Chicken Pasanda

Ingredients:

    1.       1.5 KG chicken (skinned thighs and drumsticks preferably)

    2.       Coriander seed roasted – 1 tbsp

    3.       Cumin seeds roasted – 1 tsp

    4.       Fennel seeds (saunf) roasted – 1 tsp

    5.       Oil – 4 tbsp

    6.       Green cardamom – 4 nos.

    7.       Cinnamon – 1 stick

    8.       Onion finely chopped – 1 medium

    9.       Garlic paste – 2 tsp

    10.   Ginger paste – 1 tsp

    11.   Green chilies – 2-3 slit

    12.   Tomatoes chopped – 2 medium 

    13.   Turmeric powder – 1/2 tsp

    14.   Red chili powder – 1 tsp

    15.   Salt to taste

    16.   Yogurt – 1 cup

    17.   Butter – 1/4 cup

    18.   Cream – 1/4 cup

    19.   Garam masala powder – 2 tsp

    20.   Fresh coriander chopped – 2 tbsp

Method:

Grind the coriander seeds, cumin seeds, fennel seeds to make a fine powder.

In a pan, put oil, add green cardamoms, cinnamon and sauté for few minutes.

Add chopped onion and fry it until golden brown. Add ginger garlic paste and green chilies and sauté for a minute.

Add chopped tomatoes, cook for 3 to 4 mins. Then add turmeric powder, red chili powder and the coriander-cumin-fennel powder and mix it well. Add salt and chicken and sauté for a min.

Add yogurt and mix well. Add ½ cup of water and bring it to a boil. Cover and cook it till the water dries up and the chicken gets cooked. Finally add butter, cream and garam masala and mix it well.

Garnish it with chopped coriander leaves and serve hot with roti or paratha.

Chicken Biryani

Chicken Biryani

Ingredients:

1.       Basmati rice

2.       Chicken

3.       Nutmeg

4.       Mace

5.       White pepper (shahi morich)

6.       Black cumin (shahi jeera)

7.       Cubeb (kabab chini)

8.       Bay leaves

9.       Ginger garlic paste

10.   Onion(finely chopped)

11.   Kewra water

12.   Meetha ator

13.   Salt

14.   Saffron (soaked in milk)

Step 1:

 Soak the rice for 1 hr in water. Drain the water and keep the rice aside.

Step 2:

Dry grind all the spices (nutmeg, mace, white pepper, black cumin, kabab chini) to a fine powder. 

Step 3:

Marinate the chicken with onion, ginger garlic paste and whole black pepper.

In a pan add little oil and mix the rice with the masala (ground in step 2) well and add salt to it.

Grease the pressure cooker with oil. Place the bay leaves at the bottom. Then add one layer of rice followed by a layer of chicken and then another layer of rice. Then, add water (quantity of water is – for one cup of rice, add one and half cup of water). Then, add one spoon of keora water, one drop of meetha ator and 3 to4 tablespoons of ghee. Add the saffron soaked in milk on top of the rice. Cover the lid and cook it on high until the first whistle. Switch off and wait for 10-15 minutes. Remove the lid and garnish with the fried onions before serving. In case of rice cooker, the quantity of water will be same as the quantity of rice plus 1 and half cup.

Kasundi Mustard Sauce

Kasundi Mustard Sauce

In a blender, add:

            1.       Yellow mustard 1 cup

            2.       Black mustard 1 cup

            3.       Coriander powder 2 tbsp

            4.       Red chili powder 1tbsp

            5.       Turmeric powder 1tbsp

            6.       Finely chopped raw mango 1 cup

            7.       Finely chopped ginger 1 tbsp

            8.       Finely chopped green chilly 1 tbsp

            9.       Add powdered sugar 3 tbsp

Preparation Method:
 

Add water as required. Make a paste of it.

For seasoning, add 2 to 3 tbsp of mustard oil in a pan. Add cumin seeds 2 tbsp. Add asafoetida (hing) 2 tbsp. Add kasundi mustard paste. Add water as required. Stir it for a while to make a smooth paste and your kasundi mustard sauce is ready.

Italian Seasoned Yogurt Chicken

Directions:

1.      Cut the chicken into small pieces (2 inches) and finely slice the onion. Marinade the chicken in a bowl with yogurt, onion and some olive oil for a few hours in refrigerator (although not quite necessary).

 2.      Cook one cup of mixed long grain and wild rice in a steel container or sauce pan with two and a half cups of water. When water comes to boil, cover and simmer at low heat for about 20 minutes. Stir occasionally with a fork. Cook rice until water is evaporated and rice becomes tender but not overcooked. The black wild rice will remain somewhat harder than the long grains, which is normal.

3.      Heat olive oil on a large flat ceramic skillet. When oil is hot, put the marinated chicken with bay leaves. Stir the chicken mix on high heat. Water will soon start to release from the chicken and yogurt mixture. Keep on high heat as water is evaporated slowly. During the process keep adding Italian seasoning, oregano and black pepper and stir. Add salt to taste towards the end. Cooked chicken will be ready when water is fully evaporated leaving a thick yogurt-based sauce.

This chicken dish goes well with wild rice or even with white rice as well. Pita bread and hummus dip on the side can nicely complete the meal.