Good meals are always welcome, particularly if itit’sar mid-week! So why no longer make your day special by including some delicious flavors and indulging in dishes like ‘M’rgh Kali Mirch Ka Tikka,’ ‘A’adhi Murgh Biryani,’ ‘M’tton Yakhni Shorba,’ ‘and finish the meal with mouthwatering Gulab Jamuns?
Look no further, as these recipes using Biryani Central are certain to make your day! Try them these days; accept them as true with us, and you may love them.
- Heat ghee in a wok and add whole spices. Once they crackle, add ginger-garlic paste, mixing it with the yogurt.
- Add the almond paste into it and fry until the ghee separates.
- *Add the mutton inventory, salt (in step with taste), and all the powdered spices.
- Marinate the bird with cheese, hung curd, salt, red chili powder, half of the cream, cornflour, and powdered spices.
- Keep aside for an hour to permit the fowl to absorb the flavors of the substances.
- Skewer the hen tikka in 8 mm skewers and cook in tandoor.
- Dum cook the bird in the oven; sprinkle kebab masala and lemon juice.
- Serve garnished with freshly chopped coriander.
- Marinated the fowl with elaichi powder, hung curd, gulab jal, and red chilly powder, and cooked the dinner in the tandoor. Also, upload yellow cold powder, saffron, bitter, kewra, and gulab jal.
Prepare the rice: - Wash and then soak rice for 10 mins.
- Boil water in a pan and add spices, salt, and lemon juice.
- Add the rice and cook till 2/3rd is done.
Cooking on dum: - Layer the hen, and add a mixture of ghee and cream.
- Garnish with mint leaves, ginger julienne, brown onions, and saffron dissolved in water.
- Line the lid with dough and seal the vessel.
- Put the boat on an iron grill and cook for 15 mins.
- Mix the khoya with chenna, maida, and baking powder.
- Make a decent dough of the above mixture and make dumplings by adding the stuffing.
- Deep fry those dumplings.
- Heat a little water and add sugar to it to make sugar syrup.
- Soak crammed dumplings inside the sugar syrup. Inconvenient – This can be from the Head Chef keeping the list of standardized recipes in his room and having it locked or having three big books of standardized recipes and needing kitchen staff to flip over them one by one to get everything done. Inconvenience is the number one factor that has led to kitchen staff not using standardized recipes.
Time-consuming—This is also one of the reasons why standardized recipes are not followed. During peak hours, a kitchen does not have time to waste, and every second counts. Better variations—Some Chefs prefer to follow their centric taste; some worship their own beliefs. This could cause a problem when proper training and Kitchen Control are not provided.
Rules are meant to be broken – There are always different people/consumers around your restaurant. WhWhat’smportant, the customers. When standardized recipes are not tested regularly in the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food/cooking variation. This usually happens when the Head Chef is not properly organized or trained well for his position.
A secret no more—Some restaurateurs or Chefs frown on making a book of standardized recipes because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipes, and leaves the restaurant after a month.
When it’s one, it’s usually gone – At certain times in a restaurant, a piece of recipe sheet can get lost. When itit’sost, there will be slight havoc in understanding as the Head Chef needs to take action immediately. In another situation, it can also be ‘stolen’ ‘or ‘retrieved’ when the restaurant’s management changes, someone steals the particular information, or the restaurant faces mishaps like a kitchen on fire.
