Wednesday, March 10, 2010
Ohh... where do I start... This topic/name brings a lot of memories with it. When I got engaged with AG, he always used to talk about this restaurant in India, which serves Shahi Raan.. you have to place the order two days in advance..
I went to India for the first time after our wedding, last year in July. All of AG's friend invited us over to the same restaurant and we had this special dish - it was one of kind... I had never had something like this ever before... The meat was so soft that it would melt as soon as it makes it to one's mouth... the texture, the taste and the aromatic smell... you actually have to be there in order to feel it... Here are the two snap shots:
1. One small goat raan
2. One medium raw papaya, cut in strips
3. Two tblsp red chilies powder
4. One and half tblsp dhaniya powder
5. Two tblsp ginger-garlic powder
6. Salt to taste
7. One tblsp lemon juice
8. One tblsp oil
1. Mix and rub all the spices from #3 - #8 above on raan.
2. Cover the full raan with the raw papaya.
3. Leave the raan to marinade for atleast two days.
4. Heat the oven at 450 degrees (Fahrenheit)
5. Remove papaya strips from the raan.
6. Place the raan in a baking tray.
7. Let it cook for 90 minutes - keep checking it in between.
8. Serve hot with white rice, naan or roti.
I served this along with peas pulao, salad and raita (recipe coming soon)... I also decorated it with tomato flowers... (a video coming soon)
It wasn't exactly same as the one we had in India, but close enough.. I am sure I, along with my mom's help, can do much better next time...