Hello everyone, since this is my first post of the year. Let me begin by wishing all of you a very Happy New Year. May the coming 365 days bring you joy, peace, love and yes, delicious food in plenty.
Although I have only recently started blogging, I have been fortunate enough to get to know people from across the globe; some who follow my blog and some who read it. It is great fun interacting with you all sharing tips, tricks, recipes and above all the love for good food. A co-blogger (who follows my blog and loves Indian food) recently wrote to me asking if preparing all kinds of Indian food involved detailed technique and consumed a lot of time. My answer? Yes and No. Because of the cultural diversity existing in the country, certain regions do have an elaborate cooking process, some places it’s a quick fix meal. Nevertheless, I promised her to put up Indian recipes that didn’t involve a lot of technique and would be quick to prepare. That set the creative juices flowing and the recipe you see below is the result of one such endeavor.
The Red Roast Chicken (well, that’s what I called it) gets done in about forty five minutes and with a minimal of ingredients. Although I originally thought of only using the masala as a base, the gravy lover in me wouldn’t budge and I added curd towards the end to give the dish some more depth. The dark red colour comes from using a secret trick that I would share with you a little later. The roasted chicken when combined with the aromatic spices and the fragrant curry leaves combines into something that is almost impossible to resist. It is slightly heavier on the spices and oil; however, you could adjust to your taste.
I would be glad to hear from you on whether you’ve tried it and the results.
Red Roast Chicken
- 1 Kg Chicken (I used boneless chicken)
- 5 Tablespoons Ghee (Clarified Butter)
- 3 Tablespoons Refined Oil
- 150 grams curd
- 2 ½ tablespoons Red Chili Powder
- 1 ½ tablespoons Garam Masala Powder
- 1 Teaspoon Turmeric Powder
- 1 tablespoon Cumin Seeds (and some Cumin powder)
- 1 tablespoon Coriander Powder
- 1 tablespoon Cardamom Powder
- 1 tablespoon Cinnamon Powder
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 Big sprig of Curry leaves
- 1 Lemon sized ball of tamarind (Soaked in warm water)
- Green Coriander Leaves (For garnishing)
- Juice of One lime
- Salt to taste
- Clean, wash, dry and cut the chicken. Add in salt, lime juice, and some turmeric powder and keep aside for 20 minutes.
- Now, heat the Ghee and oil together in a pan. When it is hot, add in the chicken pieces and roast them well. Once the chicken pieces start to brown, take them out from the pan and keep aside.
- In the same pan, add in the cumin seeds and the curry leaves and let them splutter.
- Once they start spluttering, add in the Ginger and Garlic paste and let it cook for a while. Once it starts to brown, add in all the other masalas (spice powders) except for the red chili powder.
- At this point, your mixture may be dry so add in a little water, just enough to keep it moist.
- Well now is the time for the secret I promised earlier. When the oil begins leaving the masalas; beat the curd well and add the red chili powder to it. This is done so that the beautiful red colour is released enhancing the end colour of the dish. Add the curd to the mixture along with the roasted chicken and allow it to cook.
- Squeeze the pulp of the tamarind well and add the water to the mixture. Add in the salt.
- Add a little water if you would like it have gravy, else the chicken should be done in 10 minutes.
- Garnish with chopped coriander leaves and serve with steamed rice.
- That’s it. Red Roast Chicken is ready!!!
Being a South Indian, it would be criminal if I don’t put a post on rice anytime soon; and what better rice dish than the emperor of all dishes “The Biryani”.
The Biryani and the Taj Mahal are the two best things left behind by the Mughal rulers. We will cover the Taj in another post on Mughlai food; this time we’ll cover the all- time favorite “Biryani”. Having a biryani means you don’t need anything else since it is a complete meal in itself. Layered with fats, carbs and proteins it is not one of the healthier options but come on, who ever heard of a diet biryani or a low calorie biryani hmm…. Indulgence has its own pleasures right? J
Not much is written about the history of this dish, but legend has it that the Persian soldiers (when going on longer journeys) carried with them a dish that was meat gravy topped with a layer of rice. Although there are many varieties of the biryani available world over, in India almost trace their roots to the kitchens of the Nawabs in Hyderabad and Lucknow. It is said that a particular Nawab boasted of 49 varieties in his kitchen. Essentially, biryanis are of two types, “Kachchi (raw) Biryani” as the marinated rice and meat are cooked together & the “Pakki (cooked) Biryani” this is where the rice and meat are cooked separately and then layered.
Preparing a biryani is a long drawn, elaborate and tedious task. But believe me; it will be worth the effort. I guess with some planning and preparation, the task will be simpler and less strenuous.
I had initially planned doing a either a chicken or mutton one; but there were some large prawns in the fridge & my mum felt that the best way to use them was in a biryani. You could replace the prawns with either mutton or chicken. Purists believe that the ratio of rice to meat should be 1:1 that is 1 kg rice for 1 kg of meat. However, I tried 1:0.7 that is 1 kg rice and 700 grams meat and it came out decent. A good biryani is only as good as the quality of rice used. So, make sure to use good quality and long grained rice. Needless to say, no being miserly on the use of ghee and spices.
Well, get set for the grind of making the yummy Prawns Biryani. My suggestion is make a little extra, the aroma will draw all your neighbours and I’m sure they will not leave till they’ve had some.
- Long grained Basmati rice 800 grams
- Prawns (approx)* 550 grams
- Oil for frying the onions
For the Marinade
- Thick curd 350 grams
- Ginger Paste 1 ½ tablespoon
- Garlic Paste 1 ½ tablespoon
- Green Chillies (finely chopped) 3
- Kashmiri Chilli Powder* 2 tablespoons
- Turmeric Powder 1 ½ tablespoon
- Garam Masala Powder 1 tablespoon
- Jeera (Cummin) Powder 1 tablespoon
- Cinnamon Stick 1
- Green Cardamom 4-5
- Cummin Seeds 1 teaspoon
- Bay Leaf 1 Large
- Star Aniseed 1
We shall begin by making the marinade:
- Clean, De-shell and de-vein the prawns.
- Heat oil in a deep frying pan
- Slice the onions finely. Fry them in the oil till they turn golden brown; be careful since if they burn they will taste bitter. Once done place them on an absorbent paper to drain the excess oil. Let them rest for a while and allow them to get crisp.
- Beat the curd well add in prawns and coat them well with the curd. To this add a little salt, ginger garlic pastes and all the other masalas mentioned under the marinade heading.
- Crush the onions and add to the curd mixture. Remember to keep some aside for garnishing.
- Add the juice of half a lime to it, finely chopped coriander and tear in a few mint leaves.
- Mix well (take care not to damage the prawns) and keep aside for at least 2 hours.
For the rice:
- Soak the rice for atleast 20-25 minutes in water before you begin working with it.
- In a large pan heat water equivalent to double the quantity of rice. When the water starts boiling, add in the rice.
- Add some ghee to the rice. This will ensure that the grains don’t stick to each other. Add in the all the ingredients mentioned under the whole masalas heading and some salt.
- You will need to make sure that you constantly keep watch on the rice to make sure that it doesn’t get over cooked.
- When the rice is about ¾ done, drain it on a colander and let it cool for a while.
- Take out a large spoonful of the rice and keep aside.
- Add ½ teaspoon of the turmeric powder to the milk and stir well. Pour this milk on the rice that has been kept aside. This will give the rice a nice yellow colour. Personally, I don’t like using artificial colouring.
For the assembling:
- Line a heavy bottomed vessel with ghee.
- Add in the prawn marinade and spread well. Top this with a few mint leaves and half the coloured rice.
- Top this with some of the fried onion
- Now layer this with the white rice. Cover it with the remainder of the coloured rice and top it with the remaining fried onions and the mint.
- Seal the vessel tightly and cook for about 30* minutes on medium flame and for another 10 minutes on a low flame.
- Once done take out from the heat and let it rest for about 10-15 minutes.
- Serve with refreshing raita.
- The Prawns I used were of the large variety. So approximately I used about 12 prawns.
- Kashmir Chilies are not spicy. But the powder gives a nice, bright red colour.
- I used prawns so I have mentioned 30 minutes. Chicken or mutton should take about 45 minutes.
Phew!!!! That was long… I’m rushing to enjoy the biryani…