Machli Ka Katakat Recipe | Lazzat | Samina Jalil | Desi Food скачать в хорошем качестве

Machli Ka Katakat Recipe | Lazzat | Samina Jalil | Desi Food

Machli Ka Katakat is the ultimate way to enjoy a fish-dish on a weekend. Try this one out today! Watch this Masala TV video to learn how to make Machli Ka Katakat and Lucknowi Murgh Biryani Recipes. This show of Lazzat with Chef Samina Jalil aired on 23 November 2020. 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 Machli Ka Katakat: Ingredients: Dangri fish 300gm Onion (finely chopped) 1 Tomatoes 5 Green chilies 4-5 Green coriander 1/2 bunch Oil 3/4cup Ginger garlic paste 1tbsp Dried fenugreek 1tbsp Yogurt 2tbsp Red chili powder 1tsp Turmeric 1/2tsp Cumin powder 1-1/2tsp All spice powder 1-1/2tsp Red chili chopped 1-1/2tsp Salt as per taste Method: In a pan heat oil and fry onion and with add ginger garlic paste and tomatoes and let it cook. Now spread yogurt and turmeric on the fish. When the tomatoes are tender then add salt, red chili powder, turmeric and fish to roast it and chop them. Then add green coriander, green chili, all spices powder, cumin powder, red chili chopped and dry fenugreek to cook for some time. When it’s ready garnish it with green coriander and green chili to serve. Lucknowi Murgh Biryani: Ingredients Rice ½ kg Chicken boneless ½ kg Ginger garlic paste 1 tbsp Yogurt ¾ cup Tomatoes 2 Onion 2 Salt to taste Boiled eggs 2-3 Cardamom 6-7 Whole spice 1 tbsp Green chili to taste Mint to taste Oil ¾ cup Red chili powder 1 tbsp Turmeric ½ tsp Crushed fennel ½ tsp Crushed cumin ½ tsp Crushed whole spice ½ tsp Saffron color to taste Milk 4 tbsp Method: Heat clarified butter in a large pot and fry onion and whole spice, add tomato and ginger garlic paste and cook then add salt, red chili, turmeric, cumin, fennel and crushed whole spice. Add chicken sauté well then add yogurt and mix it well while cooking, now add green chili and mint and layer the pot. Heat clarified butter in another pot and fry cardamom in it, adds water and salt, cook till it boils now add rice and cook till half done now drain the rice water and add to chicken. Add saffron color into milk and hot clarified butter and simmer. Take out in dish and garnish with eggs.