Imli Aur Aaloo Bukharay Ka Sharbat

Tamarind in Urdu is ” imli ” , imli meaning in english is ” Tamarind ” ] Imli Aur Aaloo Bukharay Ka Sharbat is a sweet sour drink that helps to cool down your body and mind in this hottest summer season.

Ingredients :

• 125 gm Tamarind (imli)
• 125 gm Dried plums (Aaloo Bukhara)
• 250 gm Dried apricots
• 1/2 Cup Caster sugar
• 1/2 tsp Black salt
• as required Crushed ice
• 2 tbsp Basil seeds (optional)

Method :

Soak separately 125 gm tamarind, 125 gm dried plums and 125 gm dried apricot overnight in one cup of water each, remove seeds from all three and blend well. Strain and cook all together with 2 cups water, 1/2 cup sugar and removed.

To Serve

Put ice in a blender with blended mixture, 1/2 tsp black salt and blend well. Serve chilled, 2 tbsp soaked basil seeds can also be used for garnish.

                                                                   INGREDENTS

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination

1- cup thick curd/yogurt

5-green chillis, make a small slit in them

2 tbsps ginger garlic paste

1 tbsp red chilli flakes

1/4 tsp turmeric pwd

1- tbsp coriander pwd

3- tbsp chopped coriander leaves

3- tbsp mint leaves

juice of 1 lemon

salt- to taste

Biryani masala, make pwd

5- cloves

1-cinnamon stick

4-cardamom

1-tsp cumin seeds

8-10 black pepper

Ingredients to cook rice

4 cups Basmati rice

5- cloves

3 - cardamoms

2- cinnamon stick

3 bay leaves

1 star anise

10 mint leaves

1 tbsp oil

salt to taste

water as required

Method

1 -Marinate chicken with the marination ingredients with biryani masala powder. Keep aside for 2 hrs or whole night. While the chicken is marinating, work on the rest of the preparation.

2 -Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi, oil, salt till its half cooked. Strain the water .

3 - Heat 1 tbsp oil + 1 tbsp ghee in a fry pan add sliced onions, saute till caramelized. Remove and keep aside.

4 - Add the saffron to the luke warm milk and combine well. Keep aside.

5 - Take a wide deep pot to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the pot. Cook on high for 5 mins. Add a tbsp of oil over the chicken pieces. Reduce flame.

6 - Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add halfof the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.

7 - Place aluminum paper and over the paper place the lid and seal the edges. Cook on high flame for 5 mins. to low flame and stay the biryani pot on the middle rack of oven and cook biryani for 30-35 mins. Turn off heat and do not remove lid for 10 mins.

8 - After 10 mins, remove lid, combine gently and serve hot with chatni and & salad. Enjoy!!