Allah raham karay Ameen

السلام علیکم اپ کی یہ بات سن کر کہ ناہید انصاری کا انتقال ہو گیا ہے اللہ ان کے درجات بلند فرمائے ہماری ان سے ملاقات منی ہال میں کچی میمن سوسائٹی قمر اپا کی میلاد میں محرم کے دس دن ہوا کرتی تھی میں بھی کچی میمن ہوں اور کچھی میمن سوسائٹی میں ریائش پذیر ہوں غازی ڈیکوریشن کے سامنے

BHATIYARA STYLE BIRYANI RECIPE : Ingredients : Chicken 1 kg 16 pcs Salt 1 ½ tsp Haldi ½ tsp Zeera powder 1 tsp Potatoes ½ kg cut into cubes Lemon juice 2 tbsp Dhania powder 1 tsp Chili powder 3 tsp Tandoori masala 3 tbsp Schezwan chatni 1 tbsp Chili sauce 2 tbsp Ketchup 3 tbsp Ginger garlic paste 2 tbsp Green chili paste 1 tbsp Orange color pinch Yogurt 1 cup Brown onion 1 cup Coriander leaves chopped ½ bunch Kasuri methi 1 tsp Tomatoes blended 4 Rice 750 gm METHOD : Mix all the above in chicken and marinate for 4 hours. Heat oil 1 cup of, add in marinated chicken, and fry chicken on high heat till slightly light golden, remove the chicken and give dum of coal. In the remaining leftover oil, fry 25 cashew nuts till golden and remove, add in 1 tbsp ginger garlic paste and fry well, add in the remaining marinade masala, and fry well. Cook chicken on a grill with coal and add to the marination, fry well till oil comes on top, add in the fried potato wedges, cover, and cook till wedges tender, and give dum of coal. Boil rice with salt and whole spices, green chilies, and chopped coriander. Now spread ¼ rice in a pan, top with chicken masala, spread well, add in boiled eggs 4 sliced, coriander leaves, and the remaining rice, spread with ¼ cup oil, yellow color, color, leave it on high flame for 5 mins, then lower flame, leave it on dum for 10-15 mins, remove and serve chicken on one side of the platter and rice on the second side of the platter. DHABA MUTTON MASALA RECIPE : Ingredients : Mutton 750 gm with bones Curry leaves 25 Whole spices mixed 1 tbsp Whole Kashmiri chilies 4 Green chilies 2 Chopped onion 1 Ginger garlic 2 tbsp Sliced onion 2 Yogurt 1 cup Chili powder 1 tsp + 1 tsp to mix in yogurt Dhania powder 1 tsp Zeera powder ½ tsp Turmeric ½ tsp Allspice ½ tsp Coriander crushed 2 tbsp Kasuri methi 1 tsp Green chilies sliced 4 Coriander leaves ½ cup chopped Lemon juice of 1 lemon METHOD : Blend together Kashmiri chili, green chili, and chopped garlic to a fine paste. Heat oil and ghee in a pressure cooker, put curry leaves and whole spices, add half a cup brown onion, put the blended paste, salt, 1 tsp chili powder, and fry, add a little water and fry well, add mutton, fry well and pressure cook for half an hour till done. In a bowl, mix yogurt, chili powder, dhania powder, zeera powder, turmeric, allspice powder, crushed coriander, and kasuri methi, mix well, put this in the gravy, and cook till oil comes on top. Lastly add lemon juice, sliced green chilies, and chopped coriander, cook for a few minutes, and serve hot with tandoori nan. Subscribe To MasalaTV Recipes KZread Channel

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پھر 30 40 سال پرانی بات ہے