Simple Mutton Biryani


There is rarely a Biryani that is grander than one made with mutton. Generally – making a traditional biryani takes much time and effort like my recipe for Shakira’s Mutton Biryani which I had posted sometime ago.

This recipe is a much simpler, homier version made in my mother’s kitchen and it also absolutely delicious. Biryani is best made with pure ghee. You can substitute this recipe with chicken too in which case you need not precook the chicken as we do in this recipe.

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Paella Mixta (Paella with Seafood and Meat)

Who doesn’t love Paella – Spain’s famous grilled rice dish? I’ve never really attempted making Paella at home until recently when we went to spend a weekend with friends in Connecticut. Our hosts made a simple seafood and chicken paella and I was sous-chef!

It turned out to be a really easy dish and a hit with all. You can use any ingredients that you like. I just made a chicken, chorizo and shrimp paella but you can add any seafood/ meat you wish to.

The recipe we used is adapted from Christine Gallary’s Grilled Paella Mixta on the CHOW website.

This recipe calls for cooking on a grill but I just did everything stove top.

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Mixed Vegetable Rice (Pullao)

This is a really easy mixed vegetable rice called Pullao that can be eaten as a meal in itself or served with any kind of vegetables or gravy. You can use any combination of vegetables that you like in this dish.

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Maldivian Roshi: A Recipe from Six Senses Laamu, Maldives

Roshi is very similar to Indian rotis (flatbreads).

The secret to making soft dough is using warm water whilst kneading the dough. You can add a few tablespoons of shredded coconut to the dough whilst kneading it to add flavor.

 


 
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Sherien Aunty’s Appams

Every summer, when we visit Chennai, India, one of our most anticipated meals are at my mother’s friends Sherien aunty’s house. We all love her appams and stew. My kids can easily eat six appams at a time!!

This summer I finally learned how to make them.

 

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PURIS

There is nothing like eating a piping hot, fluffy puri.

We don’t make puris very often except for when we have certain ceremonies at home or when the kids demand it. My kids love it and can tuck away multiple puris with no problems. This summer I decided it was time for me to learn how to actually make puris myself. To my surprise and my kids delight I found it was actually quite easy!

Make sure the oil is really hot and that you don’t keep the puris in the oil for very long. Puris must be eaten hot and have to be made then and there. For the dough you can either knead it by hand or if you have a food processor, you could use a dough blade. Whilst kneading the dough, you do have to judge how much water to put in the dough by making sure the dough is not too wet and sticky and not too dry either.


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