Dum Ka Murgh - (Dum Chicken - Hyderabadi Style)

          Here is my healthy version of a very popular Hyderabadi recipe of Chicken, cooked in the Dum style. It is a very simple and an easy preparation as all the ingredients are first marinated and simmered away, covered, on a very low flame till done. So there is no sauteing required.  

          It is a Mughlai dish, which is actually very rich. But I kept the fat to a minimum and minus the cream. This awesome delicacy is full of flavours and is relished with either plain Biryani, plain steamed rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare it.

• 750 gms. chicken on bones
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1" cinnamon stick
• 3-4 green cardamons
• 5-6 cloves
• 2 bay leaves
• 10 peppercorns
• 1/2 cup yoghurt
• 1/2 cup paste of nuts (Cashews, Pistachios, walnuts & raisins)
• 1/2 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 3/4 cup fried onions
• 1 heaped tbsp. ginger-garlic paste
• 2-3 green chilies, chopped
• 1 tbsp. lime juice
• 2 tbsp. oil
• 1 tbsp. ghee

          In a bowl add all the ingredients and mix well. Cover and marinate for a minimum of 5-6 hours, preferably overnight.

          Transfer to a heavy bottomed pan / karahi and cover with an aluminium foil. Place a lid on it and cook on high flame for 2-3 minutes.

          Now place the pan / karahi on a tawa and continue to simmer on a low flame for 30-35 minutes. 

          Let it remain covered for 15-20 minutes. Serve with plain steamed rice, kuska Biryani, naan or tandoori roti.

                                In a bowl, mix all mentioned ingredients.

                               Marinate for 5-6 hours or overnight.

                               Transfer to a kadai / heavy bottomed pan.

                                Cover with a foil & place a lid over it.

                     Cook on high for 2-3 minutes. Then place it on a tawa & cook for 30-35
                     minutes on a very low flame.

                               The cooked chicken with all the aromatic flavours trapped in.

                            Serve with plain steamed rice, plain Biryani, naan or tandoori roti.

Sultani Dal (Rich Lentil Curry - Mughlai Cuisine)

          This is a Mughlai style dal very popular in many North Indian restaurants. It is a rich and creamy lentil preparation, where Tuvar dal / pigeon pea lentil is cooked along with yoghurt, milk and cream for a smooth texture. The addition of cardamoms, cloves and saffron takes you to another level. 

          A small live charcoal is used to give a smoky flavour to the dal. Then a tempering of cumin seeds, dry red chili and garlic is poured over the final product for a distinct aromatic flavour. This delicious dish can be had with any Indian bread or plain Biryani.

• 1 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes
• 1 tbsp. butter
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 2 tsp. garlic, chopped
• 1 onion, chopped
• 10 green cardamoms
• 10 cloves
• 2-3 green chilies, slit
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• salt to taste
• 3/4 cup yogurt, beaten
• 1/2 cup  milk
• 1/4 cup cream 
• pinch of saffron mixed with 2 tbsp. milk/water
• 2 betel leaves
• 1 small charcoal
• 1 dry red chili
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Dry roast the cardamoms and cloves for a few seconds. When cool, grind it and keep aside. Keep the charcoal on the open flame and let it burn till it turns red.

          Pressure cook the lentils in 2 cups water, turmeric powder and red chili powder for 4-5 whistle. Blend well with a hand blender till it is well mashed.

          Heat butter and oil in a pan. Temper with 1/2 tsp. cumin seeds and sauté till it stops crackling, Add 1 tsp. garlic and sauté till it changes colour.

          Add the onion and fry till light brown. Add the cooked dal, salt, yoghurt, milk and green chilies. Bring it to a boil and add the cardamom powder, saffron and cream. Mix to combine well.

          Now place the betel leaves on the cooked dal and place the live charcoal on it. Pour a tsp. of oil over it and immediately cover with a lid for 10 minutes. This is how you will get a good smoky flavour.

          Remove the betel leaves and the charcoal. Heat ghee in a pan and temper with the remaining cumin seeds and dry red chili.  After it stops crackling, add the remaining garlic and sauté till it changes colour.

          Pour this tempering on the dal and serve, garnished with coriander leaves and a drizzle of some cream.