Add Colors on Independence day with Chicken Dopiaza

Hey pals! How are you doing? Hope you have enjoyed my vegetarian recipe, Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy). India is not only popular because of it's vegetarian recipes but non-vegetarian delights equally rule over the heart of millions. I am preparing Chicken Dopiaza today, wherein Hindi language "Do" means two and "piaza" means onion. Nevertheless Chicken Dopiaza is all about the rich chicken gravy with prominent flavors of onions. Not only this but "Lamb Dopiaza" is one of the most demanded curries in Indian homes and restaurants. I have used Garam Masala (Indian Powdered Ready-made Spices) here. It is available on general stores pretty easily. I also have a remedy for it if it isn’t available. 

Garam masala is powdered mixture of black peppercorns, cloves, cinnamon, nutmeg and mace, black and green cardamom pods, bay leaf and cumin seeds. Hence you can prepare it easily at home to enjoy real flavors of any spicy Indian recipe. I have already kept a bottle at my home, you don’t require grinding these ingredients each time. Just like Dal Makhni, this recipe is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or steamed rice, if you are a rice eater just like me. I also like pairing it with Dry Fruit Fried Rice or Kashmiri Pulao. You must try this recipe also, rice lovers are gonna love it, I can bet. Let's add some more colors and spice on the India’s Independence day with "Chicken Dopiaza".

Ingredients:-

4 diced Onions,

1 teaspoon Salt,

8 Chicken Thighs,

2 chopped Tomatoes,

4 tablespoons Yoghurt,

3 chopped Garlic Cloves,

½ tablespoon Chilli Powder,

1 tablespoon of Mustard Oil,

1 teaspoon ground Turmeric,

½ tablespoon Garam Masala,

1 tablespoon Coriander Seeds,

1 1/2 tablespoons grated Ginger,

1 tablespoon Cumin Seeds Powder.

Preparation Method:-

1. Blend onions, ginger and garlic. Set aside. Take a pan and heat oil. Put in the sliced onions and fry until golden brown. Remove the onions and set aside.
2. Remove pan from the heat. Add the blended onion paste. Place the pan back on heat. Keep stirring the paste for 3 minutes, till it turns golden brown.
3. Add coriander, cumin, turmeric plus chilli powder. Stir well. Add in two tablespoon of yogurt. Mix well. Add chicken. Stir for a minute. Let chicken be well coated with the spicy mixture in the pan.
4. Add in tomatoes and salt. Stir thoroughly. Cover and simmer for 20 minutes. Sprinkle over garam masala and fried onions. Cook till the chicken is completely cooked.
5. Serve with naan, lacha parantha or steamed rice.
   

Happy Independence Day!

Dry Fruit Fried Rice or Kashmiri Pulao

Here comes the yum yum rice, Kashmiri Pulao!!! Perfect recipe for zapping a bad mood. With richness of cashews, almonds and walnuts, the Kashmir origin dish has a unique flavor of its own. The mild and sweet flavor comes from aromatic spices making the recipe simply irresistible. 

 

The aristocrat rich saffron is a perfect booster for the tingling taste buds. Dry fruits give warmth and are perfect for cold climate of Kashmir, India. Pulao is cooked with dry fruits and can be garnished with fresh fruits such as pineapple, cherries and pomegranate. So say cheers to winter with the hot and mildly sweet Kashmiri pulao.

Ingredients:-

For the Rice:-

2 Cups good quality rice, soaked for 30 mins,

1 Inch cinnamon,

1 Tsp caraway seeds,

1 Bayleaf,

3 Cloves,

3 Green cardamoms,

2 Black cardamoms,

½ Teaspoon dry ginger powder,

1 Teaspoon fennel powder,

2 Pinches of saffron,

2 Tablespoon clarified butter,

41/4 Cups water,

Salt as required

For garnishing:-

1 Medium sized sliced onion,

12 Cashews,

12 Almonds,

12 Walnuts,

2 Tablespoon oil

Preparation Method:-

1. Heat clarified butter in a deep pan. On a low or medium flame, add all the whole spices. Fry till the oil becomes fragrant.

2. Now lower the flame, add the ginger and fennel powder and stir. Add the soaked and drained rice and stir gently.

3. Add crushed saffron and saute for a minute. Pour water and salt. Stir and cover the pan tightly. When the rice is cooking, prepare the garnish.

4. Heat 2 tbsp oil in a frying pan. Add the sliced onions. Also add a pinch of salt and fry the onions till they are golden or caramelized and crisp.

5. Remove and drain on paper tissues. In the same oil, first fry the almonds till they become crisp.

6. Now fry the cashews and walnuts till they are crisp and lightly browned and cook the rice till all the water is absorbed and the rice is cooked.

7. When done, fluff the rice. Chopped stir fried seasonal fruits can be added.

8. Serve dried fruit fried rice or kashmiri pulao hot. Garnish with the fried onions and dry fruits. 

 

Enjoy the aromatic rice!!!