Chana Pulao with Chargha kabab and chutney – Food Fusion - Pakistani's No 1 Quick Recipe Platform

Ingredients

• Pyaz (Onion) 1 medium
• Hara dhaniya (Fresh coriander) 1 Cup
• Podina (Mint leaves) 1 Cup
• Lal mirch (Red chilli) crushed 1 & ½ tsp
• Namak (Salt) ¼ tsp or to taste
• Kala namak (Black salt) ¼ tsp
• Imli pulp (Tamarind pulp) 1 Cup
• Water ¼ Cup
• Ghee 3-4 tbs
• Zeera (Cumin seeds) ½ tsp
• Laung (Cloves) 2-3
• Pyaz (Onion) sliced 1 small
• Tez patta (Bay leaf) 1
• Hari mirch (Green chillies) slit 2-3
• Adrak lehsan paste (Ginger garlic paste) 1 tsp
• Tamatar (Tomato) small cubes 1 medium
• Chanay (Chick peas) boiled 1 Cup
• Chawal (Rice) 2 Cups (soaked for 30 minutes)
• Water 4 Cups
• Namak (Salt) 1 & ½ tsp or to taste
• Chicken stock cube 1
• Boneless chicken cut into stripes ½ kg
• Kali mirch powder (Black pepper powder) 1 tsp
• Zeera powder (Cumin powder) 1 & ½ tsp
• Lal mirch powder (Red chilli powder) 1 tsp or to taste
• Dhania powder (Coriander powder) 1 tsp
• Namak (Salt) 1 tsp or to taste
• Haldi powder (Turmeric powder) ¼ tsp
• Safed mirch powder (White pepper powder) ¼ tsp
• Garam masala powder ½ tsp
• Zarda ka rang (Orange food color) ¼ tsp
• Javitri powder (Mace powder) ¼ tsp
• Jaifil powder (Nutmeg powder) ¼ tsp
• Maida (All-purpose flour) 1 tbs
• Cornflour 3-4 tbs
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Dahi (Yogurt) hung ¼ Cup
• Lemon juice 1 & ½ tbs
• Anda (Egg) 1
• Cooking oil for frying