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Qeema Masoor Pulao | Food Diaries | Zarnak Sidhwa | 26 December 2021 | Desi Food

#QeemaMasoorPulao #SeviyonKaZarda #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi


Qeema Masoor Pulao:


Oil 1 cup
Rice 4 cups (soaked)
Chicken mince 1/2 kg
Black lentil 250 gm
Potatoes 4 (cut into 2 pieces)
Yogurt 250 gm
Tomatoes (chopped) 5
Onions (sliced) 4
Ginger garlic paste 1 tbsp
Green chilies 7-8
Dried plums 10-12
Lemon 1 and a half
Orange food color 1/4 tsp

For The Spices:

Red chili powder 2 tbsp
Turmeric 1 tsp
Coriander powder 1 tbsp
Whole spice powder ½ tbsp
Salt 1/2 tbsp
Biryani masala 1 tbsp (optional)

For The Whole Spices:
Black peppercorns 1 tbsp
Green cardamoms 6-7
Black cardamom 1
Star anise 1
Cloves 7
Cinnamon sticks 2
Bay leaves 3

For The Rice Boiling:
Salt 3 tbsp
Cloves 4-5
Bay leaf 1
Vinegar 1 tbsp

Add all the above ingredients in water and let it boil. Add washed and soaked rice in it and boil till its almost 70% done. Drain all the water and keep it aside

Lentil prep:
Wash and soak lentil. boil it till its almost half done.

Curry cooking method:

In a pot, heat oil and fry all the whole spices until aromatic. Add onions and fry till translucent. Add mince and fry well, add ginger garlic paste first and fry for a minute. Now add turmeric, chili powder, salt coriander powder and food color, fry until oil separates. Add tomatoes and yogurt, mix well. Add lentil, potatoes and green chilies, add 1 glass of water. Cover and cook till all the things are tendered.
When prepared, squeeze lemons, add dried plums, sprinkle all spice powder and biryani masala (optional) at the top and let it simmer for 2 minutes.

Biryani layering:

In a large pot, add 5 tbsp oil and 5 tbsp water at the bottom, shake the pot to spread evenly. Add a layer of rice and then add a layer of curry. Shake the pot to spread evenly. Repeat the steps. Add the top layer add chopped coriander and mint leaves, and pour kewra water. Cover and cook on high flame for only 5 minutes, than turn your flame to very low, and let it simmer for 15 minutes.
Ready to serve!! Flip the pot to serve in a big platter, garnish with chopped hara dhanya and serve with raita and salad!!


Seviyon Ka Zarda:


Vermicelli 150 gm (one packet)
Green cardamoms 4
Sugar 150 gm
Clarified butter 100 gm
Fresh and thickened milk 1 kg
Desiccated coconut 2 tbsp
Raisins 2 tbsp
Dry dates (sliced) 2 tbsp
Almond (sliced) 2 tbsp
Yellow color 1/2ts

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