Indian Feast: Chicken Pulao, Aloo Chaat, Brussels Sprouts Pakoras & Tahini Pie

Step 1: Prepare Brussels Sprouts for Pakoras

Trim the ends of the Brussels sprouts and thinly slice them. Place them in a large bowl.

Step 2: Prepare Pakora Batter

Thinly slice the onions and add them to the Brussels sprouts. Add salt, chaat masala, carom seeds, chili powder, gram flour, rice flour, and turmeric powder. Add a splash of water and mix thoroughly with your hands until a thick batter forms, coating all the vegetables. Cover the bowl and set aside.

Step 3: Boil Chickpeas for Chaat

Place the overnight-soaked chickpeas in a pressure cooker. Add water and a pinch of salt. Bring to a boil and cook until tender. Mash some of the chickpeas slightly for a creamier texture, leaving others whole. Set aside.

Step 4: Par-boil Baby Potatoes for Chaat

Place baby potatoes in a saucepan and cover with cold water. Bring to a boil and cook for about 5 minutes until tender. Drain the water and let the potatoes cool.

Step 5: Prepare Chaat Toppings

Chop red onions finely and place in a bowl. Deseed a pomegranate and place the seeds in another bowl. Pour sev into a third bowl. These will be used as toppings for the chaat.

Step 6: Make Mint-Coriander Chutney

In a blender, combine mint leaves, green chilies, lemon juice, coriander leaves, salt, and sugar. Blend until a smooth green chutney is formed. Pour into a small bowl.

Step 7: Prepare Yogurt for Chaat

In a bowl, combine natural yogurt with salt, chili powder, cumin powder, and a splash of water. Whisk until smooth. Set aside.

Step 8: Start Caramelizing Onions for Chicken Pulao

Thinly slice 3-4 medium onions. Heat 4-5 tablespoons of oil in a large pan. Add the sliced onions and sauté on low-medium heat for 6-8 minutes until they are nicely caramelized and golden brown.

Step 9: Dry Roast & Crush Coriander Seeds

While the onions are sautéing, dry roast 2 tablespoons of coriander seeds in a separate pan until fragrant. Transfer the roasted seeds to a mortar and pestle and crush them coarsely.

Step 10: Prepare Chicken Thighs

While the onions are cooking, remove the skin from 12 chicken thighs. Set aside.

Step 11: Smash & Season Baby Potatoes for Roasting

Place the cooled par-boiled baby potatoes on a baking tray. Use a potato masher to gently smash each potato flat. Sprinkle with salt, chili powder, and drizzle generously with olive oil. Place the tray in a preheated oven at 200°C (≈390°F) (approximately 390°F) for 35-45 minutes to crisp up.

Step 12: Add Ginger-Garlic to Onions

Once the onions are caramelized, add 2 tablespoons of ginger-garlic paste (from 3-4 cloves garlic and a small piece of ginger) to the pan. Sauté for 1 minute until fragrant.

Step 13: Sear Chicken Thighs

Add the chicken thighs to the pan with the onions and ginger-garlic. Increase the heat to high and sear the chicken for 5 minutes to get some color on all sides.

Step 14: Add Spices & Tomato Puree to Chicken

Add 2 tablespoons of tomato puree concentrate, the crushed coriander seeds, salt to taste, 1-2 teaspoons of chili powder, and 1 teaspoon of garam masala to the chicken. Mix well to coat the chicken with the spices.

Step 15: Cook Chicken Halfway

Cover the pan with a lid and reduce the heat to low. Cook the chicken for 20 minutes. The chicken will release its own moisture, so no additional liquid is needed at this stage.

Step 16: Prepare Boondi Raita

In a bowl, mix natural yogurt with boondi and salt to taste. Garnish with fresh dill.

Step 17: Add Rice to Chicken Pulao

After 20 minutes, remove the lid from the chicken. Add 400g of washed basmati rice to the pan. Pour in 600ml of boiling water. Stir gently to combine.

Step 18: Cook Chicken Pulao

Reduce the heat to very low, cover the pan tightly with the lid, and cook for 20 minutes. Do not open the lid during this time to allow the rice to steam properly. Once cooked, fluff the rice with a fork and garnish with fresh coriander.

Step 19: Fry Brussels Sprouts Pakoras

Heat oil in a karahi (wok) until hot. Drop small portions of the pakora batter into the hot oil. Fry in batches until golden brown and crispy on all sides. Remove with a slotted spoon and drain excess oil.

Step 20: Assemble & Serve Aloo Chaat

On individual plates, place a serving of crispy smashed potatoes. Top with a spoonful of mashed chickpeas. Drizzle generously with the prepared yogurt, tamarind chutney, and mint-coriander chutney. Garnish with chopped red onions, pomegranate seeds, and sev. Serve immediately.

Step 21: Serve Chicken Pulao & Honey Sesame Tahini Pie

Serve the freshly cooked Chicken Pulao directly from the pan. For dessert, slice and serve the Honey Sesame Tahini Pie.

• Prepare dessert the night before to save time on the day of the feast.

• Soak dried chickpeas overnight for best texture in chaat.

• Mash some chickpeas for a creamier chaat texture.

• Dry roast whole spices to enhance their flavor before crushing.

• Sear chicken on high heat to get a good color before adding other ingredients.

• Cook chicken halfway before adding rice to ensure both are perfectly cooked at the same time.

• Adjust water for pulao based on chicken moisture; do not overwater.

• Do not open the lid while pulao is cooking on low heat to ensure proper steaming.