Punjabi Yakhni Pulao پنجابی یخنی پلاؤ

Delicious and mouthwatering Pulao

Punjabi Yakhni Pulao

White Pulao وائیٹ پلاؤ

White Pulao is a regular pulao with a whitish colour.

White Pulao

Ingredients:

• Mutton  (Senay Ka Gosht ) 1/2 kg
• Mutton  (Dasti Ka Gosht)  1/2 kg
• Mutton Chops 3-4
• Rice (soaked in water for 20 minutes)  500-750 g
• Oil  1 cup
• Yoghurt 1 cup
• Onion chopped  3-4
• Ginger freshly crushed  1.5  teaspoon
• Garlic freshly crushed  1.5 teaspoon
• Salt 2-3 teaspoon
• Black pepper whole 1 teaspoon
• Coriander seed whole 1 teaspoon
• Cumin seed whole 1 teaspoon
• Caraway whole 1 teaspoon
• Fennel seed 1 teaspoon
• Cloves whole  10
• Cinnamon sticks 3
• Cardamom green 6
• Cardamom brown 3

Procedure:

• Fry onion in oil till soft.
• Add all spices except fennel and coriander.  Add mutton and fry, when mutton changes colour adds ginger garlic paste, coriander, fennel and yoghurt.  Fry on medium flame for 5-6 minutes.
• Now add 2-3 glass water and continue to cook till mutton is fully tender.
• When mutton is tender add soaked rice. Add enough water to be 1 inch above the top rice layer.
• Continue to cook on low flame till water is nearly absorbed.
• Simmer for 10-15 minutes with lid is tightly closed.
• Delicious White Pulao is ready.
• Serve with mint green chillies raita and tamatar piyaz salad

Tamatar Piyaz Salad

Matta Rice

Matta Rice from Kerala India has many health benefits. I found this rice available at Naheed Super Market Karachi. One factor I noticed that its fullness factor i.e. when you eat it you will feel that you have eaten enough with less consumption. It can be served with dal curries and pickles.

 Matta Rice Boiled

You can check matta rice at the following link.
http://www.tophealthremedies.com/top-10-health-benefits-of-matta-rice/

Matta Rice uncooked

Thai Jasmine Rice تھائی جسمین رائس

Thai Jasmine Rice are fragrant and brilliant white rice. This rice variety is popular throughout the world. People likes to cook and eat these rice.

Thai Jasmine Rice with Jalfrezi

Ingredients:

• Thai Jasmine Rice 1/2 kg
• Garlic freshly crushed 1 teaspoon
• Oil 1/4 cup
• Spring onion chopped 1 cup
• Cloves 6

Procedure:

• Soak Jasmine rice in water for 20 minutes.
• Wash and drain, then boil in enough water.  Drain and keep aside.
• Now in a pan saute garlic and cloves in oil for 1 minute.
• Then add boiled rice and mix.
• Sprinkle chopped spring onion and simmer for 1 minutes.
• Then mix and serve.
• Delicious brilliant white Thai Jasmine rice goes well with Chicken Jalfrezi.

Sayadiyah Fish صيادية السمك (Fish and Rice)

It is a very very tasty and delicious fish with rice recipe from the Arab world.

Sayadiyah

Ingredients:
For Fish:

• Fish fillets   1 kg
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon juice 2-3 teaspoon
• Chopped fresh dill leaves 1 tablespoon
• Chopped fresh coriander 1 teaspoon
• Chopped tomatoes 1
• Salt to taste
• Red chillies powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Bharat powder/ curry powder 1 teaspoon

For Rice:

• Basmati Rice 1/2 kg
• Onion chopped 2
• Oil 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt 2 teaspoon
• Red chillies powder 1/2 teaspoon
• Black pepper whole 1teaspoon
• Cumin seeds whole 1 teaspoon
• Cardamom large 3
• Cardamom small 12
• Raisin 1 tablespoon
• Cloves whole 10

Garnish:

• Dry roasted pine nuts
• Golden fried Onion
• Butter shallow fried tomato wedges

Procedure:
For Rice

• Soak rice in water for 1/2 hours.
• Wash and drain. keep aside.
• Now in a cooking pan fry onion till golden brown.
• Add spices fry for 2 minutes.
• Then add rice and 2-3 glass water, water should be 1 inch above the rice layer.
• Cook on medium heat till rice are done.
• Sayadiyah Rice are ready 

For Fish

• Mix all the ingredients together then apply on fish fillets and keep in dark or refrigerator for 3-4 hours to marinate.
• Then fry in hot oil till tender.
• Delicious Sayadiyah Fish is ready.
• Serve with Prepared Sayadiyah Rice

How to serve:

• Arrange prepared Sayadiyah Rice in a platter.
• Put on prepared Fish pieces.
• Garnish with roasted pine nuts, fried golden onion and butter fried tomato wedges.

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.

Sanfaz Biryani سن فاز بریانی

This Biryani is cooked with Sanfaz Biryani Masala Packet, most popular brand in Dubai, Kuwait and Saudi Arabia .

Sanfaz Biryani

Ingredients:

• Chicken   1/2 kg
• Rice Basmati 1/2 kg
• Oil Ghee 1 cup
• Tomatoes chopped3
• Onion chopped 3
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies  3-4
• Sanfaz Biryani Masala  1 packet

Procedure:

• Clean and soak rice in water for 1/2 hour.
• Boil rice in enough water.
• Add 1 teaspoon of cooking salt during boiling.
• Now fry onion in oil till golden brown.
• Add tomatoes, ginger, garlic, yoghurt, green chillies and fry for 3-5 minutes.
• Add chicken and Sanfaz biryani masala contents and fry for 4-5 more minutes.
• Then cook on medium flame till chicken is well done.
• Now arrange alternate layers of rice and chicken gravy.
• Simmer for 5 minutes.
• Delicious Sanfaz Biryani is ready.

Afghan Shola افغان شولا

Afghan Shola is a delicious and easily digestible dish. It is used with or without kofta.

Afghan Shola

Ingredients For Shola:

• Broken Rice (Tota Chawal)   1/2 kg
• Moong Sabut (moong beans)  200 g
• Onion chopped 1
• Garlic cloves chopped 5-6
• Oil 1/2 cup
• Salt 2 teaspoon
• Haldi powder 1/2 teaspoon
• Black pepper whole 1 teaspoon
• Cloves 5-6
• Cinnamon sticks 2

Ingredients for Kofta:

• Beef cubes boneless 1/2 kg
• Oil 1 cup
• Yoghurt beaten  1/2 cup
• Tomatoes chopped 2
• Onion chopped 2 medium-size
• Ginger crushed 1 teaspoon
• Garlic crushed 1 teaspoon
• Fresh mint leaves 1 tablespoon
• Fresh coriander leaves  1tablespoon
• Green chillies chopped 3
• Fresh red chillies chopped 3
• Salt to taste
• Red chillies powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Garam masala 1/2 teaspoon
• Poppy seed soaked and crushed 2 teaspoon
• Cumin seed powder 1 teaspoon
• Coriander powder 1 teaspoon

Procedure for Shola:

• Soak rice in water for 20 minutes.
• Wash and drain keep aside.
• Soak moong beans in water for 15 minutes.
• Wash , drain and keep aside.
• Fry onion in oil till golden.
• Add  cinnamon , cloves and black pepper, then add garlic,  haldi,  salt  and  add 1/2 cup water. Fry for 3-4 minutes.
• Now add soaked sabut moong and cook till half tender.
• Add 2-3 glass water and soaked rice and cook on medium flame till rice and dal are tender.
• Check the stickiness of cooked rice, if not add a little water.
• Simmer for 10 minutes.
• Shola is ready for serving.

Procedure for Kofta:

• Fry onion in oil till golden brown.
• Remove from oil , cool and grind. keep aside.
• Mix powder spices together, make two portions of it.
• Now add 1/2 quantity of ground onion, 1/2 quantity of spices, 1/2 quantity of ginger garlic to the beef cubes.
• Rub and mix well. Process in an electric food processor to a smooth texture.
• Make baby koftas from this mixture and keep aside.
• Now heat oil in a pan, adds remaining onion , spices, ginger garlic paste and  tomatoes. Fry for 3-5 minutes and then add yoghurt. Fry for 5-6 more minutes.
• Add half to one cup water, cook for a boil. Then add prepared kofta balls to it.
• Cook on low heat till koftas are well done/tender. Stir carefully during kofta cooking to avoid breakage. 
• Sprinkle fresh mint leaves, coriander leaves , fresh red and green chillies on top and simmer for 5-10 minutes.
• Delicious Kofta gravy is ready for Shola.
• Gravy of kofta gravy should be thick.

Serving of Shola:
Shola is served with saltish thick yoghurt with or without Kofta curry/gravy.

Kala Chana Pulao کالا چنّا پلاؤ

Kala chana Pulao is a good alternate of Cholay Chawal. It is good dish for light and healthy meal.

Kala chana Pulao

Ingredients:

• Rice 1/2 kg
• Kala chana (Bengal Gram)   2 cup
• Oil 1 cup
• Onion chopped  2
• Tomatoes  chopped 3
• Ginger crushed 1  teaspoon
• Garlic crushed  1 teaspoon
• Green Chillies whole 3
• Salt to taste
• Red chilli powder 1 teaspoon
• Cloves whole 10
• Black pepper whole 1/2 teaspoon
• Cardamom small 5
• Cinnamon sticks 3
• Caraway whole 1 teaspoon

Procedure:

• Wash and soak kala chana overnight.
• Boil in enough water on low heat , drain and keep aside.
• Wash and soak rice in enough water, drain and keep aside.
• Now fry onion in oil till golden.
• Add ginger garlic, spices and fry for 1 minute, then add tomatoes and fry for 3-5 more minutes.
• Add boiled Kala chana and cook for 5 more minutes.
• Then add 2 glass water and cook on medium flame for 1-2 boils.
• Then add boiled rice and continue to cook till rice are done and most of the water is absorbed.
• Sprinkle Green Chillies and simmer for 5-10 minutes.
• Delicious Kala Chana Pulao is ready.
• Serve hot with salad and raita. 

Murgh Pulao / Chicken Pulao مرغ پلاؤ

Murgh Pulao is a very Delicious Dish

Murgh Pulao

Ingredients:

• Chicken regular cut  1
• Rice 500 g
• Oil 1 cup
• Yoghurt beaten 1 cup
• Onion chopped 4-5 
• Tomatoes chopped 2
• Ginger paste 1 teaspoon 
• Garlic paste 1 teaspoon
• Salt 2-3 teaspoon
• Chilli powder 1 teaspoon
• Black pepper whole 1/2 teaspoon
• Caraway  whole 1 teaspoon
• Cardamom small 4
• cardamom black 2
• Cloves 10-12
• Coriander whole 1 teaspoon
• Fennel whole 1/2 teaspoon

Procedure:

• Soak rice in water for 20 minutes. wash and drain keep aside.
• Fry onion in oil till golden.
• Then add spices except coriander and fennel whole fry for 1 minute.
• Now add chicken pieces and fry. When chicken changes colour add add fennel, coriander whole, ginger garlic pastes and yoghurt and tomatoes while stir. Fry on medium flame for 5 minutes.
• Now add 1 glass water and cook till chicken is tender.
• When chicken is tender add  pre-soaked rice.
• Now add 2 or more glass water. Water should be 1 inch above the rice layer.
• Keep cooking on low flame while stir occasionally. (8-12 minutes)
• When most of the water is absorbed by rice,  simmer it for 10 minutes.
• Delicious Murgh Pulao is ready.
• Serve hot with Mint raita.

Gulatti گلتّی

Gulatti was a very popular sweet dish in weddings some 20-30 years back in Karachi.
It is a very tasty and mouth watering sweet dish.

Gulatti

Ingredients:

• Saila Chawal (Pakki Basmati Rice/Parboiled Rice) 1/2 kg
• Sugar  1-2 cup  
• Khoya 50 g
• Ashrafi or Sliced Petha sweetmeat  50 g
• Ghee 1/2 cup
• Almond soaked in water 1 tablespoon
• Pistachio soaked in water  1 tablespoon
• Raisins soaked in water 1 tablespoon
• Cardamom seed 1/4 teaspoon
• Cloves  5
• Kewra water 1/4 cup

Procedure:

• Soak rice in water for 1/2 hour.
• Wash and drain. 
• Then boil in 2 liter water, drain and keep aside.
• Now heat ghee in a pan.
• Add cardamom seeds fry for 2-3 minutes.
• Then add sugar, almond, pistachio, raisin, cloves , kewra water and boiled rice.
• Mix well, then sprinkle Ashrafi or Petha Sweet meat slices and khoya on top.
• Simmer for 8-10 minutes.
• Delicious Gulatti is ready.
• Mix well and serve.

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.

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.

Mutton Biryani مٹن بریانی

Mutton Biryani is a very tasty biryani.  Its flavour and aroma you can not forget.

Masalay Dar Mutton Biryani

Ingredients:

• Mutton 1 kg
• Rice super fine quality 1/2 kg
• Oil 1 cup
• Yoghurt 1 cup
• Tomatoes chopped 4-5
• Onion chopped 3
• Ginger crushed 2 teaspoon
• Garlic crushed  2 teaspoon
• Green chillies chopped 2-3
• Fresh coriander leaves  chopped 1/2 cup
• Fresh Mint leaves chopped 1/2 cup
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Cardamom brown whole 3
• Cardamom green   whole 5
• Cinnamon sticks 2
• Cloves whole 8
• Cumin whole 1 teaspoon
• Caraway whole 1 teaspoon
• Mace 3 petals
• Bay leaves 2
• Star aniseed  1 flower

Procedure:

• Thoroughly wash and soak rice in water for 1/2 hour.
• Take 5-6 glass of water in a pan, add soaked rice and 2-3 teaspoon of cooking salt.
• Boil till rice are near to tender.
• Drain water and retain boiled rice. Keep aside.
• Now in another pan  fry onion in oil till golden brown.
• Remove some fried onion for garnish.
• Add ginger garlic paste fry for 1 minute.
• Add tomatoes, yoghurt, green chillies , spices and mutton.  Fry for 5-6 minutes.
• Add 1-2 glass water and cook on medium flame till mutton is fully tender.
• Evaporate excess water to get a thick gravy. 
• The curry for biryani is ready.
• Now  arrange alternate layers of boiled rice and prepared mutton curry in a large pan.
• Garnish with fresh mint, fresh coriander leaves and retained fried onion.
• Simmer for 8-10 minutes.
• Delicious Mutton Biryani is ready.
• Serve hot with Mint Raita and salad.

Cholistani Camel Meat Pulao چولستانی اونٹ کے گوشت کا پلاؤ

Cholistan is a dessert in South of Punjab, also known as Rohi. It is familiar for Camels, Car Dessert Safari.  Camels are part of Cholistan daily life. They use it for travelling in dessert, eating its meat and drinking its milk. Pulao is a famous dish of Punjab, so Pulao cooked with Camel Meat is delicious dish.

Camel Meat Pulao , Cholistan Punjab

Ingredients:

• Camel Meat  1 kg
• Rice , soaked in water 3 Pao (700-800 g)
• Oil 1 cup
• Onion chopped 3-4
• Tomatoes chopped 3
• Yoghurt 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt 2-3 teaspoon
• Red Chilli powder 1 teaspoon
• Black pepper whole 1 teaspoon
• Cloves whole 10
• Cardamom small 8
• Cardamom small 4
• Cinnamon sticks 2
• Coriander whole 1 teaspoon
• Cumin Black whole 1 teaspoon
• Fennel whole 1 teaspoon

Procedure:

• Fry onion in oil till soft.
• Add  camel meat and spices and fry till meat change its colour (5-6 minutes)
• Then add tomatoes, yoghurt, ginger garlic paste and fry for 5-6 minutes on medium flame.
• Now add 3-4 glass water and cook on low-medium flame till Camel Meat is done (1-2 hours).
• When Camel Meat is tender add soaked rice and as much water so that water level should be 1 inch above the rice layer.
• Keep cooking on low heat and stir in intervals.
• It takes 8-10 minutes.
• When most of the water is absorbed by rice, simmer it for 10 minutes.
• Apply cloth or newspaper for simmering.
• Delicious Cholistani Camel Meat Pulao is ready.
• Serve hot with Mint Raita.

Achari Biryani اچاری بریانی

Achari Biryani is a very Tangy, Tasty and Mouth watering Biryani cooked with pickle spices. 

Achari Biryani

Ingredients:

• Rice 1/2 kg
• Chicken  1 kg
• Yoghurt 1 cup
• Oil 1 cup
• Tomatoes chopped 4
• Onion chopped  3
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Fresh Coriander leaves 1/2 cup 
• Fresh Mint leaves 1/2 cup
• Green Chillies , slit along length 6
• Lemon wedges 4
• Lemon juice 2 

Spices For Curry:

• Salt to taste
• Red Chillies powder 1 teaspoon
• Red Chillies Cutter 1 teaspoon
• Turmeric powder 1 teaspoon
• Mustard whole 1 teaspoon
• Kalaungi whole 1 teaspoon
• Methidana 1 teaspoon
• Fennel whole 1 teaspoon
• Cumin powder 1 teaspoon
• Black pepper powder 1/2 

Spices For Biryani:

• Plum 6
• Cumin whole 1 teaspoon
• Black pepper whole 1 teaspoon
• Cardamom green 6
• Cardamom brown 3
• Mace 2 petal
• Bay leaves  3
• Cinnamon sticks 4
• Cloves 10
• Zarda Food Colour 1 

Procedure:

• Wash and soak rice for 1/2 hour.
• Boil soaked rice in 6 glass water with 2 teaspoon of added salt.
• Drain water and keep aside the boiled 

• Now prepare green chilles.
• Slit along green chillies.
• Mix all spices together, divide in two portion.
• In one portion add lemon juice and make a paste. Retain 1/2 portion.
• Fill this lemon spices paste into green chillies and keep 

• Now fry onion in oil till golden brown.
• Add ginger garlic paste and fry for 1 minute. 
• Then add tomatoes, yoghurt, chicken and 1/2 portion of remaing spice mix and also add biryani spices except colour..
• Fry for 5-8 minutes, then cook on medium flame till chicken is done.
• Add lemon wedges and spice filled green chillies. Simmer for 10 minutes.
• Curry is ready for Achari 

• Now in a large pan, place at bottom the prepared curry.
• Sprinkle mint and coriander leaves. 
• Then spread on top the boiled rice.
• Add colour dissolved in little water or milk.
• Simmer for 15 minutes while lid is tightly closed.
• Delicious Achari Biryani is ready.
• Mix and serve 

Degi Biryani دیگی بریانی

This is the most famous and mouth watering rice dish. Delicious and Tasty , served on weddings and valima dinners. After Eid ul Fitr wedding season will start, you can also cook this dish on Eid days at your home.

 دیگی بریانی

Ingredients:

• Chicken -1 chicken cut into 8 pieces
• Rice 1/2 kg
• Oil 1 cup
• Yoghurt 1 cup
• Onion chopped 3
• Tomatoes chopped 3
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Fresh coriander leaves 1/2 cup
• Fresh Mint leaves 1/2 cup
• Green Chillies  3-4
• Salt to taste
• Red Chillies powder 1 teaspoon
• Haldi powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Cumin seeds whole 2 teaspoon
• Cloves whole 10
• Cardamom green 8
• Cardamom brown 4
• Cinnamon sticks 3
• Star anise  2
• Black pepper whole 1 teaspoon
• Mace 1/2 flower
• Bay leaves 2
• Food Colour 1 pinch
• Kewra water  2 tablespoon

Procedure:

• Thoroughly wash and soak rice in water for 1/2 hour.
• Take 6 glass water in a pan, add 2 teaspoon salt, then add soaked rice.
• Boil rice till neat to cook. 
• Drain water and keep aside the boiled rice.

• Fry chicken pieces in oil for 5-6 minutes. Remove from oil and keep aside.

• Now in another pan fry onion till golden brown.
• Add ginger garlic paste fry for 2 minutes.
• Then add tomatoes and yoghurt, fried chicken pieces and  powder and whole spices. Fry for 5-7 minutes on mildly high flame.
• Continue to cook on medium flame till chicken is done and a thick gravy is obtained.
• Chicken gravy is read.

• At last arrange alternate layers of rice and prepared chicken gravy. Rice layer at bottom and at top.
• On top rice layer pour food colour dissolved in little water on one side.
• Sprinkle kewra water, green chillies, mint and coriander leaves.
• Close the lid tightly and simmer for 10 minutes.
• Delicious Degi Biryani is ready.
• Serve with Mint Raita and Fruit Trifle.

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.

Rangeeli Biryani / Rainbow Biryani / Sat Rangi Biryani / Seven Colour biryani / رنگیلی بریانی / رنگین بریانی /قوس و قزع بریانی / ست رنگی بریانی

Rangeeli Biryani /Rainbow Biryani  is a very very tasty and eye appealing and mouth watering biryani cooked on Birth days or Result days of Kids. My young ones passed their exams and got first position. Their mother cooked Rainbow Biryani for them.

Rangeeli Biryani

Ingredients:

• Rice   1/2 kg
• Chicken   1 kg
• Oil 1 cup
• Yoghurt 1 cup
• Onion chopped 3-4 
• Tomatoes chopped 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies whole 3-4
• Fresh Mint  leaves 1/2 cup
• Fresh Coriander leaves 1/2 cup

Garnish:

• Ashrafi , 2-3 colours, 1 cup
• Khoya 1/2 cup
• Almonds soaked and peeled  15
• Pistachio, soaked and peeled
• Raisin 2 tablespoon

Spices:

• Salt to taste
• Red Chillies powder  1 teaspoon
• Haldi powder   1/2 teaspoon
• Coriander powder 1 teaspoon
• Dried Plum 6
• Cardamom green whole 6
• Cardamom brown whole 2
• Cinnamon sticks 2-3
• Cumin seeds whole 1 teaspoon
• Badiani Phool 1
• Mace petals 3
• Cloves whole 10
• Black pepper whole 1 teaspoon

Colours:

• Red Food Colour 1 small pinch
• Yellow Food Colour 1 small pinch
• Green Food Colour 1 small pinch
• Blue Food Colour 1 small pinch
• Orange Food Colour 1 small pinch

Procedure:

• Thoroughly wash and soak rice in water for half hour. Wash, drain and keep aside.
• Now take 5-6 glass of water in a pan, add 2 teaspoon salt and soaked rice.
• Cook on medium flame till rice are near to cook.
• Drain and sieve and keep aside.

• Now in a separate large  pan fry onion in oil till golden brown.
• Add ginger garlic paste, fry for 2 minutes, then add tomatoes and fry for 5 more minutes.
• Then add yogurt, chicken pieces and spices and fry for another 5 minutes on medium heat with constant stirring.
• Lower the heat and cook till chicken is fully tender, evaporate excess water on high flame.
• Lower the heat to simmering position. Sprinkle fresh mint and coriander leaves on top.
• And on this layer spread all boiled rice.
• Now dissolve colours in little water (1 teaspoon) separately, and spread on rice layer in portions/in different positions/points.

• At top layer spread nuts and ashrafi.
• Simmer for 15 minutes.
• Sprinkle khoya and remove from heat.
• Delicious Rangeeli Biryani/Rainbow Birayni is ready.
• Mix before serving.
• Serve with raita and salad.