Chicken Saver Pulao

A delicacy of Islamabad, Pakistan, famous among all Pakistani around the globe, Saver Pulao has a unique Spicy flavour and aroma but its very mild and extremely flavorful. Apart from deep frying the chicken and some spices, it is as simple as normal pulao.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1.5 kg chicken cut into Pulao cut
  • 3 standard cups rice
  • 7 cups water
  • 2 tbspns fresh ginger juliennes
  • 1 large onion (sliced)
  • 2 large tomatoes
  • Some chopped green chillies
  • Some green chillies
  • Salt to taste
  • 1 cup oil (for pulao)
  • Some oil for deep frying the chicken

GARAM MASALA FOR STOCK

  • 2 tbspns saunf (fennel seeds)
  • 2 tbspns coriander seeds
  • 1 bay leaf

GARAM MASALA FOR PULAO

  • 1 tspn zeera (cumin seeds)
  • 2 -4 cloves
  • A piece of cinnamon
  • 2 black cardamoms
  • 2 green cardamoms

Procedure:

-Soak the rice for 30 minutes.

-Meanwhile, In a thick bottomed pan, put chicken pieces, garam masala for stock, salt and water and boil until the chicken is 75% cooked (changes the colour and remains in shape) and smells like spicy stock.

-Take out the chicken pieces from the stock and deep fry until they are light golden. Then keep aside till needed.

-Strain the stock and discard the residue. We will need 6.5 cups of this stock for 3 cups of soaked rice.

-Now in a separate pan (deep and good for cooking rice), heat oil and fry onion. When they start getting the colour, add ginger juliennes and Garam masala for pulao and fry until the onion gets golden brown.

-Now add tomatoes and cook on medium high flame until they are soft. Now add fried chicken and mix. Cook uncovered until the tomatoes are mashed up.

-Add the stock and bring it to a boil. Then add the soaked rice (after taking out the water they are soaked in already) and give it a gentle stir. When the rice starts to absorb water cover it with the lid and cook on low heat until the rice is done and no water remains.

-Serve hot with mint raita and salad.

Egg Fried Rice (Recipe 1)

As easy as A B C…..

This recipe is my best friend’s recipe, I found it easy to make so here I am sharing it with you….. Aiba! Cheers to your recipe honey, You are an amazing chef!!!! 😀

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 cups rice (soaked in water for 30 – 45 minutes)
  • 10 cups water (to boil the rice)
  • 2 large orange carrots (peeled and grated)
  • 6 – 8 scallions/ spring onion chopped (green part and light green beginning part)
  • 2 tbspns soy sauce
  • Some salt
  • 3 eggs + few drops of yellow food colour = thin omelette in 1 tbspn oil. Cut into fine pieces.

Procedure:

-Boil water and add soaked rice. Bring it to a boil and when they are just cooked strain them. Discard the water and keep the rice in the pot.

-Add some more salt, omelette cut into fine pieces, grated carrots and spring onion to the rice in the pot. Splash some soy sauce and cook covered on low heat for 5 minutes. Stir and serve with any curry you want.

Sindhi Biryani

Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 cups basmati rice
  • 2 kgs mutton chops
  • 4 big potatoes cut into thick wedges
  • 6 onions
  • 2 cups water
  • 4 tomatoes
  • 250 gms yogurt
  • 4 bayleaves
  • 8 big cardamoms
  • 2 green cardamoms
  • 1 tbspn peppercorns
  • 1 tspn cloves
  • 2 tbspns crushed ginger
  • 1 tbspn crushed garlic
  • Salt to taste
  • 2 tbspns red chilli flakes
  • 1 tspn cumin seeds
  • Some mace and nutmeg
  • 8 dried plums soaked in warm water for 5 mins
  • 2 tbspns kewra essence
  • 1 bunch coriander chopped
  • 1 bunch mint leaves chopped
  • 4 pieces cinnamon
  • 1 tbspn heap full of garam masala
  • 3 lemons (cut into slices)
  • Some yellow food color
  • 1 cup oil

Procedure:

-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).

-Now gently mix the rice and curry layers and dish out.

-Garnish with some crunchy golden fried onion and serve hot.

Ayesha's Kitchen

Ayesha’s Kitchen

Steam Chicken with Pilav Rice

One of my favorite dinner recipes….

#easy #lite #mild #quick

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 chicken skinless, cut into 4 pieces (2 legs and thigh pieces and 2 breast and wings pieces)
  • 4 tbspns vinegar
  • Some salt
  • 1 tbspn red chilli powder
  • 1 tspn red chilli flakes
  • 1 tspn turmeric
  • 1 tbspn ginger paste
  • 1 tspn chicken salt
  • 1 tbspn garlic paste
  • 2 green chillies crushed
  • ½ tspn coriander powder
  • ½ tspn carom seeds (ajwain)
  • ½ tspn cumin powder
  • 1 tspn chaat masala
  • 2 tbspns lemon juice
  • ½ cup water
  • 2 tbspns oil

Procedure:

-In a bowl, combine all the spices with vinegar and make a thick paste. Add ginger, garlic and crushed green chillies.

-Make cuts on the chicken pieces and apply this mixture on the pieces. Keep aside for 30 – 45 minute.

-Now heat oil in a pan and stir fry these pieces for about 10 minutes. Add ½ cup of water and cook covered on low heat for about 40 minutes without any disturbance.

-Meanwhile you can make mattar pulao or channa pulao to serve with chicken.

-When the chicken is tender, cooked and ready take it out, sprinkle some lemon juice and serve hot with mattar pulao.

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.

Rabri Kheer

Try it and tell me how you go with it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup basmati rice (soaked for 4 hrs.)
  • 2 litre full cream milk
  • ½ cup sugar (brown/ raw/ white) ( I use 50% raw and 50% brown)
  • 1 tin condensed milk
  • ½ tspn crushed cardamom
  • 1 tbspn kewra essence
  • 250 gms. Khoya (250 gms full cream milk powder, mixed with 250 ml full cream, microwave for 1 minute, take out stir and again microwave for 2 minutes)
  • 2 tbspns almonds
  • 2 tbspns pistachios

Procedure:

-Put soaked rice in blender with ½ cup of milk and blend to paste.

-Warm milk to a simmer and add blended rice into it. Now stir constantly until the rice is cooked and milk is thick.

-Add sugar, condensed milk and cardamom. Mix.

-When it gets a little bit more thick add kewra essence, khoya, almonds and pistachios.

-Cook for 5 more minutes on constant stirring. Dish out. Cover with cling film in such a way that film touches the surface of the kheer. Refrigerate for 8 hrs.

-Take off the cling wrap, garnish with almonds, pistachios and khoya crumbs and serve.

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