Dum Biryani Prepared From The Magic Of Slow Cooking

The well known cooking technique – Dum Pukht, that is cooking the dish with steam until it matures, is said to be an innovation of the Nawab of Awadh. Being on fire – sealed with dough though it takes hours and hours to prepare, but the aroma keeps everyone waiting to relish the flavors of the dish.

Here’s a recipe of one of the most famous dish – Dum Biryani, which has evolved from the lands of Mughals.

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Ingredients

  • Mutton – 1 kg
  • Ghee – 75 gms
  • Jeera – 1 ½ tsp
  • Dalchini – 4 pieces
  • Doda elaichi – 4 pieces
  • Onions – 3 medium (thinly sliced)
  • Rice – 500 gms
  • Tej Patta – 4 pieces
  • Salt to taste

Method

Soak the rice in water for an hour. Meanwhile, boil mutton with half the quantity of tej patta, dalchini, jeera and some salt. Strain and keep aside. Heat the ghee, add doda elaichi( cardamom) and the rest of jeera, dalchini (cinnamon) to it.

Add the sliced onions, stir till color changes. Add rice (after draining water), salt, strained stock and bring it to a boil. Cook on dum till the rice is fluffy and well done. Serve with some curd to relish its taste best 😉

Handi

So, head to Handi Restaurant to savor succulent and aromatic delicacies cooked in the traditional style 🙂

HANDI RESTAURANT

OPP.GPO, M.I. ROAD
Jaipur-302001, Rajasthan – India

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India

 

 

Recalling The Traditional Art Of Slow Cooking

Getting back to the olden days when the traditional method of slow cooking was practiced in the royal kitchens of the Nawabs of Awadh. The magic behind the deliciousness and mouthwatering delicacies of the Awadhi cuisine is the traditional art of slow cooking, known as Dum Pukht, where the dish is cooked until it matures completely.

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Handi, around heavy bottomed utensil was normally used and it was made a point to seal the utensil with a dough known as purdah or veil so as the moisture and flavors are retained in the dish. The reason behind the style of slow cooking is roasting and proper maturing of the prepared dish and sustains the flavors and aroma.

The two most relished dishes made by this fragile technique of slow cooking are Dal Makhani and Dum Biryani. These dishes are cooked for hours and hours to get the best results.

Handi

Handi

 

So, come down to Handi to taste these yummy dishes and resist the temptation to peek every time the lid is opened and smell the subtle flavors and aromas.

Open the doors of Handi Restaurant,

Opp. GPO, MI Road, Jaipur

 

Let House Parties Be Easy And Fuss Free With The Availability Of Bulk Packaging

With New Year eve approaching, are you planning to host a party at home for friends, family and near and dear ones? Thinking about the menu seems like a big headache. Isn’t it? But wait – we have an idea. 🙂

Handi 1

You don’t want to get into the hassles of cooking and looking into the kitchen again and again by keeping your menu simple but delicious with Rajasthani or Mughlai cuisine, the best and simple idea is to avail bulk packaging. And the good news is that the Best North Indian Restaurant – Handi now offers bulk packaging for parties and functions. So, what are you waiting for? 🙂

Handi

For ordering and enquiries, please contact –

9784517200, 9829067776

 

A Tale of Silky Smooth Shami Kebab

If you want to give your palate a break then try delicious, tempting and succulent Shami kebab at Handi Restaurant, Jaipur. Satisfaction is guaranteed!

shami kebab

There is quite a funny story behind the origin of the Shami Kebab, a minced meat kebab that literally melts in your mouth. It’s said that a chef invented this silky smooth kebab during the Mughal era – for a toothless Nawab of Lucknow. The Nawab was so fat from overindulgence that he couldn’t get on a horse, and his teeth were all gone, presumably for the same reason. So a kebab was made so fine that it required no teeth to eat it. Interesting right?

Well, we have no idea whether this story is true, but we do know that these delightful little appetizers are incredibly soft and smooth to please your taste-buds. It is made of minced mutton, chana dal and spices. The meat is ground and mixed with chickpeas, lentils or other fillers. A variety of spices are added. Among the many spices, cumin is a favorite as well as cardamom, usually ground from the larger whole seed. Other spices, like peppercorns, ginger, or even cinnamon are also included.

Shami Kebabs are a terrific evening snack, really drool worthy! We serve it with coriander chutney and raw onions, sprinkle with lemon juice. Visit us and give your evening a delightful twist.

For bookings & reservations:
HANDI RESTAURANT

OPP.GPO, M.I. ROAD
Jaipur-302001, Rajasthan – India
Tel:+91-141-2372275,2364839
Fax:+91-141-23608889.
Mob:+91-0-98290-63600

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India
Tel:+91-141-4016200
Mob:+91-0-98290-63600