MasterChef Special Shab-Deg скачать в хорошем качестве

MasterChef Special Shab-Deg

Shabdeg – My MasterChef Audition Dish Loved by @ranveer.brar @vikaskhannagroup @poojadhingra This is the dish that truly changed my life. Shabdeg, a traditional Kashmiri winter delicacy that usually slow-cooks overnight, was the dish I chose for my MasterChef audition. I made my home-style version using country chicken and pumpkin. We were given only one hour for the audition, and I was handed a @stahl_india Tri-Ply Stainless Steel Pressure Cooker. And honestly, that cooker saved the day. It gave my dish the exact depth, tenderness, and slow-cooked flavour that Shabdeg is known for — all in a fraction of the time. This is the modern, fast-forward version of Shabdeg that still keeps the soul of the dish intact. Ingredients (Serves 3–4) For the Chicken Base Country chicken (can use any variety) – 700–800 g Oil – 3 tbsp Cumin seeds – 1 tsp Ginger–garlic paste – 1.5 tbsp Whole spices – 1 bay leaf, 3–4 cloves, 3 green cardamom, 1 black cardamom, 1 small cinnamon stick Onions, sliced – 2 medium Salt – to taste Powdered Spices Turmeric – ½ tsp Kashmiri red chilli powder – 2 tbsp Coriander Powder _ 1 tbsp Fennel powder – 1 tbsp Dry ginger powder – ½ tsp Garam masala – 1 tsp Black Pepper - 1/2 tsp Kashmiri masala paste / ver – ½ to 1 tsp (optional but incredible for aroma) Fried onion paste – 3 tbsp Fried pumpkin cubes – 1 cup Dried plums (aloo bukahara) – 10-12 Water – 1 to 1.5 cups Method (Shabdeg in 1 Hour) 1. Start with the base Heat oil in the Stahl cooker. Add cumin and whole spices; let them release their aroma. 2. Caramelize the onions Add sliced onions and salt. Sauté until they turn golden brown. 3. Add the powdered spices Mix in turmeric, chilli powder, fennel powder, dry ginger powder, and garam masala. Cook for 30–40 seconds. 4. Add chicken Add the country chicken and sauté until it changes colour and gets coated with the spices. 5. Lift the flavour Add the Kashmiri masala paste (if using) and the fried onion paste. 6. Pressure cook Pour in water, close the lid, and pressure cook until the chicken is about 80% done (roughly 10–15 minutes depending on the chicken). 7. Final simmer Add fried pumpkin + dried plums. Cover and let it simmer on low heat for 5–7 minutes. 8. Serve Your tender, tangy, soulful Shabdeg is ready — rich, aromatic, and full of slow-cooked character. #recipe #kashmirifood #cooking #stahl #homemade Have you tried this lost Kashmiri dish?