I-Day menu: some easy recipes that bring a taste of the regional flavor of India



Weekends are usually spent relaxing, trying out new recipes with the family, and spending some quality time indoors. However, this Sunday is all the more special, not only because of the “no work” but because on August 15th our country celebrates the 75th independence day.

Due to the pandemic, the Independence celebrations are shaping up to be mild. But don’t let that stop you from indulging in aromatic recipes. On the occasion of I-Day, we offer tasty recipes that are easy to prepare by professionals to bring the regional flavors of India into your kitchen.

a glance!

Pothi Koji Biryani

By Chef Rounak Kinger, JW Marriott Kochi

For 10 people


  • Chicken Nadan 2000g
  • (Country chicken)
  • Onion 700g
  • Ginger 70g
  • Garlic 60g
  • Green chilli 80g
  • Tomato 120g
  • Mint leaf 100g
  • Coriander leaf 80g
  • Cashew nuts 70g
  • Kish mish 70g
  • 120ml rose water
  • Fried onion 150g
  • ¼ g dissolved in milk
  • Ghi 340ml
  • Lime juice 3 limes
  • Kaima rice 1200g washed and drained

For the Biryani Masala powder:

  • clove 10g
  • Cinnamon 15g
  • Green cardamoms 20 g
  • Mass 5g
  • Fennel seeds 40 g
  • Nutmeg 5g
  • Shahi jeera 15g

Rice for cooking:

  • anise 2g
  • Refined oil 160g
  • Cardamom 2g
  • cloves 2g
  • Cinnamon stick 2g
  • Rose water 2ml
  • Lime juice 2no
  • Salt to taste


For the rice:

  1. Heat the refined oil in a heavy-bottomed pan, crack the whole spices, add the drained / soaked kaima rice and sauté for 3 minutes
  2. Add boiled water and simmer until the water partially evaporates. Add the lime juice and rose water to mix well and cover with a lid and cook for 5 minutes or and until 90% doneness.

For the chicken:

  1. Heat the ghee in the uruli and fry 200 g of sliced ​​onions until golden brown and fry the cashews, the raisins remain aside.
  2. Coarsely crush the ginger, garlic and green pepper.
  3. Sauté onions, ginger, garlic, green pepper until tender, add sliced ​​tomatoes, cook until tender and crushed
  4. Add the meat and cook halfway; Add the powdered masala and chopped mint leaves, mix well and cook until cooked to 80 percent.
  5. Add the lemon juice, mint and cilantro leaves, mix well and turn off the heat.
  6. Arrange the cooked rice on the meat. Add the remaining fried onions, fried cashews, raisins and sprinkle with saffron milk, rose water. Prepare two layers of rice and chicken masala.
  7. Cover the container with a lid. Additionally, burn some charcoal over low heat to let the rice and masala cook together.
  8. Spread over the banana leaf, wrap it in a wire and cook gently over charcoal. Serve hot with raita and dates.


Azadi ke Tacos


  • Cornitos Tacos Shells 4 inches 4no
  • Refined oil 250ml
  • Tofu Julienne 200g
  • Corn flour 150g
  • Salt and pepper to taste
  • Soy sauce 3 tablespoons
  • Vinegar 1 tbsp
  • White pepper a pinch
  • Spring Onion 100g
  • Julienne of peppers 50g
  • Toasted sesame seeds (white) 10g
  • Red chilli paste ½ tablespoon
  • 10ml water


  1. In a mixing bowl, add the boiled and julienned tofu and marinate them with salt, pepper and cornstarch. Fold them properly in the marinade, make sure the cornmeal is well coated on the mushroom.
  2. Heat the oil in a pan, gently place the marinated mushrooms one by one to prevent the tofu from sticking.

Preparation of the sweet & the sauce:
Heat a little oil in a sauté pan, add the minced garlic until there is some garlic left, then add the chopped ginger, mix for 1min, add the tomato ketchup 4-5 tablespoons add 3-4 tablespoons of water stir for 2-3 mix, add soy sauce 2 tablespoons, add 1 teaspoon of vinegar, add peppers, sauté 3-4min. The sauce is prepared.

Preparation of the taco stuffing:

  1. Sauté the tofu in the oil until golden and crisp.
  2. Add the tofu to the prepared sauce, mix well so that all the flavors of the sauce are absorbed by the mushrooms, add the scallion, mix them gently, sprinkle the stuffing with toasted sesame seeds is prepared.

Preparation of tacos:

Heat the Cornitos tacos for 20sec, and stuff the prepared stuffing with tofu in the center of the tacos

Plating Techniques:

Fry crispy noodles in a little oil and arrange the tacos in a dish, garnish with chopped cilantro and sprinkle with toasted sesame seeds.

Serve hot


Gulnar Raan Biryani

By Chef Gautam Mehrishi, Renaissance Mumbai Convention Center Hotel

Slow Cooked Goat Leg with sweet spices, Flavored long grain rice cooked with Dum, Yogurt Raita.

Gulnar Raan


  • Posterior leg of goat 1000 g
  • Hung yogurt 100 g
  • Lemon juice 10 ml.
  • Garlic paste 30 g
  • Ginger paste 30 g
  • Yellow pepper powder 8-10 g
  • Turmeric powder 8-10 g
  • White pepper powder 8-10 g
  • Salt to taste
  • Desi Ghee 150 ml
  • Mutton broth 3 liters
  • Royal Cumin 8-10 g
  • Whole green cardamom 5-6 nos
  • Paan Ki Jaad (beet root) 25 g
  • Saffron strands 10-12 nos
  • Mace powder 8-10 g
  • Brown onion 100 g


  1. Make inserts on the leg with a sharp knife so that the marinade seeps in.
  2. For the marinade – Mix yogurt with yellow chilli powder, lemon juice, garlic and ginger paste, turmeric powder, white pepper, salt, royal cumin, cardamom green, saffron and mace powder and make a smooth marinade.
  3. Marinate the goat thigh overnight, store in the refrigerator.
  4. For cooking, heat a lagan (large, thick-walled copper utensil with a thick, slightly curved bottom), add desi ghee and sear the goat thigh on all sides, add the brown onion and broth, cover and cook. cook in dum until tender.
  5. Once the goat thigh is tender, remove it from the lagan, filter the cooking juices.
  6. Reduce the cooking juices by half and set aside.

Biryani Rice:


  • Long grain Basmati rice 300 g
  • Desi Ghee 50 ml
  • Bay leaf 3 nos
  • Star anise 4 nos
  • cloves 4 no
  • Salt to taste
  • Whole black pepper 4 nos
  • Mass 3 nos
  • Black and green cardamom 3 our each


  1. Wash and soak the rice for 30 minutes.
  2. Boil water in a saucepan with desi ghee, bay leaf, star anise, cloves, salt, whole black pepper, black and green cardamom and mace.
  3. Once the water is boiling, add the soaked rice and cook until 75-80% doneness.
  4. Now filter the rice and assemble the biryani for dum cooking.

Garnish for dum:

  • Saffron soaked in almond milk 12 strands
  • Mint leaves 1 2 no
  • Brown onions 30 g


  1. In the lagan take the cooked raan add the cooked juices and add the rice from the pot using a colander and cover completely.
  2. Once the rice is ready to drain, add the mint leaves, the saffron soaked in almond milk and the brown onions, close and close with a lid and knead the sharpening dough. Cook over low heat for 15 minutes on the basis of a tava with a thick base at the base.
  3. For the last 5 minutes, cook over high heat to generate steam in the lagan.
  4. After 15 minutes of cooking remove from the heat source and open to serve with a standing time of 5 minutes.

Accompaniments & garnish:

  • Saffron soaked in almond milk 12 strands
  • Mint leaves 1 2 no
  • Brown onions 30 g
  • Sliced ​​almonds 25 g
  • Churned yogurt 100 g
  • Grilled cumin powder 2-3 g
  • Salt to taste


In a bowl, combine the churned yogurt with the salt and roasted cumin powder and garnish with mint leaves and roasted cumin powder.



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