Bohri Chicken Pulao is a Bohri specialty dish that is served at all the it events. It tastes so great that you’ll want to serve it at all your events too.
Click Here :https://www.masala.tv/bohri-chicken-pulao-recipe/
to watch this Masala TV video to learn how to make Bohri Chicken Pulao and Russian Cookie Bars Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 13 March 2020.
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Bohri Chicken Pulao:
Ingredients:
Chicken 1 kg
Oil 4 tbsp
Rice ½ kg
Salt to taste
Oil for frying
Ginger garlic paste 3 tbsp
Lemon juice 1 tbsp
Flour 3 tbsp
Corn flour 1 tbsp
Desiccated coconut 3 tbsp
Green chili paste 2 tbsp
Cumin powder 1 tbsp
Black pepper 1 tbsp
Bread crumbs ¼ cup
Eggs 2
Cumin seeds 1 tbsp
Green chilies (sliced) 2-3
Red chili powder 1 tbsp
Tomatoes (chopped) 2
Onion (sliced) ½ cup
Coriander powder 1 tbsp
All spice powder 1 tsp
Fresh coriander as required
Yogurt ¼ cup
Coriander powder 2 tbsp
For Garnish:
Brown onion as required
Coriander (chopped) as required
Raita for serving
Method:
In a pan add water, salt, 1 tbsp ginger garlic paste and chicken. Boil for few minutes. Then in a bowl mix salt, lemon juice, 1 tbsp ginger garlic paste, desiccated coconut, black pepper, bread crumbs, eggs, flour, corn flour and cumin powder. Now marinate boiled chicken in it for about half an hour. Then heat oil and fry until golden brown. In another pan heat oil add onion, cumin seeds, green chilies, 1 tbsp ginger garlic paste. Sauté well. Now add tomatoes, red chili powder, salt, coriander, cumin powder, all spice powder, coriander and yogurt. Cook well. Then add water and soaked rice. Cook on a medium heat until water reduces and rice is fully done. Now fold in the fried chicken and let it simmer on a low flame for about 12-15 minutes. Serve with brown onion, fresh chopped coriander and raita on the side.
Russian Cookie Bars:
Ingredients:
Butter ¾ cup
Sugar ¾ cup
Egg yolks 3
Vanilla essence 1 tsp
Lemon juice 1 tsp
Grated lemon zest 1 tsp
Flour 2 cups
Baking soda ½ tsp
Apricot jam ½ cup
Method:
Beat butter and sugar until light and fluffy. Beat in egg yolks one at a time; add vanilla, lemon juice and zest. Add in flour and baking soda. Reserve 1/2 cup of dough; wrap and freeze. Shape remaining portion into a rectangle; wrap and refrigerate 30 minutes.
Roll larger portion of dough on a lightly floured piece of parchment into a 12×8-in. rectangle, about 1/4-in. thick; transfer to a baking sheet. Spread apricot jam over dough to within 1/4-in. of edge. Grate remaining frozen dough over jam. Bake until light golden brown, 24-28 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool. Cut into bars.
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