Chicken Biryani

Biryani is a meal itself and needs no accompaniment, except for a raita and some poppadums. It is a dish that is equally at home on the family dining table or as a dinner-party centrepiece.

Serves: 4

Ingredients:

275 g basmati rice

10 whole green cardamom pods

½ tsp salt

3 whole cloves

5 cm cinnamon stick

3 tbsp vegetable oil

3 onions, sliced

4 chicken breast fillets, each about 175 g, skinned and cubed

¼ tsp ground cloves

¼ tsp hot chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground black pepper

3 garlic cloves, chopped

1 tsp finely chopped fresh root ginger

juice of 1 lemon

4 tomatoes, sliced

1 tbsp chopped fresh coriander (cilantro)

150 ml natural (plain yogurt), plus extra to serve

5 saffron threads, soaked in 2 tsp warm milk

150 ml water

toasted flaked (sliced) almonds and fresh coriander (cilantro) sprigs, to garnish

Method:

1. Wash the rice well and leave to soak in water for 30 minutes.

2. Preheat the oven to 190°C/375°F/Gas 5. Remove the seeds from half the cardamom pods and grind them finely, using a pestle and mortar. Set aside the ground seeds.

3. Bring a pan of water to the boil. Drain the rice and add it with the salt, whole cardamom pods, cloves and cinnamon stick. Boil for 2 minutes, then drain, leaving the whole spices in the rice. Keep the rice hot in a covered pan.

4. Heat the oil in a karahi, wok or large pan, and fry the onions for 8 minutes, until softened and browned.

5. Add the chicken and the ground spices, including the ground cardamom seeds. Mix well, then add the garlic, ginger and lemon juice. Stir-fry for about 5 minutes.

6. Transfer the chicken mixture to a casserole and arrange the tomatoes on top. Sprinkle on the fresh coriander, spoon the yogurt evenly on top and cover with the drained rice.

7. Drizzle the saffron milk over the rice and pour over the water. Cover, then bake in the oven for 1 hour. Transfer to a serving platter and discard the whole spices. Garnish with the toasted flaked almonds and coriander sprigs and serve immediately.

Madras Beef Curry

Although Madras is renowned for the best vegetarian food in India, meat-based recipes such as this one are also extremely popular.

Serves: 4-6

Ingredients:

4 tbsp vegetable oil
1 large onion, finely sliced
3-4 cloves
4 green cardamoms
2 whole star anise
4 fresh green chillies, chopped
2 fresh or dried red chillies, chopped
3 tbsp Madras masala paste
1 tsp ground turmeric
450 g lean beef, cubed
4 tbsp tamarind juice
granulated sugar, to taste
salt
a few fresh coriander (cilantro) leaves, chopped, to garnish.

Method:

1. Heat the oil in a karahi, wok or large pan over a medium heat and fry the onion slices for about 8 minutes until they turn golden brown. Lower the heat, add all the spice ingredients, and fry for a further 2-3 minutes.

2. Add the beef and mix well. Cover and cook over a low heat until the beef is tender and fully cooked. Cook uncovered on a higher heat for the last few minutes to reduce any excess liquid.

3. Fold in the tamarind juice, sugar and salt. Reheat the dish and garnish with the chopped coriander leaves. Pulao rice and tomato and onion salad would make excellent accompaniments for this dish.

Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in oven.

Serves: 4

Ingredients:

50 g butter
2 tbsp corn oil
1.2-1.3 kg chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 tsp crushed garlic
½ tsp crushed black peppercorns
½ tsp crushed cardamom pods
¼ tsp ground cinnamon
1½ tsp chilli powder
150 ml natural plain yogurt
50 g ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
150 ml water
150 ml single (light) cream
2 tbsp chopped fresh coriander (cilantro)

Method:

1. Preheat the oven to 180 °C/350 °C/ Gas 4. Melt the butter with the oil in a karahi, wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using a slotted spoon, leaving behind the fat.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingredients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

3.Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer.Transfer the contents of the pan to a casserole and cover with a lid, or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for 30-35 minutes.

4. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the mixture to a frying pan or place karahi on the stove and stir in the cream.

5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boiled rice.

Meat Cooked with Cardamom

The Hindu Sindhis migrated from Sindh to India in 1947 (Sindh is now part of Pakistan) and the largest number of them settled in Bombay, now known as Mumbai. Sindhi food is not found outside Sindhi homes. This is my mother’s recipe and is extremely simple to make, involving just a few ingredients.

A very delicate mutton dish with a thin gravy full of the flavor of cardamom (elachi) and black pepper, this is a favourite  of the Sindhis. Dishes with pepper seem to be a standard prescription in many parts of India for women after childbirth, and in the region around Hyderabad town in Sindh this dish was given every day to new mothers. It is traditionally eaten with chapatis though it is equally good with rice.

Serves: 6

Ingredients:

1 kg lamb, on or off the bone

100 ml full-fat yogurt

35 green cardamoms

100 ml oil

2 teaspoon ground black pepper

1 teaspoon turmeric powder

1 teaspoon chilli powder

2 teaspoons coriander powder

3 medium tomatoes ( sourish variety), finely chopped

Salt

Method:

1. If the lamb is on the bone, wash it in warm water. Whisk the yogurt with a fork in a bowl.

2. Grind the whole green cardamoms in a blender with a little water, or in a coffee grinder without water and then mix with a little water to make a paste.

3. Heat the oil in a cooking pot. Add the cardamom paste and the pepper and fry over a low heat for 2-3 minutes. Add the meat and the turmeric, chilli and coriander powders and sauté for 10 minutes, stirring all the time to prevent the mixture from sticking to the bottom of the pot, adding water if necessary.

4. Lower the heat and add yogurt, tomatoes and salt to taste and continue to sate for a further 5 minutes. Add about 800 ml of water, cover the pot and leave to simmer over a low heat until the meat is tender.

The secret of success with this dish lies in making sure that the meat and spices are fried for a full 10 minutes (step 3) without allowing the spices to burn. Therefore it is essential to keep the heat low and use the recommended amount of oil.

Green Chicken Korma, Chicken Rizzala (Bhopal)

Rizzala is a little-known Muslim-style curry found in only two cities of India- Calcutta and Bhopal.

Its origin is possibly the latter, where it is a curry found only in the homes of the Muslim aristocracy.

A fresh herby curry, this can best be described as a green korma.

Serves: 4

Ingredients:

½ cup unroasted cashew nuts

6 tbsp oil

4 medium onions, chopped

2 large handfuls coriander leaves

½ cup mint leaves

4 green chillies

2 bay leaves

6 green cardamoms

3.5 cm piece of cinnamon

2.5 x 1.5 cm peeled ginger, finely chopped

4 cloves garlic, chopped

1 kg chicken, skinned, and cut into 8 pieces

1 heaped teaspoon coriander powder

½ tsp cumin powder

Salt to taste

1 tsp sugar

2 teaspoons lime or lemon juice

65 ml cream

1 tbsp oil, butter or ghee

½ tsp mace powder or 1 blade of mace

Method:

1.  Soak the cashew nuts in 200 ml of water, for at least 15 minutes.

2. Pour 4 tablespoons oil in a frying pan and fry the onions over a medium heat until they are crispy brown, but not burnt at the edges. This will take between 20-30 minutes, depending on the thickness of the pan and the heat.

3. When the onions are done, put in a blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts and 50 ml water and purée.

4. In the same pan, heat the remaining 2 tablespoons oil over a low heat, and add the bay leaves, cardamoms, cinnamon, ginger and garlic. Then increase the heat to medium, put in the chicken pieces and sauté in the aromatic oil for about 5 minutes until the chicken is seared. Now add the coriander and cumin powder. Sauté the chicken for 2 minutes, stirring so that the chicken doesn’t stick to the pan. Add the green purée and sauté the chicken for a further 2 minutes.

5. Add the salt, sugar and lime juice, and 200 ml water. Taste and adjust seasoning. Now bring to the boil and simmer until the chicken is cooked, then add the cream and stir well.

6. Just before serving, heat a little oil or butter in a ladle and put ¼ teaspoon of mace powder into ladle. After 10 seconds put it into the pot and stir. Alternatively, if using a blade of mace, remove it from the oil after 20 seconds and just put the oil in. Mix well.

Serve with flavoured rice, such as turmeric yellow rice or lemon rice.

Mushroom Curry

This is a delicious way of cooking mushrooms. It goes well with meat dishes, but is also great served on its own.

Serves: 4

Ingredients:

2 tbsp oil
½ tsp cumin seeds

¼ tsp black peppercorns
4 green cardamom pods
¼ tsp ground turmeric
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
1 fresh green chilli, finely chopped
2 garlic cloves, crushed
2.5 cm fresh root ginger, grated
400 g can chopped tomatoes
¼ tsp salt
450 g button (white) mushrooms, halved
chopped fresh coriander (cilantro), to garnish

Method:

1. Heat the oil in a large heavy pan and fry the cumin seeds, peppercorns, cardamom pods and turmeric for 2-3 minutes.

2. Add the onion and fry for about 5 minutes until golden. Stir in the cumin, ground coriander and garam masala and fry for a further 2 minutes.

3. Add the chilli, garlic and ginger and fry for 2-3 minutes, stirring all the time to prevent the spices from sticking to the pan. Add the tomatoes and salt. Bring to the boil and simmer for 5 minutes.

4. Add the mushrooms. Cover and simmer over a low heat for 10 minutes. Garnish with chopped fresh coriander before serving.

Balti Chicken Pasanda

Yogurt and cream give this tasty dish its characteristic richness. Serve it with Peshwari naan to complement the almonds.

Serves: 4

Ingredients:

4 tbsp Greek (US strained plain) yogurt
½ tsp black cumin seeds
4 cardamom pods
6 whole black peppercorns
2 tsp garam masala
2.5 cm cinnamon stick
1 tbsp ground almonds
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp chilli powder
1 tsp salt
675 g skinless, boneless chicken, cubed
5 tbsp corn oil
2 medium onions, diced
3 fresh green chillies, chopped
2 tbsp chopped fresh coriander (cilantro)
120 ml (light) cream

Method:

1. Mix the yogurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl. Add the chicken pieces, stir to coat, and leave to marinate for 2-3 hours.

2. Heat the oil in a large karahi, wok or deep pan. Add the onions and fry for 2-3 minutes.

3. Tip in the chicken mixture and stir until it is well blended with the onions.

4. Cook for 12-15 minutes over a medium heat until the sauce thickens and the chicken is cooked through.

5. Add the green chillies, and fresh coriander, and pour in the cream. Bring to the boil, stirring constantly, and serve garnished with more coriander, if you like.

Chicken Dopiaza

Dopiaza translates literally as "two onions" and describes this chicken dish in which two types of onion - large and small - are used at different stages during the cooking process.

Serves : 4

Ingredients:

2 tbsp oil
8 small onions, halved
2 bay leaves
8 green cardamom pods
4 cloves
3 dried red chillies
8 black peppercorns
2 onions, finely chopped
2 garlic cloves, crushed
2.5 cm fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
1 tsp chilli powder
½ tsp salt
4 tomatoes, peeled and finely chopped
120 ml water
8 chicken pieces, such as thighs and drumsticks, skinned
plain rice, to serve

Method:

1. Heat half of the oil in a large heavy pan or wok and fry the small onions for 10 minutes, or until golden brown. Remove and set aside.

2. Add the remaining oil and fry the bay leaves, cardamoms, cloves, chillies and peppercorns for 2 minutes. Add the onions, garlic and ginger and fry for 5 minutes. Stir in the ground spices and salt and cook for 2 minutes.

3. Add the tomatoes and water and simmer for 5 minutes until the sauce thickens. Add the chicken and cook for about 15 minutes.

4. Add the reserved small onions, then cover and cook for a further 10 minutes, or until the chicken is cooked through. Spoon the mixture onto a serving dish or individual plates.
Serve with plain boiled rice.