In the new campaign, Boman plays a series of delightful characters: a hyper boxing coach; an overconfident but bungling chef; and a disastrously incompetent translator. As a tribute to his amazing acting skills, we are sharing another one of Boman Irani’s favourite dishes: Dhansak – a famous Parsi dish… with a twist. In this recipe, we will use chicken instead of the traditionally used mutton and we will make it in Mustard Oil.
So let’s get started. It is a complicated recipe… just like all traditional recipes that have evolved slowly across generations. Here are the ingredients that you will need:
Chicken: 1 medium-sized chicken cut into standard pieces
Potatoes: 100 gram, cubed
Carrots: 100 gram, cut into small pieces
Eggplant (Baingan): 100 gram, cut into small pieces
Channa Dal: 100 gram
Onion: 1 large, chopped
Mustard Oil: 3 tablespoon
Mustard Seeds (Rai): 1 teaspoon
Ghee: 2 tablespoon
Ginger-Garlic Paste: 1 teaspoon
Garlic: 4 pods, crushed
Cinnamon (Dalchini): 1 one-inch stick
Cardamoms (Elaichi): 5
Green Chilli: 1, slit
Red Chilli: 2, large
Bay Leaves: 3
Curry Leaves: 5
Mango Powder (Amchoor): 1 teaspoon
Tamarind (Imli) Pulp: 2 tablespoon
Vinegar: 1 tablespoon
Coriander (Dhania) Powder: 2 tablespoon
Turmeric (Haldi) Powder: Just a pinch
Cumin (Jeera) Powder: Just a pinch
Pepper Powder: Just a pinch
Peppercorns: Half a teaspoon
Garam Masala: 1 teaspoon
Fenugreek (Methi) Leaves: For garnishing
Salt: to taste
The ingredients mentioned above are for five servings; you may increase or decrease the ingredients proportionately, according to your needs. As many of you already know, Boman has a large family… and a large appetite. He likes large wholesome servings – so when Dhansak is made in his home, the ingredients are gathered in larger quantities.
Wash the chicken pieces and coat them in salt and the ginger-garlic paste. Keep aside for at least 20 minutes.
Dry roast the crushed garlic pods, cinnamon, cardamoms, peppercorns, green chilli, red chillies and bay leaves in a frying pan.
Heat the Mustard Oil in a frying pan on Medium heat. When the oil reaches its smoking point, add the onion and fry till they turn light brown. Next, add the dry roasted spices and fry for a minute or so.
Now add the coriander powder, cumin powder, turmeric powder and garam masala.
Add the chicken pieces and stir well to ensure that the mixture of spices evenly coats the chicken pieces.
Add around 200 millilitres of water, cover the pan and cook for around 10 minutes.
While the chicken is cooking, take a separate pan and heat the Ghee in it. Fry the mustard seeds and curry leaves till the mustard seeds begin to splutter. Remove from the flame and keep aside.
Add the Potatoes, Carrots, Eggplant, Channa Dal and Tamarind Pulp to the pan containing the chicken and spices. Cover the pan and cook for another 10 minutes, or till the chicken is done and the vegetables become soft.
Remove the cover and add the Ghee with the fried mustard seeds and curry leaves. Also add the vinegar and mango powder. Mix well.
Turn off the flame and transfer the contents to a serving dish. Garnish with the fenugreek leaves.
Boman Irani’s favourite Chicken Dhansak is now ready. Serve it hot. This is a dish that is traditionally eaten with steaming hot rice or Roti. Boman likes to eat it with rice… lots of rice. He’s a large-hearted man with a large appetite!