Poora Haah

Poora Haah Recipe: A Delicious Indian Dish with Duck, Egg, and Spices

Region / culture: India | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Poora Haah is a traditional dish from the Indian state of Assam, known for its rich and flavorful taste. This dish features a whole duck stuffed with a delicious mixture of bread crumbs, potatoes, onions, and spices, then roasted to perfection.

History

Poora Haah has been a popular dish in Assam for generations, often prepared for special occasions and celebrations. The combination of tender duck meat and flavorful stuffing makes it a favorite among locals and visitors alike.

Ingredients

1 medium duck
1 egg
4 slices bread
1 large onion, chopped
1 large potato, cubed
3 tsp lime juice
0.5 tsp black pepper powder
2 large green chillies, chopped
1 bunch coriander leaves, ground
2 stalks green spring onions, chopped
1 tsp vinegar
0.25 tsp chilli powder
1 cup cooking oil
salt to taste

How to prepare

Remove the giblets, clean them, wash them, and finely chop them.
Clean and wash the duck, keeping it whole without cutting.
Mix the salt with the lime juice and rub it all over and inside the duck.
Set it aside for 15 minutes.
Break the bread slices into crumbs and mix them with the potato cubes.
Combine all the ingredients and half of the cooking oil.
Beat the egg well and fold it into the mixture.
Add the cleaned giblets to the mixture and stir well.
Rub the remaining oil all over the duck, stuff it with the mixture, and truss it well.
Roast the duck over an open charcoal fire or in a hot oven for half an hour or until it is done.
While the duck is cooking, baste it with a little cooking oil at intervals.
Serve hot with boiled rice and roasted potatoes.

Variations

You can add more spices like turmeric, cumin, and coriander for a different flavor profile.
Substitute the duck with chicken or turkey for a lighter version of the dish.

Cooking Tips & Tricks

Make sure to clean the duck thoroughly before cooking to remove any impurities.

- Trussing the duck well will help it cook evenly and retain its shape.

- Basting the duck with oil while cooking will help keep it moist and flavorful.

- Serve the Poora Haah hot with rice and roasted potatoes for a complete meal.

Serving Suggestions

Serve Poora Haah hot with boiled rice and roasted potatoes for a complete and satisfying meal.

Cooking Techniques

Roast the duck over an open charcoal fire or in a hot oven for best results.

Ingredient Substitutions

You can substitute the duck with chicken or turkey if desired.

Make Ahead Tips

You can prepare the stuffing mixture ahead of time and refrigerate it until ready to use.

Presentation Ideas

Serve the Poora Haah on a platter garnished with fresh herbs and lime wedges for a beautiful presentation.

Pairing Recommendations

Pair Poora Haah with a side of tangy tamarind chutney or spicy green chutney for added flavor.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Poora Haah contains approximately 500 calories.

Carbohydrates

Each serving of Poora Haah contains approximately 25 grams of carbohydrates.

Fats

Each serving of Poora Haah contains approximately 30 grams of fats.

Proteins

Each serving of Poora Haah contains approximately 40 grams of proteins.

Vitamins and minerals

Poora Haah is rich in vitamins and minerals, including vitamin C, iron, and potassium.

Alergens

This recipe contains wheat (bread crumbs) and eggs.

Summary

Poora Haah is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Poora Haah is a delicious and flavorful dish that is sure to impress your family and friends. With a tender and juicy duck stuffed with a tasty mixture of bread crumbs, potatoes, and spices, this dish is a true culinary delight. Enjoy it hot with rice and roasted potatoes for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter evening, and I had just finished baking a batch of my famous chocolate chip cookies. As I sat down to enjoy a warm cup of tea, my neighbor Mrs. Patel knocked on my door with a plate of steaming hot Poora Haah.

I had never heard of this dish before, but as soon as I took my first bite, I knew I had to learn how to make it. The flavors were out of this world - a perfect blend of spices, vegetables, and tender pieces of chicken. Mrs. Patel saw the look of delight on my face and offered to teach me her family recipe.

As we sat in my cozy kitchen, Mrs. Patel explained that Poora Haah is a traditional dish from Gujarat, India. It is a hearty stew made with chicken, potatoes, tomatoes, and a mix of aromatic spices. The name Poora Haah translates to "full of flavor," and I could see why.

Mrs. Patel shared with me the secrets of making the perfect Poora Haah. She showed me how to marinate the chicken in a blend of yogurt, ginger, garlic, and spices to ensure it was tender and flavorful. She also taught me how to roast the potatoes before adding them to the stew, which added a delicious depth of flavor.

As we cooked together, Mrs. Patel shared stories of her childhood in India and the memories she had of cooking with her grandmother. She explained how recipes like Poora Haah were passed down from generation to generation, each family adding their own unique twist.

After several hours of cooking and simmering, our Poora Haah was ready. The aroma that filled my kitchen was intoxicating, and I couldn't wait to dig in. Mrs. Patel served me a bowl of the stew with a side of fluffy basmati rice and warm naan bread.

With the first spoonful, I was transported to another world. The flavors were rich and comforting, with a perfect balance of spices and textures. The tender chicken melted in my mouth, and the potatoes added a satisfying heartiness to the dish.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. I thanked Mrs. Patel for sharing her family recipe with me and promised to pass it on to my own grandchildren one day.

Since that fateful evening, I have made Poora Haah countless times, each batch better than the last. I have added my own twists to the recipe, experimenting with different vegetables and spices to make it my own.

Every time I make Poora Haah, I think of Mrs. Patel and the magical evening we spent cooking together. I am grateful for her generosity in sharing her family recipe with me and for introducing me to the flavors of Gujarat.

As I sit down to enjoy a bowl of Poora Haah on a cold winter evening, I am reminded of the power of food to bring people together and create lasting memories. And for that, I am forever grateful.