KHARI KITCHRI RECIPE
Courtesy of Zakiyya Deedat
Start with oil/ghee, crushed garlic, green chillies, whole jeere, red dry bell papers add haldi fry for a few minutes then add yogurt, in Pakistan it comes in a packet chilli bites but we only see it this side in the shan spice range, if u plan to make your own chilli bites it must be a stiff batter fry then add to the yogurt mixture, rice cooked as normal .
Oil/ghee in pan , fry 3/4 finely sliced onions, garlic ginger, garam masala, cloves, elachi, cinnamon sticks, jeera whole, dhania powder, and nigella sativa seeds, fried until onions brown, then add meat of choice after a few minutes add 3 grated tomatoes, salt I find frozen tomatoes works well as just running under tap water skin comes off then it virtually a powder texture, soon after add a litre yoghurt , green chillies when oil is transparent on top garnish with fresh dhania.
1 cup klim
1 tsp eachie powder
1 tablespoon semolina
1 teaspoon baking powder
1 tablespoon oil, now mix all well make little balls. In a separate pot bring to boil 2 litre milk, condensed milk, almonds or pista not salted elachi powder, cream is optional amyway while boiling toss the balls in after estimated 10 minutes it will swell turn off stove set aside, pour in a casserole dish when cool goes into fridge. Desiccated coconut is optional for the MILK