Zafrani Pulao wd Punjabi Dum Murgh...
Zafrani Pulao...
Ingredients:
* Oil – 1 1/2 tablespoon (any refined oil)
* Saffron – for coloring purpose (few
strands of saffron is heated in some milk
to get the color)
* Ghee – 1 1/2 tablespoon
* Onion – 1 (medium sized onion)
* Whole garam masala i.e. bay leaves,
cloves, cardamom and cinnamon.
* Raison (Kismis) – 15 pieces
* Cashew nuts – 15 pieces
* Salt to taste
* Suger to taste
* Rice – Long grain basmati rice about 2
cups / Gobindobhog rice
* Water 3 cups
* Saffron – for coloring purpose (few
strands of saffron is heated in some milk
to get the color)
* Ghee – 1 1/2 tablespoon
* Onion – 1 (medium sized onion)
* Whole garam masala i.e. bay leaves,
cloves, cardamom and cinnamon.
* Raison (Kismis) – 15 pieces
* Cashew nuts – 15 pieces
* Salt to taste
* Suger to taste
* Rice – Long grain basmati rice about 2
cups / Gobindobhog rice
* Water 3 cups
Procedure:
* Heat up about 1 ½ tablespoon of oil. Put
whole gram masala i.e. bay leaves (2
pieces), cloves (4 to 5 pieces), cardamom
(4-5 green cardamom slightly crushed)
and cinnamon (about 2 pieces 1 inch
long). Add
dry fruits and saute it.
whole gram masala i.e. bay leaves (2
pieces), cloves (4 to 5 pieces), cardamom
(4-5 green cardamom slightly crushed)
and cinnamon (about 2 pieces 1 inch
long). Add
dry fruits and saute it.
* Put one chopped onion and allowed it to
turn golden brown.
Now add salt (to taste)
Add water and once it reaches a boil,
put it for simmering.
turn golden brown.
Now add salt (to taste)
Add water and once it reaches a boil,
put it for simmering.
* Now add the long grained basmati rice
and cover it with a lid and cook.
and cover it with a lid and cook.
* When water is absorbed, put saffron color n suger.
* Put little ghee on top of it and let it
steam for another 5 minutes. Zafrani Pulao is now ready to
be served!
steam for another 5 minutes. Zafrani Pulao is now ready to
be served!
Punjabi Dum Murgh...
Recipe By: Chef Rida Aftab
Ingredients:
chicken 1kg
Oil
Finely chopped onion 2
Tomatoes paste ½ cup
Yogurt 1 cup
Finely chopped garlic 1 tbsp
Ginger 1 tbsp
Poppy seeds powder 1 tbsp
Kashmiri redchilli pwd 1 tsp
Cumin seeds 1tsp
Whole red chilies (Long) 6
Turmeric powder ½ tsp
Nutmeg ¼ tsp
Salt ½ tsp
Fresh Cream 1 tbsp
Green coriander 4 tbsp
Oil
Finely chopped onion 2
Tomatoes paste ½ cup
Yogurt 1 cup
Finely chopped garlic 1 tbsp
Ginger 1 tbsp
Poppy seeds powder 1 tbsp
Kashmiri redchilli pwd 1 tsp
Cumin seeds 1tsp
Whole red chilies (Long) 6
Turmeric powder ½ tsp
Nutmeg ¼ tsp
Salt ½ tsp
Fresh Cream 1 tbsp
Green coriander 4 tbsp
Cooking Directions:
In a pan, heat oil add chicken pieces, fry it and take it out.
In same oil add finely chopped onion and cook until golden brown.
Add tomato paste, yogurt, finely chopped garlic, ginger, poppy seeds, kashmiri red chilli pwd, cumin seeds, whole button red chilies, turmeric powder, nutmeg, salt and cook till oil separates.
Add tomato paste, yogurt, finely chopped garlic, ginger, poppy seeds, kashmiri red chilli pwd, cumin seeds, whole button red chilies, turmeric powder, nutmeg, salt and cook till oil separates.
Put whole chicken in masala with ½ cup water. Cook on slow heat until chicken tender. Add Fresh Cream.
In the end, garnish with coriander leaves and serve it.
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