Handi

Ingredients: Method Step 1 Cut chicken breast into cubes or strips. Add the chicken, salt, and lemon to a bowl, mix well, and set aside for approximately 10 mins. Step 2 Blanch almonds in boiling water for approximately 5 mins and then peel. Add the blanched almonds, yogurt, cream, green chili peppers, garlic, ginger, white pepper, chili powder, ground cumin, coriander, and garam masala to a blender and puree to a smooth paste. Add paste to the bowl with chicken and let it marinate in the fridge for approximately 3 hrs. Step 3 Add vegetable oil to a frying pan over medium heat, and fry chicken until cooked through. Alternatively, you can thread the chicken onto skewers and fry them on all sides. Serve warm with parathas. Enjoy!

Ingredients: Method: Step 1 Wash and soak rajma overnight or for at least 4 hours. Heat oil in a pan and add bayleaf, black cardamom and cumin. Add onions and cook them till light brown. Add green chilli, ginger and garlic paste. Saute for 3mins and then add turmeric, chilli powder and coriander powder. Step 2 Stir for few seconds. Add tomatoes and some salt. Cook the masala till it leaves the oil. Now add the drained rajma along with some more salt. Cook the rajma for 10-12 minutes and then add water. Step 3 Bring to a boil and cover and cook in a cooker. Cook till it gives out at least 3 whistles. Turn off the heat and let it sit in there for another 10-15mins. Step 4 Open the cover add some water to correct the consistency to get the right thickness of the “Tari”. Bring to a boil and simmer for 5mins and meanwhile add kasoori methi powder and garam masala. Check for seasoning and remove. Serve with Handi rice.

Ingredients for the Meat Masala: For the Rice: For the finishing touches: Instructions: Rice Meat Masala Layering

Ingredients Instructions

Ingredients Method Step 1 To prepare this mutton recipe, start by washing the tomato, green chilli and onion under running water. Using a clean chopping board, chop up the tomato and green chilli, and slice up the onion. Next, put the chopped tomato and green chilli, and sliced onions, in a blender and blend it to form a smooth paste. Step 2 Now, in a large bowl, add curd along with Handi coriander powder, Handi garam masala powder, Handi red chilli powder, and Handi turmeric powder and mix them well. Then, add the mutton pieces to the bowl and toss it to evenly coat the mutton with the curd mixture. Let it marinate together for about an hour. Step 3 Next, take a pressure cooker over medium flame and heat oil in it. When the oil is hot enough, add the onion-tomato paste to the cooker and saute it till the raw aroma goes away. Then, add the achari masala and saute it for a minute before adding the marinated mutton pieces. Step 4 Cook for a couple of minutes, or till the curd loses its moisture. Then, add a cup of water and for seasoning. Mix everything and close the lid. Pressure cook this for 5-6 whistles. Step 5 When the dish is done, transfer it to a serving bowl and pair it with naan or lacha paratha. Garnish with a couple of coriander leaves and enjoy!

Ingredients For Garnishing Instructions Mutton Korma is a delectable mutton preparation, which can be prepared at home using some easily available ingredients from Handi. Here’s how you can prepare this delectable delicacy. Step 1 Clean the mutton Wash and drain the mutton pieces under cold running water. Add the mutton pieces to a deep pan with 1/2 to 1 cup of water and a little Handi salt. Bring to a boil and reduce the flame. Now, blend the soaked Handi poppy seeds to a paste. Step 2 Dry roast the spices Simmer until the meat is 60% cooked and then turn off the flame. Take a pan and dry roast all the ingredients for a few minutes. Transfer the roasted masalas to a mixer grinder and grind to a fine paste. Heat oil in a heavy-bottomed pan over medium flame. Add the ground masala paste and stir-fry with a little water. Add the cooked mutton pieces in the pan and stir-fry until well coated. Add Handi salt and mix well. Now add the curd and water along with poppy seeds paste and stir well. Step 3 Slow cook the mutton and serve hot! Reduce flame and cover the pan with a lid. If you want to make it spicier, add some Handi black pepper powder as this will accentuate the taste and will add a nice dark tint to the dish. Allow the dish to simmer for 30 to 45 minutes or until the meat is tender. Turn off the heat and transfer the mutton recipe to a serving dish. Garnish the mutton korma recipe with ginger, coriander leaves and lime juice. Serve hot with naan or rice.

Ingredients Instructions

Ingredients: For beef stock: For remaining recipe: Part 3 Method:

Ingredients: Tadka (optional) Method: For Tadka – sizzling spices (if you opt for it)

Ingredients: For Garnishing: Method: Step 1 Crush garlic-ginger & chop chicken Chicken Pulao adds life to every occasion or party. This traditional dish needs no introduction and is a delightful blend of spiced chicken, rice and aromatic herbs. There are several ways of preparing this dish and we have the simplest recipe to prepare this dish. Here’s how you go about preparing it at home with some easily available ingredients. Wash and peel the vegetables, take a mortar-pestle and add garlic and ginger. Crush them coarsely into a paste, or use Handi Garlic Ginger Paste. Next, take the chicken and cut it into pieces. Step 2 Marinate the chicken Take a bowl and add Handi garam masala, Handi red chilli powder, Handi salt, Handi turmeric powder and half of the prepared ginger-garlic paste or Handi ginger garlic paste. Mix it well and set aside for 20 minutes. Step 3 Saute the whole spices & onion Next, heat oil in a non-stick pan on medium flame and add bay leaves, cardamom, cloves, cinnamon, green chillies and star anise. Mix well and add sliced onions. Saute them over a medium flame until onions turn glossy and transparent. Step 4 Add marinated chicken & yoghurt Next, add the marinated chicken and cook until the ingredients are mixed in the marinated chicken. Then, add yoghurt and cook for 3-4 minutes. Step 5 Add rice, water, ginger-garlic paste & seasonings Add Handi basmati rice, 5 cups of water, Handi turmeric powder and the remaining Handi ginger-garlic paste. Season with salt and mix well. Allow the rice be completely cooked. Stir occasionally. Step 6 Garnish and serve homemade Chicken Pulao! When cooked, transfer the homemade Chicken Pulao to a serving plate and squeeze lemon on top. Garnish with coriander leaves and serve hot.