Pak Ladies » Rice

How to Make Spicy Charga Biryani in Urdu – English

Ghazala — Sun, 18 Mar 2012 17:21:19 +0000

Spicy Charga Biryani

This charga biryani is a complete meal; you can apply spices on chicken and can freeze for any dinner party for advanced preparations. Just make salad and raita to serve with this dish. You can increase quantity of ingredients for extra serving. Also visit to try Delicious Karahi Biryani Recipe.

Ingredients for Charga

Whole chicken – 1 or 1 ¼ kg
Lemon juice – 3 tbsp
Salt – 1 tsp
Black pepper – 2 tsp
Red chilli powder – 1 tbsp
Orange food colour – ¼ tsp
Garam masala powder – 1 tsp
Oil – 1 ½ tbsp
Ginger garlic paste – 3 tbsp

Method:

Wash chicken, pat dry. Then give deep cuts and tie with the thread. Then mix and apply all above ingredients with oil, on the inside and outside of the chicken. Leave for 1 to 2 hours. Then steam marinated chicken in steamer for 15 to 20 minutes. Then bake in preheated oven on 200 degree for 10 minutes, to give nice brown colour.

Ingredients for Rice:

Rice – 300gm
Bay leaves – 2
Big cardamoms – 2
Cloves – 4
Cinnamon sticks – 2
Onion – 1
Ghee – 4 tbsp
Black cumin seeds – 1 tsp
Salt – to taste
Orange food colour – 1 pinch
Tomato – 4
Whole green chillies – 3
Ginger garlic paste – 2 tbsp
Garam masala powder – ½ tsp
Red chili powder – ½ tsp

Method:
In a pan, put ghee and heat it up. Then add cardamoms, cinnamon sticks, cloves and bay leaves, and fry for a second. Then add onion and fry until golden brown then ginger garlic paste, tomato and green chillies, and fry well. When tomato softens, add red chilli powder, salt and garam masala powder. Fry for 2 to 3minutes and off the fire. Boil rice with black cumin seeds and salt. Now take a pan, apply some oil, then spread half rice, then cooked gravy, then rice, then cooked charga, then green chilli, fresh coriander and orange food colour, cover and cook on dum for 10 to 15 minutes. Yummy charga biryani is ready to serve.

How to Make Potato Peas Khichdi Recipe in Urdu – English

Annie — Thu, 09 Feb 2012 15:52:40 +0000

Potato Peas Khichdi

Ingredients

Rice – 3 cup (soaked)
Potatoes – 3
Peas – 1 cup
Coriander leaves – ½ cup (chopped)
Green chili – 5-6
Ginger garlic paste – 1 tbsp
Turmeric powder – ½ tsp
Onion – 1 (cut into slices)
Plum – 6-8
Yogurt – ½ cup (whipped)
Salt – to taste
Red chili powder – 1 tsp
Cumin – 1 tsp
All spice powder – ½ tsp
Oil – ½ cup
Chicken stock – as required

Method:

Cut potatoes in cubes and boil for 5 minutes. Heat oil in a frying pan and fry onions till brown. Add cumin, ginger garlic paste, peas, turmeric powder, red chili powder and fry for a while. Now add yogurt, plum, salt, all spice powder and potatoes. Add soaked rice and mix well (you can also put chicken stock or chicken cube with water). Add coriander leaves, green chilies, cover and cook until water dries. Finally steam rice on low flame for few minutes. Serve potato peas rice with raita and salad.

Mazedar Sada Pulao Recipe in Urdu – English

Ghazala — Tue, 07 Feb 2012 15:03:15 +0000

Mazedar Sada Pulao Recipe
Ingredients:

Chicken – 1 kg
Onion – 1
Cinnamon sticks – 2
Ginger garlic paste – 1 tbsp
Yogurt – 1 cup
White cumin seeds – 1 tsp
Salt – to taste
Black pepper – 6
Ground fennel seeds – 1 tbsp
Big cardamoms – 2
Green cardamoms – 4
Clove – 4
Rice – 750gm
Black cumin seeds – 1 tsp
Bay leaf – 1
Green chilli – 5
Oil – 1/2 cup
Kewra – 1 tbsp
Nutmeg, mace powder – 1/2 tsp
Star anise – 1
Green cardamom powder – 1/2 tsp
Fried and ground dry coriander – 1 tbsp

Method:
Take a pan, heat up oil and fry sliced onion until light brown, then add black cumin, big cardamoms, cinnamon sticks, bay leaf, and black pepper, white cumin seeds, clove,star anise, ginger garlic paste and chicken, fry well. Then add yogurt and salt, fry well. Then cover and let it cook until chicken is done. Then add fennel seeds, dry coriander, green chillies and water, cook and bring to boil. Now add soaked rice, mix and cook until water dries. Then add nutmeg powder, mace powder, green cardamom powder, kewra and yellow colour, mix and put on dum for 15 minutes. This pulao can be eaten without raita and salad.

How to Make Gur Ke Chawal Recipe in Urdu – English

Ghazala — Thu, 02 Feb 2012 16:05:18 +0000

Gur Ke Chawal

Gur Ke Chawal is very simple recipe which can be served as a snack or as a dessert. It is very easy and quick to make and really yummy.

Ingredients:

Basmati Rice – 1/2 kg
Jaggery – 250gm
Ghee – 1/2 cup
Cinnamon – 3 pieces
Clove – 4
Fennel seeds – 1 tbsp
Cardamom – 4
Almond, pistachio – 3/4 cup
Cream – 3/4 cup

Method:

Take water double the quantity of the rice, add the gur (Jaggery), and mix well and allow it to dilute. In a pan, heat up Ghee on medium heat, and then add cinnamon, green cardamom, clove and fennel seeds. Now add gur mixture and bring to boil. Then put chopped pistachio, almond and rice, mix and cook until water dries. Then put on steam for 15 minutes. Serve with crushed almonds, silver paper and cream.

How to Make Mix Grill Biryani Recipe in Urdu – English

Ghazala — Sun, 22 Jan 2012 17:03:33 +0000

Mix Grill Biryani

Ingredients:

Chicken – 250gm
Under cut beef – 250gm
Quails – 2
Mutton chops – 250gm
Boiled eggs – 2
Ginger garlic paste – 2 tsp
Salt – to taste
Yogurt – 1/2 cup
Onion – 1 medium
Red chilli powder – 2 tsp
Cumin seeds – 1 tsp
Garam masala powder – 1 tsp
Oil – 1/2 cup
Green chillies – 5
Fresh coriander – 1/2 bunches
Chopped mint – 1/4 bunch
Fried brown onion – 2 tbsp
Boiled rice – 1/2 kg
Yellow food colour – few drops

Method:
Take a pan, add oil and sauté onion, then add ginger garlic paste and fry for 2 seconds. Then add cumin seeds, garam masala, red chilli powder and salt, mix along with some water to prevent burning. Then add chops, Quails and fry well. Then add yogurt and fry until yogurt mixes well. Cover and let it cook until Quails and chops are done. Then add undercut beef slices and chicken, cook until all meat is done well. Now add fresh coriander, mint and green chilli, mix well. Now spread cooked meat in a big pan, make a ring in centre of pan; now spread boiled rice, then 2 tbsp oil, fried brown onion and food colour. Put on dum for 10 to 15 minutes. Now take out rice in serving dish, then place meat separately on rice, then garnish with boiled eggs and fried brown rice.

How to Make Kashmiri Biryani, English / Urdu Recipe

Ghazala — Sun, 25 Dec 2011 18:56:11 +0000

Kashmiri Biryani

Ingredients:

Chicken – 1 kg

Ginger garlic paste – 2 tbsp

Onion – 3

Oil – 1/2 cup

Black cumin seeds – 1 tsp

Mint – 1/2 bunch

Garam masala powder – 2 tsp

Whole garma masala – 1 tbsp

Bay leaves – 7

Fresh coriander – 1/2 bunch

Boiled rice – 1/2 kg

Green chilli – 4

Ingredients for Yogurt Mixture:

Yogurt – 1/2 cup

Turmeric powder – 1/2 tsp

Red chilli powder – 2 tsp

Coriander powder – 2 tsp

Salt – to taste

Kewra Water Mixture:

Kewra water – 1 tbsp

Green cardamom powder – 1/4 tsp

Saffron – 1/4 tsp

Nutmeg, mace powder – 1/2 tsp

Mix all ingredients in kewra water.

Method:

Take a pan, add oil and fry onion until it turns golden brown, then take out half an onion. Now in remaining onion, add whole garam masala and ginger garlic paste, fry for 1 second and add chicken and fry until it turns golden. then add yogurt mixture and fry well, cook until it’s done. When the chicken is done, add garam masala powder, mix well. Now on cooked chicken, spread mint, green chilli, fresh coriander and kewra mixture, then spread boiled rice and put on dum for 15 to 20 minutes. Garnish with fried onion and serve with salad and raita.

Mutton Zafrani (saffron) Pulao and Tomato Raita

Ghazala — Tue, 06 Dec 2011 18:18:43 +0000

Mutton Zafrani (saffron) Pulao

Ingredients:

Mutton boti – ½ kg

Mutton chest – ½ kg

Onion – 1 sliced thinly

Fennel seeds – 2 tbsp

Oil – 1/3 cup

Salt – to taste

Rice – 3 cup

Ginger chopped – 1 tbsp

Garlic chopped – 1 tbsp

Whole garam masala – 2 tbsp

Saffron – 1 pinch

Method:

Take a pan, put oil, heat it up, then put mutton, fry for 10 minutes, then put chopped ginger garlic, onion, and whole masala and fennel seeds, fry well. Then add salt and water, cook on high heat until start boiling, then cook on low heat until mutton is done. Then strain stock, take out mutton, throw all masala. Now in pan put stock and add saffron, cook until start boiling, then add soaked rice and cook when water dries, cover and cook on very low heat on steam for 15 to 20 minutes. Serve with tomato raita .

Tomato Raita

Ingredients:

Yogurt – 250g

Tomato – chopped 1

Onion – 1 chopped

Green chillies – 4 chopped

Salt – to taste

Black pepper – ½ tsp

Lemon juice – 1 tbsp

Garlic clove – 1 chopped

Blend yogurt little bit, then add all above ingredients and mix well. Serve with rice.

Eid Special Bombay Biryani, Urdu / English Recipe

Ghazala — Wed, 02 Nov 2011 16:52:35 +0000

Eid SpecialBombayBiryani

Ingredients:

Chicken – 1 ¼ kg or mutton 1 kg

Ginger garlic paste – 2 tbsp

Salt – to taste

Onion – 3

Cloves – 5

Oil – ¾ cup

Black pepper – 6

Green cardamoms – 3

Cinnamon sticks – 2

Bid cardamoms – 2

Tomato – 4 chopped

Turmeric powder – ½ tsp

Red chilli powder – 2 tsp

Cumin seeds – ½ tbsp

Yogurt – ¾ cup

Rice – 750gm

Green chillies – 15

Meggi Umda Maza – 2 packets

Potato – 2 (boil in water with salt, turmeric powder and red chilli powder until half done)

For yogurt mixture:

Yogurt – 2 tbsp

Milk – 4 tbsp

Kewra – 1 tbsp

Ground star anis – 1 tsp

Orange food colour – ¼ tsp

Mix all ingredients in yogurt and milk.

Ingredients for layers:

Lemon – 1 cut in slices

Green cardamom powder – 1 tsp

Nutmeg, mace powder – ¼ tsp

Mint – ¼ bunch

Fresh coriander – ½ bunch

Tomato – 1 sliced

Dry plums – ½ cup

Method:

Take a pan, add ¾ cup oil and fry onion along with whole garam masala until turn into golden brown. Then take out ¼ cup oil for use at the end of biryani.

Now in brown onion add ginger garlic paste, fry for 1 sec and then add chicken or mutton, fry well until golden. Then add turmeric powder, red chilli powder, salt, yogurt, chopped tomato and green chillies, mix and fry well. Then cove and cook until chicken or mutton done. Then add half done potato, Maggi Umda Maza, mix well. Now lemon slices, green cardamom powder, nutmeg, mace powder, soaked dry plums, yogurt mixture, fresh coriander, mint, tomato slice, boiled rice and ¼ cup oil, cover and put on dum for 15 to 20 minutes. Serve with raita and salad.

Biryani Badshahi Recipe

Ghazala — Mon, 17 Oct 2011 16:56:48 +0000

Shared By: Marium Hamid, Arksansas (USA)

Biryani Badshahi Recipe

Ingredients:

Mutton – 1/2 kg

250 gms Rice boiled

311/2 tblsp Lemon Juice

10 blanched Almonds (Badam)

1/2 tblsp Mint Leaves (Pudina Leaves)

1 cups Butter

1 handfuls chopped Coriander Leaves (Dhania Patta)

1/2 tblsp Cumin Seed (Jeera)

2 large sliced Onion (Kanda Pyaaz)

2 Brown Cardamom (Elaichi Moti)

1 tblsp Oil

4 pods Garlic (Lasun)

2 Cloves (Lavang)

1 ” long piece Ginger (Adrak)

1/2 tblsp Saffron (Kesar)

1/2 tblsp Green Chilly (Hari Mirch) chopped

1/2 tblsp Red Chili Powder (Lal Mirchi)

1/2 ” Cinnamon (Tuj/Dalchini)

1/2 kg Curd (Dahi)

125 ml Milk

3 cups Water

Method:

First wash and soak rice. Then fry sliced onions to a golden brown color. Soak saffron in water. Now grind ginger, red chillies, garlic and almonds and fry these in butter. Add it to the mutton and salt and stir for 5 minutes.

Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left. Boil rice with salt in another pan. Put curd into a piece of muslin cloth and let the water drain away. Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.

Strain the saffron water and add lemon juice. Add all this to mutton. Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.

Now pour milk and some butter and cover the vessel. Seal the edges of the pan with flour paste. Place the can on flame for one hour. Serve it very hot with some curry.

How to Cook BBQ Chicken Biryani, English / Urdu Recipe

Ghazala — Wed, 28 Sep 2011 12:05:46 +0000

BBQ Chicken Biryani

Ingredients for Chicken Marination:

Boneless chicken – 500g

Ginger garlic paste – 2 tsp

Salt – 1 tsp

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – 1 tsp

Oil – ¼ cup

Apply all above ingredients on chicken and leave for 1 hour, then cook in pan and give smoke of charcoal for BBQ affect.

For rice:

Onion – 2 thinly sliced

Ginger garlic paste – 2 tbsp

Tomato – 2

Green chilli – 5

Fresh coriander – ½ bunches

Kewra water – 1 tsp

Oil – ¼ cup

Boiled rice – ½ kg

Orange food colour – few drops

Red chilli powder – 2 tsp

Yogurt – ½ cup

Salt – to taste

Method:

In a pan put oil, heat it up then put onion and fry until golden brown, then add ginger garlic paste and fry for 2 sec, add chopped tomato, red chilli powder, turmeric powder and salt, mix and fry well. Then add yogurt and fry until yogurt mix well. Now add chopped fresh coriander, boiled rice and green chillies, mix well. Then on top add kewra water and food colour, cover and cook on seam for 10 to 15 minutes. Now put rice in serving dish, on top spread cooked chicken and serve this yummy BBQ biryani.

Pak Ladies » Rice

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