Batair Pulao With Vegetable Raita & Chicken Afghani Pulao | Batair Pulao | Afghani Pulao | Pulao
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Ingredients for Batair Pulao:Ingredients for
Ingredients for Batair Pulao:
Ingredients for Grinded Powder:
1 Black Cardamom (Badi Elaichi)
Cumin Seeds (Zeera) 1 Tsp
3 Green Cardamoms (Hari elaichi)
Black Pepper Corns (Sabut Kali Mirch) 1/2 Tsp
1 Cinnamon Stick (Darcheeni)
Ingredients for Batair Pulao:
6 Quail (Batair)
Oil 1/2 Cup
2 Bay Leave (Tez Pata)
Black Caraway (Kala Zeera) 1 Tsp
3 Dried Red Chillies (Sabut Lal Mirch)
2 Medium Onions (Piyaz)
2 Medium Tomatoes (Tamatar) Blended
Red Chilli (Lal Mirch) Powder 1 Tsp
Salt (Namak) 1 Tbsp
Water 4 Cup
2 Cups Washed & Soaked Rice (Chawal)
Oil 1 Tbsp (For frying Quail)
Ingredients for Vegetable Raita:
Yogurt (Dahi) 1 Cup
Chopped Coriander Leaves (Dhania) 2 Tbsp
Chopped Mint Leaves (Poodina) 2 Tbsp
Chopped Cucumber (Kheera) 3 Tbsp
Chopped Tomatoes (Tamatar) 1 Tbsp
Chopped Green Chillies (Hari Mirch) 1 Tsp
Chopped Onion (Piyaz) 2 Tbsp
Salt (Namak) 1/4 Tsp
Cumin (Zeera) Powder 1/2 Tsp
#BatairPulaoRecipe
#QuailPulaoRecipe
#QuailRiceRecipe
Ingredients for Recipe @DastarKhawanCooking
600 Gram Chicken
1/2 Kg Rice
1/2 Cup Oil
1 Onion
1 Large Carrot
1/4 Cup Raisins
30 Gram Almond (Soacked)
Salt to Taste
1/2 Tsp Balck Pepper
1 Tsp Garam Masala Powder
1 Cinnamon Stick
4-6 Cloves
1 Tsp Cumin Seeds
1 Tbsp Ginger Garlic Paste
1 Tbsp Sugar
Method For Afghani Pulao (Garnishing):
Take 1 Tbsp Oil add Carrot & Sugar. Cook for 3-4 minutes. Add Almonds , Raisins & cook for 2-3 minutes .Keep it aside.
Method For Afghani Pulao:
In a pot heat 1/2 cup Oil. Add Cloves ,Cinnamon , Cumin Seeds & fry for 2 minutes. Add Onion & fry until light golden. Add Ginger Garlic Paste & Chicken. Cook until chicken changes its colour to golden.
Add 5 cups water ,Salt & Garm Masala Powder. Cover & cook until chicken is done.
Separate the chicken from stalk. Fry the chicken in 1 tbsp oil until golden. Add the washed & soaked Rice in the stalk. Cook until water is evaporated. Now add Chicken , Carrot ,Raisins & Almonds. Cover & keep on low flame for 10 minutes.
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@dastarkhawancooking
Ingredients for Grinded Powder:
1 Black Cardamom (Badi Elaichi)
Cumin Seeds (Zeera) 1 Tsp
3 Green Cardamoms (Hari elaichi)
Black Pepper Corns (Sabut Kali Mirch) 1/2 Tsp
1 Cinnamon Stick (Darcheeni)
Ingredients for Batair Pulao:
6 Quail (Batair)
Oil 1/2 Cup
2 Bay Leave (Tez Pata)
Black Caraway (Kala Zeera) 1 Tsp
3 Dried Red Chillies (Sabut Lal Mirch)
2 Medium Onions (Piyaz)
2 Medium Tomatoes (Tamatar) Blended
Red Chilli (Lal Mirch) Powder 1 Tsp
Salt (Namak) 1 Tbsp
Water 4 Cup
2 Cups Washed & Soaked Rice (Chawal)
Oil 1 Tbsp (For frying Quail)
Ingredients for Vegetable Raita:
Yogurt (Dahi) 1 Cup
Chopped Coriander Leaves (Dhania) 2 Tbsp
Chopped Mint Leaves (Poodina) 2 Tbsp
Chopped Cucumber (Kheera) 3 Tbsp
Chopped Tomatoes (Tamatar) 1 Tbsp
Chopped Green Chillies (Hari Mirch) 1 Tsp
Chopped Onion (Piyaz) 2 Tbsp
Salt (Namak) 1/4 Tsp
Cumin (Zeera) Powder 1/2 Tsp
#BatairPulaoRecipe
#QuailPulaoRecipe
#QuailRiceRecipe
Ingredients for Recipe @DastarKhawanCooking
600 Gram Chicken
1/2 Kg Rice
1/2 Cup Oil
1 Onion
1 Large Carrot
1/4 Cup Raisins
30 Gram Almond (Soacked)
Salt to Taste
1/2 Tsp Balck Pepper
1 Tsp Garam Masala Powder
1 Cinnamon Stick
4-6 Cloves
1 Tsp Cumin Seeds
1 Tbsp Ginger Garlic Paste
1 Tbsp Sugar
Method For Afghani Pulao (Garnishing):
Take 1 Tbsp Oil add Carrot & Sugar. Cook for 3-4 minutes. Add Almonds , Raisins & cook for 2-3 minutes .Keep it aside.
Method For Afghani Pulao:
In a pot heat 1/2 cup Oil. Add Cloves ,Cinnamon , Cumin Seeds & fry for 2 minutes. Add Onion & fry until light golden. Add Ginger Garlic Paste & Chicken. Cook until chicken changes its colour to golden.
Add 5 cups water ,Salt & Garm Masala Powder. Cover & cook until chicken is done.
Separate the chicken from stalk. Fry the chicken in 1 tbsp oil until golden. Add the washed & soaked Rice in the stalk. Cook until water is evaporated. Now add Chicken , Carrot ,Raisins & Almonds. Cover & keep on low flame for 10 minutes.
Join this channel to get access to perks:
@dastarkhawancooking
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در تاریخ 1402/01/02 منتشر شده
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