“Men Look Hot When They Cook”
Signature dish by the Master Chef
To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to chef’s heart. Here the chefs will share the secret of their mouthwatering preparations.
Murg Gulab Biryani
INGREDIENTS:
| ITEMS | Unit | Qty |
| CHICKEN CURRY CUT | gms | 500 |
| BASMATI RICE | gms | 250 |
| GINGER GARLIC PASTE | gms | 100 |
| CLOVES | gms | 4 |
| GREEN CARDAMOMS | gms | 4 |
| BABY LEAF | No | 3 |
| BLACK CARDAMOMS | gms | 3 |
| MINT LEAF | gms | 100 |
| ROSE WATER | ML | 40 |
| GHEE | gms | 300 |
| JAVETRI | gms | 2 |
| CHILLI GREEN | gms | 20 |
| KEWARA WATER | ML | 10 |
| LEMON | ML | 20 |
| ONION SLICE | gms | 50 |
| SAFFRON | gms | 1 |
| ROSE PETAL | gms | 5 |
| COOKING CREAM | ML | 50 |
| FULL CREAM | ML | 150 |
| CURD | gms | 100 |
| SALT | gms | TO TASTE |
| GARAM MASALA | gms | 10 |
| KASMIRI MIRCH POWDER | gms | 20 |
| FRESH CORIANDER | gms | 20 |
| CORIANDER POWDER | gms | 20 |
| CUMIN POWDER | gms | 10 |
| TURMARIC POWDER | gms | 15 |
| CINNEMON STICK | gms | 5 |
| STAR ANISE | gms | 2 |
METHOD
Soak Basmati rice beforehand, at least for 1 hour. Boil in sufficient water and milk mixture adding 5 whole garam masala and whole mint and coriander steam for the rice. Make sure you use good quality Basmati rice.
Make sure you don’t overcook the rice; we need to cook it only till its 80% done.
Once done strain and set aside uncovered for the heat to escape.
For cooking the chicken, heat ghee in a kadhai or lagan. Add 5 whole garam masalas, add onion cook it till it gets brown. Add ginger garlic paste, cook it for 5 minutes and then add soaked masala mix, Now add in the chicken, mix well add rose petal curd and cream cook it then add rose water and kewra water and let is cook for about 15-20 minutes on medium heat. After 15 minutes, you will see the oil starts to separate and float on top. Turn of the heat add coriander and mint leaves rose petals, rose water and set aside covered for 10 minutes
Time for Layering: Take a deep vessel, (Preferably with a tight lid or lagan with cover) in which you can Dum (slow steam heat) the Biryani or in the same lagan in whic you are cooking chicken. Chicken first, spread evenly. Now add the half cooked rice and spread evenly.
Garnish the layered biryani with Mint leaves Coriander & Rose Petal “FOR GARNISHING”
Cover with a clean towel and place a heavy lid on top. If you don’t have a heavy lid place some heavy object on top of the lid.
On very low heat let the biryani cook in its own steam for about 10 mins.
When done, uncover and serve hot in layers with some garnish on top rose petals.
Chef Shailendra Singh
Executive Chef, Pride Plaza Hotel Aerocity, New Delhi
Born and brought up in Kanpur, Executive Chef Shailendra Singh is the paramount pillar of the Pride Plaza’s successful culinary foundation. Passion and integrity perfectly describe the outlier that Executive Chef Shailendra is. Enthusiastic about his love for cooking, Chef Shailendra always works diligently to innovate new, delicious dishes to ensure a delightfully scrumptious experience. A western cuisine zealot Chef Shailendra started his professional career by pursuing Western Cuisine. In a career that spans a decade, he has risen through the ranks and gained a spectrum of culinary experiences locally and internationally. Chef Shailendra has successfully upgraded and enriched the scrumptious food of the in-house restaurants of the hotel – Oriental Spice, and all day dining restaurant of Café Pride. He has been instrumental in setting up systems and processes. Chef Shailendra feels that his biggest strength is to be able to perceive the culture of a place holistically, to place a cuisine in it, and eventually to translate that cuisine deliciously onto a plate for a palate tickling meal.
