Recipes by Chef Sanjeev Kapoor

1. MURGH PISTA

Ingredients:

750 grams chicken (murgh), cut into 2-inch pieces on the bone
1 cup American Pistachios
1 medium onion, chopped
2-inch ginger, roughly chopped
2-3 green chillies
5-6 garlic cloves
½ small bunch of fresh coriander leaves
½ cup whisked yogurt
½ tsp turmeric powder
Salt to taste
2 tbsps ghee
1-2 cloves
3-4 black peppercorns
3-4 green cardamoms
1 bay leaf
2-inch cinnamon stick
Fresh cream for garnish
Blanched, peeled, and slivered American Pistachios
Fresh coriander sprig for garnish
Steamed rice to serve

Instructions:

Preparation Time: 15-20 minutes
Cooking Time: 35-40 minutes

1.Blanch American Pistachios in boiling water for 3-5 minutes, then peel and set aside.
2.Blend onion, ginger, green chillies, garlic, coriander leaves, and peeled pistachios to make a fine paste.
3.Marinate chicken with whisked yogurt, turmeric powder, and salt.
4.Heat ghee in a kadai, add whole spices, then sauté chicken.
5.Add the blended paste, cook for 15-20 minutes.
6.Garnish with fresh cream, slivered pistachios, and coriander. Serve with steamed rice.

2. BEETROOT AND ROASTED PISTA RAITA

Ingredients:

¾ cup American Pistachios
1½ cups yogurt
¼ cup blanched beetroot puree
½ tsp red chilli powder
Salt to taste
¼ tsp roasted cumin powder
12-15 fresh mint leaves, roughly chopped
Fresh mint sprigs and leaves for garnish

Instructions:

Preparation Time: 15-20 minutes
Cooking Time: 0-5 minutes

1.Dry roast American Pistachios, then grind to a coarse powder.
2.Whisk yogurt, add beetroot puree, spices, and powdered pistachios.
3.Garnish with mint leaves.

3. GREEN PEA & PISTA KHEER

Ingredients:

1 cup blanched green peas
1 cup American Pistachios
¼ cup chopped American Pistachios
1½ tbsps ghee
4½ cups milk
½ cup sugar
½ tsp green cardamom powder
Blanched, peeled, and slivered American Pistachios for garnish
Dried rose petals for garnish

Instructions:

Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes

1.Blanch American Pistachios, then peel and set aside.
2.Sauté green peas and pistachios in ghee, then blend to a coarse paste.
3.Boil milk, add paste, sugar, and cardamom powder, then cook until thick.
4.Garnish with chopped pistachios, slivered pistachios, and dried rose
petals.