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Bohra
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Indian
Cuisine
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Rice Delicacy
Curry and Rice
Mutton Biryani
Chicken Pulao
Dal Chawal Palidu
Masoor Pulao and Sarki
Curry and Rice
Ingredients
3/4 kg. Mutton or 1 chicken.
2 tbsp. Sliced onions
6 cloves garlic (chopped)
1"piece ginger,chopped
1 big pinch of turmeric
1 tsp. dhana jeera powder
2 dry red chillies(powdered)
1/4 tsp. fenugreek (meethi)
1 big spoon ghee
1" piece cinamon
1 sprig lemon grass (green tea leaf)
a small sprig of curry leaves
Juice of two lemons or to taste.
Small sized ball of tamarind.
2 teacups thick coconut milk
2 1/2 teacups thin coconut milk and more if coconut yields
75 grams powdered cashewnuts
25 grams roasted chana and peanuts.
Method:
wash the meat or chicken and put in a pot with the thin coconut milk, garlic, ginger, turmeric, red chilies, fenugreek, cinnamon, salt and nuts.
Also add 1/2 the onions, lemon grass and curry patta.
Cook until the meat is nearly done.
Now add the dhana jeera powder, lime juice and the thick coconut milk and cook till tender.
Heat the ghee and do a "vaghar" of the remainaing onions, lemon grass and curry leaves.
Pour in the curry
Add more powdered cashewnuts, if necessary.
Test the consistency.
Add little water if needed.
Simmer till ghee floats on top
Add imli and lime juice to taste.
Rice
Ingredients
200 grams basmati rice
2-3 tejpatta (bay leaves)
1 tsp. jeeroo (cummin seeds)
1 sprig curry patta
1 sprig lemon grass (sprig of green tea leaves)
2-3 cardamoms (elaichi)
1"stick cinnamon
3 cloves
1 big spoon ghee
salt to taste
Method:
pour the rice in a big pot of boiling water, adding salt, lemon grass, tej patta.
Strain when nearly done
In the same pot pour ghee.
When hot, temper with curry patta, cardomoms, cloves and cinnamon.
Pour into the strained rice.
Stir with a light hand and leave on "dum".
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Mutton Biryani
Ingredients
3/4 mutton or chicken 1 kg.
1/2 kg. Potatoes (peeled, cut into halves and slightly fried)
1/2 kg. Basmati rice
1/2 kg. Tomatoes.
1 teacup sour curd.
1 tsp. sauf.
4-5 alubukhara (dried plums)
1 tbsp. Shahjeeroo
8 tej patta (4 for meat and keep aside 4 for rice)
8 cardamoms (4 for meat and keep aside 4 for rice)
lavang (cloves) (4 for meat and keep aside 4 for rice)
4-5 pieces tuj.( 1/2 for meat and keep aside 1/2 for rice)
2 tbsp. Ginger.
2 tbsp. Lassan.
1/2-3/4 tbsp. Green chillies or more or less tomatoes taste.
1 1/2 tbsp. Dhana jeeroo powder.
3/4-1 tbsp. Haldi powder.
1 1/2 tbsp. Chillie powder.
1 casia flower(badiyan) pounded.
Juice of 2-3 limes.
1 teacup ghee.
1/2 kg. onions (about 6 medium size)make into birista.
Saffron 10 grams.
Salt to taste.
Few springs of kothmir and fudina.
From ingredients 13-18 keep half aside and from ingredients 9-12 keep half aside.
Method:
wash meat and marinate in ingredients marked from 4-20 for about 2 hours.
Add salt to taste and also add no. 22 and 25.
Now light a few charcoals, place them on the meat mixture.
In half the ghee do "Vaghaar" of ingredients 13-18 that was kept aside.
Pour this over the charcoals and cover immediately.
Keep covered tightly for 10 minutes.
Remove charcoals.
In the meantime, in a large vessel boil the water, adding ingredients 9-12 which were kept aside for the rice, at boiling point add the rice, previously soaked in water for 15 minutes.
When rice is partially cooked ( about 1-2 boils), strain.
Put half of this hot rice on the meat mixture.
Mix the saffron with a little "dahi" and sprinkle on the top of the rice.
Put the remaining rice.
Now add about 2 cups of hot water and heat the remaining ghee, and pour on the top and sides
Cover the pot with a clean duster and towel, then cover with a lid and place on high flame for 15 minutes and then on low flame for 45 minutes more.
Do not open the pot immediately-best if opened after an hour.
Serve with cold "raita".
Note:
For 1 kg. rice take 1 1/2 kg. meat, 1/2 kg. tomatoes, 1/2 kg. dahi, 1/2 kg. potatoes and 1/2 kg. onions.
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Chicken Pulao
Ingredients
1 large chicken , cut in to large pieces.
Large bunch of kothmir chopped.
6 onions sliced.
2 hard boiled eggs
60 gms. almonds shelled and blanched.
60 gms. Raisins.
1 tsp sugar.
1/2 kg tomatoes, quartered.
1/4 peas.
8 green chillies chopped.
Juice of one lemon.
1 1/2 cups good basmati rice.
1 tsp peppercorns.
2 tblsp ghee.
Salt to taste
Method:
Heat the ghee and fry the onions and chillies, coriander and tomatoes.
Keep half aside for garnishing.
Add the chicken pieces and fry.
Then add five cups of water and simmer.
Wash and soak the rice and add this to the chicken with the peas, juice of lemon, pepper, salt and sugar.
Simmer till the rice is cooked and chicken tender.
Decorate with fried onions, sliced hard boiled eggs, almonds and raisins and the portion kept aside for garnishing.
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Dal Chawal Palidu
Dalchawal
Ingredients
½ Kg. Rice
¼ Kg. Turdal
100 grams oil
4 cloves
1 cinnamon
1-tsp. cummin seeds
10 cloves and garlic (crushed)
½ tsp. turmeric powder
salt to taste
Method:
Boil dal in turmeric and salt water.
Strain and keep aside water for palida.
Boil salted water, add rice and continue boiling.
Strain water from rice.
Heat oil, temper with garlic, clove, cinnamon, cummin seeds, add dal and rice, mix well and allow to simmer on low fire for 15 minutes.
Palidu
Ingredients
3 cups dal water
4 drum sticks
2 tsp. besan (gram flour)
2 tsp. oil
1 tsp. methi (fenugreek seeds)
1 tsp. cummin seeds(jeera)
6 cloves garlic crushed
2 tsp. coriander-cummin powder
1 tsp. chili powder
4 cocum
Method:
Clean drumsticks and cut into 4-inch pieces.
Heat oil and add garlic, jeers, methi, add besan and saute.
Add chili powder, dhania-jeers powder and saute for a minute.
Then add dal water and allow to boil.
Add drumsticks and allow to cook.
When drumsticks soften, add cocum, boil for 2 minutes and serve.
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Masoor Pulao and Sarki
Ingredients
1 ½ cups masoor dal (whole)
2 cups basmati rice (soaked)
300 grams mutton
1 tsp. green masala(ginger, garlic, green chilli)
2 onions
2 tomatoes
¼ tsp. chilli powder
¼ tsp. turmeric powder
¼ tsp. dhania-jeera powder
8 flakes garlic.(finely chopped)
1 tsp. jeera (cummin seeds)
1" piece cinnamon
4 cloves
6-8 pepper-corns
some curry patta
coriander leaves .(finely chopped)
1 green chilli .(finely chopped)
salt to taste, some oil
For Sarki:
2-3 spring onions .(finely chopped or 1 grated cucumber)
50 grams cashewnuts
1 ½ tsp. jeera
1 ½ tbsp. Khaskhas
1 cup dahi
1 green chili (finely chopped)
some coriander leaves .(finely chopped)
1 piece of coal
Method:
boil masoor with salt till cooked.
Strain and keep aside both masoor and water separate.
Cook mutton with green masala and salt.
Heat 2-3 tbsp. Oil and fry spices, garlic, jeera and curry patta.
Then add onion and fry till lightly brown.
Add turmeric, dhania, jeera and chili powder and cooked mutton and fry.
Then add chopped tomatoes 2/3 of boiled masoor and salt to taste.
Add chopped coriander leaves and finely cut green chili.
Boil rice with salt and strain.
Heat 2 tbsp. Oil.
Add some rice to form a thin layer then make a thick layer of masoor dal mixture.
Spread remaining rice on top.
Heat 2-3 tbsp. Oil and spread on rice layer.
Cover and simmer at low temperature.
Grind remaining 1/3 of boiled masoor, cashewnuts, khaskhas, jeera, pepper and green chili.
Place a heated coal in the center of ground masala.
Drop ½ tsp. oil and immediately cover the masala completely so that the smoke does not escape at all.
After 5 minutes remove the cover and ground masala to the masoor water.
Add beaten dahi and salt to taste.
Add grated cucumber or finely chopped spring onions and serve sarki at room temperature with hot pulao.
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