Dum Achari Aloo, Chana Pulao And Bihari Pasanday by Zubaida Tariq

Ingredients for Dum Achari Aloo:

• Potatoes  1/2 kg
• Garlic 8 cloves
• Chopped ginger 1 tbsp
  
• Fennel seeds  1 tsp
• Crushed coriander  1 tbsp
• Whole red chilies 6
• Onion seeds  1 tsp
  
• Mustard powder  1 tsp
• Turmeric  1 tsp
• Green chilies 6
• Salt  to taste
• Curry leaves  6-8
• White cumin  1 tsp
• Mustard oil  1 cup
• Fenugreek seeds few
• Tamarind paste  1/2 cup

Method:

1. First wash the potatoes, boil and make its pieces.
2. Now pour oil in a pan, add onions for making it brown.
3. Then pour oil in a pan, add fenugreek seeds, when it turns to smell then put the boiled potatoes, salt, turmeric, chopped red chilies, green chilies, mustard seeds, chopped coriander, onion seeds, fennel seeds, white cumin, curry leaves, tamarind paste, garlic cloves, and roast it lightly.
4. Now cover it and simmer for 10 minutes.
5. Delicious dum achari aloo is ready.
6. Serve it with hot chapati or puree.

Ingredients for Chana Pulao:

• Kabuli chickpeas 1 cup
• Oil/ clarified butter 1 cup
• Raisins 1/2 cup
• Rice 2-2 1/2 cusp
• Green chilies 4
• Cardamom 4
• Chopped onion 4
• Black cumin 1 tsp
• Ginger garlic 1 tbsp
• Yogurt  2 tbsp
• Salt  to taste

For Stock:

• Water 3 cups
• Ginger 1 piece
• Onion 1
• Garlic 1
• Big cardamom 2
• Black pepper 3
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp
• Salt to taste

Method:

1. Wash the kabuli chickpea and boil it.
2. Now take it out from water and boil it.
3. When it is tendered then remove it from stove.
4. For stock:
5. Pour water, onion, garlic, ginger clove, whole coriander, whole fennel seeds, big cardamom, black pepper, salt  boil it and filter.
6. Pour oil or ghee in a pan, add chopped onions, make them golden, take out half onions on tissue paper.
7. Put yogurt, chopped ginger garlic paste, chopped cardamom, chopped green chilies, black cumin, boiled water and wet raisins roast it lightly.
8. Then pour the stock, when it turns to smell add rice, salt, and stir it then cover.
9. When it starts to steam during simmering it means chana pulao is ready.
10. While serving put the fried onions on dish then serve.
11. Serve yogurt raita with it.

Ingredients for Bihari Pasanday:

• Pasanday 1/2 kg
• Yogurt 1/2 cup
• Chopped onion 1
• Lemons 2
• Small cardamom 4
• Big cardamom 4
• Green chilies 4
• Whole red chilies 6
• Black peppercorn 6
  
• Mint leaves 1 bunch
  
• Oil/ clarified butter 1/2 cup
  
• White cumin 1 tsp
  
• Coriander seeds 1 tbsp
  
• Ginger garlic paste 1 tbsp
• Papaya paste 2 tbsp
• Black chickpeas 2 tbsp
• Bihari masala 1/2 tbsp
• Salt to taste

Method:

1. First wash the pasanday well and beat it lightly.
2. Now put yogurt, ginger garlic paste, chopped raw papaya, salt and leave it.
3. Then put whole coriander, black cumin, white cumin, long cardamom, small cardamom, chickpeas, whole red chili, whole red chilies, roast it on pan.
4. Paste the chopped masala, lemon juice, chopped mint, green chilies, bihari masala on pasanday.
5. Pour oil in a pan add chopped onion make it golden brown.
6. Now put the pasanday with masala and simmer it.
7. When the water dries then pour oil and simmer it for 5 to 10 minutes.
8. Delicious bihari pasanday are ready.