Saloonay Chawal / Zeera Chawal سلونے چاول

Saloonay Chawal are the simplest and delicious rice dish served with Aloo Gosht. It was prepare with Zarda Chawal and Aloo Gosht in past on Eid.

Saloonay Chawal

Saloonay Chawal With Aloo Gosht

Ingredients:

• Rice   1/2 kg
• Salt 1.5 teaspoon
• Red Chilli Cutter/Flakes  1 teaspoon
• Cumin seed whole 1 teaspoon
• Onion chopped 1 medium size
• Oil 1/2 cup

Procedure:

• Soak rice in enough water for 11/2 hour. Wash and drain . Keep aside.
• Now fry onion in oil till soft and light brown.
• Add salt, chilli cutter, cumin seed whole fry for a while.
• Then add 3 glass water , cook to boil.
• Then add soaked rice and cook for 5-10 minutes on medium flame till rice is tender. Stir occasionally.
• Simmer for 5 minutes.
• Delicious Saloonay Chawal are ready.
• Serve with Aloo Gosht.

Siri Paye سری پائے

Siri Paye is one of the most popular dish of Punjab. It is also popular in other parts of country. In Hyderabad Sindh near Siri Ghat and Shahi Bazar , Punjab Hotel is famous for its Siri Paye. It is a very tasty dish for winter season, full of protein acts as body warmer.  Siri is Goat's head and Paye are goat's feet.

Siri Paye

Ingredients:

• Siri without Magz(Goat's heat withourt brain)   1 no.
• Paye  (Trotters)  4 nos.
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 4-6
• Onion chopped 3
• Ginger paste 2 teaspoon
• Garlic paste  2 teaspoon
• Fresh Coriander leaves for garnish  1/2 cup
• Salt to taste
• Red Chillies 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder  1 teaspoon
• Cumin powder 1/2  teaspoon
• Black pepper powder 1/2 teaspoon
• Garam masala  1/2 teaspoon

Procedure:

• Buy freshly slaughter Siri, ask butcher to prepare it.
• Also buy four Paye, ask the butcher to prepare. In Karachi fire roasted paye are not popular, as in Lahore.
• Now thoroughly wash the Siri and Paye at home, remove any grit.
• Fry onion in oil till brown.
• Add ginger garlic paste fry for 1 minute.
• Then add yoghurt, tomatoes, spices except grama masala, and Siri and Paye.
• Fry for 5-6 minutes.
• Add 3-4 glass water and cook on slow fire for 3-4 hours till Paye and Siri are tender. Check the gravy during cooking and stir occasionally to avoid sticking to pan and burning of content. Adjust gravy consistency according to your need by adding water. should be slightly thin.
• When the paye and Siri are done,  sprinkle garam masala and fresh mint leaves.
• Simmer for 5-10 minutes.
• Delicious Siri Paye are ready.
• Serve with Hot Tandoori Naan and lemon wedges.

Gujarati Dal گجراتی دال

Gujarati Dal is a sweet and sour taste dal usually served with boiled rice. Gujrarati people community use it as a staple food.  Burns Road Karachi is famous for Gujarati Memoni Dal Chawal.  Khatti Meethi Gujarati Dal is a tangy and Delicious dish.

Gujarati Dal

گجراتی دال

Ingredients:

• Tur Dal (Arhar Ki Dal)     100g
• Tomatoes  chopped 2
• Peanut raw 2 tablespoon
• Ginger crushed 1 teaspoon
• Green chillies chopped 2
• Lemon Juice 1 tablespoon
• Tamarind pulp  1 tablespoon
• Fresh Coriander leaves for garnish
• Salt to taste
• Red Chilli powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Jaggery (Gurr)  2 tablespoon

Tadka/Tarka Ingredients:

• Oil 2 tablespoon
• Kadhi Patta  10
• Mustard seed  1 teaspoon
• Red Chiilies whole 5
• Cumin seed whole 1/2 teaspoon
• Fenugreek seeds 1/2 teaspoon
• Cloves 5
• Cinnamon sticks 2
• Bay leaves  2

Procedure:     

• Boil Tur dal in enough water on low flame till tender, it takes 3-4 hours.
• When dal is fully tender add tomatoes, peanuts, ginger, spices and jaggery.
• Continue to cook for 30 more minutes add some water during cooking.
• Now add lemon juice, tamarind pulp and cook for 10 more minutes.
• Adjust gravy consistency, should be thin, by adding water and cook for 10-15 minutes.
• Garnish with fresh coriander leaves and simmer.
• Now Applying Tadka/Tarka....
• Heat oil in a frying pan.
• Add mustard when pop, add cumin , fenugreek seeds, cloves, cinnamon, bay and kadhi patta leaves, and red chillies.
• After frying for few seconds pour over prepared dal.
• Delicious Gujarati Dal is ready.
• Serve with boiled rice, papad and pickle.

Lemon Grass Tea لیمن گراس ٹی / لیمن گراس کی چائے

Lemon Grass is a grass, emitting lemon flavour and taste. It is available in fresh and dry forms. It tea is a refreshing tea and taste is excellent.

Lemon Grass Tea

Ingredients:

• Lemon grass dry  1 teaspoon
• Green Tea  2 teaspoon
• Water 3 cup
• Sugar 3-4 teaspoon

Procedure:

• Take lemon grass, green tea, sugar and water in a tea pot.
• Heat to boil on high flame.
• After 3-4 boils stop boiling.
• Sieve in serving cups and serve.
• Very refreshing feeling you will enjoy.
• Serving:  3

Hyderabadi Kachay Gosht Ki Biryani حیدرآبادی کچّے گوشت کی بریانی

Hyderabadi Kachay Gosht Ki Biryani is a different type of Biryani. It is prepared with Raw marinated meat. We dedicate this recipe to our friend of Hyderabadi Community of Karachi Mr. Syed Mohib of Applied Chemistry ,University of Karachi.

Hyderabadi Kachay Gosht Ki Biryani

Ingredients:

• Mutton 1 kg
• Rice soaked in water 1/2 kg
• Oil 1 cup
• Yoghurt   250 g
• Tomatoes  chopped  4-5
• Onion chopped  3
• Raw papaya crushed with skin  2 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Fresh Mint leaves 1/2 cup
• Fresh Coriander leaves 1/2 cup
• Green Chillies  3
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi pwder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin seeds whole 1 teaspoon
• Cloves whole 10
• Cardamom brown 2
• Cardamom green 6
• Cinnamon sticks 2
• Black pepper whole 1 teaspoon
• Bay leaves 2
• Plum 6
• Yellow Food colour 1 pinch

Procedure:

• Mix spices, ginger garlic paste, papaya  in yoghurt and make a mixture.
• Apply this mixture to the meat and keep aside for 5-6 hours to marinate.
• Now take soaked rice in a pot add 6 glass water and 2 teaspoon of cooking salt and boil till 1/4 cooked. Drain and keep aside.
• Fry onion in oil in a frying pan till golden.
• Remove and keep aside.

• Now in a large pot.
• Place 1/4 quantity of boiled rice at bottom, then marinated meat and remaining oil, then chopped tomatoes and then remaining boiled rice. At top layer spread fresh mint and coriander leaves. Also sprinkle yellow food colour at top layer.
• Now put the pot on low flame with lid is sealed with dough.
• Continue to cook on simmering to low heat for 60-90 minutes.
• Then check the meat weather it is cooked or not. If not tender recook it again for 30 minutes.
• Make sure meat is  fully cooked.
• Mix the rice and meat.
• Delicious Hyderabadi Kachay Gosht Ki Biryani is ready.
• Serve hot with Baigan Ka Raita.