Steamed Chicken Momo

Me and my mom's favorite street food is Steamed Chicken Momo, oh we so love it !! It is healthy and yummy both. We love the steamed version more than the fried one. I made Chicken Momo once in my home, maa loved it. So I repeated and made it once again. 

Steamed Chicken Momo

Ingredients: Flour, boiled boneless chicken, spring onion, onion, 2 tsp fried garlic,  salt, black pepper, little amount of oil, chilli and yes, thats it :)

Step 1# Make a dough using flour, salt, warm water and refined oil. Made the dough very soft and form small balls from it. Cover the balls with a damp cloth for 20 minutes.

Step 2#  In a bowl take the boiled chicken and smash it using a spoon.  Add salt, black pepper, fried garlic, chopped chilli, chopped onion and chopped spring onion. Mix them well.

Step 3# Take the balls and make small rotis out of them. Fill them with the chicken mixture and give it a shape of momo.

Stem 4# Now comes the tipe of steaming those cute little momos. I used my rice cooker to steam it, previously I used to use Idli maker. I just brushed the rice cooker steaming surface with a little oil and placed those cute bombs on it. 

Raw Momos

After 10 minutes of steaming, it gets ready to be served hot with soup or sauce. I preferred sauce so I served with it.

Chicken Dum Pulao

Today I will share a very easy yet tasty meal recipe. That is Chicken Dum Pulao.

 The ingredients are always available in the kitchen and the cooking process is also very simple. I have tried to capture the image of every step so that you do not get confused with the recipe. Here I present the recipe in pictorial format :

Ingredients: 500 gm basmati rice, 12-15 medium peices of chicken, 3 big potatoes cut into 6 pieces, bay leaf, whole garam masala, big elaichi, whole coriander and cumin, saunf, dried red chilli, green chilli, refined oil, lemon, resins, onion, ginger garlic paste, salt, turmeric, curd.

Washed potatoes

Garlic Paste

Ginger paste

Whole cumin

Salt

Turmeric

Washed and soaked Basmati rice

The raw ingredients

The whole spices

 

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Step 1# Take a pan, heat oil and add the whole spices in it. Fry till they start cracking.

First add the cumin and saute for few minutes until it becomes brown. Then add the other whole spices excluding saunf and coriander. 

Step 2# Now add the chopped onions. Fry them till they become pink and tender. This is very important because this will effect the colour of the pulao. 

Step 3# Now as the onion has become pink to brownish and soft as well, add the ginger and garlic paste now. Keep on frying it in a high flame so that all the things mix up well together and the raw smell vanishes.

Step 4# After all the masala has been mixed well and the raw smell has vanished, add the whole coriander and saunf and mix well.

Step 5# Now when you have added all the spices and they all have turned into a nice brown colour, it is the time that you add the curd. Add the curd along with some salt and turmeric powder. Mix them well and add the washed potatoes and chicken pieces in it. Add the resins. Cook them in a high flame and keep on cooking until the oil starts oozing out. The chicken pieces and potatoes will get mixed with the spices and will absorb the aroma into it. All the ingredients will turn into a nice brown colour all over.

Step 6# Now that oil has started oozing out add the soaked rice carefully so that the grains won't break. Mix them slowly and carefully. Do not mix them a lot otherwise they will break. After cooking like this for 1 to 2 minutes, add water EXACTLY THE DOUBLE OF RICE QUANTITY, here 4 cups as I took 2 cups of rice. Add the lemon pieces too. 

Cook it in a medium flame for 5 minutes keeping the lid open. 

Step 7# Now when you see that the rice along with chicken and potatoes have absorbed the rice to a medium level, sprinkel a table spoon of ghee and cover the pan immediately. In the meanwhile, I had preheated my Iron tawa (you can use clay tawa too). Shift the whole pan on the tawa and cook for 5 to 10 minutes in a medium flame covering the lid.

Step 8# Open the lid and see if there is any remaining water in it, if yes cook it in a high flame opening the lid for few more minutes as per needed. Then turn the heat off and keep the whole thing open for few minutes so the moisture gets absorbed by the air.

Your Chicken Dum Pulao is ready to be served hot with anything of your choice such as Kadhai chicken, doi mutton etc.

Chicken Dum Pulao