Chili Chicken Biryani | Evening With Shireen | Masala TV | Shireen Anwar скачать в хорошем качестве

Chili Chicken Biryani | Evening With Shireen | Masala TV | Shireen Anwar

Biryani is love! Try this amazing recipe of Chili Chicken Biryani and treat your family to this. Watch this Masala TV video to learn how to make Chili Chicken Biryani ,Agra ka safaid gosht and Butterscotch pie Recipe. This show of Evening With Shireen with Chef Shireen Anwar aired on 19 December 2019. 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 Chili chicken biryani: Ingredients to marinate chicken Boneless chicken ½ kg Flour 3 tbsp Corn flour 2 tbsp Soya sauce 2 tbsp Ginger garlic 1 tbsp Vinegar 1 tbsp Salt 1 tsp Green chilies 2 sliced Crushed red 1 tsp Ingredients for masala Onions 2 sliced Green chilies 2 sliced Capsicum 1 chopped Garlic crushed 1 tbsp Ginger crushed 1 tbsp Soya sauce 2 tbsp Ketchup ¼ cup Chili sauce ¼ cup Green chili garlic sauce 1 tbsp Sugar 1 tsp Spring onion chopped ½ cup Corn flour 1 tbsp Oil ½ cup Brown onion ½ cup Ingredients to assemble Rice boiled ½ kg Garlic chopped 1 tbsp Capsicum 1 Onion 1 Method: Marinate chicken cubes with flour, corn flour, soya sauce, ginger garlic, vinegar, salt, crushed red pepper, mix well and deep fry and remove. Method for masala Heat oil, add ginger garlic chopped, green chilies, onion sliced, capsicum, soya sauce and all the rest, add fried chicken in this, lastly add spring onion chopped, one cup water, when boiling thicken with corn flour paste. To assemble In a pan spread boiled rice, capsicum, spring onions then the prepared chicken with gravy, cover with rice, leave it on dum for 15 mins, mix and serve. Agra ka safaid gosht: Ingredients Mutton boiled ½ kg Yogurt 1 cup Poppy seeds 1 tsp Cashew nuts 10 Almonds 10 Onion chopped 1 cup Clarified butter ½ cup Green chilies whole 4 White pepper ½ tsp Allspice ½ tsp Cardamom ground ½ tsp Mixed whole spices 1 tbsp Nutmeg ground ¼ tsp Mace ground ¼ tsp Ginger garlic 1 tbsp Salt 1 tsp Method Grind together poppy seeds, cashew nuts and almonds, keep aside. Heat ghee, add whole spices and chopped onion with ginger garlic, fry for 5 mins, add salt, white pepper and boiled mutton, fry well, add yogurt mixed with grinded nut paste with 1 cup water, cover and cook, lastly add whole green chilies, allspice, grinded mace, nutmeg and elaichi powder, leave it on dum until ghee floats on top. Butterscotch pie: Ingredients Butter 6 ounces Flour 6 tbsp Egg 1 Chilled water 2 to 3 tbsp Lemon juice 1 tbsp Vanilla 1 tsp Ingredients for short crust pastry Flour 2 cups Butter ½ cup Caster sugar ¼ cup Brown sugar 1 ½ cup Milk 2 cups Egg yolks beaten 3 Salt ¼ tsp Ingredients for meringue Whites 3 egg Cream of tartar ¼ tsp Icing sugar ½ cup Method for dough Put the flour in a large bowl, mix in butter until crumbly. In a small bowl beat egg, water and lemon juice, gradually add to crumb mixture, tossing with a fork until the dough holds together when pressed, shape into a rectangle, wrap and refrigerate 30 mins. Method for short crust filling In a sauce pan melt butter, remove from heat, add the flour, stir until smooth, stir in brown sugar, return to heat, add in milk and salt until blended, cook and stir over medium heat, until thick and bubbly, reduce heat, cook and stir 2 mins longer, remove from heat, stir 1 cup hot filling into egg yolks, return all to pan stirring constantly, bring to a gentle boil, cook for 2 mins, remove from heat, add vanilla, pour into prepared baked short crust pastry shell. Method for meringue Beat egg whites and cream of tartar in a bowl until soft peaks formed, gradually beat in sugar 1 tbsp at a time until stiff, spread evenly over filling, sealing edges to crust, bake on 180 d for 15 mins until meringue is golden brown, cool pie on wire rack for 1 hour, then refrigerate for 2 hours before serving.