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[Pro. Cooking Expert] Nargisi Kofta - Sis. Faiza - Urdu shahi dish Nargisi Koftay with gravy

Discover a delicious and royal recipe of Mughlai Chicken and Chicken Malai Boti This is a dish for special occasions - not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself! by Chef Sadaat Saddique.

Murgh Musallam literally means whole chicken. It was popular among the royal Mughal families. Here is our take on Murgh Musallam, give it a try and enjoy. #HappyCookingToYou Written Recipe: https://goo.gl/JT8MUY More Recipes on: http://www.foodfusion.com Murgh Masallam Recipe in English: Ingredients: -Dahi (Yogurt) 2 tbs -Lal mirch powder (Red chili powder) 1 tbs or to taste -Dhania powder (Coriander powder) roasted & crushed 1 tbs -Garam masala powder 1 tsp -Zeera powder (Cumin powder) roasted ½ tbs -Namak (Salt) 1 tsp or to taste -Kashmiri lal mirch (Kashmiri red chilies) powder ½ tsp -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Whole chicken 1 kg approx. -Badam (Almonds) ½ Cup -Khashkhash (Poppy seeds) 2 tbs -Kaju (Cashew nuts) 14-15 -Pyaz (Onion) fried 2 medium -Pani (Water) ½ Cup or as required -Cooked rice -Kishmish (Raisins) 1 tbs -Anday (Eggs) hard boiled 2 -Oil 1 & ½ Cups -(Kashmiri red chilies) powder ½ tsp or as required -Dahi (Yogurt) whisked 1 Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Dhania powder (Coriander powder) 1 tsp -Zeera powder (Cumin powder) 1 tsp -Garam masala powder ½ tsp -Pani (Water) ½ Cup or as required Directions: -In bowl,add yogurt,red chili powder,coriander powder,garam masala powder,cumin powder,salt, kashimir red chili powder,ginger garlic paste and mix well. -Add cuts/marks on whole chicken and rub the marination all over the chicken and let it marinate for 4-6 hours or overnight in refrigerator. -In blender,add almonds,poppy seeds,cashew nuts and blend well. -Add fried onion and water,blend until well combined & set aside. -Stuff the marinated chicken with cooked rice,raisins and boiled eggs and tie the whole chicken with thread and use skewers to hold the chicken together. -In a wok,add oil and place stuffed marinated chicken and fry from all sides until golden brown and sprinkle kashmiri red chili powder and keep turning sides in between. -Cover and cook on low flame 6-8 minutes each sides and keep changing sides in between & set aside. -Remove excess oil,add grinded paste and mix well. -Add yogurt and mix well. -Add red chili powder,salt,coriander powder,cumin powder,garam masala powder and mix well for 2 minutes. -Add water,mix well and bring it to boil and cook for 2-3 minutes. -Add fried chicken and basting with the gravy,cover and cook on low flame until oil separates (8-10 minutes) and keep changing sides in between and basting with gravy. -Serve with rice. Recipe in Urdu: Ajza: -Dahi (Yogurt) 2 tbs -Lal mirch powder (Red chili powder) 1 tbs or to taste -Dhania powder (Coriander powder) roasted & crushed 1 tbs -Garam masala powder 1 tsp -Zeera powder (Cumin powder) roasted ½ tbs -Namak (Salt) 1 tsp or to taste -Kashmiri lal mirch (Kashmiri red chilies) powder ½ tsp -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Whole chicken 1 kg approx. -Badam (Almonds) ½ Cup -Khashkhash (Poppy seeds) 2 tbs -Kaju (Cashew nuts) 14-15 -Pyaz (Onion) fried 2 medium -Pani (Water) ½ Cup or as required -Cooked rice -Kishmish (Raisins) 1 tbs -Anday (Eggs) hard boiled 2 -Oil 1 & ½ Cups -Kashmiri lal mirch (Kashmiri red chilies) powder ½ tsp or as required -Dahi (Yogurt) whisked 1 Cup -Lal mirch powder (Red chili powder) 1 tsp or to taste -Namak (Salt) ½ tsp or to taste -Dhania powder (Coriander powder) 1 tsp -Zeera powder (Cumin powder) 1 tsp -Garam masala powder ½ tsp -Pani (Water) ½ Cup or as required Directions: -Bowl mein dahi,lal mirch powder,dhania powder,garam masala powder,zeera powder,namak,kashmiri lal mirch powder aur adrak lehsan paste dal ker ache tarhan mix ker lein. -Whole chicken per cuts/marks laga lein aur chicken per ache tarhan marination laga lein aur 4-6 hours or overnight kliya refrigerator mein marinate ker lein. -Blender mein badam,khashkhash aur kaju dal ker ache tarhan blend ker lein. -Fried pyaz aur pani dal ker ache tarhan blend karein & side per rakh dein. -Marinated chicken mein cooked chawal,kishmish aur boiled anday bhar dein aur whole chicken ko dhaagay aur skewers ko madad sa tie ker lein. -Karhai mein oil dal dein aur stuffed marinated chicken ko tamam sides sa golden brown hunay tak fry ker lein aur kashmiri lal mirch powder sprinkle kertay rahein aur chicken ki sides ko tabdeel kertay rahein. -Dhak dein aur halki ancch per 6-8 minutes kliya paka lein aur bech bech mein chicken ki sides tabdeel kertay rahein & side per rakh dein. -Excess oil ko nikal lein aur grinded paste dal ker ache tarhan mix ker lein. -Dahi shamil karein aur ache tarhan mix ker lein. -Lal mirch powder,namak,dhania powder,zeera powder aur garam masala powder dal ker 2 minutes kliya ache tarhan mix ker lein. -Pani dal ker ache tarhan mix karein aur ubal anay ka bad 2-3 minutes kliya paka lein. -Fried chicken rakh dein aur gravy dal dein,dhak ker halki ancch per oil alag hunay tak paka lein (8-10 minutes) aur bech bech mein chicken ki sides tabdeel kertay rahien aur gravy daltey rahien. -Chawal ka saath serve karein.

Chicken with a new twist, dressed in homemade penut gravy! In loving memory of Sakina Aunty Karim Ing: 1 whole chicken cut and cleaned and skinned 2 tsp ginger and garlic salt to taste lemon pepper to taste 1 tsp of black pepper Marinate the chicken with the above ing and put it in the oven on 400 for about 35 min or until chicken is cooked through. Gravy Ing: 1 tsp of cumin 1 tbsp of whole peppercorns 11/2 cup of rice krispies or cornflakes 11/2 cups of roasted unsalted peanuts 1/2 cup canola oil salt to taste Method: In a small sauce pan dry roast the cumin and the peppercorn to release the flavors making sure not to burn the spices, next put them in a spice grinder and powder the spices. In a sauce pan add about 2 tbsp of olive oil and leave it to warm up in the mean time once the spices are done add them In the food processor with the rice krispies and the peanuts turn the processor on and make sure it has blended well then slowly turn the processor on and start adding the olive oil in it slowly until the mixture has incorporated really well. Next add the mixture to the sauce pan stir and cook for about 2 min. Once the chicken is done add the chicken as well as the drippings in the gravy. Make sure you do a taste test and adjust the seasonings per your taste. Lastly add the chopped coriander and enjoy!

We just lifted the parda from a very unique and tasty recipe.This Moti Parda Pulao will impress all your guests. For best results use #FalakRice.#happycookingtoyou #FoodFusion #digitalammi Written Recipe: https://bit.ly/40oizkN Serves 5-6 Recipe in English: Ingredients: -Falak Extreme Basmati Rice soaked 500g -Water as required Prepare Mince Balls: -Chicken boneless cubes 400g -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Hari mirch (Green chillies) 5-6 -Pyaz (Onion) fried 2 tbs -Maida (All-purpose flour) 2 tbs -Sabut dhania (Coriander seeds) crushed ½ tbs -Falak Pink Salt ½ tsp or to taste -Zeera powder (Cumin powder) ½ tbs -Hara dhania (Fresh coriander) 2 tbs -Boiling water as required -Cooking oil 1-2 tbs -Cooking oil 1 tbs -Badam (Almonds) soaked & peeled 22-25 Prepare Pulao: -Sabut dhania (Coriander seeds) crushed 2 tbs -Saunf (Fennel seeds) crushed 2 tbs -Zeera (Cumin seeds) 1 & ½ tbs -Ghee (Clarified Butter) ½ Cup -Badi elaichi (Black cardamom) 2 -Darchini (Cinnamon sticks) 2 -Sabut kali mirch (Black peppercorns) 1 tsp -Hari elaichi (Green cardamom) 3-4 -Badiyan ka phool (Star anise) 2 -Laung (Cloves) 3-4 -Tamatar (Tomatoes) sliced 2 medium -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Hari mirch (Green chilli) paste 1 & ½ tbs -Pyaz (Onion) fried ½ Cup -Dahi (Yogurt) whisked ¾ Cup -Falak Pink Salt ½ tbs -Lemon juice 1 tbs -Stock cubes 2 (optional) Prepare Dough: -Lukewarm water 1 & ½ Cup -Sugar 2 & ½ tsp -Khameer (Instant yeast) 1 & ½ tsp -Maida (All-purpose flour) sifted 3 Cups -Falak Pink Salt 1 tsp or to taste -Cooking oil 1 tbs -Cooking oil 1 tsp Assembling: -Hara dhania (Fresh coriander) chopped -Podina (Mint leaves) chopped -Pyaz (Onion) fried -Hari mirch (Green chillies) 3-4 -Anday ki zardi (Egg yolk) 1 -Doodh (Milk) 2 tbs -Til (Sesame seeds) white & black Directions: -In a bowl,add rice,water,wash thoroughly & soak for 20 minutes then strain soaked rice & set aside. Prepare Mince Balls: -In a chopper,add chicken,ginger garlic paste,green chillies,fried onion,all-purpose flour,coriander seeds,pink salt,cumin powder,fresh coriander & chop well. -Grease hands with cooking oil,take small quantity of mixture (10g),make balls of equal sizes (makes 48-50). -In boiling water,add prepared mince balls & bring it to boil,cover & cook on medium flame for 3-4 minutes then strain mince balls & set aside.Reserve stock water for later use. -In a frying pan,add cooking oil & fry mince balls on medium flame until golden & set aside. -In the same frying pan,add cooking oil,almonds & fry on medium flame for 2 minutes & reserve for later use. Prepare Pulao: -In a bowl,add coriander seeds,fennel seeds,cumin seeds,mix well & set aside. -In a pot,add clarified butter & let it melt. -Add black cardamom,cinnamon sticks,black peppercorns,green cardamom,star anise,cloves & mix well. -Add tomatoes & mix well. -Add ginger garlic paste,mix well & cook for a minute. -Add green chilli paste,fried onion,mix well & cook until tomatoes are soft. -Add yogurt,prepared spices,pink salt,mix well & cook on medium flame for 2-3 minutes. -Add lemon juice,mix well & cook until oil separates. -Add stock cubes & mix well. -Reserve 1/3rd gravy masala for layering. -In remaining gravy masala,add reserved stock water,mix well & bring it to boil. -Add soaked rice,mix well & bring it to boil,cover & steam cook on low flame until 80% done & set aside. Prepare Dough: -In a jug,add lukewarm water,sugar,instant yeast & mix well,cover & let it proof for 5 minutes. -In a bowl,add all-purpose flour,pink salt & mix well. -Add cooking oil & mix well until it crumbles. -Gradually add yeast mixture,mix well & knead until dough is formed. -Add cooking oil & knead again,cover & let it proof for 1 hour (warm place). -Sprinkle dry flour & knead dough again until smooth. -Sprinkle dry flour & roll out with the help of rolling pin. Assembling: -On a bowl,place rolled dough,add fried mince balls,reserved gravy masala,fried almonds,cooked rice,fresh coriander,mint leaves,fried onion,green chillies,cooked rice & press gently,fold the edges to close then flip on baking tray. -In egg yolk,add milk & whisk well. -Apply on dough with the help of brush & sprinkle sesame seeds. -Bake in preheated oven at 180C for 15 minutes (on both grills). -Carefully cut the dough & serve with raita or salad.

A wonderfully tasty combination of rice, noodles, veggies and chicken, which is a little sweet and a little spicey. Ing: 2 cups cooked rice (precooked with soy sauce) 1 to 2 cups boiled rice noodles 1 to 2 cups chicken (cut according to your preference) For the Veggies 2 tbsp of oil for frying the veggies 1/4 cup fresh ginger julienned 1/2 cup spring onions chopped 1 cup red bell pepper 1 cup yellow bell pepper 1 cup green bell pepper 1 cup cabbage (sliced thinly) 1 cup carrots (shredded) 2 cups bean sprouts 1 tbsp ginger and garlic 1 tsp black pepper 1/2 tsp pepper flakes (optional) 1/4 tsp of cayenne (optional) salt to taste 2 to 3 whole dried red pepper 1 tsp sesame oil 4 tbsp soy sauce 1/2 cup ketchup 1 tsp sambal or hot sauce 8 to 10 pieces of garlic (cut in thin slices) 1/4 cup of oil 2 to 3 red peppers 1 tbsp chong onions Method: Prepare your rice and keep it aside, next prepare your pasta and keep it aside, then clean your chicken, cut it and set it aside. Prepare all the veggies and the ginger and the garlic, and keep all this aside. In a wok add the oil and let it get nice and hot then add the chicken fry for about 30 seconds and add the soy sauce, salt, red crushed pepper, ginger and garlic, black pepper and stir all this really well and let it cook for about 5 min next add the sambal and the ketchup, so you have a little gravy, make sure and do a taste test so it\'s tasty. Keep this aside in a different place and we will reuse the wok. In the same wok add the oil, once hot, add ginger, spring onions, all the 3 bell peppers, cabbage, and carrots as well as the black pepper, salt, and pinch of cayenne. Stir fry on high for about a minute and add the bean sprouts and sesame oil stir fry for another 30 seconds then add the rice noodles and mix all the ingredients together as well as another 2 tbsp of soy sauce. Keep aside if you want to layer the rice if not you can add the rice inside and mix it all up... Make sure and fry the fresh garlic in a 1/4 cup of oil, 1 tbsp chopped spring onions is optional, as well as the dried peppers, this oil can be put on the top of the dish or keep aside and leave on the side. For the layers, in a big plate or bowl add the rice, then add the veggie and pasta layer on top of the rice, now add the layer of the chicken and the gravy and this will be your third layer. Lastly drizzle some of the garlic oil on top and if you want to serve the extra on the side then reserve some otherwise add it all to the top of dish. This dish can also be garnished with more spring onions. To serve you can also make a dressing that consists of half and half so if you are mixing 4 tbsp ketchup add 4 tbsp of mayonnaise, as well as a hot sauce or sambal or even tabasco. Mix all this well and either serve it on the side or you can drizzle it on top of the dish! Enjoy!

Written Recipe: http://bit.ly/2XjwXdd Mughlai BBQ Biryani Serves 6-8 Recipe in English: Ingredients: -Chicken mince (Qeema) 750 gms -Lal mirch powder (Red chili powder) 1 tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Garam masala powder 1 tsp -Namak (Salt) 1 tsp or to taste -Baisan (Gram flour) roasted 3-4 tbs -Koyla (Charcoal) for smoke -Cooking oil 1 Cup -Pyaz (Onion) sliced 3 medium -Badam (Almonds) 12-15 -Adrak lehsan paste (Ginger garlic paste) 3 tbs -Hari mirch (Green chillies) paste 4-5 tbs -Namak (Salt) 1 tsp or to taste -Shan white korma masala 1 pack -Dahi (Yogurt) whisked 250 gms -Cream 200 ml -Chawal (Rice) sella 1 kg (soaked & boiled with 2 tbs salt until 3/4th done) -Podina (Mint leaves) chopped ½ Cup -Hara dhania (Fresh coriander) chopped ½ Cup -Kewra water 1 tbs -Zarda ka rang (Yellow food color) 1/3 tsp or as required -Ghee 1 & ½ tbs Directions: -In bowl,add chicken mince,red chili powder,turmeric powder,garam masala powder,salt,gram flour and mix until well combined. -Give a charcoal smoke for 2 minutes. -Grease hands with oil,take a mixture 1 tbs and make meat balls of equal sizes (makes 30-32). -In wok,add cooking oil and fry meatballs until golden brown & set aside. -In the same wok,add onion and sauté until translucent and take out in a bowl & set aside. -In grinder,add almonds and grind well. -Add sautéed onions and grind to make a smooth paste. -In the same wok,heat cooking oil,add grinded onion & almonds paste and mix well. -Add ginger,garlic paste,grinded green chilies and mix well. -Add salt and mix. -Add chicken white korma and mix well. -Add yogurt,mix well and cook for 2-3 minutes. -Now add fried meatballs and mix gently. -Cover and cook on medium flame for 5 minutes then cook on high flame until oil separates. -Add cream,mix well & set aside. -In pot,add half quantity of boiled rice,meat balls with gravy,mint leaves,fresh coriander and remaining quantity of boiled rice. -In kewra water,add yellow food color and mix well. -Add dissolve food color and ghee,cover and steam cook on low flame for 8-10 minutes & serve! Recipe in Urdu: Ajza: -Chicken mince (Qeema) 750 gms -Lal mirch powder (Red chili powder) 1 tsp or to taste -Haldee powder (Turmeric powder) ½ tsp -Garam masala powder 1 tsp -Namak (Salt) 1 tsp or to taste -Baisan (Gram flour) roasted 3-4 tbs -Koyla (Charcoal) for smoke -Cooking oil 1 Cup -Pyaz (Onion) sliced 3 medium -Badam (Almonds) 12-15 -Adrak lehsan paste (Ginger garlic paste) 3 tbs -Hari mirch (Green chillies) paste 4-5 tbs -Namak (Salt) 1 tsp or to taste -Shan white korma masala 1 pack -Dahi (Yogurt) whisked 250 gms -Cream 200 ml -Chawal (Rice) sella 1 kg (soaked & boiled with 2 tbs salt until 3/4th done) -Podina (Mint leaves) chopped ½ Cup -Hara dhania (Fresh coriander) chopped ½ Cup -Kewra water 1 tbs -Zarda ka rang (Yellow food color) 1/3 tsp or as required -Ghee 1 & ½ tbs Directions: -Bowl mein chicken qeema,lal mirch powder,haldee powder,garam masala powder,namak aur baisan dal ker ache tarhan mix ker lein. -2 minutes kliya koyla ka dhuwan dein. -Haathon ko oil sa grease karein aur mixture ko la ker ek jaisay sizes ka koftay tayyar ker lein (makes 30-32). -Karhai mein cooking oil aur koftay dal dein aur golden brown hunay tak fry ker lein & side per rakh dein. -Us he karhai mein pyaz dal dein aur translucent hunay tak sauté ker lein aur bowl mein nikal ker side per rakh dein. -Grinder mein badam dal dein aur ache tarhan grind ker lein. -Sautéed pyaz dal dein aur grind ker ka smooth paste tayyar ker lein. -Us he karhai mein cooking oil garam karein aur grinded pyaz & badam paste dal ker ache tarhan mix ker lein. -Adrak lehsan paste aur grinded hari mirch dal ker ache tarhan mix ker lein. -Namak dal ker mix karein. -Chicken white korma dal ker ache tarhan mix ker lein. -Dahi dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein. -Ab fried koftay dal ker gently mix ker lein. -Dhak dein aur darmiyani ancch per 5 minutes kliya paka lein phir tez ancch per oil alag hunay tak paka lein. -Cream dal ker ache tarhan mix karein & side per rakh dein. -Pot mein half quantity chawal,koftay with gravy,podina,hara dhania aur baqi bachay hoye chawal dal dein. -Kerwa water mein zarda ka rang dal ker ache tarhan mix ker lein. -Dissolve zarda ka rang aur ghee dal dein aur dhak ker halki ancch per 8-10 minutes kliya steam cook ker lein & serve karein.

Written Recipe: http://bit.ly/2ENzzbZ Restaurant Style Biryani Serves 6-7 Recipe in English: Restaurant Style Biryani Serves 6-7 Recipe in English: Ingredients: -Pani (Water) ½ Cup -Haldee powder (Turmeric powder) ½ tsp -Namak (Salt) ½ tbs or to taste -Zeera (Cumin seeds) ½ tbs -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Pyaz (Onion) sliced 2 medium -Chicken 700 gms -Rafhan corn oil ½ Cup -Hari elaichi (Green cardamom) 2-3 -Badi elaichi (Black cardamom) 2 -Sabut kali mirch (Black peppercorns) ½ tsp -Laung (Cloves) 5-6 -Darchini (Cinnamon stick) 2-3 -Tez paat (Bay leaves) 2 -Dhania powder (Coriander powder) 1 & ½ tbs -Lal mirch powder (Red chili powder) 2 tsp or to taste -Garam masala powder ½ tbs -Kali mirch powder (Black pepper powder) 1 tsp -Tamatar (Tomatoes) chopped 2 medium -Dahi (Yogurt) whisked ½ Cup -Hara dhania (Fresh coriander) chopped ½ Cup -Podina (Mint leaves) chopped ½ Cup -Hari mirch (Green chilies) 3-4 -Aloo bukhara (Dried plums) 8-9 -Pyaz (Onion) fried -Chawal (Rice) basmati 700 gms (soaked & boiled until 3/4th done) -Biryani masala 1 tbs -Lemon slices -Kewra water 2 tbs -Zarda ka rang (Yellow food color) ½ tsp or as required -Pyaz (Onion) fried Directions: -In wok,add water,turmeric powder,salt,cumin seeds,ginegr garlic paste and mix well. -Add onion,chicken and mix well. -Cover and cook on low flame for 5-6 minutes then cook on high flame for 2-3 minutes & set aside. -In pot,add corn oil,green cardamom,black cardamom,black peppercorns,cloves,cinnamon sticks,bay leaves and mix. -Add coriander powder,red chili powder,garam masala powder,black pepper powder,mix well and cook for 2 minutes. -Add tomatoes and mix well. -Add yogurt and mix well. -Now add cooked chicken mixture,mix well and cook for 4-5 minutes. -Add fresh coriander,mint leaves,green chilies,mix well and cook on high flame until oil separates. -Add dried plums and mix well. -Take out half of the chicken mixture in a bowl and set aside. -Add fried onion,boiled rice,remining chicken gravy,fried onion,biryani masala,lemon slices and remaining boiled rice. -In kewra water,add yellow food color and mix well. -Add dissolve food color,fried onion,cover and steam cook on low flame for 10-12 minutes. Recipe in Urdu: Ajza: -Pani (Water) ½ Cup -Haldee powder (Turmeric powder) ½ tsp -Namak (Salt) ½ tbs or to taste -Zeera (Cumin seeds) ½ tbs -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Pyaz (Onion) sliced 2 medium -Chicken 700 gms -Rafhan corn oil ½ Cup -Hari elaichi (Green cardamom) 2-3 -Badi elaichi (Black cardamom) 2 -Sabut kali mirch (Black peppercorns) ½ tsp -Laung (Cloves) 5-6 -Darchini (Cinnamon stick) 2-3 -Tez paat (Bay leaves) 2 -Dhania powder (Coriander powder) 1 & ½ tbs -Lal mirch powder (Red chili powder) 2 tsp or to taste -Garam masala powder ½ tbs -Kali mirch powder (Black pepper powder) 1 tsp -Tamatar (Tomatoes) chopped 2 medium -Dahi (Yogurt) whisked ½ Cup -Hara dhania (Fresh coriander) chopped ½ Cup -Podina (Mint leaves) chopped ½ Cup -Hari mirch (Green chilies) 3-4 -Aloo bukhara (Dried plums) 8-9 -Pyaz (Onion) fried -Chawal (Rice) basmati 700 gms (soaked & boiled until 3/4th done) -Biryani masala 1 tbs -Lemon slices -Kewra water 2 tbs -Zarda ka rang (Yellow food color) ½ tsp or as required -Pyaz (Onion) fried Directions: -Karhai mein pani,haldee powder,namak,zeera aur adrak lehsan paste dal ker ache tarhan mix karein. -Pyaz aur chicken dal dein aur ache tarhan mix ker lein. -Dhak dein aur halki ancch per 5-6 minutes kliya paka lein phir tez ancch per 2-3 minutes kliya paka lein & side per rakh dein. -Pot mein corn oil,hari elaichi,badi elaichi,sabut kali mirch,laung,darchini aur tez paat dal ker mix karein. -Dhania powder,lal mirch powder,garam masala powder aur kali mirch powder dal ker ache tarhan mix karein aur 2 minutes kliya paka lein. -Tamatar dal ker ache tarhan mix karein. -Dahi shamil karein aur ache tarhan mix ker lein. -Ab cooked chicken mixture dal ker ache tarhan mix karein aur 4-5 minutes kliya paka ein. -Hara dhania,podina aur hari mirch dal ker ache tarhan mix karein aur tez ancch per oil alag hunay tak paka lein. -Aloo bukhara dal ker ache tarhan mix karein. -Ek bowl mein adha chicken mixture nikal lein & side per rakh dein. -Fried pyaz,boiled chawal,baqi bache hoye chicken gravy,fried pyaz,biryani masala,lemon slices aur remaining boiled chawal dal dein. -Kewra water mein zarda ka rang dal ker ache tarhan mix karein. -Dissolve zarda ka rang aur fried pyaz dal dein aur dhak ker halki ancch per 10-12 minutes kliya steam cook ker lein.

A delicious new Bangladeshi mutton tairi recipe for you. #HappyCookingToYou Written Recipe: http://bit.ly/2QaaiB5 Bangladeshi Mutton Tahiri Serves 5-6 Recipe in English: Ingredients: -Darchini (Cinnamon sticks) 2 -Hari elaichi (Green cardamom) 3 -Badi elaichi (Black cardamom) 2 -Laung (Cloves) 4-5 -Sabut kali mirch (Black peppercorns) 10-12 -Shahi zeera (Caraway seeds) ½ tsp -Jaifil (Nutmeg) 1/4 piece -Javatri (Mace) ½ piece -Dahi (Yogurt) 3 tbs -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Dhania powder (Coriander powder) 1 & ½ tsp -Lal mirch powder (Red chili powder) ½ tbs or to taste -Namak (Salt) 1 tsp or to taste -Zeera powder (Cumin powder) 1 tsp -Mutton mix boti ½ kg -Cooking oil 1/4 Cup -Pyaz (Onion) sliced 1 medium -Hari mirch (Green chillies) 4 -Pani (Water) ½ Cup or as required -Cooking oil 3-4 tbs -Pyaz (Onion) sliced 1 small -Hari mirch (Green chillies) 2-3 -Chawal (Rice) basmati 2 Cup (soaked) -Garam pani (Hot water) 2 Cups or as required -Namak (Salt) ½ tsp or to taste Directions: -In spice mixer,add cinnamon sticks,green cardamom,black cardamom,cloves,black peppercorns, caraway seeds,nutmeg,mace and grind to make a powder & set aside. -In bowl,add yogurt,ginger garlic paste,coriander powder,red chili powder,salt,cumin powder,ground spices and whisk well. -Add mutton mix boti,mix well and marinate for 1 hour. -In pot,add cooking oil,onion and fry until light golden. -Add green chillies and mix well. -Now add marinated mutton and mix well. -Add water and mix,cover and cook on low flame until tender (approx. 40-50 minutes). -In pot,add cooking oil,onion and fry until light golden. -Add green chillies and mix. -Add rice and mix well. -Now add cooked mutton gravy and mix well. -Add hot water,salt and mix well. -Cover and steam cook on low flame for 18-20 minutes & serve! Recipe in Urdu: Ajza: -Darchini (Cinnamon sticks) 2 -Hari elaichi (Green cardamom) 3 -Badi elaichi (Black cardamom) 2 -Laung (Cloves) 4-5 -Sabut kali mirch (Black peppercorns) 10-12 -Shahi zeera (Caraway seeds) ½ tsp -Jaifil (Nutmeg) 1/4 piece -Javatri (Mace) ½ piece -Dahi (Yogurt) 3 tbs -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs -Dhania powder (Coriander powder) 1 & ½ tsp -Lal mirch powder (Red chili powder) ½ tbs or to taste -Namak (Salt) 1 tsp or to taste -Zeera powder (Cumin powder) 1 tsp -Mutton mix boti ½ kg -Cooking oil 1/4 Cup -Pyaz (Onion) sliced 1 medium -Hari mirch (Green chillies) 4 -Pani (Water) ½ Cup or as required -Cooking oil 3-4 tbs -Pyaz (Onion) sliced 1 small -Hari mirch (Green chillies) 2-3 -Chawal (Rice) basmati 2 Cup (soaked) -Garam pani (Hot water) 2 Cups or as required -Namak (Salt) ½ tsp or to taste Directions: -Spice mixer mein darchini,hari elaichi,badi elaichi,laung,sabut kali mirch,shahi zeera,jaifil aur javatri dal dein aur grind ker ka powder tayyar ker lein & side per rakh dein. -Bowl mein dahi,adrak lehsan paste,dhania powder,lal mirch powder,namak,zeera powder aur ground spices dal ker ache tarhan whisk ker lein. -Mutton mix boti dal ker ache tarhan mix karein aur 1 hour kliya marinate ker lein. -Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein. -Hari mirch dal ker ache tarhan mix karein. -Ab marinated mutton dal ker ache tarhan mix ker lein. -Pani dal ker dhak dein aur halki ancch per gosht gul janay tak paka lein (approx. 40-50 minutes). -Pot mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein. -Hari mirch dal ker mix ker lein. -Chawal dal ker ache tarhan mix ker lein. -Ab cooked mutton gravy dal ker ache tarhan mix ker lein. -Garam pani aur namak dal ker ache tarhan mix karein. -Dhak dein aur halki ancch per 18-20 minutes kliya steam cook ker lein & serve karein.

Learn to make karamati koftas. These are very delicious koftas made by chicken qeema.

A dangerously delicious finger licking chicken nihary that is really easy and tasty! Ing: 1 Chicken cut in 8 pieces 1 large onion Julianned 1 tbsp ginger and garlic 1 tbsp nihary masala 1 fresh lime juiced 2 tbsp white flour 1/2 cup water salt to taste fresh ginger Julianned for garnishing 1/4 cup canola oil (1/2 cup was a bit too much) Method: In a pot add the oil and fry the sliced onions till golden brown and set aside, next in the same oil add ginger and garlic, making sure you don\\\'t burn it, than add 1 tbsp of the Shan nihary masala and fry it in the oil, once it has released the flavors add the chicken and turn it so it is completely mixed with the spices, cover till the chicken is cooked. In the mean time mix the water with the flour and this will be our thickening agent for the curry, keep it aside. At this time prepare the cucumber pickle. While you are making the pickle keep an eye on the chicken turning it occasionally. Make sure not to over cook the chicken as doing this will make the chicken really tough and dry. Add the flour and water mixture in the curry and stir till it thickens up a bit. If you want more gravy add more water to it, if you want the nihary thick than don\\\'t add the extra water. Season it with salt per your taste and some fresh lime juice, do a taste test and make sure the taste is how you like it, lastly sprinkle the fried onions, fresh cilantro and ginger.. Enjoy! Cucumber pickle 1/2 a onion julianed thin 3 to 4 small baby pickles sliced thin 1 lime juiced 1 tbsp vinegar salt to taste Cayenne powder (optional) Method: Once you have cut the onions and cucumbers add the lime juice, vinegar, salt and marinate it for at least 20 min. Add the cayenne just before serving, if you want it really spicy you can add it when you add the vinegar.

A wonderful addition to your collection of recipes, quick easy and delicious roasted chicken! You can either make this in your oven or use an electric skillet preheat oven to 400 degrees Ing: 2 whole chicken cut in 8 pieces in a separate bowl mix the following ing: 1 tbsp fresh ginger and garlic 1/2 cup yogurt salt to taste 1 tbsp lemon pepper 1 tsp pepper 2 tsp basil 1 cup sour cream (you can use fat free if you like) 4 tbsp tomato paste 2 tbsp of lemon basil chopped (add it 1/2 way before the chicken get done) 1 tbsp cilantro chopped also added while you ad the lemon basil Mix all the marinade together throughly than go ahead and add it to the chicken making sure you mix it well. Once everything is really well mixed add it to the electric skillet which is on 400 degrees and cover it, after the 25 minutes uncover and make sure the chicken is done, than leave the skillet open so the liquid disappears and you are left with a thick gravy. This is a perfect dish that goes really well with either my roasted potatoes and cheese http://www.youtube.com/watch?v=i-wU7K... any naan or mashed potatoes! Enjoy

CHICKEN MANCHURIAN

Malabar paratha, the very name itself makes the mouth water. Any dish from the Malabar region is a delicacy. The delectable gently cooked, mild flavored malabar recipes are a pride to South Indian cooking. The malabar cuisine is famous for the non vegetarian recipes. When it comes to the vegetarian dishes the Malabar parathas takes the top position. These layered flakey flat bread just melts away in your mouth. This is one bread which demands ultimate patience and care while in process. This is made of maida and tastes excellent with Veg Korma or any gravy. Ingredients 2 cup maida as needed oil pinch salt as needed water Directions Take a bowl add maida salt mix well then add water and make into soft dough and rest for 5 min take the rested dough knead well for 2min then rest it again for 5 min Now take the rested dough divide into equal portions and make into balls by applying oil to hands and keep aside for 3-4min Now take the rested balls and flat the dough by applying oil on the base and make into thin sheets and apply on top of the sheet and sprinkle flour and fold as shown in the video and rest for 2-3min now take the rested folded dough and roll like chapati and cook on both the sides by applying oil. remove the parata from tawa and with both the hands just push the paratha with both the hands so that the layers comes out. kerala parota or malabar paratha,Porotta made easy with vahchef

Baby Onion Khatta Salan - VahChef - English

Tomato Ka Salan - VahChef - English

A dangerously delicious finger licking chicken nihari that is really easy and tasty! Ing: 1 Chicken cut in 8 pieces 1 large onion Julienned 1 tbsp ginger and garlic 1 tbsp nihari masala 1 fresh lime juiced 2 tbsp white flour 1/2 cup water salt to taste fresh ginger Julienned for garnishing 1/4 cup canola oil (1/2 cup was a bit too much) Method: In a pot add the oil and fry the sliced onions till golden brown and set aside, next in the same oil add ginger and garlic, making sure you don\\\'t burn it, than add 1 tbsp of the Shan nihary masala and fry it in the oil, once it has released the flavors add the chicken and turn it so it is completely mixed with the spices, cover till the chicken is cooked. In the mean time mix the water with the flour and this will be our thickening agent for the curry, keep it aside. At this time prepare the cucumber pickle. While you are making the pickle keep an eye on the chicken turning it occasionally. Make sure not to over cook the chicken as doing this will make the chicken really tough and dry. Add the flour and water mixture in the curry and stir till it thickens up a bit. If you want more gravy add more water to it, if you want the nihary thick than don\\\'t add the extra water. Season it with salt per your taste and some fresh lime juice, do a taste test and make sure the taste is how you like it, lastly sprinkle the fried onions, fresh cilantro and ginger.. Enjoy! Cucumber pickle 1/2 a onion julianed thin 3 to 4 small baby pickles sliced thin 1 lime juiced 1 tbsp vinegar salt to taste Cayenne powder (optional) Method: Once you have cut the onions and cucumbers add the lime juice, vinegar, salt and marinate it for at least 20 min. Add the cayenne just before serving, if you want it really spicy you can add it when you add the vinegar.

Chicken Manchurian Recipe - Urdu