The recipe of Shahi Pulao

There are different kinds of Pulao. But Shahi Pulao is really rich in taste.

Ingredients
3 cups basmati rice, wash & soaked for 30 minutes.

Layer 1
Grind to a paste

1" piece ginger
3 green chilies
2 tbsp. coconut grated
2 sprigs mint leaves
½ cup coriander leaves
4 flakes garlic
1 carrot
1 capsicum
6-7 french beans
1-sprig sping onions greens chopped


Layer 2
Grind to a paste

1 tbsp. sesame seeds
1 tsp. soaked khuskhus seeds
1 onion
5-6 blanched green chilies or white pepper
1 cardamom
1 clove
1 bay leaf
1/2" piece cinnamon
1 potato
1 onion

Other ingredients

6-7 whole shelled walnuts
15 cashew nuts halved
15 almonds, blanched and halved
1 tbsp. raisins
1 tbsp. cheese or paneer grated
1 tbsp. coriander leaves finely chopped
2 bay leaves
1-cup milk
Salt to taste
Pepper to taste
3 tbsp. ghee or oil

Method

• Put plenty of water to boil, add salt and bay leaves, bring to boil.
• Add rice and cook till done but not mushy.
• Drain water, cool in large plate.
• Heat half ghee in a heavy pan , add carrots.
• Fry till tender, drain, add French beans to same fat.
• Repeat frying till tender, drain, add capsicum.
• Fry, drain, add paste for layer 1.
• Fry paste for 3 minutes, add salt, spring onions, stir.
• Take off fire, add fried vegetables back, and keep aside.
• Heat remaining ghee in another pan.
• Fry and drain cashews, almonds, potato slices.
• Add onions , stir fry till light golden.
• Add raisins, salt, half the milk, and paste for layer 2.
• Add fried dry fruit, stir and cook for 3 minutes,
• Take off fire , keep aside.

To proceed

• Take a deep casserole about 6-8 inches wide.
• Divide rice into 3 parts.
• Grease insides of casserole; spread one part of rice at bottom.
• Spread layer 1 mixture evenly over the rice.
• Spread second layer of rice over mixture.
• Mix layer 2 mixtures with the remaining rice.
• Spread evenly over 2nd rice layer.
• Sprinkle milk over layers.
• Sprinkle cheese evenly to cover casserole.
• Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
• Bake in preheated oven at 250°C for 9-10 minutes.
• Garnish with fresh ground pepper, coriander and walnuts before serving.
• Serve hot with pakodi kadhi or raitha

Recipe of Chicken Tikka masala

This mouthwatering chicken dish adds flavour to you lunch as side dish.

Ingredients to marinate:

* Marinate for about 1 hour
* Chicken - 500 gms of boneless chicken
* Ginger & garlic paste - 4 tsp
* Turmeric powder - 1/4 tsp
* chilli powder - 1 tsp
* garam masala - 1 tsp
* Cumin powder - 1/2 tsp
* dhaniya powder - 1 tsp
* Salt to taste
* Curd - 1/2 cup beaten well


To Marinate the chicken

• Take the beaten curd and mix all the above powders together and add salt
• Cut the chicken into medium size pieces and add it to the curd mixture, close the vessel with a lid and let it to marinate for about an hour.

For the Gravy

Ingredients:

* Onion - 1 chopped
* Tomato puree - out of one small tomato
* Ginger & garlic paste - 2 tsp
* Turmeric powder - 1/4 tsp
* Coriander powder - 2 tsp
* Ginger & garlic paste - 1 tsp
* Salt to taste
* Oil - 8 tsp
* garam masala powder - 2 tsp
* Coriander leaves
* Ground almond - 2 tsp (optional)
* Fresh Cream is optional to garnish


Method

For the chicken

• After the chicken is marinated, take them and bake them well in a pan with the flame very low in the stove or we you can put the chicken on the grill and cook it till they are cooked

For the gravy:

• Heat oil in a pan, fry onions till they turn golden brown.
• Add ginger & garlic paste and let them fry till the oil separates
• Then add all the masala powders to it, and then add the tomato puree.
• Add salt to taste and then add little warm water and the ground almond paste its optional to add nd let the gravy to come to a boil.
• Then add the cooked chicken pieces, and let the gravy come to a boil after adding the chicken pieces.
• Remove the dish from the stove and add the coriander leaves, and the cream (optional ) to garnish