Kofta Pulao, Rajasthani Red Chicken Curry And Potato Ginger Bhaji by Zubaida Tariq

Ingredients for Rajasthani Red Chicken Curry:

• Chicken 14 pieces
  
• White cumin seeds 1 tsp
• Yogurt 1 cup
• Cottage cheese 1 cup
• Red kashmiri chili 4
• White vinegar few drops
• Coriander seeds 2 tbsp
• Small cardamom 4
• Lemon 4
• White cumin seeds 1 tsp
• Black cumin seeds 1 tsp
• Green chilies 2
• All spice powder 1 tsp
• Chopped onion 4
• Ginger garlic paste 1 tbsp
• Salt to taste
• Oil 1 cup

Method:

1. Firstly, boil the red chilies by adding few drops of white vinegar in some water.
   
2. Now take out, mix with boil kashmiri red chilies, coriander seed, small cardamom, white cumin seeds, black cumin seeds and grind them.
3. Now put chicken pieces into yogurt, lemons juice, ginger garlic paste and salt mix them and keep it.
   
4. Now heat oil in karahi pan and add marinated chicken.
5. When water dries, add grinded masala and crushed brown onion and roast it well.
   
6. In end add green chilies, lemon juice and whole spice powder and simmer for 5 minutes and serve.
   

Ingredients for Potato Ginger Bhaji:

• Potatoes 1/2 kg
• Ginger 2 tbsp
• Turmeric 1 tsp
• Red chilli flakes 1 tbsp
• Black pepper 1 tsp
• Cumin seeds 1 tsp
• Green chillies  4
• Mint leaves 1/2 bunch
• Salt to taste
• Lemons 2
• Oil as required

Method:

1. Boil potatoes, peel it and cut into cubes.
   
2. Heat oil in one karahi pan, fry the potatoes until golden brown, take out and put oil back in tin.
   
3. Now stir fry , boiled potatoes, red chili flakes, chopped white cumin, turmeric, finely chopped green chillies, black pepper and finely chopped ginger.
4. Then add mint leaves, lemon juice and serve hot.
   

Ingredients for Kofta Pulao:

• Beef Mince 1/2 kg
• Bread Slices 2
• Black chick peas  2 tbsp
• White cumin seeds 1 tsp
• Small cardamom 4
• Black cumin seeds 1 tsp
• All spice powder as required
• Poppy seeds  1 tbsp

For Rice:

• Rice 2 cup
• Onion chopped 4
• Yogurt 1/2 cup
• Small cardamom 4
• Green chilies 4
• Salt to taste
• Ginger garlic paste 1 tbsp        
• Oil/clarified butter 1 cup

For Stock:

• Water 3 glasses
• All spices as required
• Onion 1
• Garlic 1
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp
• Ginger 1 piece
• Salt to taste

Method:

1. Take one pot, add water, whole spice powder, onion, garlic, fennel seeds, coriander seeds, ginger and salt, make stock of them, filter it and keep aside.
2. Now add black chickpeas , poppy seeds, white cumin seed, black cumin seeds, small cardamom and whole spice powder in a grinder and grind it.
3. Now cut the breads slices into pieces, put in beef mince and mix them, grind it with some salt in chopper and make small small koftay of it.
4. Now in another pot, heat oil, and fry onion until golden brown, take out half fried onions and spread them.
5. In half onion add ginger garlic paste, yogurt, small cardamom, green chilies and roast them slightly.
6. Now fry koftay in another frying pan, put them into masala, stir it continuously, take out the koftay without roasting.
7. Now add stock in it.
8. When stock boils, add rice and salt and leave for cooking.
9. When the water dries, keep it for simmer.
10. In end take out the pulao in a dish and put koftay and onions on it.