Raseela Qeema Matar is a classic dish that has been passed on from generations and is always a delight to have. Try it now if you haven’t had it before.
watch this Masala TV video to learn how to make Raseela Qeema Matar , Chana Chicken Ka Pulao and Lehsan aur mirch kay parathay Recipes. This show of Flame On Hai with Chef Irfan Wasti aired on 10 May 2020.
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Raseela Qeema Matar:
Ingredients
Beef mince 500 gm
Green peas boiled 1 cup
Oil ½ cup
Onion slices ½ cup
Ginger & garlic paste 1 tbsp
Green chili paste 1 tbsp
Tomato puree 1 cup
Yogurt ½ cup
Salt as required
Red chili crushed 1 tsp
Turmeric powder ½ tsp
All spice ½ tsp
Cumin crushed 1 tsp
Gram flour roasted 2 – 3 tbsp
Green chili julienne 2 se 3
Coriander chopped 1 tbsp
mint chopped 1 tbsp
Lemon juice 2 tbsp
Ginger julienne 1 tbsp
METHOD
Karahi men oil garam ker kay piyaz brown ker len phir lensan, adrak or hari mirchon ka paste dal ker bhoon phir qeema dal ker achi tarhan bhoon len phir tamam masalay, tomato puree or dahi dal ker dum per chor den jab qeema gal jae to taiz aanch per khoob achi tarhan bhoon len jab oil alag hojae to thora pani shmil ker kay paknay den.
Phir ek frying pan men thora sa ghee dal ker besan ko bhoon len or phir besan qeemay men dal ker hari mirch, hara dhania, podina, lemon juice. Adrak or ublay huway mater dal ker itna pakaen kay qeema laiss dar garha hojae.
Chana Chicken Ka Pulao:
Ingredients
Rice 500 gm
Split Bengal boiled 1 cup
Chicken with bone 500 gm
Oil ½ cup
Onion slices ½ cup
Yogurt 1 cup
Ginger & garlic paste 1 tbsp
Green chili small paste 2 tbsp
Cinnamon sticks 2 – 3 sticks
Cloves 6 – 8
Cardamom 2 – 3
Cumin 1 tsp
Bay leaf 1 – 2
Salt as required
Chicken powder 1 tbsp
White pepper 1 ½ tsp
Water as required
Fried onion for garnish
Coriander chopped for garnish
METHOD
Pan men oil garam ker kay piyaz ko golden brown ker len phir lehsan, adrak or hari mirchon ka paste dal ker chicken shamil Karen ro achi tarhan bhoon len. Phir tamam masalay dal ker 1 se 2 minutes tak pakaen or dahi dal ker itna pakaen aky oil alag hojae phir chanay ki daal dal ker thora sa pani pani shamil ker den or pakaen jab pani men ubal ajae to chawal dal ker 1 se 2 minutes tak pakaen or phir dum per chor den. Jab pulao tayyar hojae to fried onion or hara dhania dal ker serve Karen.
Lehsan aur mirch kay parathay:
Ingredients
Fine flour 1 cup
Garlic chopped 6- 7 cloves
Red chili whole 6- 8
Fresh coriander chopped 2 tbsp
Onion fine chopped ¼ cup
Cumin crushed 1 tbsp
Salt as required
Clarified butter for frying
METHOD
Ek bowl men flour, salt , ghee or apni dal ker aata goondh len.
Ab ek bowl men sabit lal mirch pani men 15 minutes kay liye bhigo den. Phir mirchon ko pani se nikal ker pees len. Ab mirchon men garlic, hara dhania, piyaz, zeera or namak dal ker mix ker len.
Ab aatay kay 3 chotay pairay bana len or bail len ab ek pairay per mirchon ka paste lagaen phir dosra paira us per rakh ker phir paste lagaen or phir teesra paira rakh ker bail ker parath bara ker len. Phir garam taway per parathay ko ghee kay sath paka len.
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