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Kichidi, kheema, tomato curry and onion peanut chutney

Serves: 4
Style: Modern Indian / Mughlai
Key technique: Sous vide + hard sear
1. Sous-Vide Mutton Raan
Ingredients
2–2½ lb boneless mutton/goat leg, cut into large 2–3 inch pieces
½ cup thick yogurt
2 tbsp ginger-garlic paste
1½ tbsp lemon juice
1½ tsp Kashmiri chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
½ tsp turmeric
1 tsp salt
1 tbsp mustard oil or ghee
½ tsp black pepper
2 tbsp raw papaya paste or 1 tsp meat tenderizer
2 green cardamom, crushed
1 small cinnamon stick
2 cloves
Marinate
Mix everything except the whole spices.
Coat the mutton thoroughly and refrigerate 8–24 hours.
Sous vide
Remove excess marinade but leave a thin coating.
Put the mutton into a vacuum bag with the cardamom, cinnamon and cloves.
Cook:
155°F / 68°C for 18–20 hours
This gives you very tender meat while still allowing it to hold together when plated.
Remove from the bag and save the juices.
Pat the mutton extremely dry.
Heat a cast-iron pan until screaming hot. Add a little ghee and sear the mutton aggressively on all sides until you get that dark, almost charred crust seen in the picture.
Rest 5 minutes, then slice into irregular chunks.

2. The Brown Cashew-Mughlai Sauce
This is the part I think is giving your plate that beautiful brown, creamy base.
Ingredients
1 tbsp ghee
1 large yellow onion, thinly sliced
½ cup raw cashews
1 tbsp ginger-garlic paste
1 tsp coriander powder
½ tsp cumin powder
½ tsp Kashmiri chili
½ tsp garam masala
¼ tsp black pepper
½ cup reserved sous-vide mutton juices
¾ cup chicken/mutton stock
¼ cup heavy cream
Salt
1 tsp lemon juice
Method
Heat ghee.
Add onions and slowly cook until deep golden brown.
Add cashews and toast for 2–3 minutes.
Add ginger-garlic paste and cook until the raw smell disappears.
Add coriander, cumin, chili, garam masala and pepper.
Add the sous-vide juices and stock.
Simmer 10–15 minutes.
Blend until completely smooth.
Strain through a fine sieve.
Return to the pan and add cream.
Simmer until it coats the back of a spoon.
Finish with lemon juice and adjust salt.
You want it pourable rather than thick like korma.

3. Saffron Rice
The picture looks like a relatively simple, intensely yellow saffron rice rather than a heavily spiced biryani.
Ingredients
1½ cups basmati rice
2¼ cups water
2 tbsp ghee
½ tsp cumin seeds
2 green cardamom
1 small cinnamon stick
2 cloves
½ tsp salt
½ tsp saffron
2 tbsp hot milk
1 tbsp rose water — optional
1 tbsp lemon juice
Method
Wash the rice until the water runs mostly clear.
Soak 30 minutes.
Bloom saffron in the hot milk for 10–15 minutes.
Heat ghee and briefly fry cumin, cardamom, cinnamon and cloves.
Add drained rice and sauté for about 1 minute.
Add water and salt.
Bring to a boil, cover and cook on very low heat for 12–14 minutes.
Turn off the heat and leave covered another 10 minutes.
Fluff gently and drizzle the saffron milk over the rice.
Mix very lightly so you retain some variation in the yellow color.

4. Crunchy Cashew Topping
This is important because it’s one of the defining visual elements of your plate.
½ cup cashews, roughly chopped
2 tbsp sliced almonds
1 tbsp ghee
1 tbsp fried onions
Pinch of salt
Tiny pinch Kashmiri chili
1 tbsp chopped coriander
Optional: a few fried curry leaves
Fry the cashews and almonds in ghee until golden.
Remove from heat and mix with fried onions, chili, salt and coriander.
Don’t make them too fine. You want large pieces of crunch like in the photo.

5. Fresh Herb Garnish
For the green elements in your picture:
Fresh coriander
Thinly sliced green chili
A few mint leaves
Very thin fried onion
Optional microgreens
You could also add a few drops of mint oil around the plate.
Quick mint oil
Blend:
½ cup neutral oil
½ cup mint
Pinch of salt
Blend and strain.

6. The Cream Finish
Your picture has those beautiful light-colored streaks through the brown sauce.
Mix:
3 tbsp heavy cream
1 tbsp yogurt
Tiny pinch salt
Put into a squeeze bottle.

7. Plating —
Put a wide white or patterned dinner plate on the counter.
Center
Pack saffron rice into a small bowl or ring mold.
Invert it into the center of the plate to create a compact cylinder.
Around it
Ladle the cashew-Mughlai sauce around the rice, leaving the rice exposed.
Don’t drown the rice.
On top
Arrange 5–7 pieces of the seared mutton on the rice.
Angle the pieces rather than stacking them perfectly.
Then scatter
Toasted cashews
Almonds
Fried onions
Coriander
Mint
Sliced green chili
Finally
Drizzle the cream in thin, irregular lines across the sauce.
Add a few drops of mint oil.
Finish the mutton itself with a tiny sprinkle of freshly ground black pepper + garam masala.

The flavor profile I’d aim for
Mutton: smoky, intensely spiced, slightly charred
Rice: buttery, fragrant, saffron-forward
Sauce: nutty, creamy, mildly sweet from caramelized onion
Topping: salty, crispy, roasted
Garnish: fresh, acidic, herbal

Hyderabadi Mutton Dalcha — Creamy 3-Dal Version
For 4–5 servings
Dal
½ cup toor dal
¼ cup yellow moong dal
¼ cup split urad dal
½ tsp turmeric
3–4 cups water
1 small tomato, chopped
1 small onion, chopped
Mutton
1 lb / 450 g bone-in mutton/lamb
1 tbsp ginger-garlic paste
½ tsp turmeric
1 tsp red chili powder
1 tsp salt
½ tsp garam masala
1 tbsp oil
Dalcha masala
1 medium onion, finely sliced
1–2 green chilies, slit
1 tsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
1–2 tbsp tamarind pulp
1 small eggplant, cubed or 1 cup bottle gourd
8–10 curry leaves
½ tsp cumin seeds
½ tsp mustard seeds
2 dried red chilies
2 tbsp oil
cilantro
1. Cook the dal
Wash the toor + moong + urad together.
Pressure cook with:
turmeric
tomato
onion
3 cups water
Cook until extremely soft — about 4–5 whistles in a traditional pressure cooker.
Then whisk/mash it aggressively until smooth.
This is the key to getting the creamy texture you got in your photo.
If it’s too thick, add water until it’s roughly the consistency of a thick soup.

2. Cook the mutton
In a pressure cooker, heat 1 tbsp oil.
Add:
Mutton
Ginger-garlic paste
Turmeric
Chili powder
Salt
Garam masala
Sauté 5–7 minutes until the mutton gets some color.
Add about 1½ cups water.
Pressure cook until tender — approximately 15–20 minutes depending on the cut.
Don’t shred the meat; you want those nice chunks like in your photo.

3. Make the Dalcha base
Heat 2 tbsp oil.
Add:
mustard seeds
cumin
dried red chilies
curry leaves
Then add sliced onion.
Cook until deep golden brown.
Add ginger-garlic paste and green chilies.
Then add:
chili powder
turmeric
coriander
cumin powder
Cook the spices for about 30 seconds.
Add your eggplant/bottle gourd and sauté for 2–3 minutes.

4. Bring everything together
Add the cooked mutton with its stock.
Then add your mashed dal.
Simmer 15–20 minutes.
Finally add:
1–2 tbsp tamarind pulp
Start with 1 tbsp and adjust.
You want the Dalcha to have a slightly tangy, savory, spicy flavor, not taste strongly sour.
Finish with:
½ tsp garam masala
cilantro
optional squeeze of lemon
The texture you’re looking for
Your picture looks perfect for this:
Creamy enough to coat the spoon, but loose enough to pour over the rice.
Don’t make it as thick as regular dal.

🍚 Hyderabadi Bagara Rice with Potato
This is where I’d specifically reproduce what you did in the picture.
For 4–5 servings
2 cups aged basmati rice
3 cups water approximately depending on your rice
1 large potato, peeled and cut into chunky pieces
1 medium onion, thinly sliced
3 tbsp oil or ghee
1 tbsp cashews
1 tbsp almonds
1 tbsp peanuts
1–2 green chilies, slit
1 bay leaf
1 inch cinnamon
4 cloves
3 cardamom pods
1 star anise
1 tsp cumin seeds
½ tsp shah jeera, optional
1 tsp ginger-garlic paste
½ tsp turmeric
1–1½ tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
2 tbsp chopped cilantro
2 tbsp mint
salt
1. Soak the rice
Wash the basmati until the water runs relatively clear.
Soak 30 minutes.
Drain completely.

2. Fry the potato
Heat about 2 tbsp oil.
Add your potato chunks.
Sprinkle a little salt and turmeric.
Fry until they’re golden on the outside but not completely cooked.
Remove and set aside.
This is important because they’ll finish cooking with the rice while keeping their shape.

3. Build the Bagara flavor
In the same pot, add another tbsp oil/ghee.
Add:
cumin
shah jeera
bay leaf
cinnamon
cloves
cardamom
star anise
Let them bloom for 30 seconds.
Add the sliced onions.
Cook until deep golden brown.
Then add green chilies and ginger-garlic paste.
Cook another minute.

4. Add the nuts
Add your:
cashews
almonds
peanuts
Fry until lightly golden.
Your photo has a LOT of nuts, which honestly looks fantastic with Bagara rice. I’d use roughly ¼ cup total nuts if you want to replicate it.

5. Spice it
Add:
½ tsp turmeric
1–1½ tsp chili powder
1 tsp coriander powder
½ tsp garam masala
Cook for 20–30 seconds.
Don’t burn the spices.

6. Add potato + rice
Put the fried potatoes back in.
Add drained rice.
Gently mix everything together for about 1–2 minutes.
Then add your water and salt.
For 2 cups soaked basmati, start around 2¾–3 cups water, depending on the rice you’re using.
Add mint and cilantro.
Bring to a boil.

7. Cook the rice
Once boiling:
Reduce to very low heat.
Cover tightly.
Cook approximately 12–15 minutes.
Turn off the heat and leave covered for another 10 minutes.
Then fluff gently with a fork.

Your chili + potato trick

Since you specifically added extra chili to the Bagara Rice, I’d actually keep the extra chili.
The potato isn’t just filler — it works really well here because it:
absorbs some of the chili
picks up the whole Bagara masala
adds a soft, buttery contrast to the rice
gives you something to eat between bites of spicy rice and tangy Dalcha
I’d use 1 large potato per 2 cups rice.
And because the Dalcha is already spicy, make the Bagara fragrant and moderately hot rather than aggressively hot.

48-Hour Tonkotsu Ramen with Pork Belly + Hibachi-Style Egg Fried Rice (Serves 6–8)

TIMELINE
Day 1
Blanch and clean pork bones.
Start broth.
Day 2
Continue broth.
Prepare tare.
Make black garlic oil.
Braise pork belly.
Marinate ramen eggs overnight.
Day 3
Finish broth.
Slice and sear pork belly.
Cook noodles.
Make fried rice.
Assemble ramen.

TONKOTSU BROTH
Ingredients
Bones
12 lb pork femur bones
4 lb pork neck bones
2 lb pork feet
Aromatics
2 onions, halved
2 whole heads garlic, halved
2 leeks
1 bunch green onions
3-inch ginger, sliced
8 dried shiitake mushrooms (optional)
Water as needed

Method
Place bones in a large stock pot and cover with water.
Bring to a boil for 20 minutes.
Drain completely.
Scrub and rinse every bone until perfectly clean.
Wash the stock pot.
Return bones to the pot and cover with fresh water.
Bring to a rolling boil (not a gentle simmer).
Maintain a strong boil for 48 hours, adding water whenever necessary.
After 12 hours, add onions, garlic, ginger, leeks, green onions, and shiitakes.
During the final 4 hours, remove the vegetables if they begin breaking apart.
Blend the broth with an immersion blender for about 30 seconds to emulsify the fat.
Strain through a fine mesh strainer.
Keep hot.

PORK BELLY CHASHU
Ingredients
3 lb skinless pork belly
Braising Liquid
1 cup soy sauce
1 cup mirin
1 cup sake
½ cup brown sugar
1 onion, sliced
8 garlic cloves
2-inch ginger
2 green onions

Method
Roll and tie the pork belly.
Sear all sides until browned.
Add all braising ingredients.
Cover and cook at 300°F for 3½ hours.
Cool completely in the braising liquid.
Refrigerate overnight.
Slice while cold.
Before serving, sear slices with a torch or in a hot skillet.

AJITAMA (RAMEN EGGS)
Ingredients
6 eggs
Marinade
½ cup soy sauce
½ cup mirin
½ cup water
2 tbsp sake

Method
Boil eggs for 6½ minutes.
Transfer immediately to an ice bath.
Peel.
Marinate overnight.

TONKOTSU TARE
Mix together:
1 cup soy sauce
¼ cup mirin
¼ cup sake
2 tbsp fish sauce
1 tbsp sugar
1 tbsp kosher salt
1 tsp MSG
Warm gently until dissolved.

BLACK GARLIC OIL (MAYU)
Ingredients
1 cup neutral oil
15 garlic cloves
Cook garlic until almost black.
Blend with oil.
Strain.

RAMEN TOPPINGS
Pork belly chashu
Ajitama egg
Bamboo shoots
Green onions
Nori
Toasted sesame seeds
Black garlic oil

RAMEN NOODLES
Use fresh ramen noodles.
Boil 60–90 seconds.
Drain well.

ASSEMBLY (PER BOWL)
2 tbsp tare
12–14 oz hot tonkotsu broth
Fresh ramen noodles
3–4 slices pork belly
½ marinated egg
Bamboo shoots
Green onions
Nori
Toasted sesame seeds
1 tsp black garlic oil
Serve immediately.

HIBACHI-STYLE EGG FRIED RICE
Ingredients
6 cups cold cooked jasmine rice
4 eggs
2 tbsp neutral oil
4 tbsp butter
1 medium onion, finely diced
2 carrots, finely diced
1 cup peas
5 garlic cloves, minced
Garlic Butter
6 tbsp softened butter
3 grated garlic cloves
Pinch of salt
Sauce
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp MSG (optional)
½ tsp white pepper

Method
Mix together the garlic butter ingredients.
Heat a wok until smoking hot.
Add oil.
Scramble eggs until just set and remove.
Add garlic butter.
Cook onions until lightly caramelized.
Add carrots and cook 3 minutes.
Add peas.
Add cold rice and break apart every grain.
Stir-fry over high heat until lightly toasted.
Return eggs.
Add soy sauce, oyster sauce, sesame oil, MSG, and white pepper.
Toss constantly over high heat.
Finish with extra garlic butter and chopped green onions.

CHEF’S TIPS
A rolling boil—not a gentle simmer—is the secret to creamy, white tonkotsu broth.
Pork feet provide the collagen that gives the broth its rich, silky body.
Blend the finished broth briefly before straining to emulsify the fat for a true ramen-shop texture.
Refrigerate the pork belly overnight before slicing to achieve clean, even slices.
Use day-old cold rice for fried rice to keep the grains separate.
Cook the fried rice over very high heat for the best wok hei (smoky flavor).
Finish the pork belly with a torch or hot skillet just before serving for a caramelized exterior.

Restaurant-Style Menu (Serves 4)

1) Masala Mutton Chops
Pressure Cooker
Ingredients
2 lb (900 g) mutton chops
2 tbsp ginger-garlic paste
1 tsp turmeric
1½ tsp Kashmiri chili powder
1 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
Salt
1 cup water
2 bay leaves
1 black cardamom
4 green cardamoms
5 cloves
1 cinnamon stick
1 tsp black peppercorns
Cook
Mix everything and pressure cook.
Goat: 20–25 min (6–8 whistles); Lamb: 12–15 min.
Natural pressure release.
Reserve the cooking stock.
Finish in the Wok
Ingredients
2 tbsp oil
1 tbsp ghee
1 tsp cumin seeds
3 onions, sliced
1 tbsp chopped garlic
1 tbsp ginger julienne
2–3 slit green chilies
½ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
1 tsp Kashmiri chili powder
½ tsp black pepper
½ cup yogurt (whisked)
½ cup reserved stock
1 tsp garam masala
1 tsp crushed kasuri methi
Fresh cilantro
Fresh mint
1 tsp ghee
Juice of ½ lemon
Method
Heat oil and ghee in a wok.
Add cumin seeds.
Brown onions until deep golden.
Add garlic, ginger, and chilies.
Add powdered spices; cook 30 seconds.
Add cooked chops and stir-fry 5–6 minutes.
Stir in yogurt.
Add reserved stock and reduce until the masala coats the chops.
Finish with garam masala, kasuri methi, cilantro, mint, ghee, and lemon.

2) Jeera Rice (Wok)
Ingredients
2 cups aged basmati rice (soaked 30 minutes)
3 cups hot water
2 tbsp ghee
1 tbsp oil
2 tsp cumin seeds
2 bay leaves
4 cloves
4 green cardamoms
1 black cardamom
1-inch cinnamon stick
Salt
Method
Heat ghee and oil.
Add whole spices and cumin.
Add drained rice; fry 2–3 minutes.
Add hot water and salt.
Bring to a boil.
Cover and cook on very low heat for 15 minutes.
Rest 10 minutes, then fluff.

3) Paneer Jalfrezi (No Tomato)
Marinate
400 g paneer
½ cup yogurt
1 tsp ginger-garlic paste
½ tsp turmeric
½ tsp Kashmiri chili powder
Salt
Marinate 20 minutes.
Ingredients
2 onions (petals)
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 slit green chilies
1 tbsp ginger julienne
1 tbsp chopped garlic
1 tsp cumin seeds
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric
1 tsp Kashmiri chili powder
½ tsp black pepper
½ tsp garam masala
Remaining yogurt (if any)
2 tbsp cream (optional)
1 tsp crushed kasuri methi
Cilantro
2 tbsp oil
1 tbsp butter
Method
Heat oil and butter.
Add cumin seeds.
Add garlic and ginger.
Stir-fry onions for 2 minutes.
Add bell peppers and green chilies; cook on high heat until crisp-tender.
Add powdered spices.
Add marinated paneer and toss gently.
Stir in remaining yogurt and cream (optional).
Finish with garam masala, kasuri methi, cilantro, and a small knob of butter.

Cooking Order
Marinate and pressure cook the mutton.
Finish the chops in the wok and keep warm.
Cook the jeera rice in the same wok.
Make the paneer jalfrezi last (10 minutes).
Serve immediately.
Menu: Restaurant-style masala mutton chops, fragrant jeera rice, and smoky no-tomato paneer jalfrezi—all with minimal equipment and maximum flavor.

Char Siu Pork Belly with Chorizo Mushroom Béchamel, Gouda Cheese Grits & Black Vinegar Glaze
Servings: 2–3
Ingredients
Char Siu Pork Belly
1–1.25 lb pork belly, cut into thick strips
2 tbsp Hoisin sauce
1 tbsp Soy sauce
1 tbsp Oyster sauce (optional but recommended)
1 tbsp honey
1 tbsp brown sugar
1 tsp Chinese five spice
3 cloves garlic, minced
1 tsp grated ginger
1 tsp sesame oil
½ tsp white pepper
Red food coloring (optional)
Chorizo Mushroom Béchamel
4 oz Chorizo, diced or crumbled
6–8 oz mushrooms (cremini or shiitake), finely chopped
2 tbsp butter (reduce if chorizo releases a lot of fat)
2 tbsp all-purpose flour
1½ cups whole milk, warm
¼ cup heavy cream (optional)
2 cloves garlic, minced
¼ tsp black pepper
Salt, to taste
Pinch of nutmeg (optional)
¼ cup grated parmesan (optional)
Gouda Cheese Grits
¾ cup stone-ground Grits
3 cups chicken stock or water
½–1 cup whole milk
2 tbsp butter
¾–1 cup shredded Gouda cheese
Salt, to taste
Black pepper, to taste
Optional: 2 tbsp cream cheese or heavy cream
Black Vinegar Glaze
2 tbsp Chinese black vinegar
1 tsp honey
1 tsp Soy sauce

Prep
Mix all char siu marinade ingredients into a paste.
Coat pork belly thoroughly.
Marinate for at least 4 hours, preferably overnight.

Cooking Instructions
1. Cook the Char Siu Pork Belly
Preheat oven to 375°F (190°C).
Place pork belly on a wire rack over a tray.
Roast for 35–45 minutes, flipping halfway and basting with leftover marinade.
During the last 5–8 minutes, brush with extra honey and broil until sticky and caramelized.
Rest for 5–10 minutes, then slice.
2. Make the Gouda Grits
Bring stock (or water) and a pinch of salt to a gentle boil.
Slowly whisk in the grits to avoid lumps.
Lower heat and cook, stirring often, until creamy and tender (20–30 minutes).
Add milk gradually if the grits become too thick.
Stir in butter.
Add shredded Gouda and mix until smooth.
Season with black pepper and adjust salt.
3. Make the Chorizo Mushroom Béchamel
Heat a skillet over medium heat. Cook the chorizo until fat renders and it gets slightly crispy. Remove and reserve, leaving 1–2 tbsp fat in the pan.
Add mushrooms and cook until browned and moisture evaporates (6–8 minutes).
Add garlic; cook 30 seconds.
Add butter if needed, then sprinkle in flour. Stir for 1–2 minutes.
Slowly whisk in warm milk (and cream if using) until smooth.
Simmer until thick and velvety (3–5 minutes).
Stir chorizo back in.
Season with pepper, nutmeg, and salt if needed.
Optional: stir in parmesan.
4. Make the Black Vinegar Glaze
Add black vinegar, honey, and soy sauce to a small saucepan over low-medium heat.
Simmer for 1–2 minutes until slightly reduced and glossy.
Taste — it should be tangy, lightly sweet, and savory.

Plating
Spoon creamy Gouda grits onto the plate.
Ladle chorizo mushroom béchamel over the grits.
Arrange sliced char siu pork belly on top.
Drizzle black vinegar glaze over the pork and around the plate.
Optional garnish: scallions, crispy shallots, or cracked pepper.
Notes
This dish balances sweet sticky char siu pork belly, smoky creamy chorizo mushroom sauce, rich cheesy grits, and a sharp black vinegar finish to keep everything balanced.

Ingredients (Serves 4)
Chicken Marinade
700 g boneless chicken thighs, cut into bite-sized pieces
1 tbsp ginger-garlic paste
1 tbsp light soy sauce
½ tsp white pepper
½ tsp salt
3 tbsp cornstarch
2 tbsp all-purpose flour
1 egg (optional, for a lighter coating)
For Frying
Oil for deep frying
Vegetables
1 medium onion, cubed
1 green bell pepper, cubed
5–6 garlic cloves, finely chopped
1-inch ginger, finely chopped
3–4 green chilies, slit
2 spring onions, chopped (white and green parts separated)
Gravy Sauce
2 tbsp light soy sauce
1 tsp dark soy sauce (for color)
2 tbsp green chili sauce
1 tbsp red chili sauce (optional, for extra heat)
2 tbsp tomato ketchup
1 tbsp vinegar
1 tsp sugar
1½ cups chicken stock or water
½ tsp white pepper
Salt to taste
Cornstarch Slurry
2 tbsp cornstarch
¼ cup cold water
Method
Marinate the chicken for 30 minutes.
Fry at 350°F (175°C) until golden and cooked through. Set aside.
Heat 2 tbsp oil in a wok over high heat.
Sauté garlic, ginger, green chilies, and the white parts of the spring onions for 30 seconds.
Add onion and bell pepper and stir-fry for about 1 minute—they should remain slightly crisp.
Add all the sauce ingredients and the chicken stock. Bring to a boil.
Stir in the cornstarch slurry gradually until the gravy becomes smooth and glossy. It should coat the back of a spoon without becoming overly thick.
Add the fried chicken and toss for 2–3 minutes so it absorbs the sauce.
Finish with the green parts of the spring onions.
Restaurant Tips
Use boneless chicken thighs instead of breast for juicier results.
Add ¼ tsp MSG (optional) for the classic Indo-Chinese restaurant flavor.
If you like extra heat, stir in 1 tsp finely chopped fresh green chilies or a pinch of crushed red pepper.
Serve immediately over or alongside hot veg soft noodles so the chicken stays crispy while the gravy coats the noodles.

Slow cooked mutton for 10 hours..

Ingredients (4 servings)
Mutton base
500 g mutton (bone-in preferred)
1 medium onion (sliced)
1½ tbsp ginger-garlic paste
¼ cup yogurt
1 tsp red chili powder
½ tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
Salt to taste
3–4 cups water or stock
1½ tbsp ghee
Whole spices
1 bay leaf
3 green cardamom
1 black cardamom (optional)
3 cloves
1 small cinnamon stick
½ tsp cumin seeds
½ tsp black peppercorns
Grains & lentils (soak 6–8 hrs)
½ cup broken wheat (dalia)
2 tbsp chana dal
2 tbsp masoor dal
2 tbsp moong dal
1 tbsp urad dal (optional)

Slow Cooker Method
1. Sear (important for flavor)
In a pan:
Heat ghee
Add whole spices
Sauté onions until golden
Add ginger-garlic paste
Add mutton and brown it for 5–7 minutes

2. Slow cook mutton
Transfer everything into slow cooker:
Add yogurt, spices, salt, and water/stock
Cook:
LOW: 7–8 hours
Mutton should become very soft and falling apart.

3. Cook grains separately
Cook soaked wheat + lentils in a pot with water until fully soft (30–40 min)
Mash/blend into smooth paste
(You can also slow cook this separately for 3–4 hours on HIGH with extra water.)

4. Combine
Shred mutton inside slow cooker
Add grain-lentil paste
Mix well
Cook again:
LOW for 1.5–2 hours
Stir every 20–30 minutes (important to avoid sticking)
This is where it becomes creamy and “restaurant-style”.

5. Finish
Add:
1 tsp garam masala
¼ tsp black pepper
1–2 tbsp ghee
Mix until glossy and thick.

Serve (must-have toppings)
Fried onions (key flavor)
Lemon juice
Ginger juliennes
Green chilies
Mint + coriander
Extra melted ghee

Slow cooker tips
Don’t rush the final 2-hour mixing stage—that’s where texture forms
If it gets too thick, add hot water/stock
If too loose, cook uncovered for 30–40 min on HIGH

Recipe: it’s mine.. will share it when I prefect it.. this is my 40th iteration of biryani.. trying to find consistency..

I personally don’t like chicken biryani as much as I like mutton (which I think I’ve perfected the consistency) will make it soon..

Ingredients (2–3 servings)
2 cups cold cooked jasmine rice (day-old works best)
6–8 medium shrimp, peeled & deveined
2 Chinese sausages (lap cheong), sliced thin
2 eggs
3 tbsp oil
4 garlic cloves, finely chopped
1 tsp ginger, minced
2 green onions, chopped
¼ cup diced onions or shallots
Optional: peas, carrots, cabbage, or corn
Sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
½ tsp white pepper
Tiny pinch sugar
Few drops sesame oil
Garnish
Mayo
Sriracha
Sesame seeds