A rare Bengali delicacy where tender chicken is slow-cooked with earthy banana blossoms in a fragrant, spicy gravy. This traditional recipe brings a unique texture and flavor to the classic chicken curry.
Prep30 min
Cook50 min
Servings4
Serving size: 1 cup
440cal
34gprotein
35gcarbs
20g
Ingredients
500 g Chicken (Bone-in, curry cut)
1 medium Banana Blossom (Also known as Koldil or Mocha)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, rustic Assamese stir-fry made with pungent mustard greens and basic spices. This quick and healthy side dish highlights the unique flavor of the greens, cooked with just garlic and green chilies, and is a staple in homes across Assam.
About Koldil Di Murgir Manxo, Steamed Basmati Rice and Lai Xaak Bhaji
Fiber-rich Koldil Di Murgir Manxo with aromatic Lai Xaak Bhaji - a protein-packed, tasty treat!
This assamese dish is perfect for dinner. With 808.51 calories and 43.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Turmeric Powder
(Divided for soaking, boiling, and marination)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
2 whole Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (Lightly crushed)
3 whole Clove
0.5 tsp Sugar
2 tsp Salt (Divided for marination, boiling, and curry)
1 tsp Ghee (For finishing)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Hot Water
Instructions
1
Prepare the Banana Blossom (15 minutes)
Grease your hands and knife with mustard oil to prevent staining from the sap.
Remove the tough, outer purple petals of the blossom until you reach the pale, tender core.
Finely chop the tender core. For the florets under the petals, remove and discard the hard, matchstick-like pistil and the small, translucent petal from each one.
Immediately place all chopped parts into a bowl of water mixed with 0.5 tsp of turmeric powder to prevent them from turning black.
In a pot, bring fresh water to a boil. Add the drained blossom, 0.5 tsp salt, and another 0.5 tsp turmeric powder. Boil for 10-12 minutes until tender. Drain completely and set aside.
2
Marinate Chicken & Fry Potatoes (10 minutes)
In a mixing bowl, combine the chicken pieces with 0.5 tsp salt and 0.5 tsp turmeric powder. Mix well and set aside to marinate for at least 15 minutes.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking. This removes its raw pungency.
Carefully add the potato quarters and fry until they are golden brown on all sides. Remove with a slotted spoon and keep aside.
3
Build the Curry Base (12 minutes)
In the same hot oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onions and a pinch of sugar. Fry for 8-10 minutes, stirring frequently, until the onions are soft, translucent, and golden brown at the edges.
Add the ginger and garlic pastes. Sauté for 2 minutes until the raw smell disappears.
4
Cook the Masala and Chicken (15 minutes)
Add the tomato puree, red chili powder, cumin powder, coriander powder, and the remaining 1 tsp of salt. Stir well to combine.
Cook this masala mixture on medium-low heat for 8-10 minutes, stirring occasionally. Continue until the oil starts to separate from the masala, indicating it's well-cooked.
Increase the heat to medium-high, add the marinated chicken pieces, and sauté for 5-7 minutes, searing the chicken until it's lightly browned on all sides.
5
Combine and Simmer (20 minutes)
Add the fried potatoes and the boiled banana blossom to the pan. Gently stir to coat everything evenly with the masala. Cook for 5 minutes.
Pour in 1.5 cups of hot water and add the slit green chilies. Bring the curry to a rolling boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. Cook until the chicken is tender and the gravy has thickened to your desired consistency.
6
Finish and Serve (3 minutes)
Turn off the heat. Stir in the garam masala powder and ghee for a rich aroma and flavor.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for 5 minutes to allow the flavors to meld. Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
