Zubaida Tariq Show Handi Ep 569 8/07/2011 Part 2, Gobhi Manchurian, Singaporean rice

Chef Zakir Show Dawat Ep 134 8/07/2011 Part 1, Chicken with rice, baked chicken with man...

Chef Zakir Show Dawat Ep 134 8/07/2011 Part 2, Chicken with rice, baked chicken with man...

GUR WALE CHAWEL

Bombay Biryani

Ingredients

• Mutton or Chicken-1 kg (round pieces)
• Potato-4 big size
• Tomato-6 (cut in 4 pieces)
• Rice Basmati-1 kg (soak in water in 15  minutes)
• Lemon-4
• Yogurt-1 cyup
• Ginger/Garlic Paste-1-1/2 tbsp
• Mint-1 bunch
• Clove-4
• Black cumin-1 tsp
• Corinder seeds powder-2 tbsp
• Food color (zarday ka rang)-1/4 tsp
• Onion-4
• Dried Plum-1 cup (soak in warm water)
• Salt-To taste
• Green Chili-6
• Little Cardamom-6
• Clack Pepper-6
• Red Pepper Powder-1 tbsp
• Milk-1 cup
• Ghee/Oil-1 cup

Method

• First of all wash the meat and marinate it with yogurt, ginger/garlic paste, red pepper, coriander powder, lemon 2, mint, green chili, plum, salt, leave it for half an hour.
• Take a cooking bowl put oil, onion and cook it until golden brown in it.
• When it gets golden brown then remove half onion from it and put meat and cook it.
• After that when meat water evaporate then remove it from the flame.
• Take potato cut it into bid pieces and deep fry it.
• Cut tomato in 4 pieces and also fry it.
• Now take  tomato and potato put it in the meat and cook it.
• Boil the rice in another flame. when you are going to boil the rice put mint, green chili,  little cardamom, black pepper, salt, clove.
• Take a cooking bowl apply ghee in it spread rice as a layer then spread meat layer and again do  this step. In the end put brown onion, put food color in milk and mix it, lemon syrup, and cook it over slow flame.

  Online Khao Pakao [all Pakistani, Chinese, Indian, Italian, Arabic Continental, Fast Food, Sweet Dishes' Recipes, Cooking Videos Food Show] KhanaPakana, Achar, Apa Zubaida Tariq, Arabian Dishes, Arabian Methai, Baking Items, Beef n Mutton Dishes, Biryani, Butter Dishes, Cakes, Chatni, Chef Apa Shireen, Chef Adeel, Chef Gulzar, Chef Maeda Rahat, Chef Mehboob, Chef Rahat, Chef Sadaat, Chef Sanjay, Chef Zakir, Chicken Dishes, Chinese Dishes, Cutlets, Daal Dishes, Drinks, Farah Show, Fast Food, Fish Dishes, Halwa, Indian Dishes, Italian dishes, Kabaabs, Lubna Show, Methai, Noodles, Pakistani dishes, Palao dishes, Paneer Recipes, Parathas, Pizza, Rice Dishes, Rida Aftab, Salad dishes, Samina Jalil, Sandwich, Sea Food, Shawarma, Soup, Sweet Dishes, Tikka, Trifles, Vegetable Dishes

Chinese Egg Fried Rice

Ingredients

• Rice (wash and soaked it for half an hour)-2 cups
• Capsicum (cut in stripes)-1
• Carrot (cut it horizontally)-1
• Green onion (chopped, only green part)-2
• Eggs (beaten with little yellow color)-2
• Worchester sauce-2 tbsp
• Garlic, chopped-2 clove
• Oil-1/4 cup
• Salt-to taste
• Soya sauce-1 tbsp
• Black pepper-to taste
• White pepper-to taste

Method:

• Boil the water first in a wok for rice. As the water starts to boil, add rice. Cook it till the rice is done. After cooking drain them and put them aside.
• Then heat oil in a pan and fry garlic in it then along with garlic add eggs and stir them continually. When eggs are cooked, add all vegetables, salt, black and white pepper. Mix them and add it in the rice.
• Now add Worchester sauce and soya sauce on the rice. Cover it and cook it on a low flame for 1-2 minutes.
• Then finally serve the rice on the plate and can have it with any Chinese gravy.
• Your Chinese Egg Fried Rice is now ready.

Mutton Biryani

Ingredients: 1) 1/2 kg Mutton 2) 2 Cups basmati rice 3) Few flakes garlic 4) 3 tsp Coriander powder 5) Dried coconut 6) 1 Inch stick cinnamon 7) 3 Green chillies 8) 1 tsp Chilli powder 9) 1 Cup onion 10) 1 Inch piece ginger 11) 1 tsp Poppy seeds 12) 3 Cloves, peppercorns and cardamoms 13) 1 Cup curd 14) 1/2 Cup onion 15) 2 Bay leaf 16) 8 tbsp Fat 17) Salt to taste

Method: 1. Clean the meat and cut into pieces.  2. Soak the meat in curd.  3. Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder.  4. Grind ginger, red chillies, green chillies, half the onions, garlic and copra.  5. Now heat fat in a pan. Add chopped onions and ground spices.  6. Fry until onions turn golden brown.  7. Now add meat and fry well. Add poppy seed powder.  8. Add salt and remaining curd. Cook till meat becomes tender.  9. Add powdered spices to it and remove from the flame.  10. Chop remaining onions. Fry them in fat in a separate pan.  11. Add cloves and bay leaf.  12. Fry for few minutes and add rice. Fry for another few minutes.  13. Put salt to taste and make the quantity of water double.  14. Remove from the flame when rice gets cooked and no moisture is left.  15. Arrange a part of cooked rice in a pan and sprinkle saffron water over it.  16. Place the meat over it and cover with rice layer once again.  17. Garnish with fried onions and nuts.  18.Mutton Biryani is ready.

Masalay daar Biryani

Ingredients

• Mutton with bones-1/2 kg
• Rice (sela)-2 cup
• Yogurt-1 cup
• Ginger Garlic paste-2tbsp
• Plum (dry)-1/2 cup
• Garam masala powder-1tbsp
• Coconut powder-2tbsp
• Crushed red pepper-2tbsp
• Whole garam masala-1/2 cup
• Green chili-5 to 6
• Coriander-1/2 bunch
• Mint-1/2 bunch
• Onion slices (brown) 2
• Ghee-1 cup
• Salt-as required

Method

For baking Mutton

• Take a bowl ,put mutton ginger garlic paste water and cook it until mutton get soft.

For the making of Rice

• Take a frying pan put ghee whole garam masala (sabit garam masala) and cook it for 2 to 3 minutes
• After that add  yaghni and already soaked rice and boil it.

For making Qorma

• Take a bowl , put ghee and half brown onion , mutton and cook it for 4 to 5 minutes.
• Take a mixing bowl and put yogurt, garam masala, crushed red pepper,  ginger garlic paste,  coconut powder, salt and mix it well .
• After that add this mixture into mutton and cook it over slow flame.
• When mixture get started dry then add green chili, plum, 2 cup water and cook it.
• Now take a cooking bowl and spread first layer of qorma after that second layer of rice and sprinkle mint, coriander and repeat this step as your requirement.
• In the end sprinkle green chili, brown onion and leave it over slow flame.

Mushroom Rice

Ingredients: 1) Rice(soaked for 20 mins) 2 cups 2) Olive Oil 1/2 tbsp 3) Garlic(crushed) 4-5 cloves 4) Cinnamon stick 1 5) Cloves  5 6) Mushrooms(sliced) 200 g 7) Mixed herbs 1 tsp 8) Salt to taste 9) Vegetable stock(heated) 4 cups

Method: 1. Heat the oil in a pan and soft the garlic, cinnamon and cloves to bring out their flavours.  2. Add the mushrooms and soft them on high heat for a few minutes, then add the rice, herbs and salt.  3. Add the hot vegetable stock, bring to a boil, then cover and cook the rice on low heat for 20 minutes without opening the lid.  4. Carefully spoon the rice onto a platter, garnish with a tomato rose and extra herbs.

Chinese Fried Rice

Ingredients

 

1 1/2 cups rice

 

1-2 carrots, boiled and diced

 

Salt

 

125 gms. peas, boiled

 

Alum

 

2 green chillies, chopped

 

2 eggs

 

1 onion, chopped

 

9 tablespoons ghee

 

Fried cashew nuts, optional

 

8 French beans, boiled

How to make Chinese Fried Rice

Heat sufficient water in a heavy pan; put in a tablespoon of salt and a little alum.
Bring to boiling point and put in the rice.
When the rice is half cooked, remove from the fire.
Drain, and put in cold water at once, to remove the starch.
Drain again and spread out the rice in a large shallow dish to dry.
Beat the eggs lightly; make a plain omelet, and cut it into fine strips.
Heat the ghee on a moderate fire and fry the rice, stirring continuously.
Add the boiled vegetables and mix well.
Cook on a very low fire.
If the rice is still raw, add a little water and sunnier.
Garnish with omelet and cashew nuts.

Vegetable Biryani

Ingredients: 1) Basmati rice, soaked 20 minutes drained 2 cups  2) Water 8 cups  3) Bay leaves 5-6  4) Salt 1/2 tsp  5) Cloves 4-5  6) Cinnamon Stick 2 inch  7) Green cardamoms 4-5  8) Cumin seeds 1 tsp  9) Blades mace 2  10) Garam masala powder 2 tsp  11) Ghee 1 tbsp  For the Layering  1) Bay leaves 10-15  2) Mixed diced vegetables, par-boiled 500 g  3) Lemon Juice 1 lemon  4) Strands Saffron a few  5) Milk 1 tbsp  6) Drops yellow food colour a few  7) Yogurt, whisked 1 cup  8) Cream 1/2 cup  9) Mint leaves 1 sprig  10) Crisp fried onions 2 cups

Method: 1. Bring 8 cups of water to a boil in a large pan along with the bay leaves and salt. 2. Tie the cloves, cinnamon, cardamom, cumin and mace in a muslin bundle, add this to the water and simmer for about 15 minutes. 3. Add the rice and boil for about 15 minutes till the rice is almost done. 4. Drain the rice in a strainer, put it back in the pan and add garam masala powder and ghee. 5. Line a heavy-based pan with the bay leaves, cover with layers of rice alternating with layers of vegetables, starting and ending with rice, sprinkle with lemon juice. 6. Soak the saffron in milk and add the food colour. 7. Pour on one half of the rice in the pan, leaving the other side white. 8. Spread the yogurt and cream over the rice so that it is completely covered. 9. Seal the lid to the pot with dough and put back on the stove on very low heat, for 30 minutes. 10. Serve the biryani garnished with mint and fried onions.

Three Aroma Vegetable Rice

Ingredients: 1) Rice 1-1/2 cups 2) Salt to taste 3) Carrots 2 medium sized 4) Lemon grass 2 inch stalk 5) Cauliflower 1/4 small sized 6) Cabbage 1/4 small sized 7) Spinach 12-16 8) Corn flour 1-1/2 tbsp 9) Star anise 2 10) Shelled green peas 1/2 cup 11) Crushed black pepper 1 tbsp 12) Soya sauce 1 tbsp 13) Sesame oil 1 tsp

Method: 1. Pick and wash rice in plenty of water and then soak for about half an hour.  2. Drain well. Boil rice in salted boiling water until completely cooked.  3. Drain and keep warm. Wash, peel and cut carrots into half centimeter cubes.  4. Wash lemon grass stalk. Separate cauliflower into small florets and wash them.  5. Soak them in warm salted water and keep aside.  6. Cut cabbage into half centimeter chunks.  7. Clean, wash and trim spinach leaves.  8. Dissolve corn flour in half cup water.  9. Take three cups of water in a pan, add lemon grass, star anise & carrots and bring it to a boil.  10. Continue to cook in boiling water for three minutes, reduce heat & add green peas & cauliflower florets.  11. Simmer till green peas and carrots are just done.  12. Stir in cabbage and spinach leaves.  13. Season with salt and crushed pepper corn.  14. Add soya sauce, bring it to boil & stir in corn flour dissolved in water while stirring continuously.  15. Simmer for half a minute.  16. Arrange rice in a large service bowl and pour cooked vegetables over rice & sprinkle sesame oil on top. 17. Serve immediately.

Pathani Pulao

Ingredients:

• 1 chicken, cut into small pieces
• 4 tsp Oil
• 8 oz. (225g) onions, minced
• 1 large piece ginger, grated
• 4 cloves garlic, crushed
• 4 cardamom pods
• 2 cinnamon sticks
• 8 cloves
• 1 small bunch spinach, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp fenugreek (methi) leaves
• Ground masala (consisting of 4 green chillies, 1 clove garlic, ½ piece ginger, 1 tsp turmeric powder, 1 tsp cumin seed, 2 tsp coriander all ground together)
• 150 ml yoghurt
• 1 potato, boiled and diced
• Salt and pepper
• 225g basmati rice, washed and soaked
• 150 ml milk
• 2 hard boiled eggs, sliced

Method:

1. Cut the chicken into small pieces and boil in salted water until cooked. Then set it aside.
2. Heat the oil and fry the onions, ginger, garlic, cardamoms, cinnamon sticks and cloves until brown.
3. Then add chopped spinach, dill, mint, and fenugreek and ground masala.
4. Fry until the excess liquid evaporates and the mixture becomes dry.
5. Stir in the yoghurt, chicken and potatoes and cook for a few minutes. Season with salt
6. Cook the rice in 1 pint boiling water until almost cooked. Drain in a sieve and spread the rice over the chicken and masala.
7. Pour the milk over the rice and cover with damp muslin cloth and a tight lid.
8. Place in a low oven 170 C/325 F Gas 3 for about 30 minutes.
9. Serve garnished with hard boiled eggs.