Kabuli or Afghani Pulao is not a family thing, so I had to take idea from elsewhere doing it. This is what irritates me because following someone ditto makes me forget steps, do mistakes. What I prefer doing is read a couple of recipes and create something of my own to my convenience. The reason why I do not Blog about "Mizoram er Sheem Posto" or "Chattisgarh er Mishti Pulao" or "Moradabad er Jhotpot Chingri." If I am not doing extensive research, reading a lot, talking to the concerned people enough; I cannot associate names of a family or a place to a dish. Distorting facts and figures is a crime.
Some seriously do research before blogging about such heirloom recipes while the majority do not. However, I wished to cook KABULI POLAO someday, I felt unless I do some research I may not know how Kabul or Afghanistan actually does it. I am far from something called "sincere studies", I browsed few youtube videos of which this Pakistani gentleman's video about it attracted me. His name is Janab Mubashir Siddaque and I was enjoying his way of throwing dialogue, a heavily accented village style. The simplicity of his recipe attracted me. I still do not know if his recipe is an authentic Afghani Pulao or not, that requires research. The thing is I could not remain as simple as him while cooking the meat. Unlike him, I had to marinate the meat for pretty long hours in lemon juice.
The Afghans may not use lemon juice for marinating the mutton for a pulao recipe, they neither have to prepare meat dish with a horrid variety coming from the Kangaroo Land. Hence, I will not claim mine to be an authentic rice & meat dish of Afghanistan. I am still wondering what difference is their between Uzbeki Oshi Pulao and Kabuli Pulao? I really wish to learn different cultures, their way of living, food habits. I was searching for the cost, rules & regulations of the MPhil courses. Oh!My! be it a distance or regular course, we have to face an interview. I fear stage, I fear to speak, I fear text books which I have left behind twenty years back. My own university is offering an MPhil course for a meagre amount of Rs.10, 500. The husband always says, "if you wish to study I will fund happily." He is exactly doing the same for the son, told me "S, there will be no big tours and expenses in the next five years, the son's education cannot be disturbed." In the secret corner of his heart, there is the regret of a wrong decision he made. As his childhood buddy I know academics was his field, though he lacks tenacity.
Leave us, there are celebrations in both sides of my family. I want to wish both parties today with this non vegetarian rice and meat dish KABULI POLAO because I know the maximum in my family enjoys this kind of dishes. I do not need to mention what the occasions are, one is too close to my heart, the other is too close to the man's heart. Its a family thing and this year I am not keen about celebrating dates. Last September, one Partha Dey told me that we are alive is a good enough reason to celebrate. I look at this guy and wonder how come one gentleman be a philanthropist, an engineer, a top level manager / director at the same time. Anyway, we may not be able to be with our family on such auspicious occasions but we are celebrating here with food that the family would also love. The son had his fencing class yesterday which happens at the night time. He comes home around 11:15pm and we had our dinner around 11:30pm with "begun bhaja, kumro bhaja, dhonepata tomato diye mushur dal, mutton kosha." This morning, I did porota for the husband's lunch box, the rest of us will have the same for our lunch.
Though KABULI PULAO seems on the sweeter side and less spicy to me, while writing about it today I felt like doing it again adding some "moshola-toshola." Unlike Janab Mubashir Siddaque, I used few whole spices in the tempering. Let us do it.
Recipe Source : Janab Mubashir Siddaque of VILLAGE FOOD SECRET.
BASMATI RICE : 1COFFEE MUG IS ENOUGH FOR 4-5 HEADS
MUTTON OR LAMB : 1KG MEDIUM CUT
MUTTON STOCK : 2COFFEE MUG [IN CASE IT IS LESS, ADD WARM WATER]
GINGER PASTE : 1TBSP
GARLIC PASTE : 2TBSP
ONION : 3-4BIG
CARROT : 2STANDARD SIZE
GARAM MASALA : 11/2TBSP
CINNAMON STICK : 3-4 TWO TO THREE INCH LENGTH
GREEN CARDAMOM : 3-4
BLACK CARDAMOM : 2
STAR ANISE : 2
CLOVE : 4-5
BAYLEAF : 4-5
SALT : AS REQUIRED
SUGAR : 2TBSP
LEMON JUICE : 1SMALL TEA CUP
ALMOND : 1TBSP
RAISIN : 2-3TBSP
GHEE / CLARIFIED BUTTER : 1MEDIUM TEA CUP + 1/4SMALL TEA CUP
PROCEDURE :
Wash the mutton thoroughly several times and marinate with salt & lemon juice. Keep marinated for at least 4-5 hours.
If refrigerating, take out the mutton an hour before putting it to cook.
Wash and soak the rice in enough water for an hour.
Peel the carrots, discard the two ends, cut half and then into strips. Peel, wash, cut the two ends of the onions and wash them. Slice.
Get the whole spices, raisins and almonds ready. I had some sliced almonds, so did not need to soak and peel the skin. Wash the raisins.
Put the marinated mutton or lamb in a pressure cooker and add 1/2 coffee mug of water. Add the ginger and garlic pastes too.
Close tight the lid and pressure cook at the lowest heat up to 3 whistles.
Let it open normally.
Strain the mutton and reserve the stock for later use.
Strain the water from the rice. Heat 1medium tea cup of ghee in a heavy bottomed vessel. Add the cinnamon sticks, black & green cardamoms, star anise, cloves and bay leaves. Let them splutter.
Add the onion slices and fry till crisp and brown.
Add the boiled mutton and stir. Cover cook at minimal heat for 10-12 minutes stirring in between.
Open cover, add the rice and the garam masala powder. Stir for 3-4 minutes.
Add 2 coffee mugs of the mutton stock, if less use warm water. Stir and cover.
Put the heat to low and cover. Place a heavy something on top of the cover. I used the roti rolling base.
Let it cook at low heat for 12-14 minutes. Meanwhile we will heat 1/4small tea cup of ghee in a pan on top of another burner. We will fry the carrot strips, sugar, raw almonds and raisins in it and add to the rice and meat dish once done.
We will lightly fold in all well.
Serve it hot and fresh. Indian Style Biryani lovers may find it a bit of bland but once in a while its okay to have it.
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