Beef Liver

Ingredients

Oil ¾ cups
Onion 2 medium (sliced)
Ginger garlic paste 2 tbsp
Red chili powder 3 tsp
Turmeric 1 tsp
Beef liver (kaleji) 1 kg (cut into small pieces)
Fenugreek seeds ½tsp (crushed)
Dry coriander 1 ½ tsp (crushed)
Cumin 1 ½ tsp (crushed)
Tomato 2 (chopped)
Yogurt ¾ cup
Salt to taste
For Garnish
Green chilies
Ginger
Green coriander

Method

Heat oil in a pan and brown the onion then add ginger garlic paste and cook for a minute until get aroma.
Now add in liver pieces along, red chili powder, turmeric, fenugreek seeds, dry coriander and cumin.
Cover it and cook for 5 minutes.
Then add in chopped tomato and yogurt. Again cover and cook until water dries and liver become soft.
Now mix in salt and cook for a minute. (Cooking for more time after adding salt will make liver hard).
Dish out and garnish with green chilies, ginger and green coriander.

Chicken Nihari

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎‎) which means "day" as it was typically served after sunrise Fajr prayers.

What is the origin of Nihari, Nihari either originated in Old Delhi (Jama Masjid and Daryaganj areas) in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern day Lucknow, Uttar Pradesh, India. The Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). Later on, it became popular among the labor class as a regular breakfast item.

Another story reveals that Nihari was cooked overnight in large volume to be served to the labourers. Whenever there were massive constructions involved and the kings served meals free to labour and also paid them. In some instances kings did not want to offer coins / currencies, they in turn offered free meals and accommodations to the labourers. Since the work had to be started in the morning, it was cooked in an earthern pot, sometimes even buried and served in the morning to ensure the supply of energetic labour force.

Alternative origins puts roots in the Muslim Nawab kitchens, having achieved fame via the storied royal kitchens of Lucknow.

Nihari developed with the overall cuisine of south Asian Muslims. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture.

Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow. After the creation of Pakistan in 1947, many Urdu speaking Muslims from northern India migrated to Karachi and other cities in the eastern wing (now in Bangladesh), and established restaurants. In Karachi, Nihari became a roaring success and soon all over Pakistan. Now Nihari is available in Pakistani restaurants around the world. Nihari is considered to be the National Dish of Pakistan .

So here is my Nihari Recipe in chicken, real recipe is in Beef or Mutton 

Ingredients:

Chicken 1 whole in 4 pieces

fresh garlic paste 3 tbs

oil 1 cup

Chili powder 3 tbs

Coriander 5 tbs

Salt according to you taste

Nihari Masala:

All spice powder fresh 1 tbs

Sonf 3 tbs (powder)

Kachri 1 tsp

kachri powder

Dried ginger 3 pi

jaifal 2 pi 

wheat flour/lal aata 1cup

For Baghaar  (Tarka/Tadka)

onion 1 large finely slice/lachay

oil for taar 
red chilli powder 3 ts / according to your taste 

For Garnish

green chilies

corriender leaves
lemon wedges 
garam masala

Cooking Directions:

1>Heat oil in a pan and fry garlic.

2>Add   red chili, salt, coriander powder, whole spice powder and cook on medium heat.

3>Add meat and stir fry, then add water.

4>Now add nihari masala  in pan.

5>Cover with the lid and cook on low heat.

6>When meat is tender.

7>In little water mix whole wheat flour (laal aata).

8>Add it to the gravy and cook for more 5 minutes.

9> Heat oil and add fine chopped onion and fry till golden and add 1tbs of red chili powder frying for      few second and add into nihari

10>Add  whole spice powder.

11>Garnish with green coriander ,ginger, chopped green chili,lemon and tasty nihari is ready.

12>Serve hot with naan.

next day in breakfast .....

Gola Kabab

Ingredients:

Mince ½ kg

Raw papaya 1 tbsp

Ginger garlic paste 1 tbsp

Chilli powder 1 tsp heaped

Salt 1 tsp

Garam masala 1 tsp

Green chilies 5 (grinded)

Onion 1 (grinded) medium

Nutmeg ¼ tsp (grinded)

Mace ¼ tsp (grinded)

Cooking Directions:

Put mince in a chopper with raw papaya, ginger garlic paste, chilli powder, salt, allspice, green chilies, onion, nutmeg, mace and green cardamom.

Chopperized till smooth.

Leave the mince to marinate for 2 hour in the fridge.

Put on square skewers and BBQ. or fry

Kofta Biryani

Ingredients

Ingredients for kofta:

Mince ½ kg
All spice powder 1 tsp
Poppy seeds 1 ½ tsp
Desiccated coconut 1 tbsp
Roasted gram 1 tbsp
Onion raw grinded 1
Ginger garlic paste 1 ½ tsp
Salt 1 tsp
Chili powder 1 tsp
Yogurt 1 tbsp
Bread 1 sliced
Coriander leaves chopped 2 tbsp
Green chillies chopped 2

Ingredients for masala:

Oil ½ cup
Ginger garlic paste 1 ½ tsp
Chilli powder 1 ½ tsp
Coriander powder 1 ½ tsp
Onion brown and grinded ½ cups
Salt 1 tsp
Whole spices powder ½ tsp
Roasted cumin crushed 1 tsp
Tomatoes blended ½ cup

Ingredients for yogurt mixture:

Yogurt 1 ½ cup
Yellow colour pinch
Kewra water 1 tsp
Green cardamom powder ¼ tsp
Mace ¼ tsp
Nut Meg ¼ tsp
Coriander leaves 2 tbsp
Mint leaves 2 tbsp
Dried plums 8
Rice ½ kg
Salt 2 tbsp
Whole spices mixed 1 tbsp
Black cumin ½ tsp
Bay leaf 1

Cooking Directions

(Pounded the synthesis)
Poppies Grinder, curshed roasted coconut and pour basin to make ground.
pour qima(mince meat) it into the mix.
Thick with chopped onion, ginger garlic paste, salt, red chilli powder, yogurt, powdered spices, finely cut green coriander, finely chopped dip it in some green pepper and bread slice.
Mix well.
I put up a small balls.

(Making gravy recipe)

Put in a pot of hot oil.
The ginger garlic paste, red chilli powder, salt, ground coriander, cumin and fry the cut, crushed tomatoes, fried onions and the ground well and fry the powdered spices put.
Add a little more water to fry.
Then the delicious meat balls curry and cook for ten minutes.
The delicious meat balls curry gravy to go out and put a thick green chilies.
Take out rice to salt, the spices, black cumin, boil the water mined with high father and customization.

(For Yogurt mixture )

The pinch mix into yellow, kewra, cardamom powder, coriander , mint and nutmeg jawetry.

(Biryani recipe to assemble)

Add half of the rice boiled in a Patila.
Put mixture on top of kofta gravy.
Add yogurt mixture on top.
The win over the coriander, mint and spread the plum.
Put oil on it give dumfor 15 mins on  light flame