Makes 4 pieces
This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking.

WHY THIS RECIPE WORKS:
We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thought a grill or preheated pizza stone would be the best cooking method, we discovered that they cooked the bread unevenly. A much better option was a covered skillet. The skillet delivers heat to the bottom and the top of the bread, producing loaves that are nicely charred but still moist.

Serves 4
We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted. If garam masala is unavailable, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature. Serve with basmati rice and a few chutneys or relishes.

WHY THIS RECIPE WORKS:
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner. We set out to reinvent this traditional dish as a recipe that could be made year-round in the oven.

Traditional tandoors produce moist, smoky meat because the fierce heat allows protein molecules on the meat’s surface to cross-link and contract, trapping moisture inside. Juices fall on the coals along with rendered fat, creating smoke that flavors the food. Trying to mimic the tandoor by cooking chicken in a very hot oven gave us disappointing results. Instead we turned to a technique we use to preserve the juiciness of thick-cut steaks. We baked the chicken in a low-temperature oven until almost done, then gave it a quick broil to char the exterior. To get flavor into the meat, we turned to a salt-spice rub made with garam masala, cumin, and chili powder bloomed in oil with ginger and garlic. We massaged the rub into chicken pieces to lock in juices and infuse flavor, then left them to sit. Following a dunk in yogurt flavored with the same spice mix, the chicken was ready for the oven. The results? Juicy, lightly charred, well-seasoned meat with just the right degree of tenderness.

PermaLink at: http://eat.snooth.com/recipe-pairing-guide/r/vegetarian-biryani/#ixzz2gy29muGX

Double the dry spices and chilli. Use two bunches spinach. You’ll need yogurt to mollify the goat

This can be made and frozen.

From the Perfect Pantry: Permalink at: http://www.theperfectpantry.com/2011/07/recipe-for-slow-cooker-punjabi-eggplant-with-potatoes.html

Serves 4 as a side dish
If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf. Soaking the rice overnight in water results in more tender, separate grains. If you’d like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups. For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid.

WHY THIS RECIPE WORKS:
To make rice pilaf, rice is toasted or browned in fat to build flavor before being cooked through in liquid. The result should be rice that is fragrant, fluffy, and tender. Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. We wondered if there was more to making perfect rice pilaf than this. The variables included the kind of rice to use, the ratio of rice to cooking water, and whether or not to soak the rice before cooking. Testing revealed that using basmati rice was preferable, as was using a lower amount of water than is traditional for cooking rice. The step of rinsing the rice was also important for grains that were more tender, with a slightly shinier, smoother appearance. We also sautéed the rice in plenty of butter before adding the water. After the rice was cooked, we covered it with a kitchen towel and a lid and let it steam off the heat.