Monthly Archives: December 2019

‘SIGNATURE’ by Sanjeev Kapoor – The Biriyani Workshop

Recently, I had this wonderful opportunity, to visit the Kitchen of the fine dining restaurant – ‘Signature by Sanjeev Kapoor’ in Abu Dhabi. A very big Thanks to friends, who made this happen.

The restaurant stands in a prime location, in Nation Towers, overlooking the Corniche. The restaurant prominently showcases modern and contemporary interiors. Yet, the elegance of Indian cultural elements are not to be missed. The menu here, boasts of traditional dishes served with a twist.

Disclaimer: This post is not a review on the restaurant. I was not invited to write about the cuisine or the restaurant.

It is my own personal interest, to learn new things, from speciality chefs that has led to this post. It is hard to find restauranteurs, who are open-minded to share their recipes and kitchen. Especially, allowing a blogger like me, who doesn’t even have an account in any social networking arena, certainly isn’t a normal trend in either today’s restaurant business or blogging field . That is why, I need to extend my warmest gratitude to the owners of the restaurant, to have given me the opportunity to learn the dishes and also share them with my readers.

Signature By Sanjeev Kapoor, is a well known chain of restaurants in Abu Dhabi, Dubai and Doha. The restaurant serves signature dishes of Mr. Sanjeev Kapoor, well acclaimed Celebrity Chef of the Indian Subcontinent. He can easily be hailed as, one of the first very few Chefs in India, to have popularised the Job of a Culinary Artist, if I can say so, to the most respectful status it enjoys today. Due to such devoted as well as media friendly/articulate Chefs like Mr. Kapoor, the profession has acquired a Cult Status today. This in turn, has motivated a big chunk of the younger generation, to join the crew of Chefs, in a dream to become Sanjeev Kapoors of their Restaurants. And millions of home cooks like me, also feel the aura of a Chef’s Cap, when a dish is cooked to perfection.

All said and done, the struggle of a chef to reach the desired heights is enormous. Especially, to reach the Pinnacle of one’s career, is not a mean feat. And Mr. Sanjeev Kapoor, continues to be the Super Speciality Chef, even after years of attaining the Apex status of the most popular Chef of Modern India.

One of the few first cookery books, I bought to keep on the coffee table at home, were three books of Mr. Sanjeev Kapoor. While we live away from our homeland, I feel authentic culinary experts like Mr. Kapoor are the Best Brand Ambassadors, who represent Indian Cuisine abroad.

I thoroughly made use of the opportunity, to learn two of everyone’s favourite dishes, Biriyani and Kabab. The recipe of these two, among many more, makes me feel truly inquisitive about the several processes of preparation.

Among the Biriyanis, the Chef demonstrated –

  1. Chicken Biriyani
  2. Easy Mutton Biriyani, with left over Mutton curry

The Executive Chef at ‘Signature By Sanjeev Kapoor’, was very patient, to explain the step by step processes of the making of Biriyani . After his demonstration, the recipe now looks very simple. A very big Thanks to him.

First to grab on, is the Chicken Biriyani.

Now, to the recipe-

Chicken Biriyani (serves 3-4)

Since it was a demonstration, the right quantities of chicken and rice are only given. Other quantities are approximate values. As told by Chef, It is a usual norm to use 1/2 kg chicken for 1/2 kg of rice.

Marinating the Chicken

  1. Half a kilo of cleaned chicken pieces

2. Add 4 slit green chillies and 3 tsp ginger garlic paste

3. Add turmeric, chilli, cardamom, pepper powders and salt to the chicken

powders

4. Add ginger juliennes, ghee, crispy fried (browned) onions and coriander leaves

5. Add yoghurt and mix well

6. Let this chicken and added ingredients marinate overnight in the refrigerator.

Making Biriyani

  1. Wash and soak rice in water, atleast half an hour prior to boiling water.

2. Boil water in a wide pot or pan, that is big enough to cook rice and throw away excess water. Add dry spices and other ingredients listed below. Let the water boil with the spices for about 8-10 minutes.

  1. cardamom
  2. cinnamon
  3. bay leaves
  4. cloves
  5. black pepper
  6. fennel seeds
  7. ginger julienne
  8. mint leaves
  9. coriander leaves
  10. green chillies
  11. oil
  12. salt

3. Remove the spices from water.

4. Drop the soaked rice in the boiling water and let it cook.

5. Choose a good hard bottomed pan. The quality of the pan would facilitate in making a successful final product, which doesn’t stick to the bottom of the vessel.

6. Add the marinated chicken to the pan.

7. Two pans, one with rice and the other with marinated chicken, are kept alongside each other, both getting cooked simultaneously .

8. After a while, they look like this…

9. The chicken now, is half cooked. And the rice is also half cooked. It is time to give the first layer to the chicken curry. The stove is always kept in medium to sim position. Once we start keeping the layers, the flame should be in sim position only.

10. With half cooked chicken at the bottom, first layer of rice on top- add crispy fried golden brown onions.

11. Now, the second layer of rice; then golden brown onions and coriander leaves.

12. Add saffron water and khewra water (extract from distilled pandanus flowers)

13. Moving on to the third and the last layer…rice, golden brown onions, coriander leaves, saffron water and khewra water. This time, add ginger juliennes and garam masala on top

14. Remember, all this while, the stove is kept in sim position.

15. The next step, is to seal the vessel and allow the chicken and rice to blend well with the spices added. Take kneaded wheat flour and press it on the edges of the pan.

16. Close tightly with a lid, and let the combination of multiple ingredients bring out the best of each other. This might take approximately 20 minutes. Keep the flame in full for the first 2-3 minutes and then simmer and cook for another 18 minutes.

in full flame for the first 2-3 minutes

17. A better way to cook 100% unburnt Dum Biriyani, is to place the pan on a hot cast iron pan, which is kept on medium flame. This way, direct heat doesn’t affect the bottom layer of the biriyani, that is the chicken.

18. We are almost done. Hold your breath tight and open the pan to see the beautifully cooked delicacy. Enjoy the wonderful aroma of the slow cooked Dum Biriyani.

A truly inspiring and delightful experience over all.

National Day Celebrations – December 2019

This is a subsequent post to the previous one on the UAE National Day. This year too, the roads were lit and are still lit, for the arrival of Christmas and New Year. The air show conducted afternoon, showcased the skills of specialists on air maneuvering, and spread the colours of UAE, indeed a joyful event to watch. In the night, the fire works glittered and all roads seemed to have led to Corniche.

By evening, all roads led to Corniche...

And when the sun started his setting journey, more and more cars..

Zoom for a close up view of the traffic..

One of the highlights of this year’s decorative lights on the roads we noticed, was the inclusion of UAE’s first astronaut, Hazza Al Mansouri, who returned back after 8 days in space. It is a proud moment for the country and it is truly a great gesture of honour, the Government has showered upon the pioneer astronaut. He is certainly a symbol of Inspiration. It would be every parent’s wish that their child dreams big, aims big in life and achieves it too.

The Astronauts

These pictures show the immense pride that comes from the transformation of a country from a Desert Landscape to a Land of Greenery and Tall Raised Buildings… a perfect portrayal of Concrete Development with an Eco friendly Environment. Modernisation with a sense of History, Civilisation and above all Tolerance is what the world needs today. And that’s what the UAE proudly stands for.

The Marina Eye Observation Wheel

48th National Day of the UAE – 02/12/2019

I am still in awe, absorbing the fast pace of growth of Abu Dhabi and Dubai. More closely of Abu Dhabi, because this is where I live. I watch Abu Dhabi’s coastal beauty and desert sands alongside the high raised buildings and their manicured landscape. Who said desert is short of greens? – Abu Dhabi has more than enough green for one’s eyes with neem and banyan trees to name a few, grass patches and many more plants and trees, alongside the tree of the soil – Date Palms. The credit of turning Al Ain and Abu Dhabi turning green undoubtedly goes to the Father of the Nation, Sheikh Zayed Bin Sultan Al Nahyan.

Malls and Shopping seems to be the foremost attraction. But, the land has so much more to offer…. Malls are just one huge part of tourism and weekend retail therapy. The brainwork that has gone into engaging tourists in vivid activities in the region is mind blowing.  Exploring into those attractions would follow in future posts in this section.

On December 2nd (which is almost today in the UAE), the UAE celebrates its 48th National Day. The day marks the formation of the UAE – which is a Federation of the seven Emirates – Abu Dhabi, Dubai, Sharjah, Fujairah, Ajman, Ras Al Khaimah and Umm al Quwain.

The facts that I learnt from various articles and visits to important historic places in Abu Dhabi and Dubai are listed here –

  1. The collection of independent Sheikdoms in the Gulf were called the Trucial States, after signing a Treaty with the British in the year 1892.
  2. The first oil well was discovered in 1958, off the coast of Abu Dhabi
  3. The leaders – Sheikh Zayed Bin Sultan Al Nahyan of Abu Dhabi and Sheikh Rashid Bin Saeed Al Maktoum of Dubai, visualised a great future for their respective Emirates, and focussed on the development of the Gulf Region at large.
  4. The British announced their withdrawal on 16th January 1968. Very quick to react, Sheikh Zayed of Abu Dhabi and Sheikh Rashid of Dubai, established a Federation between the two Emirates on 18th February 1968.
  5. Sheikh Zayed, the Visionary, always sought a Federation of the seven Trucial States, along with Qatar and Bahrain to become 9. His relentless efforts were the key to the formation of UAE, which stands as a well developed Federation of Seven Emirates.
  6. The British protectorate treaty expired on December 1st 1971. The very next day, on December 2nd, the Union of Six Emirates – the UAE – was formally established. Ras Al Khaimah joined the federation on 10th February 1972.

(https://www.government.ae/en/about-the-uae/founders-of-the-union

https://gulfnews.com/lifestyle/community/how-the-uae-was-born-1.1610731)

National Day Celebrations 2018

We are all set to watch the air show in the afternoon, dancing fireworks show and the laser and light show at night tomorrow today. But I couldn’t resist posting the pictures I enthusiastically clicked last year, while we witnessed our first national day celebrations in the UAE.

The well lit streets were glittering. These are pictures from Al Ain, a garden city and oasis town, which is an hour and a half’s drive from Abu Dhabi. 

Abu Dhabi Corniche was a glorious sight to walk and click. Here are a few pictures-

Falcon – the national bird of UAE

The Fairmont Marina, Abu Dhabi displays 47the National Day

The emirate of Abu Dhabi got to see some of the finest performances on air. We were among the luckiest to have captured the air show from the Balcony of our tall raised residence.

Here is a glimpse of the colour filled Air show before the Sun set and the Fire works in the night,  that lightened the skies of Corniche  – the beautiful Beach of Abu Dhabi.  We truly enjoyed our first National Day in Abu Dhabi.

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Beach with spectators and rowing boats

Air Show in the Evening

After showering colours the planes on their way back…

The beauty of Corniche, Abu Dhabi and the light and laser show at night…

This is sheer display of Pride for the Nation, its Visionary Leaders and the Focussed Development that the country portrays to the rest of the world.

I am waiting for the splendid show today, this year’s National Day Celebrations. Shall update soon.