Ingredients:
- Chicken boneless cubes ½ kg
- Pyaz (Onion) finely chopped 2 tbs
- Hara pyaz (Green onion) leaves finely chopped 2 tbs
- Gajar (Carrot) grated 1 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Garam masala powder ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Dark soy sauce 1 & ½ tsp
- Chawal (Rice) basmati ½ Cup (soaked)
- Boiling water as required
- Salad patta (Lettuce leaves) or Bund boghi (Cabbage leaves) 3-4
- Gajar (Carrot) grated to sprinkle
- Hara pyaz (Green onion) leaves chopped to sprinkle
- Lal mirch (Red chili) crushed to sprinkle
Red Chili Sauce:
- Kashmiri lal mirch (Kashmiri red chilies) 3 (soaked & deseeded)
- Tamatar (Tomatoes) 2 medium
- Pani (Water) ¼ Cup or as required
- Oil 2 tsp
- Pani (Water) 2-3 tbs or as required
- Cheeni (Sugar) 2 tbs
- Namak (Salt) ¼ tsp or to taste
- Soy sauce 1 tsp
- Lemon juice 2 tbs
- Safed til (Sesame seeds) 1 tsp
- Pani (Water) 2 tbs or as required
- Corn flour 1 tsp
Directions:
In chopper,add chicken and chop well.
In bowl,add chicken mince,onion,green onion leaves,carrot,ginger garlic paste,red chili powder,garam masala powder,salt,black pepper powder,dark soy sauce,mix well & set aside.
On plate,add soaked rice and spread evenly.
Grease hands with oil,take a mixture and makes 10 balls of equal sizes (50 gms each).
Now coat balls in soaked rice & set aside.
In pot,add boiling water and heat it.
Place steam rack and sifter.
On sifter,place lettuce or cabbage leaves and rice coated balls.
Sprinkle carrot,green onion leaves,red chili crushed and prick tooth picks.
Cover & cook on high flame for 5 minutes to build up steam then set the flame to medium low and steam cook for 20 minutes.
For Red Chili Sauce:
In blender,add kashmiri red chilies,tomatoes and water,grind well & set aside.
In frying pan,add oil,grinded tomato+chili paste and cook on low flame for 3-4 minutes.
Add water and mix well.
Add sugar,salt,soy sauce,lemon juice,sesame seeds and mix well.
In water,add corn flour and mix well.
Add dissolve corn flour and mix well until sauce thickens.
Can be store in refrigerator for 3-4 days.
Ajza:
- Chicken boneless cubes ½ kg
- Pyaz (Onion) finely chopped 2 tbs
- Hara pyaz (Green onion) leaves finely chopped 2 tbs
- Gajar (Carrot) grated 1 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Garam masala powder ¼ tsp
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) 1 tsp
- Dark soy sauce 1 & ½ tsp
- Chawal (Rice) basmati ½ Cup (soaked)
- Boiling water as required
- Salad patta (Lettuce leaves) or Bund boghi (Cabbage leaves) 3-4
- Gajar (Carrot) grated to sprinkle
- Hara pyaz (Green onion) leaves chopped to sprinkle
- Lal mirch (Red chili) crushed to sprinkle
Red Chili Sauce:
- Kashmiri lal mirch (Kashmiri red chilies) 3 (soaked & deseeded)
- Tamatar (Tomatoes) 2 medium
- Pani (Water) ¼ Cup or as required
- Oil 2 tsp
- Pani (Water) 2-3 tbs or as required
- Cheeni (Sugar) 2 tbs
- Namak (Salt) ¼ tsp or to taste
- Soy sauce 1 tsp
- Lemon juice 2 tbs
- Safed til (Sesame seeds) 1 tsp
- Pani (Water) 2 tbs or as required
- Corn flour 1 tsp
Directions:
Chopper mein chicken dal ker ache tarhan chop ker lein.
Bowl mein chicken qeema,pyaz,hara pyaz,gajar,adrak lehsan paste,lal mirch powder,garam masala powder,namak,kali mirch powder aur dark soy sauce dal ker ache tarhan mix karein & side per rakh dein.
Plate mein soaked chawal dal ker pheela lein.
Haathon ko oil sa grease karein aur mixture ki 10 balls bana lein (50 gms each).
Ab balls ko soaked chawal mein coat ker lein & side per rakh dein.
Pot mein boiling pani dal ker garam karein.
Steam rack aur sifter rakh dein.
Sifter per salad patta ya bund gobhi aur rice coated balls rakh dein.
Gajar,hara pyaz aur lal mirch crushed ko sprinkle karein aur tooth picks laga lein.
Dhak dein aur tez ancch per steam anay tak 5 minutes kliya paka lein phir 20 minutes kliya halki darmiyani ancch per steam cook ker lein.
For Red Chili Sauce:
Blender mein kashmiri lal mirch,tamatar aur pani dal ker ache tarhan grind ker lein & side per rakh dein.
Frying pan mein oil,grinded tamatar+chili paste dal dein aur halki ancch per 3-4 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein.
Cheeni,namak,soy sauce,lemon juice aur safed til dal ker ache tarhan mix ker lein.
Pani mein corn flour dal ker ache tarhan mix karein.
Dissolve corn flour dal dein aur sauce garha hunay tak paka lein.
3-4 dino kliya refrigerator mein store ker saktay han.
