Vaniyambadi Mutton Biriyani at home. Each time, the lighting changed, the vessel varied, served with different side dishes and the mood shifted — but the flavour, ah, that stayed loyal. This biriyani never fails to steal the spotlight, no matter when I make it.

 

Discover a complete Iftar Menu – Feast of Flavours from Tamil Muslim Cuisine, featuring dishes that perfectly complement Ambur / Vaniyambadi Biriyani. Check out the full menu here!

 

Step-by-Step Ambur / Vaniyambadi Mutton Biriyani Recipe

Authentic Ambur Mutton Biriyani Served in Banana Leaf

Ingredients

Mutton / Lamb

• ½ kg Mutton / Lamb, cut into pieces

For Marination

• ¼ cup Curd / Yogurt
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 4 –5 Dry Red Chillies (soaked & ground to fine paste)
• Salt, to taste
• 3–4 Cloves
• 2 Cinnamon sticks (1")
• 4 Cardamom pods
• 1 Bay Leaves
• Handful Coriander Leaves
• Handful Mint Leaves

For Lamb Masala

• 2 Onions, finely chopped
• 2 tablespoons Ginger Paste
• 2 tablespoons Garlic Paste
• 4-5 Dry Red Chillies (soaked & ground to fine paste)
• 2 Tomatoes, finely chopped
• Handful Coriander Leaves
• Handful Mint Leaves
• 1 tablespoons Curd / Yogurt (for tempering)
• 2–3 teaspoons Lemon Juice
• 5–6 tablespoons Oil

Whole Spices

• 9 nos Cloves 
• 5–6 Cinnamon sticks (1") 
• 7 Cardamom pods
• 1 Bay Leaf

For the Rice

• 3 cups Seeraga Samba Rice (preferred) or Basmati
• 3 Cloves
• 2–3 Cinnamon sticks (1")
• 3 Cardamom pods
• Salt, to taste
• Water, as required

 

Method - Step-by-step Cooking Instruction

Ambur Mutton Biriyani Served with Chicken 65, Prawn Gravy, Raitha & Boiled Egg

 

1. Prepare the Chilli Paste

• Soak 8–10 dry red chillies in boiling water for about 30 minutes.
• Drain and grind into a smooth paste using little water.
• Set aside — this will give the biriyani its signature orange hue and smoky heat.

2. Marinate the Mutton

• In a large bowl, combine:
  • Mutton pieces
  • ¼ cup curd
  • Ginger paste
  • Garlic paste
  • 1 tablespoon prepared red chilli paste
  • Salt
  • Whole spices (cardamom, cloves, cinnamon, bay leaves)
  • a handful of coriander and mint leaves
• Mix thoroughly until the meat is well coated.
• Cover and let it marinate for 30 minutes (or longer if time permits).

3. Prepare the Mutton Masala for Biriyani 

• Heat 5–6 tablespoons of oil in a heavy-bottomed pan/pressure cooker.  Let the heat be at medium.  Add 1 tablespoon curd and wait until it stops spluttering.
• Add whole spices (cloves, cinnamon sticks, cardamom, bay leaves) and sauté until aromatic.
• Add onions and fry until translucent.
• First, add garlic paste and sauté for 3–4 minutes until fragrant.
• Then, add ginger paste and cook until raw smell disappears.
• Stir in dry red chilli paste and ¼ teaspoon turmeric powder.
• Add chopped tomatoes, cook until soft and oil separates.
• Add marinated mutton, remaining ¼ cup curd, salt, and 2–3 tsp lemon juice. Mix well.
• Sprinkle remaining handful of mint and coriander leaves.
• Pressure cook: 5 whistles on high, 5–6 on low (adjust for meat tenderness).
• Allow pressure to release naturally.

4. Soak & Cook the Rice

 

5. Combine and Dhum Cook

Layering the Biryani

• In a heavy-bottomed vessel, spread the prepared mutton masala evenly at the base.
• Layer the half-cooked rice on top.
• Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
• Cover and cook on medium flame for 5–7 minutes to allow flavours to begin melding.

Traditional Dhum Method

• Place the biriyani pot over a preheated griddle (tawa) on a low flame.
• Let it cook slowly for 12–15 minutes — the heat from below gently steams the layers.
• Switch off the flame and rest for 5 minutes before opening.
• Gently fluff the biriyani with a long ladle, taking care not to break the delicate rice strands.

*Alternative Dhum – Oven Method

• Preheat the oven to 230°C / 450°F.
• Cover the biriyani pot tightly with aluminium foil.
• Bake for 30 minutes, then fluff gently before serving.

 

The Dhum Effect — A Cheat Sheet for Authentic Smoky Ambur Biryani at Home

Traditional Dhum Cooking – Ambur Mutton Biriyani with Coconut Shell Embers

 

    This step is for all the true biryani lovers who crave that smoky, wood-fire-cooked traditional Ambur Biryani experience.

    If you adore the deep, earthy aroma and layered flavours of authentic dhum biryani, and you’re up for putting in a little time and love, this method is your perfect match. It’s a simple home-style hack to recreate the old-fashioned smoky dhum — just like the ones slow-cooked over wood embers in traditional kitchens.

 Pro Tips & Notes

• Soak rice for at least 20 mins for soft, separated grains.
• Curd in oil is a traditional purifying trick — don’t skip it.
• Grind and sauté garlic, ginger, and red chillies(separately) in the given order for balance.
• Garlic paste needs to be sauteed a little longer than Ginger paste.
• Use raw papaya pieces if the meat is tough — it tenderises naturally. 
• Add lemon juice to prevent rice from getting sticky.
• Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani. 
• Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel.
• Always mix rice and masala gently to retain texture.

 

Serving Suggestions

Ambur Mutton Biriyani Served with Chicken 65, Prawn Gravy, Raitha & Boiled Egg

 Traditional Sides Served with Ambur Mutton Biriyani

• Dhalcha – Tangy lentil curry with mutton pieces, signature pairing.
• Curd-Onion Raitha / Pachadi – Creamy, cooling contrast.
• Brinjal Curry / Kathirikai Kuzhambu – Soft, tangy eggplant curry.
• Biriyani Salna (optional) – Thin, mildly spiced gravy served alongside or poured over rice.
• Boiled Egg – Traditional side for protein and a complete meal.
• Chicken 65 (occasional) – Crisp, spicy side; not always at weddings but common in casual settings.
• Pickles / Appalam (Papad) – Tangy and crunchy accompaniments.
• Poosanikkai Halwa or Bread Halwa or Arcot Makkan Peda – Classic sweet endings in Ambur / Arcot feasts, richer and induglent.

 Recreate the feel of a Muslim Bhai wedding feast — aromatic, hearty, and unforgettable.

 

Storage Suggestions

• Store leftovers in an airtight box and refrigerate for up to 2 days.
• Reheat using steam or sprinkle water before warming.
• Avoid direct microwave reheating to prevent dryness.

 

❓ FAQs

Q. Can I use chicken instead of mutton?

• Yes, but reduce cooking time — chicken cooks much faster.

 

Q. Why does Ambur biriyani not use green chillies or ghee?

• Because the dish’s signature comes from red chillies and oil — not richness but depth of flavour.

Q. What’s the right meat-to-rice ratio?

• Ideally 1:1 or 1.25:1 — more meat for a truly Nawabi experience.

Q. Is dhum cooking essential?

• Absolutely — it infuses the flavours, giving the rice that smoky depth Ambur biriyani is known for. But the choice is yours. If you prefer a simpler finish try the pressure cooker method or simply skip the dhum technique.

Q. Can Ambur biriyani be cooked with Basmati rice instead of Seeraga Samba?

• Yes — while Seeraga Samba is traditional and gives the authentic texture and aroma, you can use Basmati. Keep in mind the flavour and grain size will differ slightly.

 

Close-Up of Ambur Mutton Biriyani (Basmati Rice) Served with Raitha & Brinjal Curry

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MANGO KULFI

     Mango season comes into life with the arrival of Summer in India, bringing along with it, the golden hues of sunshine, the unforgettable aroma of ripe mangoes wafts around hand in hand with the unwelcoming flies fluttering about. When the Season strikes, the markets are flooded with a variety of mangoes from the length and breadth of the country. We can see beautiful fruits with variant shades ranging from green, yellow, orange and red piled up around.
     Along with the blissful flavour and fragrance, Mangoes always takes me back to memories of an anecdote my Mother shared with me when I was a kid -
     It was from a Malayalam Poem named MAMBAZHAM (Ripe Mango), written by Vylopilli Sreedhara Menon. The gist of the poem is - about the sad memories of a mother who had lost her child recently. A ripe mango falling from a Mango tree in her courtyard, regretfully and with a sense of loss reminds the Mother, that she had scolded her child from plucking the Mango flower blooms.  She had warned the enthusiastic child who came with a bunch of Mango blooms in his hands that plucking the blooms will spoil the yield.  Regretfully, the child said that he would never ever go near the tree again, even to pluck ripe mangoes.  And even before the Mangoes ripened, the child had passed away. The Poet through his golden letters reminds us that Children are incarnations of God, and their innocent words could come true.
       Mangoes both Ripe and Raw ones cater a treat to mango lovers around the world. It is cherished as it is or prepared into delectable delights from Pickles, Salsa, Salads, Curries to Drinks, Smoothies, Lassies and Luscious Desserts like Mousse, Ice creams, Sorbets, Panna cottas, Puddings, Shrikand and Kulfis. Mangoes, when added to a dish, give an overall new flavour, fragrance and wonderful taste adding up a zing to it.  Mango Kulfi is a traditional Indian dessert which comes into the limelight during Mango seasons, synonymously cooling down the summer heat.  Authentic Kulfis are twisted with a note of Mangoes in them.  Purée the mangoes or cut them into tiny bits and add them into the Kulfi, undoubtedly they taste great both ways.
   

For more recipes on KULFI, click here...


Cuisine - Indian
Recipe Type - Ice Cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time -15 - 20 Minutes
Freezing Time - 6 -8 Hours/Overnight

 

HOW TO MAKE MANGO KULFI

 

INGREDIENTS:

For Mango Kulfi:

Mango Purée - 2 Cups
Milk - 4 Cups
Condensed Milk - 2 Cups
Milk Powder - 8 Tablespoons
Khoya/Mawa - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Teaspoon
Saffron - Few Strands (Optional)

To Garnish:

Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.

METHOD :

• Purée the Mangoes and keep it aside. 
• Dissolve Saffron strands in a few teaspoons of milk and keep them aside.
• Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
• Add the rest of the Milk to the Milk Powder Paste, along with Condensed Milk, Sugar and mix well.
• Bring this Milk Mix to boil on a very low flame for about 20–30 minutes, stirring occasionally.
• Scrap the sides in between.
• Add Mawa/Khoya and mix well, preferably using a whisk.
• Leave this on a very low flame, stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder, dissolved Saffron and mix well.
• Switch off the flame and allow it to cool.
• Pour in the Mango Purée and mix well until it is well incorporated into the Milk mix.
• Freeze the Mix for about 2–3 hours until half set.
• Remove the mix from the freezer and whip it up in a blender or with an egg beater for a few minutes.
• Pour this into Kulfi moulds.
• Garnish it with slivered nuts.
• Again, freeze it for about 8–10 hours, or until well set.
• Serve chilled.

NOTES :

• If you feel the mix is watery, can add 1 teaspoon of Corn Starch.
• Use a wide, heavy bottomed pot to simmer the Milk Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently, otherwise it will tend to burn and will totally spoil the taste of Kulfi.
• Add the Mango Purée once the milk mix is cooled down. 
• Adding Mawa/Khoya is truly optional for Mango Kulfis, I add them to give a rich texture.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOLD:

• Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for a few seconds. 
• Carefully invert the mould on a serving plate, holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that Kulfis come out clean from the mould.
• Both ideas work best.

KASHMIRI DUM ALOO

     Dum Aloo is one of the most sought and ordered vegetarian dish around the world. It is one of the dishes from Kashmiri Cuisine. Baby Potatoes are steamed and then deep-fried with spices.  Then they are again slow cooked in a rich yoghurt based spicy gravy. Dum Aloo is a rich yoghurt based gravy loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder and Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Wazwani Cuisine along with Dogra Cuisine is widely known when it comes to Kashmiri Style of cooking.  Where Wazwani Cuisine is reminiscent of Afghan and Mughal cuisine mostly cooked by Kashmiri Muslims, and Dogra Cuisine tends to be more similar to Punjabi Cuisine.  These style of cooking use Onions, Tomatoes and loads of distinct spices, while cooking Vegetarian and Non-Vegetarian dishes.
     But the least known style of Kashmiri cuisine is the Pandit Style cooked by Kashmiri Brahmins.  Pandits have tried to retain the authentic culinary tradition, which can be traced back to Aryan Era.  pandit style of cooking totally avoids Onions and Garlic in their dishes which was a norm during the Vedic Period. A variety of recipes are primarily cooked basically with Turmeric Powder, Kashmiri Chilli Powder, Asafoetida, Dry Ginger Powder and Fennel Seeds.  Most of the dishes have Curd/Yogurt as an important ingredient and are traditionally served with steamed rice - especially with Basmati Rice.


Cuisine - Kashmiri (North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 1 Hour

HOW TO COOK KASHMIRI DUM ALOO

 

INGREDIENTS :

For Potatoes :

Baby Potatoes - 10 Nos.
Salt - To Taste
Kashmiri Chilli Powder - 1 Tspn (Dry Chilli Powder - 1/2 Tspn)
Turmeric Powder - a Pinch
Mustard Oil  - 4-5 Tbspn
Water - as Required

For the Gravy :

Onion - 1 No.
Tomato - 1-2 Nos.
Ginger Garlic Paste - 1 Tbspn
Asafoetida Powder - 1 Tspn
Dry Ginger Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tbspn (Dry Chilli Powder - 1/2 Tbspn)
Garam Masala Powder - 2 Tspn
Coriander Powder - 1 Tbspn
Rattan Jot Infusion -1/2 Tbspn (Optional)
Yogurt (Curd) - 2 Cups
Mustard Oil - 4 Tbspns
Cashew Nuts - 10 - 12 Nos.
Salt - To Taste
Sugar - 1 Tspn

To Garnish :

Coriander Leaves - Few
Spring Onions - Few
Kasuri Methi (Dried Fenugreek Leaves) -1 Tspn

METHOD :

For Potatoes :

• Pressure cook the Potatoes with salt and enough water for 2 Whistle in high flame and for about 5 minutes or a whistle on a very low flame.
• Switch off the flame and wait for the pressure to release.
• Allow the Potatoes to cool, then peel the skin off.
• Gently poke the Baby potatoes with a fork.
• Heat Oil in a pan, once the oil is hot lower the flame, add Turmeric and Kashmiri Chilli Powder into it.
• Immediately add cooked Potatoes to the spicy Oil and fry them until they turn into golden brown colour.
• Once done, remove the fried potatoes from oil and keep it aside.

For the Gravy :

• Puree the Tomatoes and keep it aside. 
• Grind Cashew nuts with few teaspoons of Water into a paste and keep it aside.
• Add few teaspoons of Oil to the remaining oil used for frying the Potatoes.
• Splutter Fennel seeds in a low flame.
• Saute Ginger-garlic paste until fragrant, add Asafoetida powder and give a quick stir.
• Add finely chopped Onions and saute until onions turn translucent.
• Add Kashmiri Chilli Powder, Coriander Powder, Garam Masala and fry the spice powders on a low flame until the raw flavour goes.
• Pour in the Tomato Puree and mix well.
• Allow it to cook on a low flame until oil separates from the mix.
• Whisk the curd and pour it into the above gravy and mix well.
• Add fried Baby Potatoes along with Salt, Sugar and Ratanjot infusion.
• Cover and cook on a very low flame for about 5-8 minutes.
• Pour in the Cashew paste and mix well.
• Cook on a very low flame until the Potatoes are well infused with the flavours and until you get the desired consistency. 
• Sprinkle Dry Ginger Powder and mix well.
• Finally, garnish it with Kasuri Methi, Coriander leaves and Spring Onions.
• Serve Kashmiri Dum Aloo with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• Can prepare the dish with normal Potatoes, just cube and cook them as mentioned in the recipe. 
• Alternatively can cook the Potatoes in a Saucepan too.
• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dum Aloo comes from the intense flavours of dried ginger powder, fennel and asafoetida. 

OKRA / LADY'S FINGER  STIR FRY

     Lady's finger/Okra as it is popularly called in English-speaking countries is a vegetable rich in Iron, fibre & folates.  Loaded with nutritional benefits it also serves as a tasty accompaniment when cooked and served to suit your palate.  Mostly used in Curries, Stir-fries and Salads around the world, this vegetable is known for its unique slimy nature.
     This is a simple recipe which can be prepared within minutes and all the more it goes along well with Roti & Rice equally.  Mildly seasoned and spiced Okras are stir-fried to perfection.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 10 Minutes

For more VEGGIE recipes, click here...

 

HOW TO COOK OKRA / LADY'S FINGER  STIR FRY

 

INGREDIENTS :

Lady's Finger / Okra - 250 Gms.
Onion - 1 No
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Kitchen King Masala- 1 Tspn
Cumin Seeds - A pinch
Oil - 1 Tbspn
Salt - To Taste
Sugar - A Pinch

METHOD :

• Wash and clean the Okra / Lady's finger. Trim off the corners and chop them into small pieces
• Heat Oil in a Pan, splutter Cumin Seeds.
• Immediately add finely chopped Onions and saute until onions turn translucent. 
• Add chopped Okras, Turmeric Powder, Red Chilli Powder, Kitchen King Masala, Salt and a pinch of Sugar and give a quick stir.
• Saute the Okras on a low flame until they are done and the stickiness of the vegetable is totally gone.
• Serve hot with Roti/Rice. 

 

TIPS & TRICKS:

To avoid slimy Okra/Lady's Finger:

PARUPPU RASAM

     Would you believe, If I say there are more than 100 versions of Rasams?  But it is a truth gone unrealized with different varieties of Spices and ingredients added while preparing Rasam, makes it uniquely unique. Making Rasam may sound as simple as the dish, but it is a skill to be perfected.    As it differs along with regions in and around South India, I feel it takes different roles and caters different flavours as a signature dish of every cook and kitchen as a matter.
     For the Love of Rasam - a simple soupy dish which performs its role as an appetizer, digestive agent, taste enhancer and also relieves from cold and flu.  This simple dish is cooked almost every day in a South Indian household, along with Sambar/Curries, Kootu and Poriyals.  This makes it a task for it to be served in different versions daily.  Rasam is an integral part of a daily lunch menu and also is also one of the must have dishes in an elaborate South Indian Banquet(Virundhu/Sadhya).
     Rasam is a watery/soupy preparation made with Tuvar Dhals, Horse Grams, Tomatoes, Tamarind, Garlic, Shallots, Neem Flower, Mango, Pineapple etc., along with spices like Pepper, Cumin, Fenugreek, Asafoetida, Dry Chillies, Coriander Seeds, Cinnamon etc., and sometimes flavoured with Lemon or Oranges too. Some Rasams are prepared with one or more of above ingredients mixed and added together to suit your palate.
     This Paruppu Rasam is a version most commonly prepared with Cooked Tuvar Dhal, Tomatoes and spices. Mashed Tuvar Dhal is added to cooked Tomatoes, Tamarind extract and Rasam powder along with the excess water used for cooking Dhal.  It is seasoned with Mustard seeds, Garlic Pods, Dry Red Chillies, Asafoetida powder and Curry Leaves and garnished with fresh Coriander Leaves to enhance the overall flavour and taste of this Rasam.  I usually add Jaggery to any dish which has Tamarind in it.  Both Jaggery and Tamarind goes hand in hand to give a balanced taste.


Cuisine - South India
Recipe Type - Soup / Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK PARUPPU RASAM

 

INGREDIENTS :

For Rasam :

Water used for cooking Tuvar Dhal - 1 Cup
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil/Ghee - 2 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Garlic - 5-6 Cloves
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Clean the Tuvar Dhal and wash them thoroughly to remove any debris or dust.
• Pour 3/4 - 1 Cup of Water for 1/4 Cup of Dhal.
• Pressure cook the lentils for 2-3 whistles on a high flame, lower the flame and cook for another 3 whistles. 
• Drain the cooked water and leave it aside.
• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes into the Dhal Water along with Tamarind extract and Rasam Powder.
• Boil this for about 5-8 minutes and leave it aside to cool down. 
• Mash the Tomatoes and remove the skin.
• Add mashed Tuvar Dhal, Turmeric Powder, Salt and Jaggery to the Tomato- Dhal water and allow it to boil for few minutes on a low flame.
• Heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Saute Garlic cloves along with it.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Dhal mix to the seasonings and mix well.
• Finally, add mashed Tuvar Dhal, Jaggery and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Paruppu Rasam hot with Rice.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Seasoning Paruppu Rasam with Ghee gives a nice flavour to the dish, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.

KADAI CHICKEN MASALA

     Kadai/Karahi Chicken is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok.  Kadai/Karahi is a Deep, heavy bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal.  Slightly shallow pans of the same genre are found in other Southeast Asian countries.
    This method of cooking Chicken/Lamb is most prevalent in North India and Pakistan. Whereas the Pakistan version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers).  The flavour of Bell Peppers induces a wonderful taste to this traditional Chicken Masala.  Freshly ground spice powders enhance the overall flavour of the dish.
     Can adjust the consistency of the gravy to suit along with the dish it is served with.  While preparing as a side dish for Rotis I usually prepare it with some gravy and add Cashew Paste/Fresh Cream.  But for Rice dishes, I make it slightly thicker than the above. For an elaborate vegetarian twist, this recipe can be prepared with Paneer, Mushrooms or Green Peas.


Cuisine : North Indian, Pakistani
Course : Side Dish
Difficulty : Medium
Serves : 6
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 20-30 Minutes

HOW TO COOK KADAI CHICKEN MASALA / KARAHI MURG

INGREDIENTS :

Chicken - 500 Gms
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

 

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

• Clean and Cut Chicken into small pieces.
• Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
• Grind the dry roasted spices into a fine powder.
• Puree the Tomatoes and keep them aside.
• Heat oil/ghee in a pan, splutter Fenugreek seeds.
• Saute Ginger-Garlic paste until fragrant.
• Add finely chopped Onions and fry them until translucent.
• Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green chillies and mix well.
• Add Tomato Puree to the above Mix and give a quick stir.
• Leave this on a low flame until raw flavour goes and oil separates from the curry.
• Now add Chicken pieces, salt and enough water for the chicken to cook. 
• Cover and cook until chicken turns soft and tender.
• Add Capsicum slices and cook for few minutes.
• Finally, add ground Cashew paste, Sugar into the gravy and leave it on a low flame for few minutes.
• Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
• Garnish it with Coriander Leaves and Kasuri Methi.
• Serve hot with any type of rice dishes like Pulaos, Biriyanis or Steamed Rice.
• Goes well with Roti, Naan, Kulcha, Parathas, Chappatis etc.,

NOTES :

• Can marinate the chicken pieces with turmeric, red chilli powder, coriander powder and 2 Tbspns of curd for 30 minutes.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
• Adding Capsicum is optional.