Grilled chicken breast

Chef Rizzo's - Juiciest Grilled Chicken Breast

6 Large Boneless Skinless Chicken Breasts
1 Lime Zest Only
2 Lime, Juice
4 Tablespoon Brown Sugar
2 Teaspoon Thyme, Dried
½ Cup Balsamic Vinegar
2 Tablespoon Dijon Mustard
½ Cup Soy Sauce
2 Tablespoon Worcestershire Sauce
1 Teaspoon Fresh Ground Black Pepper
¼ Teaspoon Salt
4 Tablespoon Olive oil
2 Teaspoon Crushed Pepper Flakes
Handful of Fresh Thyme 
8 Garlic Cloves, Chopped

1. Combine the Lime Zest, Lime, Brown Sugar, Dried Thyme, Balsamic Vinegar, Dijon Mustard, Soy Sauce, Worcestershire Sauce, Fresh Black Pepper, Salt, Olive Oil, Crushed Pepper Flakes and Handful of Fresh Thyme in a large bowl.

2. Set aside 1/4 cup of the marinade and reserve for later.

3. Remove fat from the chicken and pierce chicken everywhere. This ensures even grilling and allows the marinade to penetrate into the center of the chicken.

4. Place the chicken in the marinade and marinate for at least 6 hours. The chicken is best at 6-8 hours, up to 24 hours, not longer.

5. Make sure your grill grates are clean and oiled.

6. Preheat the grill to medium heat about 350-375 degrees F. Don't go hotter than 400 F to avoid drying out the chicken.

7. Grill the chicken until completely cooked through (about 6 minutes per side depending on heat of the grill). Chicken should be 155 degrees F at its thickest part.

8. Generously brush chicken with the reserved marinade mix as it grills.

Garnishing - Handful of Parsley

1 Loving Sous Chef - Who said, who the hell makes someone stay up till 12:30am making them watch chicken being marinated and taking photos of every single step…..really, I am done and going to bed now…..oh and make sure the kitchen is left spotless, just like it was before you started and the sink clean, not like last time :-( !

KARAHI KABAB

KARAHI KABAB OR HANDI KABAB
karhi main bnao to karahi kabab or matti ki handi mai bnao to handi kabab, :D

beef ya mutton ka qeema 1 kg (bina fat k bareek ln)
oil 1 cup ya zara sa ziada
jo bhi masala likh rhi hn wo sara aadha aadha kr k kabab or gravy main dalega
pyaz chopper ma chala k bareek kr ln ya kadukash kr ln 2 large ( 1 hissa kabab main or 2 hisse gravy mai use hongy)
{red chili powder 2 tbsp
bhuna kutta zeera 2 tbsp
bhuna kutta dhanya 2 tbsp
garam masala powder 2 tsp
haldi 1 tsp
namak 1tbsp leveled kabab k liye or 1 tsp full gravy k liye
lehsan paste 2 tbsp
ginger paste 2 tsp
hari mirchain chopped 2 tbsp
hara dhanya 1 gathi chop ki hoi} yahan tak sara masala half hoga
adrak julieene kati hoi gravy k liye
kabab main 1 anda or 2,3 tbsp bhuna hoa besan bhi jaega
gravy main 4 med size timatr chop kr k use hongy

1st METHOD:
sb se pehly chopper machine mai sare masale,qeema,anda or besan daal k chala ln.
bowl mai nikal k pyaz,hari mirch,hara dhanya daal k mix kr ln.Pyaz kadukash ki hai to nichor ln thora,or agr chopper nhi hai to grinding jug main qeema chala ln thore se pani ka use hoga jug main.
ab kabab bna ln jaisa shape bnana ho.
1 cup oil aik pan mai daal k pyaz ko halka saute kr ln.
ab is mai timatr or sare masale daal dn.mix kr k achi tarha bhoon ln.
phr 1 cup pani daal k cover kr k pakane rkh dn.halki aanch pe 3,4 mins
ab kabab ko gravy pe set kr k cover kr dn or dhimi aanch pe achi tarha pakka ln,palatna ,hilana nhi hai ye khud hi pak jaengy.sirf pani agr km lge to add kr dn.

2nd METHOD:
is main qeema chopper mai nhi chalana bal,k bareek qeema le k aise hi sb mila k kabab bna k fry krne hn.
to is mai gravy k liye aadha oil use krna hai.aadhy mai kabab fry krna hain
kabab fry kr k same gravy ready kr k is mai bicha dn or achi tarha pakka ln.
gravy bhi apne hisaab se km ya ziada kr sakte hn.
last mai adrak,hari mirch or hara dhaniya se garnish kr dn.

TIP:
bina fry kiye kabab boht soft bnengy mgr wo tot sakte hn zara bhi chamach chalaya tou.
fry kabab totiengy har giz nhi mgr thore hard bnengy.issi liye dono method bata diye hn
hope aap ko samajh agaya hoga. :D

CHINIOTI PULAO Yakhni 5 🌟

Mutton Yakhni Pulao 

mutton 1 kg
high quality basmati rice 3 cups (rince 3,4 time ,it will help to reduce the starch from rice then soak for 30 mins)

ghee 3/4 cup

sour yogurt 1 cup (if yogurt is sweet use 1-1/2 cup)
FOR YAKHNI WE NEED:
water 6 glass for pot cooking and 4 for pressure cooker
salt 1 tbsp
White cumin seeds 1 tbsp
fennel seeds 1 tbsp
coriander seeds 1-1/2 tbsp
black pepper corns 15
cloves 10
bay leaves 3
cinnamon stick 2 (1 inch pieces)
black cardamoms 3
onions roughly chopped 2 medium
garlic 1 whole
ginger 1 inch piece
green chilies 4 cut into halves

FOR BAGHAR WE NEED:
onion 1 large thinly slice

Tomatoes 2 medium cut small

Potatoes cut round 2 med (optional)
green chilies 6 whole
ginger 2 tbsp julienne
garlic/ginger paste 1 tbsp full
cloves 10
black pepper corns 15 to 20
cinnamon stick 2 (1 inch pieces)
black cardamoms 2
green cardamoms 4
black cumin (shah zeera) 1 tbsp
cumin 1 tbsp
garam masala powder 1/2 tsp
salt 1/2 tbsp

METHOD FOR YAKHNI
make yakhni first by adding all ingredients in a pot with 4 to 6 glass water.
cook it in the pot for 45 to 50 minutes or in pressure cooker for 5 to 8 minutes.
{this may vary on your meat as well as your pot or cooker}
now strain all the yakhni in a bowl and measure it.if you find it is not enough to use add water :)

Mthod For Baghar 

pour ghee in a big pot and melt it
add onion and fry it ,when it turns in to light brownish golden color keep some for garnishing and then add Ginger garlic paste in the remaining and add 1/4 cup water.
cover the lid to avoid spluttering
then add all spices ,green chilies, potatoes and squeeze the whole garlic in it and cook 1 minute.
add 1 cup yogurt and meat only and discard all the whole spices .
cook it on high flame.
when all liquid gets dry add yakhni (for 3 cups rice we need 4-1/2 cup yakhni) give it a boil. then check the salt and adjust if required. Add rice and  cook
but in my opinion this much salt  is perfect .
add ginger julienne and cover the lid
cook on med low flame till all yakhni evaporates and rice are cooked completely.
place a pre heated flat tawa beneath the pot and cover the lid with a tea towel.
simmer it for 15 mins,5 mins on med high flame then 10 mins on med low.
serve with coriander raita, kachumber and mix Achar