Badam Kheer - Punjabi Desserts

Badam Kheer Ingredients:

Punjabi Desserts

1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk 

How to make Badam Kheer:

• Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
• Remove the skin of the almonds and grind to a fine paste.
• Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
• Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
• Allow to cool and serve chilled.

Aloo Paratha (Punjabi Breakfast) - Punjabi Famous Food

Aloo Paratha Ingredients

Aloo Paratha Punjabi Traditional Food

For The Dough2 1/4 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee

For The Stuffing4 boiled potatoes
1 chopped onion
1 tbsp chopped coriander (dhania)
4 green chillies , chopped
2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
salt to taste
1 tsp ghee

Other Ingredients1 tbsp ghee for cooking

 

Aloo Paratha Making Method
For the dough

Aloo Paratha Punjabi Parathas & Chapati

1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing

1. Mash the potatoes coarsely or cut into very small pieces. Keep aside.
2. Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
3. Add the green chillies and fry again for 1 minute.
4. Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
5. Cook the mixture. Keep aside.

How to proceed

1. Knead the dough and divide into 10 portions.
2. Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
3. Place one portion of the prepared filling in the center of the dough circle.
4. Bring together all the sides in the center and seal tightly.
5. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
7. Repeat with the remaining dough and filling to make more parathas.
8. Serve hot with yummy Curd (Dahi).

Punjabi Lassi - Punjabi Famous Drink

Punjabi Lassi Malai Mar ke

Malai Lassi is a very popular summer drink of North India. Learn how to make/prepare Malai Lassi by following this easy recipe.

Punjabi Lassi  Preparation Time 10 Minutes Difficulty Easy Rating 9.2 / 10 ( 5 votes) Recipe Type Veg. Serves Serves 2 Punjabi Lassi  Ingredients: • 1 tsp thick Cream (Malai) • 200 ml Yogurt • 3½ tbsp Sugar • A pinch of Salt • 50 ml Water How to make Punjabi Lassi: • Put all ingredients in blender and blend till smooth and the sugar dissolves. • Add a layer of thick cream (Malai) as garnish. • Serve chilled.

Chole Tikki Chhat - Aloo Tikki Chaat

Aloo Tikki Chaat

Chole Tikki Chaat - Aloo Tikki Chaat
Chole tikki is one of the most common mouth-watering street foods. It is a kind of Chaat [Spicy and tangy snack] which is flavorful and filling at the same time.
 
Aloo tikki Ingredients: [Approx 8 tikkies]
Potatoes –3 medium [boiled and peeled]
Bread – 2 slice [cut the brown sides and use the white part only]
Green chilies –2 finely chopped
Cilantro – 2 tbsp finely chopped
Roasted Cumin powder – 1 tsp
Black pepper –1/2 tsp
Salt as per taste
Oil for shallow frying

Chole Ingredients:
Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
Tea bags- 2
Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Chana Masala -1.5 tbsp

Wet Ingredients for gravy:

Onion -3/4 (pureed or finely chopped)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
Olive oil – 2 tbspn
Salt as per taste

How to make Aloo Tikki:

Aloo Tikki

• In a bowl, take boiled and peeled potatoes. Add bread, green chilies, cilantro, cumin powder, black pepper and salt. Mix very well and form a smooth dough if it. 
• Make 8 equal portions of the dough. Take each portion in your palm make a tennis ball sized ball. Now flatten it to make tikki. Tikkies can be round or oval shaped. Smooth out the edges of the tikkies and keep aside. [Apply little oil on your palms to avoid tikkies sticking on your hand].
• Heat griddle or pan, add 1 tbsp oil and fry the tikkies golden brown on both the sides. Keep the heat medium high. Drain them on kitchen towel and keep aside.

How to make Chole:

Punjabi Chole for Aloo Tikki Chaat

• Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.
• Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
• For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
• Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
• Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.
• Finally, add chana masala and let it simmer for 2 more minutes.
• Chole is ready to serve.

Garnish  and serving suggestions:
Place 2-3 Aloo tikkies on a serving plate. Pour 1-2 ladles full of Chole. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.

Yummy Tikki-Chole is ready to eat.

Makke Di Roti - Punjabi Traditional Chapati

 Makki di roti [Corn flat bread] Ingredients:
 

Punjabi Traditional Chapati

Makki ka atta [Cornmeal] – 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry
Method:

• Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
• Divide the dough into 6 equal-sized balls.
• Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
• Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
• Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.

Makki di roti / Sarson da saag (Corn flat bread with Mustard leaves gravy) - Punjabi Traditional Food

 Punjabi Famous Food

Winter is right around the corner. With the cold climate, comes the warm menu. Makki di roti and Sarson da saag is one of the most famous north Indian [Punjabi] meal. Here I’m sharing the recipe for Sarson ka saag and Makki ki roti.




Sarson ka saag Ingredients:
Sarson ka saag [Mustard leaves] – 4 cups (fresh or frozen)
Palak [Spinach] – 2 cups (fresh or frozen)
Turnip – 1 chopped
Onion -1 cup finely chopped
Tomato-1 cup finely chopped
Fresh Garlic -1/2 tbsp minced
Fresh Ginger -1/2 tbsp minced
Green chilies- 1 tsp finely chopped
Cilantro -1/4 cup finely chopped
Cornmeal – 2 tbsp
Butter or Pure Ghee – 2 tbsp
Dry Spices:
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Salt as per taste
Method:

• Wash spinach and mustard leaves thoroughly in cold water. Boil the washed spinach, mustard leaves and chopped turnip using very little water or pressures cook it. Gently blend the above vegetables with hand blender and keep aside.
• In a pan, heat 2 tbsp butter or pure ghee. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add chopped tomatoes to the pan and let it sit for further 5 minutes.
• Finally add pureed mustard-spinach-turnip to the above masala and mix well. Now add 1 cup water and cornmeal for thicker consistency and mix well. Boil it for 5 minutes.
• Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
• Mix it all together and sauté it for 8-10 minutes. Garnish with butter or ghee.
• Serve hot with fresh makki di roti.

Makki di roti [Corn flat bread] Ingredients: Makki ka atta [Cornmeal] – 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry
Method:

• Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
• Divide the dough into 6 equal-sized balls.
• Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
• Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
• Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.

Kada Prashad (Wheat Pudding)

Kada Prashad is mainly served in all Gurdwaras.
 
Ingredients:
Approx. 4 servings

• Wheat flour (aata) – 1 cup
• Sugar – 1 cup
• Desi ghee (clarified butter) – 1 cup
• Water – 1 cup
• Almonds – 1/4 cup sliced
• Almonds – 1 tbsp sliced for garnish

Method:

1. In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
2. Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
3. Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
4. Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
5. Add sliced almonds to the halwa and kada prashad is ready.

Garnish it with 1 tbsp sliced almonds and serve warm.

Pinni (Traditional Punjabi Food) - Punjabi Sweet

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Pinni Ingredients: Approx. 24 Pinnis

Traditional Punjabi Sweet

• Whole wheat flour – 3 cups
• Powdered Sugar -2 cups
• Khoya (Mawa) – 1 cup grated [optional]
• Almonds – 1/2 cup coarsely chopped
• Cashews – 1/2 cup coarsely chopped
• Clarified butter(Ghee) – 2 cups
• Cardamom powder – 1 tsp
• Milk – 3 tsp

How to Make Pinni:
1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.

Enjoy pinnis all winter long after your meal or as an afternoon snack.

Rajma Masala - Typical Punjabi Food

Rajma Chawal is every a one of the most favorite comfort foods at home. This one meal dish served steaming hot with rice is so delicious!!!Enjoy its authentic recipe.

Typical Punjabi Food

Ingredients:
 
For Rajma Masala: Approx. 4 servings

• Red kidney beans (Rajma) – 1 cup
• Onion – 1, coarsely chopped
• Garlic – 2 tsp, chopped
• Ginger – 2 tsp, chopped
• Green chilies – 2 cut lengthwise
• Tomato – 1 large chopped
• Cooking oil – 1 tbsp
• Butter – 1 tbsp
• Sugar – 1 tsp
• Fresh cilantro – 2 tbsp finely chopped
• Water – 4 cups

Dry Spices:

• Cumin seeds – 1 tsp
• Red chili powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Salt as per taste

Method:

The Real Taste of Punjab

1. Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.
2. In the food processor, puree chopped onions, garlic and ginger. Keep aside.
3. In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.
4. Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.
5. Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.
6. Cook on low heat for another 4-5 minutes.
7. Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.

Garnish and serving suggestions:
Garnish Rajma with freshly chopped cilantro and serve hot with basmati rice.

Punjabi Meat at Home - Non Vegetarian Punjabi Traditional Food

Punjabi Meat at Home Ingredients:

Punjabi Meat Non Vegetarian Food

Garam masala powder1 tsp.
1/2 tblsp garlic chopped
1 cup yogurt
1 tsp cumin powder
1 kg lean shoulder of lamb
1 tsp coriander powder
4 cloves
6 tblsp oil
8 green chillies chopped
1 1/2 tblsp ginger chopped

Salt to taste
1 tblsp coriander leaves chopped
1/3 cup tomatoes chopped
4 bay leaves
4 green cardamoms
1 tsp red chilli powder
3/4 cup onions chopped
1 tsp turmeric powder

Punjabi Meat at Home Making Method :

• Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
• Stir to mix well and leave aside for 5 minutes.
• Heat up the oil in a deep wok (kadai).
• Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
• Mix in the onions and stir fry until golden brown.
• Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
• Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
• Pour out little water if necessary.
• Sprinkle garam masala and stir fry for about 2 minutes.
• Mix in salt to taste.
• Decorate with coriander leaves, ginger juliennes and cut green chillies.

Punjabi Chicken Makhani - Non Vegetarian Traditional Food

  Punjabi Chicken Makhani

Punjabi Chicken Makhani Ingredients:

800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

Punjabi Chicken Makhani Method:

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
• Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
• Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees Celsius) for 10-12 minutes or until almost done.
• Baste it with grease and stir fry for another 2 minutes.
• Take off and keep aside.
• Heat up grease in a pan.
• Mix in whole garam masala.
• Let it crackle.
• Then mix in ginger-garlic paste and cut green chillies.
• Stir fry for 2 minutes.
• Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
• Mix in sugar or honey and powdered kasoori methi.
• Mix in cooked tandoori chicken pieces.
• Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
• Serve hot with naan or parantha.

CHICKEN KOFTA IN WALNUT GRAVY - Punjabi Non Vegetarian Dishes

Chicken Kofta Punjabi Food

Chicken Kofta in Walnut Gravy Ingredients:

A pinch garam masala powder
1/2 walnuts
4 cup chicken stock
2 green cardamoms
2 tbsp fresh cream
400 gms chicken (minced)
1 tbsp garlic paste
1/2 tsp cumin powder
Salt to taste
1 tbsp oil
2 tbsp tomato paste
4 green chillies
1 tsp red chilli powder
1 tbsp ginger paste
2 medium onions

Chicken Kofta in Walnut Gravy Method:

• Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
• Mix thoroughly.
• Using a tablespoon, divide into equal portions.
• Roll each portion into a ball.
• Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
• Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
• Keep aside.
• Wash and cut green chillies.
• Boil walnuts and then grind in to a fine paste.
• Take off and boil onions, remove and grind to a paste.
• Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
• Mix in tomato paste then bring to a boil.
• Mix in walnut paste and stir to mix well.
• Lower the heat, mix in fresh cream, stirring continuously.
• Mix in koftas and bring to a boil, adjust salt.
• Serve hot.

Malai Kofta - Punjabi Vegetarian Traditional Food

Malai Kofta

Malai Kofta Ingredients

For the koftas

350 gms Panner

3 tbsp plain flour (maida)

1 tsp leveled, baking powder

4 green chillies, chopped

1 tbsp chopped coriander (dhania)

Ghee for deep - frying

Salt to taste

 
For the gravy

4 large sized tomatoes

100 gms fresh cream

4 tbsp ghee

1 tsp chilli powder

Salt to taste

To be ground into a paste

1 large onion

2 tbsp grated fresh coconut

7 cloves garlic (lehsun)

2 green chillies

2 red chillies

2 tsp coriander (dhania) seeds

1 tsp cumin seeds (jeera)

2 tsp chirongi nuts (charoli)

2 tsp poppy seeds (khus - khus)

25 mm. (1/2") piece ginger (adrak)

2 tsp chopped fresh coriander (dhania)

Method

1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
3. Shape into small ball and deep fry in ghee. Keep aside these koftas.

For the gravy

1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.
2. Heat the ghee in a vessel and fry the paste very well.
3. Add the chilli powder and fry again for 1 minute.
4. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.
5. Just before serving, add the koftas. Serve hot with parathas, puris or rice.

Tips

1. You can add 1 teacup of boiled green peas to the gravy if you like.

Taar Korma - Punjabi Food Dishes

Special Taar Korma with Punjabi Tadka

A Royal Indian Punjabi Non-Vegetarian food

Taar Korma Recipe:
500g mutton or goat, cubedFried onion-ginger-garlic paste:
1 tablespoon ghee
1 large onion, roughly cubed
3 garlic flakes, chopped roughly
1 inch piece of ginger, chopped roughlyFor the nut paste:
2 tablespoons flaked almonds
1 tablespoon chopped unsalted cashew nuts
1 tablespoon unsalted sunflower seeds
1/2 cup milkFor the rest of the dish:
1 - 2 tablespoons ghee
5 green cardamom pods
5 whole cloves
1 - 2 sticks of cinnamon, about 2 inches worth.
1 - 2 bay leaves
1 star anise
¼ cup tomato puree (around 75 ml, approx)
1½ cup hot stock (I used vegetable, as that's what I had on hand) (375 ml)
¼ cup yoghurt (around 75 ml approx)
½ tsp hot chilli powder
½ teaspoon ground black pepper
1 - 2 tsp salt (to taste)To finish the dish:
½ teaspoon saffron threads
1 tablespoon warm milk
¼ teaspoon crushed cardamom
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon fresh grated nutmegAdditional items:
An extra 1 cup of hot stock (250 ml), to be used as necessary.
Fresh chopped coriander, to garnishTaar Korma Method:
To make the fried onion paste, heat 1 tablespoon of ghee in a wide pan. Add the chopped onions. Fry on a medium heat for about 10 - 12 minutes, until the onion is golden and fragrant. Add the chopped ginger and garlic, and fry for another minute. Blend to a fine paste and keep aside.

To make the nut paste, soak the almonds, cashew nuts and sunflower seeds in the milk for about 15 minutes. Grind to a fine paste, adding a little more milk, if neccessary. Keep aside.

Heat 1 tablespoon of ghee in a heavy pot. Add the cardamom pods, cloves, cinnamon, bay leaves and star anise. Stir together for about 30 - 45 seconds, until the spices are fragrant. Add the goat/ mutton pieces and fry them for about 1 - 2 minutes, until they start to brown.

Add the fried onion-ginger-garlic paste, tomato puree and hot stock to the browned goat/ mutton. Stir together and heat until just beginning to simmer.

Take the yoghurt in a bowl. Add a couple tablespoons of the simmering gravy into it, and whisk well. This will stop the yoghurt from splitting when you add it to the gravy. Gently add the tempered yoghurt into the simmering meat and gravy, and stir until it is all incorporated into the sauce.

Add the ground black pepper and chilli powder to the sauce. Stir well. Then add salt to taste. Stir again.

Bring it to a gentle boil, then turn the heat low, and cover the pot. Let the meat slow cook, until it is fork tender. This could take anywhere between 1 - 2 hours. Test by taking a small piece out and sticking a fork in it. If it falls apart, the meat is cooked.

Preheat oven to 350 F.

Very gently, lift the pieces of meat into an oven safe pot or casserole.

Take out the bay leaf and the cinnamon stick(s). You can also strain out the gravy, if you wish, but you'll strain out all the nicest bits if you do.

Return the gravy/ sauce to the heat, and whisk in the nut paste. Cook for 2 - 3 minutes. If the sauce becomes too thick, add the additional hot stock, 1/4 cup at a time, until the consistency is to your liking. It should be rich and creamy, but not overly thick.

Whisk in the saffron + the milk it was soaked in, into the sauce. Stir in the crushed cardamom, ground cloves, ground cinnamon and grated nutmeg.

Taste and adjust the salt, if necessary.

Pour this sauce/ gravy over the meat pieces. Cover the casserole or pot tightly with foil and place a lid on top. Place in the oven, and cook for an additional 20 - 25 minutes.

Take out of the oven, and let it rest for a few minutes. Stir, then garnish with fresh coriander, just before serving.

Serve with naan or saffron rice for a truly regal experience.