Masala Mornings Recipe | 15 Feb 2023 | Recipes: Chargha Pulao & Gawal Mandi Ki Fried Fish | Shireen Anwar

METHOD

Give cuts on chicken, marinate with all the given ingredients for 6-8 hours. Put the chicken in a pot with ½ cup water and boil, cook for 20 mins till chicken tender. Take ½ cup oil in a pan, fry the chicken on medium flame for 3-4 mins on each side, put the leftover marinade in a pan and dry out excess water, add 1 tsp oil and stir until the oil separates from the gravy.

METHOD FOR RICE
Boil water with whole mixed spices and chicken stock cube, add rice, cook on medium flame until water dries, cover and leave it on dum, before you serve the chicken, apply melted garlic butter on the chicken chargha while it’s hot with brush. Once everything is ready, put chicken chargha on the rice on a platter and serve the sauce in a bowl with salad.

METHOD

Wash fish and completely dry, make deep cuts on the skin side of fish. Heat a pan, add coriander seeds, carom seeds, cumin seeds, cloves, mace, dry chilies and pepper corns on very low heat, sauté, till they are fragrant, remove from heat, bring to room temperature then grind into a coarse powder, add crushed dried fenugreek, chili powder and salt, mix well. In a small bowl add salt, garlic , Sambal oelek, Green chili sauce and lemon juice, place fish fillet on a board and rub garlic mixture on both sides of fish taking care to rub in cuts, keep aside for few mins. Now sprinkle the prepared masala and rub it all over on both sides, marinate for at least overnight. Take a pan, pour oil about 1 cup, heat on medium flame, add one fish fillet, reduce heat to low and fry for about 5 mins, flip and fry another side for another 4 mins, sprinkle with special dry masala.

METHOD

In a pan add cumin seeds, coriander seeds, dry red chilies, cloves and black pepper, lightly sauté on low heat for about 3-4 mins, remove and cool, add in a jar and grind, add citric acid and salt and grind to a fine powder, serve garnished with onion rings, lemon and coriander leaves.