2 cups basmati rice Chicken legs - skin removed 2 onions chopped 1 inch piece of ginger 4 cloves of garlic 1 cinnamon stick 5 black cardamon pods 1 teaspoon turmeric 1 tablespoon garam masala 3 to 4 cups of chicken broth Black peppercorns 2 or 3 small russet potatoes halved or quartered Fresh cilantro Method Rinse basmati rice until water runs clear. Soak rice for 20 minutes. Drain and let rice dry in colander. Heat oil in shallow oven proof pan. Saute onions slowly until golden brown. Add minced garlic and ginger. (use a microplane so the garlic and ginger is more like a paste).Add the garam masala, cardamon pods, cinnamon stick, and turmeric and peppercorns. Add the chicken and toss to coat. Add two cups of chicken broth, cover and simmer for 20 minutes or until chicken is almost cooked. . Add potatoes. Cook for another 5 to 10 minutes. Remove the chicken and potatoes, add the rice and enough chicken broth to cover the rice by 1/2 inch. Stir well. Add the chicken and the potatoes back to the pan. Cover and place in a 350°F for 10 to 15 minutes. . Test a grain of rice. Might need another five minutes. Add a little more chicken broth if needed. Remove from the oven, place paper towels under the lid and allow to sit for five to 10 minutes. Sprinkle with fresh chopped cilantro and serve. sources:thibeaultstable
Ingredients: Fennel seeds – 2 tbsp Dry coriander seeds – 2 tbsp Whole garlic – 1 Onion – 1 whole Chicken – 1/2 kg Onion – 2 sliced Ginger garlic paste – 2 tbsp Potato – 3 cut in lenth wise Green chili – 4 to 5 Tomato – 2 chopped Yogurt – 250 gm Garam masala powder – 1 tsp Salt – to taste Rice – 375 gm Whole garam masala – 2 tbsp Oil – 1/2 cup Method: Make a packet of fennel seeds and dry coriander seeds with muslin cloth. Now take a pan, add 4 glasses of water, 1 tbsp whole garam masala, whole garlic, spice packet, whole onion and salt, cook well. Then add chicken and cook for 5 minutes and take of off the flame. Now in a separate pan, add oil and onions and fry until golden brown, then take it out 3/4 onion and add ginger garlic paste, fry with 1 tbsp of whole garam masala. Then add potatoes and fry well. Then add yogurt and fry well. Then add chicken and garam masala powder, fry well. Then add whole green chilies, fry for 1 minute, and add 2 chopped tomatoes, salt and stock. Cook until potatoes are tender, then add rice and cook until water dries. Now spread fried onion on top and put on dum. Serve with salad and raita.
Mazedar Dahi pakora Ingredients: Gram flour – ½ kg Potato – 2 cut in chips style Red chili – 3 tbsp Onion – 3 Salt – 1 tsp or to tatse Green chili – 6 Roast dry coriander – 2 tbsp Fresh coriander – ½ bunch Chicken cube -1 Yogurt – 1 kg Sugar – 3 tbsp Mint – ½ cup chopped Green chili – 3 chopped Method: Take a bowl, add gram flour, potato, green chili, dry coriander, red chili powder, fresh coriander, salt and chicken cube, mix and make a pakora batter. Leave for 10 minutes, then deep fry in medium hot oil until golden brown. Mix sugar in yogurt and serve pakoray with this yogurt, green chili and chopped mint.
Dhuwan Dahi Gosht Ingredients: Mutton – 1 kg Onion – 1 Salt- to taste Ginger garlic paste – 2 tbsp Red chilli powder – 1 tbsp Coriander powder – 1 tsp Green cardamoms – 6 to 8 Oil or ghee – ¾ cup For garnishing: Charcoal – 1 Yogurt – ½ kg (mix ½ tsp salt) Chopped green chilli – 8 to 10 Onion – 2 cut in rings Chopped mint – 1 bunch Method: First of all boil onion in ½ cup of water and then make a paste in blender. Then add ginger garlic paste, salt, coriander powder and red chili powder, mix and add mutton in this mixture. Then take a pan, add mutton along all marination masala and 3 cups of water, cook until mutton is done and water dries. Now add crushed green cardamoms, cover for 2 to 3 minutes. Then add ghee or oil fry well. Now take a separate pan, spread half cooked mutton, then yogurt, then onion rings, then green chillies, mint, then remaining mutton, yogurt, onion rings, green chili, mint. Then on top, place burning charcoal, pour few drops oil, cover and cook on dum for 3 to 4 minutes. Or you can do all procedure in ovenproof dish, and cook in preheated oven on 180ºC and bake for half an hour, then lastly give smoke of charcoal. Serve with hot naan.
How to Make Dhuan dar Handi Kabab: English – Urdu Recipe
Dhuan dar Handi Kabab Ingredients: Beef mince – ½ kg Bread slices – 2 large Onion – 1 paste Egg – 1 Ginger garlic paste – 2 tbsp Garam masala powder – 1 tsp Fresh coriander – 2 tbsp chopped Green chilies – 3 to 4 chopped Fried brown Onion – grinded 2 tbsp Red chili powder – 1 1/2 tsp Salt – 1 tsp Roasted and crushed cumin – 1 tsp For garnishing: Butter 2 tbsp Onion rings Tomato rings Mint leaves Method: Add mince, Bread slices, onion paste, egg, ginger garlic paste, garam masala powder, fresh coriander, green chili, fried onion, salt, red chili powder and fried crushed cumin, grind well and leave for 1 for 2 hours. Now make sausage shape kababs. Then heat up oil in pot and place kebabs, cook on low heat until done. When its done, give smoke of charcoal. Garnish with onion rings, tomato rings and mint leaves, top with 2 tbsp butter. Serve with Mint chutney or any kind of chutney.
