Mutton Kajoe Qorma And Chicken Breast Pudding By Chef Zakir

Ingredients For Mutton Kajoe Korma:

• Mutton 1/2 kg
• Onion  3
• Cashew nut  100 gm
• Ginger garlic paste 2 tbsp
• Ginger  1 piece
• Nutmeg mace  1/2 tsp
• Kewra  2 tbsp
• bay leaves 1-2
  
• Green cardamom  4-5
  
• Cloves  6-7
  
• Black pepper  8-10
  
• Black cardamoms  2
  
• Coriander powder 1 tbsp
  
• Chili powder  1 tbsp
• Yogurt  250 gm
  
• Salt to taste
  
• Ghee  1/2 cup
  
• Water  1 cup

Method:

1. First pour ghee into pan, add chopped onions make them red and take it out and keep it on a side.
2. Now add ginger garlic paste and mutton into same ghee, roast it until water dries.
3. Then add cardamom, coriander, cloves, black pepper, curry leaves, chopped coriander, chopped red chilies, salt and roast it for 1 to 2 minute.
4. Now pour yogurt, water mix it cover and let it cook.
5. After half an hour when the mutton tenders then add chopped nutmeg mace, kewra and chopped onions.
6. Add chopped cashew nuts simmer it for 1 to 2 minutes, take it out then serve.
   

Ingredients For Chicken Breast Pudding:

• Chicken breast 2
  
• Rice  300 gm
  
• Water  2 cup
  
• Milk  1/2 liter
  
• Sugar  250 gm
  
• Cinnamon powder a pinch
  
• Fresh cream  1/2 cup
• Kewra  1 tbsp
  
• Plain cake crumbled  2-3 slices
  
• Almond ground  25 gm

Method:

1. First cut the chicken into pieces boil it and make its chops.
2. Now take an individual pan boil it along rice.
3. When the water dries then take it out chop it and put it on stove.
4. Along milk cook it again.
5. When it starts to cook then add boiled chicken, kewra, cinnamon, fresh cream.
6. When it becomes thick then add cakes crush and mix it.
7. Take it out in a glass then sprinkle almonds and pistachios then serve it cool.