Kabuli Pulao

As the name suggest, this is an Afghani Dish. Try this and I am sure you will love this.

Ingredients

Rice – 500 gm

Sliced onion – 1 large

Oil or ghee - 3 tbl.sp

Ground cardamom – ½ tbl.sp

Ground cumin – ½ tbl.sp

Ground black pepper – 1 tsp

Carrot – 1 large

Chicken cubes – 2

Dark raisin – ¼ cup

Chopped and roasted pistachio – ¼ cup

Chopped and roasted almonds – ¼ cup

Salt as per taste

(Instead of chicken cubes, you can also use fresh chicken stock)

Method

Cut carrots into long thin matchstick. Fry in ½ tbl.sp oil dark raisins, carrot, almond and pistachio and keep aside. Heat oil in a vessel and fry onions until golden brown. Add all the spices, chicken cubes, salt and water. (For 1 glass rice add two glass water) Mix well. When it starts boiling, add rice and when the rice is done, add fried carrots, dark raisins, pistachio and almond. Keep flat pan under the vessel and reduce the flame and cook for few minutes till the rice is properly cooked.

Chicken Jalfarazi

Ingredients

Chicken breast – ½ kg (boneless)

Green pepper – ½ chopped coarsely

Red pepper – ½ chopped coarsely

Cumin seeds – 2 tsp

Finely chopped garlic – 3

Chopped onion – 1

Chopped Tomatoes - 2

Chopped Ginger– 1 tsp

Garam masala – 1 tsp

Turmeric powder – ½  tso

Coriander leaves – ½ cup

Salt and red chilli as per taste

Oil to fry

Method

In a pan, heat oil and add cumin seeds and fry for 2 minutes, then add finely chopped garlic and ginger  pieces and fry till golden brown. Add chopped chicken pieces till it turns white and fry till it is nearly cooked. Remove the chicken in another bowl.

Chicken masala

In the same pana, heat oil and add chilly powder, and turmeric powder and fry for one minute, then add onion and green chilly and fry for 5 minutes. Now add red and green capsicum and fry till they become soft. Now add chopped tomatoes and coriander leaves and fry till tomatoes are cooked. Again add these chicken pieces to it and stir fry. Add salt and little water and cook, and cook till the chicken is tender. Remove from fire and squeeze lemon juice on top of it.

Potato and Pea Curry

Ingredients

Potatoes – ½ kg

Fresh peas – ½ kg

Ghee or butter – 2 tbl.sp

Mustard seeds – 1 tsp

Onion – 1 large

Grated ginger – 1 tsp

Turmeric = 1 tsp

Salt and red chilli powder as per taste

Garam masala – 1 tsp

Lemon juice – 1

Coriander and mint leaves – ½ cup

Method

Peel and chop the potatoes, shell the peas. Heat oil in a pan and add mustards seeds, when they splutter, add chopped onions and fry till soft. Add grated ginger and fry for a few seconds, then add salt, red chilli powder and turmeric and stir well. Add potatoes and peas, sitr well and add water. Reduce the flame, cover the pan tightly and let it cook for 20 minutes. Then add garam masala and lemon juice and cook for few minutes more.

Spicy Mutton Chops

Ingredients

Mutton chops – 10
Milk – 100 gms
Water – ½ cup
Garam masala – 1 tsp
Salt as per taste

For the batter
Gram flour or besan atta – ½ cup
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Turmeric = ½  tsp
Ginger garlic paste – 1 ½  tsp
Salt and chilli powder as per taste
Ghee or butter – 2 tsp
Oil for frying
Lemon - 2

Method

take mutton chops in a pan, add the first group ingredients and bring to boil. Cook on a low flame till meat is tender and the whole moisture is absorbed. Leave it to cool.

Mix all the ingredients for batter and leave for half an hour. Heat oil in a frying pan. Dip mutton chops in the batter and deep fry it until golden brown on both the sides. Place them on absorbent paper to absorb excess oil. Sprinkle lemon juice on top of it and serve with chapatti or Naan.

Ladyfinger Masala (Bhendi Masala)

Ingredients

Onion – 2 medium size

Oil – ½ cup

Ladyfinger – 400 gm

Pomegranate seeds – 2 tbl.sp

Turmeric powder – ½ tsp

Coriander powder – 1 tbl.sp

Garam masala powder – ½ tsp

Red chilli powder – 1 tsp

Lemon – 1

Salt to taste

Method

Wash ladyfingers and wipe them dry with a soft cloth and trim on both the sides. Make a deep slit on one side to create a pocket. Chop onions. Make a thick paste of red chilli powder, coriander powder, pomegranate seeds, turmeric powder, garam masala powder, salt and four tbl.sp oil. Stuff this masala in the pockets of ladyfinger. Heat oil in a pan and add onions to it. Fry for two to three minutes and gently slide in the stuffed ladyfingers. Fry on a medium heat upto five minutes turning them occasionally. Sprinkle lemon juice and remove from fire.

Palak Gosth (Spinach Mutton Gravy)

Ingredients
Mutton – ½ kg
Onions – 3
Garlic paste – 1 tbl.sp
Ginger – 1 tbl.sp
Green chillies chopped – 5
Bay leaves – 2
Tomato paste 1 tbl.sp or 2 small tomatoes
Spinach – small bunch
Garam masala powder – 1 tsp
Salt and red chilli powder  as per taste
Oil – 4 tbl.sp
Cumin seed – 1 tsp
Turmeric powder – ½ tsp
Coconut milk – 250 gram (optional)

Method
Clean and wash mutton pieces and cut into medium pieces. Wash spinach leaves and chop finely. Slice onions into thin pieces. Make a paste of green chilli and cumin seeds.
Heat oil in a pan,, add bay leaf and onions to it. Fry onions till golden brown, then add ginger garlic paste, green chilli paste, salt, red chilli powder, garam masala powder, turmeric and mutton pieces to it, stir fry on medium flame till oil separates from masala. Add tomato paste and fry for 2 minutes. Add chopped spinach and coconut milk or 2 cup water and let it cook till meat is tender.

Almond Chicken

Ingredients

Chicken – 1 kg cut into small pieces

Yoghurt – 1 cup

Onions – 6

Ginger – 1 inch

Garlic – 10 cloves

Cinnamon – 2

Cloves – 6

Almonds – 12

Cashewnuts - 8

Coconut milk – 1 cup

Oil – 2 tbl.sp

Turmeric – ½ tsp

Salt and red chilli powder as per taste

Method

Make a paste of ginger, garlic, cinnamon, cardamom, cloves, cashews and almonds. Chop onions. Heat oil in a pan and add the chopped onions. Fry them till they are golden brown, then add the ground paste and fry well. Then add water about 3 to 4 tbl.sp of water. Then add yoghurt and chicken, salt, turmeric and chilli powder. Cook for 10 to 15 minutes and then add coconut milk. Cook till done and garnish with chopped coriander leaves.