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Recipes: Tomato Soup, Chicken Dum Biryani and more

Two Mumbai chefs share their favourite recipes with us

Restaurateur Ravi Sharma who owns Elbo Room in Mumbai shared this recipe of the good ol' tomato soup with us:

Tomato soup

Ingredients

• 1 tsp black pepper
• 1 tbsp tarragon leaves
• 1 tbsp olive oil
• 1 cube bouillon, low sodium
• 1 clove garlic
• 10 plum tomatoes
• 2 tbsp chopped shallots
• 4 cups water

Method

• In a non-stick saucepan, heat oil on medium to high flame
• Add garlic and shallots and cook for five minutes until they start to turn brown
• Cut tomatoes in large chunks and add to the pan
• Sprinkle tarragon leaves over the tomatoes
• Saute for five minutes
• Add four cups of water and bouillon cube
• Simmer for 20 minutes
• Put through blender
• Serve hot

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Chicken Dum Biryani

Ravi Sharma, who also owns Saffron Bay at Chowpatty, Mumbai, shared this recipe of Chicken Dum Biryani.

Ingredients

• 400 gm rice
• 400 gm chicken
• 2 tbsp ginger garlic paste
• 3 tbsp curd
• 1/2 tsp dhania (coriander) powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 3 green chillies
• 1 medium size tomato
• 4 medium size onions
• 3 tbsp garam masala/biryani masala
• Salt to taste
• Cooking oil
• Coriander and mint chopped

Method

• Partially boil rice (until the rice gets a white colour)
• Drain the water and keep the rice aside
• Blend all the spices
• Add salt as per taste and quantity of chicken
• Take a flat base aluminium container
• Put four tablespoons of oil and arrange all the chicken pieces on it
• Pour the blended masala on the chicken
• Mix some salt to the partially boiled rice and spread the rice evenly on the chicken and masala
• Spinkle garam masala on the rice
• Cover it properly and cook it on low flame for 25 mins
• Cut onions length wise
• Add oil to kadhai and fry onions on medium flame till it turns golden brown
• After the rice is done, add the fried onion, chopped coriander and mint and mix it well with the biryani
• Heat it on a low flame for another five minutes
• Your biryani is done! Make some salad to go with it

Cooking tips:

• For better tasting biryani, marinate chicken pieces in the blended masala for at least one to two hours
• Before serving, cut a tomato length wise and garnish the biryani plate with it

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Neer Dosa

Executive Chef Devdas Alva from Ankur, Mumbai, shared this recipe of Neer Dosa.

Ingredients

• 1 cup rice
• 3/4th cup coconut
• Salt to taste
• Water as required

Method

• Soak rice overnight
• Finely grind it with salt and coconut
• Make the batter very thin by adding water
• Heat a flat cast iron tava, grease it with oil and spread the dosa batter evenly on it
• Close it with a lid for five to 10 seconds
• Remember these dosas have to be cooked from only one side
• Since coconut is used, there is a chance of dosas sticking to tava. Oil the tava each time
• Serve hot with chutney or curry