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Highway Chicken Karahi Recipe in Urdu

Posted by Haris Rafeeq on November 12, 2024

Highway Chicken Karahi Recipe in Urdu

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White Chicken Karahi

Posted by Anonymous on October 12, 2011

White Chicken Karahi

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جھینگا بریانی اجزاء: 1. جھینگے_____ 1 کلو 2. چاول_____ آدھ کلو 3. گرم مصالحہ_____ 2 چائے کے چمچ 4. ہری مرچ_____ 2 عدد کٹی ہوئی 5. ادرک_____ 1 انچ کا ٹکڑا کٹا ہوا 6. لہسن جوئے_____ 2 عدد کٹا ہوا 7. کھوپرا_____ 2 تہائی کپ 8. مکھن یا تیل_____ 1 چوتھائی کپ 9. پیاز_____ 1 عدد کٹی ہوئی 10. لیموں کا رس_____ 1 کھانے کا چمچ 11. تیز پتے_____ 2 عدد 12. نمک_____ 1 چائے کا چمچ ترکیب: • پہلے گرم مصالحہ، ہری مرچ، ادرک، لہسن اور کھوپرے کا اچھا سا مکسچر بنالیں۔ • ایک پیالے میں تین کھانے کے چمچ مکھن یا تیل ڈال کر اُس میں آدھی پیاز کو گولڈن براؤن کرلیں۔ • اب پیسٹ کو پیاز میں شامل کرلیں اور پانچ منٹ پکاکر اس میں جھینگے اور آدھ چائے کا چمچ نمک ملائیں۔ • پھر چولہے سے ہٹا کر سائیڈ پر رکھ دیں۔ • اب ایک الگ پین میں دو کھانے کے چمچ مکھن گرم کرکے اس میں تیز پتے اور باقی بچی آدھی پیاز کو فرائی کرلیں، یہاں تک کہ پیاز ہلکی سنہری ہوجائے۔ • اس میں چاول ڈال کر دس منٹ کے لیے پکائیں۔ • پھر آدھ چائے کا چمچ نمک اور دو کپ پانی ڈال کر ہلکی آنچ پر پکائیں۔ • اب چاول اور جھینگوں کو آپس میں ملاکر دَم پر رکھ دیں۔ • آخر میں اوپ

Danpauk – Burmese Biryani

Ingredients: Method: Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes. Drain rice in a colander. Heat margarine and fry ingredients (A) until fragrant. Add 2 tablespoons yogurt and 1/2 teaspoon salt. Mix in (B) and chicken. Fry well, then add in another 2 tablespoons yogurt and remaining salt. Continue to fry until chicken is tender. Leave aside. Heat oil and ghee in a clean wok. Put in cinnamon stick and fry until fragrant. Add the remaining yogurt to mix. Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker. Add sufficient water to a level that is 2cm above the rice. Cook rice for 20 minutes. Open the rice cooker and add in the precooked chicken and continue to cook until rice is done. Add garnishing before serving. 300g Basmati rice 1/4 tsp turmeric powder 4 tbsp margarine 250ml plain yogurt 1 tsp salt 900g chicken, chopped into large pieces 80ml cooking oil 2 tbsp ghee 5cm cinnamon stick, lightly smashed to

Qulfa Chanay Ka Saag And Bathuay Ki Roti

Ingredients for Qulfa Chanay Ka Saag: Qulfa ka saag 1 kg Chana ka saag 1 kg Olive oil 1/2 cup Garlic 3-2 clove Tomato 4 pieces Crushed red chili 1 tbsp Salt 1 tsp Green chili 5-6 pieces Onion seeds 1/4 tsp Method: Roast garlic in olive oil. Now put saag, tomato, chopped red chili, salt and green chilies, simmer it and cook until tomatoes are tendered well and saag leaves its water. After that mash it nicely. Add onion seeds on top and serve hot. Ingredients for Bathuay Ki Roti: Chakki ka atta 2 cup Salt 1/2 tsp Oil 2 tbsp Bathuay ka saag 2 cup Cumin 1/2 tsp Ghee 2 tbsp Green chili 3-4 pieces Crushed red chili 1 tsp Method: First clean bathuay ka saag nicely. Now put saag, salt, oil and cumin in saag and knead until roti can be made easily. After that, make rotiyan, paste ghee and serve with saag.

Nargisi Koftay

Ingredients: • 4 hard boiled Eggs • 1-2 Bread slices • 2 chopped Tomatoes • 1 tsp. Mashed Onion • 1 chopped Green chili • 1/2 tsp. Garam masala • 1 tsp. Chili powder • Few Coriander leaves • 1 tbsp. ghee (clarified butter) • Salt and pepper according to taste Method : 1. Cut the boiled eggs lengthwise, remove the yolks and keep them aside. 2. Crumble the bread and soak in cold water till soft. Drain and squeeze out all the liquid and mash well . 3. Mash the egg yolks into the bread ,add melted Ghee(clarified butter) and prepare a mixture. 4. Stir in the mashed onion, chili and a pinch of salt and mix well. 5. Now stuff the eggs carefully with this mixture. 6. Make the gravy by, frying chopped onion, then add the tomatoes, coriander leaves, garam masala, chili powder, salt and pepper to taste. 7. Simmer till the gravy is cooked. Now pour this gravy over the stuffed eggs. 8. Cover the dish and cook in a moderate oven. &amp;lt;a href="htt

Chick Peas And Paneer Salad

Ingredients: Paneer 200 gm, diced Cooked chick peas 2 cup Fresh pomegranate seeds 1 cup Onion 1 cup, chopped Green capsicum 1 cup, chopped Red capsicum 1 cup, chopped Chili powder 1 tsp Chaat masala 2 tsp Lime juice 2 tbsp Sun flower oil 2 tbsp Coriander leaves 1 cup, chopped Mint leaves 1 cup, chopped Salt to taste Method: Mix chick peas with paneer, pomegranate and all the vegetables. Prepare a dressing by combining chili powder, chaat masala, salt , lime juice, and oil. Toss the chick peas mixture with the dressing. Sprinkle mint and coriander leaves on top. &amp;lt;a href="http://www.bidvertiser.com/bdv/BidVertiser/bdv_advertiser.dbm"&amp;gt;marketing&amp;lt;/a&amp;gt;

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