Kheema Pulao (or Peas Pulao)

Salams and Hello all! Hope all is well in your neck of the woods…over here winter is well and truly on its way…I am so not a winter person at all, I’m one of those who can feel the cold going right through my bones 😭😭 during winter I just want to be wrapped up all cosy and don’t want to leave the house, if only I was a hedgehog hey? (Why isn’t there a hedgehog emoji 🤔) Lol sorry for all the waffling I just needed to let that out. 

So I recently made this kheema pulao after a long time, as I don’t make it too often I tend to forget about this dish. I hadn’t written it down so had to give my mummy a quick call to run me through it again. Mum was like chuck that in and throw that in. So this time I thought I’d better write everything down as I go along. I have used chicken mince in this recipe but have previously made with lamb mince too, if you do like beef you can make it with that too.  Hope you enjoy making and eating it if you do decide to give it a go. Any questions as always just contact me…lots of love 

Let’s begin Bismillah….

INGREDIENTS:

1 KG or 2lb Chicken Mince (washed and drained completely)

1 1/2 Cup Sunflower Oil

5 onions (slice thinly)

2 tsp Ginger/Garlic Paste

3 TBS Green chillies (blended)

3 TBS Coriander cumin powder 

1/2 tsp Turmeric 

2 1/2 tsp Salt (add more or less according to taste) 

1 TBS Whole Cumin

2 TBS Lemon juice 

1/2 Coriander (chopped fine)

4 Tomatoes (small cubes)

use lamb or beef)

5 Potatoes (large chunks)

1 Cup frozen Petit Pois

1/4 Cup Natural Yoghurt (whisk lightly)

3 Mugs Basmati Rice

3 tsp Salt

1 TBS Whole Cumin Seeds

1 Cinnamon Stick 
3 Cardamon Pods

METHOD:

In a large pot heat the oil and add the slice onions, fry till lightly golden, add the washed mince and also to that add the green chillies, the coriander/cumin powder, turmeric, whole cumin, ginger/garlic paste and salt, keep the flame on medium heat stir well, keep breaking up with a wooden spoon so that the mince does not form lumps.

As the mince changes colour add the chopped tomatoes and yoghurt and let this all cook, when the water is mostly burned off add the frozen petit pois and the potatoes, after around 5 minutes add coriander and allow to cook further until all moisture has burned off. Keep stirring every so often to ensure it’s not sticking to bottom of pot. Turn of once you can see that all moisture has burned off and the mince is nicely cooked.

While the mince mixture is cooking boil the rice by boiling a pot of water, when water comes to boil add the drained rice with the salt and 1 TBS whole Cumin . Cook the rice until it’s par boiled. Drain out into a colander. Run some cold water over the rice to remove the starch.

Once the mince has cooked you will need layer it all. So in another separate large pot, line a sheet of foil at the bottom and layer 1/3 of the rice, then layer the mince mix on top and then the remaining 2/3 of rice. Add some blobs of butter on top and sprinkle some more chopped coriander. 
Cover the pot with another sheet of foil and cover with lid.
Put the pot on the stove again on low to medium heat and allow to cook for 15-20 minutes.

Preheat oven to gas Mark 3 or 170 electric…place pot in oven and allow to finish cooking for around 30-40 minutes. 

Check that potatoes are tender. 

Serve with yoghurt gravy, raita and poppadoms! 

Enjoy 😇

PS: sorry for the pic quality 🙈

Thinly slice onions 

Heat the oil and add the sliced onions 

Fry until lightly golden

Add the mince with all the spices 

Give it all a stir and cook

Add the chopped tomatoes 

Also add the yogurt 

Next goes in the petit pois and potatoes 

And the Coriander 

Give it all a stir slowly

Parboil the rice and layer 1/3 on bottom of a large pot 


Layer the mince mix on top and then another layer of the remaining rice 

Add blobs of butter and Coriander on top of the final layer of rice

Serve the Kheema Pulao with a yoghurt gravy (chaas) and cucumber raita 

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0

Kasuri Methi Chicken Masala

Salams all…hope all’s well and life is treating you well! I’ve had a few weeks of sickness (seriously this old age is killing me…although I still believe I’m #Forever21 😬) but insha’allah I’ll be ok and on the mend soon.  Seeing as I’ve had a weekend with having my feet up and being pampered (plus how many non stop episodes of Friends can one watch) I thought I’d quickly post this recipe for Kasuri Methi Chicken.  This is such a lovely quick dish, flavoursome and colorful! I like to make this on a Monday cos I usually have the Monday blues and cba doing anything! One of the main ingredients is Kasuri Methi (dried fenugreek leaves) which is readily available in most Asian grocery shops.

Here goes…Bismillah…

INGREDIENTS:

1 Chicken (cut into 8/12 pieces, cleaned and drained)

1 tsp ginger garlic paste

1/4 tsp turmeric

1 tsp Salt

1 and 1/2 tsp red chili powder

1 large or 2 small onions (sliced thinly)

1 tin of chopped tomatoes (fresh can also be used)

2 medium potatoes (peeled and large cubes)

3 TBS Tandoori Powder

2 TBS of Kasuri Methi (dry fenugreek)

2 tsp coriander/cumin powder

Chopped fresh coriander 

METHOD:

Marinate the chicken with the ginger garlic paste, red chilli powder, salt and turmeric..leave aside for around half and hour.

Meanwhile in a separate pot add some oil and cook onions until soft and slightly pink. Add the marinated chicken and cook on medium heat until the colour changes on the chicken.

Now add 3 tbs of Tandoori powder, 1 tin of chopped tomatoes (you can blend it if u want first) mix, cover with a lid and cook on medium heat, after a while stir again, check if oil has separated and add the cubed potatoes also add a bit of boiled kettle water to loosen the masala and so that the potatoes can cook…now add 2 tbsp of Kasuri Methi and 2 tsp of coriander/cumin powder and mix again and let this cook further. 

Check if potatoes are tender and also taste for salt and Chillies (add if needed) Garnish with fresh chopped coriander.

Serve with home made rotlis (chappatis) or tandoori naan.

Enjoy ðŸ˜

Marinate the chicken with the ginger garlic paste, red chilli powder, turmeric and salt

Mix the spices well and keep aside for around half an hour

In a separate add the oil and soften the onions (let them go slightly pink)

Add the marinated chicken 

Mix gently, cover with a lid and let the chicken cook until colour changes 

Now you can see the colour has changed 

Add the chopped tomatoes and the tandoori powder 

Mix well and cook further on low to medium heat until the oil starts to separate 

Add potatoes and let it cook further 

Now add the kasuri Methi and the coriander cumin powder, mix gently 

Cook further until the chicken and potatoes have cooked through 

Garnish with fresh chopped coriander 

Serve with fresh home made rotlis (rotis, chappatis)

2

Tantalising Lamb Chops

Salams all….hope all those who celebrated had a wonderful Eid ul Adha…our Islamic new year will be starting soon…now Eid Ul Adha is a time when everyone seems to gorge on the meat…be it beef or lamb…I love my steak but I’m one of those who prefers to eat out when I fancy steak…I feel the best places to have steak is those that specialize in just that…I’m mentioning steak here but this recipe is actually for lamb chops (got a bit carried away lol) I do have a nice steak recipe which I will post soon Insha’allah.  You can use lamb chops or back chops, I prefer a mix as I feel back chops have a bit more meat on them.
Here goes…Bismillah…

INGREDIENTS:

12 Lamb Chops (cleaned and fat trimmed)

1 tsp Salt
Half tsp turmeric

1 tsp ginger paste

1 tsp garlic paste 

2 Tbs oil 

2 tsp Green chillies

METHOD:

Marinate the chops in the above for at least 2 hours. Bring to the boil and then simmer on medium heat for around 35 minutes until half cooked.

INGREDIENTS FOR SAUCE:

1 tsp ginger paste

1 tsp garlic paste 

1 tsp Salt
2 tsp red chili powder

Half tsp turmeric 

1 Tbs cumin & coriander powder 

1 tsp coarse black pepper 

1 cup tomato ketchup 

2 Tbs oil

2 tsp lemon juice 

2 tsp vinegar

1 tin chopped tomatoes 

METHOD FOR SAUCE:

Heat the oil in a pot and add the chopped tomatoes, also add all the rest of the ingredients except the tomato ketchup. Bring to the boil, whilst stirring constantly and then simmer for 10 minutes on low heat. Add the tomato ketchup and simmer for further 5 minutes. Remove from heat and then add the par cooked Lamb chops to the sauce.

Layer the chops in a Pyrex or any ovenproof dish and cover with foil. Bake in oven until the chops have cooked through.

Serve with chips or roast potatoes. 
Enjoy 🍖🍖
Add the marinade ingredients to the lamb chops

Marinate the Lamb chops for minimum of 2 hours in the ingredients mentioned 

Cook the lamb chops for around 35 minutes until par cooked

In the meantime prepare the sauce by heating oil and add all the sauce ingredients except the tomato ketchup 

Simmer on low heat for 10 minutes and then add the tomato ketchup and cook for further 5 minutes 

Place the Lamb chops into the sauce and gently mix until they’re covered in the sauce 

 Mix the lamb chops and cover with foil and bake until chops are tender.

I served the chops with these masala potatoes.  Boil the baby potatoes till tender and drain.  In a pot add a couple of 4 TBS of oil and heat.  Turn off the heat and add 2 TBS of Paprika, 1 tsp red chilli powder, 1 tsp crushed red chillies and half cup (can add more later) tomato ketchup, salt to taste. Mix and cook for a while on low heat.  Mix the boiled potatoes into the sauce and heat through again. Sprinkle with oregano.

Serve the Lamb Chops with masala potatoes, spicy beans and tomato pasta.

2

Chicken Akhni 

Salams lovely sisters & brothers…hope you are all good and enjoying the lovely summer we have been having so far (including the typical British unpredictable random showers) Well the last day of Ramadhan my family and I jetted off to the amazing Istanbul…and we had a brilliant time..if you have never visited definitely do try and visit, a truly beautiful city..full of Islamic history, beautiful architecture and of course great food (mmmm baklava 😍)I’ll try and add some pics at the end of this recipe post. This post is for a rice dish called Chicken Akhni…rice can be such a filling dish and can be used to make so many different conbinations. This particular dish is made with a chicken curry base, it’s very flavoursome, the rice is actually cooked into the curry rather than it being layered like biryani. Lamb meat can also be used for this. I have tried both chicken and lamb using the same method and ingredients but just allow more cooking time for the lamb. With a side of cucumber raita and spicy yoghurt lassi you won’t want to stop till u finish the pot (that kinda rhymes 😁) So here goes….Bismillah 

INGREDIENTS:
1 Chicken (cut into medium pieces, cleaned and drained)

1/4 cup oil

3 Tbs Ghee

2 onions (sliced thinly)

2 tsp ginger garlic paste

3 cinnamon sticks 

1 Tbs whole jeera (cumin seeds)

3 elaichi (cardamon pods)

3 Bay leaves

2 tinned tomatoes (blended)

1 and half tsp Red chili powder

1/4 tsp haldi (turmeric)

1 and 1/2 tsp Salt

3 tsp Dhana Jeeru powder (coriander/cumin powder)

3 Tbs Tomato Puree

3 tsp Paprika

3 potatoes (cut into large cubes)

Handful of chopped fresh coriander 

2 Mugs of Basmati Rice ( washed thrice and left to soak in warm water for around 45 minutes)

METHOD:

Heat a large pot and pour in the oil and add the ghee, once oil has heated up and the ghee has melted, add the sliced onions, the cumin seeds, cardamon, cinnamon sticks and bay leaves and fry until lightly golden, stir every so often to ensure they are evenly browned.

Once onions are golden, add the blended tomatoes and all the dry spices including the ginger garlic paste. Stir well and cook with lid on for around 10 minutes on low to medium heat. Now add the tomato Puree and paprika, stir and cook further for around 5-8 minutes until the oil has separated.

Now add the chicken and stir and cook covered on low heat. After around another 10 minutes stir and add the potatoes and the chopped coriander. Cook further and check again to see the oil has separated and the masala is a rich colour and thickness.

Boil some water in a kettle and add 3 mugs of the boiled water to the chicken and add 2 and 1/2 tsp of salt. Bring the chicken to the boil and add the drained rice and bring to the boil again. Taste for salt and lower the heat slightly. Let the rice absorb the water and as the water gets more absorbed keep lowering heat. 

Stir gently to check the rice is not sticking to the bottom of the pot. When most of the water is absorbed, cover and lower heat completely and cook for 5-7 minutes. Check the rice and if needs be add a little bit more boiled water.

Heat the oven at gas mark 4 and place the pot in oven. Keep in oven for around half and hour and check the potatoes are cooked through.

Make a raita with cubed cucumber, chopped red onions and cubed peppers, add salt, cumin powder, a bit of crushed red chillies, chopped coriander, salt to taste and Greek yoghurt.

Heat the oil and ghee and add the sliced onions plus whole spices

Fry the onions until lightly golden 

Add the dry spices, salt and ginger garlic

Cook for a while until oil starts to separate

Now add the tomato Puree and paprika 

Cook further on low heat until the masala is rich and thick and oil has separated completely 

Add the cleaned and drained chicken 

Mix well, cover and cook further 

It should now look like this 

Now add the cubed potatoes and fresh coriander, mix gently and cook further on low to medium heat

Allow to cook until the potatoes start to soften 

Add 3 to 3 1/2 mugs  of boiled water and add the drained rice 

Let the rice absorb the water, lower the heat as the water reduces, then cover and leave to cook on low heat
When it looks like this you can put in the oven to allow to cook completely

Make up the raita and get ready to enjoy!! 

As promised here’s a few pics from our trip to Istanbul ❤️🇹🇷
The beautiful Sultanahmet mosque, better known as ‘The Blue Mosque’

Sulemaniye Mosque

Beautiful calligraphy in the Hagia Sophia 

Inside the Blue Mosque 

Fabulous Turkish cuisine 

0

Cinnamon Rolls/Cinnabons

Salams lovely people…hope you’re all well…sorry for the extremely late blog post..My life since February has been so hectic. Firstly it was family weddings, which as you all know how busy those can get.
I have so many posts planned but actually getting the time to post is another thing..worse thing was though I had taken so many step by step pics of different dishes and my silly iPhone messed up, I didn’t back up the pics and I lost them all. So I’m having to start from scratch again. 
This time round I thought I’d post a recipe for something sweet, something fluffy and moist and makes you feel warm and fuzzy on the inside when you take a bite from it…I saw this recipe on one of those videos posted on facebook by Bake n Bake but I tweaked it to what I thought would be suitable. I love cinnamon and these cinnamon rolls are heavenly, a lot of people who have tasted them have said they’re just as good as the real thing. If you do try them out let me know what you think. 

INGREDIENTS:

6-8 cups Strong White Bread Flour

1 Sachet Yeast (7g)

2 large eggs

1 Cup caster sugar

1 tsp Salt

1 cup milk

1 cup warm water

Half cup (113g) softened butter

Chopped pecan nuts or hazelnuts 

FOR THE CINNAMON SUGAR TOPPING:

2 Cups Dark Brown Sugar

2 tsp Cinnamon powder 

Half cup softened butter 

FOR THE CREAM CHEESE TOPPING:

1 Cup Icing Sugar

400g Cream Cheese 

1 Tbs softened butter

3 Tbs Milk

METHOD:

In a Saucepan Heat 1 cup milk until bubbles start appearing round the edges of the pan, turn the heat off and stir in the half cup (113g) soft butter into the milk until melted, add 1 cup warm water, stir and leave to cool to room temperature 

In a separate bowl (I use my kitchen aid bowl) add 1 Tbs yeast and 1 cup caster sugar, 1 tsp salt, 2 large eggs, 2 cups strong white bread flour or plain flour and mix 
Add the milk mix and blend, add 4 more cups of the flour half Cup at a time until it becomes a very soft dough. If the dough is still sticky add some more flour but not too much as you don’t want the dough to be too hard otherwise the rolls will not be fluff and soft.
Lightly flour a surface and knead the dough for around 5-8 minutes…divide into 2 parts and roll out into rectangles.
Prepare the Cinnamon sugar topping by mixing together 2 cups dark brown sugar and 2 tsp cinnamon, spread quarter cup of the softened butter on each of the rolled out dough and sprinkle each with  with the cinnamon sugar, roll tightly into a cylinder 
Slice the rolls into 2 inch pieces and put onto a greased tray, cover with cling film or a clean kitchen towel and let them rise for 1 hour or at least doubled in size.
Once they have doubled, remove the cling film and bake in the preheated oven on gas mark 5 or 180 degrees for 20-25 mins until golden. Keep an eye on them as they don’t want to be too dark.
While the rolls are baking whisk together 1 cups icing sugar, 350g cream cheese, 1 Tbs soft butter, half tsp vanilla essence and 3 tbs milk (1 tbs at a time) 

Spread the cream cheese topping on top of the rolls generously and top with chopped hazelnuts or pecan nuts.
**This recipe makes around 24-30 cinnamon rolls**

Enjoy 😍

Here’s all the ingredients that you will need

Have ready 1 Cup Milk and half cup softened butter 

Heat the milk until bubbles start appearing round the edges of the pan 

Turn off the heat and add the half cup butter

Add 1 cup of warm water 

Give it all a stir and leave aside until room temperature 

In a separate bowl add the yeast 

The caster sugar

Add 1 tsp of salt 

Add the eggs 

Add 2 cups of the flour

Now add the milk/butter mix and slowly add 4 cups of the flour (half cup at a time)

Slowly add the rest of the flour until it makes a soft dough 

Knead for another 5-8 mins until the dough is smooth 

Cut the dough into 2 equal pieces 

Roll them out on a lightly flour surface 

Roll out into large rectangles (don’t keep them too thick or too thin)

Spread quarter cup softened butter onto each rectangle 

Mix together the brown sugar and cinnamon powder 

Using half the sugar mix cover each of the rectangles 

Carefully roll the dough tightly into a Swiss roll and seal the edge using warm water 

This is how it should look once tightly rolled 

Cut into 12 equal pieces

Lay the rolls side by side into a greased oven tray, cover with cling film or a clean tea towel

Allow to rise for about an hour or until doubled in size 

Bake in oven for around 25 minutes until golden 

Whisk all the ingredients for the cream cheese topping 

Whisk it till it’s nice and smooth

Spread the cream cheese topping generously onto the warm rolls and also scatter the chopped nuts (one seems to be pinched 🙄)

How gorgeous do they look??!! 😍

2

Chilli Paneer

Salams lovely people, hope you all have been well…it will be Spring soon..I’ve started seeing lovely daffodils starting to bloom already…where’s the usual British winter that we are used to gone already?
Spring/summer means wedding season too…I have 2 close family weddings very soon so at the moment weekends is just full of shopping, shopping and more shopping. Oh well, that aside lets get onto my latest dish…Chilli Paneer, who doesn’t like a bit of paneer (my hubby excluded cos cheese 🙄) this paneer dish is saucy and fully of tangy flavour, we usually have it with plain boiled rice or if your prefer you can eat it with Roti/Rotli or fresh tandoori naan. Be sure to let me know if you do try it out.

INGREDIENTS:

FOR THE TOMATO SAUCE:

1/4 cup oil

1 tbs mustard seeds

4/5 whole red dry Chillies

10 curry leaves

4 tbsp tomato puree

2 cups tomato ketchup (more if needed)

2 fresh tomatoes (small cubes) or half a tin chopped tomatoes

2 tsp garlic paste

2 tsp crushed red Chillies

2 tsp cumin powder

1 tsp salt ( add more to taste)

Half a green pepper (cubed chunky)

Half a red pepper (cubed chunky)

1 medium onion (thinly sliced)

Spring onions (chopped finely at an angle)

Chopped Coriander

FOR THE PANEER: 

300g Paneer (cut into 2cm cubes)

1 tsp ginger/garlic paste

1 tsp coarse black pepper

Half tsp salt

FOR THE PANEER BATTER:

Half cup plain flour

Quarter cup corn flour

1 tsp Salt

1 tbs oil

Enough water to make thick batter

METHOD:

Take the paneer cubes in a bowl and add the salt, black pepper and ginger/garlic paste, mix well and leave aside for about half an hour.

Pour the oil into a large pot and heat on high and then add the mustard seeds, curry leaves and the whole dry red Chillies, let the mustard seeds pop and when an aroma arises from the curry leaves etc add in the tomato puree and stir, lower the heat to medium and just stir fry this all for a few minutes. Now add in the tomato ketchup and the spices which are the cumin powder, crushed red Chillies, the salt and the garlic paste, stir well and keep the heat low to medium. Cover the pot and let this cook together for about 5-7 minutes.

Once you can see the oil has separated from the tomato mix, add the chopped tomatoes, peppers and the onions. Mix well and cook further until the onions and peppers start to soften. Make sure the tomato sauce does not dry out, if you feel it is drying out add a bit more ketchup. Also add in some chopped spring onion.

While the tomato sauce is cooking you can fry the paneer.
Make the paneer batter by mixing the plain and corn flour, salt and oil, rub the oil into the flour so that it is crumbly, make a well in the centre of the bowl and add enough water to make a thick batter.
Heat some oil in a pan to deep fry the paneer. Take the cubed paneer and dip each cube in batter and place in the deep oil and fry until golden. Drain the fried paneer on some kitchen towel.
Once all the paneer cubes have been fried, place into the pot with the tomato sauce and mix well.

Garnish with chopped coriander, chopped Spring onion and some sesame seeds.

Enjoy!! 🤓

 Cut the paneer into cubes

 This is the paneer I used but you can use any you like
 Put the cubes paneer in a bowl and add salt, pepper and ginger garlic paste
 Marinate the paneer cubes well and leave aside for around 20 minutes

 Make a thick batter with the ingredients listed for the batter

 Coat each paneer cube in the batter
 Deep fry the coated paneer cubes until golden

 Drain the fried paneer cubes on some kitchen towel
 In a pot heat the oil and add the mustard seeds, curry leaves and whole dry red Chillies
 Add the tomato puree and fry for a few minutes

 Add the tomato ketchup, mix well and cook further
 Next add the garlic, crushed red Chillies, salt and cumin powder
 Mix well and let this all cook further, cover pot so it doesn’t mess up your cooker
 Keep your veg all chopped & ready
 Add your chopped tomatoes
 And your peppers
 And also the chopped onions (if you like also add a handful of chopped Spring onions at this point)
 Mix it all together and cook for a while longer but don’t let the sauce dry out too much
 Once sauce is ready add the fried paneer
 Carefully Mix the paneer into the sauce
 Garnish with chopped Spring onions, coriander and sesame seeds and serve with boiled jeera rice or roti or naan

18

Bharuchi Style Daal Chawal aka Daal Gosht

Salams Lovely People…wow it’s already 2016…the last year has just flown past don’t u think? I pray everyone has a stress-free and happy 2016 insha’allah.  I’ve decided to post a traditional recipe this time. It’s something most Asians will be familiar with, and its one of those traditional dish combinations we have been having at least one a week or every 2-3 weeks since like forever. It sure is one of our household faves. The daal recipe was given to me by a friend and I have adapted it slightly. I’m one of those who doesn’t really cook by the teaspoon so was a bit difficult to actually measure everything so please adjust accordingly to what you think is right for you. As always any questions please message me on here or on Instagram or Facebook.

INGREDIENTS:

For the Daal:

1 mug Toor Daal (available in local Asian grocers)

Handful of Daghar phool (available in local Asian grocers)

Half pound mixed lamb meat (washed)

1 large onion (sliced)

1 tin chopped tomatoes (blended)

1/3 cup oil

4 cloves of garlic (chopped tiny)

2 tsp ginger garlic paste

1 and half tsp red chilli powder

2 tsp coriander powder

1 tsp cumin powder

Half tsp turmeric

1 and half tsp salt (but to taste)

2 Star Anise, 1 cinnamon stick, 3 cardamom pods, 2 dried red chillies

Handful of chopped fenugreek (methi bhaji) leaves

Handful of chopped coriander

For the Rice:

2 mugs Basmati Rice (washed thrice and leave to soak in warm water for around 30- 45 minutes)

1 large onion (sliced)

1 Tbs cumin seeds

2 cinnamon sticks

3 cardamom pods

2 Bay leaves

1/3 cup sweetcorn (optional)

2 tsp salt (add more or less to taste)

1/3 cup oil

METHOD:

For the Daal:

Wash the daal in warm water 3 times, drain and place in a pressure cooker, add the washed lamb meat and also add the daghar phool, add water so it cover the daal and meat and about 2 to 3 inches above that…sprinkle a bit of salt and turmeric and half a teaspoon of ginger garlic blended. Close lid and put on high heat.

Once the pressure cooker had whistled around 3 to 4 times, turn off and let it cool completely I run it under the cold water tap to make it cool quicker (do not open till it has completely cooled as if the pressure is not let out and you open this can cause injury) Now if you do not own a pressure cooker you can boil in a pot until the daal and meat is cooked but will take longer.

While daal is pressure cooking you can prepare the masala for it. In a separate pot pour in the oil and heat up on high, add the sliced onions with the chopped garlic and cook until the onions and garlic  are starting to brown, keep stirring every so often so that the onions don’t burn.

Once onions are browned, add the blended tomatoes and all the rest of the dry spices, salt, ginger and garlic plus the star anise, cardamon pods, cinnamon stick and dried red chillies. Give it a good stir and Turn flame to medium, cover the pot and let this cook for around 10 minutes checking half way through. At this point also add the fenugreek leaves and also some chopped coriander.

After around 10 minutes check if oil has separated. If not let it cook for a few minutes longer until no moisture remains from the tomatoes and oil has properly separated. Turn off gas.

Once you have checked the daal and meat is cooked, with a slotted spoon remove the meat pieces from the pressure cooker and add to the pot containing the tomato masala. With a hand blender blend the boiled daal that is still in the pressure cooker so it does not look whole. Do not add all the daal to the tomato mix, firstly add half and mix into the masala and check if more is needed. The daal will look quite thick so to thin it slightly add some boiled kettle water to the daal, just enough so it is slightly thinner than your desired consistency.

Turn on cooker again to higher and when the daal starts coming to the boil turn down to medium to low flame and let this simmer for around 10-15 minutes until it is of your desired consistency. Also taste for salt and add if needed. Your daal is ready so now onto the Rice.

For the Rice:

Pour the oil into a medium sized pot and heat, add the sliced onions, cumin seeds, cinnamon sticks and cardamon pods and cook until the onions are slightly golden, stir every so often so that the onions don’t burn.

Boil some water in the kettle, slowly add 4 mugs of boiled water into the golden onions and let this come to a boil, drain the rice and add the rice to the boiling water carefully. Add the salt and stir well.

Keeping flame on high let the rice cook and turn the flame to medium as the water slowly burns off. Once the Water starts to absorb into the rice turn the flame to low, cover the pot and leave to cook for around 15-20 minutes. Check the rice by squeezing it with your fingers, if it still feels slightly hard then add a touch of boiled water again. (At this point I put the rice in the oven on gas mark 3/4, this allows it to cook thoroughly and also stay nice and hot)

Make a selection of Kachumar, pickles and Raitas, fry some poppadoms and Enjoy 😍

Firstly we start on the Daal:

 Add the sliced onions to the heated oil

 Add the chopped garlic, cinnamon sticks and cardamon pods to the onions and let this brown

 Cook until onions have gone slightly golden

 Pour in the blended tomatoes

 And add the dry spices and star anise
 Mix the all the spices well into the tomatoes and let this cook on low to medium heat
 Half way through the tomatoes cooking add the chopped fenugreek and coriander and also the dried red chillies
 Mix well and cover with a lid and cook further
 Check that the oil has separated and moisture from tomatoes has evaporated
 Add the boiled meat and daal and mix well
As the daal will be thick once it’s added to the tomato mixture add some boiled water to thin it slightly
 Once water is added allow the daal to cook on medium heat until it has thickened to a desired consistency and add come chopped coriander

Now for the rice:
 Heat the oil and add the sliced onions and whole jeera, cinnamon sticks, cardamon pods and fry the onions till they are slightly golden brown
 Add boiled water to the rice and bring to a boil again
 Carefully add the rice, salt and bay leaf to the boiling water and once again bring to the boil (I also added a handful of sweetcorn at this point)
 As the water reduces also turn down the heat slowly

 Once water is mostly burned off turn the flame to low and cover and cook further.
 It’s ready to serve Alhumdulillah
I made a selection of Kachumar and Raitas to enjoy with the Daal Chawal (from clockwise: (1) cucumber,chopped onion, salt, red chilli powder, vinegar, chopped coriander (2) cubed Cucumber, yoghurt, blended coriander and green chillies and garlic, salt (3) sliced red onions, yoghurt, sugar, chopped coriander

 It’s Time to dig in!!