Biryani is a mixed rice dish with its primary origins among
the Muslims in India. It is debatable as to whether the Mughals or Arab traders
brought the dish to India. Chicken biryani is almost synonymous with Hyderabad
and it is no coincidence that the Nizams (Muslim rulers – first as an annex of
the Mughals) ruled this part of the Deccan for over two hundred years.
INGREDIENTS
1 (1.5 kilograms) free range chicken jointed in to 8 – 10
pieces
Preheat oven to 180 degrees Celsius fan forced. Line two
large baking trays with baking paper.
Boil the potatoes in their skins. Allow to cool and peel the
skin. Cut cooked potatoes in a one centimetre dice.
Heat oil in a large fry pan over a medium heat. Sauté the
onion for a couple of minutes and add the chopped cashew pieces. Continue
frying till the cashew pieces are golden brown. Add the curry powder, turmeric
and chilli powder. Fry briefly and then add the potato pieces. Add salt and
sprinkle a couple of table spoons of water. Cover and cook for about four to
five minutes. Set aside to cool.
Cut each piece of pastry into squares. Place a tablespoon of
the potato mixture in the middle of each square (using your fingers to evenly
spread). Make sure you leave a 1 centimetre border around the edge. Fold to
form a triangle. Press the edges with a fork to seal.
Place the “puffs” on prepared tray. Brush with egg and bake
for 15-20 minutes or until puffed and golden.
Serve hot with coriander and tamarind chutney. Makes 16
puffs.
CORIANDER AND TAMARIND CHUTNEY
INGREDIENTS
1 plus ½ cup of chopped coriander stems, roots and leaves
3-4 hot green chillies chopped (I used cayenne)
1 tablespoon tamarind paste
Salt to taste
METHOD
Put all ingredients in a blender and blend to a fine paste.
Allow to rest at least an hour before serving.
Did you know that buckwheat is not a grain but is actually the
fruit of a plant related to the rhubarb and sorrel? It is widely popular in
many cuisines for its nutritional benefits. Another interesting fact is that rhubarb
is a native of Russia and is really a vegetables but is often treated as a fruit.
I love the rose pink colour of cooked rhubarb and the natural sharpness works
well with the pancakes.
Just a note the leaves of rhubarb have a very high oxalic
acid content and are poisonous. Please discard them and cook only the stalks.
I prefer red cabbage over green cabbage. It can be served
cooked or raw and during winter adds such a vibrant colour to the table. This
can be served as a light meal on its own or as an accompaniment.
Red cabbage and edamame salad with miso dressing
INGREDIENTS
½ small red cabbage, washed, dried and thinly sliced
Celeriac is not available in all supermarkets and yes it is
an ugly looking vegetables. Luckily I am too much of a curious cook to not
dismiss something based on looks.
Celeriac
You can say it is the unsung hero of the vegetable world,
knobbly and odd shaped. It has a celery flavour with a hint of lemon and is
nutty. I came across celeriac when we were living in Budapest and during winter
there was an abundance of this. Again another very versatile vegetable – try it
roasted or in soups and it will be easy to see why it is popular. You can mix
it in with potato to make a mash or on its own make a velvety, creamy puree to
go with your seafood.
