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Hydrabadi reshmi Biriyani


Mutton pieces 1 Kg
Ghee 250 ml ( I have reduced slightly from the original recipe) 
Fresh curd 350 gms
Red chili powder 4 tsp ( level) You can use less hot one.
Ginger fresh , scrapped and ground 30 gms
Asafoetida ( Hing) 1 level tsp , 30 % active content diluted in water . (You can use your measure) 
Coriander seed powder 25 gms ( dont reduce)
Cumin seed powdered 2 gms
Black cumin seed powdered( It is Sha jeera and not the Kala jeera or Nigela ) 2 gms
Clove powdered 20 pieces ( freshly powdered) 
black Cardamom 4 pieces , freshly powdered.
Saffron a good pinch diluted in warm water

Basmati rice 500 gms
Milk 350 ml
Kewada water 30 ml. ( This is also known as Kiya, Keya, Ketaki water in India . English name screw pine, botanical name Pandanus fascicularis .) If you are using Kewra concentrate , add less.
preparing the reshmi masala: 
Cut 2 onion in thin slice, fry it properly. in it add peanut, chest nut, almond and raisin, cinnamon 2” and 3/4 cardamom. fry them all together, then great it with your hand. 
Preparing the meat 
* Heat ghee in a thick bottom deep pan, add the Hing water, immediately followed by meat, whipped curd, Red chili powder, ginger paste, salt and mix.
* When the liquid dries up , brown the meat lightly.
* Add hot water little at a time  so that when the meat is tender, there will be very little water left. 
CAUTION: Dont over cook the meat..that means the meat must not be falling off the bones.
If it is slightly undercooked, dont worry, it will get cooked at a later stage . Please apply your experience in meat boiling …avoid use of pressure cooker.
Ready for spice addition 

* Now add all the spices mentioned above i.e.  Coriander, both cumins, clove, cardamom, saffron and Punjabi Badi powder ( optional) 
*Stir the mix and simmer on very low heat till the water dries up and ghee remains. NOTE: Please dont burn the spices, if in doubt, quench with 2-3 tbsp water and mix.
Preparing the rice.
* Wash and soak rice in water for an hour.
* Heat plenty of water (about 3 liters ), add about 6-8 level tsp  of salt and bring to boil. Add rice and cook.
* When the rice is 3/4th done, drain into a sieve or colander removing water completely.
* Transfer the rice to a big tray and spread evenly ..allow it to cool a bit.
Arranging the rice and meat for dum ( sealed steaming)
This is an interesting step and the layering technique is applicable to most type of Biriyani.
* Heat the milk , close to boiling and keep aside. mix 30 ml of Kewada water and kesar(saffron)
* Grease a thick bottom pan lightly with ghee. Dont take too big a pan. Ideally the pan should be 80% full when every thing is added.
* Divide the rice into 4 parts 

* Add 1/4th of the rice to the pan and spread evenly.
* Sprinkle all the milk and half reshmi masala on the rice layer
* add 1/2 the meat and spread evenly.

* Now add rice, 2 parts out of 4 parts and spread evenly. ( i.e 2 portions of the 1/4th rice…I mean after this addition, you will be left with 1/4th of rice.)
* Add rest of the mutton and spread evenly. Add all the rest reshmi masala.Top it with the balance 1/4th rice.

Put on Dum ( on steaming under sealed condition.)
*Put the pan on medium heat , and allow steam to be formed.
When steam is formed, cover and seal the edges with flour ( Atta) dough

There are few ways of putting it on dum. 
Heat an OTG or oven to 180 deg C, and cook for 30-40 minutes
Or Put a flat steel griddle on heat, then put a separator. Keep the Pan on the separator and cook for 30-40 minutes. Adjust heat , there may be slight burn out at the bottom…
Open the Pan on the dining table, so that every one gets the opening aroma 

Murg Musallam(chiken curry in Mughal way)

This dish is known as “Murg Mosallam” in ASIA. It is very healthy and tasty. The masala are very useful for your health and digestion. Also the Kesar and vinegar are very helpful to your skin and stomach. The processing is very easy and it gives you the highest taste. Moreover when you cook and taste this dish, remember that the Nawabs and Badshahs are very fond of it. They even want this on their battle field. The elder royal ladies taught the younger this recipe to won the heart of their husband. Though it is tough to collect the original masala but these masala are almost the same and the processing are the same. So, try it in your home and take a taste of this MUGHAL dish.


Murg Musallam is one of the most famous dishes of the lahori cuisine. Lahore earlier a part of India and now of Pakistan gave birth to this type of cooking and it roots go deep into imperial kitchen of the Mughal Empire. As it is acknowledged for its excellent meat dishes, the cuisine of Lahore has also become popular amongst masses of Muslims in India, due to the fact that meat dishes in the Indian cuisine are typically restricted to a low extent on the basis of religious beliefs(vegetarianism). Hence the name Musallam might have come.

kesar (saffron)
kesar (saffron)

• 1/2 cup onion, chopped
• 3-4 cloves garlic
• 1 tsp ginger, paste
• 1/2 cup tomato, pureed
• 1 tbsp garam masala, powder
• 1 tbsp coriander, powder
• 1 tbsp kashmiri mirch(red hot chili), powder
• 1 tsp saffron
• 1 cup onion, fried
• 1/2 tsp black paper, powder
• 2tbsp cream
• 2 tsp vinegar
• 2 tbsp olive oil
• taste salt
• 1 egg, boild
1. Marinate the whole chicken with salt, saffron, black paper, kashmiri mirch powder, coriander powder, gram masala powder for 30 minutes.


2. Take a thick bottom pan. Grind onion, ginger and garlic into a thick paste and pour it into the pan. Fry this mixture until you kill all the water in it and then add the chicken in it. Stir it for about 10 minutes and add the tomato puree. You need to stir this until you feel that its half fried. Now turn the heat off. Let the chicken cool.wholefri
3. Put the boiled egg into the chicken belly, rub some paste into the chicken. you can bind it with thread.
4. Now heat the thick bottom pan, add a little oil and place the chicken on it. Cover the lid and turn the heat to the lowest. Let it cook on one side for about 10 minute and then flip it. Repeat the same until the chicken is well cooked.

well cooked murg musallam
well cooked murg musallam

5. At last rub the cream on the chicken skin and bake the chicken 10 mins on medium heat.
6. Serve the chicken with naan roti or zeera(cumin) rice.


You can use another chicken grate with onion into the chicken belly instead of boiled egg. Or if you want, you can use fried egg or vegetables with masala. It’s a creative work and do it however you want without changing the basic.murg final

সুনয়না ছায়ামানবী – জাকির হাসান

কবিতার খাতা

মাঝরাতে ছায়ামানব রাতপ্রহরী আমি
ঘুমিয়ে বন্ধু আমার একান্তে হৃদয়ে
আকাশের নীল মুছে রুপালি আলো
বন্ধুগল্পে স্বপ্নমাঝে প্রদীপ তুমি জালো
যদি মেঘলা ক্ষণে আকাশের জলে
কোনো অবলা আখিজল ঝরে,
ও আমার অভিমানী কিছু অনুভুতি
জীবন থেকে হারিয়ে যেয়েও ফিরে আসে

যদি কখনো একাকী সময় কাটে
বুঝে নিও আমার অধ্যায় নিঃসঙ্গ
ইচ্ছেঘুড়ি এলোমেলো দুরে কোথাও
কোন সে সুনয়না আমায় ভালোবেসে
দুঃখের প্রহরে সুখের ছোয়ায়
বিষন্ন হৃদয়ে এক মুহূর্ত স্পর্শে
আকাশনীলা তারার মেলায় তুমি
চিরন্তন ছায়ামানবী তুমি

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