- Prep: 45 min
- Cook: 1 hour
- Yield: 2 servings
Ingredients
For Lal Maas
2 onions, finely chopped
2 chillies, finely chopped
20 dry red chillies
2 tsp coriander seeds
1 tsp cumin seeds
1/4 cup mustard oil
10 garlic cloves, finely chopped
1-inch ginger, finely chopped
500 gm turkey breast, cubed
4 cardamom pods
1 black cardamom pod
1/2 tsp black peppercorns
1-inch cinnamon
A pinch of mace
Salt to taste
Coriander leaves to garnish
For Saffron Pilaf
500 gm white basmati rice
2 tbsp cooking oil
1 medium size onion
2 green chillies
1-inch piece cinnamon
5 cardamom pods
5 cloves
2 bay leaves
1/4 tsp turmeric powder
650 ml vegetable stock
Salt to taste
0.25 gm saffron
Coriander leaves to garnish
For Sangri Sabzi
100gm sangri
2 dried red chillies
1/2 tsp carom seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp dry mango powder
1 tsp red chilli powder
2 tsp coriander powder
1 tsp jaggery, crushed
a few sprigs of fresh coriander
Salt to taste
Directions
For Lal Maas
1. Break open the chillies and remove the seeds.
2. In a heavy bottom pan, add the chillies and roast till aromatic and then set aside. Grind to a fine paste with water.
3. In the same pan, add the coriander seeds, cumin, black pepper, cardamom and cinnamon. Roast till aromatic. Cool down and grind to a fine powder.
4. In a heavy bottom pan, heat the mustard oil and add the chopped ginger and garlic. Sautee till fragrant
5. Add the Turkey and continue to saute till the meat turns brown.
6. Add the onion and reduce the heat. Sweat the onion till translucent and tender.
7. Add the powdered spices and red chilli paste and continue to cook till it does not smell raw. Add salt and enough water to cover the meat.
8. Reduce the heat to a simmer and continue cooking till the meat is tender.
9. Check the seasoning and serve hot with Saffron Pilaf and Sangri.
For Saffron Pilaf
1. Gently wash and soak the rice for 30 minutes. Drain and allow to drip dry.
2. Slice the onion and slit the green chilli in half.
3. In a dry pan, roast the saffron till the strands become crisp and aromatic.
4. Heat the oil in a heavy bottom pan. Add cinnamon, cardamom, cloves and bay leaves. Allow to sizzle till aromatic.
5. Add onion and chilli and saute till the onions are transparent.
6. Add turmeric powder and allow to infuse in the oil.
7. Add the vegetable stock and salt, and bring to a rolling boil.
8. Add the rice and continue to cook on a medium flame.
9. Cook the rice till the stock and the rice come to the same level.
10. Check the seasoning and sprinkle the saffron.
11. Stir once and then reduce the flame to the lowest. Stir the rice once and cook covered with a lid for another 20 minutes till the rice grains are soft.
12. Once done, allow the rice to rest for 20 minutes.
13. Using a fork, fluff up the grains before serving.
For Sangri Sabzi
1. To begin making the sangri sabzi, soak the sangri immersed in a lot of water for at least 8 hours or overnight.
2. After 8 hours, drain the water and rinse the sangri in water a couple of more times, to remove residual dust and dirt.
3. Cook the soaked sangri in boiling water with salt and turmeric for 30 minutes or till tender.
4. Heat a tablespoon of oil in a heavy-bottomed pan over medium heat. Add the carom seeds, and red chillies and allow it to roast a little. Add the remaining turmeric powder, asafoetida powder, coriander, dry mango powder and finally the Sangri and give all the ingredients a good stir.
5. Stir fry until all the ingredients are combined and allow it to cook for another 5 minutes. Once done, turn off the heat, garnish with fresh coriander and serve.
