Ingredients:
- Chicken cut into 8 pcs.
- 5 cloves
-1 tsp black pepper
- 1 cinnamon stick 1"
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm
-
Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely chopped.
- garlic clove, skinned and chopped
Method:
This is an easy way to make rice more exciting. Typically, Pakistani Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion 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 10 minutes until the meat is tender.
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 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.
MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.
Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes.
Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat 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.
Traditional Meethey Chaval
Ingredients:
- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice
Method:
1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.
- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice
Method:
1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.
Afghani Pulao (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
Method:
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.
- 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
Method:
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.
Sabzion Ki Krari Biryani
Ingredients:
- 2 cups basmati rice
- 2 medium onions
- 1\2 cup oil
- 2 cups water
- 2 cups mixed fresh vegetables ( carrots, peas, beans, peppers and potatoes)
-1 cup yogurt
- 2-3 medium tomatoes, diced
- 6 cardamoms
- 6 cloves
- 1 large cinnamon sticks
-1\2 tsp. turmeric
-1 tsp. garam masala
- 1 tsp. coriander powder
-1/2 tsp. red chili powder
- 3 green chilies, ground
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 2 bay leaves
- 2 star anise
- 3 tbsp. freshly chopped coriander leaves
- 2 tbsp. mint leaves, chopped
- 3-4 green chilies
Method:
1. Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.
2. Heat 1\4 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown.
3. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium -low, cover and cook until rice are 3\4 cooked, stirring occasionally.
4. Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
5. Heat 1\4 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and saut until soft, about 5 minutes.
6. Add vegetables and stir fry for 3-5 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt.
7. Pre-heat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves.
8. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.
- 2 cups basmati rice
- 2 medium onions
- 1\2 cup oil
- 2 cups water
- 2 cups mixed fresh vegetables ( carrots, peas, beans, peppers and potatoes)
-1 cup yogurt
- 2-3 medium tomatoes, diced
- 6 cardamoms
- 6 cloves
- 1 large cinnamon sticks
-1\2 tsp. turmeric
-1 tsp. garam masala
- 1 tsp. coriander powder
-1/2 tsp. red chili powder
- 3 green chilies, ground
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 2 bay leaves
- 2 star anise
- 3 tbsp. freshly chopped coriander leaves
- 2 tbsp. mint leaves, chopped
- 3-4 green chilies
Method:
1. Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.
2. Heat 1\4 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown.
3. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium -low, cover and cook until rice are 3\4 cooked, stirring occasionally.
4. Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
5. Heat 1\4 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and saut until soft, about 5 minutes.
6. Add vegetables and stir fry for 3-5 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt.
7. Pre-heat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves.
8. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.
Custard Trifle Pudding
Ingredients
-2 Ltrs. Milk
-Crushed almonds For garnishing
-1 1/2 cups Sugar
-3-5 Cardamum (Ilaychi)
-2 Tbsp Corn Flour
Method;
Prepare the jello and allow it to set in the fridge. Prepare Custard as per instructions. Set aside. Drain pineapple and cherry syrup from tins.
Divide sponge cake into top and bottom halves. Drench the bottom part with half the sugar syrup from tins. Now, pour half the custard over it and place half of the chopped nuts, cherries, pineapple slices and small jello pieces.
Now, gently place the other half of the cake and pour the remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jello all over again. If desired, also add whipped cream. Keep in fridge till serving time.
-2 Ltrs. Milk
-Crushed almonds For garnishing
-1 1/2 cups Sugar
-3-5 Cardamum (Ilaychi)
-2 Tbsp Corn Flour
Method;
Prepare the jello and allow it to set in the fridge. Prepare Custard as per instructions. Set aside. Drain pineapple and cherry syrup from tins.
Divide sponge cake into top and bottom halves. Drench the bottom part with half the sugar syrup from tins. Now, pour half the custard over it and place half of the chopped nuts, cherries, pineapple slices and small jello pieces.
Now, gently place the other half of the cake and pour the remaining custard and decorate with remaining nuts, cherries, pineapple and cubed jello all over again. If desired, also add whipped cream. Keep in fridge till serving time.
Chum Chum
Ingredients
- 4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence
Method;
1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum
4. Cook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.
- 4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence
Method;
1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum
4. Cook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.
Burfee
Ingredients
-1 liter Milk
-A pinch Alum powder
-40gms. Sugar
-100ml Alphonso Mango (fresh pulp)
-1/8th of a tsp. Cardamom (powdered)
-A few drops Kesar color
-For decoration Pistachios
Method;
1. Boil milk, sprinkle alum power and add sugar. When it reduces to 1/3rd, add mango pulp. When it forms a soft ball consistency, add cardamom powder and color.
2. Cool it and mold it in the shape of a mango.
3. Decorate as desired.
-1 liter Milk
-A pinch Alum powder
-40gms. Sugar
-100ml Alphonso Mango (fresh pulp)
-1/8th of a tsp. Cardamom (powdered)
-A few drops Kesar color
-For decoration Pistachios
Method;
1. Boil milk, sprinkle alum power and add sugar. When it reduces to 1/3rd, add mango pulp. When it forms a soft ball consistency, add cardamom powder and color.
2. Cool it and mold it in the shape of a mango.
3. Decorate as desired.
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