OUR RECIPES
Indian Hyderabadi Biryani
Marinate: Mix chicken/Panner with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice.
Add Aromatics: Fold in a generous handful of fresh mint, coriander leaves, and masala; let it marinate for at least 2 hours.
Fry the Onions: Thinly slice onions and deep-fry them until they are crispy and golden brown.
Parboil the Rice: Soak Jashan-e-Ruttba Royal Basmati rice for 30 mins, then boil in water with whole spices (cinnamon, cardamom, cloves) until it is 70% cooked.
First Layer: In a heavy-bottomed pot, spread the marinated chicken/Panner in an even layer at the bottom.
Rice Layering: Layer the parboiled rice over the chicken/Panner, sprinkling fried onions, mint, and coriander between layers.
Final Touch: Drizzle saffron-infused milk and a few spoons of ghee over the top layer for color and aroma.
The “Dum” Process: Seal the pot tightly with aluminum foil or dough and a lid to trap the steam.
Slow Cook: Cook on high heat for 5 minutes, then place the pot on a tawa (griddle) and simmer on low heat for 15–20 minutes.
Rest and Serve: Let it rest for 10 minutes before opening; serve hot with Mirchi ka Salan or Raita.
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Persian Zereshk Polo
Marinate & Sear: Season chicken pieces (thighs or drumsticks) with salt, pepper, and turmeric; sear in oil until golden brown on all sides.
Simmer the Chicken: Sauté onions and garlic, add tomato paste and bloomed saffron, then return the chicken to the pan with a little water to simmer until tender and the sauce is thick.
Bloom the Saffron: Grind saffron threads with a pinch of sugar and dissolve in a few tablespoons of hot water (or over ice cubes) to release its deep aroma and color.
Parboil the Rice: Boil long-grain Basmati rice in salted water until it is al dente, then drain and rinse with cool water.
Create the Tahdig: Pour oil and a splash of saffron water into a non-stick pot; add a layer of rice (or thin potato slices) to the bottom to create the iconic crispy golden crust.
Steam the Rice: Mound the remaining rice on top in a pyramid shape, poke “steam holes” with a spoon handle, and cook on low heat with a towel-wrapped lid for 45 minutes.
Prepare the Barberries: Briefly sauté dried barberries (Zereshk) in butter with a spoonful of sugar and saffron water until they puff up and glisten—be careful not to burn them!
Garnish with Nuts: Sauté slivered pistachios and almonds in a little butter or rosewater for extra crunch and visual appeal.
Saffron Rice Mix: Once the rice is fluffy, take a few spoonfuls and mix it with the remaining liquid saffron to create bright yellow grains for decoration.
Assemble & Serve: Plate the white rice, top it with the saffron-colored rice and the jeweled barberries/nuts, and serve the tender chicken and its rich sauce on the side.
Afghan Kabuli Pulao
Prepare the Meat: Sear chunks of lamb or beef in oil until browned, then simmer with onions, garlic, and water until the meat is fork-tender.
Save the Stock: Remove the cooked meat and keep the rich, brown cooking liquid (yakhni) to use as the base for boiling the rice.
Caramelize the Garnish: Sauté julienned carrots in a little oil and sugar until soft, then add black raisins until they plump up; set this mixture aside.
The Spice Blend: Prepare a “Char Masala” (typically a mix of cumin, cloves, cinnamon, and black cardamom) to give the pulao its signature earthy aroma.
Parboil the Rice: Soak long-grain Sela Basmati rice for several hours, then parboil it in the reserved meat stock until it’s about 70% cooked.
Caramelize Sugar: Melt a small amount of sugar in a pan until it turns dark brown, then carefully thin it with stock; this gives the rice its iconic deep amber color.
Layer for Dum: Place the tender meat at the bottom or middle of the pot, cover with the rice, and pour the caramelized sugar liquid and spices over the top.
Add the Toppings: Place the carrot and raisin mixture (often wrapped in foil) on top of the rice to steam without bleeding color into all the grains.
Steam (Dum): Seal the pot tightly and cook on very low heat for 20–30 minutes until the rice is perfectly fluffy and separate.
Plate with Pride: Spread the rice on a large platter, bury the meat inside, and crown the dish with the glistening carrots, raisins, and toasted almonds or pistachios.
Mexican Arroz Rojo
Blend the Base: Puree fresh tomatoes, a chunk of white onion, and garlic cloves in a blender until smooth to create the recaudo.
Rinse and Dry: Rinse long-grain white rice under cold water until the water runs clear (to remove excess starch), then drain and dry it thoroughly.
Toast the Grains: Heat oil in a heavy skillet and sauté the dry rice over medium heat, stirring constantly until the grains are golden brown and smell nutty.
Add the Recaudo: Pour the tomato puree over the toasted rice; cook and stir for 2–3 minutes until the liquid reduces and the raw tomato smell disappears.
Ratio of Liquid: Add chicken broth (or water with bouillon) using a 2:1 ratio (2 cups of liquid for every 1 cup of rice).
Season and Spice: Stir in salt and, for authentic flavor, tuck a whole serrano or jalapeño pepper and a sprig of cilantro into the liquid (leave the pepper whole for flavor without high heat).
Add Veggies: If desired, stir in a handful of peas and diced carrots at this stage for color and texture.
Simmer: Bring to a boil, then turn the heat to the lowest setting, cover tightly with a lid, and simmer for about 18–20 minutes.
The Absorption Test: Do not stir while cooking! Once the liquid is fully absorbed and small “steam holes” appear on the surface, turn off the heat.
Rest and Fluff: Let the rice sit covered for 5–10 minutes to finish steaming, then gently fluff with a fork before serving.
