Chicken Pulao

INGREDIENTS
2 and 1/2 cup basamati rice(soak in water for 40 mins)
(I have used Lal chabhi brand and water used per cup rice is 3 cups)
700 gms chicken(cut in small pieces)
2 medium sized onions( nicely sliced)
 Half cup cooking oil
Half tsp cummin seeds
3 green cardamom
2 black cardamom
1 cinnamom stick
2 bay leaves(tejpata)
2 laung
1/4 tsp black pepper corn
1 and half tablespoon both ginger garlic paste
1 tsp corriander powder
1 tsp cummin powder
salt to taste
1/4  teaspoon red chilli powder
3table spoon curd
3tablespoon extra oil
1 and half teaspoon sauf powder
1 and half teaspoon ginger powder

Procedure
Step 1
Heat 4 tablespoons of oil in cooking pan fry half onion in it, add chicken pieces and keep on stirring till chicken is well coated with oil.
Add sauf and ginger powder in meat and finally add 8 cups of water in it. Close the lid.
Let it boil on high flame and once it starts boiling cook on slow heat for about 15 mins or cook
Step 2
Heat oil in a wide Cooking pan.
Put all ground spices(cummin,seeds,cinnamom,cardamom,bay leaves,laung and pepper corns).
Keep stirring till spices crackle.
Now add sliced onions and fry untill onion becomes golden brown or a bit more  in colour .Add 2 to 3 tablespoon of water so that onion should not burn.
Add ginger garlic paste and all powdered masala except sauf and ginger powder.
Keep on frying and add little water in between. Now add already cooked chicken in Step 1. Also add curd to it.
Keep on frying the stirring and till chicken is well coated in the fried onion masala and dont forget to add little water in between or  you can add chocken soup as well.
Once chicken is well fried and coated with masala  add 7 cups of chicken soup to it. Let it boil then add rice already soaked in  water for atleat 40 mins. Let it boil for some time. Put the flame low now and cook for 35 to 40 mins. Take it off from gas stove and serve after 10mins with raita or onion chatni.
(If you are using mutton procedure is same except you have to cook mutton in pressure cook till the time it becomes tender.
You may use different brand of basamati so add water accordingly.
It is always mentioned on the pack how much water is to be used.)

Samosa (Chicken egg gotala filling)

Ingredients
Samosa patti (ready made) 16

For filling

•  250 gm shredded boiled chicken
• 2 eggs
• 2 medium sized onions(finely chopped)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp daniya powder
• 1/2 Tbsp ginger garlic paste
• 2 Tbsp milk
• 1 tsp salt
• 80 ml oil for filling and oil for frying samosa
• 1 tbsp chopped fresh coriander.

Procedure

• Heat oil in a pan and add chopped onions .Let it fry for few minutes  add chicken and ginger garlic paste keep on stirring.for sometime ,
• Add turmeric powder and fry for sometime .Now add all dry masalas and continue stirring.
•  Put both eggs into the chicken mixture and mix well so that eggs are scrambled and mixed well with the chicken. Add milk to mixture and let it cook for sometime on slow heat till milk dries up..
• Add chopped coriander and keep aside.

 Filling in Samosa Patti

• Take 1 tbsp of white flour and make thin paste..
• Take a samosa patti fold it into cone from extreme corner and fill with 1 tbsp of filling and wrap  it well and seal edges with flour paste.
• Repeat the procedure with all patties.
• Heat oil in a pan fry samosa in batches and serve ho with green chatni or tomato sauce,

      

Methi Egg Burji

Ingredients

• 4 Eggs
• 4 medium sized onions
• 1tsp Daniya powder
• 1 tsp Zeera powder
• 1 tsp Chili powder
• 1 and 1/2  tsp turmeric powder
• 1 tsp dried fenugreek leaves 
• 1 and tsp salt
•  1/4 tsp Garam masala
• 1 tbsp tomato ketchup
•  1 Tbsp chopped fresh coriander(hara daniya)
• 1 tbsp vinegar
• 50 ml oil

Procedure

• Cut onions into slices.
•  Add 1 tsp turmeric powder to eggs and beat them well.
• Heat 20 ml oil in shallow pan and pour beaten eggs in pan and let it cook for 2 minutes Start scrambling the omelette  dont scramble much let the pieces remain a bit big.
•  Heat remaining oil in wok and add sliced onions to it.Keep on stirring and let them fry till they become translucent.
• Add fenugreek leaves and keep on stirring.Add turmeric,red chilli ,daniya and zeera powder.Let masala  mix well.
• Add tomato ketchup and keep on stirring.Now add scrambled eggs and let it cook for few more minutes ,
• Finally add vinegar and garam masala.and cook on low heat for 2 minutes.
• Garnish with fresh coriander and serve with naan or paratha.

Daniya Korma(Daniwal Kormae)

Ingredients
1.25kg meat
Two medium onion pureed
750 gms curd well beaten
Oil 10 tablespoon
Haldi 1and1/4 tsp
Daniya powder 1 tsp and a pinch
Garlic paste 2 tsp
Sounth powder 3/4 tsp
Green elaichi 7
Laung 2
Procedure
1.Take oil in preasure cooker and add onion puree then stir for almost 5 mins on high heat .
2.Now add well beaten curd and keep on stirring until it starts boiling and let it boil for few minutes and yes dont stop stirring.

3.Sim flame and put all other ingredients and stir for some time.
4.Then add meat and let it cook on slow heat for almost 15 minutes add 1 cup of mutton soup or water and then steam it on high heat once whistle is out simmer the flame and let it cook  on gas for another 10 minutes.
5. Once done before serving put chopped green corriander and serve with plain rice.

Aloo Bukhara Ghost

Ingredients
Meat 1Kg
Aloo Bukhara(Plums) 250gms
Laung 4
Green cardamom 6
Cinnamom 1Stick
Oil 6 Tablespoon
Red Chilli Powder 3tsp
Turmeric powder 2tsp
Salt to taste
Garlic 3tsp
1 small Onion
Procedure
1.Put Oil in the pressure cooker and then add sliced onion.Fry onion till colour change to golden brown .
2. Now put all the ingredients except plum and chilli powder.Keep stirring for sometime then mix red chilli powder in 1 cup of water mix it well and pour into cooker.Stir again and add two more cups of water.
3.Close the lid of cooker and let it cook on high heat till it whistles and then simmer the heat and cook for 10 to 15 minutes on low heat.
4.Open the lid check if meat is tender and then add plums and let it cook on low heat for few minutes till plums become soft.
5.Serve hot with plain rice.

Aloo Bhukhara Meat

UNCLE'S RECIPIES!!!!!: Tabakh Maaz( Fried Ribs)

UNCLE'S RECIPIES!!!!!: Tabakh Maaz( Fried Ribs): Tabakh Maaz(Fried Ribs) Ingredients 1kg ribs of lamb meat (kanni meat)  3 teaspoon turmeric 2 teaspoon ginger powder 5 to 6 clove ...

Tabakh Maaz( Fried Ribs)

Tabakh Maaz(Fried Ribs)

Ingredients

1kg ribs of lamb meat (kanni meat)
 3 teaspoon turmeric
2 teaspoon ginger powder

5 to 6 clove
8 big cardamom
2 tablespoons of garlic paste
ghee for frying

Procedure

1. Boil meat in water for sometime. Once it is boiled remove the scum that rises to the top and keep       on removing scum until the water is clear .                .
2. Remove pan from heat and drain the water and then keep ribs in cold water and then wash each piece separately. Do not throw the cold water.
3. Now put cold water in a pressure cooker. Add washed ribs also,
4. Add all the ingredients  except ghee and close the lid.
5. Let whistle come up then simmer the gas, Let ribs cook for 15 to 20 mins on slow heat, In some
    places meat takes less time to tender.
6. Take cooker off from gas stove, Wait for sometime, Take out ribs from the cooker.
7   Chop the ribs into medium pieces.
8 Heat ghee in a shallow frying pan  arrange ribs in oil one by one.Turn each rib one by one untill fried properly.