Thursday, 30 January 2014

Chana Dal & Gobi Pulao

A delicious vegetarian pulao using split gram dal and gobi florets , my take on Qabooli which is a chana dal biryani that I have shared earlier and can be found in the Rice Bowl album. As always , tweak to taste.
1/2 Kg Rice.
200 Grams Split Gram Dal.
500 -600 Grams Gobi Florets.
1 Tablespoon Garlic Paste.
1 Tablespoon Ginger Paste.
1 Teaspoon Red Chili Powder.
4 Onions Sliced.
2-3 Dried Red Chilies ( optional )
1 Teaspoon Haldi.
1 Cup Whisked Yogurt .
1/2 Cup Milk
Fistful of Mint Leaves.
Whole/ Chopped Green Chilies
1 Stick Cinnamon
2-3 Cardamons.
4-5 Cloves.

Powder made From :
1" Cinamon .
1 Teaspoon Black Peppercorn.
1 Tablespoon Fennel Seeds.
Roast the above , cool and grind to powder.
Boil rice till 75% done. Drain and spread to cool .
Soak chana dal for two hours in salt water to which haldi has been added . Cook chana till 75 % done .Drain and set aside.
Heat ghee , add Cinnamon cardamon and cloves . Once they emit their warm aroma add the dried red chilies and onions and fry till onions are light golden brown.Add cauliflower and fry 4-5 minutes .
Next add ginger, garlic, haldi, red chili powder and yogurt . Cook till cauliflower is 75% done.Add cooked chana dal and cook another 2-3 minutes. Now spread the chana gobi masals at the bottom of a pan , spread rice on top. Scatter Chopped / whole green chilies and mint leaves. Sprinkle milk.Seal dish and cook under dum for 20 minutes.Leave under dum till ready to serve.
While serving gently fold the rice to mix with the masla and vegetables , garnish with dhania leaves and crispy onions if you have them handy . Enjoy

Sikandalous Cuisine

Monday, 27 January 2014

Mohingha - Burmese Breakfast Soup

This delicious soup I first ate when I visited Myanmar/Burma 8 years ago . At that time I wasn't that obsessed with cooking so while I found the soup delicious and ate it whenever available , I never gave the recipe a second thought . 3 Years ago I returned to Myanmar / Burma and this time I made sure I returned with the recipe from the hotel where this was served daily as a part of breakfast .There are many versions to this soup depending upon availability , chickpea flour and/or crushed toasted rice form the base to which pungent and sour flavors are added to make this a wholesome meal for the day . The soup is considered to be the National Dish of Myanmar and is served with rice noodles. You can make a vegetarian version too .
2 Tablespoons Yellow Lentil ( Besan is used too )
1.5 Tablespoons Rice.
1.5 Lts Water.
300 Grams Fish.
1 Tablespoon Fish Sauce.
4" Lemon Grass - Bruised and used for the stock.
Chili Paste  (3 Dried Red Chilies + 4 Cloves Garlic ground + 1 Tablespoon Chopped Onion + 1/2 Teaspoon Minced Lemongrass ground with some peanut oil )To Taste.
1 Teaspoon Haldi.
1 Teaspoon Lemon Grass Bulb Minced.
1 Tablespoon Chopped Onions.
1 Teaspoon Garlic Minced.( or more )
1 Teaspoon Ginger Minced ( or more )
Salt & Pepper.
6" Banana Trunk - The inner most part cut in 1" pieces - OR 1/2 Teaspoon Fennel Powder.
1 Hard Boiled Egg.
Garnish of Fried Onions.
In boiling water add whole lemongrass , chili paste , haldi and fish sauce - Cook covered 20 minutes then add fish , cook fish 5-7 minutes till fish is done . Remove fish from soup and break up into small pieces - set aside.
Boil rice and lentils , mash and puree . Set aside.
Saute Onions , garlic , ginger and lemon grass in a bit of oil and add to the soup.
Whisk pureed rice & lentils into the soupand cook 3-5 minutes on low heat to marry flavors hen add broken fish to the soup.
Now when you have all ingredients in the soup , bring to a boil , adjust flavors , sourness/spiciness  and serve with rice noodles , garnish with fried onions , eggs ....
This comes out totally delicious !

Sikandalous Cuisine

Sunday, 26 January 2014

Sri Lankan Pumpkin Curry ( Wattaka Kalupol )

A delicious curry from Sri Lanka that showcases Sri Lanka's famous dark roasted curry powder . I have made the curry powder from scratch as per recipe given to me by my Sri Lankan friend Amila whose mom's recipe this is.
1 Kg Pumpkin - Keep skin if tender , cube to size.
4-6 Green Chilies - Slice.
Curry Leaves.
2 Onions Sliced.
1 Tablespoon Garlic - Minced.
1 Heaped Teaspoon Ginger Paste.
1 Teaspoon Black Mustard Seeds Powdered.
1/2 Teaspoon Methe Seeds.
1 Teaspoon Black Mustard seeds ( Don't powder ).
Chili Powder.
1/2 Teaspoon Haldi Powder.
2 Tablespoons Roasted Curry Powder.
1.5 Cups Coconut Milk
1/2 Coconut Grated and roasted with 1 Tablespoon raw rice , brown on tawa and make paste ( I didn't use the rice )
Heat 100 grams white oil splutter mustard and methi seeds , then add green chilies, onions, garlic, ginger paste,curry leaves.Fry till onions are light brown.While onions are browning mix up pumpkin with all other ingredients apart from coconut based ones.
When onions brown add the pumpkin and all other ingredients but for coconut based ones.Cook covered over low heat slowly adding the coconut milk.When almost done add the ground coconut mixture , add a bit of water if you want a ' curry ' , this is more like a creamy gravy and has an amazing flavor. Make it pungent if you like.
Sri Lankan Dark Roasted Curry Powder:

1.5 tsp Coriander Seeds
1.5 Tablespoon Jeera
10 Dried Curry Leaves
1 Tablespoon Fennel seeds
1" cinnamon stick
6 Green Cardamom Pods
8 Cloves
4 Dried Red Chilies.
1 Teaspoon Black Pepper Corn
1 Teaspoon Methi Seeds
Roast ingredients separately till aromatic , cool and grind to a powder. Make extra as this is a lovely all purpose spice to use.

Sikandalous Cuisine

Saturday, 25 January 2014

Sindhi Curry

Another gem inspired by Camellia Panjabi's 50 Great Curries of India , I stayed more or less true to her recipe and the results were fantastic .
You can use gram flour or whole wheat flour here , I opted for gram flour .
1.5 Teaspoons Tamarind Pulp
6 Cocum Pieces - Optional. As I wasn't using them I increased tamarind pulp to 2 teaspoons
2-3 Medium Potatoes
1 Small Carrot
10-12 Bhindi
6 Green Chilies
4 baby Baingans
150 Grams Yam
Shallots ( my addition )
1 Teaspoon Methi Seeds
1 Teaspoon Jeera Seeds
2 Tablespoons Finely Chopped Ginger
10-15 Cloves Whole Garlic ( My addition )
Curry Leaves
1/4 Teaspoon Hing
1/3 Cup Besan
1 Teaspoon Vhili Powder
1 Teaspoon Haldi
Some French Beans
Coriander Leaves
Mint Leaves
1 Teaspoon Sugar
Essentially go with the concept of the recipe and use the vegetables you have and your family enjoys eating !
Cut Vegetables as seen in the picture.
Heat 4 tablespoons white oil , when hot splutter methi and jeera seeds , then ginger , garlic , green chilies , curry leaves and hing.Cook 2-3 minutes then add the besan and stir continuously till all oil is absorbed and there are no lumps.This paste is what will give body to your curry.
Add all masalas , and then add 2.5 liters hot water and bring to a boil , stir continuously until the paste is well absorbed and you have an even consistency curry .Add sugar and simmer 10 minutes.
Add vegetables in the order they will cook - potatoes first and 5 minutes later the rest. Add imli water , and cook till done. Adjust all flavors including sweet  n sour and spicy , lastly add the mint and dhania leaves.Totally delicious !

Sikandalous Cuisine

Wednesday, 22 January 2014

Amla Rai Pickle

This is an instant pickle , and totally delicious. Adjust rai to suit your taste. I love the spice and that ' zing ' of rai so add extra.
500 Grams Amla - Sliced , discard seed.
4 Tablespoon Minced Garlic.
4 Tablespoons Rai - Lightly crushed.
2 Tablespoons Refined Oil
2 tablespoons Mustard Oil.
Chili Powder ( optional )
Heat refined oil , tip in garlic , once garlic softens add amla and salt . mix well and under low heat cook covered till it softens. Take off the fire and add unheated mustard oil ,  rai and red chili powder. Cool and only after 2-3 hours adjust flavors. Bottle when cool. Rai's flavors and strength increases with time giving that kick.Delicious !

Sikandalous Cuisine

Tuesday, 21 January 2014

Coorg Dry Pork - Recipe 2

Dried pork 1 Kg With Some Fat  (chop into smaller pieces if required)

4 onion – thin long slices

1 Tablespoon Coarsely Pounded Black pepper Powder.
6 green chillies - Paste ( Or leave whole , I pref paste )
2 Sprigs Curry leaves
Salt – to taste

1/2 to 1 Teaspoon Red chilli powder ( Add after cooking according to taste )
1/2 Teaspoon Turmeric Powder

1.5 Teaspoons Garam masala
2 Teaspoons Kachampuli  OR 1 Teaspoon 
( use malt vinegar )
Oil – for frying – as required

Wash the pork in hot water. Cook it in a pressure cooker with 1/2 cup water  (let it cook for about 3 whistles) and keep it aside after draining the water. Retain the water.

Take oil in a frying pan and let it heat up under a slow flame. Add chopped onion, green chillies, curry leaves, salt, garam masala, turmeric and kachampuli and fry it for a minute while stirring it. Add the pork and mix it well. Let it cook for about 5-10 min , slowly adding the retained water , cook till done Garnish with coriander leaves.

Let the dish stand for at least an hour then Increase the chili factor to suit your palate . The sourness can be adjusted accordingly too.Make it nice and spicy !

Monday, 20 January 2014

Pumpkin Soup

This is another hearty and healthy soup - no fixed recipe , go with the concept and I am sure you will plate a winner. Although I like fresh stock , it's not always possible to use so go with cubes.
1 Kg Pumpkin - Peeled and cut in chunks.
2 Carrots - Peeled and cut in chunks.
2 Onions - Peeled and cut in chunks.
Lots of Garlic ( 20 or more cloves )
1 Coconut - white portion only , cut in chunks.
Green Chilies to taste.
1.5 Teaspoons Jeera.
Drizzle olive oil on everything , cover with foil and bake at 200C for about 15-20 minutes till pumpkin is soft.
If you don't have an oven , cook covered in a wok  with a dash of water till done.
Cool , blend in a mixi , add stock / water + cubes , cook a few minutes for flavors to develop and blend , adjust seasoning and warm up with this beautiful coconut ( NOT coconut milk ! ) based soup.
I now cook my vegetables rather than boil them as the flavors are so much richer .

Sikandalous Cuisine

Mushroom & Yellow Pepper Risotto

Perhaps one of Italy's most celebrated dishes , risottos are true soul food for me . They taste equally delicious vegetarian or non vegetarian , though my personal favorites are the vegetarian ones as the flavors come through beautifully.
A risotto is as good as the stock used to cook it with , so ensure you have a delicious stock boiling when you cook risotto.
Small quantities of stock are ' fed ' to the grain , allowing slow absorption. The grain should be just about covered in stock and must never boil , but gently simmer. You can use brown rice too if you like .
100 Grams Mushrooms - Slick thick - In some oil/butter along with the juice of 1 lemon  cook the mushrooms over high heat for 1 minute or so till they begin to brown . Remove from heat and set aside .
1 Yellow Pepper - Oven roast till soft , cool and discard the skin and seeds , cut into 1/2 " pieces.
1 Large Tomato - Remove seeds and cut like the yellow pepper.
1 Tablespoon Minced Garlic.
3 Tablespoons Grated Parmesan .
Coarsely Ground Black Pepper to Taste.
250 Grams Arborio Rice.
50+20 Grams Butter.
1 Tablespoon Olive Oil.
Enough Boiling Stock - Maybe 750 Mls

Heat butter and olive oil , crackle crushed black pepper , add garlic and cook till garlic begins to change color.
Add the rice and stir gently ensuring rice is well coated , maybe 2 minutes , then add the tomatoes and begin slowly feeding the rice small quantities of boiling stock.
In this manner keep adding stock , ensuring a gentle simmer while the rice cooks.You wish to cook the rice Al dente .
When the rice is nearly cooked gently add the mushrooms and peppers. You may add some chopped herbs into the rice too , this will further infuse the dish with lovely flavors. I used Parsley .
Once the rice is cooked Al dente, stir in the cheese , 20 grams of butter or a tablespoon of cream . Allow the dish to rest 5 minutes , and sit down to eat a delicious meal.

Sikandalous Cuisine

Sunday, 19 January 2014

Amla Pickle

500 Grams Amla
3 Tablespoons Yellow Mustard Seeds.
4 Tablespoons Sesame Seeds.
1.5 Tablespoons Methi Seeds.
3 Tables Spoons Kashmiri Chili ( for color )
1 Tablespoon Red Chili Powder.
1/2 Tablespoon Haldi.
3 Tablespoons Salt.
2 Tablespoons Sugar
1 Heaped Teaspoon Hing.
500 Grams Til Oil
Slice the amla off the seeds into pieces .
Lightly roast sesame seeds to the point they begin to jump. Don't let them change color at all.Set aside to cool.
Lightly roast methi and Mustard seeds , don't allow them to change color.- Set aside to cool
Separately coarsely grind the seeds when cool Don't make a powder . Just zap a few times in the mixi.
Heat oil , add the cut bits of amla , cook 7-10 minutes till soft.Take off the fire and add salt , hing and haldi . Mix well. Sugar chili powders , mix well.Lastly add all the powdered seeds , mix well .Let the pickle cool down 12 hours , then bottle and eat after 48 hours. Tangy spicy and delicious !

Sikandalous Cuisine

Thursday, 16 January 2014

Tom Yum Soup

This is my take on the spicy and sour Thai Tom Yum Soup . While Galanga and Lemon Grass play an important role here , if you don't have either still go ahead and make yourself a nice sour and hot soup along these lines .
2" lemon Grass - Use the inner layers of the white portion , chop tiny.
1" Galanga - Cut in discs.
5-7 Kaffir Lime Leaves.
2 Teaspoons Chili paste .
1. Teaspoon Fish sauce ( Optional ).
2 Tablespoons Tom Yum Paste.
The chili paste I made by taking:
4 Thai Red Birds Eye Chilies.
5-6 Cloves Garlic.
Make a stock base by simmering the above in about 1.5 liters of water for 20-30 minutes.Add lemon juice / imli water to the stock , adjust the sour and spicy levels to taste .
While the stock is on the boil prepare your vegetable:
4-5 Florets Baby Broccoli.
10 Button Mushrooms - Thick Slices
1 Red Carrot - Diagonally sliced.
Bok Choy and Various Greens.
1 stalk Celery - Cut in 1" .
Place the uncooked vegetable in a soup bowl and gently pour steaming hot soup onto the vegetables.That's all the cooking the vegetables need !
This is a delicious hot and spicy soup , the oil you see is from the Tom Yum paste.

Sikandalous Cuisine

Review of Dhaba by ClaridgeS , DLF Cyber Hub , Gurgaon

This afternoon Rocky Sourish and I headed to Dhaba at the Cyber Hub , Gurgaon for lunch . To be honest I wasn't quite sure what to expect which probably wasn't a bad thing .The place took me by surprise - another ' happy ' restaurant , vibrant art and cheerful music greeted us and set the mood for lunch .This 60 cover restaurant made to somewhat resemble a ( very posh ! ) dhaba served us delicious food .
We started with tawa meat kababs and kuttu masala fish kabab which were delicious. The tawa meat perhaps the best eaten in a long time .Dhaba murg roast - lightly flavored baby chicken was superb as were the delicious alu tikkis made from baked potatoes . Veg Galuati was good.
Balti meat deserves a special mention . The gravy was fantastic - the kind that makes you go for a naan just to wipe the platter clean . I am not a big fan of butter chicken but quite enjoyed this one , only negative being it was made from boneless chicken.Baingan bharta funkily served in a small ' canastar ' was good too . The phirni was nice and not too sweet but the dal was disappointing .
Do keep Dhaba in mind when you head to Cyber Hub next , I really enjoyed my meal there .

Wednesday, 15 January 2014

Beetroot Chutney

This was taught to us at the sikandalous cuisine masterclass by Chef Sunil Gangwal . Easy and delicious , tweak to taste and .
2 Beetroot - Boil and peel.
2/3d Teaspoon Roasted and Powdered Jeera.
1/2 Teaspoon Red Chili Powder
1/2 Teaspoon Black Salt + Salt to taste.
1/2 Teaspoon Sugar.
Lemon Juice to Taste.
Zap all the ingredients to a nice smooth paste , adjust flavors to taste .Add a clove or two of garlic too if you wish . This is a great chutney , very versatile and totally delicious .

Sikandalous Cuisine

Monday, 13 January 2014

Chana Bhuja

Chana Bhuja is another gem from Nepal . There are many versions of this snack , adapted I suppose to suit the family palate . Earlier each ingredient was individually cooked and this namkeen put together , now fortunately for us Haldiram / Bikaner Wala does half the job.
25-30 Dried Red Chilies.
150 Grams Ginger - Cut thin like matchsticks.
200 Grams Garlic - Make roundels of the fat ones and leave the thin ones intact .
250 Grams Salted Peanuts.
250 Grams Roasted Chaha ( No chilka ).
500 Grams Alu Lachas ( spiced / plain to taste )
250 Grams Chirwa .
Red Chili Powder.
1. In medium hot oil gently fry small batches of ginger till dark brown , but NOT burnt .Set aside to cool and drain on paper.
2. In the same oil , gently fry small batches of garlic - again on medium heat , till dark brown. If the oil is too hot the outside will brown and inside will remain soft which you don't want - so ensure all frying is on medium hot oil. Set aside to cool and drain on paper.
3. Lightly roast Chanas with a little oil and salt. Set aside to drain on paper .
4. In small batches fry chirwa for 20-30 seconds till done . Set aside to cool drain on paper.
5. Fry dried red chiles till they darken - Set aside to cool and drain on paper.
Later when ginger garlic are cold , nice and crisp gently mix everything including peanuts and alu lachas . Adjust salt and chili and keep in an air tight jar . This is an absolutely delicious snack . At all times we have a large jar or two ready at hand.

Sikandalous Cuisine

Saturday, 11 January 2014

Kala Chana Moola Ko Rus

The recipe I am sharing is of Nepalese origin . Moola or radish is extensively used during season in many dishes and gives a very nice flavor to the rus / thin gravy . Nepalese curries are always thin curries / gravies and tomatoes are very sparingly used , if used at all .
1 Cup Kala Chana - Soak 3-4 hours in salted water.
2 White Radish - Peeled.
1 Small Onion - Chopped.
Tej Putta , 1 Black Cardamon , 1" Stick Cinnamon.
10-12 Methi Seeds.
1/2 Teaspoon Ajwain.
1 Teaspoon Bhuna Jeera Powder.
Make a paste:
1.5 Teaspoons Garlic Paste.
1 Teaspoon Ginger Paste.
1 Tablespoon Dhania Powder.
Red Chili Powder
Add 1 Small chopped Tomato to The Paste .
100 Ml Water.

Boil Chana , strain and retain water.
Cut mooli into thickish discs , retain some green leaves .
Smoke some mustard oil , take off fire , add dry whole spice and ajwain , put back on fire , add onions. When onions get a bit dark add the boiled and strained chanas and saute lightly , you can add potatoes if using at this stage. Add salt and a bit of haldi .Add chopped mooli along with the greens and the paste , saute about 10 minutes . Slowly add the channa water and more if needed to get the desired amount of gravy . Adjust flavors.Delicious !

Friday, 10 January 2014

Beet & Beans salad

This is one of the simplest and tastiest salads in my book . No fixed recipe , go with your taste buds . Beans are optional here , I had 10-12 odd pieces in the fridge so used them up here before they wilted .

3 Beetroot
1 Teaspoon Minced Garlic ( or more )
Lemon Juice and Salt ( to taste )

Boil cool and peel the beetroot , cube to size.
String beans , cut to desired size and blanch in hot water for 10 seconds , not more as you want to retain some bite.
Mix lemon juice , garlic and salt in a bowl , add crushed black pepper if you like . Mix into the beet and beans , adjust flavors and serve chilled .

Sikandalous Cuisine

Wednesday, 8 January 2014

Fry Daal Maash...

Urad/Maash daal 1 cup
chilli powder 1 tsp (less or more)
garlic paste 1 tsp
salt to taste
Tomatoes 2-3 finely chopped
green chilies 1-2 chopped
green coriander/hara dhania 1/2 cup chopped
sliced onion 1/4 cup
finely chopped ginger 1 tbsp
heeng/Asafoetida a pinch
cumin seeds 3/4 tsp
dry chilies 2-3
oil or desi ghee for tadka 2-3 tbsp

Method: wash urad daal and boil with chili powder, garlic paste and some salt to taste. Boil until the daal is done and the water is almost dried.
In a wok heat desi ghee or oil add dry red chilies, sliced onion,cumin seeds, pinch of heeng,saute till the onion is golden brown, add chopped tomatoes,green chilies, cook on high heat till the tomatoes are soft add chopped ginger,chopped coriander, boiled daal mix with light hands,turn off the heat.
serve hot with boiled rice or chapati!

Tuesday, 7 January 2014

Nepali Alu Ko Achar ( With Silam seeds )

Nepali Alu Ko Achar
( With Silam seeds )

5 Potatoes - Boiled , Peeled & Cubed.
1 Tablespoon Dhania Seeds.
1 Tablespoon Silam Seeds.
5-7 Cloves Garlic ( Or more )
4-6 Dreied Red Chilies.
1 Teaspoon Jeera.
4 + 1 Tablespoons Mustard Oil
Lemon Juice To Taste
In Nepal and Kumaun you get this seed which is called Silam , or Bhangira. Elsewhere these seeds are known by their Japanese name, shiso or red shiso, and in some parts of the world also known as perilla. Silam has a strong taste like that of mint or fennel.

Essentially you take these seeds and whole coriander seeds , roast them on a tawa with dried red chilies ,then along with some garlic , green chilies make a coarse paste to which you add salt lemon juice and a bit of raw mustard oil . You then marinate boiled and cubed potatoes in the paste allowing the potatoes to rest 20-30 minutes.

Next take some mustard oil , smoke it , splutter jeera and green chilies in it and pour over the potatoes , lightly mixing the oil .This is another spicy and delicious alu ka achaar from Nepal

Sikandalous Cuisine

Monday, 6 January 2014

Sweet Potato Chaat

These are healthy and delicious . Preferably cook them under a dyeing fire in a BBQ pit or over coals as they do on the road side , or bake them . Cool , peel , cube to size and season with chilies , salt , lemon juice etc - eat steaming hot !

Sunday, 5 January 2014

Moong Dal Pakori

200 Grams Moong Dal
1 Tablespoon Urad Dal
A Pinch of Soda.
A Pinch Of Hing.
Soak over night , and then blend to a fine paste using minimum water. Add hing and soda and using a hand mixi mixing till the batter turns a pale yellow and is fluffy. A test of doneness is to drop a bit of batter into water , it will rise and that's when you know your batter is ready.

Take medium hot oil , and drop small balls into the oil , they will take up a roundish shape on their own.Allow pakoris to cook till light brown.
You can make them and freeze them . When ready to use , drop them in salted warm water , gently squeeze the water out after a few minutes and serve them up with flavored / spiced curd .

Sikandalous Cuisine

Friday, 3 January 2014

Nepali Biryani

800  Grams- 1 Kg Basmati
1.500 Grams Mutton.
Whole Spice .
8 Large Onions Sliced.
300 Grams Ginger .
200 Grams Thin Whole Garlic.
10-15 Whole Green Chilies.
This is a very unique dish , takes a bit of an effort but well worth the results .You give the mutton one whistle only under pressure along with some whole spice . The idea is to make yakhni and to cook the mutton ONLY 25 % . Don't allow the mutton to cook more. You then cool the mutton , strain . Retain yakhni , and shed the mutton in medium size pieces , getting rid of all bones. The mutton is then salted and deep fried in mustard oil till done , but not crunchy . Fry in small lots.
Next slice onions in lengths and again in small batches fry till golden brown . Set aside.
Cut Ginger like match sticks and fry in small batches till golden brown .
Fry thin whole garlic till golden brown.
Fry green chiles till they begin to change color. Remember to make a gash in them before frying or they will burst.

Now make a paste:
4 teaspoons garlic
2 teaspoons each ginger paste , coriander powder
1 Teaspoon red chili powder ( or more )
1 Teaspoon of jeera powder.
Heat oil , add 1 teaspoon jeera , when it splutters add 1 chopped onion , when it's brown add the rice , fry the rice 2-3 minutes then cook the rice in yakhni. When the rice is 75 % done , very gently stir in the paste , when that is well mixed stir in all the fried ingredients , seal the container and let it cook under dum for 20 minutes or so , take off heat and leave in dum till ready to eat !I hope I haven't confused you with this long narration ! Do try this , it's delicious . Use mustard oil !

Sikandalous Cuisine