Daily Archives: January 19, 2012

Ayesha’s Kitchen Special Kheer

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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 ……

Ayesha's Kitchen

Ingredients:

  • 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

Procedure:

-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.

Ayesha’s Kitchen Special Chicken Pulao

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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 ….

Ayesha's Kitchen

Ingredients:

  • 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

FOR MASALA

  • 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

Procedure:

-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.