جھینگا بریانی ایک لذیذ اور توانائی بخش پکوان ہے جو بیشتر گھروں میں روزانہ رات کے کھانے یا لنچ کے وقت تیار کیا جاتا ہے۔
اسے بنانے میں آپ کو تھوڑی محنت کی ضرورت ہوگی لیکن یہ منفرد اور لاجواب ڈش ذائقوں سے بھری ہوتی ہے، 4 سے 5 لوگوں کے جھینگا بریانی بنانے کے لیے نیچے دی ہوئی ترکیب پر عمل کریں:
کھانا پکانے کا تیل آدھا کپ
کالی الائچی 1
ہری الائچی 2
کالی مرچ کے دانے آدھا چائے کا چمچ
بادیان کا پھول 1
تیز پتے 2
زیرہ آدھا چمچ
ادرک لہسن کا پیسٹ 1 چمچ
ہری مرچ 1 چمچ پسی ہوئی
ٹماٹر پیس کر 3 درمیانہ
پیپریکا پاؤڈر 1 چمچ
نمک آدھا چمچ یا حسب ذائقہ
ہلدی پاؤڈر 1 چائے کا چمچ
دھنیا پاؤڈر آدھا چمچ
زیرہ بھنا اور پسا ہوا 1 چمچ
دہی 1 کپ پھینٹ لیں
پیاز تلی ہوئی آدھا کپ
جھینگے آدھا کلو
گرم مصالحہ پاؤڈر 1 چائے کا چمچ
چاول 2 کپ (بھیگے اور ابالیں)
پیاز تلی ہوئی مٹھی بھر
تازہ دھنیا ¼ کپ
زردے کا رنگ ½ چائے کا چمچ + پانی 1 چمچ
برتن میں کوکنگ آئل، کالی الائچی، ہری الائچی، دار چینی، کالی مرچ، بادیان کا پھول، لونگ، تیز پتے، زیرہ ڈال کر اچھی طرح مکس کریں۔
ادرک لہسن کا پیسٹ، ہری مرچیں ، پیسے ہوئے ٹماٹر ڈال کر اچھی طرح مکس کریں۔
اب اس میں پیپریکا پاؤڈر، نمک، ہلدی پاؤڈر، دھنیا پاؤڈر اور زیرہ ڈال کر اچھی طرح مکس کریں اور 5 منٹ تک پکائیں۔
پھر دہی، تلی ہوئی پیاز ڈالیں، مکس کریں اور 2-3 منٹ تک پکائیں۔
اب جھینگے شامل کریں اور اچھی طرح مکس کریں۔
ڈھک کر ہلکی آنچ پر 3-4 منٹ تک پکائیں پھر تیل الگ ہونے تک پکائیں۔
گرم مصالحہ پاؤڈر شامل کریں، اچھی طرح مکس کریں اور ایک طرف رکھ دیں۔
اب دوسرے برتن میں آدھی مقدار میں ابلے ہوئے چاول، تلی ہوئی پیاز، جھینگے کا مصالحہ، تازہ دھنیا، باقی ابلے ہوئے چاول، زردے کا رنگ اور تلی ہوئی پیاز شامل کریں۔
ڈھک کر بھاپ میں ہلکی آنچ پر 6-8 منٹ تک پکائیں اور سرو کریں!
مزے دار جھینگا بریانی تیار ہے۔
This Balochi Tikka Karahi is the epitome of fusion like Tikka cut wedded with Karahi masala and fried spices; a recipe to absolute deliciousness in every bite. This is a typical Balochi style Karahi served on Dhabas near the highway.
Now, if you don't know what is Balochi? The people of Balochistan, a province of Pakistan are called Balochi. Balochi famous food includes sajji, dumpukht, kaak (stone bread), and roosh. All of these foods are delightful for any meat lover.
HOW TO MAKE IT?
For Balochi tikka karahi spice mix is essential! Like always, you switch powdered spices for whole ones. If you do not have these spices and you survive on ready-made spice mixes. Try mixing 2 tablespoons of karahi masala and 1 tablespoon of tikka masala to achieve a similar taste.
To make Balochi Karahi masala roast whole spices for about 1 minute then remove from heat.
Add the powdered spices and mix well.
Grind into a powder in a grinder.
Baluchi Karahi masala is ready. The masala stays good for months so you can double or triple the measure and make more masala for your next use.
Mix 1 cup water and 1 teaspoon salt in a large bowl. Add chicken and brine for 20 minutes. (Salty water is called brine.)
Now place soaked chicken along with brine water in a Karahi or wok and add enough oil to dip the chicken completely. Cook on high heat for about 20 minutes. Stir at intervals.
After cooking for 15 minutes on high heat, the color of the chicken will change to white. At this stage add the ginger and garlic.
First, the water will evaporate and simultaneously the chicken will cook. When most water has dried and added slitted green chilies. (Tip: Slitting chilies is important as chilies tend to burst upon frying and can cause burns.) Cook for 5-10 minutes until the chicken is light golden.
Remember the chicken will get crisper as it cools so a few light golden spots are good. Strain the chicken and fried ginger and garlic. You can see the ginger and garlic has turned lovely.
Add prepared spices mix, lemon juice, and fresh coriander. Mix well and cover. Let chicken tikka karahi sit for 5 minutes so it absorbs the flavor. Then serve!
Ready for a smokey succulent authentic Pakistani chicken tikka? It tastes just like a restaurant and as if just coming off the barbecue pit. Marinate tikka ahead and cook it within 25 minutes!
Chicken: Use medium-sized chicken pieces that weigh 750 grams. (Live chicken weighs 1-1.25 kg) Smaller chicken has tender meat. The bigger bird would require longer marination of at least 8 hours.
Wet spices: The wet spices are ginger, garlic, green chili, and papaya paste on the round plate. Papaya paste is used as a meat tenderizer.
Common Indian spices: Tikka doesn't require tons of spices like achari chicken. The dry spices are common Indian spices like cumin, coriander, turmeric, garam masala, salt, red chili flakes, and Kashmiri chili powder.
Kashmiri chili has a bright red color and a moderately spicy taste. You can substitute Kashmiri chili powder with paprika, and extra chili powder.
Yogurt: Yogurt adds a little tanginess and is also a meat tenderizer.
Lemon: Lemon helps with the tanginess.
HOW TO MAKE IT?
CHICKEN TIKKA ON THE STOVETOP
Soak chicken in vinegar and salt solution for 20 minutes. Pro Tip: This helps clean the chicken and removes the blood in the chicken leg. You can read more about washing chicken on Cookist.com.
Wash the chicken thoroughly after soaking and pat dry. Now, pierce the chicken with a fork. Then insert deep cuts across the grain. The cuts should be deep and the knife should touch the bone of the chicken.
Mix all the ingredients of marination in a bowl.
Apply all over the chicken and marinate overnight in the fridge. Or keep for 4-6 hours at room temperature in a cool place. Cover the pot with mesh or thin cloth to allow air circulation if kept out of the fridge.
Cook tikka in a wide pot on medium-high heat for 10-15 minutes. Cover the pot while cooking. Then burn excess water on high heat.
Pro Tip 1: Do not overcook tikka, the meat shouldn't come off the bones. If the tikka is fully cooked and there is still water left in the masala.
Remove chicken pieces and keep them on a separate plate. Then burn excess water on high heat. Apply the dry masala over the chicken but do not overdo it.
Pro Tip 2: If you have any excess masala save it to make chicken tikka both or chicken tikka masala or add it to any sauce.
To smoke: Place tikka in a wide pot with a tight lid. Put a piece of foil or a small metal bowl in the center of the pot. Now, heat charcoal on high flame until red hot then transfer coal carefully with the help of tongs to a pan. Drizzle little oil over the coal and cover the lid tightly to trap the smoke. Smoke for 7-10 minutes. Now heat the smoked tikka on the direct flame until crispy and serve. Or alternatively, you can grill tikka will little oil on a grill pan until slightly crispy. Grill on low heat.
1 cup mango pieces
1 cup mango pulp
1 packet (200g) cream
1/4 cup milk
1/2 can (100g) condensed milk, or to taste
Vanilla cake slices
Add a couple of tablespoons of condensed milk in milk, stir and keep aside.
Blend the mango pulp into puree. Keep aside.
Beat cream; add the mango pulp and the remaining condensed milk. Mix well with hand or electric beater.
At this point, taste the cream mixture for sweetness, and add more condensed milk if needed, since the sweetness of mangoes vary according to their types.
Take a serving dish, layer the bottom with cake slices, and pour the milk and condensed milk mixture over it to moisten the cake. Pour a layer of the mango cream mixture, saving half for the top layer.
Places the mango pieces over this cream layer, and then top with the remaining cream. Decorate the top in any way that pleases you — I simply used some mango chunks and cream.
Note: Jelly, nuts and other things can also be added in the layers, the choice depends on your taste buds.
I have kept the recipe very simple and straightforward, needing just some fruit cutting and mixing. Why cook in this heat when something so delightful can be whipped up, literally, in minutes!
INGREDIENTS IN CHAPLI KABAB
Only two of the required ingredients warrant a trip to the Desi Grocery Store:
Dried Pomegranate seeds (Anardana): These are a key ingredient that help make Chapli Kabab..well..Chapli Kabab. They add a slight tang and crunch. I love adding the full 2 tablespoons (more than most recipes!) but you can decrease to one tablespoon to make them more subtle.
If you positively don’t like the crunch, a great substitute is 2-3 teaspoons of pomegranate powder or even pomegranate molasses.
Corn Flour (Makki ka atta) or Gram flour (Besan): Helps bind the kababs while enhancing the taste. Though some authentic recipes insist corn flour (which is like cornmeal but finer) is the only way to go, I know gram flour/besan (different from chickpea flour) is much more likely to already be in your pantry. Plus, I tested it & they both work perfectly well.
HOW TO MAKE CHAPLI KABAB
Toast & grind the spices. Toasting deepens the flavor while removing the raw taste of the spices. Add them to a spice grinder (or even a food processor) along with the pomegranate seeds. Roughly crush.
Toast the corn flour or gram flour. Again, enhances the nutty flavor of the corn flour. You can probably get away with not toasting, but I toast. It takes 5 minutes. You can do it. Or not. Follow your heart on this one.
Combine all the ingredients in a bowl, including the prepped ones above. Mix/knead the dough vigorously until you can see the stringy texture of the meat. You can also use the paddle attachment of a stand mixer to do this.
Fry! There are 2 ways to do this. The first one is obvious. Shape into patties. But, if you can, smash them directly on the pan.
Serve immediately with a sprinkle of ground coriander and cilantro.
1 can (397g/14 oz) of condensed milk (use 2/3 of the can if you like your ice cream less sweet)
2 packets or 400 ml cream
2-3 cups mango, chopped
1 cup of mango, small chopped pieces for topping (optional)
Mix all the ingredients in a blender. First mix the condensed milk and cream. Then add in the cut mango pieces and blend again. Pour into a plastic or steel container. Add in cut mango pieces and stir in if desired. Put in the freezer overnight and serve generous scoops in a cone or bowl.
There’s something nostalgic about ice cream and summers. For those of us growing up in the ’90s in Karachi, just the mention of the two evokes memories of digging into a Polka cup of vanilla or chocolate with its wooden spoons or heading to Snoopy’s with the family to share a sundae. Grabbing an ice lolly or a choc bar from the school canteen or cart is such a common childhood memory, it’s become a movie trope. And who doesn’t remember sneaking in an extra crunch kulfi at a party or wedding?
For my parents’ generation, memories of the kulfi loom large. My mom fondly recalls evenings spent waiting for the kulfiwala on his pushcart: “We’d all run out when we’d hear the bell on his cart ringing. He was this really sweet man and I remember he’d deftly move this wooden stick around in a metallic box to scoop out kulfi.”
While upscale franchises and gelato parlours now crowd the frozen foodscape, in the ’50s, ’60s and ’70s it was homegrown ice-cream eateries such as Baloch Ice Cream and Peshawari Ice Cream, both founded in the late 1940s, that were the places to go.
Of course, most people are still fond of places they visited in their childhood. A friend loyally still frequents a small stall in Bahadurabad that sells soft serve in only two flavours: coffee and vanilla.
Indulge yourself with no-churn mango ice cream this summer
“I’d go shopping with my mom, aunt and cousin to Tariq Road, and we’d have Crazy Cone ice cream on the way back. It’s one my favourite memories,” she says.
Nothing makes me more nostalgic than the home-made ice cream my nani [maternal grandmother] would churn out each summer — in Karachi that’s pretty much the whole year — and you’d frequently find chocolate ice cream sprinkled with caramelised almonds in her freezer.
As a young girl, I remember helping out my nani — I’m sure she’ll disagree with how much I actually helped — make batches of chocolate ice cream as the summer would start. I’d watch fascinated as cocoa powder and milk transformed into a thick, silky texture, the seductive smell of chocolate permeating the kitchen.
I’d sit transfixed, as the ice cream machine hummed and churned, my nani knowing exactly when was the right time to pour the next bit of the batch. She’d always fuss over the ice-cream maker, inspecting every part before putting it together, making sure everything was poured in exactly the right amount. There was a certain rhythm to making ice cream and she’d mastered it.
Sadly, I’ve never come close to making chocolate ice cream taste as good as hers. While she tried to help me, my nani officially retired from all kitchen duties more than a decade ago. Luckily, I’ve had more success with a no-churn version I discovered a few years ago, and happily stock my freezer with flavours made from whatever fruit is in season.
Of course, until I master my nani’s recipe, I’ll continue to be seduced by ice cream’s allure. But then again who isn’t?
No-Churn Mango Ice Cream
Nothing beats mango ice cream during the summer. There’s something so cooling and indulgent about this dessert. And the best part? No fussy machine is needed and it takes 10 minutes to prepare. The ice cream usually freezes within six hours, but it’s best to freeze overnight.
While I’ve made mango ice cream here, the recipe can be substituted with any fruit that has a lot of fibre, such as strawberry or cheeku [sapodilla]. For strawberry ice cream, pick slightly sour ones for a great tart but sweet flavour. It’s best to choose sweet cheeku and, for mango, go crazy with all the different kinds on offer throughout the summer — my favourite flavours are with Sindhrri and Anwar Ratol.
Here's how you can make this simple yet flavourful dish for your iftar.