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Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make Arvi (Taro root) or Arbi Gosht Recipe. Let’s start with our recipe list.

The ingredients that we used in this recipe are

Ingredients of arvi or arbi (Taro Root) Recipe

1. 1 kg Arvi/Arbi (Taro root), 

2. ½ (Half) kg Boneless Chicken,

3. 1 Big Medium Size Piyaz (Onion),

4. 1 Tablespoon (TSB) Adrak and Lehsan (Garlic and Ginger) Paste,

5. 1 Pao (250 grams) Dahi (Fresh Yogurt),

6. 5 Medium Size Tamatar (Tomato),

7. 2 Big Size Stuffed Green Chillies,

8. Less than half Pao Hara Dhania (Fresh Coriander),

9. 2 small lemons (nimbu ras),

10. 6 big tablespoons (TBSP) of Cooking oil or a Half Cup of Cooking Oil,

11. One and a half glasses of water,

12. 1 Pressure Cooker,

13. 1 Spatula & 1 Tablespoon and 1 teaspoon,

14. 1 Plate to serve our dish,

15. Big Bowl to server,

Dried Masala (Spices) that we used in this recipe are

1. 2 Curry Patta (Curry Leaf),

2. ¼ (Quarter) Teaspoon (TSP) Jalwatri (Mace) powder or 2 Small Sabut Jalwatri (Mace),

3. ¼ (Quarter) Teaspoon (TSP) Kuti Lal Mirch (Dara Lal Mirch) Red Chillie Flakes,

4. 1 Tablespoon (TBSP) Pure Safaid Sabut Zeera (Jeera, White Cumin Seeds),

The Masala (Spices) that we used in this recipe are

Masala (Spices) of arvi or arbi (Taro Root) Recipe

1. ½ (Half) Teaspoon (TSP) Haldi (Turmeric) Powder,

2. 1 Tablespoon (TBSP) Kashmiri Red Chili Powder,

3. 1 Tablespoon (TBSP) dhania (Coriander) powder,

4. ½ (Half) Teaspoon (TSP) Safaid Namak (White Salt),

5. ¼ (Quarter)  Teaspoon (TSP) kali Mirch (Black Pepper) Powder,

6. 1 Teaspoon (TSP) Garam Masala Powder (Warming Spice),

Time to start our recipe

Intro ingredients of arvi or arbi (Taro Root) Recipe

The above-mentioned ingredients and spices are used in this recipe. Now, we will start our recipe by first, we will take one kg arvi or arbi (taro root) and dip it in the water for two hours before cooking, and wash it well so that arvi lace (stickiness) separates completely, also we will add one tablespoon (tbsp) safaid namak (white salt),in it. After that, we will take half kg boneless chicken, next, we will take one medium-sized piyaz (onion) and chopped it down to small pieces. After that, we will take one tablespoon of lahsan and adrak (garlic and ginger) paste. Then, we will take less than one pao dahi (fresh yogurt). After that, we will take five medium size tamatar (tomatoes) and one hari mirch (stuffed green chilli) and mesh it down. After that, we will take one hari mirch (stuffed green chili and a small amount of hara dhania (fresh coriander) for the end. After that, we will take two small lemons (nimbu ras), then, we will take half a cup of cooking oil, these are the ingredients that we will use to make this recipe. Before starting the recipe, I’ll set every ingredient in one table and set one spatula and one tablespoon, and one teaspoon on one plate, also I wash down the pressure cooker properly before using it, then I set out dry sabout masalas (spices) in one plate, now everything is set to start the recipe. One thing left is the details about the sabout masalas (spices) that we will use, here are the details such as; two curry patta (curry leaf), and a quarter teaspoon (tsp) jalwatri (mace) powder or two Small sabut jalwatri (mace), and quarter teaspoon (tsp) kuti lal mirch (dara lal mirch) red chili flakes, and one tablespoon (tbsp) pure safaid sabut zeera (jeera, white cumin seeds), that’s all the sabout (dry) masalas (spices) that we will use in this recipe. Now let’s start our recipe by turning on the flames and setting it on high flames, we will make everything on high flames at the start then during intervals, we will lower the flames as our recipe progresses.

Stage 1 of arvi or arbi (Taro Root) Recipe

After setting the flames on high, we will add our sabout (dry) masalas (spices) in the hot cooking oil, then we will mix it up for thirty seconds, after that, we will add one big medium-sized piyaz (onion), and mix it up for 2 minutes, after that we will add one tablespoon (tbsp adrak and lehsan (garlic and ginger) paste, and mix it up for 3 minutes until our piyaz (onion) turn to a light golden brown. After that, we will add half a kg of boneless chicken and mix it up until the chicken color changes color. Next, we will add some water from time to time, so that our masalas (spices) don’t get dried out. Next, we will add five medium tamatar (tomatoes) and one hari mirch (stuffed green chili) paste it and mix it up well for two to three minutes until our tamatar (tomatoes) starts to lose its water. After that, we will lower the flames, and then start adding up the regular masalas (spices) in it. Firstly, we will add half a teaspoon (tsp) haldi (turmeric) powder, then we will add one tablespoon (tbsp) Kashmiri red chilli powder, then we will add, one tablespoon (tbsp) of dhania (coriander) powder, then, we will add a half teaspoon (tsp) of safaid namak (white salt), after that, we will add quarter teaspoon (tsp) kali mirch (black pepper) powder, then, we will turn the flames high again and start mixing our masalas (spices). Next, we will add less than one pao dahi (fresh yogurt), and mix it up for 2 minutes. After that, we will add one kg arvi or arbi (taro root) and mix it up for five to six minutes. After that, we will add two small lemons (nimbu ras), and mix it well for 30 seconds, after that, we will turn off the flames and add one and a half glasses of water to the pressure cooker. Then, we will tightly close the pressure cooker with care and put the citi (bell) on it. After that, we will turn the flames on again set the flames high again, and wait for citi ( bell) to ring. After a few seconds, the citi ( bell) starts to dance or ring, then we will set the flames to medium-low flames and leave the pressure cooker for fifteen minutes. Fifteen minutes have passed, now, we will put the citi (bell) away. All the pressure was released, it’s safe to open the pressure cooker now. Our arvi or arbi gosht (chicken) is well cooked and boiled down properly. Next, we will add our remaining ingredients, set the flames to lower medium, and add one big-size stuffed green chilies and less than half pao hara dhania (fresh coriander) in the pressure cooker. Then, we will add one teaspoon (tsp) of garam masala powder (warming spice), and mix it well for one minute, after one minute our arvi or arbi gosht (chicken) recipe is finally ready. We will turn off the flames and our dish is ready to be served, but first, we will separate out the dry (masalas), and then we will serve this dish.

Stage 2 of arvi or arbi (Taro Root) Recipe

Everything is perfect as all the masalas (spices) are well-balanced. That’s all the recipe details that need to make this recipe. I hope you will like this recipe and enjoy making this recipe.

Here are some pro tips for your recipe to become tasteful and delicious for people

1. Before using arvi or arbi (taro root), always remember to dip in the water with one teaspoon of salt to get rid of its stickiness (lace) before cooking, otherwise, you will not get the good taste,

2. Remember to use water from time to time to avoid dryness in your masala (spices),

3. Don’t dry out, your masalas (spices), because if you do, your salan (curry) will not give any fragrance or taste,

4. Try to bhunai (mix) up your ingredients more and more if you like your salan (curry) to be more tasteful,

5. Always be cautious, while using a pressure cooker,

6. Don’t use a pressure cooker on high flames, don’t take up citi (bells) before it releases its pressure,

7. Cut the flames down, then set out the pressure cooker down,

8. Wait for its gas to release before opening of pressure cooker,

9. Give more, time to your recipe if you like your recipe to be more tasteful and delicious,

10. Always use organic masalas (spices) in your recipe for your health,

11. Always use more fresh organic ingredients,

Benefits of arvi/arbi (Taro Root)

• We often prepare taro for dinner at our homes. It is a vegetable that is very standard in our homes. What are the benefits of using it? What benefits does it provide for your health? Guys, you can receive them with a list of situations in which it should not be used. Taro we often have this for lunch and dinner. Then what are its benefits? There are times when we eat something and are unaware of its health benefits.

• Now let’s talk about some of its advantages. Let’s start by discussing the nutrients it contains. Nutritious taro is abundant. White vinegar, vitamin C, vitamin E, and fiber are all good sources. Apart from these, it provides you with magnesium, potassium, and other nutrients. There is a myth that because it contains carbohydrates, it is bad for diabetics. However, since taro contains only two types of carbohydrates fiber and starch this is just a myth.

• Both resistant starch and fiber are not metabolized in the same way in your body, so they do not raise your blood sugar levels. Hence, taro is safe for diabetics. It also helps in clear digestion due to the fiber it contains, which takes longer to digest. As a result, you do not experience a rapid rise in blood sugar. So, even if you have diabetes, you can eat it without any worries. Additionally, one study found that eating tartar emetics can lower your blood sugar levels by 10 milligrams per deciliter. It is especially useful for people with type 2 diabetes.

• Taro is a wonderful vegetable to add to your diet. Even if you have diabetes, you can include it in your diet. Also, it helps in high blood pressure and heart conditions. Its high fiber content lowers harmful cholesterol and also reduces inflammation, which helps control blood pressure. Furthermore, considering its anti-cancer properties, we can see that it contains antioxidants that protect against prostate and breast cancer.

• Thus, it is quite beneficial in this respect as well. Now that it works as a fat-burning agent, it is extremely beneficial for weight loss. The fiber content in it keeps your digestion healthy and helps in curbing cravings. As it reduces inflammation, it is recommended for people with gastrointestinal problems such as ulcers. Thus, adding taro to your diet can be very beneficial given all these health benefits.

• However, you should be careful if you have kidney stones or any other kidney-related disorder as it contains a small amount of calcium oxalate, which can make them worse. But if used carefully and in moderation, it can still be helpful. If you have any questions or want to arrange a health consultation, you can make an appointment anytime through our platform.

Ending Note

These are a few helpful tips for your recipe. I hope you will enjoy our recipe and if you do like it comment in the comment section how you like our recipe, take care of yourself and your loved ones, and see you next time in another recipe blog. If you want to watch a short video of this recipe then click here on the click button to watch.

Ending ingredients of arvi or arbi (Taro Root) Recipe