Recipes with DubaiTantra

Ingredients

• 3 medium onions (330 g), chopped
• 6 tomatoes (740 g), chopped
• 1 kg bone-in lamb
• 2 heaped tsp garlic paste
• 2 heaped tsp ginger paste
• 3 tsp salt, or to taste
• 5 tsp cumin powder
• 6 tsp coriander powder
• 2 tsp red chilli powder
• 4 tsp Kashmiri chilli powder (degi mirch)
• 1½ tsp coarsely ground black pepper
• 1 tsp garam masala
• 150 ml oil
• 2 handfuls chopped coriander

Method

1. Heat the oil in a heavy-bottomed pan or wok over medium heat.
2. Fry the onions until they are deep golden brown.
3. Add the ginger and garlic paste and cook for about a minute.
4. Stir in the chopped tomatoes and cook until they break down completely and the oil begins to separate.
5. Add cumin powder, coriander powder, red chilli powder, Kashmiri chilli powder, black pepper, and salt. Cook the masala for 5–8 minutes, stirring frequently.
6. Add the lamb and bhuna (roast) it well in the masala until all pieces are evenly coated.
7. Cover and cook on low heat until the lamb is tender, stirring occasionally. Add a little hot water if needed during cooking.
8. Finish with garam masala and freshly chopped coriander. Serve hot with naan, tandoori roti, or steamed basmati rice.

Ingredients

For the marination

• 500 g bone-in mutton (goat or lamb)
• 1 cup thick yoghurt (curd)
• 1 tbsp ginger-garlic paste
• 1 tbsp red chilli powder, or Kashmiri/Mathania chilli paste
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp lemon juice

For the curry

• 3 tbsp ghee
• 1 bay leaf, 4–5 black peppercorns, 2 cloves, 1-inch cinnamon stick, and 1 black cardamom
• 2 large onions, finely sliced
• 1 medium tomato, finely chopped
• 1 tsp garam masala
• Salt, to taste
• Fresh coriander and mint leaves, to garnish

For the dhungar

• 1 piece charcoal
• 1 tsp ghee
• 3–4 cloves

Method

1. Marinate the meat: Whisk the yoghurt with the spices and lemon juice. Add the mutton, coat well, and refrigerate for at least 2 hours; overnight is best.
2. Sauté the spices and onions: Heat the ghee or mustard oil in a heavy-bottomed pot over medium heat. Add the whole spices and let them sizzle for 30 seconds. Add sliced onions and fry until deep golden brown.
3. Cook the mutton: Add the chopped tomato and cook until soft. Add the marinated mutton and sear on high heat for 10–12 minutes, until the oil starts to separate.
4. Dum cook: Add ½ cup hot water, stir well, and cover with a tight-fitting lid. Reduce to low heat and simmer for 40–50 minutes, or until the mutton is fork-tender.
5. Make the dhungar: Heat the charcoal over an open flame until red hot. Place a small metal bowl in the centre of the mutton pot, above the curry, and use tongs to transfer the hot coal into the bowl.
6. Drop the cloves and 1 tsp ghee onto the coal. Cover the main pot tightly to trap the smoke, and leave for 5–7 minutes.
7. Remove the smoking bowl, stir in garam masala, and garnish with fresh coriander and mint. Serve hot with tava roti or steamed basmati rice.

Ingredients

Kolkata biryani masala

• 6–8 green cardamom pods, 5–6 cloves, and a 2-inch cinnamon stick
• 1 black cardamom, 1 blade mace, and ¼ nutmeg
• 1 tsp shahi jeera (caraway seeds) and 1 tsp white or black peppercorns

Lightly dry-roast the whole spices, then grind finely.

For the chicken

• 800 g–1 kg curry-cut chicken, in large pieces
• ½ cup plain whisked yoghurt or Greek yoghurt
• 1½ tbsp each ginger paste and garlic paste
• 1 tsp red chilli powder, 1½ tsp biryani masala, 1 tsp kewra water, and salt to taste
• 2–3 drops meetha attar, optional

For the potatoes, eggs, and rice

• 3–4 large potatoes, peeled and halved; 4 boiled eggs
• ½ tsp each turmeric and red chilli powder; salt; 3 tbsp ghee or oil
• 2½ cups aged basmati rice, soaked for 30 minutes
• 2 bay leaves, 4 green cardamoms, 4 cloves, 1 cinnamon stick, 2–3 tbsp salt, and 1 tsp ghee

For layering and dum

• 1 cup fried onions (birista), ¼ cup warm milk, and a pinch of saffron
• 1 tsp each rose water and kewra water; 2 drops meetha attar, optional
• 2 tbsp crumbled mawa (khoya), optional; 3–4 tbsp ghee

Method

1. Marinate the chicken: Mix the chicken with yoghurt, ginger and garlic pastes, chilli powder, biryani masala, kewra water, optional attar, and salt. Refrigerate for 2–4 hours or overnight.
2. Fry the potatoes and eggs: Rub the potatoes and eggs with turmeric, chilli powder, and salt. Heat the ghee or oil in a heavy pan; shallow-fry the potatoes until golden, then lightly fry the eggs. Set aside.
3. Cook the chicken base: In the same pan, add half the fried onions and the marinated chicken. Sear for 5–7 minutes, until the oil starts to separate. Add the potatoes and ½ cup warm water; cover and cook on low until the chicken is 80% cooked and potatoes are soft. Set the chicken and potatoes aside, reserving the gravy.
4. Par-cook the rice: Bring 8–10 cups water to a boil with the whole spices, salt, and ghee. Add the drained rice and cook until 70% done, with a slight bite at the centre. Drain well.
5. Layer: Grease a heavy-bottomed pot with 1 tbsp ghee. Arrange the chicken, potatoes, and eggs at the base; spoon over some gravy. Cover with half the rice, then scatter birista, a little biryani masala, and optional khoya. Add the remaining rice.
6. Finish on dum: Drizzle over saffron milk, rose water, kewra water, optional attar, remaining birista, and melted ghee. Seal tightly with a lid, foil, or dough. Cook over very low heat for 15–20 minutes, ideally on a flat skillet, then rest unopened for 15 minutes.
7. Fluff gently from the sides and serve hot with cucumber raita, sliced onions, and lemon wedges.

Ingredients

For the chicken marinade

• 800 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yoghurt
• 1½ tbsp minced garlic
• 1 tbsp minced ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder, or ½ tsp cayenne pepper
• 1 tsp salt

For the tikka masala sauce

• 2 tbsp vegetable or canola oil
• 2 tbsp butter
• 2 small onions, finely diced
• 1½ tbsp finely grated garlic
• 1 tbsp finely grated ginger
• 1½ tsp garam masala and 1½ tsp ground cumin
• 1 tsp each turmeric, ground coriander, and Kashmiri chilli powder (optional)
• 1 tsp ground red chilli powder, to taste
• 400 g tomato purée or passata
• 1¼ cups heavy cream, or evaporated milk
• 1 tsp brown sugar and 1 tsp salt
• ¼ cup water, only if needed
• 4 tbsp fresh cilantro, chopped

Method

1. Marinate the chicken: Mix the chicken with all the marinade ingredients until evenly coated. Rest for at least 10 minutes, or refrigerate overnight for the best flavour.
2. Sear the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken in two or three batches for about 3 minutes per side, until browned and lightly charred. Transfer to a plate; it will finish cooking in the sauce.
3. Build the spice base: Melt the butter in the same pan. Sauté the onions for 3 minutes, scraping up the browned bits, then add the garlic and ginger for 1 minute. Stir in the garam masala, cumin, turmeric, and coriander for 20 seconds.
4. Simmer the tomato sauce: Add the tomato purée, chilli powder, and salt. Reduce to medium-low and simmer for 10–15 minutes, stirring occasionally, until the sauce is slightly thickened and a rich red-brown.
5. Finish the curry: Stir in the cream and brown sugar. Return the chicken and its juices to the pan, then simmer for 8–10 minutes until cooked through and tender. Add a splash of water if the sauce becomes too thick.
6. Garnish generously with fresh cilantro and serve with basmati rice and garlic naan.