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Afghani Rice With Chapli Kabab Recipe | Flame On Hai | Irfan Wasti | Desi Food

Afghani Rice With Chapli Kabab is a royal touch. It has a wonderful aroma that makes it even more delicious to have. Give this royal recipe a try !

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Afghani Rice With Chapli Kabab:
AFGHANI RICE
Rice 500 gm
Ghee ¼ cup
Onion slices 1 large
Garlic paste 1 tbsp
Salt to taste
Chicken powder 1 tbsp
Cinnamon sticks 4 to 5
Water as required
GARNISH
Carrot julienne ½ cup
Sugar ½ cup
Raisins 2 tbsp
Almonds 5 to 6
Water 1 cup
CHAPLI KABAB
Beef mince 500 gm
Beef fat 100 gm
Ginger & garlic paste 1 tbsp
Onion chopped 1 medium
Green chili big chopped 3 to 4
Tomato chopped 1 medium
Eggs 3 pcs
Ghee 2 tbsp
Flour 2 to 3 tbsp
Oil for frying
CHPALI KABAB MASALA
Red chili crushed 1 tbsp
Turmeric powder ½ tsp
Salt 1 tbsp
Coriander crushed 1 tbsp
Cumin crushed 1 tbsp
Pomegranate seeds 1 tbsp
Garama masala powder 1 tsp
METHOD
For Rice, heat clarified butter add onion fry well. Add cinnamon and garlic paste fry well. Add water then add salt and chicken powder cook for 10 to 15 minute let it boil. Add rice leave for simmer. For garnish, add carrot, sugar, water and raisins in pan cook till sauce becomes thick. For chapli kabab, grind beef minced and fat well. Mix all vegetables, spices and egg. Cook in hot oil. In the end apply garnish on rice, then keep kabab on it serve. For chapli kabab masala, mix all ingredients in minced


Mediterranean Fish:
FISH MARINADE
Fish fillet 1 fillet
Garlic paste 1 tbsp
Salt to taste
Black pepper 1 tsp
Oregano 1 tsp
Mustard paste 1 tbsp
Lemon juice 2 tbsp
MAKING
Butter 1 tbsp
Capsicum 1
Tomato slices 1
Lemon slices 1
Spring onion 1
Cauliflower 4 -5 chunks
Fresh coriander for garnish
METHOD
In mixing bowl add all ingredient of marinate and fish fillet. Leave in fridge for 2 to 3 hour for marinate. Heat butter in pan, mark on fish from both sides. Cook on low flame for 8 to 10 minute. Add all vegetables leave for cook. When fish is done remove and serve hot.



Tikka Boti Pasta:
TIKKA MARINADE
Chicken boneless cubes 1 cup
Salt 1 tsp
Red chili powder 1 tbsp
Black pepper 1 tsp
All spice powder ½ tsp
Vinegar 2 to 3 tbsp
Yogurt 4 to5 tbsp
Red orange color as required
Oil 2 to 3 tbsp
Coal for smoke
For Pasta:
Marinated chicken 1 cup
Pasta boiled 1 cup
Oil 2 tbsp
Onion slices half
Capsicum slices half
Tomato slices half
Coriander chopped 1 to 2 tbsp
METHOD
In mixing bowl add chicken and all ingredients to marinate chicken leave for 2 hour. Heat oil add marinated chicken cook. Give a smoke of coal. Heat oil in separate pan add onion and capsicum sauté well. Add ready chicken, paste, tomato and green coriander, mix well.

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