Keema Biryani قیمہ بریانی

Keema Biryani is a very tasty biryani when cooked with mutton keema and dasti nalli bones.

Keema Biryani

Ingredients:

• Mutton Keema (Minced Mutton)  1 kg
• Mutton bones of Dasti  3-4
• Peas  1 cup
• Potatoes chopped into medium cubes  4-5
• Yoghurt 1 pao
• Rice silky polished basmati   1/2 kg
• Onion chopped 3-4
• Tomatoes chopped 3-4
• Ginger paste  2 teaspoon
• Garlic paste 2 teaspoon
• Green chillies whole 3-4
• Fresh mint leaves chopped 1/2 cup
• Fresh coriander leaves chopped 1/2 cup
• Salt to taste
• Red chilli powder  1-2 teaspoon
• Turmeric powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1/2 teaspoon
• Cardamom green  6
• Cardamom brown 3
• Bay leaves 2
• Cloves whole  12
• Mace flower 3-4 petals
• Caraway whole 1/2 teaspoon
• Cumin whole  1 teaspoon
• Black pepper whole 1 teaspoon
• Badiani phol 2
• Zarda colour 1 pinch to sprinkle

Procedure:

• Thoroughly wash and soak rice for 1/2 hour.
• Then boil in 6 glass of water add 2 teaspoon of salt during boiling. Darin and keep aside.
• Now in another pan fry onion in oil till golden brown, retain some fried onion for simmering.
• Then add ginger garlic paste fry for a while then add tomatoes, yoghurt , green chillies and spices except colour.
• Fry for few minutes, then add minced mutton and mutton bones.
• Fry for 4-5 more minutes then add 1 glass water and continue to cook on medium flame till minced mutton is well done.
• Now add peas and cook for 5-10 minutes till tender. 
• Remove from heat.
• Now fry potatoes in oil in a karahi, when done add to cooked minced mutton curry. Mix well.
• Now in a large pan arrange layers of cooked curry and rice. 1st and last layers should be of rice.
• Sprinkle zarda colour at top, also spread fresh mint and coriander leaves and retained golden brown onion.
• Simmer for 10 minutes.
• Delicious Keema Biryani is ready.
• Serve with salad and raita.

Moong Dal Halwa دال مونگ حلوہ

Dal Moong Halwa is a delicious halwa. It takes some time to cook.

Dal Moong Halwa

Ingredients:

• Dal Moong 250 g
• Semolina (suji) 2 tablespoon
• Sugar  1 cup
• Ghee 2-4 tablespoon
• Cardamom small broken 2
• Pistachio soaked and chopped 1 tablespoon
• Raisin soaked  1 tablespoon

Procedure:

• Wash and soak dal moong for 2 hour.
• Drain and crush coarsely then keep aside.
• Now dry roast semolina in a frying pan. Keep aside.
• Now in a pan heat ghee add cardamom, when cardamom fragrant add dry roasted semolina and crushed moong dal.
• Cook for a while then add ghee and cook and stir on medium low heat till dal is done.
• Add sugar and keep cooking for 5 more minutes.
• At last sprinkle raisin and pistachio , mix and remove from heat after 1-3 minutes.
• Delicious Dal Moong Halwa is ready.

Punjabi Namkeen Mathiyan پنجابی نمکین مٹّھیاں

Punjabi Mathiyan can be sweet or saltish. Sweet Mathian recipe was published last week. Now we are publishing recipe for Namkeen Mathiayan (Saltish Mathiyan).

Punjabi Saltish Mathiyan

Ingredients:

• Flour (atta)  3-4 cup
• Ghee 1 -2 teaspoon
• Salt 1/2 teaspoon or to taste
• Baking soda 1 pinch
• Cumin seed whole 1/2 teaspoon
• Water as desired
• Oil for frying

• Procedure:
• Add all ingredients to the atta except water.
• Now add water in little portions and knead well to a hard dough.
• Make round patties of 3-4 inch in diameter and biscuit size thickness.
• Keep aside for 15 minutes.
• Fry in hot oil on medium flame one by one.
• Delicious Punjabi Namkeen Mathiyan are ready.
• Serve as required or store for future serving.
• These Mathiyan have shelf life of many weeks at room temperature.

Punjabi Mathiyan پنجابی مٹّھیاں

Punjabi Mathian are the oldest dessert in Punjabi culture. It is prepared on ceremonies, wedding religious festivals. Rabi ul Awal is the start of wedding season in Muslims of Punjab (Pakistani and Indian) so it is the good days for Mathian preparation. Today is the 1st day of Rabil awal  in Pakistan the celebration start for Birth of Prophet Muhammad (peace be upon Him). The below recipe is my mother's recipe.

Punjabi Mathian

Ingredients: 

• Flour (atta)    3-4 cup
• Gurr (jaggery)   1 cup finely crushed by beaten
• Fennel  1 teaspoon
• Ghee/Butter/Desi ghee   2 teaspoon
• Baking soda one pinch
• Water as desired
• Oil for frying

Procedure:

• Add all ingredients to atta except water.
• Mix well by rubbing and kneading.
• Now add water in little portion and knead well to a hard dough.
• Make round patties of 3-4 inch in dia and biscuit size thickness.
• Fry in hot oil on medium flame one by one.
• Delicious Punjabi Mathian are ready.
• Serve on cool or store and use as desired.

Note: If Mathiyan starts broken/disintegrate during frying reduce the quantity of Gurr.

Amritsari Fried Fish امرتسری مچھلی فرائی

Amritsari Fried Fish is a delicious fish snack from Indian Punjab.

Amritsari Fish Fried

Ingredients:

• Boneless Fish pieces  1 kg
• Lemon Juice  1 tablespoon
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Besan 1 cup
• Salt to taste
• Black salt 1/2 teaspoon
• Red Chillies powder
• Haldi powder 1/2 teaspoon
• Ajwain 1 teaspoon
• Oil for frying

Procedure:

• Mix all spices, ginger garlic paste, lemon juice with besan.
• Add little water to make a light thick batter.
• Apply on fish pieces and marinate in a cool place for 1 hour.
• Deep fry in oil.
• Delicious Amritsari Fried Fish is ready.
• Serve hot.

Fried Fish Fillet فرئیڈ فش فیلٹ

Winter is reaching in Karachi, so it is the season of fish recipe. Here is a most popular Fried Fish Fillet recipe to enjoy in cold weather.

Fish Fillet Fried with French Fries

Ingredients

• Fish Fillet   4-6
• Ginger paste 1 tablespoon
• Garlic paste  1 tablespoon
• Lemon juice 1 tablespoon
• Salt 1 teaspoon
• Red chillies powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Ajwain (Origano powder) 1 teapoon
• Dill seed fresh  chopped 1 tablespoon
• Bread crumbs for coating
• Vinegar for washing fish fillets

Procedure:

• Wash fish fillets with vinegar water.
• Mix together all spices and ginger garlic paste with lemon juice except bread crumbs to make a paste.
• Apply/rub over fish fillets and keeps aside for 1 hour to marinate.
• Deep fry in hot oil.
• Delicious Fried Fish Fillets are ready.
• Serve hot with French fries and tomato ketchup.

Chicken Malai Boti چکن ملائی بوٹی

Malai Boti is a tasty BBQ dish. Simple and Delicious.

Malai Boti

Chicken Malai Boti

Ingredients:

• Chicken cubes  1 kg
• Raw papaya crushed  1 tablespoon
• Garlic paste 2 teaspoon
• Ginger paste 2 teaspoon
• Green chillies paste 2 tablespoon
• Yoghurt beaten 2 tablespoon
• Fresh cream 2 tablespoon
• Salt to taste
• Red chillies powder 1 teaspoon
• Black pepper crushed 2 teaspoon
• Roasted cumin seed powder 2 teaspoon
• Kabab chinni powder 1 teaspoon
• Butter for grilling (melted)

Procedure:

• Mix all ingredients and make a paste.
• Then coat over chicken cubes. Keep aside in cool and dark place for marination (2 hours).
• Insert into pre soaked wooden /bamboo sticks or iron skewers and grill over charcoal fire till cubes are tender. Apply molten butter during grilling.
• Serve with chapati and mint coriander chutney/raita or tomato ketchup