EPISODE # 271

ISS PULAO KO TRY KIJIYE CHICKEN, MUTTON KE PULAO KO BHUL JAOGE WITH WAZIFA || VEG PAPDI PULAO BY AYESHA'S WORLD

  • PREPARATION TIME: 15 Mins
  • COOKING TIME: 20-25 Mins
  • SERVINGS: 3-4
INGREDIENTS:
  1. Basmati Rice - 1 kg (soaked in water)
  2. Sem ki phalli - 200 gms
  3. Fenugreek Leaves - 1/2 Cup (Chopped)
  4. Onion - 1 Big (Sliced)
  5. Tomatoes - 2 Big (Sliced)
  6. Potatoes- 5 (Cut into cubes)
  7. Curd - 1/2 Cup
  8. Ginger garlic paste - 2 tbsp
  9. Turmeric powder - 1/2 tsp
  10. Red chilli powder - 1 1/2 tbsp
  11. Coriander powder - 1 tbsp
  12. Garam masala powder - 1/2 tsp
  13. Cumin Seeds powder - 1/2 tsp
  14. Kashmiri lal mirch powder - 1 tsp
  15. Cumin seeds - 1 tsp
  16. Bay Leaf - 1
  17. Cinnamon Stick - 2
  18. Green Cardamom - 2
  19. Cloves - 4
  20. Black Pepper - Few
  21. Green Coriander - Few
  22. Green Chilli - 4
  23. Lemon - 1
  24. Slat - to taste
  25. Ghee - 1/2 Spoon
  26. Oil - 2 Spoon
    METHOD:
    1. Heat oil, ghee in a patila. Add cumin seeds, cinnamon stick, green cardamom , cloves & saute.
    2. Add onions & saute.
    3. Add black pepper & saute.
    4. Add green chilli & saute.
    5. Add tomatoes & saute.
    6. Add all masalas, salt to taste & saute. Add a little water & saute.
    7. Add curd & saute.
    8. Add fenugreek leaves & saute.
    9. Add green coriander & saute.
    10. Add papdi & saute.
    11. Add potatoes & saute.
    12. Add a litre of water & mix well. Put the lid & cook until the water boils.
    13. Add rice & mix well.
    14. Add green coriander & mix well.
    15. Add lemon juice & mix well.
    16. Take a cotton cloth, cover the lid with it & cook it on low flame.
    17. After 10-15 mins, turn off the flame.
    18. Serve hot with dahi kachumbar, baigan ka salan, tomato & mint chutney, coconut & mint chutney, achaar, baigan aur dudhi ka dalcha etc.
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