Piletina Biryani (Indija) i Garam masala u kućnoj verziji/ Meet home made Garam masala & Chicken Biryani (India)

Please, scroll down for recipe in English

Kada sam prije godinu dana, ponukana Uninom preporukom, pročitala roman Chitre Banerjee Divakaruni The Mistress of Spices, nisam ni sanjala koliko će mi ta knjiga promijeniti život i zavrtjeti ga u krugu od 180 stupnjeva. Od tog dana Indija, gospodarica začina, postala je jedna od omiljenih svjetskih kuhinja na našem meniju.

Nekoliko godina kasnije, ne mogu zamisliti kuhinjske police i ormariće bez začina koji odišu Indijom. Iako nikada nisam posjetila Indiju, sa svakim novim zalogajem orašastih i slatkastih začina koji se miješaju na vrhu jezika, imam dojam kao da sam upravo tamo: na mjestu gdje se miješa tišina i buka, sparina, miris sandalovine i cimeta. Zemlja mitova, čarolije, magije...

„Postoji samo jedan začin za strast. I samo Jedna koja zna njegovo ime!“

Indija. Opjevana u mnogim pjesmama, mnogim kulinarskim avanturama, u začinima.

Garam masala, tradicionalni sveprisutni začin stavlja se u bezmesna i mesna jela, a poseban doživljaj daje Piletini Biryani. Volim ga spremati kod kuće jer ga u prodaji u našim krajevima ne mogu pronaći, a neizostavan je sastojak spomenutog jela. Una, koja je godinama živjela u Indiji, odala nam je tajne spremanja ovog začina u kućnoj verziji, onako kako to priliči ženi koja je uživala prikupljajući tajne Indijske kuhinje, a ja sam joj beskrajno zahvalna na tome! Ovdje možete pogledati originalan  Unin recept.

Kao što zante, većina začina koja čini garam masalu poznati su i u Zapadnjačkoj kuhinji, najčešće u desertima (poput oraščića, klinčića i cimeta), no dodatak drugih začina čini upravo Garam masalu. Meni je ipak nekako najdraži cimet koji mu daje toplu notu.

Garam masala u doslovnom prijevodu označava mješavinu začina, a sam po sebi zapravo i nije začin, nego, primjetili ste, mješavina začina koja se najčešće koristi u jelima na Indijskom podkkontinentu.

Garam masala (u kućnoj verziji)
(za oko 100 g začina)

     Potrebni sastojci:

·         1 žlica sjemenki kima

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·         1 žlica sjemenki korijandera

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·         1 žličica mljevenog kardamoma

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·         1 žličica crnog papra u prahu

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·         1 žličica cimeta u prahu

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·         3 komada klinčića

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·         ½ žličice muškatnog oraščića, naribanog

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      Priprema:

·         Pomiješati sve začine izuzev muškatnog oraščića, pa staviti na suhu tavu bez dodatka ulja.

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·         Zagrijavati začine na srednje jakoj temperaturi oko 5 minuta, dok ne puste slatkasti miris i poprime tamniju boju. Promiješajte jednom ili dvaput u tijeku procesa.

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·         Začine skinuti s vatre, premjestiti u manju zdjelicu i potpuno ohladiti.

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·         Začine samljeti u mužaru ili u mlincu za kavu.

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·         Na kraju dodati muškatni oraščić i sve promiješati.

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·         Zatvoriti u staklenu bočicu do uporabe.

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Piletinu Biryani spremila sam prvi puta odmah nakon domaće verzije garam masale, a budući da po originalnom receptu nisam imala nekih sastojaka koji su mi ostali nedostupni, morala sam malo kombinirati omjerima začina i sastojaka. Original recept možete vidjeti na blogu My Cooking Hut, a tu imate i posebnu verziju spremanja riže koja se služi uz Piletinu Biryani.

Ovo je omiljena kombinacija M. i mene.
Naan kruh sam radila po ovom receptu :)

Zašto ne biste jednom, makar samo jednom, začinili malo Vašu hranu i pritom uživali? 

     Piletina Biryani 

     (za 2 osobe)

     Potrebni sastojci:

     Za marinadu:

·         60 ml jogurta

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·         500 g pilećih prsa, bez kosti

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·         ¼ žličice Garam masala

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·         ¼ žličice chillija u prahu

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·         1 žličica soli

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     Za piletinu:

·         1 svježa rajčica

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·         1 manja glavica luka, narezana na kockice

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·         2 režnja češnjaka, sitno sjeckan

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·         2 žlice jogurta

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·         2 lista svježeg lovora

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·         ¼ žličice cimeta

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·         ¼ žličice mljevenog kardamoma

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·         2 žličice soli

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·         2 svježe chilli papričice

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·         1/2 žličice Garam masala

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·         oko 5 žlica ulja, neutralnog

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·         oko 300 g Basmati riže

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      Priprema:

·         Piletinu narežite na manje kockice.

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·         Za marinadu, pomiješajte garam masalu s soli i chilijem. Umiješajte u jogurt pa time premažite piletinu. Stavite u veću zdjelu, prekrijte prozirnom folijom pa ostavite u hladnjaku najmanje jedan sat.

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·         Nakon što je piletina odstajala u marinadi, izvadite ju i lagano popržite na zagrijanom ulju dok ne poprimi zlatnožutu boju. Izvadite iz ulja i ostavite sa strane.

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·         Na istom ulju, zagrijte listove lovora, cimet, kardamom i Garam masalu. Kada začini puste miris, dodajte sjeckani luk pa dinstajte dok ne postane staklen, a potom dodajte češnjak i chilli papričice. Na kraju dodajte sjeckanu rajčicu i jogurt pa kuhajte oko 2-3 minute. 

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·         Umiješajte piletinu pa kuhajte još oko 5 minuta dok piletina ne upije sve začine.

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·         Skinite s vatre i poklopite.

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·         Rižu skuhajte u većoj količini slane vode, oko 15 minuta, a potom je ocijedite.

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·         Poslužite piletinu s rižom i Naan kruhom.

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Homemade Naan

English version

When I read a novel of Chitra Banerjee Divakaruni The Mistress of Spices a year ago,
I never dreamed how much will this book change my life and spin it into a circle of 180 degrees.

A year later, I can not imagine my shelves and cupboards without spices! 

Although I have never visited India, with every bite of sweetest and nuts flavors mixed at the tip of my tongue, I feel like I was just there: in a place of silence and in a place of noise, in a place of heat, and in a place of sandalwood and cinnamon scent. India.

I fell in love with spices that people (in the West) have forgotten.  I believe they all hold magic. Yes, a magic that works just for you or a magic that works for a several people, or even a magic that works for all human kind. You forgot it too?
"There is only one spice for passion. And there is only One who knows it’s name! "

„ I am a Mistress of spices. I can work the others too. Mineral, metal, earth and sand and stone. The gems with their cold clear light... Yes, they all hold magic, even the everyday American spices you toss unthinking in your cooking pot.  You doubt? Ah. You have forgotten  the old secrets your mother's mother knew...“

Ladies and gentelmen, meet my favourite spice: Garam masala made in my own kitchen!

Garam (in literal translation means - hot) and Masala (in literal translation means - spices) is not actually a spice itself, it's mixture of spices that people on Indian subcontinent blend use. It's a magic spice!  As most of you  know,  many of the spices used in garam masala are more familiar in the West as spices for desserts or baking: cloves, cinnamon and nutmeg for example. The addition of other spices makes Garam masala so interesting , but my favorite is a little bit of cinnamon which gives Garam masala some heat.

In Croatia, you cann't find this spice for sale, so I was so grateful Una for sharing her's recipe with us a few years ago. I always have a double dose of it, since M. and I love Chicken Biryani, traditional Indian meal. I adapted original Indian recipe from My Cooking Hat, and adapted it a bit to our taste.  Recipe for Naan bread is adapted from here :) 
This works for us well :)

Garam masala (homemade version)

(for 3 oz (100 g) spices)

     You need:

·         1 tsp cumin seeds

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·         1 tbsp coriander seeds

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·         1 tsp green cardamom seeds

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·         1 tsp black pepper, grounded

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·         1 tsp cinnamon powder

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·         3 cloves

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·         ½ tsp nutmeg, minced

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     Steps:

·         Mix cumin, coriander, cardamom, pepper, cinnamon and cloves.

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·         Put the spices in the frying pan without liquid. Heat on the medium heat on the stove until become aromatic, for about 5 mins. Stirr one or two times.            ...................................................................................................................................................

·         Remove from the heat and let cool completely. Add nutmeg.

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·         Using mortar or grinder,  grind into a powder.

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·         Put in a jar and close the lid.

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     Chicken Biryani 

     (serves 2)

     You need:

     For the marinade:

·         60 ml yogurt

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·         500 g chicken breasts, bonless

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·         ¼ tsp Garam masala

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·         ¼ tsp chilli powder

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·         1 tsp salt

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     For the chicken:

·         1 fresh tomato

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·         1 small onion, pounded

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·         2 garlic cloves, pounded

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·         2 tbsp yogurt

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·         2 bay leaves

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·         ¼ tsp cinnamon powder

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·         ¼ tsp green cardamom

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·         2 tsp salt

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·         2 fresh chillies

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·         1/2 tsp Garam masala

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·         5 tbsp neutral oil

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·         300 g Basmati rice

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      Preparation:

·         Cut chicken into pieces.

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·         For marinade, mix salt, garam masala and chilli powder with yogurt. Combine the marinade and the chicken, cover with plastic foil and refregerater for an hour.

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·         Pan fry the chicken with oil until become golden brown in color. Do not fully cook the chicken. Leave aside.

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·         On the same oil, add bay leaves, cinnamon, cardamom and garam masala. Fry on medium heat until aromatic. Add onion and saute till golden brown. Add garlic and chillies. In the end, add pounded tomato and yogurt. Cook for 2-3 mins.

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·         Stir in the chicken and cook 5 mins more until combine. Taste.

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·         Remove from the heat. Leave aside.

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·         Cook the rice al-dente  in a large volume of salted water. Drain.

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·         Serve chicken with rice and Naan bread.

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P.S. For the measurements check out the kitchen chart!

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