Deep Fried Calamari, Tajik Rice And Besani Koftey by Chef Zakir

Ingredients for Tajik Rice:

• Rice 300 gm
• Chicken 1/2 kg
• Yogurt 250 gm
• Dry Plum 200 gm
• Tomatoes 2
• Potatoes (Fried) 3
• Onion 2
• Peas boiled 1/2 cup
• Salt to taste
• Ghee 1/2 cup
• Green chilies 6
• Kewra 2 tbsp
• Coriander leaves 1/4 bunch
• Crushed red pepper 1 tbsp
• All spice powder 1 tsp
• Mix whole spice as required
• Turmeric 1 tbsp
• Ginger garlic paste 2 tbsp

Method:

1. Firstly, Boil potatoes with turmeric water and cut potato in 4 pieces each and keep aside.
   
2. Heat butter in pan, add onion and mix whole spice and fry it for 2 to 3 minutes.
3. When onion begins to cook, add ginger garlic paste and chicken and roast it until it changes its color.
   
4. Then add turmeric, chopped red chili, all spice masala and salt and roast it for 2 to 3 minutes.
5. Then add yogurt, tomato, green chili, green coriander and dry plum, mix it and close stove. Also add fried potatoes and peas in chicken.
6. In separate pan, boil rice with water and salt. When rice begins to cook, take out some rice and spread on chicken masala. Then add 2/4 and 3/4 rice.
7. Sprinkle kewra on top and simmer it for 10 to 12 minutes. Delicious Tajik Rice is ready.

Ingredients for Deep Fried Calamari:

• Kalamari fish 300gm
• Egg 1
• Flour 3 tbsp
• Corn flour 3 tbsp
• Salt to taste
• Black pepper 1/2 tsp
• Garlic paste 1 tsp
• Bread crumbs 1/2 cup
• Crushed red pepper 1 tsp
• Worcester sauce 1 tbsp
• Lemon juice 1 tbsp
• Parsley Chopped 1/4
• Oil for fry

Method:

1. firstly, cut fish into round ring shape.
2. Now in one bowl, add ginger garlic paste, salt, black pepper, egg and fish and mix them.
   
3. Then put chopped parsley, red chili, flour and corn flour and mix them nicely.
4. Now spread bread crumbs in a plate and coat fish with it.
5. Then heat oil in karahi pan and fry fish. When golden in color, serve with any sauce or chutney.
   

Ingredients for Besani Koftey:

• Chicken mince 1/2 kg
• Yogurt 250 gm
• Gram flour 125 gm
• Onion 2
• Coriander leaves 1/4 bunch
• Green chilies 2-3
• Whole red chilies 6-7
• Chili powder 1 tsp
• Turmeric 1 tsp
• Cumin seeds 1/2 tsp
• Ginger garlic paste 1 tbsp
• Garlic (slice) to taste                  
• Salt as required
• Oil as required
• Water 1-1/2 cup

Method:

1. Firstly, add chicken mince, ginger garlic paste, onion, green chili, green coriander and salt in chopper, grind them nicely and make small koftay and keep them aside.
2. Now in one bowl, add yogurt, flour and water and mix them nicely.
3. Then add turmeric and red chili.
4. In separate karahi pan, heat oil, put remaining onion, fry lightly. When it becomes soft, add gram flour and yogurt mixture and cook it on low flame.
5. If u feel less water, add some water.
   
6. When it becomes thick, add chicken koftay and leave it for simmer.
7. Heat oil in separate pan, add red chili, ginger garlic and cumin, fry it and give tarka.
8. Delicious Besani Koftay are ready.