Ingredients:
- Oil 2 tbs
- Cut vermicelli pasta 250 gms
- Boiling water 1 & ½ liters
- Namak (Salt) 2 tsp
- Dahi (Yogurt) whisked 2 tbs
- Lemon juice 1 tbs
- Lal mirch powder (Red chili powder) 2 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) ½ tbs
- Oil ¼ Cup
- Badam (Almonds) 9-10
- Pyaz (Onion) chopped 1 medium
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon stick) 1
- Tez paat (Bay leaf) 1
- Chicken boneless cubes 300 gms
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomato) chopped 1 medium
- Hari mirch (Green chilies) 2-3
- Podina (Mint leaves) 2 tbs
- Hara dhania (Fresh coriander) 2 tbs
- Ghee 2 tbs
- Kishmish (Raisins) 9-10
Directions:
In pot,add oil and cut vermicelli pasta,mix well and fry until color changes.
Add boiling water and salt,mix well and boil for 6-8 minutes or until done then strain and rinse with water & set aside.
In small bowl,add yogurt,lemon juice,red chili powder,turmeric powder,garam masala powder,salt and coriander powder,whisk well & set aside.
In pot,add oil and almonds,fry for 1-2 minutes then set aside.
In the same pot,add onion and fry until translucent.
Add cumin seeds,cinnamon stick,bay leaf and mix well.
Add chicken,mix well and cook until chicken changes color.
Add ginger garlic and mix well.
Add tomatoes,yogurt paste and mix well,cover and cook for 5 minutes.
Add green chilies,mint leaves,coriander and mix well.
Add boiled cut vermicelli pasta and mix well.
Add ghee and mix well.
Add fried almonds and raisins,cover & steam for 3-4 minutes & serve.
Ajza:
- Oil 2 tbs
- Cut vermicelli pasta 250 gms
- Boiling water 1 & ½ liters
- Namak (Salt) 2 tsp
- Dahi (Yogurt) whisked 2 tbs
- Lemon juice 1 tbs
- Lal mirch powder (Red chili powder) 2 tsp or to taste
- Haldee powder (Turmeric powder) ¼ tsp
- Garam masala powder 1 tsp
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) ½ tbs
- Oil ¼ Cup
- Badam (Almonds) 9-10
- Pyaz (Onion) chopped 1 medium
- Zeera (Cumin seeds) 1 tsp
- Darchini (Cinnamon stick) 1
- Tez paat (Bay leaf) 1
- Chicken boneless cubes 300 gms
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Tamatar (Tomato) chopped 1 medium
- Hari mirch (Green chilies) 2-3
- Podina (Mint leaves) 2 tbs
- Hara dhania (Fresh coriander) 2 tbs
- Ghee 2 tbs
- Kishmish (Raisins) 9-10
Directions:
Pot mein oil aur cut vermicelli paste dal ker ache tarhan mix karein aur rang tabdeel hunay tak fry ker lein.
Boiling pani aur namak dal ker ache tarhan mix karein aur 6-8 minutes ya pak janay tak ubal lein phir strain ker ka pani sa rinse ker lein & side per rakh dein.
Chotay bowl mein dahi,lemon juice,lal micrh powder,haldee powder,garam masala powder,namak aur dhania powder dal ker ache tarhan whsik karein & side per rakh dein.
Pot mein oil aur badam dal dein aur 1-2 minutes kliya fry ker lein phir side per rakh dein.
Us he pot mein pyaz dal dein aur translucent hunay tak fry ker lein.
Zeera,darchini aur tez paat dal ker ache tarhan mix karein.
Chicken dal ker ache tarhan mix karein aur chicken ka rang tabdeel hunay tak paka lein.
Adrak lehsan paste dal ker ache tarhan mix ker lein.
Tamatar aur dahi ka paste dal ker ache tarhan mix karein aur dhak ker 5 minutes kliya paka lein.
Hari mirch,podina aur hara dhania dal ker ache tarhan mix ker lein.
Boiled cut vermicelli pasta shamil karein aur ache tarhan mix ker lein.
Ghee dal ker mix ker lein.
Fried badam aur kishmish dal dein aur dhak ker 3-4 minutes kliya steam cook ker lein & serve karein.
