In March 2020 Chef Asif Iqbal took on the Chennai challenge and moved to Holiday Inn Chennai from Radisson Blu Ludhiana. Chef Asif brought with him a food legacy that goes beyond the 14 formal years he’s been working in hotel kitchens.
“Respect for food and for healthy produce was one of the pillars of my family and my inspiration to pick this profession was my Ammi,” he says. His father, being an organic farmer in Jharkhand imparted precious, detailed ingredient knowledge.
That his specialities included Awadhi, Rajasthani and Punjabi cuisine was evident when Holiday Inn Chennai conducted their first Dastarkhwan-e-Awadh, bringing a food festival home in April.
This ‘food festival on wheels’ came home, and I was impressed with the Chef’s prowess at Awadhi food.
The story
Tradition reigns supreme in today’s kitchen. Yet to innovate within that tradition takes deep knowledge, confidence and practiced technique.
Chef Asif has many dishes and experiments in his arsenal. There is one particular dish he has worked on that is loved by his guests. It is white, fragrant, ‘mouth-melting’ and complicated.
Here, then, in all its glory is Chef Asif Iqbal’s rich white, original recipe.
Malai Dum Biryani with Murgh Badami Kofta & Munakke ka Raita
Ingredients (for Biryani)
- Basmati Rice - 120 Gms
- Fresh Cream - 60 Ml
- Almond - 50 Gms
- Curd - 20 Gms
- Green Cardamom - 02 Nos
- Mace - 03 Nos
- Bayleaf - 01 Nos
- Green Chili - 01 Nos
- Saffron - 10 Thrd
- Ghee - 50 Gms
- Black Cumin - 05 Gms
- Black Peppercorn - 05 Nos
- Cloves - 05 Nos
- Onion - 01 No
- Nutmeg - 1/10 No
- Kewda Water - 10 Ml
- Rose Water - 10 Ml
- Full Cream milk - 50 Ml
- Ginger Garlic Paste - 40 Gms
For Chicken Kofta:
- Chicken leg boneless - 150 Gms
- Fresh Cream - 10 Ml
- Almond Paste - 20 Gms
- Ginger Chopped - 20 Gms
- Green Chilli Chopped - 20 Gms
- Salt - To Taste
For Raita:
- Curd - 100 Gms
- Munakkai - 20 Gms
- Black Salt - To Taste
- Sugar - 5 Gms
- Pomegranate seeds - For Garnish
Biryani Masala:
- Green Cardamom - 06 Nos
- Mace - 03 Nos
- Nutmeg - 1/10 No
- Bay leaf - 02 No
Instructions:
Biryani Masala:
ü Broil all the spices together and make a powder out of it.
For Kofta:
ü In a bowl take Chicken and marinate with ginger garlic paste, salt and lemon juice.
ü Add fresh cream almond paste, curd, Saffron.
ü Combine well making sure all the spices are well combined and grind in to a fine paste.
ü Prepare small sized ball keep aside for five minutes.
ü Blanch the chicken Kofta balls for two minutes, Keep aside.
For Biryani:
ü In a pan heat ghee add whole garam masala and saute.
ü Add sliced onion, green chilli paste, ginger garlic paste and saute until onions turn light brown.
ü Add fresh cream, almond paste, milk and stir it till the consistency becomes thick.
ü Drop Kofta balls and mix gently till it gets about 70% cooked.
ü Add 180 ml water and soaked rice cook for five minutes, then add rose water, kewda water, biryani powder and saffron. Then dum for 10 minutes.
ü Finally garnish with brown onion and saffron.
For Raita:
ü In a bowl take thick curd and beat it well.
ü Add soaked and roughly chopped munakka, black salt and Sugar.
ü Mix well and garnish with pomegranate seeds.
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