Method
Put the stock mixture into cooker. After it reaches maximum pressure, reduce heat and keep for 25 minutes. Allow pressure to drop by
itself. Strain the stock- the yakhni-and reserve. While the stock as being cooked , heat the ghee and the sultanas. Fry lightly. Separately,
fry the nuts and sliced onions. Keep aside. Into the same ghee, add chopped onions for the pulao. Fry golden brown. Add the meat,
a few pieces at a time, and fry till juices dry up. Mix the chopped onions, salt and chilli and fry for another 10 minutes. While the meat
is frying, grind together the ginger and garlic in the grinder. Add a few tsp water. As soon as the meat has browned, add this paste, a
little at a time. When it is all used up, add 1/2 cup water and put the meat into pressure cooker. Close it and let it come to maximum
pressure. Reduce heat and keep for on low 10 minutes. Allow the pressure to reduce on its own. Open and dry up any remaining
moisture. Remove the pieces of meat from the pan and keep aside for the moment. Into the same masala, left in the cooker, put the
drained rice. Fry the rice for 2-3 minutes then add to it 31/2 cups water. Scrape up all the masalas from the bottom and stir thoroughly
with the rice and water in the cooker. Cook till done. Grease a dish and into it put a layer of rice then meat, then the curd cream mixture.
Sprinkle each layer with a little red chilli, garam masala and cummin. Repeat the layers. Finish with a layer of rice. Cover the dish and
put it into the OTG for 15 min. Serve sprinkled with sultanas, nuts, fresh onions and coriander.
GRILLED CHICKEN
Ingredients
Chicken 1 medium sized
Curd 1/4 cup
Juice of garlic and ginger 1 tsp
Juice of onion 2 tsps
Salt 1/2 tsp
Red chilli powder 1/4 tsp
Red colour powder (tandoori colour) 1/2 tsp
Jeera powder 1 tsp
Vinegar 1 tsp
Lime 1/2
Oil 1 tsp
Setting
Cooking time 15-20 minutes
Cooking temperature 180ºC
Shelf placement Toasting centre
Heater select Both
Method
Wash & cut the chicken into 4 to 6 pieces and insert deep cuts in the esh with a sharp knife. In a bowl, mix all the ingredients
mentioned above. Rub and mix well into all the chicken pieces and then let the pieces remain in the bowl for at least two hours. The
longer they stay the better it is. Arrange the pieces on the wire grill and toast for about 15 minutes using the drip tray below the grill.
Remove the tray and toast for another 15-20 minutes. Bring out the chicken, apply some oil or ghee, sprinkle some meat masala and
then squeeze lime over it. Serve hot with onion rings and hot mint sauce.
SHEEKH KABABS
Ingredients
Minced meat 500 gms
Onion 1 large
Green chillies 2 nos.
Garlic Six cloves
Ginger A little
Fresh mint and coriander leaves A handful
Garam masala 1 teaspoon
Salt and chilli powder To taste
Setting
Cooking time 10-20 minutes
Cooking temperature 160ºC
Shelf placement Centre
Method
Mince all the ingredients into a very ne paste in an electric blender. Grease the skewers lightly and taking a little of this mixture in the
palm of the hand, press it around the skewers so that a long kabab is formed on the skewers. Leave these skewers to rest for about 10
minutes. Preheat oven. Arrange the skewers in the preheated oven and toast for about 10-12 minutes, till the kababs become brown.
Keep turning the skewers until all the kababs are evenly cooked. Take out and serve with mint sauce.
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