Pacchin Nadir / Lotus Root and Game Bird

Lotus Root and Game Bird / Representative Image

Ingredients:

1 flying bird (Neelu’g, U’nz, etc.) or one Cornish hen (available at supermarkets, similar in size to pacchin)
2 sticks nadur (lotus root)
1½ tsp. mertschwangan (red chili powder)
½ tsp. badiyan (fennel powder)
1 tsp. shonth (dry ginger powder)
½ tsp. dalchin (cinnamon powder) or 2 small sticks of cinnamon
½ tsp. kreuhuan zeur / shahi zeera (black cumin seeds)
1 tsp. safed zeur / zeera (white cumin seeds)
2 roung (cloves)
3 aal / elaichi (cardamom pods)
2–3 tbsp. vegetable cooking oil
Salt to taste
½ cup water

Method:

Clean the pacchin (or Cornish hen), remove the skin and any excess fat, wash thoroughly, and drain in a colander.
Cut the nadur (lotus root) vertically into medium-thick slices.
Heat oil in a frying pan.
Fry the nadur until lightly browned; remove and keep aside.
In the same oil, sauté yeng (heeng / asafoetida), ½ tsp. crushed cumin seeds, dalchin (cinnamon), 2 elaichi (cardamom), and roung (cloves).
Add the pacchin to the oil and sauté for 10–15 minutes, or until browned.
Add red chili powder and mix well.
Add the fried nadur and stir to combine.
Add all remaining spices except elaichi and mix thoroughly.
Add ½ cup of water.
Cook for about 5 minutes, or until the water is absorbed and the chicken and nadur are coated with an oily masala (spice mixture).
Crush the remaining elaichi (cardamom) and zeera (cumin seeds).
Sprinkle the crushed elaichi, black zeera, and white zeera over the chicken.
Cover to retain aroma and flavor.
Turn off the heat and serve hot with white rice or pulav.

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