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Sunday, June 10, 2012

Chicken Korma and Sweet pulao

  1. Clean curry size chicken pieces. Pat dry with paper towels and marinate in ginger-garlic paste and Shan White Korma Spice overnight.
  2. In a wok, add 2 tsp ghee- fry the chicken pieces until lightly browned on each side.  Set aside.
  3. In the same oil, add bay leaves, whole peppercorn, mace(Javitri), green cardamom, cloves, cinnamon and diced onions.
  4. When the oil separates, add 2 tsp yogurt. Add fresh ground almonds/ cashews ( or peanut butter! One of my versions.)
  5. Cover and cook in medium-low heat until meat is done (best way to bring out the flavor, be sure you are attentive- the nuts can brown pretty fast), or transfer in a pressure cooker to cook faster.
  6. I like to add a few drops of rose water to the gravy in the end.
For sweet pulao:
    1. Parboil basmati rice. Wash in cold water so the grains separate. If you wish to cook fully, it's ok too, just spread the rice on a flat surface so they don't stick or under cold running water in a colander.
    2. In a deep vessel add ghee , whole garam masala of choice and pulao powder if you want to use any. Add cashews. Minced /julienne ginger. 
    3. Add the rice in installments, mixing well each time. Add 1 tsp sugar at the end.
    4. Wash and add raisins, and a few strands of saffron. Cover and kill the flame. The heat will cook the rest. We don't want to undercook or overcook the rice.
    For Bengali Kosha Magsho, follow this recipe.

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