Zafrani Gosht Pulao Recipe | Masala Mornings | Shireen Anwar | Desi Food скачать в хорошем качестве

Zafrani Gosht Pulao Recipe | Masala Mornings | Shireen Anwar | Desi Food

Zafrani Gosht Pulao has special desi flavors that you'll enjoy every bite of. Watch this Masala TV video to learn how to make Zafrani Gosht Pulao ,Chicken Fry , Phirni and Toss salad Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 14 October 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 Zafrani Gosht Pulao: Ingredients for mutton gravy Mutton 750 gm Oil ½ cup Brown onion 1 cup Tomato finely chopped 4 Ginger garlic 1 tbsp heaped Chili powder 2 tsp Allspice 1 tsp Salt 1 ½ tsp Honey 1 tbsp Ingredients for saffron pulao Oil ¼ cup Cumin seeds ½ tsp Green cardamom 2 Cinnamon 2 inch stick Onion sliced ½ cup Salt 2 tsp Rice soaked ½ kg Saffron soaked in milk ½ tsp Water 7-8 cups Ingredients for garnishing Eggs boiled 2 Fried potato wedges as required Coriander leaves chopped 3tbsp Mint leaves chopped 2 tbsp Brown onion 2 tbsp Method for mutton gravy: Heat oil, add half cup brown onion with chopped tomatoes, ginger garlic paste, fry well, add mutton and fry for 5 mins, add chili powder, honey and salt, pressure cook till the mutton is done about 30 mins, open the cooker and cook till the gravy turns semi-thick. Method for pulao Heat oil in a pan, add cumin seeds, cardamom, cinnamon, sliced onion, fry till light pink, add water, salt, and boil, add the soaked rice, cook till the water has dried, reduce the flame completely, sprinkle the saffron and milk mixture in the rice, cover and cook till the rice is done. To serve First put a layer of rice on serving platter, top this layer with the mutton gravy, garnish with fried onion, mint and coriander with boiled egg wedges and potato fried wedges. Chicken Fry: Ingredients Chicken 1 kg Oil ½ cup Curry leaves 15-20 Onion grinded 2 Ginger garlic paste 2 tbsp green chilies sliced 8 Chili powder 1 ½ tsp Turmeric ½ tsp Salt 1 tsp Tomatoes chopperised 2 Tamarind pulp ¼ cup Sugar 1 tsp heaped Parathas to serve Method Heat oil, add curry leaves, fry for 2 mins, add blended onion, ginger garlic paste, half green chilies, fry till golden, add all the spices and chicken, fry for 10 mins, add chopperised tomatoes, fry well, add 1 cup water, cook for 15 mins, open, add tamarind pulp with sugar, remaining green chilies, fry well till oil comes on top, serve with boiled rice. Phirni : Ingredients Milk 1 ½ liter Sugar ¾ cup Rice ¾ cup Saffron ½ tsp Cardamom powder ¾ tsp Cashew nuts coarsely chopped 10 Pistachios 10-12 Method Wash rice and soak in 2 cups of milk for 4 hours, grind soaked rice with the milk, boil the remaining 1 litre milk, add in the ground rice, cook on low flame for 20 mins till phirni thick, add sugar, saffron, cardamom, stirring continuously, remove in a earthen dish, serve garnished with crushed cashew nuts, pistachios, serve chilled. Toss salad: Ingredients Chicken tikka chunks ½ packet Ice berg lettuce chopped ½ cup Cucumber chopped 1 Capsicum chopped 1 Tomatoes chopped in cubes 1 Carrot grated 1 Cottage cheese chopped ½ cup French dressing ½ cup Oil for frying Method Fry tikka chunks and remove , now mix all the ingredients and serve .