PULAO WITH SHAMI KEBAB & CHICKEN STEAM ROAST

Shami Kebab

2. Wash the chana dal thoroughly and soak it in water for 2 hours. Drain the water and set aside.
3. Tie the whole spices (black peppercorns, green cardamoms, cloves, black cardamoms, mace flower, cinnamon stick, bay leaves, cumin seeds, black cumin seeds, and coriander seeds) in a muslin cloth to form a potli. This will help infuse the flavors into the kebab mixture.
4. In a large pot, combine the beef chunks, soaked chana dal, chopped onion, dried red chillies, garlic and ginger paste, spice potli, red chili powder, turmeric powder, salt, and water. Cook over medium heat until the meat and lentils are tender and the water has almost evaporated (about 2 hours). If using a pressure cooker, cook for 25 minutes.
5. Remove the spice potli and let the mixture cool slightly. Transfer it to a blender or food processor and blend until a coarse paste forms. Add a little water if the mixture is too dry. Alternatively, mash the mixture with a potato masher or pestle for a more textured result.
6. To the cooled mixture, add chopped green chillies (if desired), chopped coriander leaves, and a beaten egg. Mix well with your hands.
7. Using oiled hands, shape the mixture into small, flat patties about 2 3/4 inches in diameter. Place them on a tray and freeze for 1-2 hours. This will make them easier to handle when frying.
8. Heat oil in a frying pan over medium heat. Fry the kebabs in batches until they are golden brown and crispy on both sides. Remove from the pan and drain on paper towels.
9. Garnish the kebabs with fresh coriander leaves. Serve hot with mint chutney or ketchup.Enjoy your delicious beef shami kebabs!

Chicken Steam Roast

2. Rub the chicken pieces with salt and let them marinate for 30 minutes. Drain the excess marinade and pat the chicken dry.
3. Heat oil in a pan over medium heat. Fry the chicken pieces until they are slightly browned on all sides. Remove from the pan and let cool.
4. In a bowl, combine yogurt, ginger garlic paste, lemon juice, chaat masala, red chili powder, garam masala, cumin powder, coriander powder, turmeric, and yellow food color. Mix well.
5. Coat the browned chicken pieces with the marinade, ensuring they are evenly covered. Let them marinate for at least 2 hours, or preferably overnight.
6. Place a steamer basket in a pot. Add water to the pot, ensuring it doesn't touch the bottom of the steamer basket. Place the marinated chicken pieces in the steamer basket.
7. Cover the pot and steam the chicken for 30-40 minutes, or until cooked through. The chicken should be tender and the juices should run clear.
8. Remove the chicken from the steamer and let it cool slightly before serving.
9. Enjoy your delicious chicken steam roast!

Pulao

2. Soak the rice in water for at least 30 minutes before cooking.
3. Heat oil in a pot over medium heat. Add the sliced onions and cook until they turn golden brown.
4. After add chopped tomatoes, salt, chilli powder and crushed chillies & cook for 3-4 minutes .
5. Add dried plums, cumin & coriander powder & garam masala.Cook until the oil separates from the mixture.
6. Stir in the crushed garlic and ginger, green chilies, and mutton or beef stock. Bring to a boil.
7. Add the soaked rice to the pot. Cook until the water is almost absorbed.
8. Cover the pot with a tea towel, then secure the lid tightly. Steam the pulao for 25 minutes.
9. Serve the pulao hot with steamed chicken and shami kebab. Enjoy with a side salad and raita.Enjoy your delicious pulao!