Happy Cooking: Vegetarian Biryani….Indian masala

I, whenever enjoyed a good and delicious Biryani, felt that the vegetarians ought to have it as good also. Many a versatile kitchen did turn out this ensemble, but it was, in opinion, at best a Plough.

I, in my efforts to cook up a delightful fare, have finally evolved a recipe which shall be, I am confident, shall be acceptable to the most ardent gourmet critic.

This, simple to cook dish accompanied with a cool Raita (of any kind) and a ‘KACHUMBER’ salad will be a complete meal by itself for any dinner.

For serving FOUR you will require:

1. Long grain BASMATI OR SELA RICE- 02cups

Soaked for 15-20 minutes and slightly under boiled, &, tossed to separate the grains

2. Onion diced - 01 cup and Onion sliced. -1/2 cup, fry sliced onion till golden.

3. Potato small(size of lime) round peeled- 08

4. Paneer/Cottage Cheese 1” cubes – 16pcs.

Deep fried to golden brown.

5. Curd/Yogurt beaten – 1/2 cup

6. Fresh green Chili diced -04

7. Fresh Coriander leaves -04 tps

8. Ginger Garlic paste – 03 tps

9. Jeera/Cumin, Dry Coriander powder-02 tps each

10. Cloves – 06/08 pcs

11. Black Cardamom – 04/06 pcs

12. Green Cardamom – 06/08 pcs crushed to near powder.

13. Cinnamon Sticks – 04, 1” each

14. Bay leaves/TEJ Pata - 04

15. Red chili powder – 02 tps

16. Turmeric powder – 01 tps

17. Salt to taste

18. Cooking Oil – 75 ml (recommend use Desi ghee )

METHOD

1. Place the under cooked rice in a broad plate or thali and pour 02 spoons of the cooking Oil and mix the entire rice and ensure each grain is separated.

2. Take a deep vessel like a PATILA with a narrow opening. Place on medium flame and pour in the entire cooking oil. Let it heat for a minute.

3. Put in bay leaves, Jeera, Cloves, Black Cardamom, Cinnamon sticks and crushed green Cardamom. Fry for a minute.

4. Add Ginger Garlic paste, green chili and half of the fresh coriander leaves. Also, diced Onion. Sprinkle a little Salt & stir fry till Onion starts to look light golden.

5. Put in all the potato and stir fry till light golden color.

6. Mix in red chili powder & turmeric powder.

7. Pour in the curd. Stir fry the mixture till the curd is used up and the oil separates.

8. Adjust salt to taste.

9. Put in the fried Cheese, a few spoons of water & stir fry to mix in well for 01 minute.

10. Put in the remainder of the fresh coriander, mix and cover to cook for 02 minute on slow flame.

11. Remove from fire. Immediately remove to another plate all of the cooked mixture.

12. In the same vessel, put in half of the rice, spread the cooked mixture, cover with the rest of the rice. Spread the fried Onion slices and a couple of spoons of oil/desi ghee. Cover the vessel and place a heavy weight on the lid. Pressure cook for a few minutes on very low flame, preferably keeping a TAVA between the flame and the vessel.

Serve HOT with the suggested accompaniments.

Happy Cooking: Bhuna Murg Dilpasand….Indian Masala

Chicken, a relished dish the world over. It can be cooked in a variety of recipes and yet be a unique platter in its’ own way. It can be roasted, fried, boiled skewered or any more methods one can fancy. The result is always palatable.

One such method in cooking is by making a pot roast. It’s a simple cooking method, but which enables the flavors of the spices & herbs used to ooze out and add to the final product of ‘Bhuna Murg’.

For this dish you may cook a boneless chicken or otherwise. I recommend a small (400 gms, dressed) chicken cut in to EIGHT pieces. Or, you may select 06 legs of similar size.

You will require:

1. Chicken, as suggested.

2. Onion diced, 04 cups.

3. Fresh coriander leaves, 04 Tps.

4. Green Chili diced, 02 Tps.

5. Ginger Garlic paste, 02 tps.

6. Green Cardamom, 06 pcs-retains the peels and crush seeds to powder.

7. Curd/Yogurt, beaten 1 cup.

8. Red Chili powder, 02 tps or as per your taste.

9. Turmeric powder, 01 tps.

10. Dry Coriander powder, 02 tps.

11. Branded Chicken Masala, 01+1/2 tps.

12. Jeera/Cumin,powder 02 tps

13. Javitri /dry Mace flower, 5-6 strands

14. Salt to taste.

15. Cooking oil

16. Water.

17. Juice of 01 lemon/lime

METHOD

1. Marinade the chicken for 30mts in: Half of the lemon juice, half of all the dry spices, Ginger Garlic paste and 1/2 cup Curd/Yogurt.

2. In a wok on medium flame pour in 75ml of oil and on heating put in the ginger garlic paste, green chili and stir fry.

3. As the green chili starts to fry put in all of the Onion and stir fry till transparent.

4. Throw in all of the remainder dry masala, the cardamom peels; half of the fresh coriander, a little salt and stir fry the Onions till they start to turn pink. Pour in a few tea spoons full of water and blend the masala till it starts to brown. This will also help you to get extract of Red chili oil. Add a couple spoons of oil, if needed.

5. Put in the marinated chicken, mix and stir fry till the chicken begins to form a fried golden outer crust. Add the rest of the curd/yogurt & stir fry, to ensure the masala does not stick to the bottom of the wok. Adjust salt. Continue adding water, few spoons at a time, ensuring the chicken is cooked. This phase of the cooking is by stirring all the time, gently. The final product is a masala covered chicken.

6. Check, when chicken is well done, pour in the lemon juice & remainder of the fresh coriander. Blend. Remove to serving platter and dust the dish with crushed cardamom powder.

Best served hot with Phoolka /tandoori Roti.