Asian Recipes

do paiza

2012-02-18T08:15:00.000-08:00

Ingredients

½ Kg. mutton
(can also be cooked with beef)
6-7 onions chopped
3-4 whole dried red chilies
2 tsp garlic (Lehsan)
2 tsp ginger (Adrak)
1 tsp garam masala powder
3 tbs. yogurt
3-4 tbs. oil
½ tsp. salt (according to taste)

Instructions

Sauté slices of 1 onion in oil till light brown.
Add Garlic (Lehsan), Ginger (Adrak), salt and meat and allow the water to dry on medium heat stirring constantly.
Then add red chilies and rest of the onion and add about 2-3 glasses of water. Cover and leave to soften on low heat.
When the meat is tender and the water has dried (otherwise dry water on high heat), add yogurt (well whipped) and cook till the oil is seen to be separating out. Add the garam masala and mix and remove from heat.
Serve with naan
Serving: 2 to 3 persons

Matar keema

2012-02-18T08:13:00.000-08:00

Ingredients

½ kg. minced beef
250 grm. Matar
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Matar and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Chessy Lasagna

2012-01-08T07:27:00.000-08:00

Ingredients:-

Lasagna sheets 1 pk
Keema 1 lb
Spaghetti sauce 1 jar
Sour cream 1(can use light)
Mozzarella cheese As desired
Ricotta Cheese 2 cups
Parmesan Cheese to taste
Ginger 2 tsp
Garlic 2 tsp
Eggs 2
Salt & pepper to taste

Preparation:-

Boil lasagna sheets according to package.
In separate vessel boil keema with ginger, garlic until water evaporates add spaghetti sauce and heat.
In separate bowl beat eggs, sour cream, ricotta cheese and add salt and pepper to taste take a rectangle baking dish preferably pyrex or corning.
Start layering first lasagna then half of keema then sheets then whole sour cream mixture then another layer or keema finally cover with sheets and sprinkle mozzarella cover with aluminum foil and bake on 350 till the sour cream sets approximately 40 min.
Great for kids

Shaljam Gosht

2011-07-23T08:51:00.000-07:00

Ingredients

1 Kg. mutton
800 grm. Kg. Shaljam-chopped
1½ tsp. salt (according to taste)
2 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 tsp. garam masala
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak)-sliced

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Shaljam. Cook till Shaljam is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably makai or bajra roti.
Serving: 6 to 8 persons

Ras Mlai

2011-07-10T11:03:00.000-07:00

Vegetable Biryani

2011-06-27T05:46:00.000-07:00

INGREDIANTS:-

3 cups Basmati Rice (pre-soaked for atleast 30 minutes and washed well with a few changes of water)

Vegetables (any of your preferance - chopped in 1" pieces)

2 medium to large Onions (thinly sliced)

5 Green Chillies (more or less may be used depending on spice preferance)

Fried Cashewnuts (Kaaju) (optional)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

A bunch of Fresh Mint Leaves (Podina)

5 Cloves (Loung)

2 Cinnamon Sticks (Dal Cheeni)

4 Bay Leaves (Tezz Pattay)

5 Small Cardamoms (Choti Sufaid Ilaichi)

5 strands Saffron (Zafran)

2 tsp. Garlic Paste (Pisa Lehsan)

2 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance)

Salt (to taste)

2 tsp. Tomato Ketchup

1 cup of Coconut Milk

1 cup of Thick Curd

4 tbsp. Clarified Butter (Ghee) or Cooking Oil

INSTRUCTIONS:-

1) Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary). Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well. Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well. Add in the vegetables and stir for about 5 minutes.

2) Add in the paste of fresh coriander, fresh mint and green chilles. Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chilli powder and salt and mix well.

3) Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.

Vegetable Pulao

2011-06-27T05:42:00.000-07:00

INGREDIANTS:-

1 1/4 cup Basmati Rice (pre-soaked for atleast 30 minutes and washed with a few changes of water)

½ cup Green Peas (Mattar)

1 large Tomato (chopped)

1 large Onion (chopped)

1 ½ tsp. Cooking Oil

1 tsp. Cumin Seeds (Zeera)

½ tsp. Turmeric Powder (Haldi)

1 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Garlic Paste (Pisa Lasan)

1 tbsp. Lemon Juice

3 Green Chillies (slit into 2) (more or less may be used depending on taste preferance)

2 Big Black Cardamoms (Bari Kaali Ilaichi)

3 Bay Leaves (Tezz Pattay)

6 Cloves (Loung)

2 Cinnamon Sticks (Dal Cheeni)

Salt (to taste)

INSTRUCTIONS:-

1) Wash rice with a few changes of water or until the water runs clear. Set aside and let soak in a dish with water for atleast 30 minutes.

2) Heat oil in a pot, when oil is hot, add cumin seeds and when they start to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and cinnamon sticks. Add ginger, garlic and green chillies. Saute on medium heat for about one minute. Add in onion, tomato and green peas and saute for 3 minutes.

3) Drain the water from rice and add rice to spice mixture. Stir gently and add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice. Lower the heat to low. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked and water is completely dry.

Balai Ki Sawaiyan

2011-06-11T00:26:00.000-07:00

Ingrediants:-

Vermicelli___ 1 kg
Sugar___ 1 kg
Cream___ 1 kg
Raisin___ 250 grams
Ghee__ 50 grams
Milk___ 1 liter
Almond and pistachio___ 150 grams

Method

First of all fry the cloves into the ghee and add into the vermicelli, when the vermicwelli
becomes golden add milk in it.
When the vermicelli is tender then add cream in it and cook for
15 mintues, after that clean the raisin and add the flakes of pistachio and almonds in it.
When the milk is dired add sugar and astirr well for 10 minutes.
When all get dissolve then add
almond color and fragrant water for aroma and saffaron. After 2 or 3 boils draw it.

Plain savory rice

2011-06-05T10:28:00.001-07:00

Ingredients :

1 1/4 cups long grain rice

2 teaspoons ghee

2 1/2 cups hot water

1 teaspoon salt

Method :

Wash the rice in a colander and drain. Set aside for 30 minutes. Heat a saucepan with ghee and fry the rice, stirring for about 2 minutes. Add hot water and salt, stir and quickly bring to the boil. Turn the heat very low, cover with a tight fitting cover for 20-25 minutes. Lift the lid to allow steam to escape for a minute. Then lightly fluff up the rice with fork. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

Rice cooked in stock with spice

2011-06-05T10:24:00.000-07:00

Ingredients :

1 kg chicken

4 cardamom pods

10 whole black peppercorns

1 onion

3 whole cloves

4 1/2 teaspoons salt

2 1/2 cups long grain rice

5 tablespoons ghee

3 cloves garlic, crushed

1 large onion, sliced finely

1/4 teaspoon saffron strands

1/2 teaspoon fresh ginger, grated finely

1/2 teaspoon garam masala

1/2 teaspoon ground cardamom

3 tablespoons rose flavored water

1/4 cup sultanas

1/4 cup fried almonds

1 cup hot cooked green peas

3 hard-boiled eggs, halved

Method :

Boil and simmer the chicken, cardamom pods, peppercorns, 2 teaspoons salt, onion and cloves in a pot of water to make a strong and well flavored stock. Simmer for about 2 hours. Then cool slightly, strain and measure the stock to 4 cups. Remove meat from bones, cut into bite-size pieces and set aside. Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour. Heat ghee in a large saucepan and fry sliced onion until golden. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly. Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon. Add hot stock, garam masala, cardamom, remaining salt, rose flavored water, sultanas and reserved chicken pieces, stir well. Cover pan with a tightly fitting lid and cook over a very low heat for 20 minutes. Do not uncover saucepan or stir rice during cooking time. When rice is cooked, remove from heat and stand, uncovered for 5 minutes. Fluff up rice gently with a fork and place in a dish, again using a slotted metal spoon.Garnish with almonds, peas and eggs and serve hot accompanied by pickles, cucumbers in sour cream or yoghurt and crisp fried papadams. A curried dish can also be served if liked.

Rice with fresh Green Peas

2011-06-05T10:23:00.000-07:00

Ingredients :

1 tablespoon ghee

4 whole cloves

2 cardamom pods

1 teaspoon cumin seeds

1 small cinnamon stick

1/2 teaspoon ground turmeric

1 1/4 cups long grain rice

1 1/4 cups shelled green peas

Salt to taste

2 1/2 cups hot water

Method :

Heat a heavy saucepan with ghee and fry the cinnamon, cloves, cardamom and cumin over moderate heat for about a minute. Add the rice and turmeric. Fry for another 2 minutes, stirring. Add salt to taste, peas, water and bring to the boil over high heat. Turn the heat to very low, cover tightly with a lid and cook for 25 minutes without opening the lid or stirring. Fluff up the rice with a fork and remove the whole cloves, cinnamon and cardamom. Serve hot with vegetable or meat dishes.

Rice with Vegetable

2011-06-05T10:22:00.000-07:00

Ingredients :

2 cups long grain rice

2 tablespoons cooking oil

2 tablespoons ghee

2 medium onions, finely slcied

2 clove garlic, chopped finely

4 cups hot water

1 teaspoon garam masala

2 carrots, cut into matchstick pieces

12 green beans, sliced thinly

1/2 cup diced red or green pepper

1 small potato, peeled and cubed

1/2 cup fresh green peas

Salt to taste

Method :

Heat a heavy saucepan with the ghee and cooking oil and cook the onion over low heat for 10 minutes until soft and golden brown. Add garlic and cook for another 2 minutes. Add rice, raise the heat to moderate and fry for 2 minutes more. Add hot water, salt and garam masala. Bring to the boil over high heat and when bubbling, turn heat to very low. Cover the pan with a tight lid and cook for 10 minutes. Add vegetables and sprinkle with extra teaspoon of salt if required. Replace the lid and cook for a further 10-15 minutes until the vegetables are tender but not over overcooked. Leave pan uncovered for a few minutes then fluff up with a fork, mixing the vegetables through the rice. Use a slotted metal spoon to pile rice on serving dish. If preferred, garnish with fried almonds and sultanas. Serve with curries.

Saffron and lemon sweet pilau

2011-06-05T10:20:00.000-07:00

Ingredients :

1 1/4 cups long grain rice

1 tablespoon ghee

4 whole cloves

6 cardamom pods, bruised

1 small stick cinnamon

2 cups hot water

1/4 cup lemon juice

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon saffron strands

2 tablespoons boiling water

Method :

Heat a heavy saucepan with the ghee and fry the cardamom pods, cinnamon and cloves for 3 minutes. Add the rice and fry, stirring for 5 minutes over low heat. Add lemon juice, water, salt and sugar. Stir well and bring to the boil over high heat. Turn the heat low, cover and cook for 10 minutes. Meanwhile soak the saffron strands in hot water for 5 minutes. PRess the strands between your fingers to extract as much color as possible. At the end of the 10 minutes, lift lid of pan and sprinkle saffron water and strands over the rice. Do not stir. Replace lid and cook for a further 10 minutes. Uncover, allow steam to escape for a few minutes and remove whole spices. Fluff rice gently with fork before serving.

Saffron Chicken Rice

2011-06-05T10:02:00.000-07:00

Ingredients :

2 cups long grain rice

4 tablespoons ghee

1 stick cinnamon, broken

2 tablespoons sultanas

3 cloves

1/2 teaspoon powdered saffron

2 cardamom pods, lightly crushed

3 cups water

2 tablespoons blanched almonds

300 g skinless chicken breast fillet, diced

Method :

Fill a heavy-based pan with the rice. Add in half the ghee and stir until the rice grains are well coated with ghee. Add the cinnamon, cloves, saffron, cardamom pods and water. Cover and bring to the boil. Reduce the heat to very low and cook without removing the lid for 20 minutes. Heat the remaining ghee in a frying pan, add the almonds, sultanas and chicken. Cook over moderate heat for about 5 minutes, or until the chicken is cooked through. Season with salt to taste. Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.

Saffron Chicken

2011-06-05T09:33:00.000-07:00

Ingredients :

1.5 kg chicken

3 tablespoons ghee

1 large onion, chopped finely

3 cloves garlic, chopped finely

1 1/2 teaspoons fresh ginger, grated finely

3 fresh red chilies, seeded and sliced

1/4 teaspoon saffron strands

1/2 teaspoon ground cardamom

1 1/2 teaspoons salt

Method :

Cut the chicken into small bite-size serving pieces. Heat a heavy saucepan with ghee and gently fry the garlic, onion, ginger and chilies until the onion is soft and golden brown. Stir consistently. Pound saffron with mortar and pestle and dissolve in a tablespoon of very hot water. Add to pan with cardamom and stir well, then add chicken. Increase heat and turn chicken pieces for 4 to 5 minutes until each piece of chicken is golden and coated with the saffron mixture. Add salt, cover and cook over moderate heat for 10 minutes or until chicken is tender. Uncover pan and continue cooking until almost all the liquid evaporates. Serve with parathas or steamed white ice.

Savory Rice and Lentils

2011-06-05T09:22:00.000-07:00

Ingredients :

1 cup long grain rice

2 1/2 tablespoons ghee

1 cup red lentils

1 1/2 teaspoons garam masala

2 medium onions, sliced finely

2 1/2 teaspoons salt

5 cups hot water

Method :

Wash the rice well and drain. Then wash the lentils and remove any that floats to the surface. Drain thoroughly. Heat a saucepan with ghee and fry the onion gently until soft and golden brown. Remove half the onion and set aside. Add rice and lentils to pan and fry, stirring constantly for about 3 minutes. Add hot water, salt and garam masala. Bring to the boil, cover and simmer over very low heat for 20-25 minutes or until rice and lentils are cooked. Do not lift the lid or stir during cooking time. Serve hot, garnished with reserved fried onion.

Skewered Barbeu Chicken

2011-06-05T09:19:00.001-07:00

Ingredients :

500 g chicken breast

2 clove garlic, sliced

2 teaspoons fresh ginger, chopped finely

2 tablespoons lemon juice

1 medium onion, chopped roughly

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon garam masala

3 tablespoons yogurt

2 tablespoons chopeed fresh cilantro

1 teaspoon salt

Method :

Wash the chicken and pat dry with paper towel. Remove the chicken skin and bone it. Cut he chicken meat into bite-size pieces. Use a food processor to blend the onion, ginger, and garlic until smooth. Add some lemon juice if necessary. Mix with the ground spices, yogurt and salt, Marinate the chicken in this mixture for at least 2 hours at room temperature. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through. Serve with onion and tomato sambal and puris or chapatis.

Skewered Mutton Curry

2011-06-05T09:18:00.000-07:00

Ingredients :

1 kg lamb

3 tablespoons ghee

4 cloves garlic, chopped finely

1 tablespoon ground coriander

1 large onion, chopped finely

2 teaspoons ground cumin

1/2 teaspoon ground fennel

1/2 teaspoon ground turmeric

1/2 teaspoon ground black pepper

2 teaspoons salt

1 ripe tomato, diced

3 green chilies, sliced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

Thin slices of fresh young ginger

Method :

Cut the lamb into small bite-size cubes. Thread on skewers, alternating each piece of meat with a thin slice of ginger. Cut the ginger from a slender root so the slices will not be too big, or cut large slices in pieces. Heat ghee or oil and fry onion over medium low heat until soft, stirring occasionally. Add garlic, stir and fry until onion is golden brown. Add coriander, cumin, fennel, turmeric and pepper and fry for 1 minute. Then add salt and tomato and stir for 3 minutes longer. Add chilies and skewered meat and fry until meat is lightly browned. Turn heat low, cover and cook until meat is tender. Liquid from the meat will eventually be re-absorbed, leaving the gravy very thick. Stir occasionally to prevent spices sticking on the base of the pan. Ten minutes before end of cooking time, sprinkle cinnamon, cardamom and cloves over the curry. Stir well and leave on very low heat. Serve hot with white rice and accompaniments.

Sour Fish Curry

2011-06-05T09:15:00.000-07:00

Ingredients :

550 g fish fillets

1 tablespoon tamarind pulp

1/2 cup hot water

1 medium onion, chopped

4 cloves garlic

1 teaspoon fresh ginger, chopped

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground turmeric

1.5 teaspoon chili powder

1/2 teaspoon ground fenugreek

3 tablespoons cooking oil

1 tablespoon vinegar

1 1/2 teaspoons salt

Method :

Wash the fish and pat dry with paper towel. Then cut the fish fillets into serving pieces. Fill a bowl with hot water and soak the tamarind for 10 minutes. Remove the pulp off the seeds of the tamarind by rubbing in the water. Strain and discard seeds and fibers. Put onion, garlic and ginger in container of electric blender with a tablespoon of the tamarind liquid and blend to a smooth puree. Mix in the ground spices. Heat oil in a saucepan and fry the blended mixture stirring until it thickens and darkens. Add the rest of the tamarind liquid, vinegar, salt and enough hot water to just immerse fish. When this comes to the boil, put in the fish and simmer very gently until cooked.

Spice baked Fish

2011-06-05T09:12:00.000-07:00

Ingredients :

1 kg whole fish

4 cloves garlic, chopped finely

1 fresh red chili, seeded and chopped

1 tablespoon fresh ginger, chopped finely

1 teaspoon ground cumin

1 teaspoon garam masala

1 cup yogurt

Salt and lemon juice to taste

Fresh cilantro leaves to garnish

Red chilies to garnish

Method :

Clean the fish, scaled and discard the head. Wipe out the fish cavity with kitchen paper dipped in coarse salt and wash well. Rub some salt and lemon juice in the cavity. Heat a wok with oil and gently fry garlic, ginger and chili until soft. Add cumin and garam masala and fry for 2-3 minutes. Remove from heat, stir into yoghurt and add salt to taste. Dry fish on paper towel, make diagonal slits in the flesh on each side and put into a greased baking dish. Spread the marinade on both sides of the fish and inside the cavity. Leave to stand at room temperature for 30 minutes. Then bake in a moderate oven 35 minutes or until flesh is white and opaque at the thickest portion. Garnish with coriander leaves and chili. Serve immediately while still hot.

Chicken and Yogurt

2011-06-05T09:07:00.001-07:00

Ingredients :

1 kg roasting chicken

4 cloves garlic, peeled

1 onion, chopped roughly

1 teaspoon fresh ginger, chopped finely

1/2 cup fresh cilantro

1 1/2 tablespoons ghee

1 teaspoon turmeric, ground

1 1/2 teaspoons garam masala

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 cup yogurt

2 ripe tomatoes, diced

Extra chopped mint

Method :

Cut the chicken into bite-size pieces. Use a food processor to blend the onion, ginger, garlic, fresh cilantro into a smooth puree. Heat a wok with oil and fry the blended mixture, stirring for about 5 minutes. Add in the garam masala, turmeric, salt and chili powder and fry for another minute. Stir in the yogurt and tomatoes, and continue to fry until the liquid drieds up and the gravy thickened. Add the chicken pieces, turning to coat with the spice mixture on all sides. Turn heat low, cover tightly and cook until the chicken is tender. If the liquid from the chicken has not evaporated by the time the chicken is cooked, uncover and raise the heat to dry off the excess, stirring to avoid burning. Before serving hot with rice, garnish with chopped herbs.

Al Baik Chicken, Arabic Rice by Chef Zakir

2011-06-04T11:05:00.000-07:00

Mushroom Recipe

2011-05-29T06:57:00.000-07:00

Ingredients:

1) Rice(soaked for 20 mins) 2 cups

2) Olive Oil 1/2 tbsp

3) Garlic(crushed) 4-5 cloves

4) Cinnamon stick 1

5) Cloves(laung) 5

6) Mushrooms(sliced) 200 g

7) Mixed herbs 1 tsp

8) Salt to taste

9) Vegetable stock(heated) 4 cups

Method:
1. Heat the oil in a pan and saute the garlic, cinnamon and cloves to bring out their flavours.
2. Add the mushrooms and saute them on high heat for a few minutes, then add the rice, herbs and salt.
3. Add the hot vegetable stock, bring to a boil, then cover and cook the rice on low heat for 20 minutes without opening the lid.
4. Carefully spoon the rice onto a platter, garnish with a tomato rose and extra herbs.

Pulao yakhni

2011-05-09T09:42:00.001-07:00

Ingredients

Mutton or chicken

½ Kg Mutton or chicken (with bones)
½ Kg Rice Basmati
1 medium size onion
1 tsp. ginger (Adrak) paste
1 tsp garlic (lehsan) paste
10 cloves (laung)
10 black pepper (Kali Mirch)
1 stick cinnamon (Dalchini)
1 tsp. whole cumin seeds (Zeera)
2 black cardamom (Bari Ilaichi)
4 green cardamom (Chhoti Ilaichi)
1 tbs. coriander (Dhaniya) powder
1 tbs. fennel (Saunf) powder
1½ tbs.salt
½ cup oil
1 bay leaves (Tezpatta)

Instructions

Soak rice for half an hour.

Mix all the ingredients except rice and oil with the meat and put on fire till the meat is tender. Strain yakhni and Keep it aside.

Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook.

When water dries keep it on slow fire for 4-5 minutes.

Serve with garlic chutney, Raita or Achaar.

Serving: 5-6 persons

Pulao moong

2011-05-09T09:41:00.001-07:00

Ingredients

1 cup whole moong
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 medium sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole cumin seeds (Zeera)
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste)

Instructions

Dry roast the whole moong for 2 minutes on medium heat.
Add about 3 cups of water and boil till the moong becomes tender but does not break apart. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), (Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the roasted Moong and presoaked rice.
Add water so that it reaches about a 1½ cm above the level of the rice and moong.
Cover and cook till water dries and the rice and moong are tender.
Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
Serve with chutney or Achaar. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney.
Serving: 4 to 5 persons