Ingredients:
-Ghee (Clarified butter) 3 tbs
-Tamatar (Tomatoes) 4 medium
-Zeera (Cumin seeds) ½ tsp
-Hari mirch (Green chilli) paste 1 tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Himalayan pink salt ½ tsp or to taste
-Podina (Mint leaves) chopped 2 tbs
-Hara dhania (Fresh coriander) chopped 3 tbs
-Kari patta (Curry leaves) 14-15
-Ghee (Clarified butter) ½ Cup
-Adrak (Ginger) crushed 1 tbs
-Lehsan (Garlic) crushed 1 tbs
-Chicken mix boti 750g
-Dahi (Yogurt) ¾ Cup
-Lal mirch (Red chilli) crushed 1 tbs
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Jaifil powder (Nutmeg powder) ¼ tsp
-Javitri powder (Mace powder) ¼ tsp
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Himalayan pink salt 1 tsp or to taste
-Darchini (Cinnamon stick) 2-3
-Hari elaichi (Green cardamom) 3-4
-Badi elaichi (Black cardamom) 2
-Sabut kali mirch (Black peppercorns) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Badiyan ka phool (Star anise) 2
-Laung (Cloves) 3-4
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Tamatar (Tomatoes) sliced 2 medium
-Water 2 & ½ Cups
-Pyaz (Onion) fried 4 tbs
-Aloo bukhara (Dried plums) 6-7
-Sukhi imli (Dried tamarind) ¼ Cup
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Kari patta (Curry leaves) 10-12
-Zarda ka rang (Orange food color) ½ tsp
-Water 1-2 tbs
-Chawal (Rice) Sella 750g (50% boiled with salt & whole spices)
-Ghee (Clarified butter) melted 2 tbs
Directions:
-In a frying pan,add clarified butter & let it melt.
-Add tomatoes,cumin seeds,green chilli paste,coriander seeds,turmeric powder,red chilli crushed, pink salt,mix well & cook on medium flame until tomatoes are soft (4-5 minutes).
-Add mint leaves,fresh coriander,curry leaves,mix well & cook for 1-2 minutes & reserve for later use.
-In a pot,add clarified butter & let it melt.
-Add ginger,garlic & mix well.
-Add chicken & mix well until it changes color.
-Add yogurt,red chilli crushed,coriander seeds,nutmeg powder,mace powder,turmeric powder,red chilli powder,pink salt,cinnamon sticks,green cardamom,black cardamom,black peppercorns,cumin seeds,star anise,cloves,green chilli paste,mint leaves,fresh coriander,tomatoes & mix well.
-Add water,mix well & bring it to boil,cover & cook on medium flame for 10-12 minutes or until 1 Cup of gravy is left.
-In a pot,add prepared tomato chutney,fried onion,dried plum,dried tamarind,mint leaves,fresh coriander & curry leaves.
-In water,add orange food color & mix well,add in pot & spread evenly.
-Place pot on heat diffuser for steam cooking.
-Add boiled rice & pour melted clarified butter,cover with kitchen cloth & lid and steam cook on low flame for 12-15 minutes.
-Mix well & serve with yogurt raita & salad!
Ajza:
-Ghee (Clarified butter) 3 tbs
-Tamatar (Tomatoes) 4 medium
-Zeera (Cumin seeds) ½ tsp
-Hari mirch (Green chilli) paste 1 tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Himalayan pink salt ½ tsp or to taste
-Podina (Mint leaves) chopped 2 tbs
-Hara dhania (Fresh coriander) chopped 3 tbs
-Kari patta (Curry leaves) 14-15
-Ghee (Clarified butter) ½ Cup
-Adrak (Ginger) crushed 1 tbs
-Lehsan (Garlic) crushed 1 tbs
-Chicken mix boti 750g
-Dahi (Yogurt) ¾ Cup
-Lal mirch (Red chilli) crushed 1 tbs
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Jaifil powder (Nutmeg powder) ¼ tsp
-Javitri powder (Mace powder) ¼ tsp
-Haldi powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Himalayan pink salt 1 tsp or to taste
-Darchini (Cinnamon stick) 2-3
-Hari elaichi (Green cardamom) 3-4
-Badi elaichi (Black cardamom) 2
-Sabut kali mirch (Black peppercorns) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Badiyan ka phool (Star anise) 2
-Laung (Cloves) 3-4
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Tamatar (Tomatoes) sliced 2 medium
-Water 2 & ½ Cups
-Pyaz (Onion) fried 4 tbs
-Aloo bukhara (Dried plums) 6-7
-Sukhi imli (Dried tamarind) ¼ Cup
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped handful
-Kari patta (Curry leaves) 10-12
-Zarda ka rang (Orange food color) ½ tsp
-Water 1-2 tbs
-Chawal (Rice) Sella 750g (50% boiled with salt & whole spices)
-Ghee (Clarified butter) melted 2 tbs
Directions:
-Frying pan mein ghee dal ker melt ker lein.
-Tamatar,zeera,hari mirch paste,sabut dhania,haldi powder,lal mirch crushed aur pink salt dal ker ache tarhan mix karein aur darmiyani ancch per tamatar naram ho janay tak paka lein (4-5 minutes).
-Podina,hara dhania aur kari patta dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein & bad mein use kernay kliya side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Adrak aur lehsan dal ker ache tarhan mix ker lein.
-Chicken dal dein aur tang tabdeel ho janay tak ache tarhan mix ker lein.
-Dahi,lal mirch crushed,sabut dhania,jaifil powder,javitri powder,haldi powder,lal mirch powder,pink salt,darchini,hari elaichi,badi elaichi,sabut kali mirch,zeera,badiyan ka phool.laung,hari mirch paste,podina,hara dhania aur tamatar dal ker ache tarhan mix ker lein.
-Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per 10-12 minutes ya 1 cup gravy reh janay tak paka lein.
-Pot mein tayyar tomato chutney,fried pyaz,aloo bhukhara,sukhi imli,podina,hara dhania aur kari patta dal dein.
-Pani mein zarda ka rang dal ker ache tarhan mix karein aur pot mein dal ker pheela lein.
-Pot ko heat diffuser plate per rakh dein steam cooking kliya.
-Boiled chawal aur melted ghee dal dein,kitchen cloth aur lid sa cover ker lein aur halki ancch per 12-15 minutes kliya steam cook ker lein.
-Mix ker lein,raita aur salad ka saath serve karein!