Ingredients:
- Simply Sufi breast fillets ½ kg
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder 1 tsp
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) ½ tsp or to taste
- Lemon juice 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Sufi cooking oil ½ Cup
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 7-8
- Darchini (Cinnamon stick) 2
- Tez paat (Bay leaves) 2
- Pyaz (Onion) sliced 1 large
- Hari mirch (Green chili) crushed 2 tbs
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 2 tbs
- Tamatar (Tomato) sliced 1 large
- Dahi (Yogurt) whisked ¼ Cup
- Pani (Water) 3 Cups or as required
- Namak (Salt) 1 & ½ tsp or to taste
- Shahi zeera (Caraway seeds) ½ tsp
- Hari mirch (Green chili) 3
- Chawal (Rice) basmati ½ kg (soaked)
- Simply Sufi Chicken Shami kabab 5
- Anday (Eggs) whisked 2
- Sufi cooking oil for frying
Directions:
Wash & pat dry chicken breast fillets then cut into cubes.
In bowl,add chicken boneless cubes,turmeric powder,garam masala powder,red chili powder,salt,lemon juice,ginger garlic paste,mix well and marinate for 30 minutes.
In pot,add sufi cooking oil,cumin seeds,cloves,cinnamon stick,bay leaves and mix.
Add onion and fry until golden brown.
Now add marinated chicken,mix well and cook for 10-15 minutes.
Add green chili,fresh coriander,mint leaves,tomato,mix well and cook until tomatoes are soft (approx. 4-5 minutes).
Add yogurt,mix well and cook for 6-8 minutes.
Add water,salt,caraway seeds,green chilies,mix well and bring it to boil.
Add rice,mix and bring it to boil.
Cook on medium flame until water is reduced (8-10 minutes).
Cover and steam cook on low flame for 8-10 minutes.
Dip chicken shami kababs into beaten eggs.
In frying pan,add sufi cooking oil and fry kababs on low flame from both sides until golden brown while pouring whisked eggs on each side of kababs.
Ajza:
- Simply Sufi breast fillets ½ kg
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder 1 tsp
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) ½ tsp or to taste
- Lemon juice 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Sufi cooking oil ½ Cup
- Zeera (Cumin seeds) 1 tsp
- Laung (Cloves) 7-8
- Darchini (Cinnamon stick) 2
- Tez paat (Bay leaves) 2
- Pyaz (Onion) sliced 1 large
- Hari mirch (Green chili) crushed 2 tbs
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Podina (Mint leaves) chopped 2 tbs
- Tamatar (Tomato) sliced 1 large
- Dahi (Yogurt) whisked ¼ Cup
- Pani (Water) 3 Cups or as required
- Namak (Salt) 1 & ½ tsp or to taste
- Shahi zeera (Caraway seeds) ½ tsp
- Hari mirch (Green chili) 3
- Chawal (Rice) basmati ½ kg (soaked)
- Simply Sufi Chicken Shami kabab 5
- Anday (Eggs) whisked 2
- Sufi cooking oil for frying
Directions:
Chicken breast fillets ko dho ker pat dry ker lein phir cubes mein cut ker lein.
Bowl mein chicken boneless cubes,haldee powder,garam masala powder,lal mirch powder,namak, lemon juice aur adrak lehsan paste dal ker ache tarhan mix karein aur 30 minutes kliya marinate ker lein.
Pot mein sufi cooking oil,zeera,laung,darchini aur tez baat dal ker mix ker lein.
Pyaz dal dein aur golden brown hunay tak fry ker lein.
Ab marinated chicken dal ker ache tarhan mix karein aur 10-15 minutes kliya paka lein.
Hari mirch,hara dhania,podina aur tamatar dal ker ache tarhan mix karein aur tamatar naram hunay tak paka lein (approx. 4-5 minutes).
Dahi dal ker ache tarhan mix karein aur 6-8 minutes kliya paka lein.
Pani,namak,shahi zeera aur hari mirch dal ker ache tarhan mix karein aur ubal anay dein.
Chawal dal ker mix karein aur ubal anay dein.
Darmiyani ancch per pani reduce ho janay tak paka lein (8-10 minutes).
Dhak dein aur halki ancch per 8-10 minutes kliya steam cook ker lein & serve karein.
Chicken shami kabab ko pheetay hoye anday mein dip ker lein.
Karhai mein sufi cooking oil garam karein aur halki ancch per kabab ko dono sides sa golden brown hunay tak fry ker lein aur pheetay huway anday ko kabab ki dono sides per daltey rahein.
