Monday, November 22, 2010

Arabi Rice and Chicken Curry

Don't ask me if it is an Arab dish or an Arab Arab dish because I don't know.. All i know is whom I learn  to make it from learn it from someone who is an Arab..so that makes it Arabi.. makes sense? Even if it doesn't make sense, it sure is delicious and a departure from all the spicy food that we have on the table everyday! And if you suggest, I can sure change the name of this recipe to Half Arabi or Quarter Arabi or even No Arabi. Anyways, here it goes before I fry your brain instead of the chicken.. yes, we WILL be frying the chicken!

Click HERE for a printable version

1 chicken, cut and skinned
2 tbsp Olive oil
2 tbsp ginger and garlic paste
1 tsp green chili paste
1 cup yogurt
1 tbsp almonds (grounded)
1 tbsp Pistachios (grounded)
Salt to taste
1 tbsp Whole black pepper

Rice 2 cups washed and soaked in water.
1 large onion sliced finely or equivalent crispy fried onions [short-cut, my style :D]
2 tbsp raisins
Salt
Silvered almonds or Pine nuts 2-3 tbsp (I prefer pine nuts)



Heat oil and add the ginger garlic paste and the chilli paste.


Add the chicken..


Mix the chicken well and stir fry until it starts to change color.

Keep cooking until chicken turns a pretty brownish color. Keep turning the pieces so it browns equally on all sides.

Perfect.

Now grind the almonds and the pistachios if you don't already have them on hand..

Measure a cup of yogurt or two....if you want more gravy
Add the grounded nuts.
Mix well..

And pour it over the chicken..
Add the salt and black pepper..
And cook until it starts showing oil on top.


Ready..


Now for the Rice:

If you are anything like me, you will opt for the already fried onions :) Take oil in a saucepan and add the fried onions. fry them lightly so they start to simmer.




Just like that..

Now add the rice with its water..



Add the salt..

Mix well. Cook on medium heat uncovered until most of the water is evaporated.
Something like this..






Add the almonds and raisins, cover and cook on the lowest setting of your stove.

I usually prefer putting a Dum-griddle underneath to be safe..



Cook till all the water is absorbed, rice is tender and all seems good...

Serve with the Chicken..




Thursday, November 18, 2010

Pav Bhaji

Place holder - coming soon inshaAllah




1/2 lbs each of frozen peas, cauliflower, potatoes (boiled and mashed- stock reserved)
1 can diced tomatoes
2 medium onions chopped

Salt
Red chili powder
Paprika
Chat Masala
Pav Bhaji Masala (Everest or MDH)
Lemon juice
 
Make a chutney out of :
12 dried red chillies
1 small piece ginger
6 cloves garlic
1 tbsp Vinegar
1 tsp Zeera




















Haleem

Place holder - coming soon inshaAllah