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Quorn Shahi Kofta MasalaChicken Dum Biryani & Pomegranate RaitaEgg Dopiaza

Name: Quorn Shahi Kofta MasalaChicken Dum Biryani & Pomegranate RaitaEgg Dopiaza
Ingredients: 300 g Quorn Swedish Style Balls; 14 unsalted & unroasted cashews soaked in 1/4cup (60mls) of hot water for 15 minutes; 6 tbsp oil – any variety; 2 green cardamom crushed open (optional); 3 cms cinnamon stick optional; 2 cloves optional; 1 tsp cumin seeds; 1 medium onion -150g cut into small chunks; 2 cms ginger cut into chunks; 2 cloves garlic; 1 ¾ tsp salt; 1 tbsp double concentrate tomato purée; 1-2 chillies (depending on your heat; preference) finely chopped; 1 tsp sugar/honey; 1 tsp paprika – plain; 1 tsp garam masala; ¾ tsp turmeric powder; 1 ½ tsp coriander powder; ¼ tsp chilli powder optional; 1 tbsp Greek yoghurt; 2 tbsp peas –fresh or defrosted; 6-7 stems fresh coriander roughly chopped (stems & leaves); 1 tbsp dried fenugreek leaves optional; 3 garlic cloves; 2 cms ginger; 2 chilies; 10 mint leaves; 5 stems coriander & leaves; 2 ½ tbsp greek yoghurt

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Quorn Shahi Kofta MasalaChicken Dum Biryani & Pomegranate RaitaEgg Dopiaza

Ingredients

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300 g Quorn Swedish Style Balls14 unsalted & unroasted cashews soaked in 1/4cup (60 milliliterss) of hot water for 15 minutes6 tbsp oil – any variety2 green cardamom crushed open (optional)3 cms cinnamon stick optional2 cloves optional1 tsp cumin seeds1 medium onion -150 grams cut into small chunks2 cms ginger cut into chunks2 cloves garlic1 ¾ tsp salt1 tbsp double concentrate tomato purée1-2 chillies (depending on your heatpreference) finely chopped1 tsp sugar/honey1 tsp paprika – plain1 tsp garam masala¾ tsp turmeric powder1 ½ tsp coriander powder¼ tsp chilli powder optional1 tbsp Greek yoghurt2 tbsp peas –fresh or defrosted6-7 stems fresh coriander roughly chopped (stems & leaves)1 tbsp dried fenugreek leaves optional3 garlic cloves2 cms ginger2 chilies10 mint leaves5 stems coriander & leaves2 ½ tbsp greek yoghurt20 g crunchy golden fried onions350 g boneless chicken thighs skinned and cut into 3cms chunks1 ½ tsp salt1 ½ tsp garam masala1 ½ tsp coriander powder¾ tsp cumin powder¾ tsp paprika½ tsp turmeric¾ tsp chilli powder2 tbsp double cream1 ½ tbsp double concentrate tomato puree2 tbsp oil any300 g Basmati rice ideally extra long grain basmati washed 3-4 times.4 green cardamoms1 star anise4 cloves1 tbsp ghee or oil1 chilli2 ½ tsp salt1 tsp cumin seeds2 tbsp kewra water/screw pine essence or use rose water optionalSaffron Milk60 ml milk¼ tsp salt¼ tsp turmeric10 strands saffron2 tbsp kewra/screw pine water or rose water optional2 tbsp double creamYou will also need:Small saucepan3-4 tbsp crunchy golden fried onions roughly chopped3-4 sprigs mint de-stemmed & roughly chopped3-4 stems of coriander roughly chopped1 x rolled out Puff Pastry sheet 375 grams, at room temperature optional, If you are not using puff pastry, ensure your ovenware has a tight fitting lid.300 g Greek Yoghurt3-4 tbsp milk¼ cucumber½ pomegranate deseeded1 sprig of mint4 stems coriander½ red onion 50 grams½ tsp salt½ tsp sugar2 tsp roasted cumin powder6 medium eggs boiled and peeled. I like mine soft boiled so I bring to boil & then simmer for 6 minutes. Then run under a cold tap until room temp.8-10 tbsp oil2 x cloves optional2 green cardamom pods crushed open, optional2 cm cinnamon stick optional2 bay leaves optional2 x large onions 500 grams, thinly sliced1 1/4 tsp salt2 cloves garlic grated2 cms ginger grated1 small tomato 70 grams, finely diced1-2 chillies finely chopped1/ 2 tsp turmeric1/2 tsp paprika1/2 tsp garam masala1 3/4 tsp coriander powder1/4 tsp chilli powder3/4 tsp salt1/4 tsp sugarHandful fresh coriander roughly choppedWaterPan with lid & a wooden spoon

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Instructions

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Step 1

Pre-heat oven at 200c. Place a wire tray on top of a baking tray and pop the Quorn Swedish Style Balls on it. Once the oven is hot, place tray on middle shelf of oven for 10 minutes. Turn the Swedish Style Balls over and cook for another 10 minutes.

Step 2

Whilst the Swedish Style Balls are cooking, prepare the masala by placing the onion, ginger and garlic in a food processor. Grind until you have a coarse looking paste.

Step 3

Now heat the oil in a pan. Once hot, add the cardamom, cloves, cinnamon and cumin followed by the ground paste.

Step 4

Mix well, then add ½ tsp salt and cook for 2-3 minutes on a medium heat. Then, reduce the heat slightly and place a lid on top. Cook for 6-7 minutes mixing every 2 minutes or so. (If you find the masala is catching at any point, add a splash of water and reduce the heat slightly).

Step 5

Whilst the masala is cooking, place the soaked cashews as well as the water it was soaked in, into a food processor. Grind for 30-40 seconds until a thick cashew paste forms. Keep aside.

Step 6

Once the masala looks caramelised golden brown in colour, add the tomato purée, chilli and ½ cup (120mls) of water. Cook for 1-2 minutes until the masala thickens. Then reduce the heat and add the remaining salt (¾ tsp), sugar, paprika, garam masala, turmeric, coriander powder & chilli powder. Mix well.

Step 7

At this point, add the cashew paste along with 1 tbsp Greek yoghurt and 1 ½ cups water (355ml). Mix well and increase the heat allowing the masala to come to a boil. Then reduce to a simmer and add the Quorn Swedish Style Balls, along with the peas to the pan.

Step 8

Using your fingertips to rub the fenugreek leaves into a powder then sprinkle in.

Step 9

Add the fresh coriander and place a lid on the pan. Simmer for 4-5 minutes. Taste for salt/chilli and adjust accordingly. Serve with rice or your favourite Indian bread.

Step 10

Pre-heat oven at 200c on the roast/baking setting.

Step 11

Add all of the "Chicken Marinade Paste" ingredients to a food processor and grind together. Empty into a bowl.

Step 12

Now add all of the "Additional Ingredients for Chicken" to this bowl and mix well. Allow to marinade – anywhere from 2 hours up to 24 hours ahead ideal. Remove from fridge an hour before cooking to allow it to get to room temperature.

Step 13

To make the rice, bring a large pot of water to boil (Approx 4litres). Drain the soaked rice. When the water comes to a boil, carefully add all of the remaining "For the Rice" ingredients to the water.

Step 14

Mix well and allow the water to come back up to the boil. Reduce to a rolling simmer and mix the rice every minute or so. Cook for 3-4 minutes or until the rice is par cooked. It should be al dente and you be able to just break a grain of rice with your nail.

Step 15

Be careful not to overcook the rice – it should be about 50% cooked. Drain immediately in a colander. Keep the drained rice covered to ensure it stays warm and then keep aside.

Step 16

To make the saffron milk, bring the milk and cream along with the salt and turmeric to boil in a small sauce pan. As soon as it boils, turn off the heat. Add the saffron strands along with the kewra water. Allow the saffron to infuse well (you should see the milk turn yellow). Keep aside.

Step 17

Now it's time to layer! Tip in the marinaded chicken to your ovenware – make sure it is spread out nice and flat so the base is not overcrowded. Then add the rice to cover (there should be about 50% rice and 50% chicken ratio). Then sprinkle over the mint, coriander and crunchy golden onions.

Step 18

Finally, evenly drizzle the saffron milk all over the biryani.

Step 19

Now cover the biryani with your puff pastry sheet. Make sure you spend some time to seal the pastry around the edges – this is really important. There should be some overhang but if there is a lot of excess around the sides, you can cut some off.

Step 20

If you are not using pastry, ensure that your ovenware has a tight fitting lid.

Step 21

Place in the oven and cook for 15 minutes. Then reduce the temperature to 180c and cook for a further 15-20 minutes.

Step 22

When you remove the biryani from the oven, the puff pastry should be crisp and golden. Use a serving spoon to cut a hole around the edge of the pastry lid.

Step 23

Then using the spoon, mix together all of the layers. Serve onto a platter. If you like, you can garnish with some more crunchy fried onions and coriander.

Step 24

Combine all of the ingredients together in a bowl. Taste for seasoning and adjust accordingly. Decanter into a serving bowl and garnish with roasted cumin powder, pomegranate seeds and some fresh mint leaves.

Step 25

Heat oil in the pan. When hot, add the cloves, cardamom, cinnamon stick and bay leaves

Step 26

Now add the onions a little at a time and begin to separate the slices using your wooden spoon. Once all of the onions are in the pan, add the salt and mix. Cook on a medium/high heat.

Step 27

Place a lid on the pan and allow the onions to soften completely. Mix the onions every 2 minutes and then place the lid back on.

Step 28

After 5-6 minutes, the onions should be soft and translucent . At this point add the garlic and ginger. Cook for 3-4 minutes. Then, add the tomatoes & chilli.

Step 29

Continue to cook for a further 10 minutes on a medium heat with the lid on ( mixing every 2-3 minutes), until everything looks deep golden in colour. If you ever find anything is catching, add a couple of tbsp of water to help release or you can add a little more oil.

Step 30

Once golden, reduce the heat and add the spice powders, sugar and the remaining salt. Cook for a minute until the oil begins to release around the edges. Taste for salt/chilli/sweetness and adjust accordingly. Now add the cooked eggs and carefully mix. Finish with fresh coriander. Enjoy with hot parathas or chapatis.