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Adas Polo Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Adas Polo will have you licking your fingers! Follow this recipe step by step and obtain the desired taste.
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Adas Polo:

Ingredients:
Lentils (soaked) 1 ½ cups
Rice 2 cups
Water 2 cups
Onion (sliced thinly) 1
Garlic (minced) 3 cloves
Salt 1 tsp
Pepper ¼ tsp
Turmeric powder ½ tsp
Cinnamon powder ¼ tsp
Nutmeg powder 1/8 tsp
Cardamom powder ¼ tsp
Cumin powder 1/8 tsp
Saffron ½ tsp
Water 2 tbsp
Raisins ¾ cup
Dates (pitted and chopped) ¾ cup
Potato (sliced into thin rounds) 1
Oil as required
Butter (melted) ¼ cup

Method:
In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside. In a pan, heat oil and sauté the onions and garlic. Add raisins, dates and spices, except saffron. Mix well and set aside. Cook rice with 2 cups water, 1/2 teaspoon salt and a drizzle of oil. Once rice is done, drain. In a large pot, add oil to just cover the bottom surface. Add potato slices. Add a layer of rice. Add a layer of lentil-raisin mixture. Continue layering, ending with a final layer of rice. Cover and cook on medium heat for 10 minutes. Drizzle melted butter and saffron water over your rice. Cover the top of your pot with a tea towel to prevent steam from escaping, and top with lid. Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. Serve.


Navroze:

Atheli Chicken

Ingredients:
Chicken thighs 1 kg
Yogurt 200 gm
Ginger garlic paste 1 tbsp
Tandoori masala 3 tbsp
Sambar masala 1 tbsp
Red chili powder 1 tbsp
Salt 2 tsp
Fennel seeds (powdered) 1 tbsp
Coriander seeds (powdered) 1 tbsp
Tomatoes (diced) 200 gm
Clarified butter 2 tbsp
For The Roast Vegetables:
Capsicum 1
Carrots 3
Potatoes 2
Onion 1

Method:
Mix together all the spices along with the yogurt, chicken thighs and the tomatoes. Allow to marinate for at least 3 hours or ideally overnight. Just before baking it, mix in the ghee. Put the chicken into a roasting tray and bake in the oven at 180 degrees C for about 35 minutes or until done. This can also be made in a pan on the stove without any water on a low flame.
For the Roast Vegetables, add in all the vegetables cut in big chunks once the chicken is half done. Mix lightly in the marination and let roast.

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