Afghani Chicken Kabab Recipe | Masala Mornings | Masala TV | Shireen Anwar | Afghani Food скачать в хорошем качестве

Afghani Chicken Kabab Recipe | Masala Mornings | Masala TV | Shireen Anwar | Afghani Food

Afghani Chicken Kababs are a mood changer. These are juicy, succulent and flavorful. Pair them with chutney and you’ll have yourself the most incredible tasting dinner! Watch this Masala TV video to learn how to make Afghani Chicken Kabab , Peach Phirni and Tandoori Vegetable Pulao Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 21 May 2021. 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 @ https://bit.ly/3ac5djo 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 Afghani Chicken Kabab: Ingredients Chicken breast ½ kg cut in cubes (Chicken Tikka boti) Ingredients for Marination Yogurt 2 tbsp Cream 2 tbsp Ginger garlic paste 1 tbsp Prepared kabab masala 1 tbsp heaped Chili powder 1 tsp Turmeric powder a pinch Salt 1 tsp Ingredients for Kabab Masala Powder Fennel seeds ¼ cup Cumin seeds ¼ cup Cloves ¼ cup Green cardamom ¼ cup Cinnamon 6 sticks of 1 inch each Bay leaves 4 Ingredients for Serving Onion rings as required Lemon as required Tomato slices as required Mint leaves as required METHOD Roast and grind the dry spices very finely, only 1 tbsp heaped is required. The remaining can be stored in an airtight container. METHOD Cut chicken into 2 inch cubes, mix all the ingredients for marinate and marinate chicken in this for 30 mins, put chicken in a greased oven tray, grill for 20 mins on 180 D, serve with onion rings, lemon and tomato slices and mint leaves. Peach Phirni: Ingredients Rice ¼ cup heaped Milk 4 cups Sugar ¾ cup Peach slices 1 tin Corn flour 2 tsp heaped Cardamom powder ½ tsp Ingredients for Garnishing Sliced almonds as required Canned peaches few slices Mint leaves few METHOD Wash and soak rice for 30 mins, drain water and blend the rice to fine texture adding milk as needed to make it smooth, drain the syrup from canned peaches, keep a few slices for garnish, puree the remaining peaches with the corn flour in a blender, keep aside. Boil milk on medium heat for 10 mins, add the rice paste to the boiling milk, slowly continue stirring, make sure it does not stick at the bottom, cook until milk has reduced and rice is cooked, add sugar and cardamom, cook for another 5 mins on low heat, remove and cool the mixture, fold in the peach puree(only fold it do not stir), remove into small dessert bowls, refrigerate for few hours,garnish with sliced almonds, peach slices and mint leaves. Tandoori Vegetable Pulao: Ingredients for Marination Thick yogurt 1 cup Chili powder 1 tsp Turmeric ½ tsp Allspice ½ tsp Dried fenugreek leaves 1 tbsp Ginger garlic paste 1 tbsp Gram flour 1 tbsp Salt 2 tsp Cottage cheese cubes 1 cup Mushrooms 8 coarsely sliced Capsicum 1 cut into cubes Peas ½ cup Beans 1 cup boiled Ingredients for Pulao Rice ½ kg Onion 1 small sliced Whole mixed spices 1 tbsp Oil 2 tbsp Salt to taste Tandoori Masala 1 tbsp Cumin Seeds 1 tsp METHOD Soak rice for 30 mins. In a bowl mix yogurt, turmeric, chili powder, allspice, dried fenugreek leaves, ginger garlic paste, gram flour and salt, mix well, add to it cottage cheese cubes, capsicum cubes, mushrooms and veggies. Heat ¼ cup oil, add marinated veggies, put them in a single layer, cook for few mins, turn and cook veggies from both the sides till nicely roasted, remove in a plate. In the same pan add ¼ cup oil with 1 tsp cumin seeds, whole spices, add sliced onion with ½ tsp sugar, cook till onions are light golden, add in rice with salt, add water, mix, cover and cook till rice done completely. Once you are ready to serve mix rice slightly and mix tandoori veggies and rice very gently, serve tandoori pulao hot with raita and pickle.