white gravy in maharashtrian style?

Question

with the help of cashewnuts

Answer 1

Chicken Biryani


Ingredients:
1 chicken cut into big pieces
2 cups basmati rice
2 tsp shahjeera
2 Bay leaves
3-4 small onions, sliced
½ cup cashew nuts
1 large onion, grated
¼ tsp saffron soaked in 2 tbsp warm milk
juice of 1 lemon
8 tbsp oil
For garam masala: 3 cardamoms
1½” cinnamon stick broken in ½“ pieces
2 cloves
8-10 peppercorns
Chicken marinade: 1 big onion
1 pod garlic
2” ginger peeled and crushed
3 tsp cayenne pepper powder
1 tsp turmeric
salt to taste

Method:

1. Mix all the marinade ingredients in the blender and grind to a paste
using as little water as possible. Apply the marinade to the chicken
pieces and marinate for minimum of 3 hours to overnight.

2. Fry the grated onion in 2 tbsp of oil in a heavy bottom pot. Add the
marinated chicken along with the marinade. Cook on medium heat for
40-45 minutes till chicken is cooked through, adding as little water as
needed to prevent chicken from sticking to the pot. (Alternately pressure
cook the chicken for quick cooking)

3. Wash the rice in several changes of water. Boil 4 scant cups of
water with some salt and shahjeera.
4. In another pot, heat 1 tbsp oil, add bay leaves and then the rice
and fry for a couple of minutes. Now add the boiling water, cover and
cook till rice is tender but not fully cooked.

5. Mix saffron milk and mix well.

6. Fry the sliced onions in the remaining oil till golden brown and
crisp. Remove with a slotted spoon and keep aside.

7. Fry the cashew nuts in the same oil till golden brown and keep
aside. Also keep aside the onion-flavored oil.

8. Put all the ingredients of garam masala in a spice grinder and grind
to a fine powder.

9. To assemble the biryani, in a large casserole, add the onion
flavored oil on the bottom. Put half the rice, then half the fried onions and
half the garam masala. Next add all of the chicken pieces with as much
gravy as desired. Sprinkle the remaining garam masala, more fried
onions and lemon juice on the chicken. Top with remaining rice. Garnish the
rice with cashew nuts and fried onions.

10. Cover and bake in oven at 450 deg F for 20-25 minutes. Server hot.

Answer 2

Indian Chicken in White Gravy (Safed Murgh)
Posting for safe keeping. Prep/cook times are estimates.
1 broiler-fryer chicken, cut into 8 pieces
1/4 cup ghee
1 teaspoon cumin seeds
1/2 teaspoon peppercorns
2 teaspoons ginger-garlic paste
1 1/2 teaspoons salt
1 tablespoon poppy seeds
1/4 cup cashews, soaked, drained and ground to a paste
1 teaspoon vinegar
1 teaspoon sugar
4 tablespoons coriander leaves, finely chopped
2 tablespoons cornflour, dissolved in
1/2 cup water
1/2 cup milk
5-8 servings

1. Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
2. When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.
3. Heat the ghee in a heavy based pan and add the cumin seeds and peppercorns. When they splutter, add the ginger and garlic, and sauté till a little darker in color.
4. Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.
5. Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
6. Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.
Source(s):

This recipe has chicken in it...I don't know if it's the same gravy style your looking for but it is white gravy with cashews.

Answer 3

Indian Chicken in White Gravy (Safed Murgh)
Posting for safe keeping. Prep/cook times are estimates.
1 broiler-fryer chicken, cut into 8 pieces
1/4 cup ghee
1 teaspoon cumin seeds
1/2 teaspoon peppercorns
2 teaspoons ginger-garlic paste
1 1/2 teaspoons salt
1 tablespoon poppy seeds
1/4 cup cashews, soaked, drained and ground to a paste
1 teaspoon vinegar
1 teaspoon sugar
4 tablespoons coriander leaves, finely chopped
2 tablespoons cornflour, dissolved in
1/2 cup water
1/2 cup milk
5-8 servings

1. Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
2. When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.
3. Heat the ghee in a heavy based pan and add the cumin seeds and peppercorns. When they splutter, add the ginger and garlic, and sauté till a little darker in color.
4. Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.
5. Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
6. Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.

Answer 4

Murgh Mussallum

1/2 cup ghee
2 medium chickens, skinned and pricked all over
2 bay leaves
8 cloves
2 cinnamon sticks
8 green cardamoms
3 medium onions, sliced and fried golden
1 cup coconut milk
2 teaspoons ginger-garlic paste
1/2 teaspoon turmeric powder
2 teaspoons kashmiri chili powder
3 teaspoons coriander powder
2 tablespoons cashews, nut powder
20 almonds, slivered
1/4 cup raisins
4 tablespoons powdered milk
1/2 cup yogurt, mixed with the milk powder
salt
For the marinade
1 small onion, ground
1/2 cup fresh yogurt
1/4 cup water
1/2 teaspoon saffron, soaked in the water
1 teaspoon ginger-garlic paste
2 teaspoons coriander powder
salt
1 tablespoon oil

Rub marinade all over chickens.
Refrigerate overnight.
Grind fried onions to a paste.
Heat ghee, evenly fry the chickens till golden.
Remove.
In the same ghee, saute cardamoms, cinnamon, cloves and bay leaves.
Add onion paste, ginger-garlic and powdered spices.
Fry for a minute.
Add cashewnut powder and yogurt paste.
Cook mixture for 3 minutes.
Return the fried chickens to the pan.
Add half the almonds and raisins, coconut milk, 1 cup water and salt.
Cover and cook on low heat till the chicken is tender and gravy thick.
Garnish with remaining nuts and serve hot with Indian/Arabic bread.