Chefs across boundaries is a group of bloggers who challenge each other every month with cuisines and fusions that encourages us to step beyond our comfort zone and attempt something new. This month the challenge was given by Nidhi S Raj ( http://soulandspicebox.com/) to create a traditional Kashmiri dish.
Now besides a Dum Aloo, I have never cooked anything else from this cuisine nor have I tasted any dish besides Rogan Josh. Research revealed a wonderful bounty of meat dishes especially mutton. I had zeroed in on a few mutton dishes and started nagging my husband to source the recipes. He is Ex Taj and has made some wonderful friends over the years. Thanks to him I have got this recipe from the Executive Chef of Taj Shrinagar.
Now though I set my mind on the mutton dishes, prior commitments and a busy schedule forced me to change my dish at the last minute. I somehow wanted to meet the challenge and so went ahead with this wonderful chicken dish Dum Kokur and a last minute accompaniment of Kashmiri Pulao ( recipe – vegrecipesofindia). Dum Kokur is chicken marinated with aromatic spices and cooked in its own juices.
DUM KOKUR (Pot roasted chicken)
1 chicken (curry cut)
3 tbsp ghee
1 Whole Garlic (paste)
1 tsp. salt
1 large onion sliced
1″ ginger (grated fine)
1 tsp. turmeric powder
1 1/2 tsp. red chili powder
1 ½ fennel powder
3 tbsp. yoghurt
1/2 tsp. cumin (crushed)
2 black cardamom (crushed)
3 cloves
chopped coriander
1) Mix salt, turmeric, chili, powder, fennel powder garlic and ginger in yoghurt and rub the paste well on the chicken pieces.
2) Let it marinate covered for 3 hours.
3) Heat ghee in a thick bottomed pan, drop the cloves in.
4) when it sizzles, add the onions and fry till golden brown.
5) Now put in the chicken along with the juices that would have collected in the dish, Toss them around for one minute.
6) Cover with a tight fitting lid (u can seal the lid with atta for dum) and simmer on low heat for 40-45 mins, by with time the chicken should be tender and nicely browned.
7) Garnish with chopped coriander
KASHMIRI PULAO
2 cups basmati rice soaked in water for 30 minutes
1 inch cinnamon/dal chini
1 tsp shahjeera/caraway seeds
1 indian bayleaf/tej patta
3 cloves/laung
2-3 green cardamoms/hari elaichi/choti elaichi
2 black cardamoms/badi elaichi
½ tsp dry ginger powder/saunth
1 tsp fennel powder/saunf
2 pinches of saffron/kesar
2 tbsp oil or ghee
4 to 41/4 cups water
salt as required
1 medium sized onion, sliced thinly
10-12 cashews/kaju
10-12 almonds/badam
10-12 walnuts/akhrot
2 tbsp oil
- heat oil or ghee in a deep pan. on a low or medium flame, add all the whole spices. fry till the oil becomes fragrant.
- now lower the flame and add the ginger and fennel powder & stir.
- add the soaked and drained basmati rice and stir.
- add crushed saffron and saute for a minute.
- pour water and salt. stir and cover the pan tightly. when the rice is cooking, prepare the garnish.
- heat 2 tbsp oil in a frying pan. add the sliced onions.
- also add a pinch of salt and fry the onions till they are golden or caramelized and crisp. remove and drain on paper tissues.
- in the same oil, first fry the almonds till they become crisp. now fry the cashews and walnuts till they are crisp and lightly browned.
- cook the rice till all the water is absorbed and the rice is cooked. when done, fluff the rice.
- serve kashmiri pulao hot and while serving the kashmiri pulao, garnish with the fried onions and dry fruits.
Pulao Recipe – www.vegrecipesofindia.com
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