Ingredients:
- Boneless chicken 350g
- Pyaz (Onion) 1 medium
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Maida (All-purpose flour) 2-3 tbs
- Olive oil 2 tbs
- Chawal (Rice) soaked 1/3 Cup
- Water 1 & ½ liters or as required
- Namak (Salt) 1 tsp or to taste
- Water 1.5 litre or as required
- Safed chanay (Chickpeas) boiled 200g
- Kali mirch (Black pepper) crushed 1 tsp
- Dahi (Yogurt) ½ kg
- Anda (Egg) 1
- Maida (All-purpose flour) 2 & ½ tbs
- Lemon juice 1 tbs
- Makhan (Butter) 30-40g
- Dried mint leaves 1 tbs
Directions:
In a chopper,add chicken,onion,salt,black pepper powder & chop well.
Grease hands with oil,take small quantity of mince mixture and make a ball of cherry size (makes 75 mini meatballs).
On prepared meatballs,sprinkle all-purpose flour,coat well & set aside.
In frying pan,add olive oil and fry chicken meatballs on medium flame until golden brown (3-4 minutes) & set aside.
In a pot,add rice,water,salt,mix well & bring it to boil,cover & boil for 8-10 minutes.
Add water,chickpeas,mix well & cook for 4-5 minutes.
Now add chicken meatballs & mix well.
Add black pepper crushed & mix well (reserve 1 cup of stock for later use),cover partially and cook on medium low flame for 12-15 minutes.
In a bowl,add yogurt,egg,all-purpose flour & whisk well.
Add lemon juice & mix well.
-Now add reserved stock and whisk well.
Gradually add yogurt mixture,mix well for 3-4 minutes and cook on low flame until soup is thick (3-4 minutes).
In a saucepan,add butter & let it melt on low flame.
Add dried mint leaves and mix well.
In pot,add prepared tadka and mix well.
Serve with bread sticks.
Ajza:
- Boneless chicken 350g
- Pyaz (Onion) 1 medium
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Maida (All-purpose flour) 2-3 tbs
- Olive oil 2 tbs
- Chawal (Rice) soaked 1/3 Cup
- Water 1 & ½ liters or as required
- Namak (Salt) 1 tsp or to taste
- Water 1.5 litre or as required
- Safed chanay (Chickpeas) boiled 200g
- Kali mirch (Black pepper) crushed 1 tsp
- Dahi (Yogurt) ½ kg
- Anda (Egg) 1
- Maida (All-purpose flour) 2 & ½ tbs
- Lemon juice 1 tbs
- Makhan (Butter) 30-40g
- Dried mint leaves 1 tbs
Directions:
Chopper mein chicken,pyaz,namak aur kali mirch powder dal ker ache tarhan chop ker lein.
Haath ko oil sa grease karein aur qeema mixture ki small quantity la ker cherry size balls tayyar ker lein (makes 75 mini meatballs).
Tayyar chicken meatballs maida chirak ker ache tarhan coat ker lein & side per rakh dein.
Frying pan mein olive oil dal dein aur meatballs ko darmiyani ancch per golden brown hunay tak fry ker lein (3-4 minutes) & sise per rakh dein.
Pot mein chawal,pani aur namak dal ker ache tarhan mix karein aur ubal anay ka bad 8-10 minutes kliya boil ker lein.
Pani aur safed chanay dal ker mix karein aur 4-5 minutes kliya paka lein.
Ab fried meatballs dal ker ache tarhan mix ker lein.
Kali mirch crushed dal ker mix karein (1 cup stock nikal ker reserve ker lein),partially dhak dein aur darmiyani halki ancch per 12-15 minutes kliya paka lein.
Bowl mein dahi,anda aur maida dal ker ache tarhan whisk ker lein.
Lemon juice dal ker ache tarhan mix karein.
Ab reserved stock shamil karein aur ache tarhan whisk ker lein.
Thora thora ker ka dahi mixture shamil karein aur 3-4 minutes kliya ache tarhan mix ker lein aur halki ancch per soup garha ho janay tak paka lein (3-4 minutes) aur musalsal mix kertay rahein.
Saucepan mein makhan dal ker halki ancch per melt karein.
Dried mint leaves dal ker ache tarhan mix ker lein.
Pot mein tayyar tadka dal ker mix ker lein.
Bread sticks ka saath serve karein!
