Achari Biryani, Pickled Fish And Kashmiri Dum Pulao by Chef Zakir

Ingredients for Achari Biryani:

• Rice  1/2 kg
• Chicken  1/2 kg
• Salt  to taste
• Ginger garlic paste 2 tbsp
• Onion chopped  2
• Yogurt  250 gm
• Chili powder  1 tbsp
• Coriander seeds crushed  1 tbsp
• Cumin seeds  1 tbsp
• Pickled masala  3 tbsp
• Mix whole spices as required
• Tomatoes  3
• Green chilies  4-5
• Turmeric  1 tsp
• Coriander leaves 1/4 bunch
• Mint leaves  1/4 bunch
• Kewra  2 tbsp
• Ghee  1/2 cup
• Plum  100 gm

Method:

1. First heat the ghee add onions make them golden brown. Now take out some onions and add ginger garlic paste, chicken in remaining onion and roast it.
2. Then add mix achaar masala, yogurt, turmeric, chopped red chili, green coriander, cumin, garam masala, salt cover and leave it to simmer.
3. When the chicken tender then turn off the stove and add green chilies, chopped coriander, chopped mint, tomato, plum, spread them.
4. Now pour water in individual pan, add salt, boil the rice. When it boils 1/4 th then spread it on chicken.
5. Then spread it on 1/4th rice. After that  spread the 2/4 th rice.
6. Now put kewra essence, red onion, cook it, spread the ghee and simmer it for 8 to 10 minutes.
7. Delicious Achari Biryani is ready.

Ingredients for Pickled Fish:

• Fish fillet 1/2 kg
• Salt to taste
• Garlic paste 1 tbsp
• Onion chopped 1
• Boiled tomatoes 3
• Crushed red pepper 1 tsp
• Cumin seeds crushed 1 tsp
  
• Coriander seeds coriander 1 tsp
• Pickle masala 2 tbsp
• Turmeric 1 tsp
• Lemon juice 2 tbsp
• Plum 50 gm
• Egg 1
• Corn flour  4 tbsp
• Flour 2 tbsp
• Oil for fry
• Oil 3 tbsp
• Curry leaves few

Method:

1. First cut the fish fillet in pieces, add salt, egg, flour, corn flour, marinate it, shallow fry it hot oil, keep it on a side.
2. Now heat the oil in a pan, add curry leaves.
3. Then add garlic paste, achaar masala, chopped cumin, chopped coriander and mix it for 1 to 2 minutes.
4. Then add chopped onion, boiled and chopped tomatoes, turmeric, choppped red chili, lemon juice, wet plum, half cup water, cover it and let it leave on simmer.
5. Remove its cover after 6 to 7 minutes mix the fried fish, serve it as hot.

Ingredients for Kashmiri Dum Pulao:

• Baby potatoes  1/2 kg
• Salt  to taste
• Dry ginger powder  1 tsp
• Cloves  4-6
• Green cardamom  4-6
• Black cardamom  2
• Fennel seeds  1 tsp
• Kashmiri red chilies 2-3
• All spice powder  1/2 tsp
• Yogurt  125 gm
• Curry leaves  few
• Oil  3 tbsp
• Oil  for fry
• Coriander leaves  a few
• Mint leaves  a few

Method:

1. First cut the potato in 4 pieces, deep fry them, make them golden keep them on aside.
2. Now add kashmiri red chilies, fennel seeds, dry ginger powder with water.
3. Now pour oil and add green cardamom, black cardamom,cloves.
4. When it is cooked well then add dry ginger powder, red chili paste, cook it for 10 minutes and add yogurt, salt, water.
5. When it becomes to cook then add curry leaves, potatoes, cover and let it cook.
6. Remove it cover after 10 to 12 minutes add garam masala, dry the gravy, sprinkle green coriander and mint then serve.