Скачать или смотреть Makhmali Pulao & Tiranga Sabzi & Watermelon Sharbat | Chef Shireen | Masala Mornings | 6 May 24 |

Makhmali Pulao & Tiranga Sabzi & Watermelon Sharbat | Chef Shireen | Masala Mornings | 6 May 24 | MasalaTV

TIRANGA SABZI RECIPE INGREDIENTS :
Oil ¼ cup
Whole cumin seeds ½ tsp
Mustard seeds ½ tsp
Fennel seeds ½ tsp
Onion seeds ½ tsp
Green chilies julienne 3
Garlic paste 1 tsp
Potatoes cubes 2
Crushed coriander 1 tbsp
Allspice ½ tsp
Salt 1 tsp
Turmeric ½ tsp
Capsicum cubes 1
Tomatoes sliced 2
Yogurt 2 tbsp
Green coriander chopped 4 tbsp

METHOD :
Heat oil in a wok, add whole cumin, mustard seeds, fennel, onion seeds, green chilies, and garlic paste, and fry well, add potatoes with dry seasonings, ½ cup water, and tomatoes, cover, and cook for 5 mins, add capsicum cubes, yogurt, cook for 5 mins, lastly add chopped coriander, serve with roti.

Makhmali Pulao Recipe Ingredients :
Chicken (12 pieces) 1 kg
Yogurt ½ cup
Salt 1 tsp,
Crushed red pepper 1 tsp
Tomatoes chopped ½ kg
Onions large sliced 3
Bay leaf 1
Green chilies 6
Ginger garlic chopped 2 tbsp
Turmeric ½ tsp
Coriander powder 2 tsp
Cumin roasted & crushed 1 ½ tsp
Lemon 1 sliced
Dried plum 10-12
Oil ¾ cup
Sela rice (boiled) 750 gm
Mint leaves as required
Allspice 1 tsp
Yellow color as required
Biryani masala 1 packet

Method :
Marinate chicken with yogurt, salt, crushed red pepper, heat oil ¾ cup, add 2 cups sliced onion, fry till lightly golden, remove half onion, and keep aside. In the leftover onion in the pan, add the marinated chicken with 2 tbsp chopped ginger garlic, bay leaf, dried plum, and all the dry seasonings, fry well, then add sliced tomatoes, and fry well till tomatoes are tender. In another pan, put water to boil with a few lemon slices 1 tsp whole cumin seeds, and salt, add half a cup of water to the chicken mixture, cover and cook till chicken and tomatoes tender, add 1 tsp allspice powder, biryani masala 1 packet, grounded green chilies 4, cover and cook till chicken tender and oil comes on top. In another pan, add ¼ cup oil and ¼ cup water with half the quantity of boiled rice, add in the prepared chicken, top with remaining boiled rice, sprinkle lemon juice, remaining half onion, and mint leaves, cover, and leave it on dum till biryani is done. On top add ¼ tsp of yellow color powder, mix, and serve.

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