Source(google.com.pk)
It is rare that you have a Superchef dropping anchor in Bangalore. It is equally rare that he invites you to break bread with him. We sampled the preview of a new menu being unveiled by Master chef Imtiaz Qureshi of ITC Hotels 'Dum Pukht' fame. He played the perfect host as we feasted on Kakori Kababs, Mahi Qaliya, Koh e Avadh and many more exotic specialities from the signature Dum Pukht repertoire.
”It’s all about using the right cut, spices and cooking times” he said, explaining that there are more than 36 cuts of meat, all designated for a different preparation”.
Born over 70 years ago in Bawarchi Tola of Lucknow into a family of Khandani Bawarchis, for Chef Imtiaz it was a foregone conclusion that he would eventually become a chef. His ancestors were noted chefs of the nawabs and when Imtiaz’s father died young, his mother apprenticed her seven-year-old son to her brother who was considered among the best in Lucknow.
Joining a reputed restaurant in Lucknow, Imtiaz soon became the best known chef in the city. The restaurant also developed an enviable reputation for catering at all the major feasts and weddings in the city. Imtiaz remembers catering for a banquet of 1000 covers hosted by the then Chief Minister of Uttar Pradesh. Pandit Nehru, the chief guest, had insisted on congratulating the young chef himself.
Soon after this, ITC offered Imtiaz a contract, to head the operation of their Indian kitchens. Imtiaz was encouraged to research the forgotten cuisine of he nawab of Awadh. He spent years in perfecting the receipts, naming it Dum Pukht after the process of cooking. The cuisine was launched at a restaurant by the same name at the ITC Maurya , Delhi in 1989.Imtiaz has been responsible for popularising the Awadh cuisine (specially Dum -Pukht preparations) across ITC Hotels, Pan India. He is the Executive Chef of 'Dum Pukht' ITC's branded Indian restaurant across Delhi, Bangalore and Mumbai.
His sons, chefs Mohammed Ashfaque Qureshi, 33, and Mohammed Irfan Qureshi, 32, are the heirs to his recipes.
To say that the Qureshi brothers hail from a family passionate about food is an understatement; of the seven siblings, all five brothers are chefs while one sister is married to a chef.
Qureshi’s legend, as everyone knows, grew with Dum Pukht. Beyond being gifted, what set him apart was that he was always ready to work in unusual ways. It is said of him, “There are so many chefs of that generation who say that this recipe can only be done like this, but not Imtiaz.” Every hotel kitchen in India today possibly has a chef from the khandan carrying on the legacy, most notably Ghulam Qureshi, master chef at Dum Pukht, Imtiaz’s son-in-law
INGREDIENTS
for the rice
2 cups basmati rice or long grained rice
1 tsp ginger-garlic paste (adrak lahsun ka paste)
1 or 2 tsp chopped mint leaves or both mint+coriander leaves
1 bay leaf/tej patta
1 inch cinnamon/dal chini
2-3 cloves/laung
3-4 green cardamom/hari elaichi or choti elaichi
a pinch of mace/javitri
2 star anise/chakriphool
¾ tsp shah jeera/caraway seeds
a pinch of saffron/kesar
1 tbsp curd/dahi/yogurt - vegan or dairy
a few drops of lemon juice
4 cups water
2 tbsp oil or ghee
salt as required
for garnish:
1 medium onion/pyaaz, sliced thinly
8-10 whole cashews/kaju
1 tbsp oil
a pinch of salt
few mint leaves/pudina patta
INSTRUCTIONS
rinse the basmati rice for a couple of times in water.
soak the basmati rice in water for 20-25 minutes.
drain and keep aside.
heat oil or ghee in a pan.
preparing the rice:
add the caraway seeds and fry them.
add all the whole spices and fry them for a half a minute.
now add the ginger-garlic paste and mint leaves.
saute for a minute or till the raw aroma of ginger-garlic disappears.
lastly add the saffron and stir.
add rice and curd and stir gently.
now add 4 cups of water, few drops of lemon juice and salt.
stir and cover the pan tightly with a lid. let the cook rice till its just done.
the rice should have an al dente texture and not become soft or mushy.
check in between but don't stir as this will break the rice grains.
if you feel the water is less, then just add the required amount of hot water.
cover and let the rice cook till done.
preparing the garnish:
whilst the rice is cooking, heat oil in a small pan.
add the sliced onions and fry till they become golden.
add a pinch of salt so that the onions brown quickly.
remove and drain them on paper tissues so that the extra oil is soaked.
in the same pan, roast the cashews till golden.
while being served, garnish the biryani rice with the fried onions, cashews, mint leaves.
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