Stuffed Pasanda Kabab Recipe | Lazzat | Chef Samina Jalil

Method:
Firstly put marks on the chicken pasanday. Now add salt, papaya, ginger garlic paste and oil to set it for a while. After 30mins add almond paste, vinegar, all spices powder and red chili powder. After that for the filling add onion, green coriander, green chili and ginger to wrap it with a thread. Lastly add some oil and cook at medium flame and fry a little. Now garnish it with lettuce leaf and cucumber to serve.

Method:
Boil all the vegetables separately and add salt and remove the water. Now fry onions. Then roast all spices mix, bay leaf, salt, tomatoes and yogurt with it also add aniseed powder. After that add chicken stock and when it gets a boil add soaked rice and simmer it. Now add all the vegetables and nutmeg mace powder and let it simmer. After 10mins dish out the rice and serve it with raita.

Method:
Drain the pineapple water from the pineapple and crush it in the chopper. In a pan heat the clarified butter and half fry semolina. Then add and mix 1 cup milk, half cup of water, food color and sugar. When it boils set the flame on medium and cover it. Then add pineapple, coconut powder and 3/4cup of whole dried milk set the flame on medium and cook it thoroughly. For 5mins simmer it. Set it on a dish and garnish it with the rest of coconut powder and almonds and pistachios.