Afghan Qabili Pilau (Kabuli Pulao/Pulav/Palao/Pilaf)

Hi, I have arrived again. Knowing that people hardly read my blog, my love for food keeps me pulling back to my blog.  So here I am again, with yet another phenomenon in food.

Qabili Pilau

Today I am set to cook "Qabili Pilau". Does it sound Familiar to you guys? Yes it does indeed because "Qabili Pilau" has turned into “KABULI PULAV” india.

It would not have mattered to me much if we have not changed the recipe of this dish. However we did. We started adding chilly and chillier and more chilly to level it to our famous spicy Indian palate. And the result- “Qabili Pilau” got lost in transition and became Spicy Kabuli Pulav.

I am going to take you guys to Afghanistan and gonna cook the authentic Qabili Pilau that could be described as Afghanistan's National Dish. Ideally it’s served with Qorma (not Korma) or vegetable dish but it can be served on its own as a meal.

Ingredients

4 Tablespoon vegetable oil
2 Tablespoon Olive oil
1 Big Onion, diced
900 Grams Lamb
4 tsp. Char Masala (*Afghani Garam Masala, {read the footnote})
Salt and pepper
2 Carrots
100 gm. Raisins
500 gm. Basmati rice
1/2 Tsp. Saffron 

 

Method 
Rinse the Basmati Rice several times in cold water until it remains clear. Add fresh water and leave the rice to soak for at least 30 mins, preferably longer.

Heat 4 tablespoons of the vegetable oil in a heavy bottom pot (I use pressure cooker) and fry the onions until golden brown. Remove it from the oil and Add lamb with salt and pepper. Brown well on all sides in the oil. Add water. Mix well, cover and cook on a slow flame until the lamb is tender. Grind the fried onion to a pulp, add them in a meat broth and stir well. Keep it in a warm place

Raisins and Carrots

while the meat is cooking, wash and peel the carrots and cut into pieces the size of matchsticks. Fry them in olive oil until they become soft.  If they are really tough add some eater but make sure all the water should evaporate. After they become soft, remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil and set aside.

Bring 5 cups of water to a boil and add about 1 teaspoon of salt. Drain the rice and add to the boiling water. Parboil for 2-3 minutes before draining the rice in a large sieve. 

Put the rice in a large casserole and sprinkle with char masala and saffron.

Take the meat stock and pour it over the rice a stir only once. Then place the meat on the side of the casserole and the carrots and raisins on the other. Cover with tightly fitting lid and place it in a preheated oven at 300 F for about 35 mins or leave it tightly covered pan on the top of the stove for the same length of time.

To serve remove the carrots and raisin and set to one side. Remove the meat and set to one side. Take about quarter of the rice and put on a large dish. Top with the meat, then cover with he remaining rice. Garnish the top of the rice with raisins and carrots. 

*Char Masala

Char Masala

A similar concept to gram masala of India and the five spices of china. Four mainly combined spices are cinnamon, cloves, cumin, and black cardamom seeds. 

TOP TIP

Use Lamb if you cannot get it then settle for Goat but never use chicken

make your own char masala 

 

AWADHI MURGH QORMA (WHITE CHICKEN QORMA )

Here, I am, back again with a Dish to celebrate.So far I know there would be more than six thousand recipes of chicken Qorma/Korma on Internet. Out of which there will be about 150 white chicken korma recipe. I spent days on my laptop but I found none close to the authentic, a mild aromatic korma, from Lucknow. I spoke to old Bawarchi's (cooks) of Lucknow but they also seemed to have limited information of the genesis of the White Qorma. During my research I came across 50 Great Curries of India by Camellia Panjabi. 
I was quite impressed with her research. she claimed in the book that White Chicken Qorma is basically a Muslim court dish, the Moghul Emperor Shahjehan, builder of the Taj Mahal monument, used to have all-white banquets on full-moon nights at the Agra Fort. The terrace of the fort was bedecked with white carpets and cushions and white flowers, the guests dressed in white, and all the dishes served were white in color. The white korma was later perfected at the tables of the gourmet Nawabs of Awadh in Lucknow. The Royal House of Jaipur connected by marriage to the Moghuls, also served all-white banquets on the night of Sharad Poornima, the September full moon, as late as the 1960s.
 
Originally this dish was made with almonds only, but modern cooks prefer a combination of cashews and almonds. The traditional Lucknowi recipe also includes 30 grams "chaar magaz" or "four seeds," a mix of various melon, squash, and pumpkin seeds available in India from specialty grocers, and a teaspoon of powdered rose petals. 

INGREDIENTS

 

• 1 kg chicken- Curry Cut or boneless
•  400 gm onions
•  15 gm garlic
• 15 gm fresh ginger
• 5 gm green chillies
• 200 gm plain yogurt 
• 10 gm poppy seeds
• 30 gm coconut
• 20  gm cashew nuts
• 10 gm  blanched almonds (optional)
• 6 cloves
• 1 inch cinnamon 
• 6 Green cardamoms
• 1 tsp red chilly powder
• 1/3 Brown cardamon powder or 1 whole brown cardamon
• 150 gm ghee or clarified butter
•  salt

Method:

Join the Chicken. Wash and keep aside. Soak the poppy seeds in 1/2 cup of water for 1 hour. Then drain the water and grind into a fine paste with coconut and cashew nuts. Grind ginger and garlic to a fine paste along with green chillies and salt. Apply over chicken. keep for marination for 1 hour. peel and grind onions. heat ghee in a heavy bottomed pan. fry cloves, cinnamon and green cardamons. Stir for few minutes. Add onion paste and let the moisture dry up. Add red chilli powder and marinated chicken. Cover and cook gently. when dry add coconut paste. Fry until the fat separates but do not brown much. Add beaten curd and a cup of water. cover and cooked gently until check is done and gravy is thick. add cardamon powder. Serve garnish with mashed kohya, rainisn and fried chopped cashew-nuts along with Roomali Roti.

Top Tips

• Use fresh Ginger and Garlic
• Don't cook for long after putting the mixture of coconut and cashew-nut. It will get stuck to the bottom. 
• use Heavy bottom pan/deghchi

“After a good dinner one can forgive anybody, even one's own relatives.” ― Oscar Wilde

Aloo Gosht Ka Salan (Lamb/Beef Curry with Potatoes)

My friend, Shamsi is in Bombay, now, and what he misses the most is "Ghar ka bana Salan" (home style cooking). Yesterday, I came home early and though of cooking Lamb/Beef Curry with Potatoes. The interesting fact is that  I have come across about 35 different odd versions of 'Aloo Gosht ka Salan' Lamb Curry with Potatoes. If you follow The Grand Trunk Road from Kabul to Calcutta, people use different techniques and ingredients to cook it. Afghans don't use caramelized onions while Pakistanis do. North Indians use Cumin seeds while some prefer tomato based gravy. Little bit of change in ingredients and techniques can give you different results. I have been using mainly 3 kinds, out of which this one is my wife's favorite.

Ingredients:

1 KG Beef or Lamb (I personally prefer beef)
8 Medium potatoes, peeled and cut in halves
3 Medium onions , 2 finely sliced and 1 ground
4 Medium tomatoes, finely diced
4 Tablespoons Ginger Garlic paste
6 Green chilies, cut into one inch pieces
2 Inch stick cinnamon
10 Whole black peppercorns
1  Brown cardamom
7 Whole cloves
1 Tablespoon red chili powder
1 Tablespoon salt
1 Teaspoon turmeric
1 Teaspoon coriander power
3 Teaspoon clarified butter (GHEE)
1 Small bunch fresh coriander leaves, roughly chopped

Method:

To begin with, add the Clarified Butter (Ghee) to pot and let it heat for a little. When hot, add finely chopped Onions to the Ghee and fry for a minute or two. Now add the whole spices (Clove, Black Pepper, Cinnamon and Brown Cardamons. Fry Onion until it turns golden brown.

Add Ginger-Garlic paste to Onion, fry for about 30 seconds. At this stage add finely chopped tomatoes, mix them well. Also Add powdered Masala. Mix well.

Fry until the oil starts to separate from the mixture

Add the lamb and mix well, fry for about ten minutes to brown the meat, stirring frequently to make sure it doesn't burn.

Add two glass of water, and mix well.

Cover the handi (pot) and cook on a medium fire until the lamb is tender. Stir occasionally, and if it starts to get dry add a little more water.

Add the potatoes, mix well.

Add four glasses of water, mix well. Cover the handi and cook until the potatoes are almost soft enough to pierce with a fork.

When the potatoes are nearly cooked, add the Green Chillies (optional). Cover again, and cook until the potato is has softened and water has reduced a bit.

Top Tips 

1. use fresh Ginger & Garlic
2. use new season Potatoes 

Amritsari Choley

Six years ago when i had shifted from Delhi to Bombay, the bigger challenge I faced was not to get the house to rent, but, it was the food one gets here. 

Many a times I considered going back because I could not get Choley Bhature here in the morning. Back in Delhi Anand jee (Krishna Market, Lajpat Nagar) Kay Choley Bhature was my favorite but in Bombay, all we get is Idli, Vada and Dosa everyday, everywhere in the name of breakfast. Nothing against South Indian food, (I occasionally have them too) but in the morning I would rather have something very nice to begin the day. Specially Saturdays and Sundays. 

Today is Sunday and I am home. My wife Serene (She is White) is very fond of Choley Bhature, though she doesn't like Indian spicy food. I was up early today because Jordan (my 4 months old son) was crying. After entertaining him for about 1 hour, I went out with him and bought all the necessary ingredients generally I use to make Amritsari Choley. 




The pot is simmering now....



A
 250 grams White Chickpeas (Kabuli Chane)
1 Amla ( If you cannot find it then use the tea bag instead)
4-6 Pieces Black Cardamons 
Salt to taste
Black Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)
3-4 Green Chillies - finely chopped
2-3 Tomatoes - finely chopped
1 piece Ginger - finely chopped
2-3 tsp Green Corriander - finely chopped
1 Onion - finely chopped
1/2 tsp. Mangopowder (aamchur)
1 Tbsp. Garam Masala
Red Chillies to taste
2 tsp. dry Coriander Powder
100 gms Clarified Butter/oil
2 pieces Bay Leaves


B
For Dry Spices ( Masala)
1/2 tsp. Garam Masala
6 pieces Cloves
1 piece Cinnammon
1 tsp Black Pepper
1 tsp. Cumin
1 tsp. Coriander seeds
2 tsp. dried pomegranate seeds (Anardana )

Instructions:

1. Soak Chickpeas in water overnight.
2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chickpeas, tea bag, salt and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT OVERCOOK . If you overcook Chickpeas it will end up like a starchy paste.
3. After cooking discard the teaback.
4. On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.
5. In a separate pan heat oil and add bay leaves and then fry the onions till golden brown.
6. Add Garam Masala and Tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.
7. Add the dry Masala which you have already roasted on a pan.
8. Add Amchur, Black Salt( if using) and ginger. ( We add it late to keep the flavour)
9. Add water in which you boiled the Chole earlier.
10. Let it bring to a boil and then let it simmer for 10 minutes.
11. Add the 2 tsp dry Coriander Powder.
11. If the curry looks too thick then add some water.
12. Mash some of the Choley by pressing it with a spatula to give it a thick consitency like thick cream.
13. Garnish it with chopped coriander. Green chillies halves, Lime Etc
14. Red onions soaked in vinegar are an excellent accompaniment with Chole.


Serve it with Bhature, Naan, Rice or Roti

 
 

Yakhni Pulao (Pilaf) / Rice cooked In Lamb Stock

I realized I haven’t spoken a word about Lamb/Mutton yakhni pulao so far and it is one of my favorite dishes ! Yakhni pulao is basmati rice that is steamed with a meat stock (Broth) made with loads of aromatic spices, like cinnamon, cumin, cloves and cardamoms.  It is surprisingly light and delicate considering the tendency for heaviness with lamb/Mutton and strong spices. 

The word "Pilaf" is borrowed from Turkish pilav, from Persian pilāv, which in turn is borrowed from Sanskrit pulāka.The English term is further influenced by Modern Greek pilafi. Due to the vast spread of the dish, there exist variations of the name in many languages, including plov, polou, palov, pilau etc. It is well known in Trinidad and Tobago as 'pelau'. In Spain their national dish is called Paella, which is also made from rice.

caramelised onions

In the last 10 years I have come across about 20 different recipes of Yakhni Pulao/ Yakhni Pilaf. But i will give you the recipe, which is mainly used in Pakistan, around Karachi area. i personally like this dish because its truly fantastic and not difficult to make.  If you are a lamb lover you must try making this dish– it’s a winner! Each grain of rice perfectly separated, flavours intensified with homemade broth. Slippery ribbons of caramelised onions in every mouthful. Its also called Punjabi Pulao in Pakistan. 

Ingredients for yakhni (stock):

• 1 kg goat meat or lamb with bones, cut into 2" (or bite-sized) pieces
• Salt
• 2 tbsps garlic paste
• 2 tbsps ginger paste
• Aniseed (saunf) 3 tbsp.
• Coriander seeds 2 tbsps.
• Black cumin 1 tsp.
• White cumin 2 tbsps.
• Cinnamon 2 inch piece.
• Cloves 12
• 10 black peppercorns
• Black cardamom 6.
• 6 dried whole red chillies
• Rice 1 kg.
• Onion two (medium, thinly sliced)
• Cooking oil 1/2 cup.

Method:

• If you are using a pressure cooker, put 6 cups of water in it. If using a deep, heavy-bottomed pan, put 8-9 cups of water in it.
• Cut a piece of muslin cloth into a 6" square and place the cinnamon, black cardamoms, cloves, peppercorns, aniseed, coriander and cumin seeds and red chilli  in the center of this square. Gather up the edges and tie tightly with a piece of string to form a bundle. Put this bundle in the pressure cooker/ pan.
• Add the ginger, garlic pastes, meat and salt to taste to the pressure cooker/ pan and close. Boil till the meat is almost cooked.
• Remove the muslin bag (you can throw it out now) and separate the meat from the stock and keep aside. The stock should measure 6 cups. If there is more, boil it down till you get 6 cups. If less add hot water to it to get 6 cups.
• In a separate deep pan, heat the cooking oil and add the chopped onions. Fry till light golden.
• Now add the meat and fry it for 5 mins. now put stock, rice and mix well. Cook on medium flame till the mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done. The rice is done when you press a few grains between your index finger and thumb and they feel firm but mash completely. Turn off the fire and allow to rest for 5 minutes.
• This step is optional - While the rice is resting, fry the sliced onions in cooking oil till caramalised and golden. Drain and keep on paper towels.
• Open the pan and stir the rice well, taking care not to break up the pieces of meat.
• Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of your choice.

TOP TIPS

1- Use old and long grain Basmati Rice

2- Use fresh ginger and garlic

Murg-Do-Pyaza (Chicken Caramalised Onion)

Sorry to 3 precious members of my blog for not posting anything for last 10 days. Actually my mother (Ammi) had come from home town "Allahabad" and She got me a fresh stock of Lazzat-e-Taam, Meetha Ittr, Kewra, Jarakush, Bari etc. I was on a cooking spree, i cooked her favorite Qorma, Yakhni Pulao, Kebabs etc while she cooked Murg-Do-Pyaza, Gobhi Gosht, Qeema Karela, Lazeez Lauki, Nimona etc. 

Munna

Today she is going back so it makes sense to put up one of her favorite recipes, How about Murg-Do-Pyaza ???

Unlike Bombay or any other big cities, in my part of the world (Lucknow and Allahabad) Chicken is usually bought live, cut and then prepared for cooking purposes. 

Broiler Chicken

Country Chicken

Though dressed broiler Chicken is available in the bigger towns (now in small towns too), Purists like me prefer young country chicken. 

 

 Do Pyaza literally means twice onion (people often get confused with Two onions) implying the addition of onions twice to a dish. Ammi also makes Gosht Do Pyaza but personally i prefer Murg-Do-Pyaza

Ingredients

1 kg chicken

400 gms Onions

15 gms Ginger

15 gms Garlic

150 gms Yogurt

1/2 tsp pepper powder

1 tsp red chilli powder

2 tsp coriander powder

5 cloves

1 piece cinnamon

6 green cardamons

150 ghee (Clarified Butter)

1/4 tsp nutmeg and mace powder

Salt to taste.

 

Start with the Chicken, Clean and cut the chicken in to 8 pieces, Grind Garlic and Ginger in to a fine paste, mix with yogurt and salt, marinate the chicken in this mixture for about 1 hour. 

Finely slice half the onions and grind half the onions and keep aside. Heat ghee in a degchi (Heavy bottomed pot ), Fry sliced onions till golden brown and crisp. Remove and keep aside. In the remaining ghee add the cloves, cinnamon, and green cardamons. saute for 2 minutes. add ground onion and fry to light brown colour. Add red chilli powder, pepper and coriander powder. Stir and add marinated chicken. Mix thoroughly and cover and cook till moisture dries. Remove the lid and fry the chicken until fat appears on the sides and chicken is browned. When it sticks to the bottom, sprinkle some water and scrape the Masala from the sides. Add 3/4 of the brown crushed onion. Add some water sufficient o make thick gravy. Cook until chicken is tender. Add nutmeg and mace powder. serve garnished with remaining onions. 

TOP TIPS

1-Marinate the Chicken for minimum 1 hour

2-very important to saute the whole spices

3- Don't leave it unattended. sprinkle the water when it starts sticking to the bottom.

RARAH GOSHT (Lamb)- Dum Cusine

RARAH GOSHT

Adaab, I have already discussed the method of Dum Cooking (DUM PUKHT METHOD) earlier in my posts but today lets get in to the finer details of it. Dum cooking is a slow-cooking method dating back to early sixteenth century. It was introduced to India by Mughals however it was further developed in Awadh (Lucknow). Usually Handi/Deg/Degchi are the cookware used for Dum cooking. Dum Pukht is derived from Persian meaning 'air-cooked' or 'baked'.   

Handi is a round spherical shaped clay pot. The bottom is thick. The top has a wide-mouth opening about 85% of the middle of the pot. The opening is supported by a very narrow neck that flares out to form broad rim. There is no handle so the pot is lifted by grabbing the rim. A clay saucer is used as a lid and placed on the top. The lid is sealed with hard paste made of flour and water. The Handi is left on the charcoal for several hours, till the food is to be served. The heat creates the steam, it condenses and rolls down the curved walls. 'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping.There are basically three phases to use   

Par-cooking -Handi is placed on open wood fire to cook food. The spices may be sautéed, raw foods added. The food is half-cooked.    

Dum cooking-Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals. The heat creates the steam, the steam condenses and rolls down the curved walls. In other words, the steam is choked before it can escape, leading to the term 'Dum Pukht'.

For some of the dishes, the coals may also be placed on the lid to distribute heat evenly.    

Food Service-Eventually, the seal is removed with the knife. Your nostrils will be filled with the natural aroma of all the spices and tender food.
                In 1783, Nawab Asaf-ud-Daulah re-introduced Dum cooking during the construction of Bara Imam Bara Mosque. For construction workers, food was par-cooked in large clay Handis. The mouth of the Handi was covered with clay saucer and sealed with a paste of flour to prevent the steam from escaping. At present, Dum cooking is in vogue. High priced restaurants offer Dum cooked food in Handi for parties. Large manufacturers in India are introducing Handi style cookware and food service war. 

I recently got my first Degchi in 2010 from Allahabad for Rs. 1200 and the first dish i made was Rarah Gosht  

Ingredients:
Lamb/Mutton Cuts - 1 kg (please include some chops)
Yoghurt - 3/4 cup, whisked
Salt to taste 
Clarified Butter or Ghee- 160 gm
Bay Leaves - 2
Black Cardamoms - 3
Green Cardamoms - 8
Onions - 1 cup, chopped
Ginger Garlic Paste - 4 tbsp
Coriander Powder - 5 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Tomatoes - 160 gm, chopped
Garlic - 12 gm, chopped
Ginger - 24 gm, shredded
Cumin Powder - 2 tsp
Dry Red Chillies - 4

Method:
To begin with, Marinate the whole lamb with yoghurt and salt for minimum 1 hour. Take a degchi or a pot of your choice. Heat the Ghee. Crackle the whole spices like Black cardamon, green cardamon, bay leaves. Now add finely chopped onions, saute till light brown. Add ginger garlic paste and saute for another 4 to 5 minutes. Stir in the spices. Add marinated lamb, bring to the boil, reduce flame and simmer, adding 2 tsp water at regular intervals. Add the remaining ingredients. Now seal the pot and cook on a slow flame until the lamb becomes tender. If you are cooking on LPG gas stove 35-40 mins should be fine.

TOP TIPS
1- Don't use packaged Ginger Garlic paste, make your own paste.
2- use fully ripe tomatoes.
3- Don't open the pot until you decide to eat.