Chargha with Pulao Recipe | Dawat | Abida Baloch | Desi Food

Method:
1. Make cuts on the chicken and apply red chilli powder, ginger garlic paste
2 tbs, cumin powder, turmeric powder, coriander powder and salt
to taste. Marinate for an hour if not possible give it 5 minutes atleast
2. Now now steam in a steamer for 8 minutes and once done coat with
flour and dust access off and fry in oil for 4 minutes and dish out
and set aside for a bit
3. Now for the rice, sauté onion sliced in 1 tbs of oil for 2 minutes
until light brown, now add the ingredients to a cooking pot and
chicken stock, bring top boil and add soaked rice, star anise, peas,
cardamom. Boil until the stock evaporates and serve with the chargha

METHOD:
Take a pot boil milk than add barfi and dissolve it nicely
Now add sugar, pistachios, almond and rose water stir for 20 min continuously.
Put the mixture in refrigerator until it gets cool
Take pan add ghee and then add vermicelli and cook it for 2 to 3 min. Keep it as side
Take tray put butter paper to it and spread vermicelli to make them dry
Now add mixture into small glasses and put vermicelli in it and serve them