Yes, Punjabi cuisine is definitely much more than just Dal Makhni and Paneer Butter Masala!
In fact, these dishes are never included in the repertoire of home-cooked dishes. Punjabi ghar ka khana is simple, relying on seasonal ingredients and boasts robust flavours.
I always reach out to talented home chefs and professionals for their recipes. Today, for a change, I am sharing my family recipes from my grandmother and my mother. Both were gifted cooks.
These dishes were staples in our home during my childhood. I have fond memories of them, even now. When I get nostalgic, I prepare them myself.
I can almost feel the aroma wafting through my nostrils, as I share these two recipes with you.
Meri Biji De Meat Wale Chawal was a meat pulao that was a Sunday special in our home.
My grandmother would prep for it in advance and was very particular about the quality of meat and her coveted spices. She would painstakingly prepare this dish on the chulha, tending to it, periodically lifting the lid to check and adjust the flavours.
When it was served up at the dining table, we all would dig into it ravenously.
Sukki Arbi was another home special. My mother cooked this dish like no one else could.
The very mention of arbi made us grimace when we were young. But when we would taste this dish all was forgotten. We would devour it. So much so, that it became my favourite growing up. Simple, minimalistic, yet so flavourful. The trick is to get the arbi just right -- not mushy or overcooked.
Meri Biji De Meat Wale Chawal
Serves: 4-5
Ingredients
For the mutton:
- 1 kg mutton, bone in
- 2 tbsp dhania or coriander seeds
- 2 tbsp black peppercorns
- 2 tej patta or bay leaves
- 1 medium-sized stick cinnamon
- 2 bara elaichi or black cardamom
- 6 green elaichi or cardamom
- 10 laung or cloves
- 1 chakri phool or star anise
- 1 large onion
- 10 pods garlic
- Salt to taste, about 2 tsp
For the rice:
- 4 tbsp ghee
- 2 onions, sliced finely
- 2 tsp jeera or cumin seeds
- 4 cups mutton broth (from the mutton cooked in the recipe above)
- 2½ cups basmati rice, washed, soaked for ½ an hour
Method
For the mutton:
- In a large heavy-bottomed saucepan, add the mutton, coriander seeds, black peppercorns, garlic, bay leaves, cinnamon, cardamom, cloves, star anise, salt, the whole onion.
Cover with enough water to submerge the mutton.
Bring to a boil and then cover, allowing it to simmer over low heat for 20 minutes.
Then take off heat.
Strain the broth. - Discard the whole spices and reserve the liquid and mutton separately.
Mash the now softened pods of garlic and add to the liquid.
For the rice:
- In a large saucepan or a kadhai, heat the ghee, over medium to low heat.
Then add the sliced onions.
Sauté till golden.
The darker the onions, the better the colour of the pulao.
Once the onions turn translucent and soften, add the jeera.
Then add the mutton and fry till golden. - Next add the basmati rice and the broth kept aside earlier.
Bring to a boil, then cover and simmer over low heat till the water dries up and the rice is soft.
It will take about 10 minutes.
Allow the rice to steam with the lid on for 15 to 20 minutes.
Take off heat. - Serve hot.
Sukki Arbi
Serves: 3-4
Ingredients
- 500 gm arbi or guiya or colocasia
- 2 tbsp mustard oil
- 2 onions, finely chopped
- 1 tsp jeera or cumin seeds
- 1 pinch hing or asafoetida
- 1 inch-piece ginger, finely chopped
- 1 tsp chilly powder
- 1 tsp haldi or turmeric
- 1 tsp brown dhania or coriander powder
- 1 tsp aamchur or dried mango powder
- 1 tsp garam masala
- 2 green chillies, chopped
- Salt to taste, about 1 tsp
- Water as required
Method
- Pressure cook the whole arbi pieces for maximum two whistles, about 10 minutes, over medium heat, until just tender.
Ensure it does not turn too mushy.
Cool.
Rinse in cold water.
Peel the arbi and cut into lengthwise pieces and keep aside. - Heat the mustard oil in a kadhai over medium heat and let it smoke.
Then add the jeera, hing, arbi.
Saute and cover, occasionally stirring in between, turning the pieces.
Take off heat and transfer the arbi to a plate or container and keep aside. - Using the same kadhai, add the finely chopped ginger, onions and saute.
Add the finely-chopped green chillies.
Cook until the onions are soft.
Add the haldi, chilly powder, coriander powder.
Add the salt and mix well.
Add the arbi back into the kadhai and cover, cooking for a few minutes.
Now add a little water, enough to get your preferred consistency.
Lift the lid and sprinkle in the garam masala and the amchur and stir.
Cover and leave cooking for 2 more minutes. - Take off heat and serve hot with phulkas.
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