Ingredients:
Prepare Lehsani Palak:
-Boiling water as required
-Palak (Spinach) finely chopped ½ kg
-Cooking oil 2-3 tbs
-Lehsan (Garlic) crushed ½ tbs
-Pyaz (Onion) sliced 1 medium
-Tamatar (Tomato) chopped 1 medium
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Garam masala powder ½ tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Hari mirch (Green chillies) 3-4
-Water ¼ Cup or as required
Prepare Tadka:
-Cooking oil 3-4 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Zeera (Cumin seeds) ½ tsp
-Sukhi lal mirch (Dried red chillies) 3-4
Prepare Khushbu Pulao:
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) 3-4 cloves
-Badi elaichi (Black cardamom) 2
-Darchini (Cinnamon sticks) 3-4
-Hari elaichi (Green cardamom) 3-4
-Sabut kali mirch (Black peppercorns) 1 tsp
-Laung (Cloves) 6-7
-Javitri (Mace) 2 blades
-Badiyan ka phool (Star anise) 2-3
-Tez patta (Bay leaves) 2
-Boiling water 4-5 Cups
-Chicken stock cubes 2
-Ghee (Clarified Butter) 3-4 tbs
-Pyaz (Onion) sliced 1 medium
-Zeera (Cumin seeds) 1 tsp
-Sabut lal mirch (Button red chillies) 5-6 (optional)
-Namak (Salt) ½ tbs or to taste
-Chawal (Rice) Sella/Basmati 500g (soaked for 1 hour)
-Pyaz (Onion) fried
Directions:
Prepare Lehsani Palak:
-In boiling water,add spinach,blanch for 3-4 minutes then strain & set aside.
-In a wok,add cooking oil,garlic & mix well.
-Add onion,mix well & sauté until onions are translucent.
-Add tomato,mix well & cook for 2-3 minutes.
-Add cumin powder,red chilli powder,salt,garam masala powder,coriander seeds,green chillies & mix well.
-Add water,mix well & cook on medium flame until oil separates (2-3 minutes).
-Add blanched spinach & mix well,cover & cook on low flame for 8-10 minutes then mash well with the help of masher & cook for 2-3 minutes.
Prepare Tarka:
-In a small saucepan,add cooking oil,garlic & fry until light golden.
-Add cumin seeds,dried red chillies & mix well.
-Now pour tadka on palak & serve!
Prepare Khushboo Pulao:
-In a bowl,place muslin cloth,add ginger,garlic,black cardamom,cinnamon sticks,green cardamom, black peppercorns,cloves,mace,star anise,bay leaves & tie to make a bouquet garni.
-In boiling water,add bouquet garni,cover & cook on low flame for 10-12 minutes.
-Remove bouquet garni & discard it.
-Now add chicken stock cubes,mix well & cook for 1-2 minutes (approx. 4 Cups) & set aside.
-In a pot,add clarified butter & let it melt.
-Add onion & fry until light golden.
-Add cumin seeds,button red chillies & mix well.
-Add prepared stock,salt,mix well & bring it to boil.
-Add rice,mix well & cook on medium flame until water is reduced (3-4 minutes),cover with kitchen cloth,lid & steam cook on low flame for 10-12 minutes.
-Garnish with fried onion & serve with Lehsani palak!
Ajza:
Prepare Lehsani Palak:
-Boiling water as required
-Palak (Spinach) finely chopped ½ kg
-Cooking oil 2-3 tbs
-Lehsan (Garlic) crushed ½ tbs
-Pyaz (Onion) sliced 1 medium
-Tamatar (Tomato) chopped 1 medium
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Garam masala powder ½ tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Hari mirch (Green chillies) 3-4
-Water ¼ Cup or as required
Prepare Tadka:
-Cooking oil 3-4 tbs
-Lehsan (Garlic) sliced 4-5 cloves
-Zeera (Cumin seeds) ½ tsp
-Sukhi lal mirch (Dried red chillies) 3-4
Prepare Khushbu Pulao:
-Adrak (Ginger) 2-inch piece
-Lehsan (Garlic) 3-4 cloves
-Badi elaichi (Black cardamom) 2
-Darchini (Cinnamon sticks) 3-4
-Hari elaichi (Green cardamom) 3-4
-Sabut kali mirch (Black peppercorns) 1 tsp
-Laung (Cloves) 6-7
-Javitri (Mace) 2 blades
-Badiyan ka phool (Star anise) 2-3
-Tez patta (Bay leaves) 2
-Boiling water 4-5 Cups
-Chicken stock cubes 2
-Ghee (Clarified Butter) 3-4 tbs
-Pyaz (Onion) sliced 1 medium
-Zeera (Cumin seeds) 1 tsp
-Sabut lal mirch (Button red chillies) 5-6 (optional)
-Namak (Salt) ½ tbs or to taste
-Chawal (Rice) Sella/Basmati 500g (soaked for 1 hour)
-Pyaz (Onion) fried
Directions:
Prepare Lehsani Palak:
-Boiling water mein palak dal dein aur 3-4 minutes kliya blanch ker lein phir strain ker ka side per rakh dein.
-Karahi mein cooking oil aur lehsan dal ker ache tarhan mix ker lein.
-Pyaz dal ker ache tarhan mix karein aur pyaz translucent hunay tak sauté ker lein.
-Tamatar dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Zeera powder,lal mirch powder,namak,garam masala powder,sabut dhania aur hari mirchein dal ker ache tarhan mix ker lein.
-Pani dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho janay tak paka lein (2-3 minutes).
-Blanched palak dal ker ache tarhan mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein phir masher ki madad sa ache mash karein aur 2-3 minutes kliya paka lein.
Prepare Tarka:
-Chotay bowl mein cooking oil aur lehsan dal ker light golden ho janay tak fry ker lein.
-Zeera aur sukhi lal mirch dal ker ache tarhan mix karein.
-Ab tadka ko palak per dal ker serve ker lein!
Prepare Khushboo Pulao:
-Bowl mein malmal ka kapra,adrak,lehsan,badi elaichi,darchini,hari elaichi,sabut kali mirch,laung, javitri,badiyan ka phool aur tez patta dal dein aur tie ker ka potli tayyar ker lein.
-Boiling water mein potli dal ker dhak dein aur halki ancch per 10-12 minutes kliya paka lein.
-Potli ki remove ker ak discard ker dein.
-Ab chicken stock cubes dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein (approx. 4 Cups) & side per rakh dein.
-Pot mein makhan dal ker melt ker lein.
-Pyaz dal dein aur light golden ho janay tak fry ker lein.
-Zeera aur sabut lal mirch dal ker ache tarhan mix karein.
-Tayyar yakhni aur namak dal ker ache tarhan mix karein aur ubal anay dein.
-Chawal dal ker ache tarhan mix karein aur darmiyani ancch per pani reduce ho janay tak paka lein (3-4 minutes),kitchen cloth & lid sa cover karein aur halki ancch per 10-12 minutes kliya steam cook ker lein.
-Fried pyaz sa garnish karein aur Lehsani palak ka saath serve karein!
