Chicken biryani - i have never tried making a Biryani before as i had always presumed them difficult to make especially getting the rice cooked properly, but now we have learned a foolproof way of doing it, and it tastes just as good as it looks.
Mutton Korma - what we think korma to be, that insipid yellow, bland curry sauce that is sickly sweet and has 0% spice, is a million miles away from a classic Rajasthan korma. This was slow cooked in a pressure cooker and was a tomato based masala, heavy with caramelised onions and bay leaf. It was stunning.
Phanri dessert - i ate two of these they were so good! You make a rice powder paste and stir it into whole milk, infuse the milk with green cardamom, and saffron, then bring it all to the boil, stirring continuously so it doesnt catch. Once it comes to the boil you reduce the heat, wait a minute and then bring it almost to the boil again, then turn the heat off.By this time it should be coating the back of the spoon and starting to thicken. Pour it into serving dishes and chill so that it sets like a soft custard / brulee consistency. Just before serving you slice some soaked almonds and sprinkle a touch of green cardamom powder.
Location:Delhi
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