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Story of Rarha | What is the meaning of Rara in Rara Gosht | Origins of Rara Chicken
The story of Rara or Rarha is that there is no story, because we don’t have any written record that Rara belongs to a specific place or that it originated from a particular person. Many people claim that it is an Awadhi Dish and was made for special occasions, but personally, when I look at it closely, I don’t see the Awadhi spices or taste that characteristic Awadhi flavors or earthiness. In fact, it’s a very robust and rustic meat curry.
The word Rara may have come from the Punjabi word “Rarna”, which means to beat, churn or stir something thoroughly, or to sauté it well. For example, in punjabi you say “Meat nu Rar Do” meaning cook it well by stirring or “Lassi ko Rar Do” meaning to churn or shake vigorsly the buttermilk.
That’s why I think it’s likely a Punjabi dish, not Awadhi. In Punjab, you can definitely find Rara Meat and there’s even a place in Ludhiana (Punjab) called Rara Sahib, so it might belong to that place, but that’s just a speculation. However, when you closely observe the dish, you’ll notice the rustic Punjabi culture, their lively spirit and the depth of their flavors in this dish.
You get hearty pieces of meat in this dish, and the curry isn’t just a gravy, but made with minced meat that forms the curry itself. So overall, it’s a dish whose flavors are bold and loud. It was probably made for special occasions because it contains double the amount of meat. One could make a simple meat curry and serve the meat pieces with extra serving of its curry, but in the case of Rarha Meat even the gravy is as valuable as the meat, since it has minced meat in it. So, I’m sure this dish was made only on special occasions.
Rarha Chicken
(Chicken on the bone cooked with minced chicken flavored with rarha masala)
Ingredients
For Rarha Masala
Bay leaf (तेज पत्ता) – 2 nos
Dry red chilli (सूखी मिर्च) – 3 nos
Cinnamon, 1” piece (दालचीनी) – 2 nos
Coriander whole (धनिया) – 2 tbsp
Fennel seeds (सौंफ) – 2 tsp
Pepper powder (काली मिर्च) – 2 tsp
Cumin (जीरा) – 2 tsp
For Marinating Chicken
Chicken, with bone (चिकन) – 1 kg
Salt (नमक) – 1 tbsp
Rarha Masala (राडा मसाला) – 2 tbsp
Curd (दही) – ¾ cup
Chicken Mince (चिकन कीमा) – 400 gms
Rarha Masala (राडा मसाला) – 2 tsp
For Rarha Chicken Masala
Oil (तेल) – ½ cup
Bay leaf (तेज पत्ता) – 2 nos
Cardamom (ईलाईची) – 5 nos
Clove (लौंग) – 4 nos
Cinnamon, 1” long (दालचीनी) – 1 no
Onion, Chopped (प्याज़) – 1½ cups
Ginger garlic paste (अदरक लहसुन) – 2 tbsp
Turmeric (हल्दी) – 1 tsp
Chilli powder (मिर्च) – 2 tsp
Coriander powder (धनिया) – 2 tbsp
Cumin powder (जीरा) – 1 tsp
Salt (नमक) – to taste
Green chilli slit (हरी मिर्च) – 1 no
Tomatoes chopped (टमाटर) – 1 cup
Water (पानी) – ½ cup
Water (पानी) – 1 cup
Kasoori methi powder (कसूरी मेथी) – ½ tsp
Rarha Masala (राडा मसाला) – ½ tsp
Green chilli, slit (हरी मिर्च) – 1 no
Coriander, chopped (धनिया) – 3 tbsp
Steps
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1
Done
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For Rarha MasalaFor Rarha Masala, dry roast the spices mentioned under Rarha masala except kasoori methi. Because methi can burn we will add it later to make it crunchy. Once the spices get a light roast colour turn off the heat and add kasoori methi leaves. Toss them in it for a min and then either pound or grind them in a mixer grinder. Keep rara masala in an airtight container to use later. Please note that the entire rar masala will not be used for the recipe. |
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2
Done
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For Marinating chickenFor Marinating chicken, place chicken in a bowl, sprinkle salt, rarha masala & curd. Mix it well and leave aside for 20 mins. |
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3
Done
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For Rarha Chicken MasalaFor Rarha Chicken Masala, heat oil in a pan and add the whole spices, when they crackle add the onions and cook till they turn golden brown. At this stage add ginger garlic paste, turmeric, chilli powder, coriander powder, cumin powder, salt and green chillies. Lower the heat and give it a mix. You can always sprinkle some water if you think the spices might overcook. Add tomatoes and increase the heat to cook them till they are mashy & oil surfaces. |
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4
Done
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At this stage add light water and lower heat and cover to cook the chicken. Keep adding little water if required to prevent it from sticking but cover and cook on low heat for another 10 mins. |
