Daily Archives: July 9, 2013

Revayati Murgh Salan (Traditional Chicken Curry)

Easiest Chicken salan recipe which is commonly used in Pakistani home cooking. Its not korma, nor karahi, nothing special but tastes awesome….. almost every woman in Pakistan knows this recipe of chicken curry thats why it is called Revayati means traditional Murgh means chicken salan means curry……. Enjoy!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 large onion sliced
  • 1.5 kg chicken pieces (chicken cut into 12 pieces)
  • 3 tomatoes sliced
  • 4 – 5 green chillies (2 sliced, 3 normal)
  • A bunch of coriander (chopped)
  • 1 cup oil
  • 1 tbspn crushed ginger
  • 1 tbspns minced garlic

MASALA

  • Salt to taste
  • Some red chilli
  • 1 tspn turmeric powder
  • 1 tspn garam masala
  • 1 tspn coriander masala
  • ½ tspn cumin powder
  • ½ tspn cumin seeds

Procedure:

-Heat oil and fry onion until its golden brown. Add ginger and garlic and stir fry for 2 minutes. Now add tomatoes and cook for 2 minutes on medium heat until they tend to lose their stiffness. Add some water (1/4 cup) and simmer the curry. Break and mash the onion and tomato chunks with your spoon.

-Add more water in needed but in very less amount.

-When masala is all good to go, add chicken and spices and cook covered on low heat for 30 minutes with occasional stirring. Let the chicken cook in its own juices.

-Now when the oil comes to the surface, add coriander and green chillies and serve hot with chapattis.

Aalu Keema Mattar Biryani

When you are not in the mood of picking bones and want some veggies in your meal …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 3 cups rice (soaked for 15 mins)
  • Some water to boil rice
  • 2 sliced onions
  • 2 large onion chopped
  • 1 cup oil
  • 750 gms beef/ chicken/ lamb/ goat mincemeat
  • 1 cup fresh peas
  • 2 large potatoes, cubed
  • 1 tbspn fresh crushed ginger
  • 4 tbspns yogurt
  • Few drops of kewra essence
  • Few lemon slices
  • Some fresh coriander
  • Some yellow food color
  • Some fresh mint leaves (optional)
  • 4 green chillies

MASALA

  • Salt to taste
  •  1 tspn cumin seeds
  • 1 tbspn garam masala
  • Few dry plums
  • 1 tbspn coriander powder
  • 1 tbspn fenugreek leaves
  • A piece of cinnamon
  • 2 big black cardamoms
  • 4 – 6 green cardamoms
  • 7 – 8 cloves
  • 1 tbspn peppercorns
  • 4 bay leaves
  • Salt
  • Red chilli flakes/ red chilli to taste
  • 1 tspn turmeric

FOR TARKA

  • 1 onion sliced
  • Few curry leaves
  • 2 dried red chillies
  • ½ cup oil

Procedure:

-Heat oil and fry whole garam masala. When it begins to sizzle add ginger paste and onion and fry until its golden brown. Add mincemeat and cook until it starts changing its colour. Add tomatoes and 2 tbspns of yogurt and all the spices along with dried plums. Cook for 5 mins and then add potatoes and peas and cook covered for 20 minutes.

-Boil rice to 3/4th strength.

-Now in a non-stick deep pan lay a layer of yogurt, then rice, then mincemeat, again rice and then coriander, mint, lemon slices, yellow food color and kewra essence.

-Now in a frying pan heat oil and fry tarka onion and curry leaves. When onion gets golden brown add red chillies and spread this tarka all over the top of biryani.

-Cook covered for 5 minutes on low heat and serve hot with raita and salad.