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Murgh Mewa Pulao Recipe in Urdu

Murgh Mewa Pulao Recipe in Urdu

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    Ingredients

    Directions

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    Cooking Directions

    1. Rinse the dried dates and remove its seed. Now soak them in ½ cup milk for half an hour. Then finely chop them.
    2. Do not waste the milk. Now add screw pine to milk and keep a side.
    3. In a pan add 1 tbsp of ghee and heat for 2 minutes on medium flame. Now add all the nuts in the pan and fry on high flame for 3 to 4 minutes, then take out in a platter.
    4. In a pan heat oil on low flame for 2 to 3 minutes and add whole spice to it and fry for a minute. Then add sliced onion to it and sauté till light golden.
    5. Now add ginger garlic paste, chicken, salt and black pepper and cover it. Braise for 10 to 15 minutes.
    6. In a bowl beat curd and roasted cumin together and add to the chicken. Toss well and cook on high flame while constantly tossing.
    7. Now add rice in the chicken and mix well.
    8. Add 4 to 5 cups of water to it and leave to cook.
    9. When water gets dried completely, add rest of the curd to rice and all fried nuts and raisin.
    10. Then add milk (which you prepared before by adding screw pine) and braise for 10 to 15 minutes. Remember to keep the flame very low.
    11. When rice is done, remove from stove and mix well.
    12. Serve hot with salad and Raita and enjoy.
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    Dahi Baray Recipe by Uzma Sehar
    • 40
    • Serves 10
    • Medium

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    Ingredients

    Adjust Servings:
    1 kg Chicken
    1 kg Rice
    1 cup Milk
    2 tbsp Ginger garlic paste
    2-3 Onion (medium sized, sliced)
    1 tbsp Roasted white cumin
    2 tbsp Whole spice
    1 tbsp Black pepper Crushed
    2 cups Curd
    ½ cup Almonds
    ½ cup Pistachio
    ½ cup Raisin
    ) 4-5 Dried Date (Chuharey
    ½ cup Walnut
    1 tsp Screw pine
    ½ cup Ghee
    5 cups Water almost
    to taste Salt
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    Dahi Baray Recipe by Uzma Sehar

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