Navratan Pulao نو رتن پلاؤ

Navratan Pulao is a well celebrated vegetarian pulao. It is good in taste and eye appealing with all the benefits of vegetables and nuts.

Navratan Pulao

Ingredients:

• Rice,  basmati silky polished   1/2 kg
• Yoghurt 1 cup
• Onion 2-3 chopped
• Oil 1 cup
• Carrot chopped 1 cup
• Peas  1 cup
• Cauliflower   1 cup
• Potatoes  chopped 1 cup
• Cashew nut 1 tablespoon
• Raisin  1 tablespoon
• Pistachio 1 tablespoon
• Almond soaked  1 tablespoon
• Coconut slices 1 tablespoon
• Cloves 15
• Star anise 2
• Cinnamon sticks 4
• Black pepper whole 2 teaspoon
• Caraway whole 1 teaspoon
• Salt for gravy  to taste
• Salt for boiled rice 2 teaspoon

Procedure:

• Soak rice in enough water for 30 minutes.
• Wash and rinse the soaked rice.
• Then boil in 6 glass water and 2 teaspoons of salt till near to cook or 1 kanni remain.
• Drain and keep aside.
• Now saute onion in oil till soft.
• Add spices and vegetable fry for 1-2 minutes, then add yoghurt and fry for few more minutes.
• Now cook on medium flame till vegetables are well done. You can boil potato and peas before adding in a separate pan.
• At last add boiled rice and nuts and simmer for 10 minutes.
• Delicious Navratan Pulao is ready.
• Mix and serve.

Navratan Korma نورتن قورمہ

Navratan Korma is a Mughlai dish. It  suits to  those who want a delicious vegetarian dish. Navratan mean nine jewels in persian/urdu. Fruits , vegetables , dry fruits and cheese/milk and yoghurt is used in its preparation.

Navratan Korma

Ingredients:

• Oil 1 cup
• Onion chopped 3
• Tomatoes chopped 3

Vegetables:

• Potatoes diced 2
• Cauliflowers diced 2 cup
• Peas  1 cup
• Carrots diced 2
• Bottle gourd  diced 1 cup
• Green beans chopped 1 cup

Fruits and Dry Fruits:

• Almonds soaked and skin removed 15
• Raisin 1 tablespoon
• Kaju  1 tablespoon
• Pine apple  cubes 1/2 cup

Dairy:

• Milk 1 cup
• Yoghurt beaten  1 cup
• Cottage cheese  cubes 1/2 cup

Spices:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Turmeric powder 3/4 teaspoon
• Cumin powdewr 1/2 teaspoon
• Coriander powder 1 teaspoon
• Garam Masala powder 1/2 teaspoon
• Cardamom small whole 5-6
• Mace 2 petals

Procedure:

• Saute onion in oil till soft.
• Add tomatoes and fry for 5 minutes.
• Then add spices and vegetables and fruits and dry fruits.
• Cook on slow heat till vegetables are tender.
• Add Yoghurt and Milk and stir .
• Cook for 5-7 more minutes on medium heat till thick.
• Sprinkle cheese cubes and simmer.
• Delicious Navratan Korma is ready.
• Serve with Boiled Rice/Tarka Rice or Taftan/Sheermal.

Mutanjan متنجن

Mutanjan is a  very delicious, nutritious and eye appealling dish from Royal Kitchen of Kashmir and Mughals Emperors. Its is also a costly dish and a lot of material is required to cook this wonderful dish.

Mutanjan

Ingredients:

• Rice 1/2 kg
• Mutton/lamb bonelss 3/4 kg
• Oil/ ghee  400 ml
• Yoghurt 1 cup
• Onion chopped 2 large
• Ginger paste 1 teaspoon
• Garlic paste 1teaspoon
• Salt 2 teaspoon
• Red Chillies powder 1 teaspoon
• Fennel whole 1 teaspoon
• Coriander whole 1 teaspoon
• Cloves whole 8
• Black pepper whole 10-15
• Cardamom brown 2
• Cardamom small 8
• Kashmiri caraway 1 teaspoon
• Cinnamon stick 2
• Raisin  1 table spoon
• Almonds  20
• Pistachio  30
• Coconut fine  slices  20
• Coloured  baby Cham Cham  20
• Ashrafi  2 tablespoon
• Khoya  3/4 cup
• Saffron 20 threads

Procedure:

• Soak rice in water, wash and drain . Keep aside.
• Fry onion in oil till golden brown.
• Add whole spices and mutton, fry for 2-3 minutes.
• Then add ginger, garlic paste, Red chillies powder and salt, and yoghurt.
• Fry for 5 minutes then add 2 galss water and cook on medium flame till mutton is tender.
• Now add 2 glass water, when water boils add soaked rice.
• Cook till rice are near to cook.
• Lower the flame to simmering  flame, sprinkle nuts, ashrafi, cham cham and khoya at top.
• Simmer for 5 minutes.
• Delicious Mutanjan is ready  to serve.

 

Murgh Musallam مرغ مسلّم

Murgh Musallam is a very delicious stuffed whole chicken dish. Whole chicken is stuffed with boiled eggs, vegetables , boiled potatoes and nuts.  You can not forget its taste , colour and aroma.

Murgh Musallam

Steamed Murgh Musallam before baking

Marinated and stuffed Chicken

Ingredients:

• Whole Chicken skinless large 1
• Eggs boiled  4
• Potatoes small boiled 6
• Peas boiled 1 cup

• Rice 1/2 kg
• Tomatoes chopped 2
• Onion chopped 2-3
• Fresh Mint leaves 1 bunch
• Fresh Coriander leaves 1/2 bunch
• Oil 1 cup

• Yoghurt  1 cup
• Ginger paste  2 teaspoon
• Garlic paste 2 teaspoon
• Lemon juice 2 tablespoon

• Salt to taste
• Red Chilli powder 1teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Black pepper powder  1 teaspoon
• Chat Masala 1 teaspoon
• Black salt 1 teaspoon

• Almonds 20
• Raisin 2 teaspoon
• Pistachio 20
• Silver foil 1
• Saffron few threads  few
• Zafrani food colour 2 pinch
• Kewra essences few drops

Procedure:

• Boil rice in enough water and 1 teaspoon of salt, drain and keep aside.
• Boil eggs, potatoes and peas and keep aside.
• Fry almonds , raisins and pistachio in little oil till almonds are golden. Keep aside.

• Fry onion in oil till golden , remove 1/2 fried onion and grind.

• Beat 1/2 cup yoghurt add spices,1 teaspoon each of  ginger and garlic pastes, grinded fried onion, lemon juice  and 1 pinch of zafrani food colour mix well to make a paste.Rub 1 pinch of food colour on whole chicken then coats with prepared masala paste. Keep in a dark and cool place or in refrigerator to marinate for 5-6 hours.

• Take oil and remaining onion in a pan, add 1 teaspoon each of ginger garlic pastes fry for 2 minutes then add tomatoes and yoghurt, 1/2 teaspoon chilli powder , 1/2 teaspoon haldi powder, 1/2 teaspoon cumin powder  1 teaspoon salt and fry for 5 more minutes. Then add boiled eggs, potatoes and peas.
• Cook for 5-10 minutes the add boiled rice. Sprinkle 1 pinch of zafrani food colour and few nuts and kewra essences. and simmer 10 minutes. These rice are ready for stuffing the chicken and serving.

• Now Take marinated Whole Chicken , stuff its cavity with cooked eggs, peas and potatoes , rice and nuts.
• Knot its legs with thread. Place stuffed Chicken (breast is on towards pan face)in a large pan with 1/2 cup oil at bottom.
• Put this pan on a very low simmering heat for 60-90 minutes  with lid is tightly intact. Place cloth or paper beneath the lid.
• After 60-90 minutes open the lid evaporate the water on high flame. Carefully remove the tendered chicken from pan.
• Take another pan, add 2 tablespoon oil at bottom and then carefully place the tendered chicken in inverted position (breast at bottom), cook for  5 minute on low heat to get your golden and crusty colour and texture.

• Delicious Murgh Musallam is ready.
• Serve and decorate with nuts, silver foil (Warq Nugra/ Chandi kay Warq), diced boiled eggs, potatoes and prepared zafrani Rice and Mint raita and salad.

• Murgh Musallam can also be served with paratha/ sheermal/taftan and Mint Raita and Salad.

Mughlai Tikka مغلائی تکہ

Mughlai Tikka

Mughlai Tikka is a very special BBQ dish from Mughlai Cuisine of Mughal Empire. You can not forget its taste and aroma.








Ingredients:

• Boneless Chicken pieces (breast pieces)  1/2 kg
• Butter (molten) 2 tablespoon
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Tomato Ketchup or paste  1 tablespoon
• Raw Papaya paste  1 tablespoon
• Lemon Juice 2 teaspoon
• Green Chilli paste 1 teaspoon
• Salt to taste
• Red Chilli to taste
• Haldi powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Ajwain powder 1/2 teaspoon

Procedure:

• Mix all ingredients to the molten butter except Chicken and make a paste.
• Coat this paste to the Chicken pieces and keep aside for 2-3 hour for marination.
• Now insert Marinated Chicken pieces into the  iron skewers or pre-soaked wooden skewers.
• Grill over a charcoal fire till tender. Drip molten butter during grilling.
• Delicious Mughlai Tikkas are ready. Serve with Mughlai Paratha, boiled egss , mint raita in yoghurt and salad.

Note:

• You can also bake marinated chicken pieces in an oven , or you can also saute fry in little oil in a frying  pan till Chicken is tender.

Mood: cheerful

Dopiaza دوپیازه

Dopiaza

Dopiaza is a very delicious Muglai dish of sub-continent.  It is named after double quantity of onion in comparison to meat and also onion is added at two stages. Do means two or double and piaz mean onion in urdu.




Ingrdeients:

• Beef boneless cubes  1/2 kg
• Onion medium size sliced  1/2 kg
• Onion small size quartered in length 1/2 kg
• Oil 1 and 1/2 cup
• Ginger chopped 1-2 teaspoon
• Garlic chopped 1 medium size
• Salt to taste
• Red Chillies whole 10-15 numbers
• Cardamom brown whole 3
• Cardamom small whole 6
• Cinnamon sticks 1 inch size  3
• Cloves whole  6
• Black pepper whole 20
• Cumin seeds whole 1 teaspoon
• Coriander whole 1 teaspoon
• Haldi powder 1/2 teaspoon
• Water 4 glass

Procedure:

• Take water in a pan, add all ingredients except small quartered onions, and cook on medium flame till meat is tender.
• Now add small quartered onions and simmer for 15 minutes, stirr occasionally.
• Delicious Dopiaza is ready.
• Serve with Naan or Tandoori Roti.

• Mood: hungry