Boondi Burani Raita is a garlic flavored raita which goes very well with every desi dish.
Watch this Masala TV video to learn how to make Burani Boondi Raita,Nawabi biryani and Paneer karahi. This show of Evening With Shireen with Chef Shireen Anwar aired on 26 September 2019.
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Burani boondi raita
Ingredients
Boondi ½ cup Yogurt 2 cups chili powder 1 tsp cumin powder ½ tsp Black salt ¼ tsp Ingredients for tempering Clarified butter 1 tbsp Mustard seeds 1 tsp Green chili 1 chopped Curry leaves 6 chopped Chopped garlic 1 tbsp Mint leaves 2 tbsp Coriander leaves for garnish Sweet chili sauce for topping
Method
In a mixing bowl add yogurt, whisk till creamy and smooth, add black salt, chili powder, roasted cumin. Heat ghee in a pan, add mustard seeds, curry leaves, chopped green chilies, add chopped garlic, fry for a min, till garlic turns light golden, pour this tarka over the whisked yogurt, add chopped mint leaves and crisp boondi to the bowl before serving, garnish with coriander, and serve .
Nawabi biryani: Ingredients Rice ½ kg Mutton ½ kg Dried apricots 6 Sambal oleak 2tbsp Cashew nuts 8 to 10 Clarified butter as required Oil as required Water as required Brown onion 1 cup Ginger garlic paste 1 tbsp Allspice 1 tsp Button red chilies 4 Cinnamon 1 inch piece Yogurt 1 cup Green cardamom 3 Black pepper whole 6 Cloves 6 Black cumin ½ tsp Turmeric ½ tsp Saffron soaked ¼ tsp Coriander leaves ½ bunch Mint leaves ½ bunch Method Fry the dried apricots and cashew nuts in ghee, keep aside. Grind the brown onion and red chilies to a fine paste, marinate mutton pieces with curd, ginger garlic paste, grinded onion paste, turmeric and salt. In a pressure cooker, heat oil, add the marinated mutton, pressure cook till done with 1 cup water. In another pan, heat 2 tbsp ghee, add whole spices, fry for a while, add the boiled rice, mix, add ¼ cup water, leave it on dum. To assemble Heat ghee in a pan, add the cooked mutton, sprinkle with 1 tsp allspice powder, cover with rice followed by saffron milk. Lastly add the fired nuts, cover tightly and keep it on dum for 15 mins, serve hot garnished with chopped coriander and mint.
Paneer karahi:
Ingredients
Cottage cheese 50 gm Oil ¼ cup Tomatoes 4 boiled, skin removed and chopped Button red chilies 2 Ginger garlic paste 1 tsp coriander seeds crushed 1 ½ tsp Ginger julienne 1 tbsp Coriander leaves 2 tbsp Capsicum 1 cut into julienne Salt 1 tsp Dried fenugreek 1 tsp Sambal oleak 2tbsp Green chili garlic sauce 2tbsp Method
Cut cottage cheese in pieces, heat oil add ginger garlic paste, fry and add tomatoes, fry well, add all the seasonings with paneer, cook for 5 mins, garnish with coriander, serve immediately.
