To drive away d Monday blues here is comfort food fr d stomach n soul. Jhatpat chkn pulao n spicy dhansak dal with salad. Hum bhi khush aur pet bhi khush!! Dhansak Dal -------------- 300 gm tuar dal 100 gm masur dal 100 gm moong dal (Dals hv to b soaked fr 3 2 4 hrs. More d better) 500 grms mutton or chicken 1 sml methi bhaji bunch 2 sml brinjals 1 sml pc pumpkin 2 large onions finely chopped 3 tomatoes finely chopped 1 smal bnch of coriander Few sprigs of fresh mint (phudina) 10 to 12 green chillies 7 2 8 pcs of lasun 1 sml pc of ginger 10 2 12 cloves 12 2 15 whle kali miri 1 med pc dalchini 2 / 3 tej patta Salt to taste 1/2 tsp red chilli powder, dhania powder, haldi powder, parsi sambhar powder, dhansak masala powder 1 n hlf tsp garam masala powder 1tsp whole jeera For dal ------ Grind all d whl garam masalas ginger lasoon grn chillies dhania n phudina n jeera into a nice paste. In d pressure cooker tk oil n fry half d onions. Kp d other half aside. Fry tl light golden brwn. Thn add d grounded masalas into d onions. Fry tl d masalas emmit a lovely aroma. Thn add all d dry masala powder except d garam masala powder. Fry tl masalas r cooked. Thn add half d tomatoes. Kp hlf aside. Cook tl tomatoes r tender. Add d washed meat n cook on slow flame. To d mixture add d dal which has bn soaked n all d veges. Add d onions n tomatoes whch hd bn kpt aside. Mix all n add water n pressure cook on high flame til meat is dne. Ater d dal is cooked remove d meat n mix or blend d dal into one consistancy wth a blender. Thn add d meat agn n put d dal on a slow flame. Add d garam masala powder n cook till d dal starts to bubble or tl u fl tht d garam masala powder is cooked. Note: if u fl tht d dal is too spicy add sm sirka. I usually add sirka whilst boiling it so tht d sirka too cooks up. Either sirka or lime juice. Whtevr u hv at hm. For chicken pulao ---------------- Soak d rice fr 45mins. In a pan fry 2large onions finely chopped. Add elaichi n tej patta n long n cloves n pepper corns n badi elaichi. Fry till onions r transculent. Add ginger garlic paste n fry fr 2 mins. Add tumeric powder n red chilli powder n dhania n jeera powder n garam masala powder. Add d chicken in d mixture. Add water n pressure cook fr 3 whistles. Cook d rice til 80% done. Drain d water n kp d rice aside in a colander. Make brista n kp aside. Fry potatoes cut into big cubes. In a big vessel add very little ghee at d bottom. N thn layer d rice. Add some brista n fried potatoes n top it with d chicken. Sprinkle some freshly cut coriander n thn rice agn. Layer it agn with brista n potatoes n chkn n coriander. Sprinkle some biryani colour n kevda water. Ur jhatpat chkn pulao is ready. Accompaniments: --------------- Either mutton or chkn kababs and Kachuber.
Posted on: Mon, 14 Jul 2014 16:49:05 +0000
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