Hyderabadi Chawal Ki Kadhi Recipe | Dawat | Abida Baloch | Desi Food

Method:
In a pan add oil 1/4 cup. Add onion paste and fry until water evaporates. Then add spice along with tomato puree. Sauté the masala on low flame until oil starts appearing at the corners. Now add boil rice and 3 cups water. Bring the kadhi to a boil. Cook the kadhi for 20 to 30 minutes on low flame until became thick, set aside. Take a cooking vessel, add oil 1/4 cup and heat it. Add onion, mustard seeds, cumin seeds and let them fry. Add dried red chilies, sauté them. Add curry leaves and allow them to crackle. Add slit green chilies and sauté them slightly and now add all this to kadhi. Serve hot.

Method:
Grind roasted and grated coconut, almonds, cashew nuts and poppy seeds. Then make cubes of cheese coat with flour and fry until golden. Sauté whole spices in clarified butter. Now add ginger garlic paste. Sauté well, keeping the flame on low flame. Then add whisked yogurt along with turmeric powder, red chili powder, coriander powder and cayenne pepper powder. Sauté well. Now add prepared coconut masala and sauté well until the masala paste thickens and raw smell is disappeared. Then add 1/4 cup water, 1 tsp salt and mix well. Cover and boil for 10 minutes or until the curry are cooked well. Now add fried paneer and fenugreek leaves. Cover and simmer for 2 minutes, or until the paneer absorbs flavour.
Serve hot.