Tahiri by Chef Shireen Anwar

Ingredients
Peas                                         1 cup
Potatoes (cut into cubes)            2
Carrots                                      2
Tomatoes sliced                         2 
Rice                                          1/2 kg
Yogurt                                       1/2 cup
Brown onion                               1/2 cup
Oil                                             3/4cup
Garlic paste                               1 tsp heaped
Chili powder (lal mirch powder)     1 tsp heaped
Whole spice (garam amsala)       1 tbsp
Turmeric (haldi)                          1/2 tsp
Salt                                           2 tsp

Method:

-         Heat oil in a pan, add whole spices, brown onion, garlic paste with 1/4 cup water, fry well

-         Now add chili powder, salt, turmeric, yogurt and fry well,

-         Add potato cubes, carrots cubes and  peas, fry for 10 minutes, then add 1 cup water, cover and cook till vegetables are nearly done,

-         Add soaked rice with 2 cups of water, cover and cook till water nearly dry. Add green chilies and 2 sliced tomatoes on top, simmer till done. Serve with raita.

Memoni Akni by Chef Shireen Anwar

Ingredients
Mutton                                                             1/2 kg
Rice                                                                 1/2 kg
Onion sliced                                                   1
Potatoes (cut into big pieces)                     3
Green chilies                                                  4 whole
Tomatoes chopped                                       4
Oil                                                                     1/2 cup
Whole spices (sabut garam masala)       1 tbsp
Ginger garlic paste                                       1 tbsp heaped
Salt                                                                   2 tsp
Turmeric (haldi powder)                              1/4 tsp
Chili powder (lala mirch powder)              2 tsp
Coriander leaves (hara dhania)                2 tbsp (chopped)

Method:

Soak rice for 20 minutes.

-       Heat oil, fry sliced onion till it turns into pink color, add whole spices, mutton, ginger garlic paste and fry well, then add finely chopped tomatoes with 1 1/2 salt, turmeric powder and red chili powder, fry well, add 1 cup of water, cover and cook till meat half done.

-       Then add potatoes with 1 cup water, cover and cook till potatoes and mutton nearly done,

-       Add soaked rice with 1/2 tsp remaining salt and 1 ½ cup of water, cover and cook till rice done.

-       Lastly simmer( dum) for 15 minutes, add 2 tbsp coriander leaves and 4 green chilies.

Tikka Boti Masala Rice by Rida aftab

Ingredients
Boneless chicken                                              1/2 kg
Fried onions (tali pias)                                      1 cup
Yogurt                                                                   250 grams
coriander powder (dhania powder)                1 tsp
All spices powder (pissa garam masala)     1 tsp
kachri powder                                                      1 tbsp
Crushed red chilies (kuti lal mirch)                 2 tsp
Roasted cumin seeds (bhuna hoa zeera)    2 tsp
Turmeric powder (haldi)                                   1/2 tsp
Salt                                                                        1/2 tsp
Mace powder (pissi jaifal)                                1/4 tsp
Oil                                                                          4 tbsp
Coal                                                                      1 piece

To prepare tomato Sauce
Blended tomatoes                                 1/2 kg
Crushed green chilies                           4
Curry leaves                                             6
Coriander Leaves                                  1/2 bunch
Red chili powder                                    1 tsp
mustard seeds (Rai)                             1 tsp
Salt                                                            1/2 tsp
Oil                                                              4 tsp
Spiced rice                                               as required

Method:

-       Marinate boneless chicken with red chili powder, slightly roasted cumin seeds, turmeric powder, coriander powder, all spices powder, salt, mace powder, fried onions, yogurt, kachri powder and oil and leave it for half an hour.

-       Place it in a pan and cook it on medium flame with close lid. When chicken gets soft, stir it well and allow coal simmering (koilay ka dhoa day). Tikka Boti Masala is ready. 

Method to prepare tomato sauce:

Take a pan add tomatoes, red chili powder, salt, curry leaves, mustard seeds, crushed green chilies, coriander leaves and oil and cook it on high flame. Tomato sauce is ready.

Serving:

In a platter, lay out a layer of simmered rice, tomato sauce on it and tikka boti over it and serve.

Mix sabziyo ki tahiri by zubaida tariq

Ingredients:

Rice                                                                2 1/2 cup

Lemon                                                           2

Carrot chopped                                            2

Potatoes                                                        2

Onion chopped                                             3

Green chillies                                                6

Cluster bean (seem ki phalli)                    10

Soya chopped                                               2 bunches

Whole spices (sabut garam masala)       few

Peas                                                                1 cup

Oil                                                                     1 cup

Water                                                               3 – 4 cup

Turmeric powder (haldi)                              1 tsp

Red chili powder (lal mirch powder)         1 tbsp

Ginger garlic paste                                        1 tbsp

Salt                                                                   to taste

Method:

  -      Heat 1 cup oil in a pan, add chopped onion till golden brown, then take out half of the brown onion and spread it on paper.

-       Now in the remaining brown onion add potatoes, carrot, peas and cluster bean, now cook all these things and take out in a bowl.

-       Take oil some in a pan, add ginger garlic paste, red chili powder, turmeric powder, whole spices and green chillies and sauté it, then add fried vegetables and chopped soya and cook it further and add water in it.

-       When water comes to boil, add rice (drain the water of soaked rice) also add salt and lemon in it, now mix it with spoon (slowly) and then cover the pan.

-       When water dries out, keep it on dam for 5 to 10 minutes.

-       Serve tahiri with Raita.

Hyderabadi tahiri by Chef Tahir Chaudhry

Ingredients:

Beef mince                               1/2 kg

Basmati rice (soaked)                1/2 kg

Hot spices powder                    2 tsp

(pissa hoa garam masala)

Yogurt                                      1 cup

Mint leaves (chopped)               1/2 bunch         

(podina)

Onions (finely sliced)                 4

Turmeric powder                        1/2 tsp

(haldi)  

Ginger/garlic paste                    1 tbsp

Green chilies                             6

Eggs (boiled)                            2

Salt                                          to taste

Clarified butter or oil                  4 tbsp

(Ghee ya tail)

Method:

-        Put mince and little onion in a bowl and mix well.

-       Heat oil in a pot and fry the remaining onions.

-       Add ginger/garlic paste and turmeric powder; fry it. When it starts to give fragrance, add yogurt and mince.

-       Add salt and fry; when all the water dries add green chilies.

-       Add soaked rice and add water so that it is 1 1/2 inches above rice.

-       Add hot spices powder and cover with a lid.

-       Dish out rice when it is cooked. Garnish with boiled eggs and mint leaves before serving.