A celebratory Parsi dish featuring a whole chicken filled with a rich, savory stuffing of minced meat, eggs, and nuts, then roasted to golden perfection. A true feast for special occasions.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Perfectly spiced, melt-in-mouth Bhareli Marghi with aromatic Jeera Rice – a protein-packed, soul-satisfying dinner!
This gujarati dish is perfect for dinner. With 1338.15 calories and 84.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
200 g Chicken Mince
1 tsp Parsi Garam Masala
1 tsp Coriander Powder
0.5 tsp Cumin Powder
2 pieces Egg (Hard-boiled and chopped)
0.25 cup Cashews (Roughly chopped)
2 tbsp Raisins
2 tbsp Coriander Leaves (Chopped)
0.5 cup Breadcrumbs (Fresh or dried)
0.75 cup Tomato Puree
1 cup Chicken Stock (Or warm water)
Instructions
1
Marinate the Chicken
Clean the whole chicken inside and out. Pat it completely dry with paper towels; this is crucial for crispy skin.
In a bowl, mix 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and the lemon juice to form a paste.
Gently separate the skin from the breast and thigh meat. Rub the marinade all over the chicken, pushing some under the skin and inside the cavity.
Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
2
Prepare the Stuffing
Heat 3 tbsp of ghee in a large pan over medium heat. Add the 2 finely chopped onions and sauté for 8-10 minutes until soft and golden brown.
Add 1 tbsp of ginger-garlic paste and the chopped green chilies. Cook for 1 minute until fragrant.
Add the chicken mince and cook, breaking it apart with a spatula, until it's browned and cooked through, about 5-7 minutes.
Stir in the Parsi garam masala, coriander powder, cumin powder, and 0.75 tsp of salt. Cook for 2 more minutes to toast the spices.
Remove the pan from the heat. Gently fold in the chopped hard-boiled eggs, cashews, raisins, coriander leaves, and breadcrumbs. Mix well and set aside to cool completely.
3
Stuff and Roast the Chicken
Preheat your oven to 200°C (400°F).
Once the stuffing is cool, loosely fill the cavity of the marinated chicken. Do not overpack.
Secure the opening with kitchen skewers or truss the legs together with kitchen twine to hold its shape.
Place the chicken in a roasting pan, breast-side up. Brush the entire surface with 2 tbsp of melted ghee.
Roast at 200°C (400°F) for 20 minutes to brown the skin.
Reduce the oven temperature to 180°C (350°F) and continue roasting for another 70-80 minutes. Baste with pan juices every 20 minutes.
The chicken is cooked when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C (165°F), and the juices run clear.
4
Rest the Chicken and Make the Gravy
Carefully transfer the roasted chicken to a carving board. Tent it loosely with foil and let it rest for 15-20 minutes. This is essential for juicy meat.
While the chicken rests, place the roasting pan on the stovetop over medium heat. Add the sliced onion and cook in the pan drippings for 5-6 minutes until softened.
Stir in the tomato puree, 0.5 tsp turmeric, 0.5 tsp red chili powder, and 0.25 tsp salt. Cook for 3-4 minutes until the mixture darkens and oil separates at the edges.
Pour in the chicken stock, scraping the bottom of the pan to release all the flavorful browned bits (deglazing).
Bring to a simmer and cook for 5-7 minutes, until the gravy has thickened to your desired consistency. Strain for a smoother gravy if you prefer.
5
Carve and Serve
Remove the twine or skewers from the chicken. Carve the chicken into portions.
Serve the chicken pieces with a generous portion of the stuffing alongside, and pour the hot gravy over the top.
Garnish with extra fresh coriander if desired.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Add the red chili powder, coriander powder, and garam masala. Mix well and cook for 2 minutes until the ghee begins to separate from the masala.
4
Combine and Simmer
Pour the cooked dal into the pan with the prepared masala.
Stir everything together until well combined. If the dal is too thick, add 1/2 cup of hot water to achieve your desired consistency.
Bring the dal to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes to allow the flavors to meld.
5
Prepare the Final Tempering (Tadka)
In a small tadka pan or skillet, heat the remaining 1 tbsp of ghee over medium heat.
Once the ghee is hot, add the dried red chilies and asafoetida. Sauté for 15-20 seconds until the chilies darken slightly.
Immediately and carefully pour this sizzling tempering over the simmering dal.
6
Garnish and Serve
Gently stir the tempering into the dal.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice, if using.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
