Thursday, Dec 13, 2018 | Last Update : 01:29 PM IST

Slurpilicious Punjabi

THE ASIAN AGE.
Published : Mar 9, 2018, 12:27 am IST
Updated : Mar 9, 2018, 12:29 am IST

When you indulge, don’t do it in half-measure. These royal Indian recipes are worth it.

Amritsari Aloo Wadiyan Pulao
 Amritsari Aloo Wadiyan Pulao

Ingredients

  • Ghee 80 gm
  • Wadiyan (sundried spiced lentil dumplings)  100 gm
  • Potato cubes 100 gm
  • Basmati rice 200 gm 
  • Onion (finely sliced)
  • Salt to taste
  • Turmeric powder 5 gm
  • Red chilli powder 10 gm
  • Coriander powder 10 gm
  • Garam masala powder 5 gm
  • Cumin 5 gm

Method

Break the vadiyan into smaller pieces. Now, stir fry in 40 gm ghee until golden. Keep aside.

In a vessel, heat ghee and saute cumin and onions till the onions are soft.

Add potatoes and cook for another two minutes. Add turmeric, red chilli, coriander and garam masala powder.

Now add rice, water (double the quantity of rice) and salt.

Cover and cook for 20-25 minutes on medium-low flame.

Bhuna Murgh Khumidarh

44

Ingredients

  • Chicken curry cut 1kg
  • Button mushrooms (cut into halves) 200 gm
  • Spring onion 50 gm
  • Turmeric 5 gm
  • Ghee 80 gm
  • Red chilli powder 15 gm
  • Cardamom 5 gm
  • Ginger-garlic paste 50 gm
  • Cumin 5 gm
  • Green chillies (chopped) 20 gm
  • Lemon juice 10 ml
  • Salt to taste

Method
Soak mushrooms in turmeric water.

In a vessel; heat ghee add cumin and cardamom. Now, add onion, green chillies and sauté.

Add chicken and cook for 10 minutes.

Now, add mushrooms, salt, lemon juice and sprinkle red chilli powder.

Cook until the moisture is evaporated.

Finish off, with heated ghee and garnish with spring onion.

Rarrah Meat

44

Ingredients

  • Lamb curry (cut) 750 gm
  • Lamb (mince) 250 gm
  • Ghee 100 gm
  • Cumin 5 gm
  • Cardamom 5 gm
  • Mace 2 gm
  • Cloves 3 to 5 gm
  • Ginger-garlic paste 40 gm
  • Onion (chopped) 200 gm
  • Tomatoes (chopped) 150 gm
  • Yogurt 80 gm
  • Red chilli powder 30 gm
  • Coriander powder 15 gm
  • Garam masala powder 15 gm
  • Lemon juice 10 ml
  • Turmeric powder 10 gm
  • Green chillies slit 15 gm

Method
Marinate the lamb curry cut with yogurt, salt, lemon juice and red chilli powder.

In a vessel, heat ghee, add the whole spices. Now, add onion and sauté until light golden.

Add turmeric, red chilli powder, coriander powder, garam masala powder and  ginger-garlic paste. Add the marinated lamb and let it cook for five minutes.

Add tomatoes and cook till the oil separates.

Now, add mince and green chillies. Cover and cook on medium heat for 45 minutes.

— Recipes courtesy Chef Arshdeep Singh

Tags: amritsari aloo wadiyan pulao, bhuna murgh khumidarh, rarrah meat