Biryani

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

1 tablespoon saffron strands
4 teaspoons warm milk
2 fresh green chiles, such as serranos, stems removed
2 fresh red chiles, such as serranos, stems removed
2 large onions, chopped
1 2-inch piece of ginger, peeled
8 cloves garlic
8 peppercorns
1/2 teaspoon cardamom seeds
1 1-inch piece of cinnamon, crushed
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon powdered nutmeg
1/4 teaspoon powdered mace
1/2 cup mint or cilantro leaves
1/4 cup lemon juice
2 cups plain yogurt
3 pounds of boneless chicken, cut into 1-inch cubes
Salt to taste
2 tablespoons olive or vegetable oil
1 tablespoon ghee, recipe here
1 onion, finely chopped
8 large tomatoes, chopped
2 cups basmati or long grain rice
1/3 cup each raisins, cashews, and almonds
6 hard boiled eggs, halved

Instructions

Soak the saffron in warm milk for 5 minutes and then puree in a blender.  Add the chiles, onions, garlic, ginger, cloves, peppercorn, cardamom seeds, cinnamon, coriander, cumin, poppy seeds, nutmeg, mace, mint or cilantro leaves, and lemon juice. Blend into a smooth paste. Put the paste into a large bowl, add the yogurt, and mix well.

Marinate the chicken in the yogurt mixture with salt to taste for at least 2 hours. For the best results, marinate for 6 hours.

In a  skillet, heat the oil over medium heat for 1 minute. Add the ghee, and 15 seconds later, add the onions, and fry them for about 8 minutes. Reserve for garnishing.

In the same skillet, cook the marinated chicken with the tomatoes for about 10 minutes over medium heat, uncovered. Remove the chicken pieces from the sauce and set aside.

Add the rice to the sauce, bring to a boil, and cook, covered, over low heat for 15 minutes. Return the chicken, any remaining saffron paste, raisins, cashews, and almonds; mix well. Simmer, covered, for 5 minutes.

Place the chicken, eggs, and the rice in such a way that the yellow of the eggs, the saffron colored rice, the nuts, and the chicken make a colorful display. Add the reserved onions as a garnish.

Spicy Lime Chicken (Nimbu Masala Murgh)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

2 large onions, chopped
1 2-inch piece of ginger, peeled
10 cloves garlic
2 cups plain yogurt
Salt to taste
1 teaspoon cayenne powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon commercial garam masala
1/4 cup ghee (recipe here) or vegetable oil
1 teaspoon mustard seeds
4 green chiles, such as serranos, stems removed, finely minced
1/4 cup lime juice
1 lime, cut into small pieces, for garnish
1 large tomato, diced, for garnish
1/2 cup raw cashew nuts, for garnish
1 large onion, sliced into rings, for garnish
1/4 cup cilantro or mint leaves, for garnish

Instructions

In a food processor or blender, grind the chopped onion, ginger, and garlic into a smooth paste. Combine the paste with the yogurt, salt, cayenne powder, and half of the cumin, coriander and garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours.

In another skillet, heat the ghee or oil over medium heat for 2 minutes.  Add the mustard seeds, and when they begin to pop, add the chiles.  Pour the ghee or oil (along with mustard and chiles) over the chicken, and continue cooking for 8 to 10 minutes over medium heat or until the moisture evaporates.

Place the chicken in a serving dish. Squeeze the lime juice over the meat, and sprinkle the cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and cilantro or mint leaves.

Ghurka Pork Curry

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

1 teaspoon white vinegar
1 tablespoon cayenne powder
2 pounds lean and boneless pork, cut into 1-inch cubes
1 2-inch piece of ginger, peeled and minced
2 cups unsweetened yogurt
1 teaspoon vegetable oil
1/4 cup ghee (recipe here)
1 teaspoon freshly ground black pepper
1 teaspoon turmeric powder
1 cup water
Salt to taste
1/2 cup cilantro leaves
1 teaspoon cumin powder
1 teaspoon nutmeg powder
1/2 teaspoon clove powder
1/2 teaspoon cardamom powder

Instructions

Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.

Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.

Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.

Curried Lamb Shanks (Raan Shahnshahi)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

1 tablespoon saffron strands
4 tablespoons warm milk
1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins
1 teaspoon poppy seeds
1 cup coconut milk (see recipe, here)
1 1-inch piece of ginger, peeled and minced
10 cloves garlic
1 small green papaya, peeled, seeds removed, and diced
1/2 teaspoon each powdered nutmeg and mace
1 tablespoon coriander powder
1 tablespoon cumin powder
6 fresh red chiles, such as serranos, stems removed
2 cups yogurt
Salt to taste
4 pounds lamb shanks, chopped with a cleaver into 1-inch long sections
4 teaspoons ghee (recipe here) or vegetable oil
2 large onions, finely chopped

Instructions

Combine the saffron with the milk and puree into a smooth paste in the blender. Set aside

In a food processor or blender, grind all the nuts along with raisins, poppy seeds, and coconut milk, into a smooth paste. Reserve.

In a food processor or blender, grind the ginger, garlic, papaya, nutmeg, mace, coriander, cumin, and chiles into a separate paste. Combine this paste with the yogurt, add salt, and reserve.

In a large saucepan, combine the nut paste, the yogurt paste, and lamb shanks and marinate for 30 minutes. 

Heat the ghee or oil in a skillet over medium heat for about 1 minute, add the onions, cook for 1 minute, then add the marinated shanks (with the marinade) and cook, covered, over low heat for 45 to 50 minutes. Stir occasionally, adding cold water if the mixture is too thick. Add the saffron mixture and continue cooking, covered, for another 10 minutes.

Nutty Curried Lamb from Sind (Sindhi Gohst)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

3 large onions, chopped
2 large ripe tomatoes, chopped
8 cloves garlic
2 green chiles, such as serranos, stems removed and halved
1 2-inch piece of ginger, peeled
1 tablespoon cumin powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cayenne powder
2 tablespoons vinegar
3 pounds boneless lamb or beef, cut into 1-inch cubes
2 teaspoons fennel seeds
1/4 cup raw cashew nuts
1/4 cup almonds
Salt to taste
6 tablespoons vegetable oil

Instructions

In a food processor or blender, grind the onions, tomatoes, garlic, chiles, ginger, cumin, coriander, turmeric, cayenne, and vinegar. Set this paste aside.

Puncture the lamb with a sharp knife in many places and marinate at room temperature in the paste for 6 hours.

In a skillet, cook the lamb and fennel seeds, covered, over low heat, for about 1 hour or till the lamb is tender. Sprinkle water from time to time.

Remove the lid, add cashew nuts, almonds, and salt to taste. Raise the heat, and cook untill all the liquid evaporates.

Add the oil to the lamb, reduce the heat, and simmer for about 5 minutes before serving.