Murgh Hara Masala Rice, Murgh Nizami & Stuffed Baby Squids
Posted Jul 28 2009 10:30pm
500 g chicken , cut into 4 pieces 2 cups basmati rice, soaked for 30 minutes 2 onions , finely sliced 2 teaspoon ginger - garlic paste 3 green chillies, slit lengthwise 1 cup ( 100 ml ) yogurt Salt to taste 2 bay leaves 40 ml ghee or cooking oil
For the green chutney, grind together
1 bunch coriander leaves 1/2 bunch mint leaves 3 green chillies 1 - cm ginger 3 cloves garlic
Marinate chicken in a mixture of green chutney , salt , yogurt , ginger - garlic paste for 30 minutes.
In a thick bottomed pan , heat ghee / oil add bay leaves , slit green chilies and onion. Saute till the onion is translucent.
Now add chicken along with the marinade and cook for five minutes, stirring frequently.
Add enough ( approximately 2 3/4 cups to 3 cups water ) water to cover the chicken. Bring it to a boil.
Add soaked rice and salt. Cover with a tight lid and let it cook on very low heat for 15 to 20 minutes or till done. Serve with raita.
200 g boneless chicken 100 g finely sliced onions 1 teaspoon cumin ( jeera ) seeds 4 -5 green chillies, finely chopped 2 tablespoon ginger - garlic paste Salt to taste 2 tablespoon whisked yogurt 1 teaspoon garammasala powder 1 tablespoon crushed cashew nuts 1 tablespoon lemon juice 25 ml thick coconut milk 2 teaspoon chopped coriander leaves
40 ml oil
Heat oil in a saucepan and splutter cumin seeds . Add onion and chopped green chillies and saute till golden brown.
Add ginger - garlic paste and chicken. Then add salt , garammasala powder and lemon juice.
Stir well for 5 - 8 minutes. Then add yogurt and crushed cashew nuts. Mix well till the gravy gets a creamy consistency. Cover with a lid and cook for 10 minutes or till done.
Finally add thick coconut milk. Mix well. Do not boil again. Garnish with chopped coriander leaves. Serve with chapati / Naan.
Stuffed Baby Squids
1 tablespoon oil 2 fresh baby squids, 110 g each, washed and cleaned 5 g chopped garlic 2 g onion 150 g fresh zucchini, peeled, deseeded and finely chopped 5 g ( 1 teaspoon ) salt 3 grams pepper 60 g grated Parmesan cheese
Tomato Fondue :
4 g tomatoes, deseeded 5 g finely chopped fresh basil Olive oil , a splash Salt and pepper to taste
Cook tomato in olive oil until soft . Season with basil, salt and pepper. Blend and serve.
Heat oil in a non - stick wok and saute zucchini , onion and garlic until cooked. Season with salt and pepper. Remove from heat and blend in cheese. Let it cool.
Stuff the squids with this mixture. Pan - fry in a pan and then bake in a preheated oven at 180 * C for 15 minutes. Remove and serve with tomato fondue.