Afghani Kabab, Hyderabadi Chicken Aur Sabzion Ki Biryani And Kashmiri Dum Aloo by Zubaida Tariq

Ingredients For Hyderabadi Chicken Aur Sabzion Ki Biryani:

• Rice 2-1/2 cup
• Chicken 1/2 kg
• Peas 1 cup
• Fresh milk 1 cup
• Oil  1 cup
• Mint leaves 1 bunch
• Carrots 2
• Potatoes 2
• Tomatoes 4
• Small cardamom 4
• Chopped onion 4
• Lemons 4
• Green chilies 4
• Yellow food color as required
• Cauliflower 1/2 cup
• Yogurt 1 small
• Ginger garlic paste 1 tbsp
• Black pepper 1/2 tsp
• All spice as required
• Salt  to taste

Method:

1. First pour oil add chopped onions make it golden brown.
2. Roast the remaining yogurt, ginger garlic paste, salt and chopped chicken pieces.
3. When the water dries then add cardamom, black pepper, green chilies, mint leaves add half mint.
4. Then peel the skin of tomatoes fry it and put it into ready chicken.
5. Now add carrot, cabbage, peeled peas fry it in a pan.
6. After that add tomatoes, fry it lightly.
7. Put chicken and lemon juice.
8. Then add boiled rice and whole garam masala, remaining mint, green chilies and salt boil it till 2/4th. after that change its water, pour water make its layer.
9. Now add vegetables and spread chicken.
10. Then add chopped onions and lemon juice.
11. After that make another layer of rice.
12. Pour fresh milk and pinch of yellow color.
13. Then add lemon juice simmer it.
14. Hyderabadi chicken and sabzion ki biryani is ready.

Ingredients For Kashmiri Dum Aloo:

• Boiled potatoes 1/2 kg
• Chopped mint leaves 1/2 bunch
• Chopped green chilies 4
• Fenugreek seeds few
• White cumin 1 tsp
• Fennel seeds 1 tsp
• Coriander seeds 1 tbsp
• Red chili flakes 1 tbsp
• Jiggery 1 tbsp
• Tamarind paste 2 tbsp
• Tomato paste 2 tbsp
• Oil as required
• Salt to taste

Method:

1. First add whole coriander, white cumin and fennel roast it lightly.
2. Now add boiled potatoes peel its skin make cubes.
3. Then pour oil add potato cubes deep fry and make it golden brown.
4. Now add methi dana, fried potato, salt, whole coriander and white cumin.
5. Then add chopped green chilies, chopped red chilies, tamarind paste, tomato paste and jiggery simmer it on low temperature.
6. When it is simmered then add chopped mints then serve.

Ingredients For Afghani Kabab:

• Mince 1 kg
• Tomato 1 kg
• Oil or ghee 1 cup
• Chopped onion 2
• Chopped green chilies 10
• Chopped black pepper 1/2 tbsp
• Tomato ketchup 2 tbsp
• Salt  to taste

Method:

1. Take a wide pan add tomatoes in boiled water and take out water after 3 minutes, remove its skin and blend it make its paste.
2. Now add salt in chopper add mince chop it.
3. Then add chopped onions, ghee, chopped black pepper and chopped green chilies knead it and make its big portions.
4. Now take a frying pan pour oil fry it and give it cut.
5. Then pour oil add tomatoes paste, remaining green chilies, salt and chopped black pepper roast it well.
6. After that fry the katlay take a frying pan, fry it lightly and spread the ready masala.
7. Now pour ketchup simmer it for 10 minutes and serve it with afghani kabab