Ingredients:
- Whole Chicken without skin 1.25 kg
- Mustard oil ½ Cup
- Pyaz (Onion) sliced 1 medium
- Khashkhash (Poppy seeds) 1 tbs washed & dried
- Zeera (Cumin seeds) 1 tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Jaifil (Nutmeg) ¼ inch piece
- Javitri (Mace) 1 blade
- Bari elaichi (Black cardamom) 1
- Water 3-4 tbs
- Dahi (Yogurt) hung ¾ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kacha papita paste (Raw papaya paste) ½ tbs
- Lal mirch powder (Red chilli powder) 1 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Garam masala powder ½ tsp
- Elaichi powder (Cardamom powder) ½ tsp
- Reserved mustard oil 3-4 tbs
- Water as required
- Chawal (Rice) Sella/Basmati 1 & ½ Cups soaked 30 minutes
- Namak (Salt) 1 tsp or to taste
Directions:
On a clean cutting board place whole chicken & make cuts on both sides with the help of a knife then set aside.
In a frying pan add mustard oil & heat it to smoke point.
On low flame, add onion & fry until light golden, strain fried onion from oil & set aside. Reserve mustard oil for later use.
In a grinder add poppy seeds, cumin seeds, coriander seeds, nutmeg, mace, black cardamom & grind well.
Add fried onion, water & grind again to make thick paste then set aside.
In a bowl add yogurt, spices & onion paste, ginger garlic paste, raw papaya paste, red chilli powder, salt, black pepper powder, garam masala powder, cardamom powder, reserved used mustard oil (3-4 tbs) & mix well.
Add whole chicken, apply & rub marinade evenly. Cover with cling wrap & let it marinate for 4 hours to overnight in refrigerator.
Add water in a steamer, cover & bring it to boil.
Now place marinated chicken on steamer grill, apply remaining marinade all over it and tie the legs of chicken with a thread. Cover & steam cook it on medium flame until chicken is tender (approx. 30-35 minutes).
Turn off the flame now & remove the steamer grill with chicken.
Turn on the flame now and bring the remaining water to boil (remaining water should be 3 cups).
Now add soaked rice, salt & mix well. Then cover & cook on low flame for 15 minutes or until rice is cooked.
Place whole chicken on a wire rack with a tray under it.
Heat mustard oil to smoke point then pour hot mustard oil over whole steam roast evenly.
Serve behari steam roast chicken with prepared rice, salad & yogurt!
Ajza:
- Whole Chicken without skin 1.25 kg
- Mustard oil ½ Cup
- Pyaz (Onion) sliced 1 medium
- Khashkhash (Poppy seeds) 1 tbs washed & dried
- Zeera (Cumin seeds) 1 tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Jaifil (Nutmeg) ¼ inch piece
- Javitri (Mace) 1 blade
- Bari elaichi (Black cardamom) 1
- Water 3-4 tbs
- Dahi (Yogurt) hung ¾ Cup
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kacha papita paste (Raw papaya paste) ½ tbs
- Lal mirch powder (Red chilli powder) 1 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Garam masala powder ½ tsp
- Elaichi powder (Cardamom powder) ½ tsp
- Reserved mustard oil 3-4 tbs
- Water as required
- Chawal (Rice) Sella/Basmati 1 & ½ Cups soaked 30 minutes
- Namak (Salt) 1 tsp or to taste
Directions:
Chicken ko knife ki madad se cuts laga kara lag rakhden.
Frying pan may sarson ka tel daal kar smoke point tak garam karen.
Low flame par pyaz daal kar light golden honay tak fry karen, ab chaan kar pyaz alag rakhlen or sarson k tel ko alag reserve karlen.
Grinder may khashkhash, zeera, sabut dhania, jaifil, javitri, bari elaichi daal kar pees len.
ab fried pyaz or pani daal kar paste bana len.
Aik bowl may dahi, onion & spice ka paste, adrak lehsan paste, kacha papita paste, lal mirch powder, namak, kali mirch powder, garam masala powder, elaichi powder, reserve kia hua sarson ka tel (3-4 tbs) daal kara chi tarah mix karlen.
Whole chicken daal kar marinade ko achi tarah poori chicken pe rub karen. Cling wrap se cover kar k 4 ghante se overnight tak refrigerate may rakh den.
Aik frying pan pe steamer rakh kar pani daalen, cover kar k ubal len.
Ab marinated chicken rakh kar dhak den, remaining marinade laga kar chicken ki legs bandh den, phir cover kar k medium flame pe steam cook karen k chicken tender hojaye (approx. 30-35 minutes).
Flame off kar k steamer hata len.
Remaining water ko use karne k liye flame on kare or ubal len (pani 3 cups hona chahiye).
Chawal or namak daal kar mix karen or dhak kar 15 minutes tak low flame pe pakayen.
Chicken Steam roast ko aik grill rach pe rakhen jis k neechay tray rakhi ho.
Sarson ka tel ko achi tarah garam kar k steam roast pe sa taraf se daalen.
Tayar Chicken behari steam roast ko tayar chawal or raita k sath serve karen!
