Sindhi Chicken/ lotus stem

The recipe which I will share today is usually the base for sindhi pawa(trotters, or paya) but I cook my mutton or chicken,or Lotus stem( beeh) using this recipe of my mother, its easy enough to follow..( had shared the mutton version of this long back in a post on this blog)

SINDHI CHICKEN
1 whole chicken cut into 8 or 10 pieces.
3 big onions, cut fine
2 tomatoes chopped
2 tomatoes boiled and pureed.
2 tbsps ginger garlic paste.
1 tsp shah jeeri
3 tsps red chillie powder( or to taste)
1 tsp haldi powder.
2 tsps dhania powder.
2 tsps home made garam masala( shared recipe previously.)
Salt about 2 tsps.

Take a square piece of muslin cloth, about the size of a man’s handkerchief and put these spices onto it

1 tsp cummin seeds
1 pc of cinnamon ( about an inch long) a 2 small dried bay leaves
4 cloves
12 black peppercorns 
4 green cardamoms
4 small shallots and 4 cloves of garlic
and a small piece of ginger
2 tbsps raw rice and 1 tbsp raw chana dal
Tie this into a secure potli and make a bouquet garni, put this packet of spices into a pressure cooker, add chicken into the cooker, add sufficient water and close the lid, cook for about 2 or 3 whistles on medium flame. Once pressure is released from the cooker,  Remove the bouquet garni, open it gently, and put the spices into a mixer and blend using about one cup of water, strain this thick spice water and keep aside. ( DISCARD CINNAMON STICK AND BAY LEAVES)

Now take a pot, add about 4 to 5 tbsps of oil, and add 3 finely chopped onions. saute until onions turn pale golden in colour.

Add shah jeeri or caraways seeds to the onions
Add 2 tbsps of ginger garlic paste and continue to saute.
Now add 2 sliced tomatoes and puree of 2 boiled tomatoes

Continue to saute till every thing comes together and then add dry spices like turmeric, red chillie powder, corriander powder and lastly the king of all masalas …garam masala., season with salt.

Now is the time to add the boiled chicken  together with the stock. mix well and let it cook covered for 10 mins, then add the strained spice mixture little by little. Cover once again and simmer till your kitchen is engulfed with the fragrance…abt 15 mins on a low flame, adjust the thickness of the gravy , it should be semi thick and slightly sticky due to the starch in the rice. The chicken literally falls of the bones…

** Tip, Its better to pressure cook the chicken a day before, if possible. Keep the stock, bouquet garni, and water from boiled chicken in the fridge, next day you will see that the stock has turned into jelly. It gives awesome flavours..then you can grind the spices in the bouquet garni. BUT, if time does not permit, then go ahead and cook directly.

Finally add lots of chopped corriander leaves , stir and serve hot with phulkas or bread slices( we prefer pao or bread buns, to soak up the gravy)… and some sindhi kechumbo .

Kechumbo

Rub some salt onto 2 sliced onions, and leave for 5 mins, then wash under running water, squeeze the water out and put the onions in a bowl . now add 2 sliced green chillies , 1 tsp salt, 1 tsp sugar and 1 tsp vinegar. mix well and refrigerate.( I  even add grated raw beetroot and grated carrot to my kechumbo)

FOR VEGETARIANS I WOULD SUGGEST MAKING LOTUS STEM AND POTATOES,OR MUSHROOMS. USING THE SAME ABOVE METHOD.