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Dal chawal/ lentil served with rice is a simple and easy summer recipe.This is a comforting traditional staple food of Pakistan.

INGREDIENTS FOR DAL :

Red lentil/ Masor ki dal1 cup
Onion1 small chopped
Tomato 1 small chopped
Saltto taste
Red chilli powder1 tsp
Turmeric powder1/4 tsp
Coriander powder1/2 tsp
Oil1/4 cup and 1/4 cup for tempering
Cumin seeds1/4tsp
Green chillieswhole 2
Garlic clove2 copped.
Ginger garlic paste1 tsp
Coriander leavesfor garnish.

METHOD:

  • In oil add onion and fry till light golden.
  • Add ginger garlic paste and fry for few seconds. Add chopped tomatoes and all spices. Again fry till oil separates.
  • Now add washed lentil and  water .Cover with lid and cook till tender and mashy.
  • For tempering heat oil and add cumin seeds, green chillies 2 and chopped garlic 2 cloves.When become brown pour on lentil.
  • Garnish wit coriander leaves and all spice powder (optional ).
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INGREDIENTS FOR BOILED RICE:

Rice1 cup
Salt to taste
Cumin seeds1/4 tsp
Oil1 tbsp
Chicken cube1

METHOD:

  • Soak rice for 1/2 hour.
  • Boil water, add salt, oil and cumin seeds in water.(can add a chicken cube also)
  • Add rice and cook till well boiled.
  • Serve with Dal.
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INGREDIENTS FOR KACHOMAR SALAD:

Tomato1 large
Cucumber1 medium
Onion,sliced1 medium
Fresh coriander2 tbsp chopped
Green chillies1 chopped
Saltto taste
Black pepper1/4 tsp
Lemon juice1 tbsp

METHOD:

  • Cut vegetables in cubes only onion in thin slices. Add all ingredients in a bowl and toss with all spices.
  • Serve immediately after adding salt ,vegetables will leave water content and salad will become watery.
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This recipe is an adaptation from Shreen Appa’s cook book….:) I am sure you will love this recipe. Aroma of corn rice combined with creamy sauce chicken  will give you a unique taste.

INGREDIENTS FOR CORN RICE:

Rice4 cups
Corn1 cup
Capsicum1 small chopped
Green onion3-4 tbsp
Coriander leaves2-3 tbsp
Butter1 tbsp
Oil4tbsp
Black pepper crushed1/2 tsp
Saltto taste
Green chillies3 chopped

METHOD:

  • Boil rice and set aside.
  • In a deep pan add butter and oil then add rice, toss them and add all other ingredients one by one.
  • Toss them and in a tube pan fill then tightly.But served them without giving ring shape.
  • But Do try this ring shape rice…:) Now cover with foil and bake these rice at 180c for 10 mins.

INGREDIENTS FOR SAUCE:

Boneless Chicken1/2 kg
Onion1 small ,chopped
Mushrooms4 tbsp ,sliced
Green onion2-3 tbsp
Black pepper1/2 tsp
Saltto taste
Green chillies3 chopped
Coriander leaves2 tbsp chopped
Plain flour2 tbsp
Butter1 tbsp
Oil2 tbsp
Chopped Garlic1 tbsp
Cream1/4 cup
Chicken stock1 cup

METHOD:

  • In a pan add butter and garlic chopped.Saute and add chicken cubes, fry till color change.
  • Add onion ,salt ,black pepper and flour again saute for 5-10 minutes then add chicken stock on low flame.
  • Stir it constantly to make a smooth sauce then add mushrooms ,coriander leaves, green chillies and green onion.
  • Now add cream in it.
  • Stir it and remove from stove.

ASSEMBLING:

  • In a platter invert the tube pan and carefully remove it.
  • Inside the rice ring pour sauce and serve Hot..:)

SINGAPORAEN RICE

IMG_0353main srSingaporean Rice is a very famous and popular rice dish in Pakistan.Thou i am not sure these are basically from Singapore or not but in Wedding menus this aromatic rice platter topped with creamy sauce and fried noodles is a hot favorite of all.
This recipe is again of my favorite Chef, Zakir and make my words this is the best recipe around.

 

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INGREDIENTS:

Chicken breast fillets3-4
Rice1/2 kg
Noodles 1/2 packet
Capsicum2 nos
Carrot2 nos
Cabbage1 cup
Green chillies4-5
Garlic cloves4 nos
Onion1 medium
Ginger garlic paste1 tbsp
Red chili flakes1 tbsp (adjust according to your taste buds)
Cumin seeds1 tsp
Mayonnaise 1 cup
Oyster sauce2 tbsp
Worcestershire sauce2 tbsp
Ketchup (optional)2 tbsp
Chilli garlic sauce2 tbsp
White pepper1/2 tsp
Black pepper1 tsp
Corn flour2 tbsp dissolve in water.
Saltto taste
Oilfor frying noodles and for cooking.

METHOD:

  • Boil water and add Turmeric or pinch of yellow food color in water. Add noodles and boil till soft.
  • Drain noodles add in hot oil fry them.
  • Place them on paper towel after frying.
  • In a deep pan add water ,add salt, cumin seeds and 2 tbsp oil, boil it and add rice.Boil till done.
  • Cut green chillies and garlic cloves longitudinal and fry both in oil, set a side.
  • Cut carrot, capsicum and cabbage in cubes.
  • In a pan add oil and add ginger garlic paste and stir for few seconds then add chicken cut in cubes, again fry it till color change.
  • Add all vegetables and fry on high flame and start adding salt,white pepper, black pepper, oyster  sauce, Worcestershire sauce , ketchup, and chili garlic sauce. Stir it and add 1/2 cup chicken stock , add corn flour dissolved in water.
  • It will become thick , remove from stove and set aside.
  • In a small bowl mix mayonnaise, red chili flakes and water to make a creamy sauce.
  • Now in a dish give layer of boiled rice then spread chicken and vegetable gravy on rice.Again give layer of rice and then spread mayo sauce and fried green chillies and garlic.
  • Spread noodles and serve.

 

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NOTE:

  • A lot of cooking steps involved in this dish. Take my advice and start from frying green chillies and garlic.
  • Then boil noodles and fry ,set aside. During frying start boiling rice.
  • Cut vegetables. and as soon as your rice done cook chicken gravy.
  • Make a Mayo sauce and arrange all the things on counter in front of you.
  • Start layering and serve hot….:)
  • Singaporean rice does contain a high spice level for kids so be careful during mixing rice with gravy. Or you can cut down spices according to your taste.
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This Rice dish is a Hyderabadi dish which i have learned from a Hyderabadi family, living near our house in Karachi.I consider this as a Royal Rice dish.The aroma and taste of this Biryani is totally different from other biryanis.This Biryani requires Patience and time…:)

INGREDIENTS:

Mutton/Chicken1 kg
Yogurt1 cup
Ginger garlic paste 1 1/2 tbsp
Coriander powder1 tsp
Red chili powder1 tbsp
Turmeric powder1/2 tsp
Whole spice powder1 tsp
Salt1 tsp or to taste
Dried plums 5-6
Raw papaya2 tbsp (for chicken 1 tbsp)
Lemon juice2 tbsp
Onion thinly sliced4
Oil 1 1/2 cup
Green coriander leavesas needed
Mint leavesas needed
Green chillies5-6
Tomatoes2 medium and sliced
Yellow food color1/2 tsp
Milk or water1/2 cup
Rice1 kg (soak in water for 20 mins)
Saltfor boiling rice
Waterfor boiling rice
Flour dough to seal the pot.

METHOD:

  • In a large bowl mix all ingredients in meat.Cover it and set a side.
  • In a pan Fry onion till golden brown.Mix half in meat.
  • Marinate meat over night.
  • Half boil rice and drain water.
  • In a deep heavy bottom pan pour oil and marinade, then Rice layer and tomatoes and green vegetables then again marinade topped with rice layer.
  • Spread brown onion ,oil and yellow food color.
  • cover with the lid and place a heavy thing like stone on the lid and leave it on very low flame.
  • You can seal the pot with flour dough.
  • Let it cook on very low flame for 40- 45 minutes.Then turn off the flame and leave it for 10 minutes.
  • Remove seal pour lemon juice on rice .Take out from one side with a flat spoon and serve with Raita and Salad..
  • Enjoy this different Biryani.
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VEGETABLE PULAO

IMG_4819 mainVegetable Pulao is a comforting, delicious, flavorful, rich and exotic rice dish which looks colorful with assorted vegetables.
This recipe is my mother’s traditional recipe with a little bit of variation.This Pulao/pulaf is all time favorite of all.
Don’t let the cold weather keep you from enjoying fresh vegetable pulao.Try it today only….:)

 

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INGREDIENTS:

All seasonal vegetables (potato,peas,carrot,cauliflower, cabbage,capsicum,aubergine,green beans)2 cups
Onion2 medium
Tomatoes2 medium
Yogurt1 cup
Fresh ginger chopped1tbsp
Fresh garlic minced1 tbsp
Whole spices 1 tbsp
Black cumin seeds1 tbsp
Red chilli powder1 tbsp
Turmeric1/2tsp
Saltto taste
Basmati Rice3 cups
Oil3/4 cup
Lemon juice2 tbsp

METHOD:

  • Fry all the vegetables in oil and set aside.
  • In another pot add sliced onion and fry it till light brown, add ginger garlic paste and fry for few seconds.
  • Now add whole spices, black cumin and tomatoes fry till soft then add yogurt, salt, turmeric, red chilli and fry again for few minutes.
  • Add all saute vegetables and mix well.
  • Now boil rice in another pot(add salt,lemon juice and whole spices while boiling rice) .When done layer rice with vegetables and cover it with lid.
  • Simmer for ten minutes.Mix well before serving.
  • Serve with Mint yogurt raita and salad.
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IMG_4655Today i am posting a very healthy and delicious dish which is rich in Iron, Protein and Carbohydrates, you can say its a wholesome meal. Rajma Chawal is the specialty of Sialkot (a very famous city of Province Punjab), this dish is taught by a Family friend living in Sialkot. You will like this simple recipe..Try is must..:)

INGREDIENTS FOR MASALA RAJMA/RED BEANS:

Red beans (soak them overnight)1 cup
Oil3tbsp
Onion1 medium chopped
Tomatoes1 medium chopped
Ginger/garlic powder1 tsp
Saltto taste
Red chilli powder1 tsp
Turmeric /haldi powder 1/2 tsp
Coriander powder1/2 tsp
Garam masala/ all spice powder1/2 tsp
Green coriander/chilliesas needed
Lemon juice1 tsp

METHOD:

  • In a pan add oil and onion , fry till light brown then add ginger garlic paste and saute for few seconds.
  • Now add tomatoes and few drops of water, mix well and add red chilli powder, salt, turmeric powder and coriander powder.
  • Fry all spices till oil separates.Add red beans with 3 cups water and cover with lid.
  • Let it cook till tender and thick.
  • Sprinkle all spice powder ,green coriander, green chillies and lemon juice.
  • Let it simmer for 5-10 minutes and serve with Zeera Rice.
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INGREDIENTS FOR ZEERA/CUMIN RICE:

Rice1 cup
Onion 1 small ,sliced
Cumin seeds/zeera1tsp
Green chilli2
Mint leaves6-7
Saltto taste
Oil2 tbsp
Water2 cups

METHOD:

  • In a pot add oil and sliced onion saute till soft then add cumin seeds and green chillies, fry for few seconds and then add mint leaves and water.
  • Add washed rice and salt in it.Let it cook till water absorb now simmer for five minutes and serve hot.
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BROCCOLI EGG FRIED RICE
Broccoli.. a super vegetable, as I mentioned before this is a very nutritious vegetable. This recipe is for all age groups, I know mostly kids do not like broccoli but they do like fried rice. Combination of broccoli and stir fried rice will attract your kids. As I used big size florets of broccoli, you can chop them into smaller ones.

INGREDIENTS:

Rice2 cups
Broccoli florets1 cup (as needed)
All vegetables (carrot,capsicum,spring onion,peas,cabbage )1 cup (as needed)
Onion (sliced)1 medium
Black pepper1/2 tsp
Saltto taste
Soya sauce2 tsp
Sesame oil 2 tbsp
Chilli sauce1 tbsp
Eggs2

METHOD:

  • Boil rice and drain water, set aside. Chop half florets into small pieces and leave few.
  • In a wok pour oil and saute big florets of broccoli for few mins, take it out and pour egg beaten eggs, just scramble them and take them out.
  • Add onion in the same oil, saute it for few seconds.
  • Add all vegetables and spices stir fry on high flame, mix in rice and toss them with vegetables. In the end add egg and broccoli, serve hot.. 🙂
BROCCOLI EGG FRIED RICEBROCCOLI EGG FRIED RICE

LEMON RICE

Lemon Rice
When I first tried this recipe I was doubtful about the taste of coconut and lemon, but I must tell you this is a perfect side dish and I like to make this rice recipe with all kinds of bhurtas…

INGREDIENTS:

Rice2 cups
Lemon4 (take out juice)
Coconut powder1/2 cup
Haldi powder1 tsp
Saltto taste
Mustard seeds1 tbsp
Green chillies4-5
Fresh coriander1/4 cup
Oil1/2 cup

METHOD:

  • Boil rice with salt now drain water and mix haldi powder and lemon juice with spoon.
  • In a deep pan add oil and mustard seeds, stir it for few seconds now add coconut and green chillies (remove seeds first ).
  • Add boiled rice and mix well, let them cook for few minutes and then add coriander leaves.
  • Serve hot with any gravy. Enjoy fresh scented rice…:)
Delicieux & Eat Your Veg
LEMON RICELEMON RICE

 

Delicieux & Eat Your Veg

12 RABI-UL-AWAL


“The month of Rabi’ul-Awwal is the most significant month in the Islamic history, because humanity has been blessed in this month by the birth of the Holy Prophet Muhammad (SAW). Before the birth of the Holy Prophet (SAW), not only the Arabian Peninsula, but also the so-called civilized nations of Rome and Persia were drowned in the darkness of ignorance, superstitions, oppression and unrest.

The Holy Prophet (SAW) came with the eternal truth of Tawhid (Oneness of Allah), the only faith which provides a firm basis for the real concepts of knowledge, equity and peace. It was this faith which delivered humanity from ignorance and superstitions and spread the light of true knowledge all over the world.”

When I was a child, I saw my mother making kheer for neighbors and giving money (kherat) to poor, obviously I learnt from her and after getting married I started doing this myself. I believe in my good intentions, as in a hadith Prophet(pbuh) mentioned: “Actions are judged by intentions.” And if we are doing anything with good intentions then we will get reward from Allah. So I do recite Quran, give money to poor and distribute any sweet dish to neighbors on this day. We should not restrict ourselves till 12 Rabi’ul-Awwal ,the whole month we should recite durood and Quran. We will not be rewarded for celebrating with pomp and show, but will be rewarded for how much we followed Prophet Muhammad (SAW)…

I made Gulab Phirni and Chana Pulao for distributing amongst few relatives and neighbors today. Recipes are here I hope you will like them all. Keep me and my family in your prayers.

CHANA PULAO

CHANA PULAO

INGREDIENTS:

Rice (soaked in water) 1 glass
Chick Peas (boiled) 1/2 cup
Onion 2 medium
Tomatoes 2 small
Ginger/Garlic Paste 1 tbsp
Whole Garam Masala Mix 1 tbsp
Crushed Red Chili 1 tsp
Salt to taste
Oil 1/2 cup

METHOD:

  • In a deep pan add oil and sliced onions and fry on low flame till golden brown.
  • Take half out and spread on paper towel.
  • Now add ginger garlic paste and whole garam masala and stir it for few seconds then add tomatoes and crushed red chilies and fry till tomatoes become soft.
  • Now add chick peas and salt. Stir and add water, let it boil and then add rice.
  • When cooked, sprinkle remaining fried onion on top and let them simmer (dam) for few minutes.
  • You can add 1 chicken cube as well for chicken flavor which I normally do. Serve with raita.

KHUMBER RAITA

CHUMBER RAITA

INGREDIENTS:

Yogurt 1 cup
Cucumber (diced) 1 small
Onion (thinly sliced) 1 medium
Tomato (cube cut) 1 large
Podina/Mint few leaves
Coriander/Dhania few leaves
Green Chili 1 medium
Salt to taste
Crushed Black Pepper 1 tsp
Chat Masala Powder 1/4 tsp

METHOD:

  • Beat yogurt and add salt, pepper chat masala, mix all well and then add all vegetables. Mix well and serve with rice.

GULABI PHIRNI

GULABI  PHIRNI

INGREDIENTS:

Milk 1 liter
Rice 1/4 cup
Illaichi 4-5
Sugar to taste
Condensed Milk 1/2 cup
Rose Water 3 tbsp
Pink Color (optional) few drops

METHOD:

  • Soak rice in ½ cup water for an hour and then grind them to form a fine paste.
  • In a deep pan add milk, sugar, illaichi and rice paste. Keep flame very low and keep on stirring constantly to avoid lumps formation.
  • When milk reaches to thick consistency and rice completely cooked, add condensed milk, color (if using) and rose water and mix well.
  • Serve chilled.

ALOO ANDA TAHARI


Aloo Anda Tahiri is an easy version of staple food…. mostly famous amongst children. My kids also like boiled eggs and all those dishes which have boiled egg is their hot favorite.

INGREDIENTS:

Rice 1/2 kg
Eggs 4 hard boiled
Potato 4 large
Tomato 2 large
Onion 2 medium
Ginger Garlic Paste 1 tbsp
Red Chilli Powder 1 tbsp
Haldi 1 tsp
Dhania Powder 1 tsp
Garam Masala Powder 1/2 tsp
Sabut Garam Masala 1 tsp
Salt as desired
Hara Dhania as desired
Hari Mirch as desired
Podina as desired
Oil 1/2 cup

METHOD:

  • In a pot add oil and sliced onion. Fry till golden brown.
  • Drain half and spread on paper then add sabut garam masala, ginger garlic paste. Fry and add tomato cubes. Cook till tender.
  • Add red chilli, haldi, dhania, garam masala powder, plums and salt. Mix all well and stir constantly.
  • Now add potatoes. Mix with masala. Add 1/4 cup of water and keep it on low flame. Cook till tender.
  • In a pot boil rice and drain them. Layer rice with potato masala, on top layer spread brown onion, hara dhania, hari mirch and podina, keep on dam.
  • Garnish with eggs…

MATAR PULAO

We are very fortunate that in Pakistan we can get fresh vegetables. Peas are famous legume of all, am i right….?  Matar pulao is a simple winter recipe. I prefer to make this in my lunch with potato cutlets… I myself love this.

INGREDIENTS:

Rice (rinse n soaked for 20 mins) 2 cups
Peas 1 cup
Tomato 1 large
Onion (sliced) 1 large
Sabut Garam Masala 1 tbsp
Crushed Red Chilli 1.5 tsp
Ginger Garlic Paste 1 tsp
Ginger Julienne (cut/crushed) 1 tsp
Green Chillies 3
Oil 1/2 cup
Water 3.5 cups
Salt as desired

METHOD:

  • Add oil in a pan and fry onions till they are golden brown.
  • Now drain half onions and add gingr garlic paste and garam masala and fry them.
  • Now add chopped tomatoes, stir until they soften.
  • Now add crushed red chilli, salt and peas. Mix all well.
  • Now add ginger and add water. Let it boil and then add 3 green chillies and rice.
  • Let it cook till its done.
  • Before dam sprinkle remaining half golden brown onions
  • Serve with raita and enjoy.

Chicken and chickpeas is a unique combination, isn’t it 🙂 I like to have it with potato raita and salad. I was making chicken pulao at first but then I thought I should add chickpeas in it with mughlai pulao spices. The end product was very delicious.

NGREDIENTS:

Basmati Rice 1/2 kg
Chicken 3 pao
Chickpeas (boiled) 1 cup
Ginger Garlic Paste 1 tbsp
Onion 2  medium
Sabut Garam Masala 1 tbsp
Red Chilli Powder 2 tsp
Dahi 1/2 cup
Jaifal Jawitry 1/2 tsp
Oil 1/2 cup
Zarda Color pinch
Salt as desired

METHOD:

  • Pour oil in a deep pan and add onions. Fry on low flame till golden brown.
  • Now remove half of the onions and spread on paper towel.
  • Add chicken and g/g paste. Stir and fry constantly on medium flame.
  • As soon as chicken changes its color to golden add garam masala and stir it for few seconds.
  • Now add salt, dahi, red chilli powder, jaifal jawitry and fry all very well.
  • Add water to make yakni.
  • As soon as chicken become tender add chick peas and rice.
  • In the end sprinkle remaining fried onion and zarda color and keep on dam for 10 mins on very low flame.

PUNJABI YAKHNI PULAO

IMG_8507The taste and aroma of Punjabi pulao is very different. In Pakistan different regions have different styles of pulao making. I will try to share all with you on this website. This is an authentic recipe because my mother belongs to Gugranwala and she used to make pulao with this method.

INGREDIENTS:

Mutton/Beef with bones 1/2 kg
Rice (soaked for 1/2 hour) 1/2 kg
Garlic 1/2 pod
Ginger 2 inch piece
Saunf 1.5 tbsp
Sabut Dhania 1 tbsp
Onion (sliced) 1 large
Sabut Garam Masala 1 tbsp
Oil/Ghee 1 cup
Ginger Garlic Paste 1 tbsp
Salt as desired

METHOD OF YAKHNI:

  • Add 8-9 cups of water in a pot and ghost.
  • Now make a potli(pouch) by adding other ingredients and salt.
  • Let it cook till meat is tender.
  • Now squeeze the juices from potli and discard it.
  • Drain meat from yakhni  and set aside both yakhni and meat.

METHOD OF PULAO:

  • Add oil and onions in a pot and fry till onions are golden brown.
  • Now add garam masala, g/g paste and stir it.
  • Add meat and fry it for 5 mins.
  • Now add yakhni. You can add some salt if you want.
  • Let it boil and then add rice. Let it cook till rice are done and then keep it on dam for 5 mins.
  • Serve hot with kebabs and raita 🙂

INDONESIAN RICE


My cousin Arifa shared this recipe with me, this is totaly different from other chinese dishes … In this dish we have used same ingredients like we are using in chinese cuisine but the basic difference is red chilli powder and fresh ginger …Aroma n taste of ginger attracts me and hope you will also try it .

INGREDIENTS:

rice  1/2 kg

chicken boiled   1 cup

onion   2

ginger     1 tbsp crushed

spring onion   1/2 pao

peas   1/2 cup boiled

carrot   1/2 cup  boiled

capsicum    1

cabbage   1 cup

green chilli   2-3

soya sauce 2 tbsp

red chilli    2 tsp

salt

Chinese salt   1 tsp (optional)

crushed black pepper   1/2 tsp

eggs   2

oil   1/2 cup

METHOD:

First beat eggs and add pinch of zarda color in it then make omelet n cut this into stripes….set aside.

In a pot add oil and fry onion( cut in slice) ,saute and add ginger stir for few seconds then add chicken…now on high flame add all vegetables just stir fast and add lal mirch,pepper,salt,soya sauce,chinese salt ,stir it and remove from stove …

Now boil rice in saltish water add drained rice in vegetables .serve with french fries and omelet ….

YOU WILL FEEL THE TASTE OF GINGER  VERY UNIQUE ….

KFC – FRIED CHICKEN

My friend Saima Amir took classes of KFC copy cat recipes  I am thankful to her because she shared all recipes with me. Very interesting thing is , I am using this recipe for fried fish also . You can take fish fillet and marinate for few minutes then in the same batter fry it. I named this dish as KFF….lol

Ingredients :

8        chicken pieces

1 quart Water

3 tablespoons Salt (used for soaking)

 

BATTER FOR COATING:

½  cup     milk

2   egg      beaten

4tbsp      flour

1 tbsp      Corn flour

½tsp       white pepper

1 tablespoon      salt (for recipe)

1 teaspoon         black pepper

1tbsp     Worcestershire sauce

1/2tsp       backing powder

METHOD:

Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.Or can soak 3-4 hours also.

Beat egg and mix with milk in a bowl. Add and mix 2 flours in a dish and all other ingredients in a separate bowl.

Remove chicken from water and dry it by using paper towels.

Place in flour mixture, dip in milk/eggs mixture, and then back into flour mixture ,coat it properly. Do one piece at a time making sure that each piece is covered completely during each step.

KFC uses pressure cookers to fry chicken, which I don’t recommend you do at home. If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 – 30 minutes.

Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)

When done, allow chicken pieces drain on paper towels and enjoy with your family  🙂

KHARE MASALE KI BIRYANI

KHARE MASALE KI BIRYANI
From the name you can understand that in this biryani we will use whole spices , believe me you will find it very much unique and tasty . Thou its not spicy like other biryanies, but is delicious.

Ingredients:

½ kg chicken/ mutton/beef

6-8   whole red chillies(crushed)

1tbsp  whole coriander seeds/sabut dhania (crushed)

1tbsp  cumin seeds/sabut zeera(crushed)

1tbsp  whole spice mix /garam masala(crushed)

5-6   garlic cloves

1tbsp   ginger(finely chopped)

1cup   yogurt

2 onion  (brown)

1 onion(chopped )

½ cup   oil

4 tomatoes

½ bunch  mint

½ bunch hara dhania/coriander

4-6  green chillies

1/2tsp   Food color

1tsp   Kewra water

 

METHOD:

Heat up oil and cook 1 onion in it on pink color take it out and in same oil fry meat then add garam masala,ginger garlic,yogurt and 1 cup water .cook it till the water dries.

Now add tomatoes ,sauté onion,hara dhania,hari mirch and podina cook it on high flame for 5-6 mins.Boil rice in the same way as mentioned before.

Boil water by adding salt ,few leaves of mint and 2-3 green chillies ,on boiling add washed and soaked rice in water and cook till one kani left.Drain rice and set aside,

After greasing a pot add rice then a layer of gravy  then rice ,sprinkle brown onion ,and yellow color dissolve in milk,keep it on dam for 10-15 mins….
KHARE MASALE KI BIRYANIKHARE MASALE KI BIRYANI

 

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