What happens when you stumble upon a beautiful recipe book with stunning photographs?
Don’t you start pinning your favourite recipes in your mental scrapbook and wondering whether the pantry has a stock of all the ingredients and perhaps that one special spice to add a twist to the recipe you have just seen to make it more personal, to improve upon the original and make it personal?I start day dreaming about it and make a menu planning out the elaborate details or sometimes simply noting it down if I am not feeling too lazy to pick up the mighty pen.
Today’s post is one of such recipe that I was hooked to, when I first came across a lovely book long time back.This book was called “The foolproof cookbook for brides,bachelor’s and those who hate cooking” by Rohini Singh. It had some good collection of simple recipes for self satisfaction and were crowd pleasing too. I loved this particular recipe because the whole process of cooking rice in stock that is infused with meat and whole spices renders an amazing flavour to the dish. This recipe is a milder version of biryani and has a fine delicate balance of flavours.
Recently when I was browsing at our local library I found a lovely book “Indian Kitchen”by Maunika Gowardhan. She takes us on a captivating journey of recipes to suit our moods and feelings. I love her saying ” whatever your mood, the book will inspire you to add Indian cooking to your weekly menu”.
Her introduction about elaborate meals cooked in Indian houses is touching and emotional and transports me to the old memories of elaborate meals and spreads my mum and my mother in law whips up happily.The books has great recipes and stunning photographs. I have bookmarked few recipes and this particular recipe of Yakhni pulao caught my attention and this is the first time I am using lamb instead of Chicken. It was such an amazing Sunday lunch.
Here is an recipe adapted from the lovely book