Friends experimenting with the Sundooq Roganjosh and Teesi Mix.
INGREDIENTS:
For the marination
500 gms skinless chicken drumsticks
1 pkt Sundooq Roganjosh Masala
4 tbsps Mustard Oil
2 tomatoes, chopped
250 gms dahi, lightly whipped
Birista of 5 onions, crushed
5-6 tbsp coriander, finely chopped
2.5 tsp salt {or to taste}
For the Tempering
3 tbsp oil
1 tbsp ginger-garlic-green chilli paste
1 tsp jeera
½ tsp turmeric powder
1 tsp dhana jeera powder
1 tsp kashmiri chilli powder
Also Required
4 large potatoes, peeled and cut in large cubes
400 gms rice, parboiled with spices {cinnamon, cloves, black peppercorns, star anise, bay leaves, badi elaichi}
For The Raita
500 gms dahi
1.5 tblsp Sundooq Teesi Mix
Salt & Powdered Sugar to taste
Process:
Mix all Raita ingredients till the sugar dissolves and set to chill in the fridge.
Marinate all ingredients as mentioned under For The Marination and set aside for 30-45 mins.
In the meanwhile, heat oil in kadhai and fry the potatoes until golden brown and set aside.
Once the chicken has been marinated, heat oil in a small frying pan and add aromats and spices for tempering and immediately add to the chicken mixture taking care not to burn the chilli powder. Add the fried potatoes and mix everything with the light hand to keep the potatoes intact. Adjust salt to taste.
Heat a tawa on one burner and on another burner heat the chicken gravy. You want both the chicken mix and tawa to be nicely heated through. Once done, transfer the kadhai on the tawa, and layer the rice on the chicken. Add ghee and saffron infused milk, if available. Top with chopped coriander and mint leaves and cover. Allow to cook on dum for 45 mins.
Once done, turn off the gas and allow the biryani to rest for 15 mins. Serve immediately with Teesi ka Raita
Use the code HUSEINSUNDOOQ for a 10% discount on all products until the end of June.
Husein Upletawala is a Pune-based bespoke food and craft alcobev event curator & menu consultant turned home chef {thanks to COVID!}. When not whipping up delicious meals to order, he loves dabbling in Asian, Middle Eastern and European cuisines for his family and cookbook clubs he’s a part of and lists Chef’s Table and food & travel shows hosted by the late Anthony Bourdain as his favourites to binge-watch. You can follow his food chronicles on Instagram @huseinmu.
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