Chicken Pulao

Chicken Pulao
Ingredients:

Rice 1 kg
chicken 2 medium sized
ghee 2 n half cup
sliced onion 4
onion paste - 1 cup
ginger paste - 3 table spoon
garlic Paste - 1 Table Spoon
Jaifal - pinch
Joyotri - quarter teaspoon
Cinnamon paste - 1 teaspoon
green Cardamom Paste - half teaspoon
long Paste 3
salt 2 table spoon
sugar 1 table spoon
lemon juice 2 table spoon
Yoghut - 1 & half cup
Posto paste 2 tablespoon
milk 1 Cup

• Add yoghut to chicken pieces, little amount of ginger garlic paste & half teaspoon of red chili powder too.
• Mix well n marinate it for at least 20 hours. 
• fry onions until they are transparent, add all the paste masala and the powdered masalas.
• Add the marinated chicken liquid.
• When it comes to boil add the chicken pieces & add some water.add salt n lemon juice to it.
• Wen the chicken is fully cooked and the oil rises upon the gravy remove it from heat.

• wash rice grains and soak them for half an hour.them drain them.
• heat oil in the stove & add green cardamons, Cinnamon stick, bay leaf & little ginger garlic paste.
• Now add the rice and fry u hear splattering sound. Add warm water & salt too.
• cook in a medium heat until the liquid is almost gone.
• now put it in dum in low heat n cook until the polao is fully done.

Take away two third of the polao from the pulao pan and spread a even layer of cooked chickens,carefully draining it from the gravy...add little amount of gravy in between.
Sprinkle beresta, almonds, kismis, green chilis, also pour some milk in places.
cover it with half the pulao and repeat the layering.
now spread the final layer of polao and sprinkle some more beresta, milk, jafran colour,green chilies n kismis.
cover the pot n again keep it in dum in very low heat.
u can seal the sides of the pan using atta as we seal Kacchi biriyanis pan.
open just before serving.

Grilled Shish Tawook

Skewered cubes of tender boneless chicken breast) with a thick tomato gravy, cubed potato and saffron-scented long-grain basmati rice.

Ingredients:

750gm boneless chicken breast
1 tbsp soya sauce
1 tbsp yogurt.
1 lemon
1 tsp salt
1 tsp chili powder
1 tsp turmeric
1 tsp ground cumin
1 tbsp garlic ginger
1 tsp tandoori masala
1 tbsp chili flakes
oil
3 capsicum
3 onions

Marinate the chicken overnight or at least 4 hours if possible.

Thread the cubes on skewers alternating with capsicum/onion cubes.

Brush the skewers with a bit of oil and let them sit for a while.

Shallow-fry each skewer (or do 2-3 at a go) for 2 mins on one side then turn n fry for another 2 mins on the other side, set aside until all are done.

Grill on coals or under an oven grill for about 5 mins on each side. Don't over-grill otherwise the chicken will become hard.

Recipe for the tomato gravy:3 tomatoes
half bunch coriander
half tsp garlic
1 tsp cumin
pepper, cardamon, cinnamon
2 tbsp oil
3 green chillis
half cup yogurt
1 tbsp fried onions
1 tbsp tomato paste
salt

Blend tomatoes with coriander, fried onions, yoghurt, chillis and remainin pieces of capsicum n onions.

Heat the oil, add whole pepper, cloves, cardamon, cinnamon and a tsp of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp of tomato paste, let it cook for a few more mins and adjust salt/chilli. Serve with a garnish of fried onions n coriander.

Keema filled cutlets

Keema filled cutlets
Ingredients:

potatoes boiled & mashed very well while they r hot
salt & black peper to taste

for mince filling:
mince 1/2 a kilo
onions 2-3 medium - finely chopped
gg paste 1 tbsp
salt, chili flakes to taste
cumin seeds a pinch
red whole chili 2-3

for garnishing:coriander 1/2 a bunch - chopped
green chilies 3-4 - finely chopped
mint 1/2 a bunch - finely chopped
onion1/4 finely sliced

Method:

• Boil potatoes & mash them very well while they are hot. Add in salt & black pepper, mix well & set aside. 
• Heat 1-2 tbsp of oil in a pan add in cumin seeds & when they start crackling add in onion. Saute onion & add in ginger garlic paste & fry a bit until the rawness of the paste disappears or a nice aroma comes out. 
• Add in mince & stir well untill all the water evaporates. Add in salt & chili flakes & stir fry again. Add in chopped onions & fry until the onions are soft. Turn off the heat
• Add in all the green garnishing & stir & mix well. Set aside to let it cool.
• Now take a spoonful of mashed potatoes, lay it flat on your palm & put a tsp ful of the filling & put it on top of it, close it with another spoonful of mash potatoes. Close it tightly & form a patty shape.
• Roll it in maida first, then egg coat & lastly roll them in bread crumbs. Continue the process for the rest of them.
• Shallow fry the prepared cutlets.

Serve hot with any sauce. 

Lay the prepared cutlets onto a flat try & freeze them in the freezer over night for future use. Do not defrost them before frying. Just take them out straight from the freezer & into the frying pan.

One in the pic is the frozen one after frying :)