SHAZIA
& NOOR

shazia

Shazia is the 80-year-old we snapchatting, youngest know. She's a filter-flexing grandmother who's hip to all the latest trends. And while she has one foot always in the now, she has another firmly planted in the past. With her ancestral roots reaching far back into the far back into the beginnings of the Nizam era, Shazia is a repository of forgotten recipes that are all but lost to time. She generously shared the recipe for her legendary Bade ki Biryani, a hand-me-down from the khansamas of yore. It's the finest testimony yet to the belief that some things never grow old.

Little Miss Noor is the great-granddaughter of none other than Shazia who absolutely dotes on her. This charming chatterbox talks nineteen to the dozen, regaling friends and strangers with amazing tales of adventure that she dreams up every night with her puppet friend, Mimi. Noor insists that they're all true, and Shazia concurs. For what are dreams if not reality simply waiting to happen? Dream on, Noor, dream on.

crosses
biryani

Haleem

JUST HOW NOOR LIKES IT.
cows

HOW DO I GET
ON DISCORD?"

- Shazia
TRY THEIR FAVOURITE
infinite pattern
biryani
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Haleem

Shazia shared it with us. And we're sharing it with you. Because recipes shouldn't be secret; they're gifts to humanity, meant to be savoured by all. Try your hand at it and let us know how it tasted. You’re welcome!

INGREDIENTS

Ingredients
  • Mutton (boneless)
  • Broken Wheat
  • Refined Oil
  • Ginger & garlic paste
  • Green chilli paste
  • Dhaniya powder
  • Haldi powder
  • Curd
  • Dalda
  • Ghee
  • Elaichi powder
  • Garam masala
  • Pathar ka phool powder
  • Potli masala water
  • Mutton stock water
  • Cashewnut paste
Quantity
  • 4 kg
  • 1700 Gms
  • 1 Ltr
  • 250 Gms
  • 200 Gms
  • 350 Gms
  • 40 Gms
  • 1500 Gms
  • 1 Kg
  • 1 Kg
  • 100 Gms
  • 40 Gms
  • 10 Gms
  • 700 Ml
  • 5 ltr
  • 600 Gms

PROCESS

  • Brew a mutton stock with bones and let it rest. Make a stock of Potli masala and keep aside.
  • Wash the lamb and boil it until tender. Cool down & shred the lamb.
  • Boil broken wheat, cool it down and make a paste, keep aside.
  • Take a heavy bottomed saucepan. Add dalda and ghee, once the ghee is hot enough add ginger & garlic along with green chilli paste. Sauté till all the moisture has evaporated.
  • Add the broken wheat paste, cashew nut paste, lamb stock and the Potli masala stock. Cook on medium heat while stirring continuously so it doesn’t stick to the bottom of the pan.
  • Once reduced add the shredded lamb and the powder masalas. Continue to cook till the oil separates from the mixture.
  • Serve the haleem with fried onion, fried cashew nuts, mint & lemon wedge.
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