Unbottle Freedom

Independence Day Special: A Gourmet Treat

If ever there was a reason to celebrate this would be it. Sixty-eight years ago, as the world slept, a young India awoke to freedom. And on this day, we honour, cherish and celebrate that momentous occasion. To commemorate our hard earned freedom and raise a to toast all those valiant souls who sacrificed so much for us, we’ve created a signature dish. We collaborated with celebrated chefs to create a gourmet treat for Independence Day – the amazing Nawabi Murg with Saffron Pulao and Subzi Meloni.

With flavours that are truly authentic, be it the spices used or the rich, alluring colours of the dish, every bit of it is Indian. When queried about his inspiration for this dish, he quipped, “This preparation draws from the traditional Indian idea of a wholesome meal – it has rice, our country’s staple; it has meat and vegetables. Saffron and other spices bring alive the inherent flavours of each element. . The Nawabi influences are an ode to the rich history of India. To capture the spirit of  breaking  free, we chose a tricolor plating – very patriotic and very befitting of the occasion.”

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But no meal can ever be complete without an accompaniment of the finest wine. We nudged the Chef to share his pick to complement this creation, and he readily selected the Big Banyan Sauvignon Blanc, perfect for white meats like the Chicken, thepiece de resistance of this dish. The wine also complements the subtle nuances of spices like cardamom, saffron and clove that playfully tease your palate.

Sauvignon Blanc - Big Banyan Premium Wines

So leave your bottle of Sauvignon Blanc to chill in the fridge, and get your ingredients out to make this dish. Bon appétit and Happy Independence Day!

 Nawabi Murg with Saffron Pulao and Subzi Miloni

Just as the great Indian freedom struggle demanded men and women of mettle, this preparation is not for the faint hearted either. It has three components to it.

To make Nawabi murgh

 Ingredients:

  1. Chicken leg – 150 g
  2. Ginger paste – 15 g
  3. Garlic paste – 15 g
  4. Yoghurt – 30 g
  5. Cream – 50 ml
  6. Cashew nut paste – 75 g
  7. White pepper powder – 10 g
  8. Cardamom powder – 10 g
  9. Salt – to taste
  10. Sugar – 5 gm
  11. Oil – 15 ml
  12. Butter – 15 g

Preparation

  1. Marinate the chicken leg with salt, ginger paste, garlic paste, yoghurt and oil. Keep it aside for 10 minutes.
  2. Heat oil in a pan, add ginger and garlic paste and sauté over medium flame.
  3. Add cashew nut paste, white pepper powder, cardamom powder, salt and sugar.
  4. Add the marinated chicken leg to the gravy, bring to a boil, and allow it to simmer, stirring occasionally.
  5. Add butter and cream to finish.

 To make Saffron Pulao  

Ingredients:

  1. Basmati Rice – 100 g
  2. Oil – 5 ml
  3. Ghee – 5 g
  4. Cardamom – 2 pcs
  5. Cinnamon – 1 pc
  6. Bay leaves – 2 pcs
  7. Cloves – 4 pcs
  8. Shai jeera – 1 g
  9. Saffron – few strands
  10. Salt – to taste

Preparation

  1. Wash the rice in running water and soak for 20 minutes, then drain.
  2. Boil water (approx 250 ml/1 cup) in a handi and add all the remaining ingredients.
  3. Add rice in the end.
  4. Cook the rice for 10 minutes, then cover the handi with a lid for the dum flavours. Continue cooking on low flame (for about 5 minutes).
  5. Remove the lid and gently fold the rice.

 

To make Subzi Meloni

Ingredients:

  1. Spinach paste – 100 g
  2. Jeera seeds – 1 g
  3. Garlic Chop – 5 g
  4. Oil – 30 ml
  5. Methi powder – 1 g
  6. Jeera powder – 1 g
  7. Yellow chilli Powder – 1 g
  8. Garam masala – 1 g
  9. Lemon – 1 no
  10. Carrot  – 30 g
  11. Beans  – 30 g
  12. Green Peas – 20 g
  13. Paneer – 20 g
  14. Cream – 50 ml
  15. Butter – 10 g
  16. Salt – to taste

Preparation

  1. Blanch carrots, beans and green peas. Keep them aside.
  2. Heat oil in a pan, add jeera seeds and garlic, and sauté till golden brown.
  3. Add spinach paste and stir well.
  4. Add all spices and few drops of lemon juice. Cook it for 5 minutes on medium flame.
  5. Add blanched vegetables and paneer to the cooked spinach gravy.
  6. Add butter and cream to finish.

To plate:

  1.         On a clean white platter, set out the rice and the vegetables in neat rectangular moulds.
  2.         Lay out the chicken on top carefully recreating the three colours of our flag. And voila, you have yourself a dish worthy of any Master kitchen!
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