Tuesday, May 4, 2010

Mumbai Biryani !!

1 kg / 2.2 lb of Chicken cut into pieces 
3 cups of Rice, long grained (Kohinoor Basmati), washed and half cooked.
2 cups of vegetable oil
2 cups onions sliced
1-2 no of potatoes, peeled and cubed into 3-4 cm pieces
1 tbsp ginger-garlic paste
1 cup chopped tomato
1 tsp cumin powder
1 tbsp thinly sliced ginger
2 cups yogurt
2 tbsp garam masala pwd
Salt to taste

Half cook the long grained rice in a heavy bottom pan. Let the rice boil on medium high flame approx 10-15 min. Strain the rice and keep it aside. Make sure you do not over cook.
1. Heat the oil in a heavy bottomed pan, fry the onions till golden brown. Remove with a slotted spoon on an absorbent kitchen towel and keep them aside.
2. In the same oil, add ginger-garlic paste, saute for 3 minutes.
3. Add the tomatoes and cook till the oil separates/comes to the surface.
4. Add the chicken pieces, yogurt, and cumin powder.
(if you have marinated the chicken before there is no need to add extra ginger-garlic paste and yogurt (step 2 and 4). You can marinate the chicken and keep it aside for 1/2 an hour, marinate the chicken pieces with 1 tsp of ginger-garlic paste and 1-2 tbsp of yogurt),
5. Stir fry for 6-7 minutes.
6. Add potatoes and salt. Saute and cook for another 5 minutes.
8. In another large heavy bottomed pot, put a layer of chicken (without the gravy) and potatoes, cover with half of the half cooked rice.
9. Crush and sprinkle part of fried onions and half of the garam masala.
10. Pour some gravy on the top. Repeat this process a second time or till all the ingredients are used up.
11. Now, cook on low heat and place some live charcoal on the lid for 20 minutes. 
12. Alternatively, this could also be done in an oven.

Serve hot with raita.

Chicken Tikka !! (Grilled Chicken)

2 lb Chicken deboned
2 tbsp of cooking oil
1/2 tsp cumin pwd
3 tbsp of ginger garlic paste
4 tbsp lemon juice
1-2 tsp gram flour (besan)
1 tsp red chilli pwd
1/2 tsp mace pwd
1/2 tsp white pepper pwd
4-5 tbsp yogurt
1 tbsp garam masala powder
 oil for basting

1. Cut chicken into 1 inch cubes.
2. Whip yoghurt and mix in all the other ingredients.
3. Marinate chicken pieces in it and keep refrigerated for about 4-5 hours.
4. Skewer each piece an inch apart including green/red/yellow bell peppers, onion squares and tomato squares.
5. Brush with oil and roast again in a preheated oven @ 350 °F for 10 minutes, basting at least twice.

To Serve:-
 Remove to a platter and serve with onion rings, lemon wedges and mint chutney.

Tadka Daal !!

1 1/2  cups of split pigeon peas (toor /tuvar daal), sorted and washed in 3-4 changes of water.
4 -4 1/2 cups of water
1 tsp turmeric pwd
2 tbsp of vegetable oil / ghee
1 medium sized tomato chopped
1-2 tbsp crush garlic cloves
1-2 tbsp minced fresh curry leaves
1-2 fresh green chillies
1 tsp cumin seeds
1/2 tsp red chilli pwd
 a pinch of hing (asafoetida)
1 tsp powdered jaggery (optional)
Salt to taste
Finely chopped fresh coriander for garnish

For the 'Tadka' :-
1 tsp of cumin seeds
1 tsp of ghee/vegetable oil 

1. Heat ghee/vegetable oil in  a pressure cooker/pan.
2. Add cumin seeds, when the seeds start to splutter add the curry leaves, hing, chopped green chillies, crushed garlic and saute for 1/2 - 1 minute.
3. Add chopped tomatoes, salt and saute for another minute.
4. Add turmeric pwd, a tsp of jaggery(if using), and the toor/tuvar daal.
5. Add water, mix well and close the pressure cooker.
6. Cook till 3 whistles. Remove from heat and allow the pressure to release slowly.
7. Transfer the cooked daal in a serving bowl.
8. For 'Tadka'- heat ghee/ oil  in a frying pan. Add cumin seeds and Let it crackle. 
9.Then Pour this Tadka onto the cooked Daal.
10.Garnish with Coriander leaves .

Serve Hot with Jeera Rice/Plain Boiled Rice.