The Penicillin Cocktail Is An Perfect Fit For Your Dum Biryani and Tandoori Chicken Tikka
Image Credit: Tandoori chicken tikka/ Pic- Kunal Kapur

Whether you’re a beginner, an enthusiast, or a long-time fan, there are always untold stories to be discovered in the mysterious, closed-off world of Whisky. And it won’t be wrong to say that pairing a good whisky with some great plates is always a chefs dream. When we talk whisky and food pairing it mostly sees toe main parameters -either the whisky compliments the food or totally contrast and both work.

While even whiskys are used as marinades, while stir-frying, glazing or in desserts, lets not forget that different styles of whisky open up best when paired with some great flavours and textures.  For example, like the smoked salmon goes best with lighter single malts, and so on lets see how this whisky based cocktail Penicillin, that is made with Oaksmith gold pairs best with


    Oaksmith Gold 50ml

    Lemon Juice 17.5ml

    Honey Mix 15ml

    Ginger to muddle

The taste of biryani blends great with Oaksmith Gold/ Pic- Radisson Blu



    Mutton leg/ Country Chicken     1kg

    Yoghurt     200gm

    Ginger    25gm

    Garlic    25gm

    Kashmiri Chilli Powder    100 gm

    Red Chilli Powder    80gm

    Turmeric Powder    30gm

    Garam Masala Powder    50gm

    Kasoori Methi    20gm

    Ghee     100gm

    Mint leaves     10gm

    Brown Onion    100gm

    Fresh Green Chilli    50gm

    Bay Leaf    2gm

    Green Cardamom     5gm

    Cinnamon Sticks    2gm

    Cardamom Big     5gm

    Refind Oil    100ml 

    Biryani Rice    600gm

    Salt     80gm

    Kewra Water    5ml

    Saffron    1gm

Method of Preparation:

    Place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.

    In a Handi marinate lamb/ Chicken with yoghurt, cloves, cardamom, bay leaf and chilli powder and ginger garlic paste and all spices

    Let the meat marinate in refrigerator for 3 hours, add refined oil mint leaves and coriander.

    Heat water in another pan, add soaked rice, green cardamom, refined oil mint leaves , cooked the rice till it gets 50% done, strain the rice and let the excess water drain.

    Put marinate lamb in gas stove, add rice layer by layer, pour ghee, saffron and brown onions at last.

    Cover the Handi with lid by applying Atta roll in the corners to get the perfect dum and aroma.

    Let the Biryani dum for 30 min in lower flame, turn off the flame open the lid after 20 min Serve hot with raita or saalan.