The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.
At Evolve Back, Coorg soul food finds body and spirit to seduce your palate in three awesome temples to the culinary arts. The impressive culinary spread at the resort is outdone only by the breathtaking settings of its restaurants.
Kabsah Laham Bis – arabic biriyani
1.Rice – 1 kg
2.Mutton – 1 kg
3.Cardamom – 5 Grams
4.Cumin seeds- 3 Grams
5.Cloves – 5 Grams
6.Ginger – 15 Grams
7.Garlic – 15 Grams
8.Green Chilly – 15 Grams
9.Fried Onion – 100 Grams
10.Coriander Leaves – 15 Grams
11.Mint Leaves -15 Grams
12.Lemon – 2 No
13.Curd – 240 Grams
14.Ghee – 120 Grams
15.Red Chilly Whole – 5 Grams
16.Coconut – 2 No
17.Black Pepper – 5 Grams
18 Poppy Seeds -15 Grams
19.Coriander Seeds – 5 Grams
20.Anis Seeds – 5 Grams
1.Wash mutton and place it in a vessel.
2.Grind green chillies, ginger, garlic, spices, fried onion, black pepper, red chilly whole, poppy seeds, coriander seeds and anis seed and mix them all, then add this mixture to the meat.
3.Then add curd to it, mix thoroughly. Leave for half an hour.
4.Take 2 litres of water in a vessel and put it on the stove.
5.When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as a second layer. Finally, spread the fully cooked rice.
6.Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
7.Now make a thick roti with dough and cover the mud pot and cook for 15 minutes on charcoal.
8.Take out from the charcoal. Leave for 15 minutes.