Afghani Pulao, Chicken Mughlai Korma And Jheengo Ki Karahi by Zubaida Tariq

Ingredients For Afghani Pulao:

• Rice  1 kg
• Whole chicken 1-1/2 kg
• Sliced onion 4
• Tomatoes  12
• All spice powder 1 tsp
• Cardamom  8
• Black pepper 1 tbsp
• Salt  to taste
• White vinegar  1/2 cup
  
• Oil/ Clarified butter  1-1/2 cup

Method:

1. First add whole chicken, white vinegar for marination leave it for half hours.
2. Now pour oil add onions chopped slices, until it becomes golden brown.
3. Now add onions for frying, put it into grinder add tomatoes, garam masala and cardamom.
4. Then add mixture again.
5. Now pour oil add chicken for frying.
6. Then add chicken for mixture, add chopped black pepper and water cook it on low flame.
7. When gravy becomes thick then remove it from stove and keep it on a side.
8. Now pour oil add rice, salt, white vinegar boil it 1/4th. Then take out its water.
9. Then pour oil in a pan, make a layer of rice, now chicken layer then again layer of rice.
10. Then simmer it for 10 minutes, put remaining gravy and serve it with raita.
    

Ingredients For Chicken Mughlai Korma:

• Chicken 1 kg
  
• Chopped onion 4
  
• Ginger garlic sliced 1 tbsp
  
• Red chili powder 1 tbsp
  
• Coriander 2 tbsp
  
• All spice powder 1 tsp
  
• Black cumin   1 tsp
• Chopped almonds 10
  
• Cardamom powder 8
  
• Poppy seeds 1/2 tbsp
  
• Yogurt  1 cup
  
• Salt  to taste
  
• Clarified butter 1 cup

Method:

1. Take a bowl add chicken, beaten yogurt, ginger garlic slices, chopped red chilies, coriander, garam masala and salt mix it, marinate it keep it in on a side.
2. Pour oil in a pan add chopped onions for frying, until it becomes golden brown.
3. Now take it out and spread it on a paper, so that its oil absorbs.
4. When the onions becomes crispy then add chicken.
5. Now pour ghee for marination add chicken let it cook on low temperature.
6. When the water dries then stir it well and then pour oil.
7. When the chicken tenders pour ghee, when it comes up then add chopped almonds, chopped cardamom, black cumin and raisins then cover it well.
8. Then cook it more for 10 minutes, serve it with naan.
   

Ingredients For Jheengo Ki Karahi:

• Fresh prawns 1 packet
  
• Green coriander 1 bunch
  
• Oil 1 cup
  
• Lemons 2
  
• Green chilies 2
  
• Tomatoes 4
  
• Green chilies  4
  
• White cumin  1 tsp
• Black peppercorns  1 tsp
  
• Ginger garlic paste 1 tbsp
  
• Red chili flakes  1 tbsp
  
• Coriander seeds  1 tbsp
  
• Chopped ginger 2 tbsp
  
• Salt  to taste

Method:

1. First add whole coriander, white cumin and whole red chilies chop it well.
2. Pour oil in a pan.
3. Now add fresh prawns, wash it, fry it lightly and take it out.
4. Then add tomato and fry it.
5. Along ginger garlic paste, chopped red chilies, chopped white cumin, whole coriander and whole black pepper roast it.
6. Now add chopped green chilies and lemon juice.
7. Before serving, add ginger garlic, green chilies and chopped green coriander and salt serve it well.