Burani Boondi Raita | Evening With Shireen | Masala TV Show | Shireen Anwar
- 5 years ago
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.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
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.
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.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/
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.