RSS

Category Archives: Indian Cuisine

Creamy Maharashtrian Chole

Small tomatoes in Korea

Image via Wikipedia

Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
We usually make 2 types of Chole at home- a creamy version and a more sauteed version. This is the Creamy Chole recipe, which I prefer, because it tastes so heavenly and you feel like you’re eating something that took hours to cook, but its so easy, you can make it every week!
  • 1 can chick peas (I use Goya)
  • 1 medium sized onion- diced
  • 1 beefsteak tomato- diced
  • 1 tbsp black mustard seeds
  • 1 tbsp garam masala
  • 3 cloves garlic- crushed and minced
  • 1/2-1 tbsp freshly grated ginger
  • 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tbsp turmeric
  • 1 tbsp chili powder (or to taste)
  • couple tbsp water
  • salt- to taste
  • coarse black pepper- few grinds
  • half bunch cilantro- minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 3-4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tbsp vegetable oil

Tools: Medium/Large non-stick skillet, spatula

1. In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.

2. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).

3. Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.

Serves 4-6

Nutrition:

The 2 ingredients in this Chole that contribute the fat/calories to this dish are: 1 tbsp oil (14 grams of fat/140 calories)

1/4 sour cream (3.5 grams of fat per 1 tbsp/40 calories)

Want to see more recipes using Garama Masala?

Indian Sloppy Joe (Pav Bhaji Recipe)- Vegan

 

Tags: , , , , , , , , ,

Baked Sweet & Spicy Sweet Potato Fries

Picture of fries made from sweet potatoes.

Image via Wikipedia

by chefpriyanka
I love fries- who doesn’t! You’re only LYING to yourself if you say that you don’t like fries. I don’t eat fries because they’re deep-fried and unhealthy. Of course if someone handed me a nice crispy curly fry or waffle fry, I wouldn’t be able to refuse! However, I don’t like getting that greasy, fatty feeling that I generally get after eating deep-fried food; another reason why I avoid fried items!
But, this weekend I made some sweet & spicy sweet potato fries that were amazing- crispy, light, salty, sweet, spicy what can be better than that! Plus, sweet potato is generally low in calories (~150/medium potato) and high in Vitamin A and Dietary Fiber. Baked crisp with melted brown sugar and spicy cayenne- believe me the combination is delicious!
Baked Sweet & Spicy Sweet Potato Fries:
  • 3 sweet potatoes- washed & scrubbed
  • 3 tbsp dark brown sugar
  • 1 tbsp cayenne pepper
  • 1/2-1 tbsp smokey paprika
  • 1/2 tbsp extra virgin olive oil
  • coarse black pepper- few grinds
  • salt- to taste
  • 1 tbsp dark brown sugar (for garnishing)
  • few sprigs of chive- finely chopped
  • PAM olive oil flavor

1. Preheat oven to 425. In a small bowl whisk together oil, pepper, cayenne pepper and paprika.

2. Cut the potatoes into strips (french-frie size) and lay them on a baking sheet. Pour oil mixture over potatoes and toss until evenly coated. Spray with some pam and make sure each strip is hitting the baking sheet. Sprinkle with brown sugar evenly over potatoes.

3. Bake for 30-35 minutes until darker and crispy, tossing every 10 minutes. Remove and cool. While cooling, sprinkle with remaining brown sugar and garnish with chives. Serve with your favorite dipping sauce- I recommend Honey Mustard YUM :)

Serves 4

Look at those crispy fries sparkling with brown sugar.. yummy..

 

Want MORE Vegan?

Tandoori Tofu Masala “Salad”

Roasted Garlic Baba Ghanoush

Indian Sloppy Joe (Pav Bhaji)

…and more..

Nutritional Info

 

 

Tags: , , , , , , , , , , , , ,

Roasted Acorn Squash Stuffed with Vegetable Biryani (Indian Spiced Rice)

Cashew nut snack, roasted and salted

Image via Wikipedia

Christmas is around the corner (trust me it’ll creep up on you really fast, so you better have your gifts ready :-D ), and I like to add a little Indian flair to my Christmas Eve dinner. Ok, I’m obviously not Christian, but being born and brought up in Staten Island, I can say I know a thing or two about Christmas festivities and how important it is, religiously speaking. However, I tend to use Christmas as an excuse to indulge in food and gifts- yes, I’m still a child and there is NO shame in that! For some reason squash reminds me of the holidays- maybe because it’s all over the supermarket in ridiculous quantities and they’re pretty cheap! Just look how cheap you can get some Acorn Squashes at Freshdirect averaging around $1.24 for 1! While using this inexpensive vegetable, I decided to put my Indian twist on Stuffed Acorn Squash.
I roast the squash with some masalas, scoop it out and toss it with Spicy Biryani along with cashews and saffron. It has the perfect winter touch with warm flavors of clove, cardamom, cinnamon and spicy masalas- it’s sure to keep you cozy on a cold snowy day! Biryani by the way is a traditional spicy-roasted basmati rice, served in different varieties across India. It comes in Chicken & Lamb Biryani, but we’re not too concerned with that here :-P . Actually, Wikipediahas a pretty good definition of it! Did I mention this dish is Vegan- yes, I know amazing! So why don’t we get started on my Indian inspired Christmas dish?!
Roasted Acorn Squash Stuffed with Vegetable Biryani:
  • 4 acorn squashes cut in half, gutted
  • 1/2 cup basmati rice soaked in water
  • 1 cup water
  • 2-3 tbsp garam masala (click for a homemade recipe or store-bought is fine)
  • 1 medium red onion- diced
  • 3-4 small sweet peppers- diced
  • handful cashew nuts- chopped a bit
  • pinch of saffron
  • handful cilantro- finely chopped
  • 3-4 tbsp biryani paste- recipe BELOW (or store-bought)
  • 1 medium onion- cut into thick slices (garnishing)
  • salt to taste
  • coarse black pepper
  • PAM original flavor
  • 1 tbsp vegetable oil

1. Preheat the oven to 400 degrees. On a baking sheet place the squash halves, spray with PAM and sprinkle with 1-2 tbsp garam masala. Place in the oven and BROIL till tender and charred- about 10-15 minutes.

2. While the squashes are roasting, in a large skillet, spray with PAM and add vegetable oil and set over medium heat. Add the cashews and saute until fragrant and slightly darkened. Add onions and peppers, sprinkle with black pepper and saute until soft, about 5-7 minutes.

Once the onions and peppers are soft, but now brown, add the soaked basmati rice (make sure not to get any water in it!). Saute for 5-7 minutes. You want to toast the the rice.

3. Remove the squash from the oven and cool for a few minutes before handling. Score the squash into small cubes, WITHOUT cutting through the skin. Scoop the cubes out into a bowl and set aside. Keep the shell aside, DON’T throw out!

4. Once the rice is toasted add 1 cup of water, pinch of saffron, cover and cook on medium-low heat, about 15 minutes. You want the rice to be cooked thru, not mushy so don’t mix it around too much! Once the rice is cooked, add the cubed squash, tossing gently (you don’t want the squash to break and mush around the rice). Add the Biryani paste and toss to coat. Mix in 3/4 of the chopped cilantro. Taste for salt and biryani flavor- it should be strong, spicy and aromatic.

5. In a small skillet, spray with PAM and set over medium-high heat. Add onion slices, and saute without breaking up the circles. Cook until brown-ish about 4-5 minutes. Set aside.

6. Fill each squash bowl with rice, just coming over the top. Top each one with an onion round and sprinkle with remaining chopped cilantro. Serve with yogurt or raita.

Serves 4

Biryani Paste:

  • 1 medium white onion- diced
  • 1 beefsteak tomato- diced
  • 3-4 cloves garlic- crushed and minced (click HERE for amazing garlic tips!)
  • 2 tbsp ginger- freshly grated (need help Tackling Ginger?)
  • 1 tbsp chili powder (it should be spicy!)
  • handful chopped cilantro
  • 4-5 hefty tbsp Biryani paste (I use Patak’s Brand)
  • PAM original flavor
  • 1/2 tbsp vegetable oil

1. In a medium skillet, spray with pam, add oil and set over medium-high flame. Add onions and tomatoes, saute until golden-brown about 4-5 minutes. Add garlic, ginger, chili powder and cilantro. Saute until vegetables are soft and fragrant about 4-5 minutes. Add the biryani paste and mix well, making sure all the veggies are coated. Remove from the heat and let cool (10-15 minutes).

2. In a grinder/food processor, add the biryani mixture and grind until smooth (slightly chunky is ok). Store in an air tight container. Can be kept in the fridge for 1-2 weeks, or in the freezer- for a while!

Makes about 1/2-1 cup

Can’t Get Enough Healthy Vegan? Check these out:

Tandoori Tofu Masala “Salad”

Spicy Cumin Potatoes with Green Chili Tofu

Indian Sloppy Joe (Pav Bhaji)

Baked Sweet & Spicy Sweet Potato Fries

Idli & Vada (South Indian Delight)

Creamy Maharashtrian Chole

 

 
 

Tags: , , , , , , , , , , , ,

Indian Corn & Cranberry Succotash

A pepper plant. Aromatic plants and spices suc...

Image via Wikipedia

Source: chefpriyanka.wordpress.com

Have you ever heard of succotash? It’s a corn/bean dish that has come down to Americans from the Native Americans. It was especially popular during the Great Depression becasue corn was cheap and redily available.

Well, there’s not much explain to do here. It’s corn, it’s chili, it’s cranberry and with a little Indian flair. Sweet, spicy and delicious! Great as a holiday side dish or a healthy snack! But, since it’s the winter season (well tomorrow starts winter to be exact), I was kind of ghetto and used canned corn. It really tastes yummy and is easy to just open and saute! Plus, corn is a great source of protein and fiber- just check it here!

Indian Corn Succotash:

  • 1 can corn kernels, drained
  • 1/2 cup dried cranberries
  • 1 medium red onion, diced
  • 4-5 small green chilies, diced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, finely chopped
  • 2 tbsp garam masala (I used Homemade)
  • salt to taste
  • coarse black pepper
  • PAM original flavor
  • grated parmgiano cheese (optional)

1. In a medium sized skillet over medium high heat spray with PAM. Add onions and garlic and saute for about 3-4 minutes. Add chilies and garam masala- mix until combined well and fragrant about 1 minute. Add corn and cranberries. Saute for about another 5 minutes until soft and and cooked. Add salt and pepper to taste and mix in cilantro. Place on a serving dish and top with grated parmigiano (I know weird, but the nuttiness of the parmigiano went well with the spicy Indian flavors of garam masala!)

Want More Indian Vegan? Check these out!

Indian Stuffed Masala Peppers

Tandoori Tofu Masala “Salad”

Spicy Cumin Potatoes with Green Chili Tofu

Creamy Maharashtrian Chole

 
 

Tags: , , , , , , , , ,

Urad Daal – Slow Cooker Recipe

Curry tree

Image by the weed one via Flickr

A beautiful Daal with a soothing, homey feel to it that is sure to satisfy the palate and the soul. Simple, easy and delicious Urad Daal can also be made as easyly on the stove-top in a sauce pan or in a pressure cooker. Enjoy this Gujarati roadside dhabba dish.

Prep Time: 10 min
Cook Time: 4 Hours
Serves: 4-5
Ingredients:

Urad Daal – 1 cup
Water – 6 cups
Salt – to taste
Lemon Juice – 1 tbsp or to taste

Seasoning:
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Cumin Seeds – 1 tsp
Dry Red Chilies – 2 or to taste
Asafoetida – 1/8 tsp
Curry Leaves – few leaves
Green Chillies – slit, to taste
Ginger – 1/2 tbsp, minced
Garlic – 1/2 tbsp, minced

Cilantro – for garnish

Method:

1. Wash the Urad Daal under the tap till the water runs clear.
2. In the Slow Cooker combine the Daal and the Water.
3. Give the daal a mix, cover and cook on high for 4 hours .
4. After the 4 hours, open, mix and add Salt and Lemon/Lime Juice and mix.
5. To work on the seasoning, heat Oil & Ghee in a skillet.
6. Add in the Cumin Seeds and allow them to sizzle.
7. Add in the Dry Red Chillies, Asafoetida, Curry Leaves, Green Chillies, Ginger & Garlic. Cook for a minute.
8. Add the seasoning to the Daal, add in fresh chopped Cilantro and it’s ready to serve.
9. Enjoy with Chapatis, Rice or by itself, as a soup.

Tips:
Pressure Cooker Method:
1. Cook Daal with the Water and allow the Pressure Cooker to whistle 1 time.
2. Turn the flame off and allow the pressure to go down by itself.
3. Open the Cooker follow the same steps mentioned above.

Stove-Top Method:
1. Cook Water and Daal in a Saucepan, covered, till the Daal is cooked.
2. Follow the same steps as the Slow-Cooker Method.

 

 
Leave a comment

Posted by on March 16, 2011 in Indian Cuisine

 

Tags: , , , , , , , , , ,

Sindhi Kadhi Indian Recipe

Cooked Basmati Rice and peas (beans), with pin...

Image via Wikipedia

Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don’t like or add on the ones you love – it’s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and you’ll need little else to satisfy the soul.

 

Prep Time: 15 min
Cook Time: 30 min
Serves: 4 – 6

Ingredients:

Water – 5.5 Cups + .5 Cups
Besan/Chick Pea Flour – 1/3 Cup
Drumsticks – 1 Cup, cut to 1″ length
Carrots – 2 med. peeled, washed and cut
Cauliflower – 2 big florets, cut to bite-size
Green Beans – 10, cut to 1/2″ pieces
Potato – 1 medium, cubed
Green Chillies – 4 or to taste, slit
Small Eggplants – 3, cubed
Oil – 1 tbsp
Methi / Fenugreek Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste
Jaggery – 2 tbsp or to taste
Tamarind – 2 tbsp or to taste
Cilantro – for garnish

Method:

1. In pressure cooker, combine the Chickpea Flour and the 5.5 cups of Water and remove all lumps.
2. Pressure cook for 1 whistle and allow the pressure to release by itself.
3. In a small saucepan, combine the 1/2 cup Water and the Drumsticks and allow them to come to a boil.
4. Once the Water and the Drumsticks have come to a boil, low heat to a simmer and cook till ready to use.
5. In a big open pan, heat Oil on medium heat and add in the Fenugreek Seeds and allow them to sizzle.
6. Add in Turmeric and Red Chilli Powder and immediately after that all the Vegetables (Potatoes, Green Chilies, Carrots, Cauliflower, Beans & Eggplant)
7. Turn the flame up to a high, mix and coat all the Vegetable with the Oil.
8. Cook for about 3 minutes or till the Vegetables get a slight golden brown and lower the heat to a medium.
9. Add in the Chickpea Flour and Water, add the Drumsticks and the water, cover and cook for 15 minutes.
10. Add in the Salt, Jaggery and Tamarind Paste and mix.
11. Increase heat and allow the Kadhi to reduce and thicken up to a thin custard consistency.
12. Garnish with Cilantro and serve with Rice.

 

 
 

Tags: , , , , , , , , , , , , , , , , , , ,

Bengali Mustard Fish Curry

Yellow mustard seeds

Image via Wikipedia

On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

 

 
Leave a comment

Posted by on March 16, 2011 in Indian Cuisine, Seafood

 

Tags: , , , , , , , , , , , , , ,

Okra (Bhindi) Raita Recipe

Okra Raita is a medley of crisp, crunch, flavor, coolness, eye-appeal and uniqueness. A little patience takes us a long way and is so worth the effort. Okra is a favorite vegetable for a lot of folks, so enjoy this great combination.

Prep Time: 20 min.
Cook Time: 25 min.
Serves: 4 – 6

Ingredients:

Bhindi /Okra – 1 lb
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Chaat Masala – 1 tsp or to taste
Salt – to taste
Red Chili Powder – to taste
Yogurt – 2 cups
Cilantro – few sprigs, chopped fine
Green Chilies – to taste, chopped fine

Method:

1. Wash, wipe and remove the end of the Okra.
2. Using a Food Processor, pulse a few times to chop them.
3. In a wide pan, heat Oil and add Mustard Seeds.
4. Once they pop, add Asafoetida, and the finely chopped Okra.
5. Add Chaat Masala, red Chili Powder and Salt and mix.
6. Reduce heat to a low and cook Okra till it shrinks, gets crunchy and changes color.
7. It will take a while and have patience and keep stirring so there is even cooking.
8. When the Okra gets a dark brown color and it has shrunk quite a bit, it is done.
9. Transfer to a bowl and allow to cool.
10. In a serving bowl, beat the Yogurt and add Salt, Cilantro & Green Chilies and mix.
11. At time of serving, sprinkle or mix in the Okra.

Tips:
1. Store the Yogurt and Okra separately and mix together right before serving so it retains the crunch.
2. If the Okra looses crunch, place in a oven or toaster oven on low heat for a few minutes.

 

 
Leave a comment

Posted by on March 16, 2011 in Indian Cuisine

 

Tags: , , , , , , , , , ,

Gongura Daal – Andhra Cuisine

A jar of commercially produced gongura pickle....

Image via Wikipedia

Gongura (also known as pitwaa or sorrel leaves) is a green, leafy plant that has many different uses in Indian cuisine. The popular Gongura Pickle is found in most Indian grocery store shelves. Gongura is a great source of Iron, folic acid and other anti-oxidants. Try this Andhra inspired Gongura Daal recipe (Gongura Pappu) and experience the fresh, tangy flavors of fresh gongura leaves.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4 to 5

Ingredients:

Gongura Leaves – 1/2 lb (Discard stems, wash and chop leaves)
Masoor Daal – 1 cup
Water – 2 1/2 cups plus more for desired consistency
Salt – to taste
Oil – 1 Tbsp
Mustard Seeds – 1/4 tsp
Cumin Seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Onion – 1/2 medium, finely chopped
Ginger – 1/2 Tbsp, minced
Garlic – 1/2 Tbsp, minced
Chilies – to taste, minced
Tomatoes – 1 medium, chopped

Method:

1. Pressure cook Masoor Daal with 2 1/2 cups Water and Salt for 1 whistle. Do not open pressure cooker until all internal pressure is released.
2. Meanwhile, heat Oil in a large pan on medium heat.
3. Add Mustard Seeds and allow them to pop.
4. Add Cumin Sees and allow them to sizzle.
5. Add Asafoetida, Turmeric Powder and Curry Leaves. Mix.
6. Immediately add Onions, Ginger, Garlic, Green Chilies and a little Salt. Mix and cook for 2-3 minutes until Onions are translucent.
7. Add Gongura Leaves, mix and cook for 7-10 minutes (until sliminess is gone from leaves).
8. Add Tomatoes and mix.
9. Add cook Masoor Daal, additional water as needed to get desired consistency, and adjust salt.
10. Bring daal to a boil and remove from heat.
11. Serve hot with Rice or Chapati.

 

 
Leave a comment

Posted by on March 16, 2011 in Indian Cuisine

 

Tags: , , , , , , , , , , , ,

Awhadi Mutton Biryani Recipe

based on :Image:Lamb-Cuts-Brit.png also used s...

Image via Wikipedia

Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!!

INGREDIENTS

  • 1/2 kg mutton
  • 1/2 kg basmati rice
  • 100 gm butter
  • 100 ml cream
  • few strands saffron

MARINADE:

  • 3 fried onions, ground to a paste
  • handful coriander leaves
  • 3 tbsp ginger-garlic paste
  • 300 gms yogurt
  • 1 tsp red chilli pd
  • 1 tsp turmeric pd
  • salt to tast

For rice:

  • 1 tsp clarified butter
  • 1 bayleaf
  • 2 cloves
  • 3 black cardamom
  • 1/2 inch cinnamon
  • 10-15 mint leaves

For mutton:

  • 1 black cardamom
  • 1 green cardamom
  • 1 1/2 inch cinnamon
  • 1 bayleaf
  • 3 cloves
  • 1/2 tsp cumin
  • 1 tsp ginger garlic paste
  • 1 tsp coriander pd
  • 2 pinches nutmeg pd
  • 2 pinches mace pd
  • 1/2 tsp cardamom pd
  • 2 handfuls fresh mint

METHOD

  1. Marinate mutton overnight or at least 3 hrs.
  2. Parboil rice with all the ingredients.
  3. Mix the butter and cream and microwave for 30 seconds.
  4. Soak the saffron in the butter-cream mix.
  5. Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
  6. Add ginger garlic paste and coriander powder and fry a while.
  7. Add the mutton, with 1/2 cup water and pressure cook till nearly done.
  8. Remove whole spices.
  9. Add the remaining ingredients and cook till done.
  10. Reserve a cupful of the gravy.

ASSEMBLY:

  1. in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
  2. Repeat layers.
  3. Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
  4. Put a lid on the pan and seal the edges with a thick flour dough.
  5. Cook on low flame for 15-20 minutes.
  6. Serve warm with the reserved gravy (called qorma) and curd raita.

 

Serves: 6

Recipe posted by sweetjaw on nigella.com

 

 
 

Tags: , , , , , , ,

 
Follow

Get every new post delivered to your Inbox.

%d bloggers like this: