meat & poultry

Dum Pukht cuisine is one of the oldest and very popular cuisine which started off in India some 200 years ago. Dum Pukht literally means choking off the steam. It allows the meat to cook on low heat so the meat cooks in its own juices. This is especially useful in cooking a biryani where the meat juices and the resulting steam cook the rice, allowing the rice to absorb the flavour and aroma of the meat. The end result is a flavourful and fragrant biryani which is incomparable to any other biryani.

Ingredients :

Chicken : 1 Kg.

Curd : 250 gm.

Chilli Powder : 1 tsp.

Turmeric Powder : 1/2 tsp.

Garam Masala Powder : 1 tsp.

Ginger Garlic Paste : 1 1/2 Tbsp.

Shahi Jeera (Black/Royal Cumin Seeds) :  1 tsp.

Onions : 5 medium-sized

Chopped Coriander Leaves : 2 Tbsp.

Long-grained Rice : 750 gm. (preferably Basmati)

Cinnamon : two 1 inch pieces

Cloves : 4 no.

Black Peppercorns : 5 nos.

Black Cardamon (Masala Ilaichi) : 1 no.

Green Cardamom : 4 nos.

Bay Leaf : 1 no.

Chopped Green Chillies : 1/2 tsp.

Lime Juice : 1 tsp.

Salt : to taste

Milk : 2 Tsp.

Saffron :  A few strands

Ghee ( Indian Clarified Butter) :  2-3 Tbsp.

Refined Flour (Maida) : 200gm

Method :

Finely slice the onions and they fry them in ghee till browned. The sliced fried  browned onions  are known as Barista which is an essential part of any Indian biryani.

Soak the rice in plenty of water. This is very important as the Basmati rice tastes better when you have soaked it for at least half an hour.

Warm the milk and add the saffron to it to infuse it with the saffron flavour.

Make a dough of the refined flour and water.

Clean, remove skin and cut the chicken into 12-14 pieces. To the chicken add the curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, half of the barista, half of the chopped coriander, shahi jeera and salt to taste.  Keep aside for 1/2 hour.

Meanwhile heat plenty of water at least a 4 times the amount of rice. When it starts to boil, add the cinnamon (one 1 inch piece), cloves (2 ), peppercorns (5 ), black (1/2) and green cardamom (2) and salt to taste to the water. Drain the rice.  Then add the rice to the boiling water and let it cook till half done.Then drain the rice and spread it on a plate to cool it done and stop the cooking process.

Heat the ghee in a heavy(thick) bottomed pan (Handi) and add the remaining cardamom, cloves, cinnamon and the bay leaf. Then add the marinated chicken and saute for a few minutes. Then layer it at the bottom of the pan. Then layer the rice on top of the chicken and sprinkle the remaining barista, chopped green chillies and the chopped coriander on the rice. Pour the saffron infused milk and lime juice on the rice.

Cover the mouth of the pan with the dough and press down the lid on top so it completely seals the mouth of the handi. Let it cook on low heat for about 45 minutes.

Using a knife separate the lid from the handi and remove the dough. Then mix the rice lightly with the chicken and serve with cucumber raita.

These are a couple of  pork delicacies from Goa. The Sorpotel recipe uses both pork and pork liver. The main difference between sorpotel and the vindaloo recipe is that sorpotel uses butter as a cooking fat instead of oil. There are two recipes that I have come across and I will provide both. The first one used East Indian bottle masala , whose recipe I will put up soon.
An East Indian wedding is incomplete without Sorpotel or Vindaloo on the menu. These recipes were given to me by my dear friend Richlyn so other gourmets like me can enjoy these delectable recipes.
The picture of Sarpotel is courtesy abcdz2000. You can check out his pictures on Flickr by clicking on this link here – abcdz2000



First Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Dried Pork Blood : 1 Tbsp.

Garlic Pods : 2 no.

Ginger : 2″ piece

Green chillies : 2-3 no.

Bottle Masala : 2 Tbsp.

Salt : to taste

Vinegar : 1-2 Tbsp.

Butter : 250 gm.

Oil : To fry the pork and liver

Method :

Cut the liver and pork into 1″ pieces. Apply salt and fry in oil till brown. Then cool and cut into fine pieces. Chop ginger, garlic and green chillies.

In a handi/degchi, add butter and fry the chopped ginger, garlic and green chillies. Then add the bottle masala and fry well. Now add the meat and vinegar and adjust the seasoning. Then cook on slow fire ( simmer) till done.

Second Recipe :

Ingredients :

Pork : 1 Kg.

Pork Liver : 250 gm.

Turmeric Powder (Haldi) : 1/2 Tsp.

Salt : To taste

Oil : to fry the pork and pork liver.

Butter : 250 gm.

Sliced Onions : 2 large no.

Chopped Tomatoes : 1 large no.

Dried Pork blood : 1 Tbsp.

Vinegar : 2 Tbsp.

For Masala Paste :

Dried Red Chillies : 6-8 no.

Black Peppercorns : 1 Tsp.

Cumin Seeds : 1 Tsp.

Cloves : 2-3 no.

Green Cardamom : 2 no.

Garlic Cloves : 5-6 no.

Ginger : 2″ piece.

Method :

Cut the Pork and Pork Liver into fine cubes and fry in oil till brown. You have to fry them separately. Make a fine paste of the masala paste ingredients using water.
In a hand/degchi, add butter and saute slices onions till golden brown. Then add the tomatoes and saute and then add the masala paste. Fry the masala paste till the fat leaves the masala. Then add the pork, water and salt to taste and cover and simmer till pork is almost cooked. Then add the fried liver and the dried blood and cook for further 10 minutes.

Pork Vindaloo

This is an authentic hot and sour dish from the scenic region of Goa on the Western coast of India. The cuisine of this region, due to the occupation of the Portuguese, was in part influenced by them. This is one of the many recipes that have become a steady staple of this beautiful land. I hope to introduce you to some of the many famous recipes from this land of beaches.

Ingredients :

Pork (with a 1/2″ layer of fat) : 2 kg
Kashmiri red chillies (seeds removed) : 25-30 nos.
Garlic Cloves : 25 nos.
Cumin seeds : 3Tbs
Turmeric powder : 1 1/2 Tsp
Fresh ginger (optional) : 2″ piece
Cinnamon -: 2″ piece
Black Peppercorns -: 10 nos.
White vinegar : as required
Salt -: as required

Method :

Cut the pork into 1 inch cubes,apply salt and keep aside overnight. Next morning wash and dry the pork cubes with a towel. Grind the above given ingredients with vinegar to a fine paste. Apply the masala paste to pork and let it marinate in an earthen dish or bowl for over 8 hrs or overnight. Next day put the pork in a thick bottomed vessel and 1/2 bottle of vinegar and cook on slow fire till tender.

P.S. : A Vindaloo tastes better if it is allowed to ‘pickle’ for a day after being prepared.

Ingredients :

Mutton (boneless lamb pieces) : 500 Gms

Basmati Rice : 500 Gms

Saffron (Optional) : a pinch

Onions – 150-20 Gms

Oil or Fat – 150 Gms

For The Marinade :

Curd : 200 Gms

Mace Powder : a pinch

Nutmeg Powder a pinch

Green Cardamom Powder : a pinch

Garam Masala Powder : ½ tsp

Whole Black cardamom(1 no), Whole Green Cardamom ( 2-3no), Cinnamon, Cloves(3 no), Black Peppercorens (8 no)

Ginger Garlic Paste : 1 Tbsp

Red Chilli Powder : 1 tsp

Salt : To Taste

Method :

Soak the basmati rice in water for half an hour & then drain it. Prepare the marinade by mixing the ingredients and then marinate the lamb pieces for about ½ an hour. Soak the saffron in a 2 Tbsp of warm water.

Finely slice the onions and deep fry them till golden brown and remove.

In a heavy bottomed degchi (casserole), add the marinated lamb along with the marinade.

Then cover this with the drained rice. Do not mix the rice and lamb. Then cover the pan and cook on low heat for 1 to 1 ½ hours. When the rice is three-fourths cooked (This will take about 45 minutes to 1 hour), open the lid and sprinkle the saffron water on the rice. Then let it cook till done. Serve hot, garnished with fried onions.

Ingredients :

Chicken breasts – 1/2 Kg

Hung curd – 200 Gms

Processed Cheese slices – 4 no

Ginger Garlic paste – 2 Tb

Green chilli paste – 1-2 tsp

Mint leaves chopped or paste – 1 tsp

Salt – to taste

White pepper powder – as required

Method :

In a bowl, add the cheese slices and knead them to a paste. To this add the hung curd, ginger garlic paste, green chili paste, mint paste and salt and pepper powder. Mix well. To this mixture, add the chicken breasts and mix well. Then keep aside for 2-3 hours. Skewer these pieces on a metal skewer and either cook in a tandoor or grill them. Baste with oil while cooking as chicken tends to dry-out while cooking. Serve with Green chutney and roti.

Ingredients :

Chicken – 1 Kg

Ginger Garlic Paste – 2-4 Tbs

Malvani Masala – 4-6 Tbs

Oil – 3 Tb

Green Masala – 4 Tb

Salt – as required

For Green Masala:

Coriander Leaves – 1 bunch

Mint Leaves – 1/2 bunch

Green Chillies – 6 no.

Method :

For the green masala, make a smooth paste of all the ingredients.

Clean the chicken but leave the skin on. Then cut the chicken into 10-12 pieces. Make slashes/cuts on the chicken pieces. To the chicken pieces, add the green masala, ginger garlic paste, salt to taste and 2 Tb of malvani masala. Keep aside for about an hour.

In a kadai / wok add the oil, and when it’s hot, add the chicken pieces and sauté till they start to brown. Then add about 2 Tb of Malvani masala and a little water (1/4 cup) and cover and cook for 20 minutes. Then remove the lid and sauté till the chicken is completely dry.

P.S. You can also put all ingredients together and marinate the chicken in it. In that case, use less amount of Malvani masala.Then barbeque it.

Photo courtesy MLON


Roasting Chicken(dressed i.e. with skin for non-initiates) 1 no,
Lemon 1 no, Salt and White Pepper Powder to taste, Olive Oil 2 Tb,
Fresh Herbs [any you like] 3 Tb( I like to use a mixture of Oregano and Thyme),
Double Cream 200 ml


Pre-heat the oven to 225 degree C.Place the chicken in a roasting pan. Mix together salt,pepper powder, the herbs and oil. Rub this mixture on the chicken and on the inside. Remember to rub this mixture under the skin as well. Pierce the lemon with a sharp pick or skewer to make a few holes. Place this lemon inside the chicken and tie the chicken legs.
Now roast the chicken for 20 min, then reduce the temperature to 180 degree C and cook the chicken for about 1 hour. Pierce the chicken thigh with a knife to see if it’s cooked. When the chicken is ready, tilt it a little to pour the juices from the cavity into the pan. Remove the chicken to a serving dish. Discard the lemon.
Strain the juices into a sauce pan. Add the double cream to it and bring to simmer. Adjust the seasoning and remove.
Carve the chicken and serve with the sauce.
P.S. You can use a white wine to deglaze the roasting pan i.e. after removing the juices, add white wine to pan and heat it a little to remove the pieces that may have stuck to the pan. Then proceed as above.
Also, you can add potatoes when you reduce the temperature, to get lemon-flavoured roast potatoes (Yummy!).


Leg of lamb (cut into 1″ pcs) 1/2 kg, Onions(large) 2 no,
Lime Juice, Salt, Oil or Clarified Butter(ghee)

Green Masala: Green Chillies 6, Coriander Leaves 1 bunch,
Mint 1/2 bunch, ginger 2″ , Garlic 6 cloves

Red Masala: Dried Coconut(kopra)[grated] 1/2 OR Dessicated Coconut 100 gm,
Onion(large) 1, Poppy Seeds 1 Tsb; Cloves 6, Black Peppercorns 6,
Cinnamon 2″, Coriander Seeds 2 Tb; Mace a pinch, Dried Red Chillies 12,
Turmeric Powder 1 Tsp.


Wash the lamb pcs. Finely chop onions. Make the green masala paste using the above ingredients with as little water as possible. Mix this green masala paste with the lamb and let it marinate for one hour.
For Red Masala: Fry the coconut,onion and poppy seeds in a little oil(1-2 tsp) till brown. Then add the remaining ingredients and saute till they release their aroma. Make the red paste using water as required.
In a large vessel take oil or cl. butter and saute the finely chopped onions in it. When the onions are translucent, add the marinated lamb, red masala paste and cook for 1 hour or pressure-cook for 1/2 hour. Now add salt to taste and juice of one lime.
Garnish with chopped coriander and serve hot with rice or indian bread.