LCBO Food & Drink Holiday 2021

CHICKEN DUM BIRYANI Marinated chicken, a fragrant onion masala and parcooked rice are layered and slow- cooked for this profoundly delicious dish. It takes some time and effort, but for a special occasion, it’s more than worth it. The recipe requires a number of ingredients not found at large supermarkets—just visit a South Asian grocer or singals.ca for a one-stop shop. CHICKEN 2 tbsp (30 mL) ginger-garlic paste 6 tbsp (90 mL) full-fat yogurt 1 tbsp (15 mL) lime juice 1 cup (250 mL) chopped cilantro (both leaves and stems) 1 cup (250 mL) chopped mint 1 tbsp (15 mL) Deggi Mirch chili powder 1 tbsp (15 mL) garam masala 1 tbsp (15 mL) paprika Salt to taste 2 tbsp (30 mL) canola oil 2 1/4 lbs (1.02 kg) bone-in skinless drumsticks MASALA 3/4 cup (175 mL) canola oil 2 tbsp (30 mL) ghee 1 tbsp (15 mL) cumin seeds 1 tbsp (15 mL) coriander seeds, crushed 2 1/2 tsp (12 mL) black peppercorns, crushed 4 black or green cardamom pods 1 bay leaf 1/2 cinnamon stick

1/4 cup (60 mL) roasted cashews 2 tbsp (30 mL) raisins RAITA 1 cup (250 mL) full-fat yogurt 1/4 cup (60 mL) finely diced red onion 1/4 cup (60 mL) finely diced radishes 1/4 cup (60 mL) finely diced cucumber 1 tbsp (15 mL) chopped cilantro 1 tbsp (15 mL) chopped mint

WHAT TO SERVE Gewürztraminer’s fragrant fruit and spice tones will mingle with the masala’s exotic flavours. A hint of sweetness moderates any heat and helps cool your palate.

Pierre Sparr Gewürztraminer VINTAGES ESSENTIALS 373373, $17.95

1 green chili, chopped Pinch ground cumin

Inside scoop from page 25

Pinch sugar Salt to taste

BLACK COCOA SHORTBREADS These rich, delicate shortbreads get their intense flavour and dark hue from black cocoa powder, which you can find at Bulk Barn. They can also be made with whatever cocoa powder you have on hand, with delicious results. Try to resist the urge to eat them for at least three days, as they noticeably improve with age. 1 1/2 cups (375 mL) all-purpose flour 1/3 cup (80 mL) black cocoa powder 1/4 cup (60 mL) cornstarch 1 cup (250 mL) unsalted butter, softened 1 In a small bowl, sift together flour, cocoa and cornstarch. Set aside. 2 In a stand mixer fitted with a paddle attachment, beat butter, sugar and vanilla on medium speed until smooth, about 2 minutes. Stop machine and add half of flour mixture. Mix on low until combined. Stop machine and add remaining flour mixture. Mix on low until combined. Divide dough in half and roll each portion into a 7-inch (18 cm) log. Wrap each log in plastic wrap and twist ends to smooth out dough. Refrigerate until firm, at least 4 hours, preferably overnight. 3 Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper. 4 Working with 1 log at a time, cut into 1/3-inch (8 mm) thick rounds. (Bake smaller end pieces for a cook’s treat.) Place 1 inch (2.5 cm) apart on a prepared sheet. Sprinkle lightly with salt. Bake, rotating sheet at halfway mark, until cookies are set, about 15 minutes. (When first tray is 5 minutes away from being done, prepare second tray for baking.) Remove from oven, cool 5 minutes, then carefully transfer to a rack to cool completely. 5 Store in an airtight container at room tem- perature for up to 1 month. Makes 36 cookies 1/2 cup (125 mL) icing sugar, sifted 1 tsp (5 mL) pure vanilla extract Flaky sea salt, preferably Maldon

Papadums for serving

1 For the chicken, whisk together all the ingredients except chicken in a large mix- ing bowl. Add chicken and turn to coat in marinade. Transfer to an airtight container. Refrigerate overnight. 2 For the masala, in a large heavy-bottomed pot, heat oil and ghee over medium heat. Add cumin seeds, coriander, peppercorns, cardamom, bay leaf and cinnamon. Toast until fragrant, 1 to 2 minutes. Add ginger-garlic paste, chilies, salt and onions. Stir to combine and re- duce heat to low. Cook until onions are brown, stirring often, 35 to 40 minutes. Add tomato, lime juice and sugar. Cook for another 3 to 4minutes. Add cumin, garam masala, chili pow- der and paprika. Cook for 5 minutes more. Add chicken and its marinade. Stir to coat in masala. Cook for 5 to 7 minutes. Remove from heat. 3 For the rice, bring a large pot of water to a boil. Add oil, salt, star anise, bay leaf and cinnamon. Add rice and cook, stirring occa- sionally, until half-done, 4 to 5 minutes. Drain. 4 For the jhol, place cream and ghee in a medium microwaveable bowl. Microwave for 1 minute. Stir in saffron, rosewater, cashews and raisins. Set aside. 5 Stir chicken, then pour parcooked rice overtop in a thick layer. Do not mix! Pour jhol evenly over rice and cover. Cook over low heat until chicken is done and rice is cooked, 30 to 35 minutes. (Don’t lift lid until ready to check for doneness!) 6 While biryani is cooking, make raita. Place yogurt, red onion, radishes, cucumber, cilantro, mint, chili, cumin, sugar and salt in a bowl. Stir to combine. Cover and refrigerate. 7 When biryani is ready, bring pot to the table to serve with raita and papadums.

2/3 cup (150 mL) ginger-garlic paste 1 tbsp (15 mL) green chilies, sliced 1 tsp (5 mL) salt 2 1/4 lbs (1.02 kg) onions, sliced

1 large tomato, chopped 2 tbsp (30 mL) lime juice 1 tsp (5 mL) sugar

2 tbsp (30 mL) ground cumin 4 tsp (20 mL) garam masala 1 tbsp (15 mL) Deggi Mirch chili powder 1 tbsp (15 mL) paprika RICE 4 tsp (20 mL) canola oil Salt to taste 4 pieces star anise 1 bay leaf 1/2 cinnamon stick 2 1/4 lbs (1.02 kg) basmati rice, about 5 1/3 cups (1.33 L) JHOL 1/2 cup (125 mL) heavy cream 6 tbsp (90 mL) ghee

2 pinches saffron threads 1/4 tsp (1 mL) rosewater

Serves 8 to 10

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FOOD & DRINK HOLIDAY 2021