Tikka Boti Pulao, Anaar Dahi Raita And Roast Meat by Rida Aftab

Ingredients for Tikka Boti Pulao:

• 1/2 kg sela rice
• Mint 1 bunch
• Coriander 1 bunch
• 8 green chilies
• 1/2 kg meat
• 1/2 tsp orange color
• 1/2 tsp salt
• 1 cup yogurt
• 1 tbsp papaya paste
• 1 tbsp crushed red chili
• 2 onions
• 1 piece of coal
• Oil 1/2 cup

Method:

1. Cut, meat into small pieces, marinate with yogurt, orange color, papaya paste, chopped red chili, ginger garlic paste and salt and keep for 2 hours.
2. Now heat oil in one pot, make onions brown, put meat and cover it.
   
3. When meat is tendered, roast it nicely.
4. In end, put mint, green coriander, green chilies and boiled sela rice and simmer for 10 minutes.

Ingredients for Anaar Dahi Raita:

• 250 grams yogurt
• 1 cup pomegranate
• 6 button chilies
• 1 tsp black salt
• 6 garlic cloves
• 2 tsp roasted cumin
• Mint leaves for garnishing

Method:

1. Put all ingredients in blender and blend them nicely.
2. Now garnish with mint leaves.

Ingredients for Roast Meat:

• 2 kg undercut
• 2 tbsp kachri powder
• 2 tbsp garlic paste
• Salt 1 1/2 tsp
• 1 tsp all spice powder
• 4 tbsp green chili paste
• 1/2 cup tamarind pulp
• 2 tsp roasted cumin
• 2 tsp chaat masala
• Oil 1/2 cup

Method:

1. Cut undercut into small pieces, wash it, marinate with kachri powder, garlic paste, salt, chopped garam masala, green chili paste, tamarind pulp, chopped cumin and chaat masala and keep in fridge overnight.
   
2. Now put, in pot, cook it by covering on low flame and put flour on side. Cook for an hour.
3. When meat is tendered well, roast on high flame, garnish with lemon slices and salad leaves and serve.