Punjab Kushti / Wrestling
Punjabi Dishes
The Punjabis are known for their rich foods. Predominantly wheat eating people, the Punjabis cook rice only on special occasions. Nans and parathas, rotis made of corn flour (makke di roti) are their typical breads. Milk and its products in the form of malai (cream), paneer (cottage cheese), butter and curds are always used with almost every Punjabi meal. The main masala in Punjabi dish consists of onion, garlic, ginger and a lot of tomatoes fried in pure ghee. Spices like coriander, cumin, cloves, cinnamon, cardamom, black pepper, red chili powder, turmeric and mustard are regularly used. Chicken especially 'Tandoori Chicken' is a favourite with non-vegetarians as paneer is in the vegetarian Punjabi menu. Mah ki Dal, Sarson Ka Saag, meat curry like Roghan Josh and stuffed parathas can be found in no other state except Punjab.

Vegetarian

Non -Vegetrian

Sweet Dishes

Aloo Methi
Aloo Mutter
Aloo Tikki
Dal Makhani
Keema Rajma
Makki Di Roti
Mutter Paneer
Navratan Kurma
Palak Paneer
Palak Makkai Malai
Paneer Amritasari
Pista Lassi
Sarson Ka Saag
Stuffed Bhatura
Sukhi Channa Dal
Vegetable Pulao

Asian Chicken
Butter Chicken
Beseni Murgh
Chicken Tikkas
Chicken Dilruba
Chaamp Masala (Lamb Chops Masala)
Chicken Curry with Tomatoes (Murgha Kari)
Chicken Jalfarezi
Chicken Biryani
Chicken Sag Recipe
Egg Korma
Fried Chicken Tikkas
Paneer Anda
Tandoori Chicken

Atte Ka Seera
Badam Ka Seera
Carrot Halwa
Dal Ka Seera
Gulab Jamoon
Imarti
Jalebis
Kaju Barfi
Kaju Katli
Kalakand
Mava Burfi
Malai Ladoo
Motichoor Ladoo
Pinnie
Patisa (Son Papdi)
Sujji Halwa

Chicken Biryani

Rice (Basmati)
300 gms.

Chicken pieces
600 gms.

Whole garam masala
2 tbsp.

Sliced onions
1 cup

Chopped garlic
2 tbsp.

Chopped ginger
2 tbsp.

Red chili powder
3 tsp.

Coriander powder
1 tbsp.

Turmeric powder
2 tsp.

Bay leaf
2 no.

Chopped tomato
¾ cup

Chopped green coriander
1 tbsp.

Curd (yogurt)
1 cup

Saffron
½ gm.

Garam masala powder
3 tsp.

Milk
½ cup

Butter
50 gms.

Golden fried sliced onions
¾ cup

Ginger julienne's
1 tbsp.

Oil
3 tbsp.

Mint leaves
2 tbsp.

Salt
As per taste

Method


1. Pick, wash and soak rice in water for about 30 minutes.

2. Boil water, add ½ of the whole Garam masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.

3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp.Garam masala ½ of the turmeric powder and curd/yogurt. Mix well and put chicken pieces in this for an hour.

4. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté' until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes