BarleY-cHicken oNe PoT mEal
I have said before as well, that cooking is my biggest stress buster.
While my city was showering me with enough of stress through the generated heat waves, i had to seek refuge to my kitchen.
While the mundane lentils with raw mango with rice is tasting delectable in this weather, but dil always maange more!!
Of all the cookery shows that i am glued to on television, i have a special liking for Jamie Oliver, not only because of his rich Italian good looks and the way he swirls his tongue while talking but for the main reason that his dishes look yumm and are easy to make. Not to forget nutritious as well.
The starch used in this meal is Barley, a grain about which i had heard in old Bengali movies and from my granny. While barley has come a long way from being the only one pot for patients during suffering fever and dysentry, in its moden avatar it has made its way to the table of diners in Michelin star resturants as well. I got hold of this baby from a small shop in a nice tin can.
Wash 200 gm of barley (100 gm per person) properly and soak it in water for 10 mins. While the cookery showed using instant barley in didn't come across any such thing. Just noticed the middle aged shopkeeper gaping at me while i asked for instant barley and got curt reply, sob kichu instant hoy na dada, dudin pore baccho instant chaiben!!!
Anyways wash and keep aside the barley. boil it in 21/2 cups of water for 10-15 mins and with 2 green cardamoms.
Heat some olive oil and some butter in a pan, and before it starts smoking add 2-3 dry red chilli. Once the flavour of chilli fills the room ( be careful not to burn it), add in 1 chopped onion and 2-3 cloves of garlic chopped. fry till translucent, and add in the half boiled barley. Mix well. add in 1-2 tsp of chilli flakes and adjust seasoning. Next pour in chicken stock, enough to cover up till the surface of it, and cook it covered for 10 mins more, until they are soft and edible. once ready add little bit of butter for that extra flavour
Fry 5-6 bacon strips in a non-stick pan. once they crisp up, remove them with slotted spoon keeping behind the oil in the pan. You can chop them into small pieces, but i love biting into bacon strip.
Chop up about 250 gm of boneless chicken into edible strips, (I have included all kind of cuts, but you can restrict yourself to breasts or thighs according to your liking & availability). Marinate the chicken with olive oil,salt, cayenne pepper and thyme, (i had used dry, since i don't know where to get the fresh one from) & keep aside for 10-15 mins.Fry the chicken in the same pan as bacon in the rendered bacon fat. Cook till them turn lovely brown, a bit charred and is cooked through. Once done it's time to serve.
Place the cooked barley on the base of the plate, top it with the cooked chicken strips and the red oil of the pan. Top with the crisp bacon pieces and finish it with freshly chopped coriander.
What Jamie made was the same dish with his english sensibilities which are a bit bland for me, so i added he desi-tadka to my dish for that zing. I loved the taste, and since was hungry finished all of it myself. The barley was well cooked, and i felt this dish could even be tweaked with dalia.
ATTENTION: Consume when piping hot, or else turns hard and messy
See you soon!!!.
While my city was showering me with enough of stress through the generated heat waves, i had to seek refuge to my kitchen.
While the mundane lentils with raw mango with rice is tasting delectable in this weather, but dil always maange more!!
Of all the cookery shows that i am glued to on television, i have a special liking for Jamie Oliver, not only because of his rich Italian good looks and the way he swirls his tongue while talking but for the main reason that his dishes look yumm and are easy to make. Not to forget nutritious as well.
The starch used in this meal is Barley, a grain about which i had heard in old Bengali movies and from my granny. While barley has come a long way from being the only one pot for patients during suffering fever and dysentry, in its moden avatar it has made its way to the table of diners in Michelin star resturants as well. I got hold of this baby from a small shop in a nice tin can.
Wash 200 gm of barley (100 gm per person) properly and soak it in water for 10 mins. While the cookery showed using instant barley in didn't come across any such thing. Just noticed the middle aged shopkeeper gaping at me while i asked for instant barley and got curt reply, sob kichu instant hoy na dada, dudin pore baccho instant chaiben!!!
Anyways wash and keep aside the barley. boil it in 21/2 cups of water for 10-15 mins and with 2 green cardamoms.
Heat some olive oil and some butter in a pan, and before it starts smoking add 2-3 dry red chilli. Once the flavour of chilli fills the room ( be careful not to burn it), add in 1 chopped onion and 2-3 cloves of garlic chopped. fry till translucent, and add in the half boiled barley. Mix well. add in 1-2 tsp of chilli flakes and adjust seasoning. Next pour in chicken stock, enough to cover up till the surface of it, and cook it covered for 10 mins more, until they are soft and edible. once ready add little bit of butter for that extra flavour
Fry 5-6 bacon strips in a non-stick pan. once they crisp up, remove them with slotted spoon keeping behind the oil in the pan. You can chop them into small pieces, but i love biting into bacon strip.
Chop up about 250 gm of boneless chicken into edible strips, (I have included all kind of cuts, but you can restrict yourself to breasts or thighs according to your liking & availability). Marinate the chicken with olive oil,salt, cayenne pepper and thyme, (i had used dry, since i don't know where to get the fresh one from) & keep aside for 10-15 mins.Fry the chicken in the same pan as bacon in the rendered bacon fat. Cook till them turn lovely brown, a bit charred and is cooked through. Once done it's time to serve.
Place the cooked barley on the base of the plate, top it with the cooked chicken strips and the red oil of the pan. Top with the crisp bacon pieces and finish it with freshly chopped coriander.
What Jamie made was the same dish with his english sensibilities which are a bit bland for me, so i added he desi-tadka to my dish for that zing. I loved the taste, and since was hungry finished all of it myself. The barley was well cooked, and i felt this dish could even be tweaked with dalia.
ATTENTION: Consume when piping hot, or else turns hard and messy
See you soon!!!.
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