Good Chicken Recipes Biography
Source: (Google.com.pk)
good healthy CHicken chicken (also referred to as Southern aaaaccurate chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
Take a break from typical Achar Gosht (Pickled Mutton Curry) for a hot and sour desi mutton curry and try out this really quick and easy recipe.
Gosht Ka Khatta Salan (Sour Mutton Curry)
Ingredients
Mutton 1 kg (with marrow bones)
Onions 5 (ground with 1 tsp of cumin seeds)
Chili powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder ½ tsp
Salt to taste
Tomatoes 6 (ripe, pureed)
Cumin seed 1 tbsp
Fenugreek seed 1 tbsp
Mustard seeds 1 tbsp
Bay leaf few
Green chili 4
Coriander leaves few
Coconut powder 1 tbsp
Oil as required
Water 3 cups
Cooking Directions
Toast cumin, fenugreek seeds and mustard seed on low heat.
Grind this into a fine powder, keep aside.
Add 1 tbsp of the toasted ground spice and everything else in a pressure cooker and mix well.
Add three cups of water and pressure cook it.
Check if the meat is done, if not then add another cup of water and cook for some more time.
Gently simmer it covered on low heat till oil separates.
Sour mutton curry is ready.
Serve hot with flatbread.
CHICKEN TAHRI RECIPIE
INGREDIENTS:
1 kg chicken curry (left over)
½ of 1 large size onion
1 teaspoon cumin seeds
2 cups basmati rice-qila excel extra long grain
3 cups water
½ teaspoon salt
oil
METHOD:
soak rice in luke warm water.
fry onion to pink color then turn off the stove and add 1 teaspoon cumin seeds to the onions,they will be roasted in the hot oil. Add these to the chicken.
take at least 1 kg of cooked chicken curry , tahri made with less chicken curry doesn't taste good.
put rice & 3 cups of water in rice cooker and add cooked chicken curry
add salt, as chicken curry already has salt added to it; for rice ½teaspoon salt will be enough.
Turn "ON" the rice cooker ; after some time when rice will be cooked cooker will automatically go on "warm"
No need to stir the rice very often, they cook themself in rice cooker, if needed, stir only when rice still have water in them.
Serve with green coriandar,mint and green chili sauce added to yogurt.
IMPORTANT NOTES:
For cooking soaked rice in rice cooker: add 6 cups of water for 5 cups of soaked rice
For cooking unsoaked rice in rice cooker: add 6½cups of water for 5 cups of unsoaked rice.
For cooking soaked rice in pot on stove top: add water1½ times more than rice; so for every 1 cup of rice add 1½ cups of water
in rice cooker the quality of rice comes out 30% better than cooked in pot on stove top.
When cooking in rice cooker stir once, if cooking too much rice like 6-8 cups. Stir when rice still have water in them.
Heat oil in a kadhai and saute half the onions till golden brown. Remove. Peel and chop the ginger and the garlic.
Gosht Handi Pasinda
Ingredients
Lamb escallops (2" × 4") 750 gm
Bay leaf (tej patta) 1
Black cardamoms 2
Black pepper powder 1/2 tsp
Cardamom powder 1/2 tsp
Cinnamon 1" stick
Cloves 6
Cooking oil 1/2 cup
Coriander leaves, chopped 1 tsp
Garam masala 1 tsp
Garlic cloves 3 tbsp
Ginger 25 gm
Onions, sliced 1 cup
Poppy seeds 1 tbsp
Red chilli powder 1 tsp
Yogurt 1 cup
Cooking Directions
Heat oil in a kadhai and saute half the onions till golden brown.
Remove. Peel and chop the ginger and the garlic.
Mix with the browned and raw onions and poppy seeds and blend to a fine paste with 30 ml/2 tablespoons water.
Heat the oil left in the kadhai and crackle the black cardamoms, cinnamon, bay leaf and cloves.
Add blended paste and saute for 3 to 4 minutes.
Add yogurt and cook for 4 to 5 minutes.
Add the lamb pieces and cook for another 3-4 minutes till the fat surfaces.
Transfer to a casserole. Add 120 ml water. Sprinkle red chilli powder, garam masala, cardamom powder and black pepper powder on top.
Cover and cook in a preheated oven at 275 ºF for 10 minutes.
Garnish with coriander, wipe the edges of the dish and serve with naan.
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Good Chicken Recipes for Dinner In Urdu In Urdu By chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
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