Our quest for Restaurant Style Anda Chanay has brought us to this recipe. We got some tips from the chef and were surprised to know some of the secret ingredients. #HappyCookingToYou #FoodFusion #Travel #Islamabad

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Restaurant Style Anda Chanay
Serves 6-7
Recipe in English:

Ingredients:
-Mutton haddi guddi (Soup bones) 300 gms
-Badi elaichi (Black cardamom) 2
-Hari elaichi (Green cardamom) 2
-Laung (Cloves) 3
-Sabut kali mirch (Black peppercorns) 3-4
-Darchini (Cinnamon sticks) 2
-Namak (Salt) 1 tsp or to taste
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Pani (Water) 1 litre or as required
-Chanay (Chickpeas) 1 & ½ Cup (soaked overnight with ½ tbs baking soda)
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Pani (Water) 6 Cups or as required
-Ghee 1/4 Cup
-Pyaz (Onion) grinded 2 medium
-Tamatar (Tomato) pureed 1 medium
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
-Lal mirch powder (Red chili powder) ½ tbs or to taste
-Haldee powder (Turmeric powder) 1 tsp
-Dhania (Coriander seeds) crushed 1 & ½ tsp
-Namak (Salt) 1 tsp or to taste
-Jaifil powder (Nutmeg powder) 1/4 tsp
-Javatri powder (Mace powder) 1/4 tsp
-Zeera powder (Cumin powder) 1 tsp
-Tatri (Citric acid) 1 pinch (optional)
-Saunf (Fennel seeds) powdered 1 & ½ tsp
-Aloo (Potato) boiled & mashed 1 large
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Garam masala powder ½ tsp
-Kasuri meethi (Dried fenugreek leaves) 1 tsp
-Baking soda 1/4 tsp
-Anday (Eggs) boiled 5
-Hara dhania (Fresh coriander) chopped

Directions:
-In a pot add mutton soup bones, black cardamom, green cardamom, cloves, black peppercorns, cinnamon sticks, salt, ginger garlic paste and water. Mix well and bring it to boil. Cover and cook on medium flame for 40-50 minutes then strain & set aside.
-In a pot add chickpeas, salt, black pepper powder and water. Mix well and bring it to boil. Cover and cook on medium flame until tender (approx. 30 minutes).
-In a pot add ghee and let it melt.
-Add onion, tomato, ginger garlic paste and mix well. Cover & cook on low flame until oil separates.
-Add red chili powder, turmeric powder, coriander seeds, salt, nutmeg powder, mace powder, cumin powder, cirtic acid, fennel seeds, mix well and cook for 2-3 minutes.
-Add potato. Mix well and cook for 5 minutes.
-Add cooked chickpeas and mix well.
-Add prepared stock, mix well and bring it to boil. Cover and cook on low flame for 15 minutes.
-Add Kashmiri red chili powder, black pepper powder, garam masala powder, dried fenugreek leaves and baking soda. Mix well and cook for 2-3 minutes.
-Add boiled eggs & fresh coriander. Cover and simmer on low flame for 8-10 minutes.
-Garnish with fresh corinader & serve !

Recipe in Urdu:

Directions:
-Pot mein mutton haddi guddi, badi elaichi, hari elaichi, laung, sabut kali mirch, darchini, namak, adrak lehsan paste aur pani daal ker ache tarha mix karein aur ubaal anay ka baad dhak kar darmiyani ancch per 40-50 minutes tak paka len. Phir strain ker k side per rakh dein.
-Pot mein chanay, namak, kali mirch powder aur pani dal ker ache tarha mix karein aur ubal anay ka bad dhak dein. Darmiyani ancch per gul janay tak paka lein (approx. 30 minutes).
-Pot mein ghee daal ker melt karein.
-Pyaz, tamatar aur adrak lehsan paste daal ker ache tarha mix karein aur dhak ker halki ancch per oil alag hunay tak paka lein.
-Lal mirch powder, haldee powder, dhania, namak, jaifil powder, javatri powder, zeera powder, tatri aur saunf powder daal ker ache tarha mix karen. 2-3 minutes tak pakayen.
-Aloo daal ker ache tarha mix karein aur 5 minutes tak pakayen.
-Ublay chanay daal ker ache tarha mix ker lein.
-Tayyar yakhni daal ker ache tarha mix karein aur ubal anay ka baad dhak den. Halki ancch per 15 minutes tak pakayen.
-Kashmiri lal mirch powder, kali mirch powder, garam masala powder, kasuri methi aur baking soda daal ker ache tarha mix karein aur 2-3 minutes tak pakayen.
-Boiled anday aur hara dhania daal dein. Dhak ker halki ancch per 8-10 minutes tak paka lein.
-Hara dhania se garnish ker k serve karein !

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