Sindhi Murgh Biryani

Mehran Spice Mixes have always been my top favourites amongst the Top 3 Paki brands available here; Shaan and National being the other two. And all these spice mixes are available in Delhi too so Delhites can definitely give it a shot!

I have tried many dishes using Mehran - Mutton Quorma, Achari Murgh, Bombay style Biryani, Kadhai Murgh and Achari Gosht....and this time it was Sindhi Murgh Biryani which I was gonna try...

And it came out expectedly very well - Mildly Spiced, Subtle Flavours and very delicious!

Here is the recipe:

Ingredients:

Chicken: 750 Grams; washed and cut into small bite-sized pieces
Basmati Rice: 250-300 Grams: washed and soaked for 30 minutes
Onions: 3 Medium sized; finely sliced
Tomatoes: 3 Medium sized; finely sliced
Yoghurt: 1 Cup; whipped
Ginger-Garlic Paste; 3 tablespoons; freshly made
Ginger: 1 tablespoon; julienned
Green Chilis: 6-8; slit
Green Coriander: 1/2 cup; finely chopped
Mint Leaves; 1/2 cup; finely chopped
Lemon Juice: of 1 Lemon
Oil/Ghee: 3-4 tablespoons
Mehran Sindhi Biryani Mix: 1 Packet

Method:

1. Heat the Oil/Ghee and fry the Onions till golden brown on low flame.

2. Add the ginger-garlic paste and the Chicken pieces; Bhunno on medium flame for 10 minutes

3. Mix the Yoghurt and the spice mix well and then put this into the Chicken

4. Add 1 glass of water, cover and cook until the meat gets tender and almost 1.5 cups of gravy remain in the Pan

5. In a large pan spread some oil/ghee and some sliced tomatoes. Shift the prepared chicken, spread the remaining tomatoes over it and Bhunno for 5-6 minutes on low flame

6. In another pan add 10 glasses of water plus 2 tablespoons of salt and give it a BOIL. Add the soaked rice and when they are half cooked remove and strain the excess water.

7. Spread the rice on the prepared Chicken. Cover and cook on high heat for 3-4 minutes. Lower the heat and cook for another 6-8 minutes.

8. Once the Biryani is ready mix before serving and enjoy it with Salad or Raita.

9. Thank me Later


So till the time we meet again……..

Cheers to life…

Till then ride safe and have safe sex…

Hasta la Victoria Siempre…

Jai BoP!

Chicken with Roasted Coconut

 Coconut has always been my favourite...be it in Sweets, Cookies, Chocolates or Curries so making a Chicken Dish with Coconut as one of the main ingredients and flavours was pretty natural!

Picked this recipe somewhere off Facebook but sadly don't remember the exact page...so thanks to the anonymous person who posted this recipe!

Ingredients:

For the Coconut Masala Paste:

Large onion- 1 peel, wash & cut into 4 Pieces
Dry red chilies- 4
Dessicated Coconut- 3/4 cup (though Freshly Grated would be a much better option)
6 cloves + 2 inches piece cinnamon + 3 green cardamoms + 2 tsp black pepper corns + 1 tsp mustard seeds + 1 tsp fenugreek seeds + 1 tsp cumin seeds + 1 tsp fennel seeds
Coriander powder- 2 tbsp
Turmeric powder- ½ tsp
Water- 1/2 cup

For the Chicken Curry:

Chicken- 750 grams
2 Onions -  thinly sliced
1 Large Tomato finely chopped
Chopped Ginger- 2 tsp
Chopped Garlic- 2 tsp
Slit Green Chillies- 2
Curry Leaves- 1 sprig
Salt
Mustard Oil - 4 tbsp

For the Tempering:

Mustard oil- 2 tbsp
Black mustard seeds- 1 tsp
Curry leaves- 2 sprigs
White vinegar- 1 tsp

Method:

1. In a non-stick frying pan add the dessicated coconut, dry red chilies, cloves, cinnamon, green cardamom, pepper corns, mustard seeds, fenugreek seeds, cumin seed & fennel seeds.

2. Dry fry on low flame till the coconut turns light brown in color. Ensure not to burn the spices.

3. Remove from heat and cool it. In a grinder add rest of the ingredients mentioned for coconut masala paste with the roasted coconut & the other spices. Add some water and grind till a smooth paste forms.

4. Heat the mustard oil in a non-stick kadhai.

5. Add the chopped ginger & garlic & curry leaves and sauté on medium flame for few seconds.

6. Next add the sliced onions, fry till they are light brown in color.

7. Then add the chopped tomato and sauté for 5-6 minutes till the oil comes on the top.

8. Now add the chicken pieces & green chilies. Mix, cover & cook for 10-12 minutes.

9. Then add the coconut masala paste, mix well and cover & cook for 15 minutes on low flame.

10. Keep stirring in between; add 1 cup of water & salt. Mix well cover & cook till the chicken pieces are fully cooked.

11. Heat 2 tbsp mustard oil in a frying pan. Splutter the mustard seeds and then add the curry leaves. Sauté for few seconds, turn off the heat, add vinegar, mix & pour this tadka over the chicken curry.

12. Serve hot with steamed rice and rotis.

13. Thank me Later.


Till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…


Hasta la Victoria Siempre…