Paye Cholay, Chana Aur Sarso Ki Saag Ki Biryani And Gajar Ka Halwa by Zubaida Tariq

Ingredients for Gajar Ka Halwa:

• Carrots  1 kg
• Small cardamom  6
• Almonds  10
• Pistachio  10
• Sugar  2 cups
• Chopped walnuts  1/2 cup
• Dry milk powder  2-3 cups
• Oil  1 1/2 cup
• Silver pepper  for garnish

Method:

1. Peel carrot, grate them and dry its water.
2. Pour hot oil in pan, add small cardamom.
3. When the smell starts to comes up dry its water, roast it nicely.
4. After that add milk, sugar, and chopped walnuts roast them all.
5. When the oil is separated add carrots.
6. Mazay dar halwa is ready.
7. Grease the oil in a pan, add that halwa spread it.
8. In the end add 10 boil and chopped pistachio, chopped almonds, garnish it with silver paper.

Ingredients for Paye Cholay:

• Paye  6
• Onion  2
• Lemons  2
• Green chilies  1 bunch
• Coriander  1 cup
• Kabuli chick peas 1 cup
• Oil  1 cup
• Flour  1/2 cup
• Yellow lentils  1/2 cup
• Turmeric  1 tsp
• All spice powder  1 tsp
• Crushed cumin  1 tbsp
• Red chili powder  1 tbsp
• Ginger garlic paste  1 tbsp
• Soda Bicarbonate  1/2 tsp
• Chopped ginger  2 tbsp
• Paya chola masala  2 tbsp
• Salt  to taste

For Paye:

• Water  3 tbsp
• Garlic  1
• Onions  2
• Black peppercorn  6
• Coriander seeds  1 tsp
• Fennel seeds  1 tsp
• Salt  to taste

Method:

1. First wash the payee with water add flour, leave it for half an hour.
2. Then wash it with warm water and put it in pan.
3. Along 4 to 5 glass water, whole coriander, fennel seeds, black pepper, garlic onion, chopped ginger boil it nicely.
4. When the paye are tendered well, take out the long bones, filter the stock.
5. Keep the kabuli chick peas in water. Then add fresh water and yellow lentils.
6. When the water tenders then add soda bicarbonate.
7. Pour the oil in a pan, add chopped onions, make them reddish, Add chopped red chili, turmeric, chopped garam masala, ginger garlic paste, salt roast it nicely and add payee.
8. Now add the stock and roast it.
9. When the oil starts to comes up add boiled chickpeas.
10. Together put chopped and roasted cumin simmer it on low flame.
11. In the end pour lemon juice, add ginger, green chilies, chopped green coriander, serve it with hot naan.

Ingredients for Chana Aur Sarso Ki Saag Ki Biryani:

• Sarso ka saag  1/2 kg
• Gram lentil  1 cup
• Rice  2 1/2 cup
• Green chilies  8
• Red chilies  8
• Mint leaves  1 bunch
• Salt  to taste
• Ginger garlic paste  1 tbsp
• Onions  2
• Lemons  2
• White cumin  1/2 liter
• Butter  1 small packet
• All spice powder  some
• Clarified butter  as required
• Fresh milk  1/2 cup

For Rice:

• Mint leaves  1/2 bunch
• Green chilies 4
• Salt  to taste
• White vinegar  1 tbsp

Method:

1. Cut the sarson ka saag and wash it nicely.
2. Now add turmeric and wash it for 10 minutes.
3. Boil the gram lentils separately and leave it spread.
4. Now add rice, mint, green chilies, salt, white vinegar boil it 2/4 and change the water.
5. Then take out the water from sarson ka saag, dry its water.
6. Pour Hot ghee, add onions make it brown, then take it out.
7. Now roast the sarson ka saag in the same ghee.
8. Then add salt, red chili, chopped green chilies, ginger garlic roast it and remove it from stove.
9. Sprinkle lemon juice, salt, and green chilies.
10. Now add rice in pan, saag, chickpeas.
11. Make two layers same way and then simmer it.
12. On the top pour milk, lemon juice and then simmer it.
13. When it starts to steam up, then put some onions and mints then serve.