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Rudra’s Recipes

Simple, flavourful recipes made with Rudra’s spices and pickles. Pick one and start cooking.

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Hyderabadi dum biryani in a copper handi

Hyderabadi Dum Biryani

Fragrant basmati rice and marinated chicken, slow-cooked on dum with Rudra’s Garam Masala for a rich, restaurant-style aroma at home.

Paneer tikka skewers with mint chutney

Paneer Tikka Recipe

Smoky, charred paneer and vegetables in a spiced curd marinade made with Rudra’s Red Chilli, Turmeric and Garam Masala. A perfect starter or snack.

Flaky parantha served with mango pickle, butter and curd

Pickle with Parantha

Crisp, flaky layered parantha served hot with a spoonful of Rudra’s Hing Mango Twist pickle. Simple comfort food with a tangy kick.

Hyderabadi dum biryani in a copper handi

Hyderabadi Dum Biryani

A celebration dish from the kitchens of Hyderabad. Long-grain basmati and spiced, yoghurt-marinated chicken are layered and sealed, then slow-cooked on dum so every grain soaks up the aroma.

  • Prep30 min + 1 hr marinating
  • Cook1 hr
  • Serves4–5

Ingredients

  • 750 g bone-in chicken, cut into medium pieces
  • 2 cups (400 g) aged basmati rice, soaked for 30 minutes
  • 1 cup thick curd (yoghurt)
  • 3 large onions, thinly sliced and fried golden (birista)
  • 2 tbsp ginger-garlic paste
  • 2 tsp Rudra’s Red Chilli Powder
  • ½ tsp Rudra’s Turmeric Powder
  • 2 tsp Rudra’s Garam Masala
  • ½ cup chopped mint and coriander leaves
  • 2 green chillies, slit
  • Juice of ½ lemon
  • ¼ cup warm milk with a generous pinch of saffron
  • 3 tbsp ghee, plus oil for frying the onions and 2 tbsp for the marinade
  • Whole spices for the rice: 2 bay leaves, 4 cloves, 4 green cardamoms, 1 small cinnamon stick, 1 tsp shahi jeera
  • Salt, to taste

Method

  1. Marinate. Mix the chicken with the curd, ginger-garlic paste, Rudra’s Red Chilli Powder, Turmeric Powder and Garam Masala, half of the fried onions, half of the mint and coriander, the lemon juice, 2 tbsp oil and salt. Rest for at least 1 hour.
  2. Parboil the rice. Boil plenty of salted water with the whole spices. Cook the soaked rice until it is about 70% done, then drain at once.
  3. Layer. Spread the marinated chicken in a heavy-bottomed pot. Cover with the rice, then top with the remaining fried onions, mint and coriander, green chillies, saffron milk and ghee.
  4. Cook on dum. Seal the pot tightly with a lid and dough or foil. Cook on high heat for 5 minutes, then on the lowest heat for 35–40 minutes.
  5. Rest and serve. Switch off the heat and rest for 10 minutes. Mix gently from the sides and serve hot with raita.

Made with: Rudra’s Garam Masala, Red Chilli Powder and Turmeric Powder.

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Paneer tikka skewers with mint chutney

Paneer Tikka Recipe

Soft paneer cubes and crisp vegetables coated in a tangy, spiced marinade, then grilled until the edges char. Serve it as a starter, in a wrap, or as a snack with chutney.

  • Prep20 min + 30 min marinating
  • Cook15 min
  • Serves3–4

Ingredients

  • 250 g paneer, cut into 1½-inch cubes
  • 1 capsicum, 1 onion and 1 tomato (deseeded), cut into squares
  • ½ cup thick hung curd
  • 1 tbsp gram flour (besan)
  • 1 tbsp ginger-garlic paste
  • 1 tsp Rudra’s Red Chilli Powder
  • ½ tsp Rudra’s Turmeric Powder
  • 1 tsp Rudra’s Coriander Powder
  • 1 tsp Rudra’s Garam Masala
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed
  • 1 tbsp lemon juice
  • 1 tbsp oil, plus more for brushing
  • Salt and chaat masala, to taste

Method

  1. Make the marinade. Whisk the curd with the gram flour, ginger-garlic paste, Rudra’s Red Chilli, Turmeric, Coriander and Garam Masala, kasuri methi, lemon juice, oil and salt until smooth.
  2. Coat. Add the paneer and vegetables and fold gently so the pieces stay whole. Rest for 30 minutes.
  3. Skewer. Thread the paneer and vegetables alternately onto skewers.
  4. Cook. Grill or bake at 220°C for 12–15 minutes, turning once and brushing with a little oil, until the edges are lightly charred. On the stove, cook on a hot, oiled griddle for 3–4 minutes per side.
  5. Finish. Sprinkle with chaat masala and a squeeze of lemon. Serve hot with mint chutney and onion rings.

Made with: Rudra’s Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala.

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Flaky parantha served with mango pickle, butter and curd

Pickle with Parantha

A homely classic: soft, flaky layered parantha straight off the tawa, paired with the tang and aroma of Rudra’s Hing Mango Twist pickle, a dollop of butter and cool curd.

  • Prep15 min + 20 min resting
  • Cook15 min
  • Serves3–4 (makes 6)

Ingredients

  • 2 cups whole wheat flour (atta), plus extra for rolling
  • ½ tsp salt
  • 1 tbsp ghee or oil, for the dough
  • About ¾ cup water, to knead
  • Ghee, for layering and cooking
  • To serve: Rudra’s Hing Mango Twist Pickle, fresh curd and a knob of white butter

Method

  1. Knead the dough. Mix the flour, salt and ghee, then add water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.
  2. Shape. Divide into 6 balls. Roll each into a small circle, brush with ghee and fold into a half-moon, then brush again and fold into a triangle.
  3. Roll. Dust lightly with flour and roll the triangle out gently, keeping the layers intact.
  4. Cook. Cook on a hot tawa for about a minute, flip, spread ghee on both sides and press lightly until golden brown with crisp spots.
  5. Serve. Serve hot with a spoonful of Rudra’s Hing Mango Twist pickle, a dollop of butter and fresh curd.

Made with: Rudra’s Hing Mango Twist Pickle.

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More from Rudra’s Kitchen

Hyderabadi dum biryani in a copper handi

Hyderabadi Dum Biryani

Fragrant basmati rice and marinated chicken, slow-cooked on dum with Rudra’s Garam Masala for a rich, restaurant-style aroma at home.

Paneer tikka skewers with mint chutney

Paneer Tikka Recipe

Smoky, charred paneer and vegetables in a spiced curd marinade made with Rudra’s Red Chilli, Turmeric and Garam Masala. A perfect starter or snack.

Flaky parantha served with mango pickle, butter and curd

Pickle with Parantha

Crisp, flaky layered parantha served hot with a spoonful of Rudra’s Hing Mango Twist pickle. Simple comfort food with a tangy kick.