I have always been intrigued by the art of cooking and take great pride in admitting that from a mere admirer of my mother and later my mother in law, both of whom are excellent cooks, I myself have come a long way when it comes to dishing out some yummy yummmm yummmmm recipes.
I had always dabbled in whipping up easy snacky foods like pastas and sandwiches and noodles and fried rice but when I was about to get married, I knew I will have to upgrade to the awesome “ghar ka khaana” which both me and husband are used to courtesy our mothers
And you know, it’s always easy to say that, “yes I know how to make daal chawal”, because I have “seen” how my mother makes it but the reality is far from different. You don’t know how to cook till you have actually cooked a particular dish. Period. Till you have washed the daal, soaked the rice, mastered how to close a cooker and watched over your rice and put tadka in your daal yourself, you don’t know how to cook
So in hindsight, I always believe you should listen to your mom when she’s begging you to learn a few basic Indian dishes oh, and add to it the horror of not learning the amazing recipes which you are used to having by the hands of your mother and one day, when she’s not there anymore, how on earth will you feed your own children the divine preparations which your mother made so lovingly for you?
You gotta learn the tricks of the trade so that you and your babies are not deprived of the yumminess that has been passed on from generations in the form of khandaani kitchen secrets and recipes. That is what I believe wholeheartedly ️
Also, I love cooking and I always wanted to treat my hubby to home cooked, hot and fresh meals which are super amazing to make, super delish to eat and super awesome to click and save in memory
So after marriage, when my husband made our first meal in our new home and taught me how to make the simplest of dishes the daal chawal combo, I could not help but feel extremely lucky to have a man who cooks so well but also slightly embarrassed at the fact that a food lover like me couldn’t cook “you just can’t survive on Maggi and sandwiches for the rest of your life” – my mothers plea ringing true in my ears… Adding to this the reality of cutting and chopping the veggies my self since in Toronto unlike India, having manual help in the house is very expensive …
Oh onions if you weren’t so important I would not lay my hands on you
And thereafter, began my cooking journey.
It’s been almost a year and a half since I am cooking and I have been told I cook quite well.
I have tried to make one new recipe almost everyday… One new veggie or one new daal… Or something more challenging like the Biryani in this post🏻
I don’t want to praise my self but it feels awesome to be appreciated because I always wanted to cook like my mother one day. And although I know I can’t come close to her level of yumminess but I feel I am a close second nevertheless A lot of my friends here in Toronto have also asked me to take up cooking as a professional person and run my own business and I can’t be more humbled
They also ask me to blog about my food and I have been sharing my food pictures since quite sometime now.
However, with this Biryani recipe here, I challenged myself and overcame my skepticism about the effort, time and precision it takes to cook this masterpiece
I’m extremely fond of cooking and when it comes to nailing difficult recipes I am a perfectionist I just don’t want to go wrong…
Recently, I came across this super easy and fun recipe by Chef Sanjyot Keer from Yourfoodlab of the Paneer Tikka Biryani (I will be sharing the link below)
As I mentioned earlier, I’m living in downtown Toronto so getting my hands on a Haandi and coal for the smoky tandoori flavour was tough yet I had found the perfect recipe and I wanted to finally make this exquisite dish and let me tell you it turned out awesomeI don’t mean to brag but my hubby was polishing it off even before I put the Biryani to Dum I am so, so glad I tried out this recipe and graduated to the next level of cooking Coincidentally, it was also the occasion of Eid!
My experience and a few tips to sum it up in a few words is this :
1. Make a recipe like Biryani when you have a whole day to yourself especially if you are cutting and chopping and washing the dishes yourself. Biryani requires patience and love️
2. The art of cooking a Biryani is in the layering, please layer it step by step.
3. The rice has to be perfectly par boiled. Cooking rice a few times will give you the necessary experience. For first timers, it can be tough so par boil your rice after doing everything else and constantly watch over it.
4. If you don’t have a Haandi, you can give Dum in a big pot by placing it over a roti tawa for 20 minutes.
5. It is ok if you can’t manage to get coal for a smoky tandoori flavor. If the paneer tikka is marinated and grilled well it will be a close second to the authentic flavor ️
Here are a few pictures:
Layering the Biryani:
Final Outcome :
The recipe link is :
I would love to answer any other queries related to this recipe. First timers may want to know how to give Dum in fact, what is meant by giving Biryani Dum? Feel free to ask!
And please share your versions of the recipe and any tips and suggestions too!
Hoping to strike a chord! And as worded by Your Food Lab, “stay food blessed”