Ingredients:
Prepare Al Faham Chicken:
- Sabut dhania (Coriander seeds) 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon sticks) 2
- Sukhi lal mirch (Dried red chillies) 5-6
- Badi elaichi (Black cardamom) 1
- Tez patta (Bay leaf) 1
- Hari elaichi (Green cardamom) 5-6
- Laung (Cloves) 5-6
- Sabut kali mirch (Black peppercorns) 14-15
- Dried lemon 1
- Tamatar (Tomato) 1 medium
- Adrak (Ginger) 1 & ½ inch piece
- Lehsan (Garlic) 4-5
- Hari mirch (Green chillies) 2-3
- Lemon juice 1-2 tbs
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Orange food color 1 pinch (optional)
- Water ¼ Cup
- Whole chicken with skin 1 kg
Prepare Ruz Bukhari:
- Cooking oil ¼ Cup
- Darchini (Cinnamon stick) 2-3
- Sabut kali mirch (Black peppercorns) 6-7
- Dried lemon 1
- Pyaz (Onion) sliced 1 medium
- Tamatar (Tomato) pureed ½ Cup
- Tomato paste 1 tbs
- Gajar (Carrots) julienne 1 Cup
- Namak (Salt) 1 & ½ tsp or to taste
- Arabian spices ½ tbs
- Sabut dhania (Coriander seeds) 1 tsp
- Orange food color 1 pinch
- Water 3 Cups or as required
- Chawal (Rice) basmati ½ kg (soaked for 30 minutes)
- Kali kishmish (Black raisins) ¼ Cup
Directions:
Prepare Al Faham Chicken:
In a frying pan,add coriander seeds,cumin seeds,cinnamon sticks,dried red chillies,black cardamom, bay leaf,green cardamom,cloves,black peppercorns,dried lemon and dry roast until fragrant (2-3 minutes).
Let it cool.
In spice mixer,add roasted spices and blend to make powder & set aside.
In blender jug,add tomato,ginger,garlic,green chillies,lemon juice,salt,turmeric powder,orange food color and water,blend well & set aside.
Remove wings tips.
Upside down chicken and cut whole chicken with the help of kitchen scissor,cut the back bone of the chicken and break breast bone,flatten it and place deep cuts.
In a bowl,place whole chicken,blended paste,ground spices and rub evenly on sides,cover with cling film and marinate overnight in refrigerator.
On grill,place marinated chicken and grill from both sides until done (approx. 18-20 minutes), basting with oil and turn sides in between.
Prepare Ruz Bukhari:
In a pot,add cooking oil,cinnamion sticks,black peppercorns,dried lemon and mix well.
Add onion and fry until golden brown.
Add pureed tomato,tomato paste,mix well and cook for a minute.
Add carrots and mix well.
Add salt,arabian spices,coriander seeds,orange food color and mix well.
Add water,mix well and bring it to boil.
Add rice,mix well and bring it to boil.
Add black raisins and mix well,cover with kitchen towel & lid and steam cook on low flame for 15-20 minutes.
Serve al faham chicken with ruz bukhari.
Ajza:
Prepare Al Faham Chicken:
- Sabut dhania (Coriander seeds) 1 tsp
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon sticks) 2
- Sukhi lal mirch (Dried red chillies) 5-6
- Badi elaichi (Black cardamom) 1
- Tez patta (Bay leaf) 1
- Hari elaichi (Green cardamom) 5-6
- Laung (Cloves) 5-6
- Sabut kali mirch (Black peppercorns) 14-15
- Dried lemon 1
- Tamatar (Tomato) 1 medium
- Adrak (Ginger) 1 & ½ inch piece
- Lehsan (Garlic) 4-5
- Hari mirch (Green chillies) 2-3
- Lemon juice 1-2 tbs
- Namak (Salt) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Orange food color 1 pinch (optional)
- Water ¼ Cup
- Whole chicken with skin 1 kg
Prepare Ruz Bukhari:
- Cooking oil ¼ Cup
- Darchini (Cinnamon stick) 2-3
- Sabut kali mirch (Black peppercorns) 6-7
- Dried lemon 1
- Pyaz (Onion) sliced 1 medium
- Tamatar (Tomato) pureed ½ Cup
- Tomato paste 1 tbs
- Gajar (Carrots) julienne 1 Cup
- Namak (Salt) 1 & ½ tsp or to taste
- Arabian spices ½ tbs
- Sabut dhania (Coriander seeds) 1 tsp
- Orange food color 1 pinch
- Water 3 Cups or as required
- Chawal (Rice) basmati ½ kg (soaked for 30 minutes)
- Kali kishmish (Black raisins) ¼ Cup
Directions:
Prepare Al Faham Chicken:
Frying pan mein sabut dhania,zeera,darchini,sukhi lal mirch,badi elaichi,tez patta,hari elaichi,laung, sabut kali mirch aur dried lemon dal dein aur khushbu anay tak dry roast ker lein.
Thanda ker lein.
Spice mixer mein roasted spices dal dein aur blend ker ka powder tayyar ker lein & side per rakh dein.
Blender jug mein tamatar,adrak,lehsan,hari mirch,lemon juice,namak,haldi powder,orange food color aur pani dal ker ache tarhan blend ker lein & side per rakh dein.
Wing tips ko remove ker lein.
Chicken ko palat dein aur kitchen scissor ki madad sa whole chicken ko cut ker lein,back bone ko cut ker lein aur breast bone ko break karein,flat ker lein aur deep cuts laga lein.
Bowl mein whole chicken,blended paste aur ground spices dal ker dono sides per evenly rub ker lein aur cling film sa cover ka lein aur overnight kliya refrigerator mein marinate ker lein.
Grill per marinated chicken rakh dein aur jaltay hoye koyla per dono sides sa grill ker lein (approx. 18-20 minutes each side),oil laga lein aur bech bech mein sides change kertay rahein.
Prepare Ruz Bukhari:
Pot mein cooking oil.darchini,sabut kali mirch aur dried lemon dal ker ache tarhan mix ker lein.
Pyaz dal dein aur golden brown ho janay tak fry ker lein.
Pureed tamatar aur tomato paste dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Gajar dal ker ache tarhan mix ker lein.
Namak,arabian spices,sabut dhania aur orange food color dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay dein.
Chawal dal ker ache tarhan mix karein aur ubal anay dein.
Kali kishmish dal ker mix karein,kitchen towel aur lid sa cover ka ka halki ancch per 15-20 minutes kliya steam cook ker lein.
Al faham chicken ko ruz bukhari ka saath serve karein.
