Parsi Pulao, Sev And Aleti Paleti by Zarnak Sidhwa

Ingredients For Aleti Paleti:

• Chicken liver  250 gram
• Chicken hearts  250 gram
• Chicken gizzard  250 gram
• Onions, sliced  3
• Ginger, chopped  1 piece
• Garlic, chopped  1 tbsp
• Red chili powder  1 tsp
• All spice powder  1 tsp
• Worcestershire sauce  1 tbsp
• Coriander leaves, chopped  1 tbsp
• Salt  1 tsp
• Oil  3 tbsp

Method:

1. Heat oil and fry onions till brown.
2. Add water and let cook till mushy and water has evaporated.
3. Add ginger garlic, red chili powder, all spice powder, add hearts and gizzards and let cook till done, add the liver and cook, lastly add worcestershire sauce, coriander and salt and simmer till done, add little water if required.

Ingredients For Parsi Pulao:

• Rice  1/2 kg
• Chicken  1/2 kg
• Yogurt  1 cup
• Cumin seeds  1 tsp
• Red chilies  6-8
• Ginger  1 piece
• Garlic 8- 10 cloves
• Clove  8
• Black pepper  8
• Cinnamon  1'' piece
• Salt  1 tsp
• Oil  1/4 cup
• Onions, sliced  4
• Potatoes, halved  2
• Saffron essence  1/4 tsp
• Milk  1 tbsp
• Bay leaves  2

Method:

1. Roast red chilies and cumin seeds, grind them.
2. Grind the ginger garlic as well.
3. Coarsley crush peppercorns and cloves.
4. Mix curd with ground masala or preferably overnight.
5. Heat oil and fry the onions till golden.
6. Drain oil and set aside.
7. Add the chicken to the onions and saute well.
8. Add potatoes and water and let cook.
9. Simmer till chicken and potatoes are done.
10. Cook till thick gravy remains.
11. Meanwhile boil water and add the soaked rice with bay leaves and once rice is done, drain it.
12. Take a pan and put a little oil and then the chicken mixture, boiled rice, a little more oil on top and milk and saffron essence, cover with a tight fitting lid and let simmer on a slow flame.
13. Garnish with fried onions and serve with Dhansaak daal.

Ingredients For Sev:

• Fine vermicelli 150 gm
• Ghee  4 tbsp
• Sugar  4 tbsp
• Rose water  1 tbsp
• Almonds, blanched  1 tbsp
• Raisins fried  1 tbsp
• Nutmeg  1/4 tsp
• Cardamom, powder  1/4 tsp

Method:

1. Heat ghee, fry the vermicell until golden, stir continuously.
2. Drain ghee and mix in sugar and water and simmer on low.
3. Check to see if more is needed.
4. Sev should be separated and not soggy.
5. Add very little hot water if needed.
6. Lastly add rose water.
7. Sprinkle nutmeg, powdered cardamom, fried raisins and almonds.
8. Serve warm or cold.