Shahrukh Khan
Age: 124
7865 days old here
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Fish Salad Recipe
INGREDIENTS ½ kg fillet of any white fish Juice of ½ a lemon 200 ml water 4 tomatoes 125 g canned asparagus tips 100 g halved walnuts 1 egg yolk 1 tsp mustard 100 ml mayonnaise 75 ml yogurt Salt, white pepper Pinch of sugar 100 ml sour cream 1 head lettuce 1 egg, hard-boiled few sprigs parsley Salt
INSTRUCTIONS Rinse the fish in cold water, pat dry and sprinkle with lemon juice. Boil water with salt, add fish, reduce heat and poach gently for 10 minutes. Remove from heat and leave the fish in the stock to cool for 30 minutes. Drain and break the fish into bite-size pieces. Skin and quarter three tomatoes and mix with the fish, together with the drained asparagus tips and walnut halves. Dressing: Mix the egg yolk with mustard and mayonnaise. Add the yogurt and season with salt, pepper and sugar. Blend in the sour cream. reserve 2 tbsp of the dressing and carefully fold the remainder into the fish salad. Marinate for 10 minutes. Line a flat dish with the lettuce leaves and pile the fish salad on top. Cover with the remaining dressing. Garnish with tomato and egg wedges, parsley and walnuts. Serve with fresh bread and butter. This is a lunch or dinner dish, alternatively it may be served with melba toast as a starter
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
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Location:
Netherlands, Netherlands
Nargisi Koftay Curry
Ingredients Lean lamb, minced thrice 450 gm/1 lb Cardamom powder 2.5 gm/ ½ tsp Cashew nuts 30 gm/2 tbs Cooking oil 90 ml/6 tbs Coriander powder 10 gm/2 tsp Coriander leaves, chopped 2.5 gm/ ½ tsp garlic paste 20 gm/4 tsp Ginger paste 15 gm/3 tsp Ginger juliennes 2.5 gm/ ½ tsp Hard boiled eggs 4 Mace (javitri) powder a pinch Oil to deep fry Onions, chopped 120 gm/ ½ cup Poppy seeds (khus khus) paste 30 gm/2 tbs Red chilli powder 10 gm/2 tsp Roasted gram daal, powdered 45 gm/3 tbs Salt to taste Yogurt 120 gm/ ½ cup
Mix salt, gram daal powder, poppy seed paste, half the red chilli powder and quarter of ginger paste with the mince. Peel and wash eggs. Divide the minced meat mixture into four. Wrap each portion evenly around an egg, first moistering your hands with a little water, to seal all sides. Refrigerate till firm. Deep fry over moderate heat. Cut each of the 4 pieces into halves. These will look like doe’s eyes–hence the term ‘nargisi’ which means doe-eyed. Heat the oil in a kadhai, brown half the onions and remove. Grind together the remaining onions, cashew nuts, poppy seed paste and the browned onion. Add rest of the ginger and garlic pastes to the left over oil. Cook till moisture evaporates. Add coriander powder, red chilli powder and yogurt and cook till the liquid is reduced to half. Add the ground paste. Stir for 4 to 5 minutes. Add 360 ml/ 1 ½ cups water. Simmer for 4 to 5 minutes and strain into another container. Add cardamom and mace powders. Arrange eggs in a dish and pour gravy over the eggs. Time: Preparation: 30 minutes, Cooking: 45 minutes To Serve: Garnish with ginger juliennes and coriander leaves. Serve hot with pulao or any roti, naan or paratha
QUEEN VICTORIA
Age: 124
7765 days old here
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Spicy Corn Curry Recipe:
--Ingredients-- 2 cups of Corn (cooked) Juice from 1/2 of a Lemon (Nimbu) 2 Cinnamon Sticks (Dal Cheeni) 2 Cloves 2 Small Cardamoms (Choti Ilaichi) Salt (to taste) 4 tbsp. of Milk 2 tbsp. of Cooking Oil
For Paste: 1 Onion 5 Green Chillies (or to taste) 1 tbsp. of Fresh Coconut (grated) 7 cloves of Garlic (Lasan) 1 (1" piece) of Ginger (Adrak) 4 tsp. of Poppy Seeds (Khashkhash) (optional) 1 bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania)
--Directions-- 1) Grind all of the paste ingredients together into a fine thick paste.
2) In a large pan or pot heat the oil and fry the paste for about 2 minutes. To this add the cinnamon sticks, cloves and cardamoms and fry for another 2 minutes. Then add the lemon juice, and mix well. Then add the corn, milk and salt. Mix well and cook for about 10-15 minutes and serve.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Turai Tarkari Recipe:
--Ingredients-- 225 grams (8 oz.) of Courgettes (Turai) (sliced into 5 mm rounds) 400 grams of Tomatoes (canned & chopped) 1 Green Chilli (chopped) 1 sprig of Fresh Coriander/Cilantro Leaves (chopped) 1/2 tsp. of Red Chilli Powder 1 tsp. of Grounded Coriander (Pisa Dhania) 1/4 tsp. of Turmeric Powder (Haldi) 1 tsp. of Cumin Seeds Salt (to taste) 1 1/2 tbsp. of Cooking Oil
--Directions-- 1) Heat the oil in a pot and add the cumin seeds. When they start to crackle, add the courgette slices. Stir and sprinkle with the chilli, coriander and turmeric powder(s). Mix well and add the tomatoes. Sprinkle with salt, the green chilli and fresh coriander.
2) Cover and cook for about 10-12 mins or until done.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
:Vegetable Biryani Recipe:
--Ingredients-- 3 cups of Basmati Rice (better if soaked for atleast half an hour) Vegetables (of your preferance - chopped in 1" pieces) A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) A bunch of Fresh Mint Leaves (Podina) 2 medium to large Onions (thinly sliced) 5 Green Chillies (more or less may be used depending on spice preferance) 2 tsp. of Tomato Ketchup 1 cup of Thick Curd 1 tsp. of Red Chilli Powder (or to taste) 2 tsp. of Garlic Paste (Pisa Lasan) 2 tsp. of Ginger Paste (Pisi Adrak) 4-5 Cloves 1 Cinnamon Stick (Dal Cheeni) 4 Bay Leaves 5 Small Cardamoms (Choti Ilaichi) 1 cup of Coconut Milk 5 strands of Saffron (Zafran) Fried Cashewnuts (optional) Salt (to taste) 4 tbsp. of Ghee or Oil
--Directions-- 1) Take the fresh coriander, fresh mint and green chillies and grind it in a grinder to a paste. Heat the ghee or oil in a pressure cooker. Add all whole spices and mix. Then add the sliced onions. When the onions turn slightly golden brown, add the ginger paste and garlic paste and saute well. Then add the vegetables and stir for about 5 minutes.
2) Then add the paste of fresh coriander, fresh mint and green chilles. Stir for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix. Add the red chilli powder and salt and mix well.
3) Reduce the flame to medium. When the mixture starts boiling add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
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Location:
Lahore, Pakistan
Vegetable Fried Rice Recipe:
--Ingredients-- 4 cups of Cooked Long-Grain Rice 2 large Eggs 1 large Red Bell Pepper (chopped) 1 large Onion (chopped) 1 (8 oz.) package of Fresh Mushrooms (sliced) 1/4 cup of Sherry Wine (not cooking sherry) (optional) 1 tbsp. of Garlic (Lasan) (minced) 3 tbsp. of Soy Sauce 3/4 cup of Green Onions (chopped) 1 cup of Green Peas (frozen) 1 (8 oz.) can of Water Chestnuts (chopped or sliced - and drained) 1 tbsp. of Peanut Oil or Vegetable Oil 1 1/2 tbsp. of Dark Sesame Oil
--Directions-- 1) Spray extra-deep 12-inch, nonstick skillet with vegetable oil spray and put it over medium heat. Beat eggs lightly, pour into skillet and cook without stirring (as you would an omelet) until they are almost dry. While eggs cook, peel and coarsely chop onion and set aside. Begin to seed and chop bell pepper into bite-size pieces. When eggs are ready, remove them to plate and set aside. Heat the peanut oil in same skillet over medium-high heat. Add onion and cook, stirring from time to time, two minutes. Finish chopping pepper and add to skillet. Add mushrooms and garlic and cook two more minutes.
2) Add sherry (if using), soy sauce and rice. Continue to cook, stirring from time to time. Meanwhile, slice green onions, using the white and enough of green tops to make ¾-cup. Add them to skillet and stir well.
3) Drain water chestnuts and add them to skillet. Add the peas and sesame oil. Cut egg into thin strips, add to pan and stir. Stir-fry for 1 minute more to heat water chestnuts and peas and to mix in sesame-oil. Serve at once, passing extra soy sauce at the table, if desired.
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chicken Tikka
Ingredients
2 pounds chicken legs, thighs or breasts 1 teaspoon salt 1 teaspoon red chili powder 1 teaspoon coriander seeds, roasted, ground 2 teaspoons garlic - minced 2 teaspoons ginger, fresh - grated 4 tablespoons plain yogurt (full fat) 2 tablespoons lemon juice or white wine vinegar 1/2 teaspoon black pepper - ground vegetable oil NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish. Method Remove the skin and make 2-3 deep cuts in each chicken piece. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.
Grill method
Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
Oven method
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Chicken Jalfrezi
3 lb. Chicken breast-boneless 8 oz Green Pepper 8 oz Tomato 8 oz Onion (Red-Large) 1 t Cumin Seed 10 Garlic cloves 2 oz Ginger root 2 oz Green Chili pepper 2 t Salt 1 t. Red Chili powder ¸ t Turmeric Powder 8 oz Butter solids ¸ bunch...... Cilantro
Instructions a) Gather all ingredients b) Cut chicken in to 2 x ² inch pieces. c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. d) Melt butter in a wok (or hotel pan - or other thin utensil) e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes. - Cut ginger into julienne. - Wash cilantro and separate leaves from stem. h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated. j) Add diced green peppers, onions & tomatoes and mix. k) Turn off heat and add cilantro. Cover. l) Keep the cover in place for at least 5 minutes.
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Podina Chutney
1bunch Mint 1 oz Green Chili 1 tsp Salt 1 oz Pomegranate Seed-dried 32 oz Yogurt 4 Tbsp Water
Instructions
a) Gather ingredients. b) Remove stems from green chilies. c) Wash mint and remove leaves. d) Blend together mint leaves, green chilies, salt and pomegranate seeds in an electric blender to make a paste. e) Add water to make a smooth paste. f) Remove from blender and mix in yogurt.
******* Makes 36 ounces of chutney ****** ********* Serve in 2 or 4 ounces ********
Instructions Take milk in the boiling pan. Soak rice in water for about 15 minutes. Add rice to the milk. Cook for 15 minutes on low heat, till rice get tender and become one with milk. Take corn flour in another bowl and add 4 Tbsps of milk to it. Prepare a paste and add it to the boiling kheer. Stir well and keep cooking for another minute, till it becomes thicker. Add sugar and cardamums to it and let the mixture boil once. Kheer is ready, dish it out and garnish with crushed almonds.
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Potato Kababs
5 lbs......Potatoes- Red-medium 8 oz ......Green Chilies ¸ bunch....Cilantro 1 T .......Cumin seed 2 oz ......Pomegranate seed -dried 2 .........Eggs 1 t .......Red Chili powder 1 t .......Salt 14 oz......Butter Solids OR 2 cups veg.oil
Instructions a) Gather ingredinets.Cut green chilies & cilantro.Melt butter. b) Put the potatoes with water for boiling (water should barely cover potatoes) c) Check the doneness of potatoes (use a knife) d) When potatoes are done, remove from heat and peel them e) Put in freezer for 5 minutes. f) Remove from freezer. Mesh them coarsely. (you can use hands) g) Add -- salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well. h) Crack and mix two eggs in a steel bowl. i) Put 2 T of melted butter in a fry pan and put on medium heat j) Take even portions of potato mix to make 2 inch rounds using hands (grease palms of both hands so that potato won't stick to hands) k) Flatten these 2 inch balls to make kebabs. - coat kebabs with eggs and put in frying pan. - change side after 5 minutes. l) These kebabs may be served with 'chutni' or 'raita'
Shahrukh Khan
Age: 124
7865 days old here
Total Posts: 43596
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Location:
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Matar Pulao
1 lb. Green Peas 1 lb. Rice - Pakistani Basmati 8 oz Onion (Red) 8 oz Tomato 1 t Cumin Seed 1 t Cloves 3 Cinnamon Sticks ¸ t Red Chili Powder 1 t Salt 8 oz Butter (or vegetable oil) 1 T Chicken base/or 1 knor chicken cube 3 c Water
Instructions a) Gather ingredients b) Coarsely cut onions lengthwise. c) Melt butter solids in a stockpot and put onions in and mix. d) When onions turn dark brown, add 3 cups water. Bring water to boil. Simmer for 5 minutes until water turns brown. e) Strain mixture through cheesecloth and remove all onions. f) Put water back in stockpot and bring to boil. g) Add peas, tomatoes, cumin seed, cloves, red chilies, salt & cinnamon sticks and simmer for 3 minutes. Make chicken stock from base/cube. h) Add Chicken stock and bring mixture to boil i) Add rice. Water level should be 1 inch above rice. Add water if needed. Turn the heat to full. j) When the water is absorbed by rice, cover the pot and turn heat to low. k) Cook until el dente. (rice grains should be long and separable)
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Kabsa Recipe:
--Ingredients-- 3 cups of Basmati Rice (uncooked) (washed) 3 Chicken Bouillon (cubes) 1 Onion (finely chopped) 1/2 head (about 12 cloves) of Garlic (Lasan) (finely chopped) 1/2 cup of Pine Nuts 1/2 cup of Butter 5 1/2 cups of Water
--Directions-- 1) Saute the onion, garlic and pine nuts in the butter. Once this mixture is browned add the water and bouillon cubes. Once the water comes to a boil, add the rice, turn the heat to low and let cook for about 10-15 minutes. Let the rice sit for 15 minutes once you've turned off the heat, gently stir the rice in the pot.
2) Cook the chicken the way you prefer, i prefer to put it in a baking pan and sprinkle with seasonings and bake until it's done, then broil so the skin is crisp.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Chikkar Cholay Recipe:
--Ingredients-- 225 grams of Chick Peas, (soaked overnight and drained) 1 liter of Water 1/2 level tsp. of Bicarbonate of Soda 1/4 cup of Oil 2 medium Onions, (skinned & finely chopped) 1 inch piece of Fresh Ginger, (peeled & finely Chopped) 1 level tsp. of Red Chilli Powder 1/2 level tsp. of Ground Turmeric (haldi) 1/2 level tsp. of Ground Corriander 1/2 level tsp. of Salt 1 level tsp. of Garam Masala 2/3 tbsp. of Fresh Corriander Leaves, (finely chopped)
--Directions-- Chikkar Cholay 1) Put the chick peas in a large heavy-based saucepan, add the water and the bicarbonate of soda and bring to a boil. Stir any froth that may form back into the chick peas. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.) Once the chick peas have become tender keep them in the boiled water. It will be used at a later stage.
2) Heat the oil in a large frying pan. Add the finely chopped onions, ginger and green chillis. Stirring frequently, fry the mixture for 10-15 minutes until well browned. Add the chilli powder, turmeric, ground coriander, salt and 3-4 tablespoons water . Stir fry for another few minutes.
3) Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 20-25 minutes or until the chick peas have absorbed the sauce. Mash a few of the chick peas with the back of a wooden spoon against the side of the pan to thicken the sauce.
4) Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves and serve hot with chapati or naan.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
:Shrimp Biryani Recipe:
--Ingredients-- 1 lb (1/2 kg) of Shrimps (Prawns) (shelled & de-veined) 1 cup of Basmati Rice (long grain)(soaked in water for 20 minutes) 2 medium Onions (chopped) 1/2 lb. of Peas 1-inch piece of Ginger (grated) 2 cloves of Garlic (Lasan) (crushed) 2 Green Chillies 2-3 cups of Coconut (Khopra) (grated) (optional) 2 tsp. of Garam Masala 1 tbsp. of Lime Juice 1 tbsp. of Cashew Nuts (Kaajoo) (optional) 1 tbsp. of Raisins (Kishmish) (optional) 2 Bay Leaves (Tezz Patta) 1/4 cup of Ghee or Oil Salt (to taste)
--Directions-- 1) Preheat the oven to 300°F. Grind the ginger, garlic, green chilies, garam masala , cashew nuts & coconut to make a paste.
2) Heat 3 tablespoons of oil or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes.
3) Add the shrimp and 1/2 tsp salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside.
4) Take another pan and heat 2 tablespoons of oil or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes).
5) Add the peas, 1/2 tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.
6) Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F.
7) Sprinkle with lime juice and garnish with fried cashews and raisins.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Khatti Meethi Dal Recipe:
--Ingredients-- 1 cup of Toor Dal 1 tbsp. of Mint Leaves (Podina) (finely chopped) 1 tbsp. of Fresh Coriander Leaves (Hara Dhania) (finely chopped) 1 stalk of Curry Leaves (Karhi Patta) 1 tbsp. of Broken Jaggery 3 Green Chillies 1 (1"-piece) of Ginger (Adrak) 1 tsp. of Red Chilli Powder 1/4 tsp. of Turmeric Powder (Haldi) ½ tsp. of Coriander Powder (Pisa Dhania) 1/4 tsp. of Garam Masala Powder 2 pinches of Asafoetida (Heeng) ½ tsp. of Cumin Seeds (Zeera) Salt (to taste) 2 tbsp. of Ghee or Cooking Oil 3 tbsp. of Tamarind Water 5 cups of Rice Starch Water or Plain Water
--Directions-- Sweet & Sour Dal 1) Wash and pressure cook the dal in two cups of water. Cool, remove, drain and set aside the top water of dal. Remove two tbsp. of thick dal and set aside. Beat the remaining dal with a hand whipper, by adding the water that was kept aside.
2) Crush the green chilli and ginger together. Make a paste out of all of the dry powders in 1/4 cup of water. And set aside.
3) Heat the ghee or cooking oil in a saucepan and add the seeds. Add ginger, garlic and stir. Add asafoetida, mint leaves, masala paste and stir for a minute. Add the jaggery, tamarind water and stir. Allow to cook for about 2-3 minutes. Add the beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness (add more if needed). Garnish with chopped coriander leaves.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Zarda Recipe:
--Ingredients-- 4 cups of Basmati Rice (uncooked) 1/4 tsp. of Orange Food Color 10 White Cardamom Pods (Safaid Ilaichi) 2 tbsp. of Vegetable Oil 4 cups of Sugar 3 tbsp. of Heavy Cream 1 tbsp. of Raisins (Kishmish) 1 tbsp. of Walnuts (Akhrot) (chopped) 1 tbsp. of Almonds (Baadaam) (chopped) 2 tsp. of Grated Orange Zest
--Directions-- 1) Soak the rice in water for atleast 15 minutes.
2) Bring a large pot of water to boil with food color and half of the cardamom pods. Stir in the rice, reduce heat, cover and simmer until rice is tender, (about 20 minutes).
3) In a large skillet over low heat, fry the remaining cardamom pods in oil for about 2 minutes. Stir in the cooked, drained rice, and sugar. Cover and cook for another 5 minutes. Remove from heat and stir in the heavy cream, raisins, walnuts, almonds and orange zest
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Sindhi Biryani Recipe:
--Ingredients-- 1 kg of Mutton or Chicken 1 kg of Basmati Rice (long grain)(soaked in water for 20 minutes) 1/2 kg of Potatoe 1/2 kg of Tomato 250 grams of Yogurt 1 tsp. of Red Chilli Powder Salt (to taste) 2 medium Onions 2 tsp. of Garlic Paste 2 tsp. of Ginger Paste 8 small Cardamoms (Ilaichi) 4 big black Cardamoms (Ilaichi) 10 Cloves (Loung) 10 pieces of solid Black Peppers (Kaali Mirch) 1 tsp. of Cumin (Zeera) 1 Cinnamon Stick (Dal Cheeni) 2 Bay Leaves (Tezz Patta) Oil or Gheee 6 Green Chillies 2 tbsp. of Coriander/Cilantro Leaves (Hara Dhania) 2 tbsp. of Mint Leaves (Podina) A few drops of Rose Water (Kewra) 2 pinches of Yellow Food Color 1 tbsp. of Sugar
--Directions-- 1) Slice the onion and fry it in oil until its light brown. Add garlic, ginger, salt, chili powder, cloves, cardamoms, black peppers, zeera, bayleaves, cinnamon, yogurt.
2) Fry this until the water is dry and then add the meat and fry it again. Add some water and cook on low heat until the meats cooked and the water has evaporated. Peel the potatoes and cut them into large chunks. Boil (or microwave) them until they're half cooked.
3) Soak the rice in water for half an hour. Boil them and drain the water off when they're half done. Cut the tomatos. Add green chillies (whole), mint and dhanya leaves and prunes. Add this to the meat and throw in the potatoes as well.
4) Layer this with the rice in a pot. Sprinkle a solution of food color, sugar and kewra.
5) Keep the lid closed and cook this on low heat until the rice is done. Serve.
QUEEN VICTORIA
Age: 124
7765 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Irani Sabzi Pulao Recipe:
--Ingredients-- 500 grams (1 lb) of Basmati Long Grain Rice 500 grams (1 lb) of Chicken (or any meat of your choice) 1 medium Onion 750 grams (1.5 lbs) of Fresh Herbs (equal portions of - parsley, chive, dill, coriander and 4 sprigs of fenugreek) 1/4 tsp. of Ground Saffron Salt (to taste) Black Peppers (Kaali Mirch) (to taste) 1/3 cup of Cooking Oil
--Directions-- 1) Wash the rice thoroughly in warm water, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.
2) Trim any fat off of the meat, and cut meat into small pieces (2 inch cubes), wash well and drain.
3) Thinly slice the onions. In a large pot add the oil. When oil gets hot, add the onions and fry well until golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, (about 45 minutes to 1 hour) or until meat is done.
4) Clean the herbs cutting out coarse stems, wash, dry and chop finely.
5) In a large saucepan, bring 8 to 12 cups of water to a rapid boil. Pour off any excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water. Toss gently in a strainer.
6) Bring 1/4 cup of water and 2 to 3 tbsp. of oil to a rapid boil. Add layers of the rice and the mixed herbs interchangeably building it up to a dome shape. The top layer should be rice. Make sure the herbs are dry before mixing them with the rice. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes or until rice starts steaming. Heat up 1/4 cup of water and 2 tbsp. of oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for (about 45 minutes to an hour).
7) After removing from heat, place the saucepan in the sink and run cold water under it to cool it down. Add 1/4 tsp. of saffron to 1 tbsp. of hot water. Lightly mix 2 to 3 tbsp. of rice with the liquid saffron in a small bowl. Set it aside for garnish. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice. You can either serve the meat (or chicken) in a separate dish or mix it with the rice in the same dish. Remove the crusty bottom and serve in a separate plate.
..LG 
