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Ingredients

• 6 onions, finely sliced
• vegetable oil, for deep frying
• 1 tbsp yogurt
• 1/2 tsp turmeric

• 1 tbsp ginger- garlic paste
• 200 g natural set yogurt, beaten
• pinches turmeric
• 1 tsp salt
• bunches coriander leaves, finely chopped
• 5 tbsp vegetable oil
• 3 whole dried red chillies
• 5 cm piece cassia bark or cinnamon sticks
• 4 cloves
• 6 green cardamom pods
• 1 tsp cumin seeds
• 10 black peppercorns
• 500 g basmati rice, washed and drained
• 1.5 litres water
• bunches mint leaves, finely chopped
• pinches garam masala
• 2 tsp garam masala
• 3 tbsp butter
• 1 tbsp mixed nuts, (almonds and cashews) deep-fried until golden
• 1 tbsp raisins
• handfuls crisp fried onions
• pinches saffron, dissolved in 100ml warm milk
• pinches ground green cardamom

• 200 g natural set yogurt
• 50 g dried apricots, roughly chopped
• 50 g walnuts
• 1 tsp cumin seeds, toasted
• 1 tbsp coriander, roughly chopped
• 1 tbsp mint, roughly chopped
• pinches salt

Description

A Classic Indian Banquet Dish Made The Traditional Way By Atul Kochaar

UK TV