***QUEEN’s KITCHEN***

Murghi Korma

Ingredients :

1 tsp poppy seeds
1 kg chicken pieces
4 med onions
3 clv garlic
2 1/2 x cm piece fresh root ginger.
2 tbl desiccated coconut
2 x green chillies
1/2 tsp turmeric
50 gm fresh coriander leaves
3 tbl ghee
4 x cloves
2 1/2 x cm stick cinnamon
2 x black cardamoms
    Small pinch ground nutmeg
    Salt to taste
4 tbl full fat natural yoghurt, lightly whisked
450 ml water or chicken stock
1 tbl lemon juice

Method :
Soak the poppy seeds in a little hot water for 15 minutes then drain thoroughly. Thinly slice two of the onions and reserve. Chop the remaining onions and process with the garlic, ginger, coconut, poppy seeds, green chillies, turmeric and half the coriander leaves until they form a smooth paste. Coarsely chop the remaining coriander leaves. Heat the ghee in a heavy based saucepan. Add the cloves, cinnamon, cardamoms, nutmeg and salt. Stir-fry the spices for 2 to 3 minutes then add the sliced onion.
Continue to stir-fry until the onion is golden brown, then add the paste and cook for a few more minutes. Add the chicken pieces, the chopped coriander leaves and yoghurt and stir-fry for a few minutes until all the ingredients are well blended. Pour in the measured water or stock. Bring to the boil then reduce heat and allow to simmer, stirring occasionally, until the chicken is cooked and the sauce thickened, approximately one hour. Stir in the lemon juice and serve immediately

Chicken Kay Kabab

Ingredients

- 300 g. cooked chicken, roughly chopped
- 300 g. cooked potatoes, coarsely mashed
- 1 tsp. chili powder
- 1 tsp. chat masala
- 1 tsp. salt
- 50 g. fresh bread crumbs
- 1 egg beaten
-

1. Put the chicken and potatoes in a bowl. Add chili powder, chat masala and salt. Mix with hands until evenly blended.
2. Shape the mixture into 6-8 kababs. Dip the kababs first in the beaten eggs then coat with breadcrumbs.
3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown.

Chicken Salad

Ingredients

- Chicken boiled and shreded 1 cup.
- Cucumber 1 cut lengthwise
- Tomato 1 cut lengthwise, remove seeds.
- Pinapple cubes 1/2 cup
- apple 1 cut in wedges
- Mayonnaise 5 TBSP
- Salt 1/4 TSP
- Black pepper 1/4 TSP
- White pepper 1/4 TSP

Method
Mix all ingredients together with mayonnaise and seasonings.

Serving
Spread sald leaves in a flat plate and pile your salad leaves in the center. Decorate with twisted orange, pineapple slice and tomato rose on top of salad.

Steam Roast

Ingredients


1 Chichken full or cut in 4 pcs
Curd 1 cup
ginger,garlic paste 1 tsp
worchestor sause 2 tbs
salt 1 tsp or as per taste
red chilly pwd 1 tsp or as per taste
black pepper 1/2 tsp
lemon juice 3 tbsp (optional)




First wash and punch the chicken well with the help of puncher or a fork or else make cuts on the chicken with the help of a knife. Mix all the ingredients and aplly on the chicken and marinate for about 4 hrs in the fridge.
Now put the chicken in a steamer or put a big strainer upside down over boiling water in a pan and put the chicken over it.Cover it and let the chicken cook in
stesm for about 15-20 mins or till done.Remove the Lid your simple yet delecious Steam Roast will be ready to eat.

Murgh Musulum

Ingredients

1 medium onion, skinned and coarsely chopped
2 garlic cloves, skinned and coarsely chopped
1 green chilli, coarsely chopped
60ml natural yogurt
2.5ml tsp salt
1 KG chicken, skinned

Stuffing
40g basmati rice
1 egg hard boiled shelled and quartered
25g fresh or frozen peas
1 small onion, skinned and finely chopped
1 cm fresh ginger, peeled and finely chopped
50g blanched almonds, cut in slivers
10ml finely chopped fresh coriander leaves

Masala
4 medium onions, skinned and coarsely chopped
2.5cm piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, skinned and coarsely chopped
75ml ghee
8 cloves
10 black peppercorns
6 green cardamoms
5 cm stick cinnamon
2 bay leaves
5 ml salt
15 ml ground coriander
3.75 chilli powder
3.75 ground turmeric
25g poppy seeds (Khushkhus)
50 g blanched almonds, finely chopped
25 g green raisins
150 ml natural yogurt
30 ml finely chopped fresh coriander leaves



1. Prepare the marinade for the chicken. In a blender or food processor blend the chopped onion, garlic and green chilli to a paste. Mix with 60ml yogurt and salt in a bowl. Add the chicken, spoon the mixture over it and leave to marinate at room temperature for 4 -5 hours.
2. Meanwhile, prepare the stuffing. Put the rice in a sieve and wash under a running cold tap until the water runs clear. Drain and put in a heavy sauce pan. Level the rice with a spatula and add just enough water to cover the rice by about 2.5cm. Cover with a tight fitting lid, reduce the heat and cook for about 15-20 minutes until the rice is tender and all the moisture has completely evaporated.
3. Mix the cooked rice, eggs peas, onion, ginger, almonds and coriander leaves together. Remove the chicken from the marinade. Reserve the marinade for later use. Stuff the chicken with the rice mixture. Truss the chicken and keep aside.
4. Now prepare the sauce or masala. In a blender or food processor blend the chopped onion, ginger and garlic to a paste.
5. Heat the ghee, add the ground onion mixture, and stirring frequently, fry for 5 -10 minutes to a rich golden color. Add the next 5 ingredients and stirring frequently to prevent the mixture form sticking to the bottom, fry to a rich golden color. At this stage ghee should start to separate from the mixture.
6.Add the salt, ground coriander, chilli powder, turmeric and the poppy seeds. Stirring continuously, fry until the ghee separates again. Add the blanched almonds and green raisins.
7. Combine the plain yogurt with the reserved yogurt marinade and stirring continuously, add a little at a time to onion and spice mixture (Slow addition will prevent the yogurt from curdling). Once all the yogurt has been added, keep on stirring for another few minutes until the ghee separates once again. Remove from the heat and keep aside.
8. Put the stuffed chicken in a deep ovenproof dish.
Cover chicken with the prepared masala and see that it is completely coated.
9. Cover the dish and place in the oven at 180c mark 4. Basting frequently, cook until tender, about 1 hour.
10. Remove the string and transfer the chicken to a heated serving dish, pour the sauce over it and serve at once. Sprinkle with coriander.

Chicken Fingers



Ingredients

- 4 chicken breast fillets
- 2 tbsp. fresh lemon juice
- 1 level tsp. salt
- 1 tsp. pepper
- 1\2 cup flour
- 1 tsp. red chilli powder
- 11/2 cups dry breadcrumbs
- 2 eggs, lightly beaten
- oil for frying


1. Cut the chicken fillets into strips about 1\2 inch wide and 2 inch long. Marinate the chicken strips with lemon juice, 1\2 teaspoon salt and 1\2 teaspoon pepper and keep aside for about an hour, Drain excess water and pat dry the strips.
2. Combine in a medium bowl, flour, chilli powder and remaining salt and pepper. Add chicken strips and mix well to coat the chicken with flour.
3. Dip the chicken strips first in egg, then coat with breadcrumb and place them on a tray in single layer.
4. Heat the oil in a large karahi or deep frying pan. Carefully immerse 6-8 chicken strips into the hot oilat a time for 3-5 minutes, turning them over once or twice. Fry to a golden crisp colour.
5. Drain on paper towels. Serve with mint chutney and garlic chutney.

Fruit Chaat
Spicy Fruit Salad

Ingredients

- 2 apples
- 2 pears
- 2 oranges
- 3\4 cup fresh pomegranate seeds
- 1 cup white seedless grapes
- 1 cup red seedless grapes
- 1 big mango
- 3 bananas
- 2 tsp. salt
- 1\4 cup sugar
- 3\4 level tsp. chili powder
- 2 tsp. chaat masala
- juice of 2 lemons
- juice of 2 oranges          ;   

1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each segment into half. Cut grapes into half. Peel the mango and cut into small cubes. Peel bananas and slice into thick slices.
2. Place all the prepared fruits into a large bowl. Sprinkle on the salt, sugar, chili powder and chaat masala. Pour the lemon juice and orange juice over the ingredients and really mix it well with a spoon.
3. Cover and chill slightly before serving.        

Afghani Briyani
Ruz Bukhari

Ingredients


- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts
1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

Masalay dar Chicken Biryani


Ingredients

- 1/2 kg chicken
- 2 cup rice
- 3 tbsp dahi
- 1i tsp red chilli pdr.
- 1/2 tsp haldi
- 1 tsp dhania pdr
- 1/2 tsp black pepper pdr.
- 1 tsp garam masala pdr.
- 3-4 med. onion
- .2-3 tomatoes
- 1 tbsp ginger ,garlic paste
- 1/2 tsp zeera
- cinnnamon stick 1
- .6-7 whole black pepper
- 1-2 black cardamom
- 3-4 cloves
- 2-3 aloo bukhara
- 1/2 cup ,corriander
mint,green chilli
- 2 drops of kewra
- 1 pinch zafran
- salt according to taste

1.wash & soak rice for few hours
2.heat the pot,fry finely chopped onion till golden brown
3.add ginger ,garlic paste & zeera
4.add chickenand fry it constantly for 5 min.
5.add dhania ,haldi, salt,black pepper&red chilli pdr
6.add dahi and fry for 5 min.
7.now add tomatoes
8.add enough water till chicken is cooked & tender
9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera
10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam
masala
11.stir the chicken for 5- 7 mins.
12.finally add kewra
13.soak the zafran in 2 tbsp of milk
14.now take a pot , place 1layer of rice than 1 layer of chicken
15.repeat till done
16.finally add zafran and fried onion
17.cover the vessel & cook 10 -15 on low flame

wow srk!

thanx

Masalay dar Chicken Biryani

ive tried this, but hard luck,, couldnt get the right recipe before!

tasha , srk more reciepies
mujhay tou waqt nahin mil raha abhi zara

oke

Chicken Tikka Biryani

Ingredients
kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes

    
Directions
Mix the marinade ingredients with the chicken. And set aside for 4 hours
Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture
Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture
Then place rice on a platter And arrange chicken on skewers on top of the rice
Then garnish with the peppercorns and whole cherry tomatoes and serve
Serves 4 people
Preparation Time: 4-5 hours
Cooking Time: 60 minutes

Fish with French Fries

Ingredients
2 whole fish

½ cup lemon juice

1 tbsp vinegar

2 tsp garlic paste

1 tsp salt

2 tbsp red chilli powder

¼ tsp turmeric powder

1 tsp cumin powder

    
Directions
Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours.
In a bowl mix vinegar, garlic paste, chilli powder, turmeric powder and cumin powder.
Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour.
Remove from the oven and serve with fries, cucumber slices and onion rings.

Chicken Reshmi Kebabs

Ingredients
Chicken mince 1 kg
Cashew nuts, pounded 60 gm/ ¼ cup
Cooking oil 20 ml/4 tsp
Coriander leaves, chopped 20 gm/4 tsp
Cumin (jeera) powder 15 gm/1 tbs
Eggs 2
Garam masala 5 gm/1 tsp
Ginger, finely chopped 30 gm/2 tbs
Oil for basting
Onions, chopped 20 gm/4 tsp
Salt to taste
White butter for brushing
White pepper powder 5 gm/1 tsp
Yellow chilli powder 5 gm/1 tsp

Directions
Whisk the eggs, add cumin, yellow chilli powder, white pepper powder and oil. Add to the mince and mix well. Set aside for 10 minutes. Add cashew nuts, ginger, onions, coriander and garam masala. Mix well. Divide into 10 equal portions. Wrap two portions along each skewer using wet hands. Keep 2 inches between each portion. Like this prepare five skewers.
Roast in a moderately hot tandoor or charcoal grill till golden brown, about 6 minutes or roast in a preheated oven at 300 ºF for 8 minutes. Baste once with oil. Remove from skewers and brush with white butter.


Time: Preparation: 30 minutes, Cooking: 6 minutes
To Serve: Serve with onion rings and lemon wedges.

Mint and Lemon Chicken Cutlets

Ingredients
Chicken mince meat 1/2 kg
Lemon juice 3 tbsp
Green chillies, finely chopped 6
Mint and coriander leaves 3 tbsp
Chilli powder 1 tsp
Garam masala powder 1/2 tsp
Oil for shallow frying
Salt to taste

Directions
Mix chicken mince with all ingredients except oil and marinate for 40 minutes. Make round cutlets from the mince. Heat oil and fry on low heat till golden brown on both sides. Serve with green chutney.
Serves 4 - 6
Preparation Time: 40 minutes
Cooking Time: 15 minutes

Black Forest

Ingredients     
6 eggs      
6 tbsp sugar   450 g fresh cream
5 tbsp flour   6-8 tbsp icing sugar
3 tbsp cocoa   225 g fresh cherries or 1 bottle cocktail
2 tsp baking powder   cherries for topping only
1-2 tsp milk   6 oz plain milk chocolate grated
       
Directions
Preheat oven to gas mark 6/200º C. Grease and line two 9 inch spring form tins. Beat eggs and sugar with electric mixer on high speed or by hand until light and fluffy or it turns pale in colour. Sieve together the dry ingredients thrice to ensure lightness of the flour and fold gently into the egg mixture a little at a time, alternating with milk.
Pour mixture into two greased tins, lower over temperature to gas mark 4/180º C and bake for 15-20 minutes or until firm to touch. Do not open the oven unnecessarily otherwise the cake will collapse. Cool cakes on wire tray.
Icing: Carefully whip fresh cream in a bowl held over a large bowl containing ice cubes, add in the icing sugar. Over whipping will result in butter! Spread one third of the cream onto one cake, place the second cake on top and sandwich the two together. Spread the cake completely with the remainder of the cream and decorate the top with the grated chocolate and cherries.
Chef’s tip: To make chocolate caraques, place a plain chocolate slab in the refrigerator until it is firm and hard. When hard, scrape the chocolate with a potato peeler to make long curls. If the chocolate is too hard, only small shaving will emerge. In this case leave at room temperature for a minute or two and repeat. Place caraques directly in the freezer. Sprinkle on to cake after 10-20 minutes.
Serves 6 - 8
Preparation Time: 15 minutes
Cooking Time: 30 - 40 minutes

Kulfi with strawberry sauce

Ingredients:
1 litre milk
1 tsp cornflour
1 cup sugar
1/2 tsp cardamom powder
A few saffron strands

For the strawberry sauce

1/2 cup strawberries, crushed
4 tsps sugar, powdered


Method:
Soak the saffron in a little warm milk and keep aside.
Dissolve the cornflour in one tablespoon of milk and keep aside.
Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to three-fourth little more than half the original quantity.
Add the cornflour solution, sugar and bring to a boil.
Simmer for five minutes.
Cool completely.
Add the saffron mixture, cardamom powder and mix well.
Pour into a freezer-proof bowl and freeze for about four hours.
Remove and blend in the liquidiser to break all the ice crystals till the mixture is smooth and creamy.
Pour into six kulfi moulds and freeze overnight until it sets.
To unmould, allow the moulds to remain outside the refrigerator for five minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
Serve topped with the strawberry sauce.
To make strawberry sauce, blend the strawberries well with sugar.

Vegetable Sandwich

Ingredients:
1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste


Method:

Boil, peel and mash potatoes and add salt and black pepper.
Heat oil in a pan and stir fry the vegetables.
Add seasonings.
Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture.
Dip the kebabs in beaten egg and deep fry until brown.
Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice.
Cut the sandwiches diagonally and serve.

Handi Kebab

Ingredients:
1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing


Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.

Sheer Khurma
Ingredients:
2 liter of milk
1 litre water
1 cup sugar
8 dried dates
6-8 whole cardamoms
1\4 cup ghee or butter
6-7 seeds of cardamom (crushed).
1 cup of vermicelli (sayaiyan)
1/4 cup chopped pistachios
1/2 cup dried coconut
1/2 cup chopped almond
1/4 cup raisins
1tsp kevera essence, diluted or 1\4 tsp., if concentrated


Method:
Soak 3 dried dates and coconut in water for 2 hours, until soft. then thinly slice them.
In a pot add milk, water, 5 dried dates and cardamoms and simmer on low heat for about 2 hours or until about 1 1\2 litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk.
Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
Add warm milk to it, bring to boil and cook for 5-8 minutes, until cooked through.
Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence.
Can be served hot or chilled.

YUM YUM YUMMY

Chicken Biryani Rice

2 cups basmati rice
1 1/2 lbs chicken pieces
1/2 cup milk
1 cup yogurt
3 thinly sliced onions
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chili paste (adjust to taste, I use whole chillies and do not eat)
1/2 cup tomato puree
2 teaspoons red chili powder (adjust to taste)
1 teaspoon turmeric powder
2 teaspoons roasted cumin powder
1/2 teaspoon garam masala powder
1 pinch saffron
1 teaspoon coriander powder
2 tablespoons fresh cilantro leaves
salt
7 tablespoons vegetable oil (adjust to taste)

Not the one? See other Chicken Biryani Rice Recipes
Served Hot One-Dish Meal
Indian One-Dish Meal
Chicken One-Dish Meal
Potluck One-Dish Meal
Mix tomato puree, yogurt, ginger, garlic, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chiken wiht this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice.
Mix gently. Garnish with green coriander leaves and serve hot.

Chicken Tikkas

2 lbs chicken pieces, bone-in with skin
Marinade
1 cup yogurt
1-2 garlic clove, minced
1 onion, minced
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon cayenne
Dip
1 cup yogurt
1/2 cup chopped fresh mint, loosely packed
1 garlic clove, minced

Not the one? See other Chicken Tikkas Recipes
Barbecue Main Dish
Very Low Carbs Main Dish
Pakistani Main Dish
Chicken Main Dish
Spicy Main Dish
Combine marinade ingredients and marinate chicken all day or overnight in refrigerator.
Also combine dip ingredients and chill all day or overnight.
Grill or broil chicken, 5-7 minutes per side, basting with marinade, until chicken is done and skin is crisp.
Serve chicken with dip.

Hyderabadi Dum Chicken Recipe:

--Ingredients--
1 Whole Chicken (cut in pieces)
500 grams of Basmati Rice (Preferably pre-soaked for atleast half an hour)
2 medium Onions (thinly sliced)
5 Small Cardamoms (Choti Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
6 Cloves
1 tsp. of Garlic Paste (Pisa Lasan)
1 tsp. of Ginger Paste (Pisi Adrak)
200 grams of Curd
1/2 tsp. of Turmeric Powder (Haldi)
1 tsp. of Red Chilli Powder (or to taste)
3 tsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Cumin Powder (Pisa Zeera)
1/2 tsp. of Cumin Seeds (Saabut Zeera)
500 ml of Stock
A few Saffron Strands (Zafran) (soaked in 5 tbsp. of water)
A handful of Ready Fried Onions (for garnish)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
200 grams of Ghee or Oil



--Directions--
1) Marinade the chicken pieces with the curd, turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder.

2) Add the sliced onion and salt and mint to the marination. In boiling water add ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds and boil the rice until it is half cooked. Add the rice to the meat. Pour a little ghee or oil and saffron water on rice and cook the rice on dum for about 30-45 minutes or until done.

3) Serve hot garnished with fried onion and fresh coriander leaves.

Kabuli Chana Dal Recipe:


--Ingredients--
2 cups of Basmati Rice
1/2 cup of Moong Dal (lightly roasted)
5 cups of Jaggery (Gur) (grated)
1\2 cup of Ghee
10 Cardamoms (Ilaichis) (powdered)
15 Cashew Nuts (Kaajoo) (roasted)
15 Raisins (roasted)


--Directions--
1) Pressure cook rice & dal together. In a heavy pan. Add ghee, cooked rice & dal and fry.

2) Add jaggery and cook. Add dry fruits & cardamom.

Fish Kabab

Ingredients
pounds of Salmon Fish (Or any fish of your choice)
¼ cup of Onion (sliced)
10 Red Chillies (Lal Mirchain) (grounded)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
Salt (to taste)
½ cup Plain Yogurt
Cooking Oil (for shallow frying)






Instructions
Fry the sliced onions in oil and remove. Drain the excess oil in paper towels and set aside.

Clean the fish and cut them into small pieces. Rub them with 1-tsp salt, garlic paste and 2 tablespoons of plain yogurt . Then wash thoroughly. Marinate them with Remaining plain yogurt , ginger paste, garam masala powder , ground chilies, salt and fried onions for an hour.

Soak the wooden skewers in water for some time and take them out. Then skew the marinated fish in it.

Brush oil on the fish pieces and grill them until brown. Brush the remaining marinade half way through the cooking.

Take them off the skewers and serve hot with toothpick inserted on them.