Amritsari Aloo Wadiyan Pulao
INGREDIENTS
Ghee 80 gm
Wadiyan (sun-dried 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 wadiyan 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.
Rarrah Meat
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.
Bhuna Murgh Khumidarh
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.
— Recipes courtesy Chef Arshdeep Singh
