Kolkata Style Raw Jackfruit Biryani

Biryani is arguably the most popular Indian dish across the vast and diverse cuisine, there are many variants of this popular dish, almost every region and state within India has its own version of the Biryani with tweaks native to that area or region. From the rice to the spices including the procedure and the utensils used to make this complex dish matters and renders itself to the variations. Today I am trying the Kolkata Style Biryani which is very unique and in its own league. This Biryani variant was introduced to Kolkata when one of the nawabs from Lucknow was exiled and had to live in Metiabruz. The nawab brought his khansama along with him and they would cook him his favorite dish - The Biryani with ingredients available locally. The Kolkata Biryani uses potatoes along with meat and vegetables, I have made a Kolkata style Biryani with Raw Jackfruit, another very popular vegetable native to West Bengal. This version I am making is a time-tested and traditional family recipe from my friend Piyali S Mutha, her Baba (father) would make this for their family and was very passionate about his creation and Piyali made sure that I followed it to the T. 

Please visit this link to review her original and amazing creation : http://mytrystwithfoodandtravel.blogspot.com/2017/06/kolkata-style-chicken-biryani-recipe.html. 

The heart and soul of this biryani lies in the freshly made and hand pounded Biryani Masala, I will show you how the biryani masala is made the traditional way. If you want to follow Piyali's blog for many more mind blowing recipes, please follow this link and subscribe to her blog to keep pace with her culinary escapades : http://mytrystwithfoodandtravel.blogspot.com/ 

Kolkata Style Raw Jackfruit (Echorer) Biryani

Ingredients for the Biryani Masala

• 4-5 Sticks Cinnamon (Dalchini)
• 4-5 Pods Green Cardamom (Hara Elaichi) 
• 2-3 Pods Black Cardamom (Kala Elaichi)
• 8-10 Cloves (Laung)
• 1/2 Cup Dried Rose Petals (Gulab ki pankhudi)
• 1 Tbsp Cubed Pepper (Kabab Chini) 
• 1 Tbsp White Peppercorns Whole (Shah Morich) 
• 2 Tbsp Black Cumin (Shahjeera)
• 1-2 Mace Strands (Javentri) 
• 1 Nutmeg Whole (Jaiphal)

Ingredients for the Biryani

• 3 Cups Onions (sliced thin)
• 2 Cups of Oil 
• 1 Cup Ghee (Clarified Butter, I used traditional Gawa Ghee) 
• 3 Cups Raw Jackfruit (Cubed) 
• 2 Medium Potatoes (Alu) 
• 2 Tbsp Ginger Garlic Paste
• 1 Cup Yogurt 
• 1 Tbsp Kashmiri Red Chilli Powder 
• 1/2 Tbsp Turmeric (haldi) 
• 1/2 Cup Mint Leaves (Pudina)
• 1 Cup Cilantro (Dhaniya Patta) 
• 1 Tbsp Rose Water (Gulab Jal) 
• 1/2 Tsp Screwpine Water (Kewra) 
• 1/2 Tsp Meetha Attar (Sweet Edible Perfume)
• 1 Tbsp Dried Rose Petals 
• 1/2 Cup Solid Milk (Khoya) 
• 1/2 Cup Dried Plums (Alu Bukhara)
• 3-4 Cups Basmati Rice (Use fragrant long grain Basmati Rice)
• 1-2 Tbsp Biryani Masala 
• 2-3 Bay Leaves (Tej Patta) 
• 1 Tbsp Shahjeera 
• 5-6 Green Cardamom (Hara Elaichi)
• 2-3 Cinnamon Sticks (Dalchini) 
• 5-6 Cloves (Laung) 
• 6-8 Saffron Strands 
• 4-5 Green Chillies (Hara Mirch)
• 10-12 Cubed Pepper (Kabab Chini)
• 1/2 Cup Milk 
• 2 Tbsp Salt  

Procedure for Biryani Masala

• Assemble all your masalas on a plate 

Assemble all your spices for the masala 

• Dry roast all the masalas on a slow flame (make sure you do not burn your masalas or else you will ruin your biryani)
• Masalas will start emitting a very nice aroma, you know your masalas are done  

Dry Roast all the spices on a slow flame

• Allow the masalas to cool down 
• Now pour your masalas into a mortar and pestle 
• Slowly hand-pound the masalas (this allows the spices to release the flavors and oils)

• Bring the masalas to a coarse texture and set aside 

Hand-pound the spices to a coarse masala powder

Procedure for the Biryani Korma Marination

• To start with begin marinating the raw jackfruit with biryani masala
• In a glass bowl add the jackfruit pieces, yogurt, ginger garlic paste, freshly hand-pound biryani masala, salt, kashmiri red chilli powder, rose water, kewra water, 1 tbsp mustard oil 
• Finely slice onions and set them aside
• In a pan heat oil and add the onions, fry the onions on a slow flame until they are golden brown and set aside on a paper towel (to absorb the excess oil) 
• Add the crispy fried onions to the biryani masala 
• Mix the batter well, cover the glass bowl and set to marinate overnight in the refrigerator 

Prepare the Biryani masala and marinate it overnight Add caption

• The next day, peel and chop potatoes into halves and boil them till they are 60-70% cooked
• Add salt, turmeric and kashmiri rec chilli powder to the potatoes and let it marinate for 10 minutes
• In the same pan that you sautéed the onions, sear the potatoes till evenly golden

Marinate the potatoes with salt, turmeric and Kashmiri lal mirch before searing them in the pan

• Set aside along with the fried onions 
• Slit the green chillies and set aside, Crumble the khoya and set aside, Keep all your masalas ready
• Remove the marination from the refrigerator and set aside

Biryani Masala after overnight marination

• In a sauce pan add some gawa ghee and heat 
• Once the ghee is melted and hot, add the marination mixture and allow the mixture to cook for 7-8 mins
• Pour water and mix well, cover the pan with a lid and cook for another 7-8 mins or until the mixture starts to leave oil on the sides 
• The raw jackfruit korma is done, remove it from the flame and set aside  

Cook the Biryani masala well until the mixture stars leaving oil to the sides

Procedure for the Rice

• Soak the long grain basmati rice for 30 minutes to an hour (make sure you pour enough water in a bowl to cover the rice and 1 inch above the rice) 

Soak Basmati Rice for 30 mins to 1 hour prior to cooking

• Drain the water and set the rice aside  
• In a sauce pan heat water, add bay leaves, kabab chini, green cardamom and bring to boil
• Add the soaked rice to the boiling water and cook it till it is 70% done
• Drain the water and spread the rice on a plate to dry

Cook you rice with some spices to 70% done, drain and spread on a plate to dry

• In a smaller sauce pan, boil water and add few strands of saffron and allow it to come to a boil
• Cool this mixture and set the saffron infused water aside
• Divide the rice into two halves, to one half sprinkle the saffron infused water and mix gently to coat each grain with the saffron water (every grain of rice must turn golden yellow from the saffron color)   

Saffron and Ghee infused rice and Plain rice ready for layering

 

Procedure for the Biryani

• Take a glass bowl and smear it with ghee, on all four corners and the walls
• Place the raw jackfruit pieces on the bottom of the glass bowl, then place the potatoes carefully 
• Now layer the fried onions, solid milk (khoya), dried plums (alu bukhara) 

Add Solid Milk or Khoya to enhance the richness of the Biryani

• Sprinkle the saffron rice and layer on top of this mixture 
• Pour the remainder of the korma gravy on top of the saffron rice 
• Layer the white rice on top of the this mixture and top with fried onions, mint leaves, coriander leaves
• Soak some saffron strands in warm milk, allow the saffron to leave its color in the milk 
• Pour the saffron infused milk in the center of the Biryani     

Assemble your Biryani carefully layering it and adding the toppings

 

Cover the glass bowl with an aluminum foil and seal the Biryani air tight

Preheat the over to 350F and place the glass bowl inside the over for dum 

Allow the Biryani to cook for 30-35 mins on dum

 

Give the Biryani dum for a good 30-40 mins 

 

Remove the glass bowl from the oven, carefully unwrap the aluminum foil

Serve hot, make sure you remove the Biryani from one corner carefully

Each layer of the Biryani should be included in every serving and enjoy 

 

Kolkata Biryani is ready to be served

Paneer Butter Masala with Laccha Paratha

Paneer Butter Masala is probably the most popular, creamy, rich and exotic vegetarian dish in the Indian cuisine. Loved by one and all, this dish has a silky smooth texture and a blend of mild spices that gives your palette the gastronomical indulgence it will want to indulge in time and again. Pair it with some freshly baked naan or some flaky and layered Laccha Paratha and pyaaz to give you the zing in your bite. This version I made is from Late Chef Jiggs Kalra's cookbook.  

Paneer Butter Masala with Laccha Paratha and Laccha Pyaz

 Ingredients 

• 200 Gms Paneer (Cubed)
• 3-4 Ripe Tomatoes (Red but not sour) 
• 1.5 Tbsp Ginger Garlic Paste 
• 2 Cloves 
• 2 Green Cardamoms 
• 1 Green Chill1 
• 1 Tsp Red Chilli Powder (Kashmiri Mirch - Mild Version) 
• 2 Tbsp Butter 
• 3 Tbsp Cashew Paste
• 1/2 Tsp Kasoori Methi  
• 1 Tbsp Oil 
• 1 tbsp sugar (optional)
• Salt to Taste 
• Optional: Garam Masala (not needed but if you would like to add a little for a spicy kick) 

Procedure 

• Boil tomatoes, ginger garlic paste, green chilli, cloves and cardamom for 15 - 20 mins
• Remove the cloves and cardamom after squeezing them and removing all the juices.
• Grind the mixture to a very fine puree.
• In a pan, add oil and butter and heat on medium flame. Do not brown the butter.
• Crush kasoori methi and add to the oil
• Add the tomato puree and cook until the oil separates. Add the red chilli powder.
• Soak cashews in warm water and set aside
• Grind cashews to a smooth creamy paste
• Add cashew paste to the puree and cook for 5 mins. If using the sugar, add it now.
• Add paneer cubes and cook for another 2-3 mins
• Add coriander and finish the dish 
• Garnish with some cream and coriander 

Healthy vegetable cookies

These savoury cookies contain no sugar, no maida, no artificial colours or additives. Made with whole wheat flour and all natural colours from vegetables, these contain the goodness of cheese for extra protein. Don't these look super pretty?

Ingredients

• 2 cups atta
• 1½ tsp baking powder
• 100 grams cold butter
• 100 grams cheese
• ½ cup cold milk

For the orange colour

• ½ tsp kashmiri chilli powder
• 1 grated carrot

For the green colour

• 2 tbsp of spinach puree or chopped spinach
• ½ tsp of jeera/cumin powder

Procedure

• In a bowl, take all the dry ingredients mentioned above and mix properly.
• Cut cold butter in small pieces and add them to the bowl. 
• Mix the butter with the flour until the mixture looks like breadcrumbs.
• Add grated cheese to the mixture.
• Add ½ cup chilled milk.
• Mix everything together but don't knead. If the butter is melting, keep the mixture in the fridge for sometime.
• Divide the dough into 3 portions. To one portion, add the grated carrot and kashmiri chilli powder and mix well. To one portion, add spinach puree or chopped spinach and cumin powder and mix well. In case the dough feels too loose after adding the vegetables, add a tbsp of atta and mix. The third portion of dough should be left as it is. 
• Keep all three doughs in the fridge, covered for 30 mins.
• Preheat oven to 180°C. 
• Make small portions of each dough, place on a baking tray and bake at 180° for 20-25 mins.
• You can also roll it out, cut into desired shape using a cookie cutter and bake.
• The cookies may seem soft when you take them out of the oven but they will firm up when they cool.

Thalipeet - Maharashtrian Style

Thalipeet is one of the most popular bread from the classic and diverse Maharashtrian cuisine. It is a healthy, tasty and nutritious flat bread made from multi-grain flour, This bread is a common feature in the everyday meal of most Maharashtrian households and is typically made from Thalipeet Bhajni or a flour made from a combination of whole grains and different millets like Ragi, Jowar etc.     

Thalipeet is best served with home made white butter, dahi and dry garlic sesame chutney

Ingredients 

• 1/4 cup Atta (Multi-grain Atta) 
• 1/4 Cup Besan 
• 1/4 Cup Ragi Flour
• 1/4 Cup Jowar Flour
• 1/4 Cup Rice Flour 
•  1/4 Cup Bajra Flour 
• 1 Tsp Lal Mirch Powder (Red Chilly)
•  1/2 Tsp Haldi (Turmeric) 
• 1/2 Tbsp Ajwain (Carrom Seeds)
• 1 Tbsp Til (Sesame Seeds) 
• 1 Cup Onions (Finely Chopped) 
• 1 Hara Mirch (Green Chilly Finely Chopped) 
• I Tbsp Adrak (Ginger Finely Chopped) 
• 1/2 Tsp Dhaniya Powder (Coriander) 
• 1/2 Tsp Jeera Powder (Cumin) 
• 1/2 Cup DHaniya Patta (Coriander Leaves Finely Chopped) 
• 2 Tbsp Oil 
• Salt to taste

• up rice flour (chawal ka atta)
• ¼ teaspoon red chilli powder

Procedure 

• In a mixing bowl pour all the flours and mix well
• Add all the spices, ajwain, til, onions, ginger, green chillies, coriander leaves and salt 
• Add some oil and mix everything well to form a dough



Make a nice and moist dough from the flours, spices and other ingredients 



• Keep adding very little water in parts while mixing the flour to bind the dough together 

• Make small dough balls for the Thalipeet 
• Take a parchment paper and apply oil to it 
• Flatten the dough on the parchment paper by pressing with your fingers in the center and expanding the dough (sprinkle a few drops of water when flattening the dough)
• Make 3 holes in the center of the dough to allow the thalipeet to fry evenly 
• Heat a tawa (preferably iron tawa), spread oil on the tawa  
• Carefully lift the parchment paper and place the thalipeet on the tawa (thalipeet must face the tawa)
• Add few drops of oil in the holes and around the thalipeet edges to fry it evenly 

Make 3 holes in the center of the dough to allow even fry of the Thalipeet

• Allow the thalipeet to cook to a golden brown on either side 

Make sure that the Thalipeet is well cooked and golden brown on both sides

• Serve hot along with some home made white butter, dahi and dry garlic & sesame chutney 

Lapsi Kheer - A Healthy Dessert

A healthy option if you're craving for something sweet. I make mine without any ghee and sugar. And to be very honest, you will not miss it either!

Ingredients

• ½ cup daliya/cracked wheat (The coarse variety is what I always use)
• ⅓ cup jaggery
• 1 cup water to cook the daliya
• 1 cup milk
• 1 tsp cardamom powder 
• A few saffron strands
• Nuts for garnishing (optional)

Procedure

• Lightly toast cracked wheat in a pan for about 2-3 minutes

• Wash it well and pressure cook until soft using double the amount of water.

• Boil milk for about 8-10 minutes until it thickens slightly and keep aside.
• Add the jaggery, cardamom to the cooked wheat and mix well. The jaggery will melt in the heat

• Add this mixture to the milk and simmer for 5-7 minutes stirring continuously.
• Dry roast some nuts for garnishing
• Serve warm or chilled

* The kheer thickens as it cools because the wheat absorbs the milk. Adjust consistency while serving by adding more milk as needed.

Punjabi Kadi Pakora

There are some iconic dishes from the Indian Cuisine that dance on the palette, awaken the taste buds and enhance your gastronomical experience. Kadi Pakoda is one such special Punjabi quintessential creation that has enticed generations together. Rich, Creamy, Flavorful and outright delicious, this one when paired with some pulao can turn your meal into a joyous experience. This version of Kadi Pakora is inspired by the very famous Chef Kunal Kapoor. 

Rich, Creamy and Flavorful Kadi Pakoda

Ingredients for Kadi 

• 1.and 1/2 Cups Yogurt/Curd 
• 4 Tbsp Besan 
• 1/2 Cup Red Onions 
• 3 Tbsp Peanut Oil 
• 1/2 Tbsp Lehsun (Garlic) 
• 1/2 Tbsp Adrak (Ginger) 
• 1/2 Tsp Haldi (Turmeric) 
• 1.5 Tsp Kashmiri Lal Mirch (Red Chilly Powder)
• 1 Tbsp Jeera (Cumin Powder)  
• 1 Tbsp Dhaniya (Coriander Powder)
• 1/2 Tsp Methi Dana (Fenugreek) 
• 1/2 Tsp Hing (Asafoetida Powder) 
• 1 Tsp Jeera (Cumin Seeds) 
• 2 Tbsp Ghee (Clarified Butter)
• 2 Tsp Dhaniya (Coriander Seeds)
• 2-3 Sookha Lal Mirch (Dried Red Chilly) 
• Salt per your taste

Ingredients for Pakoda

• 1 Cup Besan 
• 1/2 Cup Red Onions (Chopped) 
• 1 Hara Mirch (Green Chilly chopped) 
• 1/2 Cup Palak (Spinach Chopped) 
• 1/2 Tsp Halsi (Turmeric Powder) 
• 1/2 Tsp Kashmiri Lal Mirch (Red Chilly Powder)
• 1 Tsp Jeera (Cumin Powder) 
• 1/2 Tsp Baking Powder

Procedure

• Whisk dahi, besan, haldi, kashmiri lal mirch, dhaniya powder, jeera powder and salt in a mixing bowl and bring to a smooth paste
• Add onion, ginger, garlic and mix

Whisk the dahi, besan and spices mixture to a thick consistency

• Add Water and mix everything and set aside 

Add water to the dahi besan paste, add onions, ginger and garlic and set aside

• In a pan heat oil and add methi dana, jeera, sookha lal mirch and hing and stir until they crackle
• Add the dahi mixture and set the flame to medium

Add the dahi besan onions mixture to the pan and allow it to cook on a medium to low flame

• Stir until the mixture comes to a boil

Allow the mixture to come to a boil

• Simmer the flame and allow this mixture to cook for a good 30 mins (keep stirring in between) 

Keep stirring the kadi, make sure it does not stick to the bottom of the pan

Allow the kadi to boil well to a thick consistency

• For making the pakoda, in a smaller bowl add besan, haldi, pyaz, palak, hara mirch, namak, baking powder, kashmiri lal mirch ka powder, dhaniya powder, jeera powder

Mix besan, onions, spinach and all spices in a small bowl

• Add little water and mix the ingredients to a thick consistency 

Make a thick batter for the mixture for the pakodas

• Heat oil in a deep pan and add small amounts of the batter to form pakodas. Fry until golden brown *make sure they are cooked from the inside too, the trick is to heat oil on a medium to low flame) 
• Remove the pakodas and let additional oil dry on a paper towel 

Fry the pakodas to a golden brown color, make sure they are cooked all the way through

• Now once the kadi is cooked well to a thick consistency, remove it into a serving bowl

Kadi is ready after 30 mins of cooking

• Add the pakodas to the kadi 
• To finish off the dish, give it a ghee tempering with dhaniya dana and jeera dana
• When they crackle, turn off the flame and add kashmiri lal mirch powder to the tempering
• Add this tempering n top of the dahi pakoda and serve hot        

Serve Kadi Pakoda with Hot Pulao or Plain Rice

Raw Banana Kofta (Kacche Kele ka Kofta)

One of the most revered, relished and loved dish from the Indian Cuisine is something that is served during special occasions, it is also one that finds its place on the 'Special Items' section within the menu at an Indian Restaurant. Yep, I am talking about the rich creamy and indulgent 'Kofta', usually made with a wide variety of vegetables and ingredients, these dumplings have found their way into the hearts of many food lovers. Today I made a Raw Banana Kofta (Kacche Kele ka Kofta), this dish is made with some exotic spices and in a silky smooth and creamy sauce. 

Raw Banana Kofta (Kacche Kele ka Kofta)

Ingredients for the Kofta 

• 1 medium to large sized raw banana (boiled and mashed) 
• 1/2 cup Paneer (grated) 
• 1.2 cup Besan 
• 1/2 cup Red Onion (finely chopped) 
• 1 Tbsp Adrak Lehsun (Ginger Garlic) Paste 
• 1 Tsp Dhania (Coriander) Powder
• 1 Tsp Jeera (Cumin) Powder
• 1 Tbsp Kashmiri Lal Mirch Powder
• 1/4 cup Kaju (Cashew Nuts) Chopped 
• Salt per your taste  

Ingredients for the Gravy/Sauce 

• 1 cup Red Onion
• 1 cup Tomatoes 
• 1 Tbsp Adrak Lehsun (Ginger Garlic) Paste  
• 2-3 Tbsp Whisked Dahi (Curd/Yogurt)
• 1/2 Cup Dhania Patta (Cilantro Leaves)
• 1/4 Cup Pudina Patta (Mint Leaves)
• 2 Tej Patta (Bay Leaves)
• 3 pods of Elaichi (Cardamom) 
• 1 medium sized Dalchini (Cinnamon stick) 
• 1 Tsp Jeera (Cumin Seed) 
• 1/2 Tsp Kasoori Methi (Dry Fenugreek Leaves) 
• 1 Tbsp Kashmiri Lal Mirch Powder
• 1-2 Sukha Lal Mirch (Dry Red Chillies) 
• 1/2 Tsp Haldi (Turmeric) Powder 
• 1/2 Tsp Fresh Cream
• 2 Tbsp Oil 

Procedure  

• Boil cut the raw banana into 2 inch pieces and boil in a pressure cooker
• Add salt and turmeric when boiling 
• Give it 2-3 whistles to boil to a soft consistency 
• Strain the water and peel the banana skin
• Add the boiled banana pieces to a mixing bowl
• Take a masher and mash the bananas to a soft paste 

Boil and Mash the Raw Bananas in a mixing bowl

Make a nice smooth paste after mashing the raw bananas

• Add chopped red onions, grated paneer, ginger garlic paste, salt, coriander powder, cumin powder, red chilly powder
• Add cashew pieces 

Add chopped onions, ginger garlic paste, grated paneer, salt, red chilly powder, cumin and coriander powder

• Add Besan and mix everything to form a soft dough 

Add besan to the mixture and mix all the ingredients well

Mix the ingredients in a mixing bowl and form a soft dough

• Make small dumpling sized balls from the dough for the koftas

Make small round dumplings for the kofta

• In an appe pan, add oil and let it heat on a medium flame

In an appe pan add oil and heat on a medium flame, add the dumplings to shallow fry 

• Shallow fry the koftas (dumplings) to golden brown in the appe pan (make sure you fry them well so that they cook through and through)

Shallow fry the koftas to a golden brown, Make sure they are cooked all the way through

• Remove the koftas and let them rest on a paper towel to remove any excess oil on the exterior surface
• Blend Onions, Ginger, Garlic, Tomatoes to a thick paste and set aside  

Blend onions, ginger, garlic and tomatoes to a smooth paste

• Heat oil in a non-stick pan on medium flame 
• Add the whole spices (Bay Leaves, Cardamom, Cinnamon) and cumin seeds to the pan and let them fry well
• When the cumin seeds start to splutter, add the onions tomatoes ginger garlic paste and allow it to cook well 

Cook the spices and the onions tomato paste to a nice gravy

• Add chopped mint and cilantro/coriander leaves to give it the herb'y goodness

Add chopped mint

Add chopped cilantro/coriander

• Add salt, turmeric, kashmiri red chilly powder and cook for 1-2 minutes

Add salt, turmeric, red chilly powder and kasoori methi to the sauce 

• When the mixture starts to ooze oil, add some water and allow it to cook for 5-6 minutes 

Allow the mixture to cook until it oozes oil

• Whisk curd/yogurt in a bowl to a smooth consistency and set aside 

Whisk curd/yogurt in a bowl and set aside

• Add whisked curd to the pan and allow the mixture to thicken on a simmer for 1-2 minutes (make sure you do not let the mixture curdle, it should form a smooth silky texture)

Add whisked curd/yogurt to the sauce and simmer

• When the mixture begins to ooze oil one more time the sauce is ready
• Add the koftas to the sauce and allow it coat well and absorb the gravy
• Garnish with cilantro and fresh cream 

Garnish the raw banana koftas with fresh cilantro/coriander and fresh cream

• Serve hot with parathas or rice 

Serve hot with parathas or rice