Chilli Chutney Chicken Rice, Till Walay Kabab And Dahi Wala Mutton by Zubaida Tariq

Ingredients For Dahi Wala Mutton:

• Mutton  1/2 kg
• Yogurt 1 cup
• Oil  1 cup
• Lemons 4
• Red chili 8 - 10
• Crushed cumin 1 tsp
• Black pepper  1 tsp
• Ginger garlic paste 1 tbsp
  
• Chopped ginger 2 tbsp
  
• Salt to taste

Method:

1. Pour oil in a pan, add mutton mince, ginger garlic paste, salt, cook it well dry mince water.
2. Now roast it lightly pour water then leave it to tender.
3. When the mutton starts to tender then add chopped fresh red chilies, chopped black pepper roast it and let it be on simmer.
4. When the yogurt water dries then add lemon juice, roasted and chopped white cumin, chopped ginger serve it with chapati.
   

Ingredients For Chili Chutney Chicken Rice:

• Rice  2 cups
  
• Chicken boneless 1/2 kg
  
• Green onion 2
  
• Red chilies  4
  
• Cumin seeds  1 tsp
  
• Ginger garlic paste  1 tbsp
• Coriander seeds 1 tbsp
  
• Oil  3 tbsp
  
• Salt to taste

Method:

1. First wash the rice and keep it in water.
2. Now pour water boil it, then change its water and simmer it.
3. Then pour water, add vinegar, add chopped red chilies, boil it well.
4. Now take out the chilies, add white cumin, whole coriander and chop it well with chutney.
5. Then pour oil add ginger garlic paste for frying add chicken.
6. When the chicken water dries then add chutney for roasting.
7. When the oil starts to separate then stir it, add lemon juice.
8. Sprinkle come green onion leaves on its top for serving.
   

Ingredients For Till Walay Kabab:

• Beef mince  1/2 kg
  
• Green coriander 1 bunch
  
• Egg 1
  
• Bread slice 2
  
• Green chilies  6
  
• Sesame seeds  1/2 cup
  
• Black pepper  1 tsp
• Seekh Kabab Masala 2 tbsp
  
• Salt to taste

Method:

1. First add green coriander, green chilies mix and chop it with chutney.
2. Then add mutton mince, with bread slice, seekh kabab masala chop it in chopper.
3. Now add green chutney, egg, chopped black pepper, salt, roasted white till knead it well.
4. After that pour oil in hand make small kababs shallow fry them.
5. When its turns to golden brown then serve the till walay kabab with paratha.