BALTI CHICHKEN
WHAT WE NEED
| Ingredients | Chicken with Bone | 1Kg |
|---|---|---|
| 100ml | Oil or Ghee (about one cup) | |
| Chopped Onions | 200g | |
| Garlic and Ginger Paste | 2Tbs | 200g |
| Chopped Fresh Tomatoes | ||
| or Tinned Tomatoes | ||
| Finely Chopped Green Chillies | 2Pcs | |
| Chopped Fresh Coriander | ||
| Balti Masala Spice Mix | 2Tbs | 50g |
COOKING INSTRUCTIONS
Øلال
HALAL
1. Heat the oil in a karahi (or deep frying pan) add the chopped onions. Brown the onions then add Garlic and Ginger paste. Stir for 1 minute on a high heat then add tomatoes and green chillies. Cook uncovered on a medium heat until the liquid has reduced a little.
2. Add Shaheen Achari Masala Spice Mix, followed by the chicken and stir well. Add 1 glass of water, cover and simmer for 15-20 minutes or until the
meat is tender. 3. Garnish with chopped coriander & serve with naan, rice & salad.
TASTI TIPS
1. Add 2-3 green chillies sliced in half, 2 fresh chopped tomatoes and 1-2 tablespoons of plain
yoghurt with the meat at step 3 to the pan. 2. Add thin slices of half a green pepper, half an onion, a small piece of ginger cut into matchsticks, and 1 tomato (quartered) to the pan as a finishing touch,
5 minutes before the end of cooking time. 3. Garnish with chopped Coriander & serve with naan, rice & salad.
Shaheen Bombay Biryani Spice Mix Cooking Instruction
1.Fry onions till becomes golden. Put Chopped tomatoes, Shaheen Garlic and Ginger paste & fry till oil/ghee separates.
2.Add meat, Potatoes, Shaheen Bombay Biryani
Spice Mix, yoghurt and fry for 10 minutes. 3.Add 200-300ml of water, cover and cook on low flame till meat is tender (in case of chicken add 100ml of water) now stir fry on high flames to make masala thick & ghee/oil separates.
4.Meanwhile boil uncovered soaked rice in 12 glass of hot water with 3 tablespoons of salt until rice is three quarters done. (tip: 3-4 tsp of oil will help separate the rice) Drain water thoroughly
5.Form 1 layer of rice. Spread meat masala, and then form third layer on it with remaining rice.
(you can top the rice with fried onions if desired) 6. Cover the pan and place back onto the oven top on low heat for about 15 minutes, this will allow the steam to finish cooking the rice and meat
thoroughly until tender. Tasty Tip: Add chopped coriander and 1 sliced tomato at step 3.
Serving suggestion: Serve with salad and yoghurt chutney
| Ingredients | Meat (Beef, Mutton, or Chicken) | Basmati Rice (soaked for 30 mins) |
|---|---|---|
| 750g | 750g | |
| (For more hot masala, use 500g rice) |
| Onion (finely chopped) | Potatoes (medium size, cut in 4pcs) | |
|---|---|---|
| 300g | 300g | 300g |
| Tomatoes (medium, chopped) | Shaheen Garlic and Ginger Paste | |
|---|---|---|
| 2tbs | 200g |
| Yoghurt | Ghee/Cooking Oil | |
|---|---|---|
| 200g | 50g |
Chicken Biryani
Ingredients | Meat (Beef, Mutton, or Chicken) | Basmati Rice (soaked for 30 mins) |
750g | 750g | |
(For more hot masala, use 500g rice) |
Onion (finely chopped) | Tomatoes (medium, chopped) | |
300g (about 5) | 300g |
Shaheen Garlic and Ginger Paste | Yoghurt | |
300g | 2tbs | |
200g |
Ghee/Cooking Oil | Shaheen Biryani Spice Mix | |
200g | 50g |
1.Fry onions till becomes golden. Put Chopped
Cooking Instruction
tomatoes, Shaheen Garlic and Ginger paste & fry till oil/ghee separates. 2. Add meat, Shaheen Biryani Spice Mix, yoghurt
and fry for 10-15 minutes.
3.Add 200-300ml of water, cover and cook on low
flame till meat is tender (in case of chicken add
100ml of water) now stir fry on high flames to make masala thick & ghee/oil separates. 4.Meanwhile boil uncovered soaked rice in 12 glass of hot water with 3 tablespoons of salt until rice is three quarters done. (tip: 3-4 tsp of oil will help separate the rice) Drain water
thoroughly
5.Form 1 layer of rice. Spread meat masala, and then form third layer on it with remaining rice (you can top the rice with fried onions if desired) 6.Cover the pan and place back onto the oven top
on low heat for abo 15 minutes, this will allow
the steam to fish cooking the rice and meat
Tasty Tips
Serve with hopped corian
Authentic Pilau Dishes are excellent as tasty main meals or served as an accompaniment to a curry dish.
WHAT YOU NEED:
Ingredients | Amount |
Basmati Rice | 500g |
Chicken with Bone | 300-500g |
Oil or Ghee | 80-100ml |
Chopped Onions | 100g |
Garlic and Ginger Paste | 1Tbs |
Green Chillies | 2-3pcs |
Pilau Masala Spice Mix | 30-50g |
IDEL
1. Wash the Rice and soak for 30 minutes 2. Heat oil in a large pan, for 30 seconds on full heat. add Chopped Onions and fry till golden brown. add Garlic & Ginger Paste and fry for 2-3 minutes.
3. Add Chicken and fry cook until it change colour to white. 4. Add 175g Shaheen Pilau Masala and stir
continuously for 2 minutes.
5. Add 750ml water and bring to boil.
6. Add 500g of Basmati Rice. Stir and bring to the boil, then reduce heat. Cover and simmer for 20 minutes, do not stir again or uncover until ready.
Tasty Tips
Serve with well seasoned yoghurt, mixed with chilli powder, fresh coriander, finely chopped onion, cucumber & tomatoes. delicious!
LAHORI CHANAY
Ingredients:
Ingredients | Amount |
Chicken with Bone | 1/2 kg |
Chickpeas (boiled) | 1 Kg |
Ginger Garlic Paste | 2 Tbsp |
Onions (sliced) | 250g |
Tomatoes (chopped) | 200g |
Cooking Oil (1 cup) | 100ml |
Punjabi Chanay Spice Mix | 35g |
Green Chilies | 4 |
Fresh Coriander |
COOKING DIRECTIONS
3Tbsp
1. In a pot, slightly heat cooking oil on medium heat 2-3 minutes. 2. Add onions and fry till golden brown.
3. Add Shaheen ginger garlic paste then add tomatoes and cook until tender, Add Shaheen Punjabi Chanay Spice Mix, chicken and stir well until oil separates.
4. Add chickpeas with 2 cups of water and cook on low heat for 30-35 minutes. Garnish with green chiles and coriander and serve hot with Nan.
ACHARI CHICKEN
A refined blend of pickles and spices gives these rich curry dishes their distinctive tangy flavour.
WHAT YOU NEED:
Ingredients | Amount |
Chicken with Bone | 1 Kg |
Oil or Ghee (about one cup) | 100ml |
Chopped Onions | 200g |
Garlic and Ginger Paste | 2 Tbs |
Chopped Fresh Tomatoes | 200g |
Green Chillies | 2 Pcs |
Finely Chopped Green Chillies | |
Chopped Fresh Coriander | |
Achari Masala Spice Mix | 50g |
COOKING INSTRUCTIONS
1. Heat the oil in a karahi (or deep frying pan) add the chopped onions. Brown the onions then add Garlic and Ginger paste. Stir for 1 minute on a high heat then add tomatoes and green chillies. Cook uncovered on a medium heat until the liquid has reduced a little.
2. Add Shaheen Achari Masala Spice Mix, followed by the chicken and stir well. Add 1 glass of water, cover and simmer for 15-20 minutes or until the meat is tender.
3. Garnish with chopped coriander & serve with naan, rice & salad.
TASTY TIPS
1. Add 2-3 green chillies sliced in half, 2 fresh chopped tomatoes and 1-2 tablespoons of plain yoghurt with the meat at step 3 to the pan.
2. Add thin slices of half a green pepper, half an onion, a small piece of ginger cut into matchsticks, and 1 tomato (quartered) to the pan as a finishing touch, 5 minutes before the end of cooking time.
3. Garnish with chopped Coriander & serve with naan, rice & salad.
Note:
The photos and videos are for reference only; and might not match 100% to the product you received.