Sun's Kitchen Recipees

Haleem similar dish : Haarees

2012-06-07T20:17:00.001-07:00

" Harees "

This is a very impoortant and famous traditional dish in our country, personally i never tried making it, becuz i know i wont i do it like my mom.. (she does it very well)!!

Ingredients:

- 4 cups harees seeds

- 1 kg meat ( mom usually uses more.. bcuz we do it for big occassions )

- 10 cups water (as i said if u will do more u need more water)

- 2 tblespoon salt

method:

- wash the harees seeds and soak overnight

- wash the meat very well

- in a pan place the meat with water and boil until foam appears on the surface,, then remove the foam

- add in the harees seeds and leave to cook over low heat for 4-6 hours while stirring frequently to avoid sticking to the pan

- when meat and the seeds are cooked add salt and stir

- beat the harees with a big wooden spoon until seeds are dissolved and the meat melts.

- then serve

note : * for decoration u have to apply ghee on top! (its a must)

Kesri Bhath : Sooji ka Halwa : Sweet dish

2012-06-07T20:16:00.003-07:00

" Khabeesa"

Its a traditional sweet, very yummy..

Ingredients:

- 3 cups of semolina

- 1/2 teaspoon turmeric

- 1/2 cup of rose water

- 2 1/2 cup of sugar

- 4 cups of water

- 200g of butter

- 1/2 cup of ghee

- 1/2 teaspoon almond, boiled, peeled and rosted

- 1/2 cup raisins

- 1/4 cup pistachio (slices)( to taste)

Method:

- stir and fry semolina in a frying pan

- mix water with sugar in a bowl, place over heat to form a syrup then add to it the turmeric and cardomom

- mix rose water and saffron, blend in butter and ghee and mix well. once the semolina is golden color pour over the syrup and keep mixing until all semolina is soacked, then pour over the rose water and cover it. lever over medium heat for 1/2 hour stirring from time to time.

- add almonds and raisins and serve

Chicken Recipe : Margoog

2012-06-07T20:16:00.000-07:00

" Margoog"

Note: * this dish can be made with chicken or meat its ur choice but here i worked with chicken

Ingredients:

for the dough:

- 1 cup flour
- 1/2 teaspoon salt
- 1 1/4 - 1 1/2 cup water
For the stock:

- 2 chopped onions
- 1/2 teaspoon grated, garlic and ginger
- 2 hot green chilis
- 4 big fresh chopped tomatos
- 3 tablespoon tomato paste
- 2 potatoes and carrots
- 1 eggplants
- 6 pumpkin pieces
- 1 cup of green beans
- 4 black lemons ( u make them by urself or buy them)
- 1 teaspoon cumin , coriander, and turmeric powder
- 1 1/2 table spoon salt
- 1 1/2 teaspoon sweet cinamon
- 1 full chicken cut into 8 pieces
- 4 table spoon coriander and parsley
- 12 -14 cup of water

Method:

- To make the dough: sift the flour and add in water and salt. mix it and leave it aside for 1 1/2 hour. then shape the dough into medium sized balls and roll out into thin circles.

- to make the stock: wash the chicken and cut into 8 pieces. then place it into a pan over heat until moisture leaks out.

- heat the oil and fry the onions until u get the golden color

- add the chicken, garlic, ginger and green chilis and mix them together, then add the spices, tomato sauce, vegetables and black lemons and mix together for another 2 minutes

- add chopped tomatoes and mix, add the water and cover the pan and leave it to cook by itself until the chicken and vegetables are ready.

- roll out dough and place over the stock, cut with spoon and leave to cook until it is dissolved in the stock

- then serve...

recipee : Lugaimat : Gulgule : Sweet Dish

2012-06-07T20:14:00.001-07:00

Traditional Dish # 2:

"Lugaimat"

I dunno how to translate that into English, but i hope u get it through the ingredients. Its a traditional sweet, and we usually eat it with honey.
Ingredients:

- 2 cups of flour

- 1 small spoon of baking powder

- 1 tbl spoon powder sugar

- salt (if u want not necessary) but i usually put 1 teaspoon

- 3 table spoon of custard powder

- 1 cup of warm water

Method:

- mix all the ingredients together and leave it aside for 3 - 4 hours

- then bring a big pan and warm the oil and bring the mixture u made and start shaping like small round balls and throw them into the pan.

- Once there in the pan u should not stop from turning them around bcuz if u donot move them they will burn on u .

- once they're golden color take them out and put the honey on them.
Notes: *You should use a deep pan so u can put too much oil that when u put the balls they float

* Not only honey can be used ,, u can also use the honey that comes from dates if available! we call it (dibs)

As u can c in this pic.. near the plate its not honey its dibs!

sago kheer

2012-03-11T05:03:00.003-07:00

Note: Sago is type of white grain that can be found in some tree's in east asia,, and this is how it looks..

Ingredients:

250 grams of sago grain

3 small cups of sugar

small spoon of ghee

1 litre of water

a little bit of saffron

little bit of cardomom powder

Method:

- First wash the sago and drain it and keep aside

- Melt the sugar, then add a little of water to make it look like a syrup and u should get the golden color.

- then add the saffron in to the sugar syrup and mix well

- then add the ghee and the sago and mix just a little and leave it on medium fire for 20 minutes , until u see that the grain is gone and its fully watery like!

- before serving add the cardamom powder just a little only for the taste!!

TEA

2012-03-11T05:01:00.003-07:00

TEA
*****

friends ur sillly friend sens makes tea also with perfect measurements-- one of my aunts used to say--"sahar chai bhi dawai jaisa banti hai--naap tol ker!!"..

Ingredients: [2cups]

tea powder-- right now using tata tea gold--(coz tata tea life was out of stock--this is best!)

okay

tea powder-- 2 tsp

sugar: 4tsp(teaspoon full)

milk--1.5 cup

water-- 1 cup..

malai--2 tsp

method:

* boil 1cup water in tea pan

* add 2 tsp tea leaves and 4 tsp sugar and boil

* add 1.5 cup milk & boil.

* after it bil..reduce flame to simmest & let it boil more till color gets perfect!!

* filter it in tea cup--add malai..

& relish tasty tea!!!

Cupcake Recipe

2012-03-11T04:58:00.003-07:00

The world of cake is very wide, it has many kind of cakes and here I will outline the original recipe, flavored with vanilla.

Quantity: 24 pieces (medium size), it can vary depends on u of ocourse..
Cupcake processing time: 30 minutes
Baking time: 25 minutes

Ingredients:

2 and 1/4 cup flour
1 and 1 / 4 cup sugar
1 tbsp baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla powder
2 eggs large size
1 cup milk
1/2 cup butter

Method:

- In the blender add eggs, sugar and mix well until u get a light color then pour in to a deep bowl.

- Add baking powder , salt and and vanilla

- Add butter and mix well

- start adding flour while mixing, then add milk, and mix well

- you have to have the special cupcake tray that goes in to the oven, u will find it in the supermarkets,,, and the cupcake papers (as i said sizes vary)

- pour the mixture into each paper, adjust the oven to 120 degree, and put the cupcakes in.

- leave it until it becomes golden.

Mini Tart Toffee

2012-03-11T04:57:00.004-07:00

Mini Tart Toffee... ...

- 1 butter - finger size

- 1 cup flour

- 1 tabe spoon chocolate powder

- 2 kiri cheese.. or the triangle cheese

method:

mix the ingredients together.. it wll be something like bread crumbs... put them together and make small balls and put each ball in the cupcake tray.and poke it with the fork.. then leave in the fridge to get cold...

then put in the oven for 7 minutes on high heat...

then leave it to cool down compleately .. so that it doesnt break on u when u take it out!

tehn bring some toffee and pour it in the midle of each one.. (then in a different pan put some cream + hershey chocolate and let it melt on the heat) add it along with teh tofee,,

this is a photo of the ready toffee.. u can buy it from any supermrket.. no need to make at home!

design it with chocolate lines...

Kushari Rice

2012-03-11T04:56:00.003-07:00

Kushari Rice

..(famous egyptian dish.. u will find it in every arab house ) , my mom does it better than me!!!

Its an Egyptian dish containing rice, lentils, chickpeas, and macroni...

BUT

in my version i only used lentils..

First i boiled the lentils, but i didnt leave it much i dont want to be very very soft.. just medium soft!

then i fried the onions, around 7 pieces,

then in a big pan i fried another onion (chopped into small soft pieces) just one! along with 3 pieces of smashed garlic, and dill, then i added half table sppon cumin powder, 1 table spoon soft coriander, 1 table spoon black peper, 1 maggi cube, and finally teh salt.. MIX WELL!

tehn , add some hot boiled water on top, and leave to boil for 5 minuutes.

then i added half the amount of the fried onions not all of it,, cuz the rest will use it later...

and after 5 mintes , we add in the lentils, and mix it well..

again after 5 minuets of mixing, add in the rice, (i didnt explain the rice process, i thnk all of u know how to boil the rice,,!), then we mix the rice, very well with the rest, make sure water is covering around 1 cm.

first 10 minutes make the fire high.. until teh rice absorbs the water.. once that happens, then decrease the fire make it like medium to low heat... bring a small piece of butter and add it on top with out mixing and close the pan.. i want to melt by itself with the heat..s o it can give it a nice taste and smell...

+ add an aluminum on the pan and close it.. so it can cook.. like steam cook!

Finally serve it....

garnish it with teh rest of the ffried onions,, and some lemons..

* uSUALLY: we serve it with toppings such as tomato sauce,, or garlic...

Mutton Rezala

2012-03-11T04:55:00.001-07:00

This one here, is called Mutton Rezala, a traditional Mughal dish made known to us by a little family run joint in Calcutta called Sabir's.It is not too spicy. therefore, it engages the part of u that craves the taste of spices…the result is a heavenly soft feel of mutton in a sparse, but none the less rich and aromatic gravy which can easily slake any form of lust or gluttony!

Serving size : This serves about 6-7 adults when served as a part of a complete meal
Time Taken: Prep :15 mins; Marination:8-12 hrs; Cooking Time: 30-40 mins
What You Need
Mutton/Goat Meat ~ 5lb preferably from the raan of a khassi and not patthaor diced Beef/ prime,full-fat, stewing steak….i totally love this version too…
the 2 meats have a definitve taste of their own….however its made of mutton, traditionally.

Onion ~ 5 cups of chopped red onion
Garlic ~ 12 cloves
Ginger ~ 2" piece
Raw Papaya paste/ Meat tenderiser…i prefer papaya paste coz it gives a better texture and doesn't smell as awful as the meat tenderiser.
Yogurt 1 cup for marinade + 2 or 3 cups for later
Grind to a Dry Spice powder
Cardamom ~ 4 big black + 20 green
Mace/Javetri ~ 1 tbsp
Clove ~ 10
Pepper Powder ~ 1 tbsp

For Gravy
Onion ~ 1/2 of a large thinly sliced (Optional)
Ginger Paste ~ 2 tsp
Garlic Paste ~ 2 tsp
Kewra Water ~ 1 tsp (must for the fragrance)
Milk ~ 2 tbsp
Saffron ~ few strands
Salt ~ to taste
Oil ~ Cooking oil preferably Canola or Ghee
Ghee ~ 1 tbsp
Whole Spices for tempering
Bay Leaf ~ 5
Whole Red Chili ~ 15 -- Do not crack the red chili, use whole, this brings you the smell of the spice without excess heat. Depending on your spice level decrease this quantity
Black Peppercorn ~ 3-4 tsp whole is better or use 1 tbsp of pepper powder
Cardamom ~ 2 Black + 10 green
Clove ~ 15
Cinnamon Stick ~ 4-5

Step 1
Grind to a dry powder the spices listed under "Grind to Dry Powder" or u can buy them off a website or something…in India its quite easily available, i would presume.
Pre-marinade
Heat Oil
Fry the 5 cup of onion + 12 clove of garlic + 2" piece of ginger until onion is soft and browned at edges
Cool and make a paste.
Add to this 1 cup of yogurt and blend well

Traditional Route: Don't fry onion, garlic, ginger, just make a paste of above

Marinade

In a big large mouthed bowl (or use an aluminum tray) add the washed and cleaned mutton pieces.
Add the paste + yogurt from Step 2
Add the dry spice powder from Step 1Add Raw papaya paste/ meat tenderizer.
Add salt to taste
Mix well
Let it rest for 2-3 hours, overnight is better.

Gravy

Heat Oil + 1 tbsp Ghee in a heavy bottomed large pan

Temper the Oil with all spices listed under Whole Spice. Add about 1/2 tsp of sugar.

When the spices sizzle add 1/2 of an onion sliced thin and fry till onion starts to brown
Add 2 tsp of Ginger Paste + 2 tsp of Garlic Paste and fry for couple of minutesTraditional route: Skip this step though it is highly recommended if u haven't put brown onion paste in the marinade.

Remove the meat pieces from the marinade, shaking off any excess liquid and add to the pan. Saute the meat pieces till the raw pink coloring is gone. A lot of water will be released at this point and it will smell heavenly.

In a bowl beat about 2-3 cups of yogurt + cashew paste(cashew paste is optional). I also add a little sugar to the yogurt. Lower the heat and add this along with the remaining marinade to the pan. Mix everything nicely. Note: Use 3 cups for a lighter gravy, 2 cups for not too soupy one.

Add salt to taste.

Transfer everything to a Pressure Cooker.If you think that the liquid is not enough, add some water.Add a tsp of Kewra Water. The Kewra Water is important, DO NOT skip it, you can use Rose Water if you don't have Kewra Water.

Now close the lid and cook till Mutton is tender. Do not over cook. Since I marinate the meat for close to 18 hrs, it gets done in 10 minutes after full pressure build up.
Note: If you do not have a pressure cooker, you can cook the meat in the pan but it will take about 45-60 minutes. You will also need to stir in between and add water if necessary to avoid the meat from sticking to the bottom.

In a small bowl heat 1-2 tbsp of milk. Add a few strands of saffron to the warm milk and mix. Once the meat is done and you can open the lid of the cooker add the milk+saffron and close the lid again.

Let it sit for 30 minutes….

Serve with Pulau cooked in good quality desi ghee (preferably made from fat of cows milk) or Lachcha Paratha. It is also served with byriani sometimes. But, I personally prefer it with parathas coz byriani confuses the simplicity of the dish.

VERMICELLI, UPMA ,RECIPE

2012-03-07T14:07:00.004-08:00

For RaaBeah

VERMICELLI UPMA RECIPE

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves
Salt to taste

How to make vermicelli upma :

Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
Add potatoes, carrots and fry for 4-5 minutes.
Then add chillies, ginger , onions, peas and tomatoes.
Cook until they are done.
After that add salt and 41/2 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
Serve hot with coconut chutney.

caramel Egg Pudding

2012-03-07T13:56:00.003-08:00

caramel Egg Pudding

Ingredients:

* 1/3 cup sugar
*2-3 Tablespoons water
* 6 eggs
*4 cups (1 litre) milk
* ¾ cup sugar
*1 teaspoon vanilla essence

Method:

*Mix 1/3 cup sugar and 2-3 tablesppons of water and heat in a pan on moderate heat until it turns dark golden brown (caramalised). Pour and the mixture onto the bottom of a baking dish and spread it on the bottom with a wooden spoon or spatula.

*Beat together eggs + ¾ cup sugar and vanilla essence in a big bowl.

*Heat the milk and pour it in the above egg mixture while stirring constantly.

*Pour the milk and egg mixture in the baking dish containing the caramelised sugar.

*Put the baking dish in a shallow roasting tray containing 1 inch water.

*Bake in a pre-heated oven at 300 degrees Farenheit for 1 to 1 ½ hours. Check with a knife. If knife comes out clean, the pudding is ready.

*Take the dish out of the oven, let it cool, then put in the refrigerator.

*Just before serving, separate the sides of the pudding from the baking dish with a knife. Take a flat dish with slightly raised ends, put it onto the baking dish, and turn the pudding over onto the baking dish while keeping the serving dish in place.

Beans sabzi

2012-03-01T13:03:00.001-08:00

BeaNS PaLYA

Ingredients:

* salt--1tsp

* red chilli powder--1tsp(teaspoon)

* mustard seeds--rai--1/2 teaspoon

* Curry leaves--8-10

* beans--1/4 kg(for 3 of us)

* ginger-garlic paste--1/2 tsp

* oil--1 or 2 tablespoon

* onion--1

MethoD:

* heat oil in pressure cooker

* add rai-(mustard seeeds) till they burst

* add curry patta

* add diced onion & fry for 1 minute(no making brown--just slightly transparent)

* add ginger-garlic paste.. just turn arround for 1/2 minute

* add chillipowder & salt..mix.

* add beans & again fry for 1 minutes.. just turn & mix

* add 3-4 tablespoons of water..& close cooker lid.. prssure cook for 5 minutes...

* beans ready!! open cooker after pressure lessens... & keep on falme to dry out any water if water is remaining-- else no need to do this

* enjoy with chapati... very atsty!!

cup cake

2012-03-01T13:01:00.002-08:00

Black Pepper masala mutton curry

2012-02-24T07:25:00.001-08:00

Black Pepper masala mutton curry

ingredients:

tsp=teaspoon

* salt--1.5 tsp

* pepper powder-- 2 tsp..(else--10-15 pepper corns)

* turmeric powber--1/4 tsp

* red chilli powder--1 tsp

* green chillies-- 2-3

*fresh green corriander(kothmir)-- 1/2 cup

* fresh mint leaves(pudina)--1/2 cup

* fesh curry patta(optinal)-- 1/4 cup

* Ginger -garlic paste-- 1 tsp or 1.5 tsp

* mutton-- 300gms(for 3 of us)

* onion-- 1.5 or 2

* cinnamon,cloves,cardamom-- 1 or 2 pieces
( dalchini,loung,ilaichi)

* curd-- 2 tablespoon(optional)
* tomato: 1 to amke it juicy-- if u wnat it more juicy use 2 or 3 tomatoes

* OIl-- 3-4 tablespoon(i sue 1 or 2--health consious!)

method:

* grind togethr in chutney jar-- pepper,salt,chilli powder,green chillies,corriander leaves, pudina leaves, curry leaves,cinnamon,cloves,cardamom..(garam masala)...and tomatoes(if u want gravy)

* in prssure cooker heat oil... add onion sliced-- fry till golden brown

* add gonger agrlic paste-- fry for 2-3s till it cahnges color

* add the masala u ground... fry till oil separates

* add 2-3 cups of water(depends on how thick curry u need)

* add mutton pieces into cooker and beaten curd(if u r using)

* close the lid of pressure cooker-- & cook till meat softens--& is cooked properly-- usually for 20 -minutes in cooker

* after pressure is out--open cooker

* cook with open lid on stove till oil separates out--

* garnish with kothmir leaves...

eat with rice or roti

tip: make it dry if u r eating with roti & make it slight gravy if u r eating iwth rice... donot keep it very liquidy!! it has to be thick!!!

Dal

2012-02-24T07:23:00.002-08:00

mithi dal:

thsi is something like dal fry

InGredients:

* Salt--1tsp

* daal--toor dal---1 cup

* onion--1

* Cinnamon--1/2 inch

*OiL--2tsp

* Corriander leaves-- 1/2 cup

* Turmeric powder--1/4 teaspoon

method:

* Boil tooor dal in pressure cooker with 1/4 teaspoon turmeric powder & 2-3 cups of water -till it becomes soft--say 10 minutes or so.

* heat oil in a pan

* put in cinnamon stick..& wait for it to burn-- say 1-2 minutes

* add onion & fry--lightly-- till slightly golden--(not brown)

* add the boiled dal..and salt. cook till it boils-- say for 5 minutes

* add coriander leaves --switch off stove--

& enjoy with hot roti!!!

MiTHi DaL

Falafel

2012-02-23T11:16:00.003-08:00

Falafel

Ingredients

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes

- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking.

Chicken Shawarma

2012-02-23T11:16:00.000-08:00

Chicken Shawarma

Ingredients

1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

Method:

In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.

Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Arabian Dish : Machboos

2012-02-23T10:51:00.001-08:00

Machboos

Ingredients:

4 1/2 cups water
650 g basmati rice
3 tomatoes, quartered
1-1 1/2 kg chicken
3 onions, finely chopped
1/4 cup coriander leaves, chopped
1 green hot pepper, as desired
2 black dried limes
2 teaspoons buharat spice mix
1 1/2 teaspoons turmeric powder
1 teaspoon cumin powder
2 teaspoons cinnamon
1 teaspoon cardamom powder
2 garlic cloves
1 slice ginger root, cut into small pieces
3 tablespoons butter
1/4 cup lemon juice
3 tablespoons rose water
3 tablespoons oil
3 teaspoons salt

Method:

Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
Serve the rice on a large serving plate and place the grilled chicken halves on the top.