Murgh Noor Jahani, Shahi Kaju Aloo And Mughlai Style Stuffed Paratha by Sara Riaz

Ingredients for Murgh Noor Jahani:

• Whole chicken 1
• Ghee 6 tbsp
• Bay leaf 4
• Onion 3
• Ginger 1 tbsp
• Garlic 1 tbsp
• Ground green chilli 1 tbsp
• Fennel powder 1 tsp
• Garam masala powder 1 tbsp
• Yogurt 2 cup
• Boiled eggs 3
• Salt 1-1/2 tsp
• White pepper powder 1 tsp
• Almonds 15-20

Ingredients for Shahi Kaju Aloo:

• Tomato 1/2 kg
• Cashew nut 4 tbsp
• Ginger 1 tsp
• Garlic 1 tsp
• Ground green chilli 1 tsp
• Black cumin 1/2 tsp
• Bay leaf 1
• Turmeric 1/4 tsp
• Red chilli 1 tsp
• Garam masala 1 tsp
• Salt to taste
• Yogurt 1/4 cup
• Milk 1/4 cup
• Coriander as required
• Roghni kulchy for serving

Ingredients for Mughlai Style Stuffed Paratha:

• Flour 1/2 kg
• Fine flour 250 gram
• Milk 1 cup
• Salt 1 tsp
• Ghee 2 tbsp

For Filling:

• Fried keema 1/2 kg
• Eggs 3

For Keema:

• Keema 1/2 kg
• Onion 1
• Ginger 1 tsp
• Garlic 1 tsp
• Salt 1 tsp
• Red chilli 1 tsp
• Turmeric 1/2 tsp
• Coriander powder 1 tsp
• Tomato paste 2 tbsp

Method:

1. Mix flour, fine flour, ghee & salt and knead flour with milk and water.
2. Then leave it for 1 hour.
3. Heat oil, add chopped onions, ginger, garlic, keema, salt, red chilli, turmeric, coriander powder & tomato paste and simmer it.
4. When keema is cooked well, roast it and take out.
5. Make small round balls of knead flour.
6. Then put roast keema and make in shape of bag.
7. Now again make balls, roll it, put ghee on tawa and fry paratha.
8. When fried, brush with eggs on both sides and fry again.
9. When ready, serve hot.