Murgh Kabab Mughlai, Biryani Badshahi And Kesar Badam Kulfi by Sara Riaz

Ingredients for Murgh Kabab Mughlai:

• Chicken 16 pieces 1 kg
• Corn flour 1 cup
• Yogurt 1/2 cup
• Ginger 1 tsp
• Garlic 1 tsp
• Black pepper 1 tsp
• Chat masala 1 tsp
• Almond paste 1 tbsp
• Salt as required
• Sheermal 4

Method:

1. Wash chicken nicely. Then add ginger, garlic, salt, yogurt & almond paste and marinate it.
2. Mix black pepper & salt in corn flour.
3. Roll chicken in corn flour and fry it.
4. When ready, serve hot.

Ingredients for Biryani Badshahi:

• Mutton 1 kg
• Rice 1 kg
• Yogurt 1/2 kg
• Milk 1/2 cup
• Khoya 1/2 cup
• Ghee 1 cup
• Coriander leaves 1 cup
• Onion 1
• Almond 20
• Mint 1/2 bunch
• Red chilli powder 1 tsp
• Cumin seeds 1 tbsp
• All mix spice 1 tbsp
• Ginger 1 tbsp
• Garlic 1 tbsp
• Green chillies 1 tbsp
• Saffron 1/2 tsp
• Lemon juice 4 tbsp
• Salt as required

Method:

1. Soak water for 30 minutes. Then add salt & all mix spice and boil 3 times.
2. Do onion golden brown in hot ghee and take out half onions.
3. Then add ginger garlic, salt, red chilli powder, almond paste, chopped green chilli & mutton and roast it.
4. Add water and cook well.
5. Hang yogurt. Then add chopped mint, green chillies, coriander leaves & khoya and mix it.
6. When mutton is cooked well, add yogurt mixture, saffron and lemon juice.
7. Put half boiled rice in cooking pan.
8. Put mutton mixture on top & put remaining rice.
9. In end, add fried onion, milk & 1 tbsp ghee and simmer it.
10. Biryani badshahi is ready.

Ingredients for Kesar Badam Kulfi:

• Milk powder 1 cup
• milk 1-1/2 cup
• Cream 1-1/2 cup
• Saffron 1/2 tsp
• Small cardamom 1/2 tsp
• Sugar 4 tbsp
• Almonds chopped 20-25

Method:

1. Add milk powder & sugar in milk and boil it.
2. Now add saffron & small cardamom and boil it.
3. Take out of stove, cool little and mix cream.
4. In end, add chopped almonds.
5. When completely cooled, put in molder, set in and serve.