Tag Archives: Rice

Mattar Pulao/ Mattar Chawal/ Peas Pulao

Mattar Pulao is one of the famous dishes of Pakistani Cuisine. We make this rice dish when serving roasts, shaami kabab, fried chicken, chops or other steamed meats ……..

Ayesha's Kitchen

Ingredients:

  • 3.5 cups basmati rice (soak for 20 minutes in lukewarm water)
  • ½ kg peas (fresh, not frozen)
  • ¼ cup oil/ ghee
  • 1 onion sliced
  • 1 tspn crushed ginger
  • 1 tspn sliced ginger
  • 2 – 4 cloves
  • 2 black cardamoms
  • A piece of cinnamon
  • 4 black peppercorns
  • 1 bay leaf
  • 6 ¾ cups water
  • Salt to taste
  • Chicken powder (OPTIONAL)

Procedure:

-Heat oil in a non-stick pan and fry onion, garam masala (peppercorns, cloves, cinnamon, cardamom and bay leaf) and ginger paste until they are brown.

-Add peas and stir for a minute and add water in it. Cook covered for 10 minutes and then add salt and soaked rice.

-Let it cook on high medium heat for 5 minutes or until the rice begins to boil.

-Cover it with the lid and cook on very low heat until there is no water left in the pot.

-Serve hot with roasts, shaami kabab and fried chicken.

Zarda (Recipe 2 with Meva, Rasbharis and Kalakand)

This is a special recipe for Zarda. We have added different dry fruits, rasbharis and kalakand to make it delicious, more flavorful, rich and royal ……

Ayesha's Kitchen

Ingredients:

FOR ZARDA

  • ½ cup ghee
  • 4 cloves
  • Few strands of saffron/ few drops of yellow food colour
  • 4 glass water
  • 1 cup sugar/ sugar to taste
  • 2 big cardamoms
  • 2 small cardamoms
  • 2 cinnamon sticks
  • 2 glass basmati rice (rinsed and soaked at least for 20 minutes)

FOR MEWA AND TOPPING:

  • 1 cup peeled almonds (the best way to peel almonds without hassle is, take a microwave safe bowl and put some almonds in it, add sufficient water and microwave for about 5 minutes. Strain and discard the water. Soak them for 5 more minutes in cold water. Now you can easily peel almonds by pressing them between your index finger and thumb)
  • ½ cup pistachios
  • ½ cup sliced coconut
  • 1 cup small rasbharis (chhoti cham cham)(available of South Asian Mithai shops)
  • ¼ cup kalakand (cut into small cubes)
  • ½ cup petha (sliced)
  • ½ cup ghee
  • ½ cup sultanas
  • 2 cardamoms
  • ¼ cup orange peel (sliced thin)

Procedure:

-First we will prepare zarda rice.

-Heat oil and add garam masala. When it begins to splatter add rice and stir for about 5 seconds. Add water and sugar. Let it boil and set.

-When rice is cooked and tender, remove from flame.

-For mewa, heat ghee and fry peeled almonds, pistachios, cardamom and sultanas for 1 minute. Now add coconut and orange peel, stir and remove it from the flame.

-Add it on the top of the zarda rice and mix.

-Take it out in a plate and garnish with rasbharis, petha and kalakand. Serve hot.

Ayesha's Kitchen

Simple Zarda

Zarda is a sweet dish made up of basmati rice, sugar and nuts. This is the recipe for the simplest Zarda. Otherwise In Pakistan we make many kinds of Zarda, like one recipe is only with nuts, one is with nuts and raisins, the other one is with boiled egg, chicken, nuts, raisins and rasbharis…… so you can do the variations by adding whatever you like. It is a good sweet dish and people all over Pakistan love it…….

Ayesha's Kitchen

Ingredients:

  • 1 glass basmati rice (rinsed and soaked)
  • 2 glasses of water
  • ¼ cup ghee
  • 2 – 4 cloves
  • 2 pieces of cinnamon
  • 2 large cardamoms
  • 1 small cardamom
  • Sliced dry coconut
  • ½ cup peeled almonds
  • ½ cup pistachios
  • ¼ cup sultana
  • Sugar 6-8 tbspns
  • 2 tbspns orange peel (thinly sliced)
  • A pinch of yellow food colour

Procedure:

-Melt ghee and add cardamoms, sultanas, cloves, cinnamon, coconut, almonds and pistachios. Stir fry until the sultanas start popping up.

-Add water and sugar.

-Bring it to a boil.

-Add soaked rice, orange peel and yellow food colour. Mix well.

-Cook on high heat until the rice begins to boil in sweet water and very less water is left.

-Now cook covered on low heat until the rice is fully boiled and no water is left. (soak rice for atleast 15 minutes, otherwise you will have to add some more water)

-Zarda is ready.

-Serve hot.

Ayesha’s Kitchen Special Kheer

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

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.

Mutton Pulao (Mutton Pilav)

Mutton Pulao is one of the famous dishes of Pakistan (especially Punjab province) and Afghanistan. This is a very mild aromatic dish of rice and meat and is extremely nutritious…..

Ayesha's Kitchen

Ingredients:

FOR STOCK

  • 1 kg mutton chops/ mutton pieces (pieces with some fats on)
  • 7 ½ cups water
  • 1 tbspn dry coriander
  • 1 tbspn cumin seeds
  • 4 black cardamoms
  • 1 tspn black peppercorns
  • 1 tbspn mace
  • 1 tbspn cracked nutmeg
  • 1 tspn cloves
  • 4 – 6 garlic cloves
  • 1 tspn crushed ginger
  • 1 bay leaf
  • 2 ½ tspns salt
  • Few saffron strands
  • 1 big piece of cinnamon
  • 1 tbspn dried fenugreek leaves
  • 1 onion sliced

FOR PULAO

  • ¾ cup oil/ ghee
  • 1 small onion sliced
  • 2 tbspns yogurt
  • 3 ½ cups super kernel rice
  • Some ginger juliennes
  • 2 green chilllies
  • Some water to soak the rice

(you can use basmati rice instead)

Procedure:

-In a pressure cooker or in a simple vessel place all the ingredients given for stock and cook until the meat in tender. If cooking in a pressure cooker, make sure you don’t overdo the meat. The meat should not be over cooked.

-Strain and reserve the stock and meat. Dispose of the residue of whole spices and vegetables.

-In a separate vessel, heat some oil or ghee (use ghee for rich and heavy Pulao) and fry onion and ginger juliennes in it.

-When the onion is golden brown add boiled meat and yogurt. Stir and cook for 1 minute. Now add 7 cups of stock and bring it to a boil.

-Add soaked rice and cook on medium heat until very less water is left. Add green chilllies and cover the vessel and let the Pulao cook on slow flame for 5- 10 minutes or until the whole water is absorbed and rice are dry.

-Serve.