MUGHLAI CHICKEN PULAO

Ingredients:

1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)

How to make mughlai chicken pulao:

• First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tblsp of ghee and fry 2 onions till brown.
• Add half the whole spices and then add chicken and mince meat and let it brown.
• Add ground spices and fry for a few minutes along with chicken and mince.
• Add 2 cups of hot water, cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and remaining whole spices.
• Add onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and also 1 tsp of salt.
• Spread a layer of rice on a flat serving dish and then another layer of meat.
• Repeat with one more layer of each.
• Garnish with almonds.

Boti Kebab

Ingredients:

• 200 gms Meat (Lamb) • 1/2 Cup curd • 2 Ginger • 5 Garlic flakes • 1 Large onion   • 1 tsp Coriander powder • 5 tsp Red chilli powder • 1/2 tsp Turmeric powder   • 1/2 tsp Cumin seed powder • 6 Cloves   • Salt to taste

How to make Boti Kebab:

• Wash the meat and cut into cubes. • Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture. • Marinate the meat cubes in this mixture for 1 hour. • Stick the meat onto skewers. • Grill it for 20 minutes. • Garnish it with onions.