Dal Makhani, Kadhai Chicken and Hyderabadi Biryani - What a lip-smacking combo! Isn’t it? But hey wait, to cook these delicacies you don’t need to worry about bringing tons of ingredients together and spending long hours in the kitchen! Well! Everything’s possible when you have YOUR SECRET SAUCE Combo – ChefBoss Bhuna Gravy, Makhani Gravy & Hyderabadi Biryani paste.
Process: 1. Soak urad dal and rajma in 3 cups of water overnight. Wash and rinse urad dal and rajma. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water. Pressure cook it on a medium flame for 10-15 whistles. 2. Lower the flame and allow it to cook for another 10-minutes. Let the pressure release naturally. 3. Heat 2 tbsps of Desi Ghee, add 1 teaspoon of Degi Mirch. Pour the entire pack of ChefBoss Makhani Gravy. 4. Give it a good stir for 2-3 minutes. Once the gravy gets a good consistency, add the boiled dal to it. 5. Allow the dal to cook with the gravy. After the dal gets boiled, add unsalted butter and 1 tbsp of fresh cream. Give it a good mix. 6. Roast the Kasoori Methi over slow flame and crush the same between the palms and sprinkle on the Dal.
Chef's Tip :Add milk while boiling the lentils to make the product more creamy.
Process: 1. Heat 1 tbsp of oil in a pan. Add cumin seeds and allow it to crackle. 2.Add the dry red chillies till light smoky flavours arises. Lower the flame. 3. Add the diced chicken and sauté till light golden brown in colour. 4.Once the Chicken is seared, add diced onions and green capsicum, give it a good stir. Cover with a lid and reduce the heat. 5. Add the diced tomatoes and sauté for a minute on medium flame. 6. Pour the entire pack of the ChefBoss Bhuna Gravy in the pan and add a cup of water. 7. Simmer the flame and allow it to cook till the Chicken is cooked. 8. Once the Gravy reaches the desired consistency reduce the heat. 9. Add the butter and give it a good toss. 10. Garnish it with chopped coriander and ginger juliennes. 10.Serve Hot with a swirl of fresh cream.
Process: 1. Heat 50 grams of Desi Ghee in a kadhai. 2. Add 400 grams of chicken and sauté it for 5-6 minutes on medium flame. Allow it to cook until the chicken turns soft and golden brown. 3. After the chicken gets cooked, pour 50ml of water and the entire pack of ChefBoss Hyderabadi Biryani paste. Give it a good stir for 3-4 minutes until the gravy thickens. 4. Now, layer 800 grams of boiled rice over the gravy. Top it with finely chopped mint leaves, green chillies and coriander leaves. 5. Cover the lid and allow it to dum for 3-4 minutes on a low flame for the flavours to get infused with the rice and chicken. 6. Serve it hot with a bowl of vegetable raita or freshly grounded mint chutney.
Chef's Tip :Make a mixture of milk ,ghee and saffron and pour over the rice for a better flavour profile.
