Tandoori Chicken Biryani

The spicy recipe for parties and for weekend.Serves with spicy and green Raita.
 COOKING TIME:1 Hour,
SERVES: 4
INGREDIENTS:
 FOR MARINATION:
CHICKEN...........1 Kg,
BLACK PEPPER .....1 Tespoon,

ALL SPICE POWDER..1/2 Tespoon,

RED CHILLI POWDER...2 Table spoon,
LEMON JUICE......4 Table spoon,
GINGER GARLIC PASTE....2,3 Table spoon,
OIL...................2,3 Table spoon,
YELLOW OR RED FOOD COLOUR...1 Pinch,
SALT TO TASTE...........
 FOR BIRYANI(RICE):
RICE.............1/2 Kg,
ONIONS ....4 Fried,
TOMATOES.....3 Sliced,
 BLACK CARDAMOMS....3,
CLOVES.............4,
WHOLE GREEN CHILLI.5,
GREEN CORIANDER ...1/2 Bunch,
MINT..........1/2 Bunch,
DRY PLUMP.........1/2 Cup,
CLARIFIED BUTTER...1/2 CUP,
CINNAMON..........3 STICKS,
ALL SPICE POWDER ....1 Tespoon,
RED CHILLI POWDER....1 Table spoon,
WHOLE BLACK CUMIN....1/2 Tespoon,
GINGER GARLIC PASTE...2 Table spoon,
SALT TO TASTE. FOOD COLOUR.....YELLOW 2 pinchmixed in 1 cup milk  
COOKING DIRECTIONS:
For Tandoori Chicken Marination; 

1. In a Bowl ,add lemon juice,red chilli powder,all spice powder ,crushed black pepper,food colour,ginger garlic paste and salt ,all these mixed well by spoon.
2. Put the chicken in the bowl mixture and mix well with hand.
3. Leave all Bowl mixture and chicken for 3 hours.
4. Now start the oven for Pre-heating  for 15 minutes.
5. Now Bake the chicken ,brushed oil over it,in pre-heated oven for 15 minutes.
6. After 15 minutes chicken is ready .keep out the chicken from oven.

FOR RICE;

1. Soak the rice in water for half an hour.
2. In a large skillet ,boil water with black cumin and salt ,after boiling.
3. Then add Rice ,boil till half cooked the rice for about 7-8 minutes.
4. Strain the Rice and keep aside.

FOR CURRY;

1. Heat clarified butter in a pan on low heat.
2. Then add black cardamom,cinnamon sticks and cloveson low heat,fry it and then add tomatoes and stir on high flame.
3. Now add whole green chillis,plums,ginger garlic paste,all spice and red chillies powder and mix ,cook.
4. Add half the already fried onions ,cook for 8 minutes till the tomatoes water little bit dry.
5. Turn off the heat set aside. 

ASSEMBLING;

Layering,

1. Take a large skillet on a slab ,pour the half curry in it ,over it layer half rice, already half cooked rice .
2. Now add half the green coriander ,mint,green chillies and remaining fried onion.
3. After that pour the remaining curry over it.
4. Then layer the remaining rice.green coriander,mint,green chillies,and fried onions.
5. Drizzle mixture of food colour and milk over the rice.
6. Then put the Baked chicken over the Rice.

COOKING;

 

1. Cover tightly with lid and cooked it on high flame for 3 minutes.
2. Turn down the flame on very low and cooked for 15 minutes.
3.  Tandoori chicken Biryani is ready.
4. Serve with Raita.

ANARKALI BIRYANI

 ANARKALI BIRYANI


ANARKALI BIRYANI
Ingredients
1. Rice... 1/2 kg,
2. Chicken.. 375 gm boneless,
3. Yogurt.. 250 gm,
4. Green.. chillies 5 chopped,
5. Onion.. 2 thinly silced,
6. Garlic Ginger paste..2 tbsp,
7. Mace and Nutmeg powder ...1/2 tesp,
8. Fresh Coriander... 1/4 bunch chopped,
9. Mint leaves... 1/4 bunch chopped,
10. Black pepper....8 whole,
11. Cloves...6
12. Cumin seeds...1 tbsp,
13. Cardamoms...4 green,
14. Cinnamon...4 sticks,
15. Cashew nuts..20,
16. Pistachio..20,
17. Chilgozah...20,
18. Red food colour..1 tsp,
19. Bay leaves few...
 20. Pomegranate seeds...2tbsp crushed,
21. Dry plums...50gms,
22. Cumin powder..1 tesp,
23. Red Chilli powder...2tbsp,
24. Turmeric powder...1 tesp,
25. Kewra Essence...2 tbsp,
26. Salt to taste,
27. Ghee...1 cup,
COOKING
1. Heat Ghee in a pan at low flame,add big and small cardamoms,cloves,bay leaves, 2 cinnamons sticks and whole black pepper fry it for 1-2 minutes.
2. Add Garlic and ginger paste and onions together let them cook till they change colour in light brown.
3. Then add cumin seeds now cook it,till the onions change its colour into golden brown.
4. Add Tomatoes and green chillies and lower the flame.
5. Cook it for 2-3 minutes and then add red chillie powder,cumin powder, mace and nutmeg powder ,turmeric powder and salt,mix it and then add yogurt. cook for 1-2 minute.
6-In a bowl take garlic ginger paste ,salt,red food clour, red chilli powder,turmeric powder,cumin powder and mix it well with spoon. put chicken in bowl and marinate in the mixture ,shake well with your hand .
7-In a pan heat little oil and saute' the marinated chicken for 4-5 minutes remove it from heat.
 8-In another pan heat 1 tbsp ghee and rost all the nuts in it till they change their colour in light golden remove them from heat.
9- In a wok heat water for rice add bay leaves ,cinnamon sticks,cumin seeds and salt in water ,when water starts boiling add rice.
10-When rice are half cooked ,now drained all water from the rice on the sink,add layer of drained rice on gravy.
 11-In the gravy add layer of chicken coriander and mint leaves,dry plums and pomegranate seeds.
12-Then add roasted nuts and remaining rice.
13-Add kewra essence and 2 tbsp ghee on top and now cook with lid covered.
14-Initially cook on a half flame for 1 minute and when steam forms then lower the heat and put the biryani on very light flame for 10-15 minutes, making sure the lid is not removed.
SERVING:
15-serve biryani hot with Raita and salad.

ATRIUM MALL

This is karachi'S exotic place .Where u feel relaxation . If u just come from abroad.In this mall u can enjoy multi screen cinema in 3D and 2D version and their embiance is so EXCELLANT and after watching movie u can enjoy food and shopping also.

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Lawn print on the pure cotton fabric.This is famous lawn print by junaid jamshed.i have bought .

Anti aging Corn

The corn is the great source of fiber. The corn has the compound IP6 causes cancerous cells to stop dividing.

Ajrak

The combination of blue,red,black,yellow and green colors patterns use by the stamp like block printing on the shawls,Bedsheets,clothes. This is the symbol of sindhi culture and tradition . Also use in punjab and kutch .

Anti aging Spice ,Cinnamon

Cinnamon is powerful ,dark in colour Anti oxidant.You can take half a teaspoon of cinnamon per day to lower down the LDL cholesterol level. cinnamon can regulate blood suger level effectively by increasing insulin's sensitivity.

Anti aging Fruit,Blue berry.

I wanna share u that these dark colour small blue berries are great source of "Anti oxidants".Because they have a lot of vitamins and minerals.and as u know the anitoxidant may help to protect your skin .

Chicken Karahi

This is pakistan's very famouse dish which we cook on stove.
CHICKEN KARAHI

 Ingrediants :
    1 kg chicken ,small pieces or tell to butcher for "KARAHI CUT"
     3-4 tomatoes skin removed and chopped,
     1 onion  chopped,
     3-4 whole green chilies  chopped ,
     ¼  tsp crushed black pepper,
     ½ tsp. salt,
     3 tbsp oil,
     1 tbsp ginger garlic paste,

METHOD:

     1. In a pan add chicken, ginger garlic paste and salt.stir for 3 minutes.
     2. Cover and cook on low heat till the water from the chicken has dried and chicken is half cooked.
     3. Add oil, tomatoes, green chillies and onion.cook on high flame for 3 minutes.
     4. Cover and continue cooking.till the water of tomatoes has dried.it will take 10 minutes.
     5. When the water dries and chicken is tender, add the black pepper, stir and remove from heat.
     6. Garnish with green chillies,coriander leaves and lemon drops.

Gujia-Traditional confectionary

This is like samosa(spicy ) which is so famous deep fried crispy dish in india and pakistan.
Gujia (sweet) is like samosa .But samosa is always hot, spicy salty dish.
Gujia has always sweet ingredients in it.

INGREDIENTS:  
For the Dough (Roti):

1.  Plain white flour- 2cups, 
2.  Milk  -2to3 tbsp,
3.  Sugar- 1/2 cup,
4.  Ghee- 2.5 tbsp,
5.  Oil for frying.

 FOR THE STUFFING:

1.  Mawa - 1/2kg,
2.  Coarsely chopped cashew nuts-3tbsp,
3.  Caste Sugar -4tbsp,
4.  Green Cardamoms,ground -5,
5.   Raisins- 3tbsp. 

METHOD:
To Make a Dough (roti): 
     1.  Take a bowl,Sift flour .Add sugar.Rub in ghee with fingertips till well mixed.
     2.  Add enough milk to make a fairly stiff dough.
     3.  Divide into 10 balls and roll out on an oiled board as for puris(roti)
     4.  Cut each into half and form into cones for filling.
TO MAKE STUFFING(filling):
     1.  Take a bowl,Moisten mawa with milk .
     2.  Add suger ,raisins ,cashew nuts and cardamoms .Mix well in a bowl,
     3.  Stuff samosa with filling and seal edges with a little water,
     4.  Do deep fry samosa in medium hot oil till golden brown.Drain and serve.