Aloo Chutney Pulao, Daal Kabab And Keema Sabzi Pao Bhaji by Zubaida Tariq

Ingredients For Aloo Chutney Pulao:

• Rice 2 to 2-1/2 cup
  
• Baby potatoes 1 kg
  
• Green chilies 8
  
• Red chilies 8
  
• Garlic 6 cloves
  
• Green coriander 1 bunch
  
• Salt to taste
• Black pepper  1 tsp
  
• Crushed cumin  1 tsp
  
• Oil 1 cup
  
• Butter 1 tbsp
  
• Onion 1
  

For Stock:

• Water 2-3 cups
• Fennel seeds 1 tsp
  
• Big cardamom 1 tsp
  
• Coriander seeds 1 tbsp
  
• Ginger 1 piece
  
• Salt to taste

Method:

1. Take a cardamom, whole coriander, ginger, salt and a stock make it ready.
2. Pour oil in a pan, add onions make it golden brown, take it out on a tissue then spread it.
3. Now put the chutney, fry it lightly.
4. Then put the fired potatoes, roasted white cumin, chopped black pepper, roast it lightly, add filtered stock.
5. When the water is boiled then add rice, salt and cover it.
6. When the water dries, then simmer it and put the butter.
7. When the steam starts coming up then pulao is ready.
   
8. Take it out in a dish and put fired onions on it.

Ingredients For Daal Kabab:

• Gram lentil 1/2 cup
  
• Yellow lentil  /2 cup
  
• Chicken mince 1/2 kg
  
• Salt to taste
  
• Crushed cumin 1 tbsp
  
• Black pepper 1 tsp
  
• Red chilies 1 tbsp
• Green coriander 1/2 bunch
  
• Mint leaves 1 bunch
  
• Green chilies 4
  
• Rice flour 3 tbsp
  
• Egg whites 2
  
• Oil to fry

Method:

1. Wash gram lentils, yellow lentils in water separately.
2. Then boil it separately. Keeping it in mind tender the lentil so that it should remain spread.
3. Now add chicken mince, both lentils, chop it.
4. When it is chopped well then add rice flour, eggs white, chopped green coriander, chopped green chilies, mint, chopped and roasted white cumin, chopped red chili, chopped black pepper, salt knead it well shallow fry it well.
5. When it turns to golden color then add chili garlic sauce then serve.

Ingredients For Keema Sabzi Pao Bhaji:

• Chicken mince 1/2 kg
  
• Cauliflower 1
  
• Peas 2 tbsp
  
• Pao bhaji masala 1-1/2 tbsp
  
• Grated carrot 2
  
• Tomatoes 1
  
• Whole red chilies 6
• Chopped garlic 2 tbsp
  
• Chopped ginger 1 tbsp
  
• Chopped onion 3
  
• Salt to taste
  
• Tomato puree 2 tbsp
  
• Green coriander 1 bunch
  
• Lemons 2
• Oil 1/2 cup

Method:

1. Add cauliflower make its pieces.
2. Add whole red chilies keep it in water.
3. Now add whole red chilies, chopped garlic, chopped ginger, put them in blender chop it well.
4. Then pour oil add chopped onions make them golden brown.
5. Then add tomatoes pieces.
6. After that add cauliflower, salt roast it well.
7. Then add tomato puree, chicken mince, dry its water.
8. After that add masala, chopped pao bhaji masala.
9. Now add grated carrots, water and let it cool.
10. When the water dries then add lemon juice, add green coriander then serve it hot.