Anar Dahi Raita, Chicken Tikka Boti Pulao And Shimla Mirch Paneer by Rida Aftab

Ingredients For Chicken Tikka Boti Pulao:

• Boiled rice 1/2 kg
• Mint 1 bunch
• Coriander 1 bunch
• Green chili 8
• Meat 1/2 kg
• Yellow food color 1/2 tsp
• Salt  1/2 tsp
• Curd 1 cup
  
• Papaya 1 tbsp
  
• Red chili 1 tbsp
  
• Ginger garlic paste 2 tsp
  
• Onion 2
  
• Coal 1 piece
  
• Oil  1/2 cup

Method:

1. First make small pieces of meat add yogurt, pinch of yellow color, chopped papaya, chopped red chilies, ginger garlic paste and salt leave it for 2 hours.
2. Now pour oil add chopped onions make it brown, add masala cover and let it cook.
3. When it is tendered then roast it well.
4. Add mint, coriander, green chilies and boiled sela rice simmer it for 10 minutes.

Ingredients For Shimla Mirch Paneer:

• Cottage cheese 200 grams
  
• Capsicum 1/2 kg
  
• Garlic cloves 4
  
• Onion 1
  
• Cubed tomatoes 2
  
• Turmeric 3/4 tsp
  
• All spice powder  3/4 tsp
• Black pepper 3/4 tsp
  
• Red chili powder to taste
  
• Oil 1/2 cup
  
• Salt to taste
  
• Ketchup 1 cup

Method:

1. First cut the cottage cheese in cubes, make it golden with ghee.
2. Then take it out from pan.
3. Take another pan pour oil add garlic make it brown.
4. Now add salt, chopped red chilies, chopped black pepper and turmeric roast it well.
5. After that add chopped tomatoes, roast it till the oil separates.
6. Now pour water while cooking, when water dries then stir it with wooden spoon.
7. Then pour water boil it.
8. Now keep the temperature low add capsicum, ketchup and fried cottage cheese cubes simmer it for 8 to 10 minutes.
9. Then sprinkle chopped garam masala and green coriander then serve.