Its my very first attempt to blogging. I am sure its not going to keep you glued to it until i start with my recipes. I work in an IT company and a big foodie ( which most Bengali are..) , always being short of time, these are my take on all the well know recipes.
The finished product is big on taste minus the long cooking time with local and easy to find ingredients.
My first recipe is Aakni Pulao.
Its a Kashmir delicacy , learnt from my mother-in-law. This will serve two.
Ingredients :-
Onion -two medium size diced into large pieces. Garlic - 9- 10 cloves (big size). Cardamom - 7-8 pieces. Cinnamon - 2 big stick. Cloves - 4-5 pieces. Black Cardamom - 3-4 pieces. Black Pepper whole - 7-8 pieces. Curd - 2 tablespoon.(not the sweet one). Clarified Butter(ghee) - 4-5 tablespoon. Ambemohar Rice / Govindobhog - 2 cup Mutton - 500 gms (preferably with some fat on the mutton pieces) Chicken Masala- 1/2 tea spoon Salt - As per taste Sugar - As per taste Optional:-Potato - Two medium size , peeled and cut in half. ( I use it because we Bengali love potato)
Method :-
Wash and clean the mutton pieces. In a pressure cooker add all the onion , garlic , cardamom, cinnamon , black cardamom , cloves , black pepper , curd , salt , sugar and the mutton pieces . Add four cups of water. Pressure cook it on low heat for fifteen minutes after the first whistle.
Now stain the pressure cooked mutton & keep the water aside . Its called aakni water.
Wash & dry the Ambemohar rice. Fry the rice in Clarified Butter till it starts to change color and keep aside. Fry the cooked mutton in clarified butter with the chicken Masala. Fry the potato pieces along with some salt and pepper powder.
In the pressure cooker add the fried ambemohar rice, fried mutton pieces, fried potato pieces and the aakni water(which will be twice the amount of rice used) and cook it till the rice is fully cooked . Four whistle on medium heat will be okay.
Serve hot with salads.
Keep Cooking & Sharing.
Do write back about your feedback's & suggestions.
