Ayesha’s Kitchen Special Kheer is a refined recipe. I have created this recipe after listening to many people. Try this at home and treat yourself with the most indulging and rich taste of kheer ……
- 1 cup basmati rice (rinsed and soaked in water)
- Water for boiling rice
- 1 ½ litre. Milk
- 1 cup water
- 6 – 8 tbspns raw sugar/ sugar
- 8 small green cardamoms (crushed)
- ½ cup almonds (slivered)
- ½ cup pistachios (slivered)
- 2 – 4 chaandi ke warq
-Boil water and add rice. Strain and discard the water and keep the boiled rice aside.
-Boil milk and add crushed cardamom, rice, sugar and half of the almonds and pistachios.
-Cook covered on low heat for about 2 – 3 hours. Use non-stick pan.
-When the rice is mixed with milk and it gives a pinkish orangish colour, it means your kheer is ready.
-Dish is out and refrigerate for about 6 hours. Garnish with some chaandi ka warq, almonds and pistachios. Serve.
This is a refined recipe of Chicken Pulao, No other pulao can be tastier than this one because it is Ayesha’s Kitchen Special Pulao. I have created this recipe after trying 10 different recipes of chicken pulao. So try this and enjoy your day The Ayesha’s Kitchen way ….
- 1 chicken (1.5 kg)(skinless, cut into 12 pcs.)
- 2.5 glass Basmati rice
- 1 cup oil
- 4 onions (sliced)
- 1 tspn ginger paste
- 1 tspn garlic paste
- 2 tbspns yogurt
- 4 tomatoes (processed in a food processor (grinder))
- 2 green chillies (processed with tomatoes)
FOR YAKHNI (STOCK)
- 5.5 glass water
- 2-4 cinnamon pieces
- 2-4 black cardamom
- 2-4 small cardamom
- 4-8 cloves
- 8 peppercorns
- Maze and nutmeg (whole)
- Bay leaf
- 1 tbspn ginger paste
- 1 tbspn garlic paste
- 2 tbspns dry coriander seeds
- 2 tbspns cumin seeds
- Salt to taste
- 1 tspn Chinese salt (chicken powder)
- 1 tbspn red chilli powder
- 1 tspn black pepper
- 4 cloves
- 1 black cardamom
- A piece of cinnamon
- ½ tspn turmeric
- 1 tbspn garam masala
- 1 tspn coriander powder
- 1 tspn methi leaves
-Rinse and soak basmati rice.
-Put all the ingredients given for stock and boil.
-Meanwhile, in a large vessel heat oil and brown onion along with garlic and ginger paste, then add chicken and fry until its white. Blend tomatoes and green chillies in a food processor and add this puree to the chicken.
-Stir. Add the ingredients given for masala. Mix well and add yogurt.
-Cook on low heat for 10 minutes.
-Strain the stock and discard the residue. Add the stock in the chicken. Bring it to a boil.
-Strain the soaked rice, discard the water and add the rice into the stock and chicken mix.
-Cook on medium heat until the rice begins to boil and very less water is left. Cover the vessel and let it cook for another 10 minutes on low heat.
-Chicken Pulao is ready. Serve hot with dhaniya pudina chutney and fresh salad or Shaami Kabab.