Healing Powers of a Home-Cooked Comfort Meal! #covid19 #stayathome #india

Nothing soothes the soul quite like a bowl of comfort food, be it a hot bowl of chicken noodle soup, or in our case aloo-puri-halwa, every culture has it’s own version of a comforting meal.

In fact, a 2015 study at Sewanee found that comfort food was associated with close relationships. It reminds of us our “social ties” and helps us feel less lonely when we feel isolated.

As Chef Homaro Cantu states “Most of us have fond memories of food from our childhood. Whether it was our mom’s homemade lasagna or a memorable chocolate birthday cake, food has a way of transporting us back to the past.” Therefore its only natural, during these deeply distressing times of Coronavirus pandemic, I find myself seeking solace, by recreating some of our favorite childhood dishes.

My uber talented nani’s (maternal grandmother) constant nagging – ” wait till you are out of the house and won’t have anyone cook your favorite besan ki subzi”, each time I threw a hangry tantrum, still resonates today. One only realizes the importance, love, and effort that goes behind a home cooked meal when you no longer have it.

Not only am I cooking to save my sanity, I am also utilizing this unprecedented down time to re-connect with my kids by enlisting in their help to create a family meal, but most importantly safeguarding family recipes and preserving our cultural identity for years to come. Today I am sharing one of our family’s ultimate comfort dish – Chicken Biryani.

As Risottos are to Italy and Paellas to Spain, Biryani is to all of South East Asia, pinnacles of rice cookery. In this fast paced era, neither do we have the luxury of time nor the patience to slave in the kitchen for a meal. My version is a happy medium of Biryani and Pulao without comprising any deliciousness.

As far as the healing powers, aside from the power of love – yogurt and mint provide digestive relief, ginger and garlic anti-oxidant/anti-inflammatory benefits, cinnamon anti-diabetic, and aromatic aromas of exotic spices such as saffron, cardamom, kewra appease our olfactory senses and travel cravings, while nourishing both our souls and body.

Are you hungry yet?

Ingredients:

• 2 Cornish hens or 2 lbs boneless chicken thighs
• 2 cups plain yogurt
• 4 medium sized onions (sliced)
• 1 cup fresh cilantro leaves & stems
• 1/2 cup fresh mint leaves
• 3 Tbs fresh garlic
• 2 Tbs fresh ginger
• 4-6 fresh green chilis (optional)
• 1 Tbs red chili powder
• 1 Tbs coriander powder
• 1 lemon juiced
• 3 cups best quality Basmati rice.
• Spice mix: 1 cinnamon stick, 8 green cardamoms, 4 black cardamoms, 8 cloves
• Salt to taste
• 1/2 cup vegetable oil or clarified butter
• Few drops of almond essence aka kewra water
• 1 tsp of saffron threads

Directions:

• Fry sliced onions until golden brown. Divide into two.
• Blend yogurt, cilantro, mint, half of the fried onions, green chili, garlic, ginger, red chili powder, lemon juice, coriander powder, salt in a food processor until smooth.
• Slice chicken into bit size pieces and coat with blended yogurt mixture.
• In a large deep heavy bottomed pan, pour in the oil or ghee, chicken mixture and marinate in fridge for 24 hours.
• One hour before cooking, bring marinated chicken to room temperature.
• Put the rice in a sieve and wash it thoroughly under running cold tap water until the water runs clear. In a large heavy based pan put plenty of water and add cinnamon, cloves, cardamoms, and salt to taste. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside. Taste the rice few minutes after the water starts boiling (it should still be crunchy).
• Place the chicken with all the marinade on the stove on medium heat. Cover the chicken the half cooked rice and level it with a spatula. Sprinkle reserved fried onions, saffron, and kewra on the top of the rice.
• Cover the pan with thick aluminum foil and then place the lid.
• On medium heat, cook for 15 minutes. Reduce the heat to your lowest setting and cook for further 20 minutes. Remove from stove.
• Let the rice rest for 10 minutes. Remove the lid and fluff the rice gently combining the rice with the chicken. Discard the whole spices (cardamom, cinnamon, cloves).
• Serve hot with Raita. Enjoy!!

Notes

• My version tends to be a bit spicy; feel free to omit the chili’s to accommodate your personal taste buds. It will still be flavorful and aromatic.
• You can also substitute kewra essence with almond or rose essence.
• If you wish to make an all vegetarian version, please leave me a comment below.

Wine Pairing

A chilled bottle of a German Riesling Spatlese from the Mosel area, showcasing lush tropical fruit, zippy acid, and just the right amount of sweetness to balance the complex, flavorful flavors of our meal.

“A good cook is like a sorceress who dispenses happiness.”

Elsa Schiaparelli

If you are looking to enhance and diversify your family time, here are some kid-friendly recipes from our kitchen to yours with love.

Until next time, stay home, stay safe, save lives!

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