Though its origins make it sound like it came from the Far East, this Desi fusion dish belongs primarily to Karachi. It became popular in the 90’s w...
- PREP TIME: 20 minutes
- COOK TIME: 40 minutes
- SERVINGS: 6 persons
- ½ kg Rice
- ½ teaspoon White cumin seed (Safaid Zeera)
- ½ teaspoon Black cumin (Kala Zeera)
- 1 teaspoon Salt
- Anistar (Badiyan ka Phool)
- 2-3 tablespoon of oil
- For Chicken Mixture:
- 2 tablespoon of oil
- 1 tablespoon Ginger
- ½ kg Chicken (boneless)
- 2 Carrot, sliced
- 2 Capsicum, sliced
- 1 Onion, chopped
- 1 cup Cabbage, chopped
- 1 cup Spaghetti (boiled)
- 1 teaspoon Black pepper crushed
- 1 teaspoon Red pepper crushed
- 1 tablespoon Soya sauce
- 4 tablespoon Ketchup
- For Sauce:
- ½ cup Mayonnaise
- ¼ teaspoon Salt
- ½ teaspoon Chili powder
- ½ teaspoon Red pepper crushed
- 2 tablespoon Vinegar
- 2 tablespoon Ketchup
- 1 teaspoon Sugar
- For Topping:
- 8 Green chilies (sliced and fried)
- 4 tablespoon Garlic (chopped and fried)
- 1. Soak rice for 15 minutes.
- 2. Heat oil put cumin seed (zeera), Anistar (Badiyan ka Phool), salt and rice with 2 cups of water.
- 3. Cover with lid and cook till rice done. Set aside.
- 4. For Chicken:
- 5. Heat oil in a wok and add ginger. Saute for 30 seconds.
- 6. Add boneless chicken and cook for 4-5 minutes till chicken changes colors.
- 7. Add all chopped vegetables and sauté for 4-5 minutes.
- 8. Add spices (black pepper, crushed red flakes, salt), soya sauce, ketchup and 1 cup of water.
- 9. Cook for five minutes.
- 10. Dissolve corn flour in water, and then add in chicken mixture to thicken the sauce.
- 11. Topping:
- 12. In another frying pan fry garlic cloves till golden and then green chilli slices.
- 13. In serving dish spread a layer of rice, then a layer of spaghetti followed by the chicken & vegetable sauce.
- 14. Sprinkle fried garlic and green chilies on the top.
- 15. Ready to serve.