Aisha memon

basmati rice Water as required Wash throughly and soak for 20 mins • Chicken 750 gram Garlic cloves 8_10 Adrak 1 inch piece Pyaz medium 1 Saunf 1 TBS Zeera 1/2 TBS Sabut dhania 1 TBS Hari ilaichi 3_4 Javitri 2 piece Jaifil 1 small piece • Darchini 2_3 Laung 5_6 Bari ilaichi 2 Namak 1/2 TBS or to taste Sabut Kali mirch 1/2 TSP Tatri 1/4 TSP Water 1 and 1/2 litre

Hari ilaichi 5_6 Laung 5_6 Sabut Kali mirch 1tsp Bari ilaichi 2 Badiyan ka phool 2 Javitri 1 piece Jaigil 1/4 inch piece Dried ginger 2 piece Saunf 1 and 1/2 Tbs Cumin seeds 1 TBS • Long pepper 3_4 Tez Patta 2 Sabut dhaniya 1 TBs Darchini 2 Ajwain 1/2 TSP Dry roast on medium flame until fregrant (two mins) Grind to make powder • Add salt 1TSP or to taste Lal mirch powder 1TBS or to taste Haldi powder 1TSP Kashmiri Laal mirch(powder)1 TBS Grind well Wheat flour 3TBS Gram flour 3TBS • be stored in airtight jar for up to 2 weeks on counter and up to 6 months in refrigerator • Mix well • Bring to boil