
Naseema Zulfi Khan
Master Chef880
6.1M
2.5K
Ex Banker.
I have a passion for Cooking & Baking.. "Cooking & Baking is a lot more than just a Cooked Meal or Baked Treat ❤️" It's Family Bonding Time"
The Secret to my Recipes are "Authentic Spices infused with vibrant Flavours with tips fro
...

Joined 9 years ago
28 favourites
2 comments
12.2K views
CREDITS
My Different style
Credit Begum
RECIPE
1 cut up chicken1 onion½ cup oil ½ cup ghee (Clarified butter)tuj (cinnamon stick) cloves Elachi (cardomom) few whole pepers 1 teaspoon whole Jeeru (Cumin)1full tablespoon ginger garlic 2 teaspoon dhana jeera mixSaffron+- 2 I teaspoon Kashmiri chilli powder1 teaspoon tumericSALT to taste1 cup Fresh cream (not yoghurt)Marinate the chicken
Fry onion add marinated chicken Cook well till chicken is cooked Once the ghee (Clarified butter) /oil surfaces the chicken is cooked Add ¼ cup tomato puree let it cook When done Switch off stove(Adjust your salt chillies etc )Now Boil 2 cups rice with 2 tuj (cinnamon stick) sticks and 2 Elachi (cardomom)
Fry 3-4 potatoes like you would for biryaniRobot pepers large cubes so it won't disappear in the akniSteamed peasLayer chickenAdd pepersAdd the potatoes Add the peasTop with rice ( keep some rice aside tint the rice yellow sprinkle saffron for garnish)Make wagaar with ready fried onion whole Jeeru (Cumin) and ghee (Clarified butter)Cover with foilBake in oven +- 30 minutes or till potatoes are done at 180* Just to steamEnjoy with Raito salads papar
INFO & TIPS
For Mexican Style Add Sweet corn
POSTED ON
09 Jul 2018
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Naseema Zulfi Khan
Master Chef880
6.1M
2.5K
Ex Banker.
I have a passion for Cooking & Baking.. "Cooking & Baking is a lot more than just a Cooked Meal or Baked Treat ❤️" It's Family Bonding Time"
The Secret to my Recipes are "Authentic Spices infused with vibrant Flavours with tips fro
...

Joined 9 years ago