Shahi Murgh Do Pyaza with Saffron

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

• Grind almonds, chironji and khuskhus to a fine paste.
• Heat oil a pan and sauté sliced onions to golden brown colour.
• Add ginger paste, garlic paste and sauté for two minutes.
• Add red chilli powder and turmeric powder.
• Add chicken pieces and stir-fry for five minutes.
• Sprinkle a little water at intervals so that the masala does not burn.
• Add salt.
• Add the yogurt and cook further for a minute.
• Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
• Pour in three cups of chicken stock and bring to a boil.
• Once the mixture boils cover and simmer for twenty minutes.
• Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
• Serve with parathas.

Aaloo Gobhi Tahiri

Sometimes one doesn't feel like cooking the whole lunch so here comes a great substitute really easy and handy...try out Tahiri..even kids love it and so does the elders...

Ingredients
Serves 4

1½ cups Basmati Rice (Any Brand)
1 medium sized Potato (1/2 inch cubes)
1/2 medium sized Cauliflower (small florets)
2 tbsps Refind/ Vegetable Oil
1 tsp Cumin seeds
1 Bay leaf
1 inch stick Cinnamon
1 Black cardamom
3-4 Peppercorns
4-5 Cloves
1 medium sized Onion (sliced finely)
1/2 cup Green peas (shelled)
1 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam masala powder
Salt to taste

Method:
First Soak Basmati rice in three cups of water for fifteen to twenty minutes.
Drain and keep aside.
Then heat oil in a vessel and add cumin seeds, bay leaf, cinnamon, black cardamom, peppercorns and cloves. As soon as they change the colour and start splattering add onion and sauté till light brown.
Then add potato, cauliflower and green peas and sauté on medium heat for two to five minutes.
Now add rice, turmeric powder, red chilli powder, garam masala powder and salt along with three cups of hot water.
Cover and cook on low heat for fifteen to twenty minutes or till rice is done.
Serve hot with Boondi ka Raita or Kheerae ka raita along with some green dhaniya and pudina chutney.

Perfect for a sunny afternoon...and you may also try making the Namkeen Lassi or chaach with bhuna jeera which goes perfectly with it on a sunny afternoon.