Hikmati Charga, Reeshmi Biryani And Atay Ky Ladoo by Shireen Anwer

Ingredients for Atay Ky Ladoo:

• Wheat flour 1/2 kg
• Semolina 250 gm
• Oil 3/4 cup
• Water to knead
• Fried edible gum 250 gm
• Almonds chopped 50gm
• Pistachio chopped 50gm
• Caster sugar 1 cup
• Poppy seeds 1 tbsp
• Melted ghee about 2 cups
• Green cardamom grinded 2 tsp
• Mace grinded 1/2 tsp
• Nutmeg grinded 1/2 tsp

Method:

1. Mix wheat flour and semolina in one bowl.
2. Now add ghee and knead with lukewarm water. Then keep aside for 1 hour.
3. After that deep fry for 15 minutes until light golden,
4. Then take it out, cool it and chop it.
5. After that, put fried edible gum, chopped almonds, chopped pistachio, caster sugar, poppy seeds, melted ghee, green cardamom grinded, mace grinded and nutmeg grinded and mix it nicely.
6. Then make ladoo of it, roll in coconut powder and serve.
   

Ingredients for Hikmati Charga:

• Chicken 1 kg
• Curry powder 1 tsp
• Salt 1 tsp
• Chili powder 1 tsp
• Yogurt 1 cup
• Ginger Garlic 1 tbsp
• Vinegar 3 tbsp
• Black pepper 1/2 tsp

Method:

1. Mark cut on chicken and marinate with salt and vinegar and leave for 2 hours.
2. Put yogurt, ginger garlic paste, chilli powder, black pepper and curry powder in one bowl, mix it nicely, add chicken in it and again leave for 2 hours.
3. Then cook chicken until water dries.
4. After that, deep fry chicken. In end sprinkle chaat masala and lemon juice and serve.
   

Ingredients for Reeshmi Biryani:

• Mutton 75 0gm
• Oil 3/4 cup
• Yogurt 1 cup
• Salt 1-1/2 tsp
• Chili powder 2 tsp
• Ginger garlic 1 tbsp
• Coriander powder 1 tbsp
• Cumin powder 1-1/2 tsp
• All spice 1 tsp
• Rice 750 gm
• Milk 1 cup
• Kewra 1 tbsp
• Saffron 1/4 tsp
• Brown onion 1/2 cup

Method:

1. Heat oil, put mutton, ginger garlic, salt, chilli powder, coriander powder, cumin powder and yogurt and fry well.
2. Now put brown onion and 2 cup water in it, cover it and cook until mutton is tender.
3. Then boil rice with salt and all spice until it is ready.
4. Now spread half rice on mutton mixture.
5. Then put remaining rice, milk, saffron and kewra mixture, cook it and cook on high flame on 10 minutes.
6. After that, simmer for 15 to 20 minutes on low flame.