Bulu Hamied
Yakhni Pulao
Ingredients
• 1/2 kg meat
• 1/2 kg rice
• 1 tbsp each of garlic and ginger
• 1 large onion
• 1 tsp garam masala (clove, cardamom, cinnamon, mace, jeera)
• yogurt
• black and white salt
• potli of fennel seeds, coriander seeds and white cumin seeds
Method
Fry the meat and
ginger, garlic, onion
in refined oil.
Bhunao gosht, do
not add water.
Add black and
white salt.
Add yogurt. Add the potli, steam and cook until meat is tender.
Add soaked rice into the same broth and cover.
Cook on slow flame.
Achaar Murgh
Ingredients
• 1 kg chicken (12 pcs)
• 2 tomatoes
• 1 cup yogurt
• 1/2 cup sautéed onions
• 3/4 tsp methi
• 3/4 tsp saunf
• 1/4 tsp jeera
• 1 tsp kalonji
• 1 tsp ginger
• 1/2 tsp garlic
• 1 tsp red chilli powder
• 1/2 tsp jeera
• 1 tsp coriander
• 1 tsp salt
• green chillies
• aamchur powder (optional)
Method
In a mixer, grind two tomatoes, yogurt and the sautéed onions.
In hot oil, fry chicken on high heat. Add ginger and garlic.
Add red chilli, jeera, salt and rest of the spices. Mix, cover and cook on a high flame.
Add green chillies to the masala
and mix.
Add 1/2 tsp garam masala and 1 tsp aamchur (optional).
Slow cook for 15-30 minutes.