Slightly different from Lahori Chargha, in Chargha recipe you fry the chicken after roasting whereas in this recipe the chicken is deep fried first and then marinated for several hours and roasted on low heat. I love this chicken and highly recommend it ……
- 12 chicken pieces
- 1 cup vinegar
- Some salt
- 1 tbspn red chilli powder
- ½ tspn black pepper
- ½ tspn white pepper
- Few drops of kewra essence
- ½ tspn carom seeds (ajwain)
- 1 tspn garam masala
- 1 tspn cumin powder
- 1 tspn coriander powder
- ½ tspn nutmeg powder
- 2 lemons
- Some oil for frying
- 1 tbspn chaat masala
-Apply some salt on the chicken pieces and deep fry in hot oil until it is golden. Take out on a paper towel.
-Now mix everything with the vinegar and make a smooth marinade. Squeeze in 2 lemons and apply this mixture on fried chicken. Keep aside for 6 hours.
-In another pan (non-stick preferably) heat 2 tspns oil and put the chicken in it along with all the remaining marinade. Cook covered on low heat until the moisture evaporates and chicken is roasted.
-Take off the lid and mix.
-Serve hot with coriander chutney.
Raan roast is one of the famous dishes of Eid – Ul – Adha in Pakistan. Eid – Ul – Adha is a Muslim festival when we sacrifice goat, lamb, camel or bull and distribute it among our relatives, family members and poor people. This is the best way of consuming meat, do try this ……
- 1 mutton leg (2 kgs. Approx.)
- Some salt
- 1 tspn minced garlic
- 1 tspn crushed ginger
- 1 tbspn ayesha’s kitchen special garam masala
- 1 tspn cracked black pepper
- 1 tspn red chilli flakes
- 1 cup yogurt
- ½ cup lemon juice
- 4 tbspns oil
- Some baby potatoes (optional)
-Make some cuts and incisions in the meat. Combine everything except yogurt and oil in a bowl and rub this mixture on the meat.
-Keep aside for 8 hours.
-Apply yogurt and rub gently. Keep aside for 2 hours.
-Heat oil in a pressure cooker and place the marinated meat (with bone) in it. If the bone is bigger than the cooker cut it with the bone cutting knife. Add potatoes.
-Pressure cook for 6 whistles on medium heat. Remove the pressure lid carefully. If there is water then allow it to dry on medium heat otherwise carefully take out the meat and place it on a flat serving dish with potatoes on side. Garnish with some chopped coriander or parsley and serve hot with pulao or muttar pulao.
A perfect vegetarian treat …
- 8 small potatoes washed and halved
- 1 cup cherry tomatoes
- 1 whole broccoli
- 2 Brussels sprouts
- ¼ kg French beans sliced into three parts
- 1 sweet potato diced
- ½ cup sweet corn kernels
- ¼ cup peas
- 1 cup whole black olives
- 1 tin boiled chickpeas
- 2 carrots sliced thickly
- 4 mushrooms sliced
- 1 cup chicken stock
- ½ tspn chilli paste (OPTIONAL)
- A garlic clove minced
- Some salt and pepper
- ½ tspn red chilli flakes
- 1 tbsp cracked dry coriander
- A bunch of asparagus trimmed wood edges
- 1 scoop of butter
-Preheat oven to 200 degrees Celsius.
-Wash and cut vegetables according to the instructions and place them in a roasting rack. Drizzle some olive oil and add everything. Mix well.
-Bake for 30 minutes or until well done.
-Take them out and serve hot with soup or any toasted multigrain bread.
-Mix well everything.
This will serve 8 – 10 persons easily.