Badami murg 

Ingredients

Chicken pieces with bone

2-3 cardamom

1 cinnamon stick

1 tsp cloves

1/2 grated nutmeg

1 finely chopped onion

6 garlic cloves finely chopped

1 tsp jeera powder

salt acc to taste

1 1/2 cup yogurt

1 cup peanut paste

1 cup saffron infused milk

vegetable oil

3 dried chillies

Method

In a pan fry the chicken till its tender.  Now heat a pan, add oil and put  the onions till they are light golden brown. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.Add  jeera powder, salt (to taste) and toast the spices on high flame. Add water  and cook out the masala. Add the yogurt to this mix slowly while stirring. Then mix in the peanut paste and cook well it. Add the saffron infused milk and stir till gravy thickens.  Keep stirring.Put the chicken in the mixture and let it simmer itill is cooked evenly. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Heat oil in a pan for the tadka and add green cardamom and kashmiri chilli. Add to the chicken before serving it.


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KABULI PULAO

Ingrediants

vegetable oil1 onion, chopped800 g lamb on the bone, chopped  pieces 1 tbsp crushed garlic2tbsp salt8 cups water ⅓ cup white sugar2 tsp garam masala 1½ tsp ground cardamom1 kg basmati rice, soaked in cold water  overnight250 g carrots, sliced (I have kept it optional)1/3 cup sultanas almonds and pistachios, to garnish

Method

Heat oil in a large frying pan over medium-high heat and cook the onion  until golden. Add the lamb, garlic and 1 tbsp of the salt and cook until lamb is well browned on all sides. Add the water, reduce heat to low and cook for 1½ hours, or until lamb is tender. Remove lamb from pan and set aside. Reserve the stock. Place half of the sugar in a saucepan over medium heat. Cook until sugar has caramelised. Pour  1 cup of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to the boil, then remove from heat and set aside.

Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and return to pan. Pour over the caramelised sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated.

Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelised and glossy. Add the sultanas and cook for another 1 minute. Remove from the heat and stir in another pinch of cardamom. Set aside.

Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.Top with spiced carrot, then scatter with almonds and pistachios.