Kashmiri Pulao

Chicken Tomato Pulao

Ingredients for Chicken Tomato Pulao:
Boneless chicken 1 inch cubes 250 grams
Rice 1-1/4 cups
Ginger (roughly chopped) 1-inch piece
Garlic (roughly chopped) 6-8 cloves
Green chillies (roughly chopped) 4-5
Cumin seeds 1/2 tsp
Cloves 3
Green cardamoms 3
Cinnamon 1-inch stick
Oil 2 tbsp
Salt to taste
Tomatoes (pureed) 2
Chicken stock 2 cups

Method:
Grind together ginger, garlic, green chillies, cumin seeds, cloves, green cardamoms, cinnamon and oil and grind to a smooth paste. 
Marinate chicken with the masala. 
Add salt and mix well. 
Cook till chicken is done. 
Add the tomato puree and mix. 
Add the rice and mix. 
Add chicken stock and mix. 
Serve hot with raita or yogurt.

Chicken Tomato Pulao by Zarnak Sidhwa

Kala Channa Pulao

Ingredients for Kala Channa Pulao:
Black Bengal gram (soaked overnight) 1-1/2 cups
Stock in which grams were boiled 4 cups
Soaked rice 1-1/2 cups
Ghee 2 tbsp
Bay leaves 2
Green cardamoms 2-3
Cloves 5-6
Ginger-garlic paste 1 tbsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Onions thinly sliced and deep fried 2 large
Fresh mint leaves 12-15
Chopped coriander leaves 2 tablespoons

Method:
In a pan add ghee, bay leaves, green cardamoms, cloves, ginger- garlic paste and sauté on low heat for a minute. 
Add the boiled grams, red chilli powder, coriander powder, garam masala powder, cumin powder and sauté on high heat for 4-5 minutes. 
Add salt and mix well. 
Add the stock, drained rice, fried onions and mint leaves. 
When the stock gets absorbed, lower the heat, cover and cook till the rice is done. Transfer into a serving plate, garnish with coriander leaves and serve hot.

Kala Channa Pulao by Zarnak Sidhwa

Lebanese Chicken Pulao

Ingredients for Lebanese Chicken Pulao:
Chicken stock cubes 2
Olive oil 1/4 cup
Onions (halved, thinly sliced) 2
Rice 1-1/4 cups
Red lentils 1/4 cup
Ground cumin 2 tsp
Ground cinnamon 1/2 tsp
Zested lemon 1
Chicken 1 kg
Currants 2 tbsp
Parsley leaves 1 cup

Method:
Dissolve 2 cups water and stock cubes. 
Heat 2 tbsp oil. 
Cook the onion until soft and starts to brown. 
Stir in rice, lentils, half the cumin, half the cinnamon and half the lemon zest for 1 minute. 
Add chicken stock. 
Bring to boil. Cover. 
Reduce heat to low. 
Cook until rice is done. 
Meanwhile, combine chicken and remaining cinnamon and cumin in a bowl. 
Season. 
Heat remaining oil. 
Cook chicken for 3 minutes each side or until golden. 
Stir in the currants and remaining stock. 
Reduce heat to low. 
Cover and cook for 5-7 minutes or until chicken is cooked through. 
Divide the rice mixture and chicken among bowls. 
Top with parsley and remaining lemon zest.

Lebanese Chicken Pulao by Zarnak Sidhwa

Yakhni Pulao

Ingredients For Yakhni Pulao:
Chicken 1 kg
Rice (soaked) 1-1/2 cups
Oil 2 tbsp
Cloves 4-5
Black cardamoms 4
Star anise 1
Green cardamoms 4-5
Cinnamon 2 one-inch sticks
Bay leaves 4
Black peppercorns 1-½ tbsp
Fried onions 1/2 cup
Ginger-garlic paste 1 tbsp
Coriander seeds 2 tbsp
Fennel seeds 1 tbsp
Cumin seeds 1 tsp
Chicken stock cubes 2
Yogurt 1/2 cup
Salt to taste

Method:
Heat oil. 
Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and sauté till fragrant.
Add 2 bay leaves and 1 tbsp black peppercorns and sauté for a minute.
Add chicken, cover and cook.
Add fried onions, ginger garlic paste and sauté.
Add hot water and mix.
Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken.
Add chicken stock cubes, yogurt, salt and rice mix well.
Cover and cook for 10-12 minutes or till both rice and chicken are cooked.
Serve hot.

Yakhni Pulao by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Masala Pea Pulao

Ingredients For Masala Pea Pulao:
Fresh green peas 1 cup
Rice (soaked) 1-1/2 cups
Coriander seeds 1 tbsp
Fennel seeds 1/2 tsp
Ginger 1 inch piece
Garlic 3-4 cloves
Green chilli 1
Coriander leaves (chopped) ¼ bunch
Onions (chopped) 2 large
Scraped coconut 1 tablespoon
Cinnamon 2-inch stick
Cloves 4
Black peppercorns 4
Oil 2 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tbsp
Jaggery (grated) 2 tbsp
Salt to taste
Ghee 2 tbsp

Method:
Grind coriander seeds, fennel seeds, ginger garlic, green chili, coriander leaves, half the onions, coconut, one inch cinnamon, two cloves, two peppercorns to a fine paste with sufficient water.
Heat oil.
Add the remaining cinnamon, cloves, peppercorns, and saute add green peas, ground masala and saute till the oil separates.
Add rice, turmeric powder and red chilies powder and water, jaggery, salt and mix well.
Cover and cook till the rice is three fourth done.
Drizzle ghee, cover and cook till the rice is completely done.

Masala Pea Pulao by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Afghani Pulao

Ingredients For Afghani Pulao:

For Whole Spice:
Black pepper 1 tsp
Cardamom powder 1/4 tsp
Cinnamon powder 1/4 tsp
Garam masala 1/4 tsp
Cumin seeds 1 tbsp
Coriander seeds  1 tbsp
Chicken 1 kgOil  1/2 cup
Green chilies 4-5
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Onion 5
Rice 3 cups
White vinegar  1 tbsp
Salt  to taste


For the Garnish:
Carrots  2 large
Raisins 1/4 cup
Butter  1 tbsp

Method:
Grind the ingredients for whole spices and keep aside.
Heat the oil in a pan, fry the onions until golden.
Remove and drain the fried onions, add the chicken, ginger and garlic paste until the meat changes colour, about 5 minutes.
Add 1 cup of water.
Lower the heat and let the chicken simmer gently, covered on low heat until the chicken tender.
In a big pan of water, add some salt and the vinegar plus the chillies.
Once the water comes to a boil, drain the pre-soaked rice and cook it in the boiling water until it is about three quarters done.
Drain away the excess water from the rice.
When the chicken is done, turn off the heat.
Now take a big pan, pour in half the cooked rice.
Then layer the remaining rice on top of the chicken.
Cover the pan with a tight lid.
Place on low heat and simmer for about 15 minutes for the garnish, heat the butter then lightly fry the raisins and grated carrots for about a minute.
When the pulao is ready, serve it in a dish and pour the carrot/ raisin garnish over it.
You can serve with raita on the side and the tomato chutney.

Afghani Pulao by Zarnak Sidhwa

Chicken Tomato Pulao

Chicken Tomato Pulao by Zarnak Sidhwa

Meatball Pulao

Meatball Pulao

Ingredients

Mutton, minced 250 gm
Rice 1 ½ cup
Red chili powder 1 tsp
Garam masala powder ½ tsp
Coriander powder 1 tsp
Salt to taste
Ginger-garlic paste 1 tbsp
Oil 1 tbsp
Bay leaves 2 – 3
Green cardamoms 6 – 8
Black cardamoms 4 – 5
Black peppercorns 5 – 6
Cinnamon 1 inch stick
Cloves 4 – 5
Cumin seeds 1 tsp
Onions, sliced 2
Yogurt 1 cup
Mint leaves few for garnish

Method

Grind together mutton mince, red chili powder, garam masala powder, coriander powder, salt and 1 tsp ginger-garlic paste. 

Heat oil. 

Add bay leaves, green cardamoms, black cardamoms, black peppercorns, cinnamon, cloves and cumin seeds and sauté till fragrant.
Add the onions. 

Add the remaining ginger-garlic paste and sauté till 1 minute. 

Add yogurt and mix. 

Drain the rice and add to the masala. 

Add water, salt and mix. 

Cover and cook. 

Apply oil on your hands and shape the mince mixture into small balls and add to the rice. 

Stir lightly and cover and cook for 10-12 minutes. 

Keep stirring gently from time to time till both the rice and mince balls are cooked. Garnish with mint leaves and serve hot.

Meat Ball Pulao by Zarnak Sidhwa

Palav

Palav

Ingredients

Chicken 1 kg
Onions, sliced 4
Cloves 1 tbsp
Black cardamoms 2 – 3
Cinnamon sticks 2
Ginger garlic paste 1 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Cumin powder 1 tbsp
Salt 1 tsp
Tomatoes chopped 2 – 3
Green chilies chopped 5 – 6
Oil 2 tbsp

Ingredients for Rice
Rice 1 kg
Saffron 1 tsp
Milk 2 – 3 tbsp
Ghee or oil 2 – 3 tbsp
Curd 1 cup
Brown onions 1 cup

To Decorate
Brown onion as required
Almonds fried few
Raisins fried few

Method

Heat oil and fry the sliced onions till golden. 

Add ginger garlic paste, red chili powder, turmeric, cumin powder, whole spices, salt, cumin powder and sauté, add tomatoes, let cook and add the chicken, when done add the green chilies. 

Let extra gravy evaporate. 

To make the rice, add the earlier soaked rice in water and let boil till ¾ done. 

Drain and divide in half. 

Add the saffron milk to one part and keep other plain. 

To assemble place one portion of rice in a pan and mix the curd with brown onion and place on top add the chicken mixture and then top with remaining rice, sprinkle ghee or oil and let simmer on very slow fire till done. 

Before serving sprinkle with brown onions, fried raisins and blanched and fried almonds. 

Serve with dhansaak daal or raita.

Palav by Zarnak Sidhwa

Chicken Vegetable Pulao

Ingredients for Chicken Vegetable Pulao:
Basmati Rice 2 cups
Onions sliced 2
Yogurt 1 cup
Chicken boneless, cubed 2 cup
Mixed vegetables 2 cups
Bay leaves 2
Cumin seeds ½ tsp
Green chilies chopped 4
Black pepper powder 1 tsp
Red chili powder ½ tsp
Cardamoms 2
Cloves 4
Cinnamon 1 inch piece
All spice powder 1 tsp
Ginger paste ½ tsp
Garlic paste ½ tsp
Fresh mint leaves 1 tsp
Coriander leaves chopped 1 tsp
Salt to taste
Oil 1 cup

Method
Wash and soak the rice for half an hour.
Cut all the vegetables into small thin pieces and fry each one separately in oil.
Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies.
Cook for 6-8 minutes stir well. 
Add all vegetables and cook till chicken and vegetables are tender.
Add salt in water and boil. Add the rice to this hot water. 
Strain with ¾th done.
Now its time to arrange rice and vegetable and chicken mixture layers. 
You should have two layers of rice and one layer of vegetable mixture.
Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves.
Indian pulao mix is ready to serve. 
Before serving mix the rice well and serve hot with raita and chutney.

Chicken Vegetable Pulao by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Tandori chicken Pulao

Ingredients
Boneless chicken ½ kg
Black pepper (crushed) 1 tsp
Red chili powder 2 tbsp
Lemon juice or vinegar 2 tbsp
Yogurt 3 – 4 tbsp
Ginger garlic paste 2 – 3 tbsp
Tandori masala 1 packet
Oil as required
Salt to taste
Rice ½ kg
Onions 4
Tomatoes 3 – 4
Green chili 4 – 5
Green coriander ½ bunch
Mint leaves ½ bunch
Butter ½ cup
Cinnamon 2 – 3
All spice powder 1 tsp
Fennel seeds 1 tbsp
Black cumin 1 tbsp

Method:
Marinate boneless chicken with butter, lemon juice, ginger garlic paste, 2 tbsp yogurt and 1 packet of tandoori masala.
In a pan heat oil as required, add in mix whole spices and fry well. 
Then add in ground onion and sauté till golden brown.
Add 4 ground tomatoes and fry well. 
Then add chili powder, crushed black pepper, lemon juice, ginger garlic paste, remaining yogurt, salt to taste, chopped green chilies, chopped coriander leaves, chopped mint leaves, cinnamon stick, all spice, fennel seeds and black cumin seeds.
Fry very well, then add marinated chicken and cook till chicken is tender. 
Then make a layer of boiled rice on top. 
Separately heat a little oil, add in cumin seeds and a little cinnamon stick, spread the oil on top of rice.
Simmer on low flame till done.Dish it out and serve hot with Raita & Salad.

Tandori chicken Pulao by Zonash Saleem