South Asian Bridal Fair

Executive Chef at The Carillon Mohamad Azhar and Jaya Shukla from Bridal Motif talk about the upcoming event.

Chef Azhar made some food and the recipe is as follows:

Chicken Biryani


  • 1 ½ cups aged basmati rice (soaked for 20 to 30 mins, drain and set aside)
  • lb boneless chicken
  • Fried onions from 1 large onion
  • 4 tbsp chopped cilantro
  • 2 tbsp chopped mint leaves
  • 1 tbsp ginger julienne
  • 4 tbsp clarified butter
  • ¼ tsp saffron strands soaked in 3 tbsps. hot milk

Marination for chicken

  • 1 tbsp ginger garlic paste
  •  ¼ tsp turmeric
  •  ½ cup yogurt
  • 2 tbsps Lemon juice
  • 1 ½ tsp chili powder
  • ½ tsp biryani masala powder
  • ¼ tsp green cardamom  powder
  • Salt to taste

Dry spices for rice

  • 3” cinnamon stick
  • 6 cloves
  • 2  bay leaves
  • ½ tsp pepper corn
  • ½ tsp cumin seeds


  1. Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
  2. Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 4 cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.
  3. While the rice cooks, transfer the marinated chicken to a heavy bottom casserole. Add fried onions, ½ of the mint, cilantro leaves, ginger julienne and pour in the clarified butter. Mix well and level the surface.
  4. Layer the cooked rice evenly; add fried onions, mint and cilantro leaves over the chicken.
  5. Repeat steps of layering rice, cilantro, mint leaves and then fried onions.
  6. Pour the saffron milk all over.
  7. Cover the rim of the casserole with foil to seal it
  8. Place this in an oven at 300 F for 2 hrs

Indian Spiced Lamb Chops


  • 8 ea lamb chops
  • 5 ea garlic cloves
  • 1/2 inch ginger
  • 1 tsp garam masala
  • 2-3 tsp white vinegar
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 2 tsp salt
  • 1 tsp cumin seeds
  • 4 tbsp chopped cilantro
  • 1/4th cup yogurt
  • Juice of 1 lemon
  • Oil


  1. Blend all the ingredients together except lamb chops and oil
  2. Smear the lamb chops with the paste. Leave to marinate for 2 hour.
  3. Heat 2 tea spoon of oil in a pan. Place the lamb chops in the pan on high flame. Leave to cook till golden brown.



  • 1 medium sized English cucumber, finely diced
  • 1 cup fresh yogurt
  • 1 ea  roma tomato, small diced
  • 1 tsp roasted cumin powder
  • 1 tbsp chopped cilantro leaves
  • 2 tbsp lemon juice
  • Salt and pepper to season


  1. Mix all the ingredients together and check for seasoning.
  2. To plate dish, serve biryani, lamb chops and raita. Garnish with fresh springs of cilantro and mint
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