Chicken Shorba, Chola Pulao And Chapli Kabab by Shireen Anwer

Ingredients for Chicken Shorba:

• Wheat 1/2 kg
• Chicken boneless  1/2 kg
• Turmeric  1/2 tsp
• Ginger garlic  2 tbsp
• Green chilies grinded  1 tbsp
• Black pepper  1 tsp
• Salt  1 tbsp
• Tomatoes blended  3

For Bhagar:

• Oil  1/2 cup
• Mint chopped  1 bunch
• Ginger finely sliced 2 tbsp
• Green chilies chopped  6
• Brown onion  1/4 cup
• All spice 1 tsp

Method:

1. Soak wheat for whole night. Then boil with turmeric and water.
2. When wheat tenders, remove from stove, cool it, put in blender and blend it.
   
3. Boil chicken boneless with ginger garlic paste, chopped green chilies, black pepper, salt and water separately.
4. Now put boiled chicken in chopper and grind it.
5. Then add chopped wheat.
6. After that, add chopped tomatoes and cook until boils.
7. In end, heat the oil and add in shorba.
8. Together put chopped mint.
9. Now put chopped ginger, chopped green chilies, fried onions, all spice and salt, mix it well and serve hot.

Ingredients for Chola Pulao:

• Chick peas 2 cups
• Rice 1/2 kg
• Salt 1-1/2 tsp
• Chili powder  1 tsp
• Ginger garlic 2 tsp
• Bay leaf  1
• Yogurt  1 cup
• Whole spice  1 tbsp
• Onion  4 tbsp
• Oil  1/2 cup

Method:

1. First, boil chick peas in one pan and keep aside.
   
2. Heat oil in one pot, put whole garam masala, fried onion, ginger garlic paste, salt, chopped red chili, curry leaves and boiled chick peas and roast for 5 minutes.
3. Then put yogurt and cook more.
4. Now put water, cover it and boil it.
   
5. When it boil then, put rice, cover it and cook until rice tenders.

Ingredients for Chapli Kabab:

• Mince 1/2 kg
• Butter  2
• Tomato  1
• Eggs  2
• Spring onion chopped  2
• Green chilies chopped  4
• Crushed red pepper  1 tbsp
• Coriander leaves chopped  1 tbsp
• Crushed cumin seeds  1 tbsp
• Pomegranate seeds crushed  1 tbsp
• Wheat flour  3 tbsp
• Coriander leaves  2 tbsp
• Salt  1-1/2 tsp
• Ghee  for frying

Method:

1. Put mince, butter, chopped red chili, chopped coriander, chopped cumin, chopped pomegranate seeds, flour, egg, green chilies, chopped green coriander and salt in one bowl, mix it nicely and leave for 1 hour.
2. Now make big kabab of it.
3. Now put tomato slice in center of kabab and shallow fry in hot ghee.
4. When it steam from both sides, take out from ghee and serve as hot.