Make a homogeneous mixture of beaten yogurt

Make a homogeneous mixture of beaten yogurt, cooking cream and crushed corn paste. Cover with aluminium foil, so the gravy gets a smoked clove flavour.Reheat the same before serving and garnish with crushed pistachio.Pour cream and beaten yogurt, evenly spread the cooked rice over it and cover it with a lid."Unite the above mixture and the marinated chicken in the pan and cook it until the chicken is tender."At Sheesh Mahal, guests can’t resist Laal Maas, a rich and utterly spicy mutton curry and Bajre ki roti, a comforting combination of millet flour flatbreads with jaggery and ghee.MURGH KA SOWETAMethod:Marinate the boneless chicken with a blend of ginger garlic paste and lemon juice.DAAL PANCHMEL  Ingredients: Urad dal whole: 300 gms  Moong dal washed: 100 gms  Channa dal: 200 gms  Toor dal: 100 gms  Masoor dal: 200 gms  Refined oil for temperingGaram masalapowder: 5 gms  Cumin whole:  5 gms  Crushed coriander: 5 gms  Red chilli whole:  5 gms  Onion chopped: 100 gms  Tomatoes chopped: 100 gms  Ginger chopped: 25 gms  Green chilli chopped: 10 gms  Hing powder: a few pinchesTurmeric: 5 gms  Deggi Mirch: 5 gms  Coriander leaves chopped:50 gms  Ghee:  20 mlMethod:Oil the five lentils until soft.Heat clarified butter in a heavy-bottomed pan and add whole cardamom, mace and bayleaf.Add chopped onion, fry to golden brown colour.Sauté the chopped onions until they turn golden brown, add turmeric, cumin and coriander powder.Make a tight dough with 300 ml of water.Heat clarified butter in a heavy-bottomed pan and add whole cardamom, mace and bayleaf.Unite the above mixture and the marinated chicken in the pan and cook it until the chicken is tender. Simmer it for 10 minutes and finish it with a drizzle of clarified butter https://www.ferrotitanium.net/product/high-titanium-iron/ and dollop of fresh double cream..Make homogeneous mixture of beaten yogurt, cooking cream and cashewnut paste and add that to the chicken.Add boiled dal and let it simmer for few minutes. The kings back then favoured a no-expense spared approach to cooking, and were always closely involved with the cuisine served under their roof.l Rupali DeanOpulent, aromatically spiced and sumptuously prepared, Rajasthani cuisine offers an appetising history. I am always trying to learn about local cooking techniques because it inspires me to create new flavour combinations for my guests at Leela Palace," adds Sujit.In a thick bottomed pan, add oil and heat it, add red chilli, crushed coriander seeds and cumin. Garnish with reserved brown onions and chopped fresh green coriander.Finish it with a dash of lemon juice and handpicked fresh coriander leaves.