Special dinner idea for this weekend, Mazedar yakhni pulao with reshedar shami kabab and lajawab steam chicken inspired by famous savor pulao platter. Make it this weekend in food fusion style and enjoy! #HappyCookignToYou #FoodFusion #araywahh #desifood
Ingredients:
Prepare Shami Kabab:
-Boneless beef 500g
-Chana daal (Split bengal gram) washed 250g
-Pyaz (Onion) 1 medium
-Aalo (Potato) peeled 1 medium
-Hari mirch (Green chillies) 2-3
-Lehsan (Garlic) 3-4 cloves
-Adrak (Ginger) 2 inch piece
-Garam masala powder ½ tsp
-Namak (Salt) ½ tbs or to taste
-Lal mirch (Red chilli) crushed 1 tbs
-Zeera (Cumin seeds) 1 tsp
-Water 2 Cups
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Cooking oil for frying
-Anday (Eggs) 2 (whisked until foamy)
Prepare Steam Chicken:
-Water 3 Cups or as required
-Namak (Salt) 1 tbs
-Baking soda ½ tsp
-Adrak (Ginger) crushed ½ tbs
-Lehsan (Garlic) crushed ½ tbs
-Chicken large pieces 750g
-Cooking oil for frying
-Dahi (Yogurt) 1 Cup
-Tomato ketchup 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-Tikka masala 1-2 tbs
-Zeera powder (Cumin powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tsp
-Namak (Salt) 2 tsp or to taste
Prepare Pulao:
-Cooking oil ¼ Cup or as required
-Pyaz (Onion) fried 3 tbs
-Tamatar (Tomato) puree 1 Cup
-Imli (Tamarind) 1 tbs
-Saunf (Fennel seeds) crushed ½ tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Namak (Salt) 1 tbs or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chawal (Rice) 500g (soaked for 30 minutes)
-Yakhni (Stock) Beef or Chicken 2 Cups
-Water 1 Cup
Direction:
Prepare Shami Kabab:
-In a pressure cooker,add beef,split bengal gram,onion,potato,green chillies,garlic,ginger,garam masala powder,salt,red chilli crushed,cumin seeds,water,mix well & bring it to boil,cover & pressure cook on medium flame for 25 minutes then mix well & cook on high flame until mixture is dry.
-Let it cool completely.
-In a chopper,add boiled mixture,mint leaves,fresh coriander & chop well.
-Grease hands with oil,take small quantity of mixture (55g) and make kababs of equal sizes (makes 14).
-In a frying pan,heat cooking oil,dip kababs in whisked egg & shallow fry on medium flame from both sides until golden brown.
Prepare Steam Chicken:
-In a bowl,add water,salt,baking soda,ginger,garlic & mix well.
-Add chicken pieces,mix well & marinate for 30 minutes then strain properly until dry & set aside.
-In a wok,heat cooking oil & fry marinated chicken on medium flame until light golden in coor (8-10 minutes).
-In a bowl,add yogurt,tomato ketchup,ginger garlic paste,red chilli powder,garam masala powder, tikka masala,cumin powder,turmeric powder,coriander powder,salt & whisk well.
-Add fried chicken & mix well,cover & marinate for 30 minutes.
-In a wok,add water & bring it to boil.
-Place steamer over the pot & add marinated chicken,apply remaining marinade,cover & steam cook on low flame for 25-30 minutes & set aside.
Prepare Pulao:
-In a pot,add cooking oil,fried onion,pureed tomatoes,mix well & cook for 2 minutes.
-Add tamarind,fennel seeds,red chilli crushed,coriander seeds,red chilli powder,salt,cumin seeds, ginger garlic paste,mix well & cook until oil separates (4-5 minutes).
-Add rice,stock,water,mix well & bring it to boil,cover & steam cook on low flame for 12-15 minutes.
-Serve pulao with steam chicken & shami kabab!
