Murgh Do Piaza, Rice Sev Chaat And Sooji Ka Halwa by Zarnak Sidhwa

Ingredients for Murgh Do Piaza:

• 1 chicken
• 1-1/2 tsp salt
• 2 tbsp lemon juice
• 3/4 cup ghee
• 4 large onions, chopped
• 2 cloves garlic, chopped
• 2 cups/142 ml curd/plain yogurt
• 11/4th cups water
• 6 cloves
• 1 green cardamom
• 12 black peppercorns
• 2 piece cinnamon stick
• 1/2 tsp grated ginger
• 1 tsp turmeric powder
• 1 tsp red chilli powder

For Garnish:

• 1 tsp garam masala powder
• 225 gram tomatoes, pealed and boiled
• 1 medium onion, chopped and fried

Method:

1. Cut the chicken into four or eight pieces.
2. Mix the salt and lemon juice and rub all over all the chicken.
3. Set aside for 30 minutes.
4. Heat the ghee in a deep pan and add the first four pieces.
5. Stir well then add the chicken, onion, garlic and remaining pieces.
6. Cook gently for 15 minutes., stirring continuously.
7. Add the curd/yogurt and stir for 5 minutes over a low heat.
8. Add the water, cover and simmer for 40-50 minutes or until the chicken is tender.
9. Sprinkle the top with garam masala, arrange the tomatoes around the dish and cover with onion.
10. Cook murgh do pyaaza over moderate oven (180 degrees C, 350 degrees F, gas mark 4) for 10 minutes before serving.
    

Ingredients for Rice Sev Chaat:

• Cooked rice 3 cups
• Sev 1/4 cup
• Onion 1 medium
• Oil 2 tbsp
• Cloves 4-5
• Cumin seeds 1 tsp
• Mustard seeds 1/2 tsp
• Asafetida 1 pinch
• Turmeric powder 1/4 tsp
• Curry leaves 15-20
• Carrot cut into small cubes 1/2
• French beans, cut into small pieces 5-6
• Green peas 1/4 cup
• Red chilli powder 1/4 tsp
• Boondi 1/4 cup
• Lemon 1
  

Method:

1. Chop onion finely.
2. Heat oil in a non-stick pan, add cloves, cumin seeds, mustard seeds, asafetida and onion and saute for 1/2 minute.
3. Add turmeric powder, curry leaves and saute for 2-3 minutes.
4. Add carrot, french beans and green peas and stir.
5. Add rice, salt, red chilli powder and mix well.
6. Add boondi and juice of a lemon and mix well.
7. Transfer into a serving dish.
8. Sprinkle sev on top and serve hot with chilled yogurt or any raita.
   

Ingredients for Sooji Ka Halwa:

• Semolina (sooji) 1/2 cup
• Almonds 2 cup
• Pure ghee 6 tbsp
• Sugar 1-1/2 cup
• Milk 2 cups
  
• Saffron 1 pinch
• Green cardamom 1/2 tsp
  

Method:

1. Roast the almonds.
2. Reserve eight to ten for garnishing and coarsely powder the rest.
3. Heat the ghee in a karahi pan and roast the semolina till light brown.
4. Add the almond powder and continue to saute for 2 to 3 minutes.
5. Add the sugar, milk and saffron.
6. Cook over medium heat, stirring continuously, till the sugar dissolves and the mixture attains the consistency of halwa.
7. Add the cardamom powder and mix well.
8. Remove from heat, decorate with the reserved almonds and serve hot.