The Cosmo Kitchen

Shahi Paneer – Cottage cheese served in a rich tomato-based gravy (without Onion Garlic) Shahi dishes originated from the royal kitchens of the Mughals and were generally made of meat. The modern-day Paneer was also introduced to North India, by the Persians and Afghans, gradually it popularized in the rest of the country. According to Vedic literature, a form of paneer was known to the Aryans too which was made from the curdling of milk. However, it was considered taboo to curdle milk due to the high reverence they had for the animal it is produced from. Paneer dishes are very popular in Indian restaurants and kitchens and are a delight for many especially vegetarians. The taste and texture of paneer is such that it blends with any gravy, salad or can be eaten as it is. It’s also a rich source of proteins. Of all paneer dishes, Shahi paneer holds an important place in the menu of restaurants and graces occasions like weddings, parties, and even prepared at home. And as the name su

  Prawn Biryani Biryanis are versatile and can be prepared with any kind of meat, fish, prawns or eggs. Vegetarians make veg biryani too with vegetables; however, meat lovers do not consider the vegetarian version as authentic biryani. Well, that’s quite a controversial topic and I’m not going to get into it now. 😊 Weekends in our home are usually reserved for biryanis, since they are an elaborate affair. But this variation with prawns is not very complicated and an easy fix for a quick one pot meal. A few days back I had posted the classic Chicken Dum Biryani recipe. This is just another variation with prawns. I have made using jeera rice and in an earthen pot for the earthy flavors that it gives. It can be made with basmati or aromatic rice too.   Preparation time: 30 mins Cooking time: 50 mins Servings: 2-3 persons   Ingredients: 400 gms prawns (peeled and deveined) 1 ½ cups rice 2 large onions thinly sliced 3 slit green chilies ½ cup curd 1 tbsp ginger garlic paste

Chicken Dum Biryani Biryani needs no introduction, at least not in the Indian subcontinent and even in few parts of the central and western Asia. It’s an evergreen and classical dish and an all time favorite of most. It is said to have been brought to India by the Mughals. Several folklore and tales exist about Biryani. As per the most researched one, it is said to be the war diet of the Mughal army. This extraordinary and exotic dish perhaps then entered the kitchen of the Nizams and Nawabs and was popularized throughout the country. Today, including the several local and hyper local variations, about 30 types of Biryani exist.  A perfect Biryani calls for a meticulous cooking of meat, rice and spices. Meat is cooked between layers of rice, with specific spices in a sealed pot with the ‘Dum Pukht’ technique of cooking or cooking in its own steam. The meat varies from chicken, goat, lamb, pork and beef to even fish and prawns or even eggs. No matter, which style