Chicken sindhi Rice

Inspired by Sindhi Chicken Biriyani

❥INGREDIENTS:
1 tsp ginger, grated
1 tsp garlic, minced
3/4 cup oil
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/4 tsp salt or to taste
5 cloves
5 green cardamom pods
16-18 whole black pepper
1 tsp cumin seeds
1 cinnamon sticks
2 small bay leaves
3/4 cup plain yogurt
1/2 tsp garam masala
2 medium size onions, sliced
2 medium size tomatoes, cut into wedges
2 medium size potatoes, peeled and cut into wedges
1 green chilies, chopped (optional)
yellow/orange food coloring
oil for frying the potato
water, as needed. for boiling the potato
❥For rice:
2 liter water for boiling
3 tsp salt
1 tsp whole garam Mashala
2 cups long grain basmati rice
❥DIRECTIONS:
❥Prepare the potatoes:
In a sauce pan add water and potatoes.
Bring it to boil keeping the heat to high.
Boil for about 6 minutes then drain the water from the potatoes.
Let dry completely then fry them on hot oil for 3 minutes or until it's slightly golden brown.
Once golden brown remove from oil and transfer onto a paper towel to remove the excess oil.
Set aside.
❥Prepare the chicken:
In a wok heat oil on medium low heat then add sliced onions.
Fry for 18-20 minutes on low heat or until it turns golden brown.
Once it's golden brown remove some of the onion for the later topping of the biryani.
In the remaining frying onion add ginger and garlic and fry for 1 minute.
Then turn the heat to high and add chicken. Fry for 2 minutes.
After that add spices and seasoning (salt, turmeric powder, red chili, bay leaves, black pepper,
cardamom pods, cloves, cinnamon stick and cumin seeds). Fry for 5 minutes.
Then add yogurt and mix well until everything is well combined.
Next cover and cook on low medium heat for 20 minutes or until the chicken is fully tender.
After 20 minutes remove lid and turn the heat to high fry for 5 minutes or until most of the liquid (water)
has evaporated or when the oil comes up.
Now add garam masala. Mix well.
Then add dried prunes, tomatoes, fried potatoes and green chili (optional). Stir until everything is
well combined.
Turn off heat immediately and remove from heat.
The chicken is done, set aside.
❥Prepare the rice:
Wash and rinse rice until the water runs clear.
Once cleaned soak rice in water for 30 minutes.
After that drain the soaked rice and place it in the boiling water.
Add salt and whole garam mashala. Give a good stir.
Cook the rice al dente just for about 6 minutes on medium high heat.
Don't cook it fully. It should be about three quarters of the way cooked.
Then drain the water off.
❥Assembling the Biryani:
Layer the meat masala with the rice, remembering to sprinkle the reserved fried onions and some food coloring over the rice in between the layers.
Cover with a tight lid and place on very low heat for about 5-10 minutes to steam.
Once done, open and fluff up the biryani gently.
Serve with sliced lemons, Riatah...

Jhinge Bessari

1. 10-15 small prawn
2. 3-4 Ridge gourd, finely chopped
3. one small size coconut grated
4. Salt
5. 2-3 chilis
6. Mustard Oil


Mix all the ingredients including prawn and oil and in a low flame  heat  a lil bit of oil in kadai and put the mixer in kadai. cover with lid. Stir occasionally . Cook it Ridge Gourd are cooked and water dries up.
PS: Khub beshi shukno hobena .

Narkel Chingri:(Moms kitchen)

1. 20-25 medium sized prawn deveined
2. 1 medium onion finely chopped
3. 1 medium size coconut, make a paste of it ( not very fine paste)
4. 3-4 green chilies
5. Turmeric powder
6. Coconut milk half cup
7. Salt
8. Sugar
9. Mustard Oil (you need more oil to make it)

Clean and wash the prawn. Smear the prawns with salt and turmeric. Now in a blow put all ingredients. Add prawn and mix all . Now you can cook this in a microwave or in a pressure Cooker.
I usually do it in Micro since this method takes less time :)). In high power, micro it for 3-4 mins and then give a stir, if needed add some more coconut milk and a lil bit of oil again ( since  if you make anything in micro it usually gets dry up very fast). Micro it again for another 2-3 mins. Make sure oll prawns are cooked properly.
PS: besh anek ta sarser tel lagbe..kiptemi korle chalbena :)))

Now.. narkel Chingri is ready to eat..yammuuyyy.


 

Capsicum Chicken - recipe by Archita

1kg chicken r jonyo 1.5 capsicum ar 1/2 bunch dhonepata r as required Kancha lonka. eksonge bete nibi

Tarpore chkn ta..oii bata, 1 boro Peyaj/2 medium bata...doi..ada rasun nun ar samanyo halud diye 2 hours marinate kore rakhbi..tarpore sada tele chkn pc gulo mashla theke tule..ektu mashla jhariye ektu bheje niye then mashla diye kashabi

Jakhan chkn ta cook hoye jabe..tel chere berobe..jol dibi..bhalo kore futite mishti diye namabi

Mutton dopiaaza

inspired from : http://www.ecurry.com/blog/indian/curries/gravies/mutton-do-pyaza/

Mutton Do Pyaza

Ingredients: (serves 3-4)

1. 1 lb mutton/goat meat

For marinade:

1. 4 tablespoon plain, thick yogurt
2. 1.5 tablespoon  garlic paste 
3. 1 tablespoon ginger paste
4. 2-3 tablespoon onion paste or grated onion (use a box grater)
5. 1 tablespoon mustard oil
6. 1 teaspoon salt
7. 1 teaspoon turmeric powder
8. 1 tablespoon grated raw papaya or a tiny bit of meat tenderizer (optional: this just helps the meat cook a bit faster and makes it tender)

For the Sauce:

1. 5 tablespoon oil or ghee (ghee preferred)
2. 1 cups packed thinly sliced onions + 1 tablespoon oil/ghee
3. 1 large black cardamom
4. 2 small green cardamom
5. 2 inch stick cinnamon
6. 6 cloves
7. 5 hot green chili peppers, stemmed and slit (remove seeds and membrane if you do not want it too spicy)
8. 4-5 cups (8 oz ) tightly packed thinly sliced onions (pref. red onions)
9. 1 teaspoon sugar
10. a generous amount of freshly ground black pepper (adjust amount to taste)
11. 2 tablespoon minced fresh ginger
12. 1 tablespoon minced fresh garlic
13. 1 tablespoon coriander powder
14. 1 teaspoon turmeric
15. 1 tablespoon Kashmiri red chili powder
16. 1 cups water or as much needed, if needed. 
17. 1/2 teaspoon Garam Masala (homemade or store bought)

Note: Please do not compromise on the amount of onion (or the time spent in slow cooking them). While more won’t hurt, less will.  The onions make the dish, in both texture and flavors.

Method:

Note: I will have two ways to cook this; One will be the traditional long, slow cooked way and the other one is the quick way which I usually do these days. 

Wash the meat clean and pat dry. Combine all the ingredients for the marinade and toss the meat well with it. Or you can place the marinade in a ziploc bag and place the meat in it. Then rub the marinade on the meat and allow it to sit for a couple of hours. Overnight works well.

When starting to cook: heat the tablespoon of oil or ghee. Add the cup full of sliced onions to the ghee/oil with a little sprinkle of sugar and salt and cook the onions in low to medium heat until the onions turn golden. Keep stirring and cook until they are brown and crisp, not burned. Remove with a slotted spoon and set aside.

To cook the short-cut way:  Precooking the meat
Place the meat with the marinade and one cup of water in a pressure cooker and partially cook the meat, for about 10 minutes after the steam builds up or whatever time your pressure cooker will take to cook it. The meat should to a bit more than one fourth cooked. Let cool and open the pressure cooker. Set aside the pre cooked meat and the sauce and marinade.

For the traditional way, just remove the meat from the refrigerator if you were marinating in the refrigerator about an hour  before you start cooking so it can come to room temperature.

Once it comes to the room temperature, remove the meat from the marinade (and save the marinade). Heat about a tablespoon of oil in the pan and place the meat, if possible in a single layer and slightly brown them on all sides, tossing and flipping them in required. Remove the meat and set aside. This is somewhat seal them so they remain moist.

Making the Sauce:

Pound the cardamoms, cinnamon and clove until they crack. Place them in a large (you are going to cook the meat here), heavy bottomed pan and let it heat up with pounded spices. As the spices toast there will be sweet aroma of the spices. Add the 5 tablespoon oil to the pan and allow it to heat up.

Once the oil is hot, add the sugar and stir it around in low heat until it starts to dissolve. Be careful not to burn the sugar. Add the slit green chili peppers and all the onions and cook at low to medium heat until the onions starts to caramelize. They will turn pinkish golden first and then deep brown on the edges, not dark or burnt brown. Now add the minced ginger and garlic  and the fenugreek seeds to the cooked onions, toss well and cook again for about a couple of minutes.

Time to add the meat: If you have pre cooked the meat, strain them from the liquid (save the liquid) and place them in the pan. If you have just sealed the meat by browning them, place them in the pan with the onions. The cooking process is going to be the same for both, except the uncooked meat will take longer to complete.

Toss the meat well with the onions mix. Increase the heat. You will now be cooking mostly on medium to high heat. Add the turmeric, coriander powder, fresh grinds of black pepper and chili powder. Cook everything for about 5-7 minutes until the meat and the onion mix blends well. Now start adding some of the cooking liquid (if you have pre cooked the meat) , or some of the marinade with some sprinkle of water so the mix does not stick at the bottom of the pan and continue to cook at medium heat mostly. The target is to braise the meat slowly with the spice mix for the flavors to infuse slowly.

Cook slowly adding the cooking liquid or some of the marinade with warm water when the mix dries out. With the partially cooked meat you might need to cook for about 40 minutes, and much more with the uncooked meat. When all the cooking liquid/marinade + warm water is used up and the meat and the onion mix in the pan comes to a texture of a thick brown mix with oil separating from the sides, it is time to cover and do the final cooking for the meat to get tender.

Add a cup (less for the pre cooked meat as the meat might be almost done by now) of hot water to the pan,  and the pre fried crisped onions and cover it tightly. The precooked meat will need less water and way less time to cook depending on how much it was cooked before. Cook until the meat is tender and almost falling off the bone.  (might take more than an hour or hour and half for the uncooked meat). Add more water if required. The consistency of the final dish should be like the one I have in the wok (see photo).

If you want less sauce, you made uncover and reduce the liquid to what ever consistency you want. When done, add the Garam Masala powder and kewra water. Cook for five more minutes switch off the heat. Keep tightly covered until ready to serve. Garnish with fresh cilantro/coriander and more fresh slit green chili peppers if you wish.

Serve with rice or bread and  good squeeze of fresh lemon juice on the meat. Sit down and enjoy your meal.

Mutton biryani Kolkata authentic

Inspired from : https://www.youtube.com/watch?v=rpOw5q6HuVU 

Chicken Chaap

Kolkata Chicken chaap

Inspired from : https://www.youtube.com/watch?v=UWFUOySRDtg


Ingredients :

Chicken big pieces - 2kg,
Curd - 2tblspoon,
Kewra water
Big onion paste - 1
Rose water
Saffron in hot water - 1/2cup
Beson - 6tbsp roasted on dry tawa
Ginger paste - 1tbsp
Garlic paste - 1tbsp
Oil: ghee -  3:1 in generous amounts
Garam masala powder - 1tbsp or so (biryani masala or make shahi garam masala at home)
Whole garam masla (cloves, darchini, cardamom, black pepper corn)
Red chilli powder


Marinade the chicken with curd, onion paste, ginger garlic paste, salt, saffron water, beson, some kewra and rose water for atleast 2 hours.

Heat oil and ghee. Give few cardamoms, cloves, and a stick of darchini, and 5-6 whole black pepper corn.

Shake marinade from chicken pieces and fry in a single layer - both sides.  Fry on medium heat. Make sure the chicken pieces become pale and not too brown. Take from oil and keep aside.

Now pour the marinade in oil along with the fried chicken pieces. Cover and cook on low-medium heat for 20mins or so until the chicken gets cooked.

Give 2tspoons of kewra water, rose water and ghee at the end. Ready to serve with biryani, pulao, paratha, naan