Name: Sadia B
1. Afghani Briyani
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
- 12 cup green raisins
- 12 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 112 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.
2. Yahani Pulao
Ingredients
- 1 kg. lamb meat on the bone, cut into pieces
- 12 cups water
- 2 garlic bulbs
- 3 inch piece ginger, peeled and cut into small pieces
- 4-5 small onions, peeled and sliced
- 8 cloves
- 1 tsp. black pepper
- 1 inch cinnamon stick
- 1 tsp. coriander seeds
- 4-5 large cardamom
- 2 bay leaves
- 2 tsp. salt
- 1 cup aniseed (saunf) & 12 cup coriander seeds ( Tied in a piece of muslin to make spice bag.)
- 4 cups Pakistani basmati rice
For Masala:
- 1 cup ghee or oil
- 4 medium onions
- 6-8 green cardamoms
- 1 tsp. black peppercorn
- 1 inch cinnamon stick
- 3 large cardamoms
- 6 cloves
- 1 tbsp. ginger paste
1.Trim most of the fat from the meat. Wash thoroughly with cold water. Put water in a large heavy based saucepan and bring to boil. Add meat, garlic, ginger, onions, cloves, black peppercorn, cinnamon, large cardamoms, bay leaves, salt and spice bag. 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. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
3. Strain the meat and reserve the stock. Discard the spices bag, spices, onion and ginger from meat. Peel the garlic cloves to remove the garlic pulp and add this to meat.
4. To prepare masala heat ghee or oil in a large heavy skillet over medium heat. Add onion and fry to a golden color, stirring constantly. Reserve 3 tablespoons fried onions and to the rest add green cardamoms, black peppercorn
cinnamon, black cardamoms, cloves and bay leaves. Fry for a minute, add meat and ginger.
5. Stirring frequently, fry this over medium heat for 3 minutes then add yogurt and fry until meat turns to golden color and water from yogurt has evaporated, about 5 minutes.
6. Add rice to the meat and add just enough reserved stock to cover the rice by 1 inch. (Alternatively measure the stock, it should be 3 3/4 cups. Add water to make it to required quantity.) Cook rice over medium-low heat for about 5-8 minutes or until rice are 34 cooked. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 15-20 minutes until rice is tender.
7. Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.
3. Fish Biryani
Ingredients
- 450g rohu or any other firm white fish fillets
- 12 cup vegetable oil
- 1 level tsp cumin seeds
- 12 level tsp mustard seeds
- 1 garlic clove,skinned
- 1 inch piece fresh ginger, peeled
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 12 level tsp ground turmeric
- 1 tsp. Red chili powder
- Salt to taste
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 6 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 2 bay leaves
- 8-10 dried plumb (allo bahara)
- Oil or ghee
- 6 pieces green chillies
- 2 tbs. Coriander leave
- 2-3of Yellow food color
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm. 4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 34 cooked drain the water. Add 14 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 12 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita.
4. Masalay dar Chicken Biryani
Recipe contributed by Mariam Syed (USA)
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
5. Steam Roast Chicken
Ingredients
- 1 whole chicken or cut into 4 pieces
- 1 cup plain curd
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1 tsp. whole zeera
- 1 tsp. garam masala
- 1 tsp. salt or to taste
- 1 12 tsp. red chilly powder, or to taste
- 12 tsp.black pepper
- 2 tbsp. lemon juice
1. Wash and prick the chicken well with the help of a fork or else make cuts (as shown in the picture) on the chicken with the help of a knife.
2. Mix all the Ingredients and make a creamy paste. Apply on the chicken vigorously and marinate for several hours or over night in the fridge.
3. 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 steam for about 15-20
minutes or till done.
4. Remove the Lid your simple yet delicious Steam Roast will be ready to serve. To go with it is Allobukharya ki chutney and Nan.
Variations: Heat 12 cup oil in a karahi or deep fryer over high heat and fry the chicken, until golden brown, about 5 minutes.
7. Grilled Chicken Boti
Ingredients
- 1 Chicken cut into 16 pieces
- 2 tbsp. lemon juice
- 14 cup natural yogurt
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. coriander powder
- 1 level tsp. chat masala
- 1 level tsp. salt
- few drops of red or yellow food coloring
- oil for basting
- lemon wedges and onions for decoration
1. Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour.
2. Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well.
3. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
4.Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides.
5.Decorate with lemon wedges and onion rings.
Serve with Nan, Poodinay Ki Chutney and Raita.
8. Tandoori Naan
Ingredients
-6cups Maida (white flour)
-6tsp Milk powder
-1cup Evaporated milk
-6-7tsp Sugar
-200gm. Oil (You can also use margarine)
-2tsp Baking powder
-3tsp Yeast
-1 Egg
1. Mix all the ingredients until it is fine dough.
2. Cover with a wet cloth and let it sit at room temperature for 3 hours.
3. Then divide it evenly into 12 parts.
4. Roll out into flat round shape and make sure it is as thick as a pizza's
crust.
5. Bake in oven at 350' and take it out when it is light brownish color.
9. Keema Walay Nan
Nan stuffed with mince
Ingredients
- 6cups Maida (white flour)
- 6tsp Milk powder
- 1cup Evaporated milk
- 6-7tsp Sugar
- 200gm. Oil (You can also use margarine)
- 2tsp Baking powder
- 3tsp Yeast
- 1 Egg
Mince stuffing:
- 1 kg. mince meat
- 1 tbsp. ginger paste
- 2 tsp. red chili powder
- 1 tsp. salt
- 1 12 tsp. garam masala powder
- 2 tbsp. anardanna, ground
- 1 tsp. coriander seeds, ground
- 2 medium onions, peeled and finely chopped
- 4-6 green chili
- 12 cup coriander leaves, chopped
1. Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes.
2. With oily hands put the dough in a bowl. Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
3. Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands.
3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
4. Lightly grease several baking sheets.
5. On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.
6. Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
7. Remove the nan from the baking sheet and serve at once.
8. serve with yogurt and mint chutney
4. Roll out into flat round shape and make sure it is as thick as a pizza's crust.
5. Bake in oven at 350' and take it out when it is light brownish color.
Try our simple Nan or may be Ghobi ka Paratha
10. Haleem
Ingredients
- 1 cup whole wheat grain,
- 1 cup oats
- 1cup Channa dal ( split chick peas)
- 12 cup Masoor dal (split Egyptian lentils)
- 12 cup Moong dal (split moong beans)
- 12 cup Mash dal
- 1 12 kg. Boneless beef
- 6 cups water
- 1 cup oil
- 3 medium onions, skinned and finely chopped
- 2 garlic bulb, skinned and finely chopped
- 3 inch piece fresh ginger , peeled and finely chopped
- 1 level tsp. black cumin seeds
- 8 Cloves
- 2 tsp. Chilli powder
- 12 tsp. Ground turmeric
- 12 cup chopped fresh coriander leaves
- 1 tbsp. Chopped fresh mint leaves
- 2-3 tsp. Salt
- 12 cup natural yogurt
- 5 tbsp lemon juice
Washed and soaked all of the dals and grains overnight. Drain the wheat and place in a saucepan. Add 6 cups water and boil gently for about 45 minutes or more until very tender and mushy. Reserve the wheat. Drain the dals and place in a sauce pan with four cups of water. Boil for 30 minutes. Or until tender and mushy. Reserve the dals.
Heat the oil in a large heavy-based saucepan. Add the onion and stirring frequently, fry for about 10 minutes to a deep golden color. Lift out all the onions with a slotted spoon. Put three quarters of them in a blender or food
processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamom, cloves, chilli powder, turmeric and the chopped coriander and mint. Stirring frequently, fry for 5 to 10 minutes to a rich golden color; the oil should start to separate. Add the beef and the salt. Stirring frequently, fry until the meat is well
browned and nearly tender, about 40 minutes. Add the yogurt and stirring continuously, fry the beef for another 15 minutes until it is tender and the yogurt is well blended. Add the remaining 300ml water, stir well and simmer for another 10 minutes. Remove the pieces of beef and chop into small pieces. \";Ghota\";. In fact the right way of blending beef with lentils is that all are crushed and mixed together using round wooden spoon.
Add the boiled wheat and the strained lemon juice. Stir well \";Ghota\"; to mix the ingredients. Reheat but do not allow to boil; serve at once, garnished with the reserved onion mixture.
11. Namak Paray
Ingredients
-1/2 Kg White Flour (Maida)
-1 tsp Salt
-2 tsp White Zeera, slightly grinded
-1/2 tsp Baking Soda
-Oil to deep fry
1. Add all the ingredients and knead (with Water) to thick dough.
2. Let it set for 1/2 hour.
3. Roll the dough on a plain suface aand spread it around so that it makes one
thin layer.
4. Slice this layer in 3' x 1/2' rectangles
5. Fry in deep oil till they turn light brown.
6. Serve with tea as snack.
12. Ras Gulla
Ingredients
- 4 cups full cream milk
- 1 cup sugar
- 2 cups water
- 1 tbsp plain flour
- 1 tbsp rose water
- 1 tsp lemon juice
Heat the milk to boiling point and add the lemon juice to curdle. When completely curdled pour into a muslin bag and allow to drain. When almost dry press the bag with a weight and leave to drain further. Once the solid residue is formed, add flour and knead to a soft dough. Form into small balls. Boil sugar and water for five minutes to make a syrup and carefully drop in the balls gently. Cook the balls in the syrup for fifteen minutes. Cool and add rosewater. Serve the rasagullas chilled in the syrup.
13. Pista (Pistachio) Lassi
(Yogurt Drink)
Ingredients
- 2 cups fresh curds chilled
- 1 tbsp. sugar
- 1/2 tsp. cardamom
- 2-3 Pistas (Pistachio)
- 2 drops pista essence
- 1/2 cup crushed ice
- 1 tsp. hot milk
1.Make coarse powder of pista
2.Mix sugar in curds till well dissolved.
3.Just before serving combine all ingredients.
4.Whip well with a hand or electric beater.
5.The lassi is ready when it is light and frothy.
6.Serve well chilled.
14. Dahi Ki Chutney
Ingredients
- 1 cup fresh coriander leaves
- 12 cup mint leaves
- 3-4 green chillies
-1 garlic cloves, crushed
-12 tsp. chili powder
- 12 tsp. mango powder
- salt to taste
- 1-1 12 cup plain yogurt, beaten
Place all the ingredients except yogurt in a food processor or blender and blend to a puree. Mix well in yogurt.
Thanx
hey sadia
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