Thursday, June 26, 2014

Sindhi Murgh Biryani

Mehran Spice Mixes have always been my top favourites amongst the Top 3 Paki brands available here; Shaan and National being the other two. And all these spice mixes are available in Delhi too so Delhites can definitely give it a shot!

I have tried many dishes using Mehran - Mutton Quorma, Achari Murgh, Bombay style Biryani, Kadhai Murgh and Achari Gosht....and this time it was Sindhi Murgh Biryani which I was gonna try...

And it came out expectedly very well - Mildly Spiced, Subtle Flavours and very delicious!

Here is the recipe:


Chicken: 750 Grams; washed and cut into small bite-sized pieces
Basmati Rice: 250-300 Grams: washed and soaked for 30 minutes
Onions: 3 Medium sized; finely sliced
Tomatoes: 3 Medium sized; finely sliced
Yoghurt: 1 Cup; whipped
Ginger-Garlic Paste; 3 tablespoons; freshly made
Ginger: 1 tablespoon; julienned
Green Chilis: 6-8; slit
Green Coriander: 1/2 cup; finely chopped
Mint Leaves; 1/2 cup; finely chopped
Lemon Juice: of 1 Lemon
Oil/Ghee: 3-4 tablespoons
Mehran Sindhi Biryani Mix: 1 Packet


1. Heat the Oil/Ghee and fry the Onions till golden brown on low flame.

2. Add the ginger-garlic paste and the Chicken pieces; Bhunno on medium flame for 10 minutes

3. Mix the Yoghurt and the spice mix well and then put this into the Chicken

4. Add 1 glass of water, cover and cook until the meat gets tender and almost 1.5 cups of gravy remain in the Pan

5. In a large pan spread some oil/ghee and some sliced tomatoes. Shift the prepared chicken, spread the remaining tomatoes over it and Bhunno for 5-6 minutes on low flame

6. In another pan add 10 glasses of water plus 2 tablespoons of salt and give it a BOIL. Add the soaked rice and when they are half cooked remove and strain the excess water.

7. Spread the rice on the prepared Chicken. Cover and cook on high heat for 3-4 minutes. Lower the heat and cook for another 6-8 minutes.

8. Once the Biryani is ready mix before serving and enjoy it with Salad or Raita.

9. Thank me Later

So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Sunday, June 15, 2014

Baked Salmon

Salmon has always been one of favourite Fish variety but I never made any recipe at home...always had it at a Restaurant only. No specific reason for it, it's just that I never thought of giving it a shot!

But it all changed this weekend; we went for our monthly Grocery shopping at Lulu Hypermarket and I saw some fresh Salmon fillets wrapped & packed so I picked one up! The Fillet was some 400 odd grams...

And the same evening decided to give it a shot! and a new tryst began!

And this is the recipe I picked up from the Internet! A wildly popular recipe - you see I didn't want to go wrong as this was my very first time! This has a whopping 1756 reviews! The risk was going to be very low!

And I was so happy that the recipe came out so well! Now this would be a regular at my home for sure! My wife also loved it! Nutritious, Flavourful, Easy to Make and damn Delicious!


1 Fresh Salmon Fillet
3 cloves garlic, minced
2 tablespoons light olive oil
2 teaspoons dried basil
1 teaspoon salt
2 teaspoons ground black pepper
1 tablespoon lemon juice
1 tablespoon chopped fresh coriander


1. Prepare the marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and chopped fresh coriander. And bring the Fillet out (This isn't my priginal photograph; picked it up from the Internet) Source:

2. Coat the salmon fillet with the marinade and put the fillet in the refrigerator for about 1 hour.

3. Preheat the oven to 190 degrees C.

4. Wrap the fillet in aluminium foil, cover with marinade, and seal.

5. Place the sealed salmon in a baking pan and bake for 35 to 45 minutes, until easily flaked with a fork.

6. Serve the Fillet with all the juices!

7. Enjoy it with Flavoured Rice or just like that!

8. Thank me later!

So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Thursday, June 5, 2014

Kasuri Methi Murgh

Kasuri Methi as an ingredient has always been amongst my top favourite spices be it in Allo Sabzi, Paranthas or Pooris! and when I saw this recipe on Sikandalous Cuisine (  posted by none other than Dr. Rajeev Nandagopal I just could not resist!

This sounded and looked like a very straight-forward, easy to make and mighty delicious dish! so here it begins...


1,250 gms Fresh Chicken cut into small pieces
5 tbsp Hung Curd
2 tbsp Lemon Juice
2 tsp Cumin Powder
2 tbsp coriander powder
1 tsp Turmeric Powder
6 tbsp Kasuri Methi warmed and powdered by hand
75 gms Ginger
6-8 Garlic pods
1 medium sized onion
3 tsp Red chilli Powder
2 Green chillies
Mustard Oil


1. Make a fine paste of the Onion, Garlic Pods and Ginger

2. Add all the spices and curd with this paste

3. Marinate chicken in this mix overnight after covering it with a cling wrap

4. Heat the Mustard Oil in a non-stick pan and let the smoky aroma fill your kitchen and eyes & nose

5. Bhunno the chickken with the Marinade on high flame for 10 minutes and see the colours of your life, I mean the chicken change!

6. Add water (basis the gravy consistency you prefer), cover the lid of the pan and let it simmer on low heat for 20-30 minutes

7. Cook covered till it is almost done

8. Add the green chillies after slitting them and simmer for 5-10 more minutes.

9. Adjust the seasoning as per your choice

10. Lose yourself in the aroma of this delicious dish

11. Before you get lost completely enjoy this dish with Hot tawa rotis and plain steamed rice.

12. Thank Dr. Rajeev first and then me Later.

So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!