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Eid dinner at my place
Dam kabab masala
Nihari
Bihari Kabab
Pan Grilled roasted Chicken
Salad
Ruz Bukhari
and
Coffe delight in dessert
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Everything looks great!
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thanks raania
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yummy menu Afayiz!!!
everything looks delicious!
plz share your recipes for dum kabab masala and pan grilled roast chicken...
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what is ruz bukhari??
plz share the recipe of dum kabab and pan grilled roasted chicken
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Sure i will insha'Allah share. Ruz Bukhari are Arabian Rice AB
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Chicken Karahi
Chicken: 10 to 12 pieces
Tomatoes: 2 large size
Salt: 1.25 tsp
Ginger Garlic Paste: 1tbsp
Coriander Powder: 3tsp
Yogurt: 2tbsp
Onion (if you want gravy i dont usually add): 1 medium small size (grinded better)
Whole Red Chillies ( i dont put powder): 4 to 5 (if u like spicy add more)
Green chillies sliced: 1 to 2
Zeera whole: 1/2 tsp
whole cloves: 3 to 4
Black peppercorn: 6 to 8
cinnamon stick: 1
black cardamon: 1
Garam Masala Powder: 1/2 tsp
Method
In a pan add chicken, salt, ginger Garlic paste and Corainder Powder and add 1 1/2 cup water and leave it for 5 mins or until chicken is 75% done. Then add tomatoes, onion (if you want) and Yogurt and leave for 2 mins. Fry this mixture by putting oil now (oil not to be put before) until smell of chicken is gone. Meanwhile add yogurt and all garam masala. Also add red chilies and green chilies. Leave it on dum by putting water (as much gravy you want, it would not be like shorba just a bit dry gravy) and put coriander leaves fresh over it. If you like ginger you can also add that in sliced form.
onion does not need to be brown
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Chicken Shashlick
Boneless Chicken: 1/2 kg
Mustard Paste: 1tbsp
Salt: to taste
Black pepper: 1/2 tsp
White pepper: 1/2 tsp
Soy Sauce: 1tbsp
Vinegar: 1tbsp
Yogurt: 2tbsp
Ginger Garlic paste: 1/2 tsp
Capsicum: 1 to 2
Onion: 1 to 2
Tomato: 1 to 2
Veggies cut in cubes
Method:
1. Mix mustard powder in 1/4 cup of cold water or milk and leave for 15 minutes.
2. Then add everything in boneless chicken cut in cubes and let it marinate for an hour.
3. Then put on skewer in a way that first put one chicken cube then veggies and then carry on until you feel its enough on skewer usually 4 chicken cubes with layer of veggies after each cube goes well.
4. You can put them in any large bowl to be finely done with drizzle of oil or just bake them. Both process cooking time is same the only issue in cooking on stove is that you can put all skewers in one go whereas in baking you can.
5. Serve them with white rice, with boiled eggs and I make a red sauce as under.
Red Sauce:
Ginger Garlic paste: 1/2 tsp
Ketchup: 1/2 cup
Tomato Paste: 2 tbsp
Vinegar: 1/6 cup
Soy Sauce: 2tbsp
Oil: a bit
Just drizzle oil saute ginger garlic paste. Add tomato paste and ketchup and cook for a minute. Add soy sauce and vinegar and cook until simmer.
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Mutton Chop recipe
Chops: 1/2 kg
Salt: to taste
Yogurt: 3 to 4 tbsp
red chilli: 1tsp
dhania powder: 2tbsp
garam masala: 1tsp
lemon: 1.5 tbsp
Mustard seeds crushed: 1/2 tsp
black pepper: 1/2 tsp
white pepper: 1/2 tsp
Paprika: 1tsp
Onion, green chillies and coriander leaves (chopped in a chopper finely) 1 small onion, 2 green chillies. as required dhaniya leaves: 2tbsp( of this paste)
Ginger garlic paste: 1tbsp
Marinate chops with all ingredients for an hour and if you want to steam them just steam and when done give it dum of coal but if you want to fry then put yogurt 2 tbsp and after 1 hour marination coat with following batter:
Egg: 1
Flour: 2 to 3 tbsp
baking powder: 1/2 tsp
Rice Flour (if you want more crispy outer coating)
In an egg add flour n Baking powder so that it makes a paste. Dip in the batter, if you want more crispy coating put in rice flour (although such coating goes more well with chicken broast).
Moreover if you dont need even this coating you can just go with dry ones. Mix 2tbsp flour, 1tbsp corn flour and 1/2 tsp baking powder> coat well and fry.
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Sorry friends was busy with so many domestic tasks. Here you go with Dum kabab recipe
Minced meat (you can use anyone beef/mutton/chicken): 1/2 kg
Salt: 1.25 tsp
Chopped micture of onion, green chillies and coriander leaves: 2tbsp
Ginger Garlic paste: 1 tsp
Gram flour (besan): 2tbsp (bhhona huwa on tawa)
Corn flour: 1.5tbsp
egg: 1
Cream: 2tbsp
Chaat masala: 1.5tsp
Sesame seeds: 1/2 tsp (bhoona huwa)
Masala for kababs: (take everything whole)
Red chillies: 5
Black peppercorns: 1/3 tsp
zeera (white): 3/4 tsp
Cloves: 1/4 tsp
Black cardamon: 1
green cardamon: 3
nutmeg: not all flower just quarter of it
Mace: just 2 strings
Corriander whole: 2tsp
Cinnamon Stick: 2 small pieces
Bhoonify this whole masala on tawa and then let it cool. After it is cool down blend it in blender to get the mixture in powder form and add to minced meat with all the above ingredients too. Then make kababs out of it and fry them in just 2 tbsp of oil and put aside.
For Gravy
Onions: 3 (medium)
Tomato: 3 (medium)
Ginger garlic paste: 3/4 tsp
Salt: to taste
Chilli powder: 1tsp
Turmeric powder: 1/4 tsp
Coriander powder: 1.5 tsp
yogurt: 2tbsp
Method:
Grind one onion and then fry it till golden brown, add ginger garlic paste and fry for a minute then add all masla and fry for a minute.
Now add fried kababs in it and let them mix in masala for 5 mins. Put water so that they dont burn.
Cut other 2 onion and tomatoes in cubes. Layer in on the kababs and leave them with ample water and cover pot with lid for 10 minutes. When you see that onion and tomatoes are well tendered and mixed, then add some coriander leaves and green chillies.
Burn coal. Put a bread pice in kababs curry and put the burning coal on it. Put oil on burning coal, the smoke will come out so cover it with lid and leave for 3 to 4 mins.
Dam Kabab are ready.
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I made your chicken shashlik recipie and we loved it -thanks
Btw do you have any yakhni pulao recipie?
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jazakAllah dear, yes i would share shortly
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Pasinday
Beef/Mutton undercut and thinned by hammer: 1kg
Yogurt: 1/2 cup
Ginger Garlic Paste: 1tbsp
Salt: 1.25 tsp (you can add more)
Red chilli powder: 1 tsp
Coriander powder: 3 tsp
Black pepper powder: 1/2 tsp
Garam masala: 3/4 tsp
Brown onion: 2 medium (crushed with hands after brown)
Raw papaya paste: 1 tbsp
Lemon juice: 1 tbsp (its optional)
Method:
Put raw papaya paste on the meat and leave for 7 to 10 mins
Mix all other masala in the yogurt and then put meat in it.
Leave it for 2 to 3 hours. If you want to leave more then lessen quantity of raw papaya.
After that put oil in a pan and fry this meat mixture in it till the time you can smell its good.
You can leave it to get tender or you can put in pressure cooker too. In pressure cooker just give it 5 mins as meat would be already tendered by papaya paste.
You can add sliced garlic if you like and even you can give dam of coal if you want.
Pasandias are ready. :)
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Can you please share your recipe of pan grilled roasted chicken. Thanks!
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Pan Grilled Roasted Chicken
Chicken: 12 pieces (medium size)
Salt: 1.25 tsp
lemon juice: 2 tbsp
Yoghurt: 2.5 Tbsp
Turmeric powder: 3/4 tsp
paprika powder: 1.5 tsp
Ginger garlic paste: 1.5 tsp
Method:
Put all 4 ingredients in yoghrut and marinate chicken with it. Yoghurt should be only in quantity that it covers the chicken only. Marinate for half an hour.
In a frying pan (or if you have grill pan then great) heat oil just 3 to 4 tbsp and put chicken in it keep chicken moving, tossing in it for 2 mins. Leave for 7 to 8 mins untill u see some brownsih marks on chicken. If you have some hand hled grill that can also be place over the normal frying pan something like this
Google Image Result for http://img3.etsystatic.com/000/0/5324748/il_fullxfull.156164791.jpg
If not no worries i made on normal frying pan.
After that put the chicken in pre heated oven for 15 to 20 mins. Chicken would be ready to serve.
It goes best with the Arabian rice, even our matar pulao.
Enjoy
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Sure i will insha'Allah share. Ruz Bukhari are Arabian Rice AB
isn't it an Afghani dish?
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Some say its Arabic, some are opined of its Afghani origin. WALLAH AALAM, But is not it tasty?!!!
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Tried your chicken roast, turned out nice, hubby even remarked "all finished?"
I replaced paprika with red chilli powder and added a dash or zeera powder and garam masala in mamarination.
thanks
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Good you liked it, yes you can play with the masalas anytime you want 
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Afayiz,What is mace?n which type of keema(beef or mutton) makes good dum kebabs?i mean with fat or without charbi?.....I always fail in making kebabs with keema.....btw i made those potato cutlets n they turned out amazing very yummy n moisture was perfect...thankyou! Will upload pic in this thread soon :)