{"id":819,"date":"2015-12-15T10:21:09","date_gmt":"2015-12-15T10:21:09","guid":{"rendered":"https:\/\/big-banyan.intellicent.in\/bbwines?p=819"},"modified":"2023-05-02T12:40:25","modified_gmt":"2023-05-02T12:40:25","slug":"unbottle-freedom","status":"publish","type":"post","link":"https:\/\/big-banyan.intellicent.in\/?p=819","title":{"rendered":"Unbottle Freedom"},"content":{"rendered":"

Independence Day Special: A Gourmet Treat<\/h2>\n

If ever there was a reason to celebrate this would be it. Sixty-eight years ago, as the world slept, a young India awoke to freedom. And on this day, we honour, cherish and celebrate that momentous occasion. To commemorate our hard earned freedom and raise a to toast all those valiant souls who sacrificed so much for us, we\u2019ve created a signature dish. We collaborated with celebrated chefs to create a gourmet treat for Independence Day \u2013 the amazing Nawabi Murg with Saffron Pulao and Subzi Meloni.<\/p>\n

With flavours that are truly authentic, be it the spices used or the rich, alluring colours of the dish, every bit of it is Indian. When queried about his inspiration for this dish, he quipped, \u201cThis preparation draws from the traditional Indian idea of a wholesome meal \u2013 it has rice, our country\u2019s staple; it has meat and vegetables. Saffron and other spices bring alive the inherent flavours of each element. . The Nawabi influences are an ode to the rich history of India. To capture the spirit of  breaking  free, we chose a tricolor plating \u2013 very patriotic and very befitting of the occasion.\u201d<\/p>\n

\"IMG_2802\"<\/a><\/p>\n

But no meal can ever be complete without an accompaniment of the finest wine. We nudged the Chef to share his pick to complement this creation, and he readily selected the Big Banyan Sauvignon Blanc, perfect for white meats like the Chicken, thepiece de resistance <\/em>of this dish. The wine also complements the subtle nuances of spices like cardamom, saffron and clove that playfully tease your palate.<\/p>\n

\"Sauvignon<\/a><\/p>\n

So leave your bottle of Sauvignon Blanc to chill in the fridge, and get your ingredients out to make this dish. Bon app\u00e9tit<\/em> and Happy Independence Day!<\/p>\n

 Nawabi Murg with Saffron Pulao and Subzi Miloni<\/em><\/h2>\n

Just as the great Indian freedom struggle demanded men and women of mettle, this preparation is not for the faint hearted either. It has three components to it.<\/p>\n

To make Nawabi murgh<\/em><\/p>\n

 <\/em>Ingredients:<\/p>\n

    \n
  1. Chicken leg \u2013 150 g<\/li>\n
  2. Ginger paste \u2013 15 g<\/li>\n
  3. Garlic paste \u2013 15 g<\/li>\n
  4. Yoghurt \u2013 30 g<\/li>\n
  5. Cream \u2013 50 ml<\/li>\n
  6. Cashew nut paste \u2013 75 g<\/li>\n
  7. White pepper powder \u2013 10 g<\/li>\n
  8. Cardamom powder \u2013 10 g<\/li>\n
  9. Salt \u2013 to taste<\/li>\n
  10. Sugar \u2013 5 gm<\/li>\n
  11. Oil \u2013 15 ml<\/li>\n
  12. Butter \u2013 15 g<\/li>\n<\/ol>\n

    Preparation<\/p>\n

      \n
    1. Marinate the chicken leg with salt, ginger paste, garlic paste, yoghurt and oil. Keep it aside for 10 minutes.<\/li>\n
    2. Heat oil in a pan, add ginger and garlic paste and saut\u00e9 over medium flame.<\/li>\n
    3. Add cashew nut paste, white pepper powder, cardamom powder, salt and sugar.<\/li>\n
    4. Add the marinated chicken leg to the gravy, bring to a boil, and allow it to simmer, stirring occasionally.<\/li>\n
    5. Add butter and cream to finish.<\/li>\n<\/ol>\n

       To make Saffron Pulao  <\/em><\/h2>\n

      Ingredients:<\/strong><\/p>\n

        \n
      1. Basmati Rice \u2013 100 g<\/li>\n
      2. Oil \u2013 5 ml<\/li>\n
      3. Ghee \u2013 5 g<\/li>\n
      4. Cardamom \u2013 2 pcs<\/li>\n
      5. Cinnamon \u2013 1 pc<\/li>\n
      6. Bay leaves \u2013 2 pcs<\/li>\n
      7. Cloves \u2013 4 pcs<\/li>\n
      8. Shai jeera \u2013 1 g<\/li>\n
      9. Saffron \u2013 few strands<\/li>\n
      10. Salt \u2013 to taste<\/li>\n<\/ol>\n

        Preparation<\/p>\n

          \n
        1. Wash the rice in running water and soak for 20 minutes, then drain.<\/li>\n
        2. Boil water (approx 250 ml\/1 cup) in a handi<\/em> and add all the remaining ingredients.<\/li>\n
        3. Add rice in the end.<\/li>\n
        4. Cook the rice for 10 minutes, then cover the handi<\/em> with a lid for the dum<\/em> flavours. Continue cooking on low flame (for about 5 minutes).<\/li>\n
        5. Remove the lid and gently fold the rice.<\/li>\n<\/ol>\n

           <\/p>\n

          To make Subzi Meloni<\/em><\/h2>\n

          Ingredients:<\/strong><\/p>\n

            \n
          1. Spinach paste \u2013 100 g<\/li>\n
          2. Jeera seeds \u2013 1 g<\/li>\n
          3. Garlic Chop \u2013 5 g<\/li>\n
          4. Oil \u2013 30 ml<\/li>\n
          5. Methi powder \u2013 1 g<\/li>\n
          6. Jeera powder \u2013 1 g<\/li>\n
          7. Yellow chilli Powder \u2013 1 g<\/li>\n
          8. Garam masala \u2013 1 g<\/li>\n
          9. Lemon \u2013 1 no<\/li>\n
          10. Carrot  – 30 g<\/li>\n
          11. Beans  – 30 g<\/li>\n
          12. Green Peas \u2013 20 g<\/li>\n
          13. Paneer \u2013 20 g<\/li>\n
          14. Cream \u2013 50 ml<\/li>\n
          15. Butter \u2013 10 g<\/li>\n
          16. Salt \u2013 to taste<\/li>\n<\/ol>\n

            Preparation<\/p>\n

              \n
            1. Blanch carrots, beans and green peas. Keep them aside.<\/li>\n
            2. Heat oil in a pan, add jeera seeds and garlic, and saut\u00e9 till golden brown.<\/li>\n
            3. Add spinach paste and stir well.<\/li>\n
            4. Add all spices and few drops of lemon juice. Cook it for 5 minutes on medium flame.<\/li>\n
            5. Add blanched vegetables and paneer to the cooked spinach gravy.<\/li>\n
            6. Add butter and cream to finish.<\/li>\n<\/ol>\n

              To plate:<\/p>\n

                \n
              1.         On a clean white platter, set out the rice and the vegetables in neat rectangular moulds.<\/li>\n
              2.         Lay out the chicken on top carefully recreating the three colours of our flag. And voila, you have yourself a dish worthy of any Master kitchen!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                \t\t\t\tIf ever there was a reason to celebrate this would be it. Sixty-eight years ago, as the world slept, a young India awoke to life and freedom.\t\t<\/p>\n","protected":false},"author":7723,"featured_media":5175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,13],"tags":[],"class_list":["post-819","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-recipes"],"_links":{"self":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/users\/7723"}],"replies":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=819"}],"version-history":[{"count":1,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/819\/revisions"}],"predecessor-version":[{"id":5246,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/posts\/819\/revisions\/5246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=\/wp\/v2\/media\/5175"}],"wp:attachment":[{"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/big-banyan.intellicent.in\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}