Pakistan Air Force Museum Faisal, Karachi پاکستان ایئرفورس میوزیم کراچی

Pakistan Air Force Museum Karachi 2014

Ramadan Moon 2014 Karachi

Coloured Zarda Chawal /Rainbow Zarda / رنگین زردہ چاول / ست رنگے زردہ چاول

This Coloured Zarda Chawal have many childhood memories for me, it was regularly cooked by my  aunt (Mummani/Mami) for our cousins numbering more than 20 when ever their is a festival of Eid or Shab e Barat or when ever she is happy with childs. She was then lives in Karachi now settled in Faisalabad. So I acknowledge this recipe to her (Mami Jamila) .

Sat Rangay Zarad Chawal

Ingredients:

• Rice parboiled (saila/Pakki basmati)   1/2 kg
• Sugar   1 heaped cup ,(200-300g)
• Khoya  50g
• Ghee 1/2 cup
• Almonds soaked and skin removed 20 
• Raisin  1 tablespoon
• Dry Coconut slices  1 tablespoon
• Cloves 5
• Cinnamon sticks 2
• Cardamom small 4
• Food Colour Red 1 little pinch
• Food Colour Green 1 little pinch
• Food Colour Yellow 1 little pinch
• Food Colour Orange 1 little pinch
• Food Colour Blue 1 little pinch

Procedure:

• Soak rice in water for 1 hour, wash and drain.
• Now boil soaked rice with added cloves and cinnamon,  in 6-8 glass water till tender.
• Drain and keep aside.
• Now heat oil in a pan add cardamom green fry for 2 minute, then add almonds, coconut, raisin and sugar.
• Mix well, sprinkle khoya at top.
• Add coloures in spots at top dissolved in little water.
• Simmer for 10 minutes.
• Delicious Coloured Zarda Chawal is ready.
• Serve aside with Punjabi Pulao.

Tikka Biryani تکہ بریانی

Your mouth is filled with water to know that today's menu if Tikka Biryani.  Tikka Biryani is a mouth watering biryani.  It is very very delicious and eye appealing dish.

Tikka Biryani

Ingredients:

• Chicken      6-8 pieces 

                   One Chicken cut into four large pieces (Tikka Cut)

• Rice  500-700 g
• Oil 1 Cup
• Yoghurt 1cup
• Onion chopped  4-5
• Tomatoes  chopped  4-5
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies whole 4-5
• Fresh Mint leaves   1/2 cup
• Fresh Mint leaves 1/2 cup
• Butter 1 tablespoon for grilling

Powder Spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Fennel powder 1 teaspoon
• Cubub (Kabab Chinni)powder 1 teaspoon
• Long pepper powder 1 teaspoon
• Black pepper powder 1/2 teaspoon

Whole Spices:

• Cardamom Large 3
• Cardamom small 6
• Cinnamon stick 3
• Cloves  10
• Black Pepper whole1 teaspoon
• Bay leaves 3
• Mace 4 petal

Procedure:

• Make deep cuts/gashes on chicken pieces
• Add powder spices to the yoghurt and coat over chicken pieces.
• Keep aside for 1 hour to marinate.

• Boil rice in water with added salt. Adjust salt and water quantity according to rice quantity used. Usually 1/2 kg rice requires 2 teaspoon salt and 6 glass of water. Water level should be 1 inch above the rice layer for boiling.
• When rice boiled, sieve to drain water. Keep aside boiled rice.

• Now fry onion in oil till golden brown.
• Add ginger garlic paste fry for 1 minute then add tomatoes and fry for more 5 minutes.
• Now add whole spices and marinated chicken pieces. Fry for another 5-6 minutes.
• Then cook on medium flame till chicken pieces are fully done.
• Remove chicken pieces from curry. Retain curry on simmering heat.
• Grill removed chicken pieces on charcoal fire, drip butter during grilling.
• If you can not have charcoal fire facility try the following procedure.
• Heat oil in a non stick frying pan. Add chicken pieces one by one for a reddish colour.
• Burn the coal on fire to be used when simmering the biryani.

• Now you have ready grilled chicken pieces, boiled rice and curry.
• In a large pan, place prepared  curry at bottom,  sprinkle fresh mint and coriander leaves and green chillies, boiled rice layer and at top grilled chicken pieces.
• Simmer for 15 minutes.
• Delicious Tikka Biryani is ready.

• If you prepared Chicken pieces in frying pan. Your procedure will be slightly different.
• When Chicken pieces are placed on top layer, put burning coal on a table spoon/Onion Cup/aluminium foil, place in the simmering pan, add 1 tablespoon of butter and simmer. This will gives smoke flavour to your chicken pieces.
• Delicious Biryani will be ready after 15 minutes of simmer.
• Serve with shredded onion, mint raita and salad.

Daal Bharay Karelay (Stuffed Bitter Gourd with Daal) دال بھرے کریلے

Dal Bharay Karelay are very Delicious and Tasty vegetarian dish of summer. Served with Chilled Kachi Lassi on full hot days.

Daal Bharay Karelay

Ingredients:

• For Stuffing/Filling:
• Daal Channa  1 cup
• Shaving of Karela as much as obtained
• Oil 1/2 cup
• Onion chopped 2
• Tomatoes chopped 1
• Ginger paste 1 teaspoon
• Garlic paste  1 teaspoon
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala 1/2 teaspoon

Procedure for Stuffing/Filling:

• Soak Daal in water for 2-3 hours.
• Wash and drain.
• Now boil Daal in enough water till soft.
• Sieve and drain and keep aside.
• Fry onion in a cooking pan till golden.
• Add ginger garlic paste and fry for 1 minute, then add tomatoes, karela shaving  and spices.
• Fry for 3-5 minutes and now add boiled dal.
• Cook on medium flame for 5-10 minutes.
• Evaporate excess water. Stuffing is ready.

Ingredients and Procedure  For Dal Bharay Karelay:

• It is to be  done prior to preparation of stuffing
• Karelay  10-15 nos
• Daal stuffing  as prepared above
• Oil for Frying
• Thread for rolling around filled/stuffed Karela

Procedure:

• Prepare Karelay by shaving the top skin, which is to be used above in daal.
• Slit along length, remove seeds and discard.
• Now fill inside the prepared Daal stuffing/filling.
• Roll around thread to avoid stuffing removal during frying.
• Now heat oil in a frying pan and fry stuffed karela in portions of 3-4.

• Delicious Daal Bharay Karelay are ready.
• Serve with Chapati/Roti and Chilled Kachi Lassi.