Ustad Vilayat Khan's Shahjahani Chicken (Serves four)
Ingredients:
Chicken: 1 kg Ghee: 1 cup Cashew: 1 cup (soaked and grounded) Clove: 10 Green Cardamom: 10 Onion: 3 (chopped, fried and grounded to make the paste) Garlic: 2 tablespoon Ginger: 1 teaspoon Saffron: 1/2 teaspoon dissolved in water Mace (javitri): 1/2 teaspoon Salt: 2 1/2 teaspoons Chilli: As per taste
Method:
Heat the ghee in a small pan. Add cloves and fry until they are crackling. Add green cardamoms. Sprinkle water and cover the utensil and allow it to simmer for one minute. Add salt, garlic, chillies, ginger and meat. Cook the meat till it is half-done. Take the meat out of the stock and keep it aside. Save the stock. Now simmer the stock. Add more green cardamoms, ghee and fried onions. Add the meat and start cooking on low heat. Add mace, saffron and cashew paste. Mix well and bring it to a rapid boil. Put off the flame and when it is ready, take a piece of red hot charcoal in a small katori. Place this katori inside the pan and cover it. The smoke will add a special flavour to the dish. After five minutes, serve with Khamiri Tandoori Roti.
(Provided by Parveen Khan, daughter-in-law of Ustad Vilayat Khan)
Ustad Bade Ghulam Ali Khan's Yakhni Pulao (Serves four)
Ingredients:
Basmati rice: 1 kg Meat: 2 kg Onion: 5 Cardamom: 1 tablespoon Clove: 10 Cinnamon stick: 6 pieces Shah Jeera: 1 1/2 teaspoon Ginger: 2 pieces Garlic: 4 pods Whole Kali Mirch: One tablespoon Red Chilli: As per taste Coriander Seeds: 1 1/2 tablespoon Ghee: 250 gms Salt: To taste
Method:
Fry the onions. Keep them aside. Cook the meat in water along with all the ingredients. Use whole spices only. Once the meat is tender, remove the stock. Crush the spices in a mixer and keep them aside. Immerse the rice in water, 10 minutes before cooking. Fry the crushed spices in ghee. Mix the rice with the meat. Stir and fry it along with the spices. Add the stock. Mash the fried onions and place it on top. Cover the utensil. Once the pulao is ready, serve with coriander, almonds and cashew.
(Provided Samina Khan, granddaughter-in-law of Ustad Bade Ghulam Ali Khan saab)
Park Circus Khichdi
Ingredient:
Basmati Rice: 1 cup Masoor Dal: 1/3 cup Moong Dal: 1/3 cup Medium-sized Onion: 1 chopped Grated Ginger: 2 tablespoon Minced Garlic: 1 tablespoon Ground Red Chilli: 1/4 teaspoon Salt: 1 teaspoon Grounded Cumin Seeds: 1 teaspoon Coriander: 1/2 teaspoon Peeled and Crushed Cardamom: 2 Cinnamon: 1/4 teaspoon Water
Method:
Wash and rinse rice and dal and soak for at least 1 hour, then drain. In five quarter pot, heat ¼ cup vegetable oil and add one chopped onion until golden brown. Add rice and dal to browned onion and stir for one-two minutes on medium heat until any residual water is dried. Add double measure of water and let rice and dal come to boil when partially covered. When the steam comes out, close the pot completely and turn down heat to low simmer for 20 minutes. Meanwhile, prepare Bhagar by browning onion in ghee/butter with whole jeera and red chilli. For preparing Bhagar, you need one medium onion chopped, ¼ tsp whole jeera, twothree whole red chillies and two-three tablespoon butter/ghee. Finally, pour Bhagar of brown onion, jeera and red chilli over cooked khichdi.
(Provided by Ustad Imrat Khan saab)
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