Mulligatawny and Green Raita

Name: Mulligatawny and Green Raita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 355 milliliters basmati rice; 4 larges bay leaves; 1 Tbsp whole black peppercorns; 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat); 4 servings Melted butter, for brushing; 4 Tbsps butter; 4 carrots, coarsely chopped; 4 stalks celery, coarsely chopped; 1 liters chicken stock; 1 Tbsp EVOO; 3 Tbsps all-purpose flour; 59 milliliters fresh cilantro leaves, plus 3 more for garnish; 1 2-inch piece fresh ginger, peeled and grated; 59 milliliters fresh mint leaves; 4 cloves garlic, grated; 8 cloves garlic, smashed; 2 green apples, peeled and grated; 0 teaspoons ground cardamom; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1 teaspoon ground mustard; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 2 lemons, sliced; 2 limes; 4 servings Plain or regular naan bread; 2 mediums onions, chopped; 2 onions, quartered; 4 servings Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string; 237 milliliters plain Greek yogurt

The recipe Mulligatawny and Green Raita could satisfy your Indian craving in about 45 minutes. This recipe covers 51% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 1195 calories, 65g of protein, and 45g of fat per serving. This recipe serves 4. If you have carrots, greek yogurt, limes, and a few other ingredients on hand, you can make it.

Instructions

Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil.

Ingredients you will need

Butter

Extra Virgin Olive Oil

Cooking Oil

Equipment you will use

Dutch Oven

Add the garlic, onions, 1 apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes.

Ingredients you will need

Salt And Pepper

Garlic

Ginger

Onion

Apple

Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant.

Ingredients you will need

Mustard Powder

Coriander

Turmeric

Cumin

Add the flour and cook, stirring, for 1 minute.

Ingredients you will need

All Purpose Flour

Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes. Stir in the chicken.

Ingredients you will need

Whole Chicken

Sauce

Stock

Put the remaining apple in a food processor with the yogurt, cilantro and mint. Pulse to combine.

Ingredients you will need

Cilantro

Yogurt

Apple

Mint

Equipment you will use

Food Processor

Add the cardamom and the juice of 1 lime and season with salt and pepper. Whizz to combine. Refrigerate until ready to serve.

Ingredients you will need

Salt And Pepper

Cardamom

Juice

Lime

To serve, prepare the rice according to the package directions.

Ingredients you will need

Rice

Cut the remaining lime into wedges.

Ingredients you will need

Lime

Heat a griddle or grill pan over medium-high heat and splash some water on it, then grill the naan and brush with melted butter. Ladle the mulligatawny into shallow bowls and top with the rice and a dollop of raita.

Ingredients you will need

Butter

Raita

Water

Naan

Rice

Equipment you will use

Grill Pan

Frying Pan

Bowl

Grill

Ladle

Serve the naan and lime wedges on the side.

Ingredients you will need

Lime Wedge

Naan

Put the chicken in a very large stockpot or divide between 2 pots if necessary.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Garlic

Lemon

Onion

Salt

Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours.

Ingredients you will need

Whole Chicken

Water

Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.)

Ingredients you will need

Whole Chicken

Stock

Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

Ingredients you will need

Meat

Equipment

Ingredients

Servings:

355milliliters

basmati rice 4larges

bay leaves 1Tbsp

whole black peppercorns 4

whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)4servings

Melted butter, for brushing 4Tbsps

butter 4

carrots, coarsely chopped 4stalks

celery, coarsely chopped 1liters

chicken stock 1Tbsp

EVOO 3Tbsps

all-purpose flour 59milliliters

fresh cilantro leaves, plus 3 more for garnish 1

2-inch piece fresh ginger, peeled and grated 59milliliters

fresh mint leaves 4cloves

garlic, grated 8cloves

garlic, smashed 2

green apples, peeled and grated 0teaspoons

ground cardamom 1Tbsp

ground coriander 1Tbsp

ground cumin 1teaspoon

ground mustard 4servings

Kosher salt 4servings

Kosher salt and freshly ground pepper 2

lemons, sliced 2

limes 4servings

Plain or regular naan bread 2mediums

onions, chopped 2

onions, quartered 4servings

Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string 237milliliters

plain Greek yogurt 1Tbsp

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Birichino Jurassic Park Vineyard Old Vines Chenin Blanc

The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.