Shahi Tukda

 

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Shahi Tukda
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

Shahi Tukda is a dessert of Hyderabad, Telangana. It is popular in Hyderabadi cuisine, served at weddings and parties. It is also eaten in north india & middle east on the occasion of festivals.

Course: Dessert
Cuisine: Indian
Servings: 4 people
Calories: 470 kcal
Ingredients
  • 4 bread slices
  • 2 tsp ghee
  • 4 tsp condensed milk
  • 1/2 cup milk more if you want
  • 1/2 tsp corn flour
  • 1/2 cup sugar
Recipe Notes

Water enough to cover the sugar

Almonds and Pistachios finely chopped for garnish.

How to make Shahi Tukra / Shahi Tukda

For the Cream Sauce:

In a bowl, take the corn flour and add 2 tsp of milk and blend well to form lump less liquid. Keep it aside.

In a pan take the condensed milk and add the rest of the milk. Bring to boil. When it starts to boil, simmer and slowly add the corn flour mix. It will thicken very fast so keep stirring constantly.

This takes only about 2 mins or so, you will have a thick mix in the pan. If required thinner the cream by adding more milk or condensed milk. Else keep it aside.

Notes: One way to get that creamy texture is to pulse this condensed paste in a mixer for a smooth paste.

For the bread:

Trim the sides and cut into two or four squares depending on how you want to serve.

If you are going to shallow fry, then heat a pan add 1 tsp of ghee and oil. Once it’s hot, place all the bread pieces and fry over a low flame. After a couple of minutes, sprinkle the rest of the ghee and oil. Flip to the other side.

If you are going to deep fry, take a Kadai with little oil and heat. When it’s hot, deep fry the bread pieces in batches. You will have to add more oil/ghee as you finish up the whole lot as the bread will dunk more oil/ghee.

Deep frying will make the bread be very crisp, while the shallow frying will take a longer time to become hard.

Once done, remove and keep it aside.

For the Sugar Syrup

In a pan, take the sugar and water, bring to boil. Remove impurities if any.

Continue boiling till you get a sticky syrup which will be 1 thread consistency. Switch off the flame and remove.

Dip the fried bread into the sugar syrup and remove to a plate. When you are done with all the bread pieces, arrange on a plate.

Scoop a spoonful of condensed milk cream on each bread piece and garnish with finely chopped almond and pistas.

Serve hot or chilled.

Lucknowi Mutton Biryani

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Lucknowi Mutton Biryani
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

Biryani also known as biriyani, biriani, birani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It has many variations like Awadhi, delhi, hyderabadi, kolkata, sindhi, Iran, indonesia etc.

Preparing Lucknowi Biryani can be fun. Lucknowi Biryani one of the most popular dishes can be easily prepared at home.

Mainly two different types of masalas are used while preparing Lucknowi Biryani. One is whole masalas are other is masalas grind into fine paste. For the whole masalas all you need is Cardamom, black pepper, cumin seeds, cloves, cinnamon, onions thinly sliced, and Kashmiri red chilies. Deep fry all these masalas till they turn brown.

The ingredients for the second type of masalas used in Lucknowi Biryani are onions, ginger, garlic, green chilies, coriander leaves, cashews and almonds. All these ingredients are grind into fine paste. Then deep fry this crushed masala by diluting it with some water. The other ingredients that can be used to garnish Lucknowi Biryani are dry fruits (almonds and cashew), fried onion rings, milk, lemon juice, food color mixed with milk, and basmati rice. Lucknowi Biryani can be made either with chicken or mutton. For preparing Lucknowi Murg Biryani or Lucknowi Chicken Biryani marinate the chicken with salt, lemon juice, whole garam masala, clove, small cardamom, cinnamon, hung curd, red chili powder, garam masala and big cardamom.

For Lucknowi Mutton Biryani, marinate mutton with the same ingredients as above. The rice used in Lucknowi Biryani has to be prepared separately. Rice has to be soaked beforehand and added to boiled water using a large vessel. Other ingredients used in rice are cinnamon, milk and ghee. For the final preparation heat oil and ghee in a vessel, fry both the masalas till they leave oil, add the marinated chicken or mutton. For Lucknowi Mutton Biryani marinated mutton has to be cooked in pressure cooker for 15 minutes then used for layering. Remove the mutton or chicken after cooking them with masalas. After that add ghee to another vessel and add whole garam masalas, add a layer of cooked chicken or mutton and then add a layer of parboiled rice and also friend onions, dry fruits, food color and lemon juice. Continue making layers till all materials are used up. Leave it to steam for sometime.

You are ready with Lucknowi Biryani and can enjoy the authentic flavor and taste.


Course: Main Course
Cuisine: Indian, mughlai
Servings: 5 peoples
Calories: 2500 kcal
Author: admin
Ingredients
  • 2 cups Bansmati Rice
  • 500 gm Mutton
  • 2 finely sliced onion
  • 1 cup Ginger-garlic paste
  • 1 cup Yogurt
  • 1 tsp Red chilli powder
  • 3 tsp Coriander powder
  • 1 tsp salt As per your taste
  • 2 tbsp Biryani masala dry roast ¼ tsp each of shahjeera and saunf (fennel seeds) + one mace + one star anise + one inch cinnamon + 5 cloves + 4 green cardamom + 5-6 black peppercorn + 5-6 kebab chini (long tailed pepper) = grind it all together
  • 2 leaves Bay leaf
  • 2 big Black cardomom
  • 3 tbsp Ghee
  • 1 tsp Rose water/Keora Water
  • 1/2 cup Milk
  • 2 cup water
Instructions
  1. • First soak the basmati rice after three-four wash. Soak it for 30 minutes.

    • Prepare the potato (if using)

    • Now, start by preparing the potato. Cut a large potato into four quarter. Rub some salt and turmeric into it. Boil it till almost done.

    • Fry the potatoes in ghee till they absorb beautiful golden hues.

    • Prepare the Onions

    • You can make ahead this. Thinly sliced a large onion. After cutting the onion, open the slices with your hand. This will ease the caramelization process.

    • Heat one tablespoon of ghee in a wide bottom pan. Add the onions, spread it out thinly. Add a pinch of salt and sugar in it to speed up the process.

    • Stir in between and cook it in low flame. It will take around 15 -20 minute to get a nice caramelized color. Once done keep aside.

    • While the onions are getting caramelized, prepare the biryani masala and the mutton.

    • Prepare the mutton

    • Wash the mutton thoroughly and squeeze out extra water. Rub salt and turmeric powder and keep aside for 15 minute. After that drain the excess water if any.

    • In a heavy bottom pan, heat one tablespoon ghee, add more if you want. Add one thinly sliced onion and fry it till it gets brown color. Add the mutton pieces one by one.

    • Fry the mutton on high heat till the rawness disappear. Switch off the heat.

    • In a separate bowl mix the yogurt with ginger-garlic paste, red chilli powder, cumin powder, biryani masala.

    • Add this to the mutton.

    • Switch on the heat, and braise the mutton in high heat to medium heat till the fat separates.

    • Add two cups of water. Cover and cook on low heat till ¾th cooked. Depending upon the quality of the meat, time taken will vary. It should be half cooked in 40 minute.

    • You can use pressure cooker to speed up the process. I am from old school, so I cook it in dekchi.

    • Prepare the rice

    • In a dekchi or big tumbler, bring ten cups of salted water to boil.

    • Throw in the big / black cardamoms , one bay leaf and add the soaked basmati rice in the boiling water.

    • Cook till half done. Grains will remain hard. It should take 5 minutes at max.

    • Switch off the gas. Do not cover it.

    • Drain the rice after 3-4 minute.

    • Separate the rice into two part. And spread them thinly in a wide plate.

    • Drizzle some melted ghee over it .

    • Time the rice preparation perfectly with mutton. Because as soon as the rice is prepared, mutton should be ready too. So that, steam from the rice can be used up to cook the biryani. It will add the moisture to the biryani.

    • Meanwhile soak the saffron in warm milk.

    • Assemble the biryani

    • In your biryani pot / handi / pan (I use pan with close fitted lid that do not let the steam escapes from it) place the bay leaves at the bottom.

    • Add half the rice. Sprinkle it with saffron-milk.

    • Layer it up with mutton and potatoes with the pan juices. Do not stir.

    • Cover it up with layer of remaining rice.

    • Sprinkle nutmeg powder over the rice.

    • Layer it up with half of the caramelized onions.

    • Sprinkle keora water / rose water. You can also use dried rose petals instead of rose water. They gives more deeper flavour,

    • Cover the lid. (lid should be heavy and should be able to trap the steam. Biryani will get cooked in its own steam)

    • Cook on low heat for another 30 more minute or till done. Keep a close watch on the steam and drying out sign. Else your biryani may get burnt at the bottom.

    • Serve warm. Garnish with remaining caramelized onions.

    • This biryani should be moist and subtly spiced. Like Awadhi biryanis are known for.