Kashmiri Metha Pulao, Kashmiri Spicy Potatoes And Kashmiri Style Makhni Murgh by Shireen Anwer

Ingredients For Kashmiri Style Makhani Murgh:

• Chicken 1 kg or 16 pieces
  
• Onion  2
  
• Black pepper  10
  
• Green cardamom  6
  
• Cinnamon  1 inch stick
• Chili powder  2 tsp
  
• Salt  1 1/2 tsp
  
• Kashmiri red chili  4
  
• Ginger  2 inch
  
• Oil  1/2 cup
• Butter  2 tbsp
  
• Yogurt  1 cup

Method:

1. Pour oil in a pan add chopped onions for frying.
2. Then add black pepper, green coriander, small piece of cinnamon, for frying add chicken pieces fry it for 10 minutes.
3. Then add ginger, yogurt, salt, chopped kashmiri red chili, cover and let it cook on low temperature, until the chicken tenders.
4. In the end add butter and chopped green coriander then serve it with naan.

Ingredients For Kashmiri Metha Pulao:

• Sela rice  1/2 kg
  
• Ghee  1/2 cup
  
• Green cardamom  4
  
• Cloves  4
  
• Yellow color  few drops
  
• Almonds Sliced  2 tbsp
  
• Pistachio slices  2 tbsp
  
• Coconut sliced  2 tbsp
  
• Red asharfi  2 tbsp
  
• Green asharfi  2 tbsp
• Sugar  1/2 kg
  
• Water  1/2 cup

Method:

1. Pour oil in a pan, add cloves, chopped green cardamom, fry it for 2 minutes.
2. Now add sugar, water cook it well, until the sugar is saturated.
3. Then add boiled rice, let it cook on high temperature, until water dries.
4. Now add kewra essence, sprinkle yellow color, almonds, pistachio, coconut slices simmer it for 15 to 20 minutes.
5. Then take it out and add red asharfi, green ashrafi for garnishing then serve.

Ingredients For Kashmiri Spicy Potatoes:

• Baby potatoes 1/2 kg
  
• Yogurt  1 cup
  
• Kashmiri red chilies  6
  
• Garlic  1 tsp
  
• Allspice  1 tsp
• Salt  1 tsp
  
• Roasted and cumin  1 1/2 tsp
  
• Roasted and coriander  1 1/2 tsp
  
• Grinded fennel seeds  1 tsp
  
• Oil  1/4 cup

Method:

1. Pour oil in a pan, add small potatoes, fry it fro 5 minutes, make them golden brown.
2. Now add chopped kashmiri red chilies, ginger garlic paste, chopped garam masala, salt, chopped and crushed cumin, chopped and roasted coriander, chopped fennel, yogurt, fry it well.
3. Then cover it and let it cook till the gravy becomes thick.
4. In the end put green coriander.