Banarasi Pulao Complete Recipe | Masala Mornings | Shireen Anwar | 03 Feb 2022 | Desi Food скачать в хорошем качестве

Banarasi Pulao Complete Recipe | Masala Mornings | Shireen Anwar | 03 Feb 2022 | Desi Food

Subscribe To Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Learn how to make daal the royal way with this Banarasi Pulao. Trust us, you'll love this one. #BanarasiPulao #ShahiKaajuMasala #MasalaTv #ChocolateCake Watch this Masala TV video to learn how to make BANARASI PULAO , SHAHI KAAJU AALU MASALA and SCARAMEL CHOCOLATE CHUNK BLONDIES Recipes. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie ------------------------------------------------------------------------------------------------------------------- BANARASI PULAO Ingredients Basmati rice ½ kg Chicken mince 400 gm Lotus seed ½ cup Bay leaf 1 Button red chilies 4 chopped Onion 1 cup chopped Ginger garlic paste 1 tbsp Green chilies 4 julienned Tomato 1 chopped Salt 2 tsp All spice ½ tsp Coriander powder 1 tsp Cashew nuts chopped 1 tbsp Coriander leaves 2 tbsp Mint leaves 10-12 Tomato puree ¾ cup Clarified butter or oil ½ cup Roasted & crushed cumin ½ tsp Green cardamom powder ½ tsp All spice powder ¾ tsp Nutmeg ½ tsp Mace ½ tsp METHOD Heat ¼ cup oil, fry makhanas for 3-4 mins until light golden, remove and keep aside, add some more oil, add bay leaf and crushed red chili with chopped onion, fry until golden, add ginger garlic paste with salt, coriander powder, chopperised tomato and chicken mince, fry for 5 mins till oil separates, add tomato puree and the remaining dry spices, add fried makhanas, soaked rice, fry for 2 mins, add 2 to 2 ½ cups water, bring to a boil, cover and place a tawa on the gas, cook covered for 15 mins on very low heat till water dries and rice done, serve with kachoomber and raita. ------------------------------------------------------------------------------------------------------------------- SHAHI KAAJU AALU MASALA Ingredients Potatoes ½ kg Cashew nuts grinded 4 tbsp Yogurt ½ cup Ginger garlic paste 1 tbsp Black cumin seeds ½ tsp Bay leaf 1 Onion chopped 1 cup Turmeric ¼ tsp All spice ½ tsp Chopped coriander leaves 2tbsp Milk ¼ cup Oil ½ cup Crushed red pepper 1 tsp METHOD Peel potatoes, cut into pieces and fry until golden, keep aside. Heat oil, add black cumin seeds, bay leaf, add chopped onions, cook until light brown, add dry spices, yogurt and grounded cashew nuts, fry, add ¼ cup water, add coriander leaves, and ¾ cup more water, cover and cook for 5 mins, add the fried potatoes to the gravy, cook on low heat till gravy thick, lastly add milk, mix well and remove, serve hot with parathas. ------------------------------------------------------------------------------------------------------------------- CARAMEL CHOCOLATE CHUNK BLONDIES Ingredients Granulated sugar ¾ cup Brown sugar ¾ cup Softened butter 4 ounce Eggs 2 Vanilla 1 tsp Flour 1-½ cup Baking powder 1 tsp Salt ½ tsp Chocolate chunks 1-½ cups Caramel topping 1/3 cup METHOD Pre-heat oven to 180 D, grease 13 x 9 inch baking pan very well, mix granulated sugar, brown sugar and butter in a large bowl, beat on medium speed for 2 mins until creamy, beat in eggs one at a time, add vanilla, add flour, baking powder and salt, bake on low speed until mixed, stir in chocolate chunks, spread batter in prepared pan, drop spoonful of caramel topping onto batter, swirl onto batter wit knife, bake for 25 mins or until golden brown, cool completely in pan on wire rack.