Murgh Cholay By Chef Rida Aftab

Ingredients:

Chicken     1/2 kg
Safaid Chanay(boiled)    2 cups
Hara Dhanya    2-3 tbsp
Piyaz(Bareek kati hoi)    1 adad
Adrak lehsan ka paste    1 tsp
Timatar        2 adad
Adrak(kati hoi)    1 adad
Hari mirch    4 adad
Garam masala    1 tsp
Lal mirch powder    2 tsp
Haldi        1/2 tsp
Salt        Hasb-e-zaiqa (1/2 tsp )
Sabit Garam masala    1 tsp
Oil            1/2 cup   

Method:

- Ek pan main oil garam kar k us main piyaz fry kar lein yahan tak k golden brown hojaye.
- Ab is main adrak lehsan ka paste shamil kar k kuch seconds bhonain or chicken add kar dein.
- Chicken ko thorey der pakaney k bad is main timatar, namak, lal mirch, sabit garam masala, garam masala, haldi dal kar pakney dein yahan tak k chicken or timatar gal jayein.
- Ab is main boiled chanay dal dein or gravy k liye 2 cup pani dal kar 5-7 minute tak pakayein.
- Phir is main hari mirch , hara dhanya dal kar 3 minute dam dey dein.
- Murgh cholay tayyar hain. Adrak k bareek slices dal kar serve karein.

Steam Lahori Chops By Chef Sara Riaz

Ingredients:

Mutton chops 1/2 kg
Adrak lehsan ka paste 1 tbsp
Garam Masala     1/2 tsp
Tandori color     1 chutki
Chili powder    1 tsp
Lemo ka ras    2 tbsp
Jayefal javitri    1/4 tsp
Chohti elaichi    1/4 tsp
Salt        hasb-e-zaiqa
Chat Masala    1 tbsp
Meat Tenderizer    1/2 tsp

For garnishing:
Piyaz or timatar Slices main katy howe


Method:
- Chops ko adrak,lehsan,garam masala,chili powder, tandori color,lemo ka ras, jayefal javitri, choti elaichi aur namak k sath marinate kar k ek hour k liye rakh dein.
- Ab isey steam kar k shallow fry karlein.
- Phir upar se chat masala dal dein.
- Piyaz or timatar k slices se garnish kar k serve karein.