Nawabi Anday Ki Biryani, Afghani Korma And Pickled Chicken by Shireen Anwer

Ingredients For Pickled Chicken:

• Chicken  1kg 16 pieces
• Yogurt  1 cup
• Coriander powder 1-1/2 tsp
• Turmeric  1/4 tsp
• Ginger garlic  1 tbsp
• Salt  1-1/2 tsp
  
• White cumin  1 tsp
  
• Green chilies  5 to 6
  
• Onion seeds  1 tsp
  
• Fenugreek seeds  1/4 tsp
  
• White cumin seeds  1 tbsp
  
• Oil  1/2 cup

Method:

1. Add kalonji, fenugreek leaves, white cumin and salt mix it and fill it into chilies.
2. Now marinate the chicken pieces with yogurt, chopped coriander, turmeric, ginger garlic paste, salt and chopped and roasted white cumin for 30 minutes.
3. Then pour oil add chicken masala cover and let it cook, until the chicken tenders.
4. Now add filled chilies mix them and cook it for 10 minutes serve it with naan.
   

Ingredients For Nawabi Anday Ki Biryani:

• Boiled eggs 6
  
• Potatoes  2
  
• Peas  1/2 cup
  
• Onion brown  1/2 cup
  
• Ginger garlic  1 tbsp
  
• Turmeric  1/2 tsp
• Chili powder 1 tsp
  
• Coriander 2 tbsp
  
• Mint  2 tbsp
  
• Yogurt  1 cup
  
• Green chilies  4
• All spice 1/2 tsp
  
• Saffron 1/4 tsp
  
• Milk 1/4 cup
  
• Rice 1/2 kg
  
• Kewra water 1 tsp
  
• Oil  1/2 cup

Method:

1. First pour oil add garam masala, fried onions, ginger garlic paste, turmeric and chopped red chilies fry it well.
2. Add chopped potatoes, boiled peas and water let it cook, until it is tendered.
3. Add yogurt, boiled eggs.
4. Add boiled rice spread it well. Now add egg mixture add chopped green coriander, mint.
5. Put remaining rice and kewra.
6. Put saffron and milk simmer it for 15 minutes.
   

Ingredients For Afghani Korma:

• Mutton 1/2 kg boiled
  
• Onion chopped 2
  
• Ginger garlic 1 tbsp
  
• Salt  1 tsp
  
• Chili powder  1 tsp
• Whole red chilies  8
  
• Lemon juice 1 tbsp
  
• Yogurt 1 cup
  
• Kewra  1 tsp
  
• All spice  1/2 tsp
  
• Oil 1/4 cup

Method:

1. First boil the mutton for half an hour.
2. Now pour oil add chopped onions make it golden brown.
3. Then add ginger garlic paste, salt and chopped red chilies fry it well.
4. After that add stock, whole red chilies and yogurt cook it for 10 minutes stir it well.
5. Now keep its flame low simmer it for 10 minutes.
6. Add lemon juice, kewra and garam masala take it out.