Afghani Chicken Kabab Recipe | Masala Mornings | Masala TV | Shireen Anwar | Afghani Food

METHOD:

Roast and grind the dry spices very finely, only 1 tbsp heaped is required. The remaining can be stored in an airtight container.

METHOD:

Cut chicken into 2 inch cubes, mix all the ingredients for marinate and marinate chicken in this for 30 mins, put chicken in a greased oven tray, grill for 20 mins on 180 D, serve with onion rings, lemon and tomato slices and mint leaves.

METHOD:

Wash and soak rice for 30 mins, drain water and blend the rice to fine texture adding milk as needed to make it smooth, drain the syrup from canned peaches, keep a few slices for garnish, puree the remaining peaches with the corn flour in a blender, keep aside. Boil milk on medium heat for 10 mins, add the rice paste to the boiling milk, slowly continue stirring, make sure it does not stick at the bottom, cook until milk has reduced and rice is cooked, add sugar and cardamom, cook for another 5 mins on low heat, remove and cool the mixture, fold in the peach puree(only fold it do not stir), remove into small dessert bowls, refrigerate for few hours,garnish with sliced almonds, peach slices and mint leaves.

METHOD:

Soak rice for 30 mins. In a bowl mix yogurt, turmeric, chili powder, allspice, dried fenugreek leaves, ginger garlic paste, gram flour and salt, mix well, add to it cottage cheese cubes, capsicum cubes, mushrooms and veggies. Heat ¼ cup oil, add marinated veggies, put them in a single layer, cook for few mins, turn and cook veggies from both the sides till nicely roasted, remove in a plate. In the same pan add ¼ cup oil with 1 tsp cumin seeds, whole spices, add sliced onion with ½ tsp sugar, cook till onions are light golden, add in rice with salt, add water, mix, cover and cook till rice done completely. Once you are ready to serve mix rice slightly and mix tandoori veggies and rice very gently, serve tandoori pulao hot with raita and pickle.