Chicken Pulao, Besan Ka Halwa And Aloo Bunda by Zarnak Sidhwa

Ingredients for Chicken Pulao:

• Chicken 1 kg
• Oil 3/4 cup
• Onion chopped 4 large
• Curd 1/4 kg
• Rice 1 kg
• Saffron 1/2 tsp
• Fried almonds Few sliced
• Bay leaves 4
• Cinnamon 1 inch
• Cloves 10
• Cardamoms 10
• Pepper corns 18
• Garlic 1 pod
• Ginger 1 inch piece
• Red chilli powder 1 tsp
• Coriander seeds powder 2 tsp
• Cumin seed powder 1 tsp
• Turmeric 1/4 tsp

Method:

1. Grind garlic, ginger, chilli powder, coriander, turmeric and cumin powder to a fine paste.
2. Heat 4 tbsp of oil and fry 2 onions till brown.
3. Add half the whole spices and then add chicken and let it brown.
4. Add ground spices and fry for a few minutes along with chicken.
5. Add 2 cups of hot water. cover and cook till chicken is tender.
6. Beat the curd with saffron and add to chicken.
7. Cook uncovered for 10 minutes.
8. Remove from flame and keep aside.
9. Now heat the remaining oil and fry bay leaves and remaining whole spices.
10. Add onions and brown them well.
11. Add rice and fry till brown.
12. Add enough water to cook rice and 1 tbsp of salt.
13. Spread a layer of rice on a flat serving dish and then another layer of chicken.
14. Repeat with one more layer of each.
15. Garnish with almonds.

Ingredients for Besan Halwa:

• Milk 1 cup
• Water 1/2 cup
• Cardamom 1/2 tsp ground
• Ghee 3/4 cup
• Besan 1 cup
• Sugar 1 cup

Method:

1. Bring the milk and water to a simmer in a sauce pan over medium heat, stir the cardamom into the mixture.
2. Set aside. Melt the ghee in a pan over medium heat, stir the chickpea flour into the melted ghee and cook until fragrant about 10 minutes.
3. Add the sugar and stir to mix well.
4. Slowly pour the milk mixture into the pan while stirring the halwa stirring to avoid lumps.
5. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes.
6. Serve hot or spread the mixture into a tray to cool.
7. Cut into squares and serve.

Ingredients for Aloo Bunda:

• Boiled ans mashed potatoes 2 large
• Green chillies chopped 2
• Coriander leaves finely chopped 1 tsp
• Gram flour 1 cup
• Salt to taste
• Red chilli powder 1 tsp
• Garam masala powder 1/4 tsp
• Turmeric powder 1/4
• Oil for fry

Method:

1. Add salt, chilli powder, garam masala, coriander and green chillies to the mashed potatoes and mix well, shape into small balls.
2. In a bowl take a cup of gram flour, add turmeric powder, little salt and chilli powder to it.
3. Add little water gradually and mix to a medium consistency batter.
4. Dip each potato ball in the batter and deep fry them till golden brown.
5. Serve the aloo bundas hot with chutney.