Recipes – Sarvashree Recipe Ready

1 whistle • 12 min

🔥 Military Hotel Style • Serves 4

Bangalore Donne Biriyani

1Wash 500g bullet or jeera samba rice and soak for 20 minutes. Marinate 500g chicken or mutton with half the Donne Biriyani paste for 15 minutes.
2Heat 2 tbsp ghee in a heavy cooker. Add the remaining paste and the marinated meat. Sauté on medium flame for 5 minutes until the oil separates.
3Pour 750ml warm water and bring to a rolling boil. Add the drained rice, close and cook for 1 whistle on high flame. Rest 10 minutes before fluffing.

Serve with: Cool raita-style cucumber pachadi and a halved boiled egg balance the spice beautifully.

2-in-1 • 15 min

🌿 Karnataka Village Comfort • Serves 4

1Boil 1 cup toor dal or flat beans with chopped dill (sabbakki soppu) or cabbage in 4 cups of water. Strain, keeping the broth and the cooked lentils separate.
2Saaru: Mix 3 tbsp Bassaru paste into the broth. Simmer 5 minutes with a mustard seed and curry leaf tadka.
3Usli: Toss the strained lentils and greens with 1 spoon of paste and grated coconut in a hot pan for 2 minutes.

Serve with: Soft, steaming ragi mudde — the homely partner for a warm bowl of bassaru.

7-min flash fry

🌶️ 7-Minute Flash Fry • Serves 3-4

1Cut 500g boneless or curry-cut chicken into bite-sized pieces. Coat with the whole pack of paste and marinate for 10 minutes.
2Heat 2 tbsp oil in a kadai on high flame. Add 2 slit green chillies and fresh curry leaves for the iconic sizzle.
3Add the chicken and stir-fry on medium-high for 6–7 minutes until tender and glazed. Garnish with spring onions.

Serve with: Flaky parotta soaks up every bit of the fiery chilli chicken gravy. Works with paneer and gobi too.