Rice & Date Pudding, Lagan Ka Keema And Lemon & Coriander Chicken by Zarnak Sidhwa

Ingredients For Rice & Date Pudding:

• Rice  1 cup
• Dried dates, chopped 1/4 cup
• Milk  2 cup
• Cinnamon  1 inch stick
• Lemon rind, grated 1/4 tsp
• Sugar  1 1/2 tbsp
• Rose water  1 tsp

Method:

1. Discard cinnamon from rice mixture and add sugar.
2. Mix well and cook for 2-3 minutes. Mash dates lightly.
3. Take off rice-milk mixture from heat and ad rose water. Mix well.
4. Put rice- milk mixture into individual bowls.
5. Place 2 tbsp of cooked dates on top.
6. Serve warm or chilled.
   

Ingredients For Lagan ka Qeema:

• Mutton mince  500 gm
  
• Black cardamoms 4
• Green cardamoms 6-8
  
• Cloves  5-6
  
• Cinnamon  2 sticks
  
• Desiccated coconut 2 tbsp
  
• Poppy seeds  2 tbsp
  
• Yogurt  1/2 cup
• Browned onions 1 cup
  
• Ghee  1 tbsp
  
• Caraway seeds  1 tsp
  
• Ginger garlic paste  2 tbsp
  
• Red chili powder 1 tsp
  
• Coriander powder 1 tsp
  
• Cumin powder 1/2 tsp
  
• Salt  to taste
• Mint leaves  15-20
  
• Lemon juice  1/2 lemon
  
• Saffron essence  1/2 tsp
  
• Egg, whisked  1

Method:

1. Dry roast black cardamoms, green cardamoms, cloves, cinnamon, dried coconut, poppy seeds for 1/2 minute.
2. Transfer into a mixer jar, grind into a fine paste with a little water.
3. Mix together mutton mince, yogurt and browned onions.
4. Heat 1 tbsp oil, add caraway seeds, mince mixture, ginger garlic paste and saute for 2-3 minutes.
5. Add red chili powder, coriander powder, cumin powder and salt and mix well.
6. Add the ground masala and saute for 4-5 minutes.
7. Add mint leaves, lemon juice and saffron essence and saute.
8. Reduce heat and spread the whisked egg over the mince.
9. keep 2-3 onion skins in the center and place 1-2 pieces of burning coal over them.
10. Put 1 tsp ghee, cover and cook for 2-3 minutes.
11. Remove the onion skin and the cool.
12. Transfer into a serving bowl.
13. Garnish with mint springs and serve hot.