Foodiection – Food Madeness

Ingredient: Cinnamon Stick

  • Camel Nihari

    Camel Nihari

    Camel Nihari is a rich, flavorful stew that combines the unique taste of camel meat with traditional South Asian spices. Originating from the royal kitchens of Lucknow, Nihari has evolved into a beloved dish in Pakistan and India. This version uses camel meat for a distinctive twist.

    This irresistibly satisfying and Hearty Camel Nihari is a hot, spicy, aromatic, and velvety stew made from slow-cooked shank meat and super tender camel meat chunks. This finger-licking delicious, spicy, and super-rich Nihari served with hot, crisp Naan is just divine.

    Here’s the recipe for this Finger-Licking and Scrumptious Camel Nihari;

     

    Directions:

    For Nihari Masala:

    • Add all the ingredients to a grinder.
    • Grind to a fine powder.
    • Store in an airtight container. 
    • Set aside.
    • It can be used immediately or stored for up to 6 months in a cool, dry place.

     

    For Nihari:

    • In a large pot, heat the ghee/oil over medium heat. 
    • Add sliced onions and fry until golden brown.
    • Add the ginger-garlic paste and cook for 2 minutes. 
    • Add the camel meat chunks and sauté until browned.
    • Stir in the Nihari masala and cook for another 5 minutes. 
    • Add the whisked yogurt and mix well.
    • Pour in the water and bring to a boil. 
    • Reduce the heat to low, cover, and simmer for 3-4 hours until the meat is tender.
    • Stir in the dissolved wheat flour to thicken the gravy and cook for 25 minutes.
    • Garnish with chopped coriander leaves and ginger slices. 
    • Serve hot with naan and lemon wedges on the side.
  • Camel Meat & Rice

    Camel Meat & Rice

    Camel Meat & Rice is a rich and aromatic dish, traditionally enjoyed in Middle Eastern and North African cuisines. The tender camel meat is simmered with fragrant spices and then combined with perfectly cooked rice to create a hearty and satisfying meal. To complement the rich flavors of camel meat, spicy basmati rice adds a delightful kick. 

    Serve this spicy basmati rice alongside tender camel meat for a hearty and aromatic meal.

    Here’s an exotic Camel Meat & Rice dish, a perfect blend of tender meat and aromatic rice;

     

    Directions:

    • Heat the olive oil in a large pot over medium heat. 
    • Add the onions, garlic, and ginger, sautéing until the onions are translucent.
    • Add the camel meat, cooking until browned on all sides.
    • Stir in the tomatoes and yogurt, cooking for 5 minutes.
    • Add the cumin, coriander, turmeric, cinnamon, cloves, black pepper, and salt, and cook for another 2 minutes to toast the spices.
    • Pour in the broth, bring to a boil, then reduce to a simmer. 
    • Cover and cook for 1.5-2 hours, or until the camel meat is tender.
    • In a separate large pot, heat the butter or oil over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. 
    • Sauté for 1-2 minutes until fragrant.
    • Add the chopped onions to the pot and cook until they turn golden brown. 
    • Add the garlic and ginger, sautéing for another minute.
    • Stir in the ground cumin, coriander, turmeric, chili powder, and garam masala, and cook for another 1-2 minutes to toast the spices.
    • Add the drained basmati rice, stirring to coat the grains with the spice mixture. 
    • Pour in the water or broth and add salt to taste. Bring to a boil.
    • Once the mixture reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
    • Remove the pot from heat and let it sit covered for an additional 5 minutes.
    • Once the meat is tender, mix the cooked rice into the pot. 
    • Stir well to combine and heat through.
    • Garnish with fresh coriander and serve hot.
  • Masala Rice with Fried Chicken

    Masala Rice with Fried Chicken

    Masala Rice with Fried Chicken is a flavorful and satisfying dish that combines the aromatic spices of masala rice with the crispy goodness of fried chicken. This fusion recipe brings together the best of both worlds, offering a delightful blend of textures and flavors. Whether you’re looking for a hearty meal for a family dinner or a special dish to impress guests, Masala Rice with Fried Chicken is sure to please palates and leave everyone wanting more.

    Here are some delicious recipes for Masala Rice with Fried Chicken;

     

    Directions:

    • For fried chicken mix together all the ingredients.
    • Coat the chicken pieces.
    • Let marinate for 4-5 hours.
    • Heat oil in a wok or pan.
    • Put flour in a bowl.
    • Coat well the marinated chicken pieces in flour.
    • Fry each side on low-medium flame until golden brown and crispy.
    • On other flame, Heat oil in a pan.
    • Add chopped onions.
    • Saute until golden brown.
    • Add whole spices and garlic paste.
    • Saute for about a minute.
    • Add chopped green chilies, red pepper flakes, red pepper powder, salt and tomatoes.
    • Cover and let cook for about 7-8 mins.
    • Simmer until oil separates.
    • Add 3-4 cups of water, salt and garam masala.
    • Bring to a boil and add soaked rice.
    • Cook rice until water evaporates.
    • Cover and steam cook until rice is done.
    • Serve hot with Fried Chicken and yogurt veggie salad.
  • Kashmiri Chai\Pink Tea

    Kashmiri Chai\Pink Tea

    Kashmiri Chai, also known as Pink Tea, is a traditional beverage originating from the picturesque region of Kashmir located in northern Pakistan. This aromatic and delicately flavored tea is renowned for its beautiful pink hue and rich, creamy texture, nutty and a bit salty. It’s so satisfying and warm during these cold, windy winter nights.

    Here’s a unique recipe to make Kashmiri Chai at home;

     

    Directions:

    • Pour 4 cups of water into a kettle/pan.
    • Add all the above ingredients and bring to a boil.
    • Let simmer for 30 mins.
    • Add 2 cups of cold water.
    • Take a ladle and start spooning the tea for 10 minutes. (beating or spooning the tea introduces air, which gives the tea its luscious pink color)
    • Let simmer for 5 mins.
    • Strain and set aside.
    • Can be stored in the refrigerator for 8-10 days.
    • Pour milk into a pan/kettle.
    • Add sugar and bring to a boil.
    • Add 1/3 cup of prepared tea mix in boiling milk. (or as required).
    • Add 2 tsp of crushed almonds and pistachios.
    • Pour into cups.       
    • Sprinkle some more crushed almonds and pistachios.
    • Enjoy hot
  • Masoor Dal Biryani (Black Lentil Biryani)

    Masoor Dal Biryani (Black Lentil Biryani)

    Masoor Dal Biryani is a delightful variation of the classic biryani, featuring the earthy flavors of black lentils combined with aromatic spices and fragrant basmati rice. This vegetarian dish offers a rich and satisfying meal option, perfect for both casual dinners and special occasions. The lentils bring a creamy texture and protein-packed goodness to the dish, while the blend of spices creates a symphony of flavors that will tantalize your taste buds.

    Here’s the luscious, spicy, and flavorsome recipe for Masoor Dal Biryani;

     

    Directions:

    • Coarsely grind all the spices (cumin, pepper cons, cloves, cinnamon, bay leaves, cardamom, nutmeg, mace) and set aside.
    • Boil lentils until 3/4 done and set aside.
    • Heat oil in a pan and fry chopped onions until golden brown.
    • Add ground spices 1 tbsp.
    • Cook until fragrant.
    • Add ginger garlic paste, green chilies, turmeric, red pepper powder, red pepper flakes, coriander powder, salt and mix well.
    • Add yogurt and let cook until water dries up.
    • Add boiled lentils and cook for 1-2 mins or until oil separates.
    • Boil rice along with all the mentioned spices.
    • When rice is 3/4 done, Strain.
    • Dissolve food color in 3-4 tbsp water and set aside. Can add a few drops of Kewra essence too.
    • Put half of the boiled rice in a heavy-bottomed pan.
    • Layer all prepared daal (lentil) masala.
    • Layer remaining boiled rice on prepared daal (lentil) masala.
    • Pour dissolved food color on the top layer of rice.
    • Sprinkle about 1/4 tsp of ground spices.
    • Top with 2 tbsp of fried onions and 2-3 tbsp of oil.
    • Cover and let steam cook for about 15-20 mins.
    • Dish out and serve hot with boiled egg slices.
  • Arvi Gosht

    Arvi Gosht

    This super nutritious traditional Pakistani cuisine combines the earthy flavors of  Arvi (Taro Root) with tender juicy meat in a rich and aromatic gravy. Those soft mushy Arvi, succulent tender meat, and super flavorful spicy curry make an absolutely perfect comfort meal when served with plain boiled rice.

    Here’s the recipe for this succulent, flavorful, and appetizing Arvi Gosht;

     

    Directions

    • Peel, wash and cut Arvi into 2-inch pieces.
    • Heat oil in a pan.
    • Fry onions until golden brown.
    • Add ginger garlic paste, green chili paste, salt, and meat.
    • Saute for 2 mins.
    • Add tomatoes, turmeric, coriander powder, red pepper powder, cinnamon sticks, black pepper, cloves, and black cardamoms.
    • Saute for 4-5 mins or until water dries off and oil separates.
    • Add 3 glasses of water and bring to a boil.
    • Cover and let cook on low flame until meat tenders.
    • Add Arvi (taro root).
    • Cover and let cook until soft.
    • Adjust the consistency of gravy accordingly.
    • Sprinkle some fresh coriander.
    • Serve with rice or chapatis.
  • Kofta Curry

    Kofta Curry

    A finger-licking delicious recipe is a combination of soft succulent melt-in-mouth Koftas (meatballs) with spicy, savory, creamy, and well-seasoned gravy. This scrumptious Kofta Curry is a perfect blend of flavors and textures that would tantalize your taste buds for sure.

    Here’s the recipe for this finger-licking delicious Kofta Curry;

     

    Directions

    For Koftas:

    • Grind poppy seeds, chickpeas, cloves, cinnamon, black pepper, and cardamom to fine powder.
    • Add red chili powder to the ground spices.
    • Add mince, spice mix, and salt in a chopper.
    • Chop 1-2 times.
    • Add water if the mixture is dry.
    • Make small ball-sized koftas.

     

    For Gravy:

    • Heat oil in a pan.
    • Fry sliced onions until golden brown.
    • Add garlic paste and all the spices mentioned in the ingredients.
    • Add koftas.
    • Add 1 cup water and let cook on medium-high flame.
    • Check if the Koftas are tender and cook until the water dries off and the oil separates.
    • Add 1 cup water.
    • Let simmer for 5-10 mins on low flame.
    • Serve with plain boiled rice or chapatis.
  • Beef Biryani

    Beef Biryani

    Beef Biryani is one of the most popular, favorite, and loved dishes all around Pakistan and India. This traditional Indo-Pak cuisine brings together tender beef, aromatic spices, and basmati rice, resulting in a delightful explosion of tastes and textures.

    This super scrumptious and mouth-watering Beef Biryani makes a perfect feast for any occasion and will surely delight your family and friends.

    Here’s the recipe for this incredibly scrumptious and mouth-watering Beef Biryani;

     

    Directions

    • Marinate Beef pieces in yogurt. 
    • Dry roast cardamom, cinnamon, peppercorns, and cloves.
    • Grind to a fine powder. 
    • Blend ginger, red chilies, green chilies, half the onions, garlic, and coconut. 
    • Heat mutton fat in a pan.
    • Add chopped onions and ground spices. 
    • Fry until onions turn golden brown. 
    • Add marinated Beef and cook well.
    • Add poppy seed powder. 
    • Add salt and the remaining yogurt.
    • Cover and cook until meat tenderizes. 
    • Add ground spices.
    • Remove from flame. 
    • Chop remaining onions.
    • Fry them in fat in a separate pan. 
    • Add cloves and bay leaves. 
    • Fry for a few more minutes.
    • Add rice, salt (acc. to taste) and water.
    • Cook until the water dries off and the rice is cooked.  
    • Put half-cooked rice in a pan and sprinkle saffron water over it. 
    • Place Beef masala over it.
    • Cover with the remaining rice layer. 
    • Garnish with fried onions.
    • Let steam cook on low flame for 5-10 mins.
    • Dish out and serve hot with raita.
  • Beef Nihari

    Beef Nihari

    This Indian-originated Mughlai delicacy from the Nawabi kitchen is deeply rooted in the culinary traditions of the sub-continent.  This irresistibly satisfying and Hearty Beef Nihari is a hot, spicy, aromatic, and velvety stew made from slow-cooked shank meat along with bone marrow and super tender beef chunks.

    This finger-licking delicious, spicy, and super-rich Beef Nihari served with hot, crisp Naan is just divine.

    Here’s the recipe for this finger-licking scrumptious Beef Nihari;

     

    Directions

    For Nihari Masala:

    • Add all the ingredients to a grinder.
    • Grind to a fine powder.
    • Store in an airtight container.
    • Set aside.

    For Nihari:

    • Heat ghee in a pan.
    • Add beef along with bone marrow.
    • Add ginger garlic paste.
    • Fry on high heat for 2 mins.
    • Add Nihari Masala and mix well.
    • Add 6 liters of water and let it come to a boil.
    • Let cook on medium heat for 5-7 hrs. (until meat is tender)
    • In a bowl dissolve wheat flour in 1 cup water.
    • Pour the flour mixture into the nihari.
    • Stir continuously while adding flour.
    • Let simmer on low heat until you get your desired consistency.

    For Tardka (tempering):

    • Heat Ghee in a pan.
    • Fry sliced onions in ghee until golden brown.
    • Add Paprika Powder and let it fry for 20 seconds. 
    • Pour ghee and onions over nihari.
    • Cover and let simmer for 5 minutes.
    • Dish out and garnish with fresh coriander, ginger, and green chilies.
    • Serve hot with naan.
  • Lamb Pulao

    Lamb Pulao

    This super flavorful and aromatic dish combines tender lamb meat with fragrant basmati rice, spices, and herbs. This recipe infuses the meat and rice with an array of flavors, resulting in a delightful one-pot meal that is perfect to treat yourself or your guests to a flavorful feast. This flavorful and delightful Lamb Pulao is a true comfort food when paired with a cooling and smooth yogurt veggie salad.

    Here’s the recipe for this scrumptiously flavorful Lamb Pulao;

     

    Directions

    • Marinate lamb with salt and garam masala for hail an hour.
    • Heat oil in a pan.
    • Add cinnamon, cumin seeds, cloves, cardamom, bay leaves, and black peppercorns.
    • Saute until fragrant.
    • Add ginger garlic paste.
    • Saute for a couple of minutes.
    • Add onions and saute until golden.
    • Add coriander, cumin powder, mace and nutmeg powder, and cayenne pepper powder.
    • Saute for a min.
    • Add the marinated lamb and cook until the color changes to brown.
    • Add tomatoes, turmeric powder, and salt.
    • Saute for 1-2 mins.
    • Add water and bring to a boil.
    • Drain the rice and add to the boiling water.
    • Let cook on medium flame until water evaporates.
    • Cover and let steam cook for about 5-7 mins on low flame.
    • Sprinkle roasted and sliced almonds.
    • Serve hot with raita.