Wednesday, 6 May 2015

Gourmet Chicken Handi | Gourmet Restaurant Style | Method 2

Shah Jahan King of the World (1592-1666), His Imperial Kitchens were known for their excesses, similar to those of his predecessors. Hundreds of dishes were prepared every day; decadent meat pilafs fragrant with jade-green pistachios, golden sultanas, saffron, cinnamon, nutmeg and cardamom were served to portray the glory of the Mughal Empire. Innovation and discovery of new dishes was encouraged, with chefs brought in from Persia, Central Asia, and the Ottoman Empire to create dishes encompassing all the different regions.

In 1783, Nawab Asaf-ud-Daulah re-introduced Dum cooking during the construction of Bara Imam Bara Mosque.

Boneless Chicken Handi | Shehryar Restaurant Style | Method 1

Chicken handi is a recipe that has its roots deeply engrossed in tradition. This Chicken handi is a tasty and healthy meal made with cream. This special chicken dish is cooked in the country style in a 'handi' or large earthen pot over wood and coal fire. The mouth of the Handi was covered with clay saucer and sealed with a paste of flour to prevent the steam from escaping.

At present, Dum cooking is in vogue.