Memoni Biryani recipe

Memoni Biryani recipe:

Hi I am posting the below recipe which was originally posted by late Sara Riaz, may she rest in peace. Memoni Biryani resembles Sindhi biryani a lot and usually cooked with Mutton

Ingredients:



Memoni Biryani

Lamb or Chicken 1 kg (12 pieces)
Potato 250 gm (large cubes)
Tomato 250 gm (sliced)
Rice ½ kg (soaked)
Yogurt 1 cup (beaten)
Green chili 10-12
Dry plums 12
Onion 6 large (sliced thinly)
Salt to taste
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Whole all spices 1 tbsp
Red chili powder 1 tbsp
Coriander 1 tbsp
Cumin powder 1 tsp
All spices powder 1 tsp
Turmeric powder ½ tsp
Nutmeg and Mace ½ tsp
Green cardamom ½ tsp
Screw pine water 1 tsp
Yellow color 1/3 tsp + 1 pinch
Coriander 1 bunch (chopped)
Mint 1 bunch (chopped)
Oil approximately 3/4 cup

Cooking Method:
Par-boil rice in salted water with whole all spices.
Sieve and set aside.
Heat oil, add onions and fry till golden.
Take half the onion out on absorbent paper.
Then add ginger, garlic, salt, nutmeg and mace, green cardamom, red chili powder, all spices powder, turmeric, coriander and cumin powder in the rest of the onion left in pan.
Now add tomatoes and yogurt, cook.
Add meat and cook till tender.
Apply a pinch of yellow food color on potatoes and fry.
Now add fried potatoes, dry plums and green chilies to the chicken, mix.
Spread the rice over meat.
Drizzle 2 tbsp. oil and 1/2 tsp. yellow food color mixed in screw pine water on top.
Sprinkle fried onion, chopped coriander and mint over the rice.
Cover tightly and cook on very low heat for 15 minutes.
Memoni Biryani is ready to serve.

your summer drink Mojito recipe

Mint and lemon frappe (Mojito) recipe:
Mojito is the perfect summer drink here is how you can prepare it at home:

Ingredients:

Lemon juice 2 tbsp
Mint leaves 8 grinded
Caster sugar 2 tbsp heaped
Ice cubes 1 cup
White drink 1 cup

Method:

In a blender add 2 tbsp. lemon juice, 8 mint leaves, caster sugar, ice cubes and your desired drink (sprite, 7up etc.) ,and blend well, garnish with mint leaves.

green chutney recipe

Mint or podina hari mirch  green chutney recipe:

Ingredients for Chutney:


Podina ki chatni

Green chilies 6
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Dry mango 2 piece
Salt ½ tsp
White cumin ½ tsp
Yogurt 2 tbsp
Onion chopped 2 tbsp.

Preparation method for Chutney:

In a blender put 6 green chilies, 2 tbsp chopped onion, ¼ bunch mint leaves, ½ bunch coriander leaves, 2 tbsp yogurt, 2 piece dry mango, ½ tsp salt and ½ tsp white cumin, blend with ¼ cup water till smooth.

The best Bun Kabab recipe

Karachi wale Bun Kabab ki recipe:



Karachi bun kabab

Ingredients for Kabab:

Chopped onion 1
Button red chilies 8
Mince 250 grams
Gram lentil (dal chana) ½ cup
Water 1 ½ cup
Salt 1 tsp
All spice (garam masala) 1 tsp
Ingredients for Chutney:
Green chilies 6
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Dry mango 2 pieces
Salt ½ tsp
White cumin ½ tsp.
Yogurt 2 tbsp.
Onion chopped 2 tbsp

Ingredients for Bun Kabab

Onion finely sliced 1
Tomato sliced 1
Sliced cucumber 1
Eggs (stiffly beaten) 2
Chori wala bun 4

Method for Kabab:

In a pan put together 1 onion, 8 whole red chilies, 250gm beef mince, ½ cup gram lentil, 1 tsp salt, 1 tsp all spice and 1 ½ cup water, cook till water dries and mince tender, remove from fire, cool and chopparize the mixture well.

Method for Chutney:

In a blender put 6 green chilies, 2 tbsp chopped onion, ¼ bunch mint leaves, ½ bunch coriander leaves, 2 tbsp yogurt, 2 piece dry mango, ½ tsp salt and ½ tsp white cumin, blend with ¼ cup water till smooth. Keep aside.

Finally to Serve:

Make thick patties (shami kabab) with ground mince lentils mixture, dip in beaten egg, shallow fry on a griddle with oil as required, slit the bun from centre, toast bun, spread prepared chutney on the toasted bun, top with fried patty, put onion slice, tomato slice, couple of cucumber slices, top with 1 tbsp green chutney, cover with other half of the bun and cut into 2 from center. Server hot with green chutney.

Inspiration: Shireen Anwer.

Chapli Kabab recipe

Chapli Kabab recipe:
Here is how to cook chapli kabab, a very simple Pakistani recipe

Chapli Kabab

Ingredients:

Beef or lamb mince 1/2 kg
Gram or Corn flour 4 tbsp
Coriander seeds 2 tbsp (crushed)
Pomegranate seeds (anardana) 2 tbsp
Red pepper 3 tsp (crushed)
Fresh ginger paste 1 tbsp
2 eggs omelette
Salt to taste
Black pepper crushed 2 tsp
Tomatoes 6 (medium sized, chopped)
Onion 2 (finely chopped)
Green chilies 5 (hand chopped)
Egg 2
Oil for frying

Method:

• Beat two eggs, add little salt and red pepper and make omelette in a pan.
• In a mixing bowl add all the above ingredients (excepts oil which is for frying).
• Also add the omelette and mix so that omelette in broken into small pieces and mixed with all the ingredients.
• Let the mixture set in a refrigerator for 2 - 3 hours.
• Make flat medium sized patties out of it.
• Fry the patties and enjoy!
• Serve with green chatni and naan.

Lahori Murgh Cholay recipe

Famous Lahori Murgh Cholay recipe
Murgh chanay is a very famous Lahori dish, you can try it using the below recipe:

Ingredients:

Murgh Cholay

• Chicken pieces 12 (medium pieces of one chicken)
• Chickpeas  1 cup (soaked over night in water)
• Oil 1 cup
• Finely chopped onions 2 (medium)
• Chopped tomatoes 3 (medium sized)
• Ground white cumin 1 tsp
• Turmeric powder 1 tsp.
• All spice powder (garam masala) 1 tsp
• Ginger garlic paste 1tbsp
• Red chili powder 1 tbsp
• Finely chopped ginger 1 tbsp (for garnishing)
• Soda bi carbonate 1/4 tsp
• Chopped fresh coriander for garnishing
• Salt to taste

Method:

• Heat oil in a large pan and fry the onions till golden brown.
• Now add chicken and cook till it dries.
• Add salt, ginger garlic paste, turmeric powder, red chili powder, all spice powder and stir
• Keep it on a low flame.
• Now drain the water from the soaked chickpeas.
• Add around three glasses of water and boil chickpeas in a saucepan.
• Add bicarbonate soda and cook until the chickpeas are tender.
• Add the chickpeas and chopped tomatoes to the pan where chicken is cooking.
• Add around two cups of water and keep cooking until the mixture begins to boil.
• Lastly add chopped ginger, fresh coriander and white cumin to the pan.
• Cover and simmer for five to seven minutes or until the oil separates and come on top.
• Serve with hot naans or bread.

Pakistani sweet Gulab Jamun recipe

Pakistani Gulab Jaman home recipe:

Gulab Jamun is a solid milk based dessert, very popular in south Asian countries. I really love it and often make it at home. Here is how you can also make Gulab Jamun at home:

Ingredients:

• Egg ½

  

  Gulab Jamun

• Khoya 250 - 300 grams
• Sugar 2 cups
• Milk powder 1/2 cup
• Green cardamoms 8
• Water as required to make sugar syrup
• Kewra essence three, four drops
• Clarified (unsalted) butter as required
• Plain flour (maida) 1 tbsp
• Semolina (suji) 1 tbsp
• Baking powder 1/4 tsp
• Oil for frying (you can use pure ghee as well)

Method:

• Add sugar in a pan with enough water and heat it to form the syrup.
• When it starts to thicken add green cardamoms and remove from heat after five minutes.
• Beat the egg and add khoya, semolina, plain flour and milk powder into it.
• Mix together using your hands.
• Add baking powder and clarified butter and knead the mixture, keep aside for 10 minutes.
• Make small balls from that mixture (depend on what size you want for your Gulab Jamans)
• Add oil in a pan for deep frying and keep it on medium flame
• Add the balls in the pan and fry till golden color.
• Now dip the balls in the sugar syrup, you can garnish it with blanched pistachios and serve hot.