Jhinge Aloo Ka Salan, Chicken Almond Soup Egg Masoor & Matar Pulao by Sara Riaz

• Chicken stock: 6 cups
• Milk: 1 cup
• Cream: 1/2 cup
• Butter: 2 tbsp
• Almond powder: 2 tbsp
• Salt: 1/2 tsp
• White pepper: 1/2 tsp
• Flour: 2 tbsp
• Parsley: 1 bunch
• Chicken boneless: 1 pao 

Method:

1. Heat butter and fry flour.
2. Add salt, white pepper, stock and boil.
3. Now add the pieces of boiled chicken while adding milk and almond powder and boil it again.
4. Now add cream and parsley.
5. Serve with bread.

• Ghee: 16 oz
• Sugar: 16 oz
• Orange color: 1 pinch
• Eggs: 8
• Almond and pistachio: 1/4 cup
• Bhunay channay ka powder: 1 tsp
• Blended cardomom: 1/2 tsp

Method:

1. Beat all the ingredients together.
2. Now add the mixture in a pan and mix very well till it gives a halwa look.
3. In a greased tray add crushed almonds and pistachio.
4. Cool it and serve.

• Rice: 750 gms
• Peas: 1 kg
• Ginger: 2 inch piece 
• Green chilies: 10-12
• Long: 6
• Choti illaechi: 6
• Black pepper: 6
• Salt: to taste

Method:

1. Dip rice for half an hour in water.
2. Heat oil and add illaechi, long, black pepper and mix well.
3. Then add green chilies, garlic, peas, salt and fry.
4. Now add water and rice and keep the flame high.
5. Then make the flame low and cover the lid.
6. Serve it hot.