Layer 1:

Layer 2:

Layer 3:

• 1/2 cup Sugar 
• 1/2 cup Water 
• A squeeze of lemon 

1. Mix biscuit powder with melted butter and press and level it in a baking dish.
2. Combine the cream, mango purée and condensed milk and spread evenly on the biscuit layer.
3. Mix every ingredient under the layer 3 list and pour gently over the cream layer.
4. Bake at 180 deg C for around 15 minutes. Bake on the top rack for 10 minutes and the rest 5 minutes on the bottom rack. 
5. Prepare the sugar syrup by boiling water, sugar and lemon juice. Once combined and starts bubbling keep timer for around 8 minutes, allow to cool and pour over the Basbousa.
6. Enjoy warm or cooled.

• 1 whole Chicken (skin on), halved 
• 1 tsp Garlic paste
• 2 tsp Mandi Masala Powder (dry grind equal parts of dry lemon, cumin, cardamom, coriander seeds, whole black pepper, cinnamon, cloves and bay leaves) 
• 1 tbsp Lemon juice 
• Salt, as required 
• 1 tbsp Olive Oil

• 1 large Onion, chopped or sliced
• 1/2 Capsicum, sliced finely 
• 2 tbsp Olive Oil
• 1 tsp Ghee 
• 2 Dry Bay leaves
• 4 Cardamom pods
• 4 Cloves
• 1/2 tsp Cumin, whole
• 1 tsp Whole Black Pepper
• 1 tbsp Coriander Seeds, whole
• 3 Green Chillies, slit
• 2 Dry lemon
• 2 tsp Garlic paste
• 1 1/2 cups Sella Basmati Rice 
• 2 1/4 cups Water (Ratio: 1 part rice to 1 and 1/2 parts water)
• 1 Chicken Stock Cube
• Red Food Color, Optional
• 2-3 Saffron strands soaked in warm water
• Fried Onion/ Raisins, to garnish
• Coriander leaves, to garnish

1. Poke holes using a fork on the Chicken (skin on) with the ingredients mentioned above and set aside at least for half an hour or over night if possible. 
2. Into a deep vessel, add in olive oil and ghee and add in your whole spices, chopped onion, salt, and sauté well, next add in the garlic paste, green Chillies, Capsicum and Dry Lemon. Sauté well until aromatic.
   
   
   
   
   
   
3. Finally add in the chicken stock cube and add in the washed and drained rice grains and water and allow to bring to a boil, meanwhile, place 2-3 foil papers and poke holes or using a similar sized steam plate with drains, place your marinated chicken and close the lid, make sure the lid fits in perfectly and there are no gaps in between, so that the steam does not escape. 
   
   

   
   
   
   
   
   
   
   
   
   
   
   
   
4. Cook the rice on high for around 15 minutes and on simmer for around half an hour. 
5. Finally, remove the chicken from the steamer plate and rub in a dash of olive and red food color (optional) and broil/ airfry for 5 minutes on 190 deg C. (Make sure the chicken doesn’t dry, this depends on the size, I used a 900 gms Chicken) 
   
   
   
   
   
   
6. Pour in soaked saffron water and red food color if needed. 
   
   
   
7. Into a serving platter, add in the Mandi rice, and place your grilled chicken on top and garnish with fried onions and raisins. 
8. Serve hot with Salatta harra and enjoy!
   
   
   

• 200 gms Dried Figs
• 1/2 cup hot water
• 10 gms China grass/ agar agar soaked in 4 tbsp water 
• 1 liter Milk
• 1/4 cup Sugar
• 1/2 cup Condensed Milk
• 2 tbsp Cream (optional)
• Phyllo sheets
• Ghee/ Butter
• Pistachios, ground 
• White chocolate, melted 

1. In a deep bowl, add in your dried figs and pour in the hot water and cover and allow to soak at least for half an hour.
   
   
   
2. At the same time, soak the China grass in water and set aside.
3. Now grind the figs with little bit water used for soaking. 
4. In a deep saucepan, pour the milk and allow to bring to a boil. 
5. Now at the same time, melt the China grass that has been soaking. 
6. Remove milk from stove. Now, to the boiled milk, add sugar, condensed milk, melted China grass, and beaten cream (optional).
7. Finally add in the fig paste and combine well using a whisk.
   
   
   
8. Now pour into individual moulds or a dessert tray. 
9. Allow to set in the refrigerator (3-4 hours or overnight).
10. For assembling, brush ghee or butter onto phyllo sheets and bake them for 2-3 minutes at 180 deg C, this step is optional, adds an extra crunchy texture.
    
    
    
11. Now smash and crumble the baked phyllo sheets and sprinkle as required over the pudding and decorate with melted white chocolate and ground pistachios. 
12. Serve immediately!