Food Mood: Cooking in times of Corona by Heema Roy Choudhury

It is well known that good food can play wonders with our mood. So, what better way to cheer us up in these gloomy days than to cook up a good meal. But resources and lack of time (managing both household chores and office work) can be a problem.

My very talented friend Heema Roy Choudhury shares her lockdown recipes that are delicious and easy to make. Locked at home in Bloomington Illinois, cooking and painting keeps Heema’s spirits high. You can check out her paintings at Hearts Work on Facebook.

As lockdown doesn’t allow us to eat out, I found easy ways to prepare few dishes at home. One of my favorite dishes is Chicken Biriyani that I cook in Instapot. It doesn’t take much time and tastes delicious.

First marinate chicken with yogurt, ginger garlic paste, salt to taste, biriyani masala (any brand). Set the instapot on saute and fry chopped onions in 2/3 tbsp oil and then add the marinated chicken and saute for 10 mins. Then set the instapot to manual at high for 10 mins. Use natural vent to release pressure.

Now for the rice, use 3 cups of basmati rice for 2/3 lbs of chicken. Wash and drain water from rice. Add salt and ghee. Take the lid off and put the layer of rice slowly over the cooked chicken. Sprinkle a handful of fried onions, chopped mint and coriander leaves and saffron.

Add 3 cups of water for 3 cups rice, 1:1 ratio. If there is gravy already from the chicken then I add less water— normally I measure it by dipping my fingertip, the water level should be 1 finger mark above the rice. Put lid of instapot and close it and set it to manual, high, for 8 mins. Let it cool on its own, do not vent the pressure. Open the instapot after about 10 minutes and biriyani is ready to serve.

I also make Bengali’s favorite Mishti Doi (sweet yogurt) with just 3 ingredients at home. Another easy recipe that can sweeten lockdown.

Take one cup of condensed milk, one cup of full fat milk and one cup of plain yogurt. Blend all of them using a hand mix or blender. In an oven proof vessel pour the mix and bake at 250F for an hour. Take it out and cool at room temperature and refrigerate it. Serve it chilled.

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