Exclusively Exquisite

Once rooted back in the 70s, InterContinental is once again a prominent establishment Dhaka city. InterContinental offers a plethora of sumptuous services. One of the meticulous services they offer is their world-renowned cuisines that can please the tastebuds of anyone from this sub-continent. Blended with exotic spices, InterContinental presents mouth-watering dishes.

Mutton Rogan Josh Recipe

500 gm mutton
1 pinch asafoetida
2 cinnamon
3 black cardamom
3 teaspoon powdered fennel seeds
1 tablespoon coriander powder
1 pinch saffron
1/4 cup grated khoya
2 ml kewra
1 teaspoon red chilli powder
1/4 cup mustard oil
1 teaspoon cumin seeds
6 peppercorns
3 red chilli
1 teaspoon ginger powder
3/4 cup hung curd
1/4 teaspoon garam masala powder
15 gm blanched & peeled, crushed to paste almonds
4 pinches salt
1 cup water
For Garnishing
2 sprigs coriander leaves
2 red chilli

In a large-bottomed pan, heat mustard oil on medium flame. Add asafoetida (heeng), cumin seeds, cinnamon, cloves, peppercorns, cardamoms and whole red chillies. Sauté all the spices in the pan on low flame. Now add mutton pieces and cook on medium flame for 10 minutes. Now add some water and cook covered. When the pieces are soft and cooked halfway, add all ground spices along with saffron and mix well. Cook covered for 2-3 minutes. Now add salt along with whisked hung yoghurt and cook for about 3 minutes. Now add the garam masala powder, grated khoya, almond paste and kewra water. Cook the mutton on low flame till it is tender. Garnish it with fresh coriander leaves and red chillis. Serve hot with naan or rice.

Kachchi Biryani Bangladeshi Style

2 kg mutton
1 tsp ginger paste
2 tsp garlic paste
3-4 dry red chilli
2-3 stick of cinnamon, half inches each
4-5 green cardamom
1 tsp cumin
1/2 tsp cloves
1/8 tsp nutmeg
3 tsp yoghurt
3/4 cup ghee or butter
5 medium potato
pinch of orange food colour (optional)
1/2 cup onion, thinly sliced
4 cups basmati
6 cups water
1/2 cup condensed milk
2 tsp milk
pinch of saffron
10-12 alubokhara (pitted prunes)
4 eggs, hard-boiled
Salt, according to taste

Direction to prepare the meat
Sprinkle some salt on the meat and let stand for 15-20 minutes.  Wash the meat and
drain all water. Take all the spice from red chilli grind. Take the pot where biryani will be cooked.  Add the meat and yoghurt, ground spice mix, garlic and ginger paste and salt. Marinate for anywhere between 30 minutes to overnight.

Direction to prepare the onion
Add about 3 tsp of butter/ghee in a frying pan on medium heat. Add very thinly sliced onion and saute until fragrant and golden brown.

Direction to prepare the potato
Wash, peel and cut the potato in big chinks.  Usually into 3 pieces for a medium Idaho
potato. If using, rub some orange food colour to the potato. Sprinkle some salt. Fry the potatoes until slightly golden on the same pan used for the onion.

Direction to prepare the rice
Wash rice and drain all water. Boil 6 cups of water.  Add salt. Add the rice. Turn off the stove at the first sight of water boiling again (bubble forming on the water) after adding the rice.  Rice will be uncooked at this point. Drain the rice completely saving the drained hot water in another clean pot.

Direction to assemble the biryani layers and cook
Preheat oven to 350 degrees Fahrenheit. Add the saffron to the milk. Add butter/ghee to 1 cup of hot water that was set aside in the rice preparing step. Add the prepared potatoes on top of the marinated meat. Sprinkle some fried onion. Add the alubokhara (prunes), if using. Add half the water-butter mixture. Layer in the prepared rice. Sprinkle the saffron milk. Make 4-5 indentations from the rice layer through the potato till the meat. Add the condensed milk through the indentations. Sprinkle the remaining water-butter mixture. Sprinkle the remaining fried onion. Add the remaining hot water in a way that water doesn’t go above the rice layer. You may not need to use all of the hot water. Cook in the oven for 1.5 hours. Add the hard-boiled eggs. Serve with salad, kabab and chutney.

Notes: Mutton can be substituted with lamb or beef, which will give a slightly different taste.

Bangladeshi Style Chicken Roast

6 pieces medium-sized chicken whole
1/2 cup vinegar
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp Salt, according to taste
2 cup ghee/butter (or oil)
1 cup Beresta
10-15 golden raisins
8-10 cardamom
1 tsp poppy seed (posto)
3 cinnamon stick, about 1 inch each
2 tsp coriander
1/2 tsp mace
1/2 tsp nutmeg
1 tsp garlic paste
1 tsp ginger paste
Salt to taste
1 cup yoghurt
3-4 green chilli
1 tsp sugar
1 tsp lemon juice
2 tsp kewra or rose water
Almond for garnish

Clean and drain chicken pieces. Make a marinade with vinegar, garlic paste, ginger paste and salt. Marinate the chicken pieces in the refrigerator for 30 minutes to a few hours. Discard the vinegar marinade. Heat 1 cup of ghee or oil. Fry the chicken pieces on medium heat until golden brown on all sides. About 10 minutes. You may need to fry the chicken pieces in 2 batches. Grind the cardamom, poppy seed (posto), cinnamon stick, coriander, mace, nutmeg to a powder. Add the powdered spices, and the garlic and ginger paste in the yoghurt and mix well. Set aside. Once all the pieces are fried, add the remaining ghee to the pan. Add 1/2 cup beresta. Add all the ingredients (including the yoghurt spice mix) except sugar, lemon juice and kewra/rose water. Sautee for 1-2 minutes. Add the chicken pieces back in the pan and cook covered until chicken is tender. Add the green chillies, sugar, lemon juice and kewra/rose water and gently stir the pieces for 2-3 minutes. Taste and adjust salt as needed. Once the gravy starts separating from ghee, add the remaining 1/2 cup beresta. Cook covered for 10-15 minutes in very low heat. Garnish with almonds. Bon appetite!

Beef Rezala

1 Kg beef
2 cups of chopped onions
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Coriander powder
1 tsp Chili powder
2 Cinnamon sticks
5 to 6 Cardamom
3 to 4 Cloves
2 Bay leaf
4 to 5 tsp Plain yoghurt
7 to 8 Green chilli
2 tsp Kewra
1/2 tsp Oil
1 tsp Sugar
2 tsp Lime juice
2 tsp Ghee

Cut the beef into small pieces. Clean and rinse. Marinate the beef with ginger, garlic, coriander, chilli powder and yoghurt. Set aside for half an hour. Heat oil in a pan and fry the cinnamon, cardamom, cloves, bay leaves and onions for about 2 minutes. Stir in the marinated beef and mix for about 2 minutes. Cover the pan and let it simmer till the water starts to boil. Turn down the heat and keep covered.
Remove the lid after 10 to 12 minutes and stir thoroughly. Add 1 cup of water if the water dries up. Cover the pan again. Once the beef is soft and tender and the gravy starts to thicken, add the green chilli, lime juice, kewra and sugar. Simmer for another 3 to 4 minutes. As the gravy dries up, mix in the ghee. Add another ½ cup of water and keep covered over low heat. Cook for another 10 minutes before turning off the heat. Serve it while hot.

Fruit Rossomalai

1250 ml Milk
175 gm Sugar
1 Egg yolk
50 gm Flour
1 pinch Cardamom powder
400 gm Fresh Cream, whipped cream
400gm Fruits (Papaya, Apple, pears, Grapes, Red Cherry)

Boil 1000 ml of milk and 150gm of sugar in it. Then add 25gm of sugar, flour, Cardamon powder in 250ml of milk, mix it all together and make a mixer. Pour this mixer into the boiling milk and whisk. Your Khirsha is ready once let it cool down. Then add the chopped mixed fruits with the Khirsha. Add whipped cream. Your Fruit Rossomalai is ready, pour this dessert in a glass bowl and keep it in the freezer to serve when it sets.

Cream Caramel Pudding

Sugar as per required for caramel
1000ml Milk
200gm Sugar
9 eggs
1 tsp Vanilla essence

Boil milk and then add 200gm of sugar. Burn the sugar and make golden brown caramel. Arrange the dish for caramel. Whisk the remaining ingredients and pour the boiling milk over it. Pour the mixer in the arranging dish and place it into a Bain-Marie and then poach it at 180-degree Celcius.