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Tuesday, 9 June 2009

Spice is the only variety of my life

DSC_0252 Raj’s 32nd birthday and the long weekend coincided, so we took off to Port Stephens. I love the little getaways in Australia, especially the beach towns, and Port Stephens was a lovely getaway. But one thing that I really really miss in these holidays is a variety in food. The sea food available is brilliant, but after a while the regular breaded fish, grilled fish and chips fare kind of gets to me. The picture here is that of grilled Fish with greens and some sauce- I forget, and it was phenomenal, but we did want fish in a hot, spicy sauce. Or may be even a Goan version of this.  But then, we did enjoy what we got to eat, missed spice a little bit, but were happy nevertheless.









So, the minute I got back yesterday, Raj suggested we order in. Oh, no! How can that be. Order in more Pizza? No way! I had to have my spicy fare! So in  I went to the kitchen to make my favorite – jhatpat spicy Chicken pulao. Thought I’ll share this with you all.

You’ll need:

Chicken thighs and breast pieces – 500 gms

1/2 cup curd

Onions- 2 large- thinly sliced

Basmati Rice Soaked half an hour before preparation: 1 1/2 cup

Ginger and garlic Paste-2 spoons

Green Chilies- 8 (i like it SPICY)

Coriander chopped- 1 cup

1 spoon red chilly powder

Mint – fresh or dried flakes (I suggest you buy a bottle of the dried mint flakes- they are handy and very very good on flavor)

Tomatoes- 2 large

Whole garam masalas- a few of whatever you have- i had only cinnamon and cloves.

salt to taste

Dhania/Coriander Powder- 2 teaspoons

Ghee – 2 tbsp



In a non stick vessel (ideally deep and wide mouthed), melt the Ghee and add garam masalas. Add green chilies and onions and sauté till it browns. Add ginger garlic paste and sauté some more. Add chopped tomatoes, coriander chopped , 1/2 spoon of mint flakes or a 1/2 cup of fresh mint  chopped, and mix well. Add Dhania Powder, chilli powder, salt and curd and mix. let the tomatoes soften. Now add the chicken to this and mix well. Cover and simmer for about 5 minutes. Now add the soaked Basmati Rice and mix. Add 3 cups of hot water, stir well, and cover with lid. In low flame let it cook. Else, just pressure cook it, if you are in a tearing hurry!

This is heaven. I am home.

1 foodie comments:

ZiLliOnBiG said...

both look yummy. But i liked the look of grilled fish.What sause? Once i tried somewhere, grilled fish with fish veloute sauce. yummy it was. OHH, i think it was duglare sauce, not very sure though. cheers, thanks for the recipe. :))