BEEF CHILLI FRIED RICE

beef friedmainFried rice is all age favorite. This popular dish is very easy and quick to put together if you have leftover boiled rice. Just cut vegetables and prepare aromatic rice in few minutes.

INGREDIENTS:

Beef undercut 200 g
Rice2 cups
Spring onion/ green onion2
Capsicum1
Carrot1
Garlic clove4
Eggs3
Worcester sauce 2 tbsp
Black pepper powderto taste
White pepper1/2 tsp
Saltto taste
Oilas needed

METHOD:

  • Boil rice or use left over rice if you have.
  • Heat oil in a pan and saute garlic mince, fry meat and cook till tender. (I normally boil meat first , you can keep boiled meat in freezer and use when want to cook rice).
  • After frying add green chillies cut longitudinal 3-4  stir and add beaten eggs and cook. Now add all vegetables.
  • Add rice and all spices. Cook on high flame for 5 minutes.
  • Serve Hot.
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WEDDING DEGHI BIRYANI

IMG_993biryaniIf you are looking for a perfect recipe of wedding Biryani , close to the same Aroma and taste then set your ingredients and try this today.This recipe is my special recipe for special occasions.I have learned it from a cooking class back in Karachi.

INGREDIENTS:

Meat1/2 kg
Salt1 tsp to taste
Red chilli powder1 tbsp
Lemon juice3-4 tbsp
All spice powder1 tsp
Cumin seeds1 tsp
Ginger garlic paste1 tbsp
Yogurt1 cup
Yellow food color1/4 tsp
Oil2 tbsp
Coal piece1 small
Tomatoes3-4 large
Dried plums8-10
Coriander leaves1/2 cup
Green chillies6-8
Oil1 cup
Onion1 large
Rice1/2 kg
Bay leave1 nos
Saltto taste/ 1 1/2 tbsp
Lemon juice1
Biryani essence 2-3 drops

METHOD:

  • Marinate meat first, if making chicken then marinate it for 3-4 hrs and if you are making biryani of Mutton or Beef then marinate it over night. (add top 9 ingredients in meat )
  • Boil rice with salt, bay leave, lemon juice of 1 lemon and Biryani essence few drops. (Essence will give deghi aroma to your rice)
  • In a pot add marinated meat and cook without adding water in it on low flame till meat tender.Give smoke of charcoal.
  • In another pot add 1 cup oil and onion slices , fry till light brown , remove from oil and add tomatoes and salt cook till oil separates.
  • Add dried plums, green chillies, coriander leaves.Stir for 5 minutes and remove from stove.
  • Pour over cooked meat.
  • Now give layers of rice and meat. (Rice_ Meat_Rice)
  • On top sprinkle yellow color, fried onion and lemon juice or you can place lemon slices too.

KABULI PULAO/ PILAF

IMG_5625After marriage when i settled In Attock, it was a great surprise for me to see hundred of Afgan families living here.They are living  peacefully and are very hard working people.I considered myself very fortunate that i found a family ,who knows Urdu language. I have learned a lot of Afghani recipes from them..The mother of the family , whom I am calling  “AMMI” because of her loving and simple nature, she herself  demonstrated me her famous cuisine.

They have been living here for a long time, her 3 daughters are born here.When i asked her about there resettlement in Afghanistan she( Ammi)  told me although her country has seen a lot of changes and development since her family fled to Pakistan,but they have no money to construct their homes and start there businesses.Here i have seen small 8-9 years girls weaving carpets. In Every home you will see Afghani girls earning daily 300 Rs by carpet weaving. I would like to appreciate them for their hard work.

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In my coming posts you will see some pictures of Afghan people, it was not an easy job to take pics because most of them do not like to intermingle with Pakistani families.In the pic below you can see few people making Kabuli pulao it was a marriage of a Afghani girl. You can see burning coals on the lid during simmer process.They consider this simmering process as a main step to develop taste in Pulao.

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On special occasions i have seen them making Afgani Pulao served with Kehwa and fresh fruits. They normally serve food on large cloth or dastarkhuawn on the floor.

INGREDIENTS:

Chicken/ Mutton/ Beef 1 kg
Onion2 large, sliced
Whole spices ( big cardamom,black pepper,cumin)1 tbsp
Tomatoes3 large
Rice3/4 k
Saltto taste
Carrot3 cut in thin sticks
Raisins1/2 cup
Almonds3 tbsp
water4 glasses

METHOD:

  • Soak rice for 1/2 an hour.
  • In a heavy bottomed pot pour oil and sliced onion, fry till golden brown color appears.
  • Add meat and whole spices , fry again till light brown.
  • Add tomatoes, stir constantly and cook till oil separates.
  • Add water and cover with lid, cook till meat tender.
  • Add rice , when water absorbs simmer it on very low flame.
  • On the other side in a pan saute thin sticks of carrots in 1 tbsp oil till soft, add raisins and almonds too and saute.
  • Garnish pulao with carrots and serve.
  • Enjoy this with Afghani Kehwa.(recipe i will post soon)
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Dal chawal/ lentil served with rice is a simple and easy summer recipe.This is a comforting traditional staple food of Pakistan.

INGREDIENTS FOR DAL :

Red lentil/ Masor ki dal1 cup
Onion1 small chopped
Tomato 1 small chopped
Saltto taste
Red chilli powder1 tsp
Turmeric powder1/4 tsp
Coriander powder1/2 tsp
Oil1/4 cup and 1/4 cup for tempering
Cumin seeds1/4tsp
Green chillieswhole 2
Garlic clove2 copped.
Ginger garlic paste1 tsp
Coriander leavesfor garnish.

METHOD:

  • In oil add onion and fry till light golden.
  • Add ginger garlic paste and fry for few seconds. Add chopped tomatoes and all spices. Again fry till oil separates.
  • Now add washed lentil and  water .Cover with lid and cook till tender and mashy.
  • For tempering heat oil and add cumin seeds, green chillies 2 and chopped garlic 2 cloves.When become brown pour on lentil.
  • Garnish wit coriander leaves and all spice powder (optional ).
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INGREDIENTS FOR BOILED RICE:

Rice1 cup
Salt to taste
Cumin seeds1/4 tsp
Oil1 tbsp
Chicken cube1

METHOD:

  • Soak rice for 1/2 hour.
  • Boil water, add salt, oil and cumin seeds in water.(can add a chicken cube also)
  • Add rice and cook till well boiled.
  • Serve with Dal.
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INGREDIENTS FOR KACHOMAR SALAD:

Tomato1 large
Cucumber1 medium
Onion,sliced1 medium
Fresh coriander2 tbsp chopped
Green chillies1 chopped
Saltto taste
Black pepper1/4 tsp
Lemon juice1 tbsp

METHOD:

  • Cut vegetables in cubes only onion in thin slices. Add all ingredients in a bowl and toss with all spices.
  • Serve immediately after adding salt ,vegetables will leave water content and salad will become watery.
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This recipe is an adaptation from Shreen Appa’s cook book….:) I am sure you will love this recipe. Aroma of corn rice combined with creamy sauce chicken  will give you a unique taste.

INGREDIENTS FOR CORN RICE:

Rice4 cups
Corn1 cup
Capsicum1 small chopped
Green onion3-4 tbsp
Coriander leaves2-3 tbsp
Butter1 tbsp
Oil4tbsp
Black pepper crushed1/2 tsp
Saltto taste
Green chillies3 chopped

METHOD:

  • Boil rice and set aside.
  • In a deep pan add butter and oil then add rice, toss them and add all other ingredients one by one.
  • Toss them and in a tube pan fill then tightly.But served them without giving ring shape.
  • But Do try this ring shape rice…:) Now cover with foil and bake these rice at 180c for 10 mins.

INGREDIENTS FOR SAUCE:

Boneless Chicken1/2 kg
Onion1 small ,chopped
Mushrooms4 tbsp ,sliced
Green onion2-3 tbsp
Black pepper1/2 tsp
Saltto taste
Green chillies3 chopped
Coriander leaves2 tbsp chopped
Plain flour2 tbsp
Butter1 tbsp
Oil2 tbsp
Chopped Garlic1 tbsp
Cream1/4 cup
Chicken stock1 cup

METHOD:

  • In a pan add butter and garlic chopped.Saute and add chicken cubes, fry till color change.
  • Add onion ,salt ,black pepper and flour again saute for 5-10 minutes then add chicken stock on low flame.
  • Stir it constantly to make a smooth sauce then add mushrooms ,coriander leaves, green chillies and green onion.
  • Now add cream in it.
  • Stir it and remove from stove.

ASSEMBLING:

  • In a platter invert the tube pan and carefully remove it.
  • Inside the rice ring pour sauce and serve Hot..:)

SINGAPORAEN RICE

IMG_0353main srSingaporean Rice is a very famous and popular rice dish in Pakistan.Thou i am not sure these are basically from Singapore or not but in Wedding menus this aromatic rice platter topped with creamy sauce and fried noodles is a hot favorite of all.
This recipe is again of my favorite Chef, Zakir and make my words this is the best recipe around.

 

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INGREDIENTS:

Chicken breast fillets3-4
Rice1/2 kg
Noodles 1/2 packet
Capsicum2 nos
Carrot2 nos
Cabbage1 cup
Green chillies4-5
Garlic cloves4 nos
Onion1 medium
Ginger garlic paste1 tbsp
Red chili flakes1 tbsp (adjust according to your taste buds)
Cumin seeds1 tsp
Mayonnaise 1 cup
Oyster sauce2 tbsp
Worcestershire sauce2 tbsp
Ketchup (optional)2 tbsp
Chilli garlic sauce2 tbsp
White pepper1/2 tsp
Black pepper1 tsp
Corn flour2 tbsp dissolve in water.
Saltto taste
Oilfor frying noodles and for cooking.

METHOD:

  • Boil water and add Turmeric or pinch of yellow food color in water. Add noodles and boil till soft.
  • Drain noodles add in hot oil fry them.
  • Place them on paper towel after frying.
  • In a deep pan add water ,add salt, cumin seeds and 2 tbsp oil, boil it and add rice.Boil till done.
  • Cut green chillies and garlic cloves longitudinal and fry both in oil, set a side.
  • Cut carrot, capsicum and cabbage in cubes.
  • In a pan add oil and add ginger garlic paste and stir for few seconds then add chicken cut in cubes, again fry it till color change.
  • Add all vegetables and fry on high flame and start adding salt,white pepper, black pepper, oyster  sauce, Worcestershire sauce , ketchup, and chili garlic sauce. Stir it and add 1/2 cup chicken stock , add corn flour dissolved in water.
  • It will become thick , remove from stove and set aside.
  • In a small bowl mix mayonnaise, red chili flakes and water to make a creamy sauce.
  • Now in a dish give layer of boiled rice then spread chicken and vegetable gravy on rice.Again give layer of rice and then spread mayo sauce and fried green chillies and garlic.
  • Spread noodles and serve.

 

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NOTE:

  • A lot of cooking steps involved in this dish. Take my advice and start from frying green chillies and garlic.
  • Then boil noodles and fry ,set aside. During frying start boiling rice.
  • Cut vegetables. and as soon as your rice done cook chicken gravy.
  • Make a Mayo sauce and arrange all the things on counter in front of you.
  • Start layering and serve hot….:)
  • Singaporean rice does contain a high spice level for kids so be careful during mixing rice with gravy. Or you can cut down spices according to your taste.
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This recipe i am sending to:

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<a href=”http://cookinwluv.blogspot.com/p/made-with-love-mondays.html” target=”_blank”><img src=”http://farm8.staticflickr.com

This recipe i am sending to Recipe Passion Event

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Pakistani Wedding is the ceremony to celebrate the wedlock of a bride and a groom.Before leaving to Bride’s home, Sehra bandi is performed at groom’s house. The groom wears Sehra (veil of flowers) but nowadays he is just adorned with flower garlands.Groom makes his way to the bride’s home on a richly decked horse or in a car and “baraat” follows him.

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The bride’s parents welcome their guests and adorn the groom and his parents with a garland of flowers and girls showers rose petals on the Baratis(guests).

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Bride traditionally wears red color dress with heavy makeup and jewelry and groom attires in Sherwani.Once the baraati’s arrive, the nikkah ceremony can begin.

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Nikah-naama (document of marriage contract) is registered in Nikah. Islamic Imam (called maulana or maulvi in Urdu) reads selected verses from the Quran and waits for the Ijab-e-Qubul (proposal and acceptance) of wedding. Maulvi and witnesses (gavah) take the Nikahnaama to the bride and read it aloud to her. She accepts the Nikahnaama saying ‘qabool kiya,’ meaning ‘I accept and signs it. The Nikahnaama is then taken to the groom and read aloud to him. He accepts saying ‘qabool kiya and signs the document. The Maulvi and witnesses (gavah) also do sign the Nikahnaama contract and the wedding becomes legal. The Maulvi recites the Quranic verses or blessings to mark the closing of Nikah ceremony.
After Nikkah Groom’s side distributes “bidh” – which are small pouches consisting of sweets, and chuwarey(dried dates) pieces of dried fruit and nuts.

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After this the bride enters in the hall and is leads to the stage. Groom is then escorted to his bride where he’s allowed to site beside his wife.

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A few Rasams begins by the bride’s sisters and cousins, most famous is Doodh Pilai and Juta Chupai.

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These are very interesting custom and groom usually carries a lot of cash, due to the popularity of this custom. He pays money to get back his shoes and to drink milk, and girls divide the money among themselves.

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Dinner is started after that and Then the last and sad moment arrives, Rukhsati.

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Bride says goodbye to her parents, close friends and family. The Quran is held over her head as a blessing.She is then taken away by the baraat. This marks the end of the wedding ceremony.

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Thou this is a sad moment for every girl but this is a beginning of new life….:)

I am grateful to Hafsah, who on my request shared a very tempting recipe of Biryani .Biryani is one of the most important and famous dish in wedding menus….Over to Hafsah :

Salam & greetings to lovely readers of Ainycooks 🙂

I will start with a little intro about myself. I am Haffa Bexi, a food blogger from Pakistan & blogging on Haffa’s Kitchen Adventures.. where I share different recipes of different cuisines and my adventures & new cooking experiments. I am doctor by profession. I started blogging as my hobby few months back, after great encouragement from my hubby lol 😛 

 I recently got to know Ainy as a blogger & was really impressed by her lovely & delicious recipes. Her blog is among the few famous blogs I try to follow. Few days ago she did a guest post for me “Strawberry poke chocolate cup cakes“. Now she is having a weeding recipe month and she asked me to do a guest post related to that. I am soo much excited to be here today after the invitation from Ainey to write a guest post for her!

Thanx alot Ainy 🙂

As it’s a diverse topic, I had so many dishes in my mind for this post, LIKE; Rice pudding (Firni), Sweet rice (zarda), Fish tikka, seekh kebabs, diffrent types of rice etc. But finally ended up bringing to u a spicy Pakistani dish, locally known as “Kofta Biryani (Meat balls biryani)”  🙂

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Ingredients for Meatballs/ Koftas:

Minced beef (Lean/no fat Qeema)      1/4 kg
Egg                                                    1 tbsp.
Onions                                               1 medium (chopped)
Green Chili                                         1 (chopped)
Red Chili powder                               2 1/2 tsp
Garlic ginger Paste                              1/2  tsp..
Salt                                                     1/4 tsp.
Cumin Powder                                    1/2 tsp.
Coriander Powder                               1/2 tsp.

Black Pepper powder                          1/2 tsp 
Tandoori Masala                                  1/4 tsp.
Whole Spices Powder                          1 tsp.
Coriander Leaves with stem                  1/2 bunch (chopped)
Chickpeas roasted                                1 1/2 tbsp.
Oil for frying


Mix all the above mentioned ingredients together and refrigerate them for 30 minutes – 2 hours.

Procedure:
 

Take out the refrigerated meat and make 20-25 ping pong balls sized meatballs with the help of hand. Shape them round very gently. After shaping the meatballs, freeze them so that they stay together while frying. (However, u can directly deep fry them without freezing.) After freezing the meatballs, deep fry the meatballs in a pan/skillet for 10 minutes or until they change their color into golden brown 🙂 Don’t overcook the meatballs because they will again be cooked in gravy made for rice 🙂

Ingredients for Biryani:

 
Meatballs                                            250 gm
Rice                                                    1 1/2 glass (soaked in water for 20-30 min)
Onions                                                2 (sliced)
Tomato                                               3 medium (chopped)
Oil                                                      1 1/2 wooden spoon (doi)
Green Chilli                                         2 (chopped)
Red Chilli powder                               3/4 tsp.           
Turmeric Powder                                1/4 tsp.
Garlic ginger Paste                               1 tsp
Salt                                                     1 tsp.
Cumin Powder (Zeera)                        1 tsp.
Coriander Powder                               1 tsp.
Maythi (Fenugreek) seeds                    Few
Black Pepper whole                             2
Cinnamon sticks (daar cheeni)              2 -3
Clove (Long)                                        2
Cardamom pods                                   2
Dried Plum (Aalo bukhara)                   3-4 optional
Yogurt                                                  1/2 cup

Orange color                                        Pinch in water
Coriander, Curry & Mint leaves            Few

Procedure:


Heat oil, and add the fenugreek seeds, curry leaves, whole spices, followed by the chopped onions.

Fry until onions are golden brown. 

Then add garlic and ginger paste, green chilies and the chopped tomatoes and fry until they make a nice paste. Fry until the oil separates.

Next add all other spices and meatball pieces. Fry for few minutes. Add some water and cook until the meatballs are properly cooked. And all the water is absorbed. Meatball gravy is ready.

On the other hand, in a large skillet boil 10-12 glasses of water, add some oil to help rice not to stick together and salt (acc to taste) and then add the soaked rice. Wait until the rice are about to boil (and not fully boiled). Check by pressing the rice grain in in ur hand. Drain.

In a greased pan, spread a layer of rice and then the layer of meatball gravy. Layer by layer it goes. Sprinkle the orange color on top of the rice. Keep the lid covered for 10 minutes on steam/dum. And Meatball/ Kofta biryani is readyyyyy!! Just soo delicious! Gently mix the rice and serve with raitasalad etc 🙂 Enjoyyyy… sssss… 😛 
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 You can check some other rice recipes on my blog like;

Mutton Pilau

Singaporean Rice

Boiled Rice with Gram Lentil

 

Jazakallah Ainey for inviting me to ur blog as a guest and giving me some of ur really precious space 🙂 I loved cooking & doing this guest post for u 🙂 Hope u and ur readers will appreciate it 🙂

Inshallah Hafsah everybody will like your recipe. I will try it soon….:) Thank you dear sister.

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This Rice dish is a Hyderabadi dish which i have learned from a Hyderabadi family, living near our house in Karachi.I consider this as a Royal Rice dish.The aroma and taste of this Biryani is totally different from other biryanis.This Biryani requires Patience and time…:)

INGREDIENTS:

Mutton/Chicken1 kg
Yogurt1 cup
Ginger garlic paste 1 1/2 tbsp
Coriander powder1 tsp
Red chili powder1 tbsp
Turmeric powder1/2 tsp
Whole spice powder1 tsp
Salt1 tsp or to taste
Dried plums 5-6
Raw papaya2 tbsp (for chicken 1 tbsp)
Lemon juice2 tbsp
Onion thinly sliced4
Oil 1 1/2 cup
Green coriander leavesas needed
Mint leavesas needed
Green chillies5-6
Tomatoes2 medium and sliced
Yellow food color1/2 tsp
Milk or water1/2 cup
Rice1 kg (soak in water for 20 mins)
Saltfor boiling rice
Waterfor boiling rice
Flour dough to seal the pot.

METHOD:

  • In a large bowl mix all ingredients in meat.Cover it and set a side.
  • In a pan Fry onion till golden brown.Mix half in meat.
  • Marinate meat over night.
  • Half boil rice and drain water.
  • In a deep heavy bottom pan pour oil and marinade, then Rice layer and tomatoes and green vegetables then again marinade topped with rice layer.
  • Spread brown onion ,oil and yellow food color.
  • cover with the lid and place a heavy thing like stone on the lid and leave it on very low flame.
  • You can seal the pot with flour dough.
  • Let it cook on very low flame for 40- 45 minutes.Then turn off the flame and leave it for 10 minutes.
  • Remove seal pour lemon juice on rice .Take out from one side with a flat spoon and serve with Raita and Salad..
  • Enjoy this different Biryani.
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VEGETABLE PULAO

IMG_4819 mainVegetable Pulao is a comforting, delicious, flavorful, rich and exotic rice dish which looks colorful with assorted vegetables.
This recipe is my mother’s traditional recipe with a little bit of variation.This Pulao/pulaf is all time favorite of all.
Don’t let the cold weather keep you from enjoying fresh vegetable pulao.Try it today only….:)

 

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INGREDIENTS:

All seasonal vegetables (potato,peas,carrot,cauliflower, cabbage,capsicum,aubergine,green beans)2 cups
Onion2 medium
Tomatoes2 medium
Yogurt1 cup
Fresh ginger chopped1tbsp
Fresh garlic minced1 tbsp
Whole spices 1 tbsp
Black cumin seeds1 tbsp
Red chilli powder1 tbsp
Turmeric1/2tsp
Saltto taste
Basmati Rice3 cups
Oil3/4 cup
Lemon juice2 tbsp

METHOD:

  • Fry all the vegetables in oil and set aside.
  • In another pot add sliced onion and fry it till light brown, add ginger garlic paste and fry for few seconds.
  • Now add whole spices, black cumin and tomatoes fry till soft then add yogurt, salt, turmeric, red chilli and fry again for few minutes.
  • Add all saute vegetables and mix well.
  • Now boil rice in another pot(add salt,lemon juice and whole spices while boiling rice) .When done layer rice with vegetables and cover it with lid.
  • Simmer for ten minutes.Mix well before serving.
  • Serve with Mint yogurt raita and salad.
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IMG_4655Today i am posting a very healthy and delicious dish which is rich in Iron, Protein and Carbohydrates, you can say its a wholesome meal. Rajma Chawal is the specialty of Sialkot (a very famous city of Province Punjab), this dish is taught by a Family friend living in Sialkot. You will like this simple recipe..Try is must..:)

INGREDIENTS FOR MASALA RAJMA/RED BEANS:

Red beans (soak them overnight)1 cup
Oil3tbsp
Onion1 medium chopped
Tomatoes1 medium chopped
Ginger/garlic powder1 tsp
Saltto taste
Red chilli powder1 tsp
Turmeric /haldi powder 1/2 tsp
Coriander powder1/2 tsp
Garam masala/ all spice powder1/2 tsp
Green coriander/chilliesas needed
Lemon juice1 tsp

METHOD:

  • In a pan add oil and onion , fry till light brown then add ginger garlic paste and saute for few seconds.
  • Now add tomatoes and few drops of water, mix well and add red chilli powder, salt, turmeric powder and coriander powder.
  • Fry all spices till oil separates.Add red beans with 3 cups water and cover with lid.
  • Let it cook till tender and thick.
  • Sprinkle all spice powder ,green coriander, green chillies and lemon juice.
  • Let it simmer for 5-10 minutes and serve with Zeera Rice.
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INGREDIENTS FOR ZEERA/CUMIN RICE:

Rice1 cup
Onion 1 small ,sliced
Cumin seeds/zeera1tsp
Green chilli2
Mint leaves6-7
Saltto taste
Oil2 tbsp
Water2 cups

METHOD:

  • In a pot add oil and sliced onion saute till soft then add cumin seeds and green chillies, fry for few seconds and then add mint leaves and water.
  • Add washed rice and salt in it.Let it cook till water absorb now simmer for five minutes and serve hot.
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BROCCOLI EGG FRIED RICE
Broccoli.. a super vegetable, as I mentioned before this is a very nutritious vegetable. This recipe is for all age groups, I know mostly kids do not like broccoli but they do like fried rice. Combination of broccoli and stir fried rice will attract your kids. As I used big size florets of broccoli, you can chop them into smaller ones.

INGREDIENTS:

Rice2 cups
Broccoli florets1 cup (as needed)
All vegetables (carrot,capsicum,spring onion,peas,cabbage )1 cup (as needed)
Onion (sliced)1 medium
Black pepper1/2 tsp
Saltto taste
Soya sauce2 tsp
Sesame oil 2 tbsp
Chilli sauce1 tbsp
Eggs2

METHOD:

  • Boil rice and drain water, set aside. Chop half florets into small pieces and leave few.
  • In a wok pour oil and saute big florets of broccoli for few mins, take it out and pour egg beaten eggs, just scramble them and take them out.
  • Add onion in the same oil, saute it for few seconds.
  • Add all vegetables and spices stir fry on high flame, mix in rice and toss them with vegetables. In the end add egg and broccoli, serve hot.. 🙂
BROCCOLI EGG FRIED RICEBROCCOLI EGG FRIED RICE

LEMON RICE

Lemon Rice
When I first tried this recipe I was doubtful about the taste of coconut and lemon, but I must tell you this is a perfect side dish and I like to make this rice recipe with all kinds of bhurtas…

INGREDIENTS:

Rice2 cups
Lemon4 (take out juice)
Coconut powder1/2 cup
Haldi powder1 tsp
Saltto taste
Mustard seeds1 tbsp
Green chillies4-5
Fresh coriander1/4 cup
Oil1/2 cup

METHOD:

  • Boil rice with salt now drain water and mix haldi powder and lemon juice with spoon.
  • In a deep pan add oil and mustard seeds, stir it for few seconds now add coconut and green chillies (remove seeds first ).
  • Add boiled rice and mix well, let them cook for few minutes and then add coriander leaves.
  • Serve hot with any gravy. Enjoy fresh scented rice…:)
Delicieux & Eat Your Veg
LEMON RICELEMON RICE

 

Delicieux & Eat Your Veg

CHANNA PULAO WITH KACHOMAR SALAD


“The month of Rabi’ul-Awwal is the most significant month in the Islamic history, because humanity has been blessed in this month by the birth of the Holy Prophet Muhammad (SAW). Before the birth of the Holy Prophet (SAW), not only the Arabian Peninsula, but also the so-called civilized nations of Rome and Persia were drowned in the darkness of ignorance, superstitions, oppression and unrest.

The Holy Prophet (SAW) came with the eternal truth of Tawhid (Oneness of Allah), the only faith which provides a firm basis for the real concepts of knowledge, equity and peace. It was this faith which delivered humanity from ignorance and superstitions and spread the light of true knowledge all over the world.”

When I was a child, I saw my mother making kheer for neighbors and giving money (kherat) to poor, obviously I learnt from her and after getting married I started doing this myself. I believe in my good intentions, as in a hadith Prophet(pbuh) mentioned: “Actions are judged by intentions.” And if we are doing anything with good intentions then we will get reward from Allah. So I do recite Quran, give money to poor and distribute any sweet dish to neighbors on this day. We should not restrict ourselves till 12 Rabi’ul-Awwal ,the whole month we should recite durood and Quran. We will not be rewarded for celebrating with pomp and show, but will be rewarded for how much we followed Prophet Muhammad (SAW)…

I made Gulab Phirni and Chana Pulao for distributing amongst few relatives and neighbors today. Recipes are here I hope you will like them all. Keep me and my family in your prayers.

CHANA PULAO

CHANA PULAO

INGREDIENTS:

Rice (soaked in water) 1 glass
Chick Peas (boiled) 1/2 cup
Onion 2 medium
Tomatoes 2 small
Ginger/Garlic Paste 1 tbsp
Whole Garam Masala Mix 1 tbsp
Crushed Red Chili 1 tsp
Salt to taste
Oil 1/2 cup

METHOD:

  • In a deep pan add oil and sliced onions and fry on low flame till golden brown.
  • Take half out and spread on paper towel.
  • Now add ginger garlic paste and whole garam masala and stir it for few seconds then add tomatoes and crushed red chilies and fry till tomatoes become soft.
  • Now add chick peas and salt. Stir and add water, let it boil and then add rice.
  • When cooked, sprinkle remaining fried onion on top and let them simmer (dam) for few minutes.
  • You can add 1 chicken cube as well for chicken flavor which I normally do. Serve with raita.

KHUMBER RAITA

CHUMBER RAITA

INGREDIENTS:

Yogurt 1 cup
Cucumber (diced) 1 small
Onion (thinly sliced) 1 medium
Tomato (cube cut) 1 large
Podina/Mint few leaves
Coriander/Dhania few leaves
Green Chili 1 medium
Salt to taste
Crushed Black Pepper 1 tsp
Chat Masala Powder 1/4 tsp

METHOD:

  • Beat yogurt and add salt, pepper chat masala, mix all well and then add all vegetables. Mix well and serve with rice.

GULABI PHIRNI

GULABI PHIRNI

INGREDIENTS:

Milk 1 liter
Rice 1/4 cup
Illaichi 4-5
Sugar to taste
Condensed Milk 1/2 cup
Rose Water 3 tbsp
Pink Color (optional) few drops

METHOD:

  • Soak rice in ½ cup water for an hour and then grind them to form a fine paste.
  • In a deep pan add milk, sugar, illaichi and rice paste. Keep flame very low and keep on stirring constantly to avoid lumps formation.
  • When milk reaches to thick consistency and rice completely cooked, add condensed milk, color (if using) and rose water and mix well.
  • Serve chilled.

ALOO ANDA TAHARI


Aloo Anda Tahiri is an easy version of staple food…. mostly famous amongst children. My kids also like boiled eggs and all those dishes which have boiled egg is their hot favorite.

INGREDIENTS:

Rice 1/2 kg
Eggs 4 hard boiled
Potato 4 large
Tomato 2 large
Onion 2 medium
Ginger Garlic Paste 1 tbsp
Red Chilli Powder 1 tbsp
Haldi 1 tsp
Dhania Powder 1 tsp
Garam Masala Powder 1/2 tsp
Sabut Garam Masala 1 tsp
Salt as desired
Hara Dhania as desired
Hari Mirch as desired
Podina as desired
Oil 1/2 cup

METHOD:

  • In a pot add oil and sliced onion. Fry till golden brown.
  • Drain half and spread on paper then add sabut garam masala, ginger garlic paste. Fry and add tomato cubes. Cook till tender.
  • Add red chilli, haldi, dhania, garam masala powder, plums and salt. Mix all well and stir constantly.
  • Now add potatoes. Mix with masala. Add 1/4 cup of water and keep it on low flame. Cook till tender.
  • In a pot boil rice and drain them. Layer rice with potato masala, on top layer spread brown onion, hara dhania, hari mirch and podina, keep on dam.
  • Garnish with eggs…

MATAR PULAO

We are very fortunate that in Pakistan we can get fresh vegetables. Peas are famous legume of all, am i right….?  Matar pulao is a simple winter recipe. I prefer to make this in my lunch with potato cutlets… I myself love this.

INGREDIENTS:

Rice (rinse n soaked for 20 mins) 2 cups
Peas 1 cup
Tomato 1 large
Onion (sliced) 1 large
Sabut Garam Masala 1 tbsp
Crushed Red Chilli 1.5 tsp
Ginger Garlic Paste 1 tsp
Ginger Julienne (cut/crushed) 1 tsp
Green Chillies 3
Oil 1/2 cup
Water 3.5 cups
Salt as desired

METHOD:

  • Add oil in a pan and fry onions till they are golden brown.
  • Now drain half onions and add gingr garlic paste and garam masala and fry them.
  • Now add chopped tomatoes, stir until they soften.
  • Now add crushed red chilli, salt and peas. Mix all well.
  • Now add ginger and add water. Let it boil and then add 3 green chillies and rice.
  • Let it cook till its done.
  • Before dam sprinkle remaining half golden brown onions
  • Serve with raita and enjoy.

Chicken and chickpeas is a unique combination, isn’t it 🙂 I like to have it with potato raita and salad. I was making chicken pulao at first but then I thought I should add chickpeas in it with mughlai pulao spices. The end product was very delicious.

NGREDIENTS:

Basmati Rice 1/2 kg
Chicken 3 pao
Chickpeas (boiled) 1 cup
Ginger Garlic Paste 1 tbsp
Onion 2  medium
Sabut Garam Masala 1 tbsp
Red Chilli Powder 2 tsp
Dahi 1/2 cup
Jaifal Jawitry 1/2 tsp
Oil 1/2 cup
Zarda Color pinch
Salt as desired

METHOD:

  • Pour oil in a deep pan and add onions. Fry on low flame till golden brown.
  • Now remove half of the onions and spread on paper towel.
  • Add chicken and g/g paste. Stir and fry constantly on medium flame.
  • As soon as chicken changes its color to golden add garam masala and stir it for few seconds.
  • Now add salt, dahi, red chilli powder, jaifal jawitry and fry all very well.
  • Add water to make yakni.
  • As soon as chicken become tender add chick peas and rice.
  • In the end sprinkle remaining fried onion and zarda color and keep on dam for 10 mins on very low flame.