Celebrate India's Republic Day with these fusion dishes


Celebrate Indias Republic Day with these fusion dishes

Why not get the best of both India and the Middle East?

By Akshay Nayyar, 
 Corporate Consulting Chef, Mitra, Al Seef

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Published: Thu 24 Jan 2019, 11:00 PM

Last updated: Fri 1 Feb 2019, 9:59 AM

Royal Persian Biriyani
Prep time: 45 mins
Cook time: 15 mins
Serves: 2
250 gm ghee
2 kg basmati rice
Water, as needed
2 cinnamon sticks
2-3 cloves
3 bay leaves
100 gm onion, sliced
2 tbsp ginger garlic paste
1 tbsp green chilli, sliced
2 tbsp ginger, julienne
1 tsp yellow chilli powder
1 tsp turmeric powder
1 tsp red chilli powder
4 cup yoghurt
180 gm lamb, boneless, cubed
2 tbsp butter
3 tbsp cream
1 tbsp coriander powder
1 tsp mace & cardamom powder
1 tbsp mint, chopped
1 tsp rose water
1 tsp kewra water
1 tbsp saffron water
2 tbsp coriander, chopped
Heat ghee in a pot and sauté rice until golden brown; then, add water to rice in the same ratio.
Heat ghee in a pan and cook whole spices and sliced onion until golden brown.
Add ginger garlic paste and cook until the oil begins to separate, followed by the powders.
Add yoghurt and cook for 5 mins, then add lamb cubes and cover with a lid until well done.
Add butter, cream, coriander, mace, cardamom powder and mint to the lamb.
Add rice and sprinkle rose, kewra and saffron water over the biryani.
Layer this rice mixture in a ceramic or earthen pot, cover with a tight fitting or air tight lid. This method is called dum.
Rest it for 10-15 mins and serve hot, garnished with coriander, with raita on the side.
NOTE: Made using a mix of Middle Eastern and Indian herbs and spices, this biryani is a great way to capture your love for the two regions.
Mundu Chicken Fatayer
Prep time: 25 mins
Cook time: 14 mins
Serves: 2

10 ml oil
3 gm mustard seeds
80 gm onion, sliced
15 gm curry leaves
160 gm chicken thigh, boneless
2 gm turmeric powder
1 gm yellow chilli powder
2 gm salt
2 gm coriander powder
2 gm cumin powder
2 gm garam masala
15 gm refined flour
15 gm corn flour
Water, as needed
2 phyllo/ spring roll sheets
Heat oil in a pan and pop mustard seeds. Toss in sliced onions and curry leaves, and sauté well.
Cut the chicken into small diced pieces, add in the pan and toss for a minute. Add the remaining spices and sauté well. Finish with garam masala.
Make a slurry in a gum paste consistency using flours and water.
Take the phyllo or spring roll sheets and join length wise by pasting them with the slurry.
Arrange some of the prepared chicken mixture on the sheet and wrap it well in triangular shape; seal it with the slurry. Repeat for remaining mixture and sheets.
Bake it in the oven at 180°C till golden brown in colour.
Alternatively, you can fry in oil or use an air fryer.
Serve with a dip of your choice (preferably with a yoghurt base).
TIP: Try this with a fresh salad like tabbouleh or fattoush.
NOTE: A famous Arabic dish, fatayer is a well-loved option on Middle Eastern menus. Give it an Indian touch by preparing the filling in an Indian style with lots of spices.

Anari By Anarkali
Prep time: 30 mins
Cook time: 15 mins
Serves: 2


1 kg anari cheese
150 gm Greek yoghurt
20 gm mint, chopped
80 ml pomegranate juice
5 gm asafoetida (hing)
15 gm deggi mirch
30 gm salt
300 gm refined flour
100 gm corn flour
80 gm anar dana (dry pomegranate seeds)
300 gm blanched noodles
Oil, as required
For raw mango dip:
250 gm raw mango
10 gm green chilli
25 ml honey
5 gm salt
5 gm cumin
10 ml lemon juice
15 gm coriander leaves
Cut anari cheese lengthwise into fingers of 12x3cm, and insert bamboo satay sticks through them.
Prepare a marinade using yoghurt, mint, pomegranate juice, asafoetida, deggi mirch and salt. Marinate the anari cheese with this mix and set aside for 20-25 mins.
Make a batter with flour and corn flour.
Lightly coat cheese fingers in this batter and carefully roll with noodles.
Heat oil in a pan and fry these noodle cheese fingers till crispy.
Muddle all the ingredients for the dip in a mortar with a pestle and serve with the above kebab.
NOTE: This tandoor paneer dish takes inspiration from the famous Middle Eastern meal of shish tawook, and is made using Indian spices and marination ingredients.
Istree Mutton Arayes
Prep time: 25 mins
Cook time: 15 mins
Serves: 2

1 kg lamb mince
250 gm onion
250 gm tomato
25 gm green chilli
25 gm curry leaves
125 gm coriander
125 gm parsley
25 gm zaatar powder
25 gm paprika powder
15 gm ginger
75 ml tomato juice
50 gm deggi mirch
15 gm garam masala
15 gm salt
10 gm black pepper
2 paratha bread
150 gm labneh
125 gm desi ghee
Place mince in a mixing bowl and add chopped onion, tomato, green chilli, curry leaves, coriander, and parsley.
Toss by hand, then add zaatar, paprika, ginger, tomato juice, deggi mirch and garam masala. Season to taste.
Cut paratha into two pieces to make a pocket and spread some labneh paste inside.
Spread the mutton mixture on paratha and cover with another piece of paratha to make a sandwich. Preheat a grill and grill with a little ghee. Once the lamb mixture is cooked, remove, cut into halves and serve.
TIP: This appetiser tastes best with mint chutney or chickpea curry.
NOTE: These popular meat-stuffed pitas are given an Indian twist by using Indian bread and ingredients.

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