Sheer Khurma Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Take a pan and heat little clarified butter in it. Fry almonds, raisins and pistachios. Now in another pan add ghee roast the vermicelli. In another wide pan simmer the milk till it thickens, add sugar and simmer again. Add the roasted vermicelli and dry fruits along with dates and saffron. Mix well till simmer. Add cardamom powder. Serve chilled, garnished with dates.

Method:
Grind whole red chilies, coriander seeds, all spice, Star anise, cumin seeds, black pepper corns, cloves and black cardamom until coarsely ground and set aside. In a bowl mix yellow food color, salt, red chili powder, turmeric powder, ginger garlic paste and yogurt and add in chicken and mix well and marinate for 30 minutes. Heat oil and fry the chicken, simmer until it is done and give coal smoke using a hot charcoal and oil for few minutes and set aside. In another pan, fry onions in oil until golden, then add bay leaves, cinnamon, green cardamom and green chilies, tomatoes, turmeric powder, salt, red chili powder, ground spices, garam masala powder, ginger garlic paste, mix and add yogurt, then mix well and cook until oil separates. Add fresh coriander, mint leaves, fried onion and the BBQ chicken. Whisk yellow food color in yogurt and add in the biryani mix. Add the boiled rice and sprinkle with fried onion and the spice mix, cover with lid and steam cook for 8-10 minutes.