Sheer Khurma Recipe| Food Diaries | Zarnak Sidhwa | Dessert

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Sheer Khurma is just what you are looking for in these Eid days. Enjoy these days to the fullest and make this dessert today!

Watch this Masala TV video to learn how to make Sheer Khurma and Chicken Biryani Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 26 May 2020.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website: https://www.masala.tv/

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Sheer Khurma:
Ingredients:
Milk 500 ml
Vermicelli broken 50 gm
Sugar 1/4 cup
Dates, chopped 2 tbsp
Raisins 1/4 cup
Almonds blanched 1/4 cup
Pistachios 1/4 cup
Clarified butter 1/4 cup
Saffron 1/2 tsp
Cardamom powder 1/2 tsp
Method:
Take a pan and heat little clarified butter in it. Fry almonds, raisins and pistachios. Now in another pan add ghee roast the vermicelli. In another wide pan simmer the milk till it thickens, add sugar and simmer again. Add the roasted vermicelli and dry fruits along with dates and saffron. Mix well till simmer. Add cardamom powder. Serve chilled, garnished with dates.

Chicken Biryani:
Ingredients:
Red chili whole 6
Coriander seeds 1 tbsp
Whole All spice mixed handful
Star anise 1
Cumin seeds 1 tbsp
Black peppercorns 10
Cloves 7-8
Black cardamom 1
Yellow food color a pinch
Salt 1 tsp
Red chili powder 1 tsp
Turmeric powder ¼ tsp
Ginger garlic paste ½ tbsp
Yogurt 2 tbsp
Lemon juice 1 tbsp
Chicken 500gms
oil as required
Onion sliced 1
Bay leaves 2
Green cardamoms 3
Cinnamon stick 1
Green chilies 4-5
Tomatoes sliced 1
Turmeric powder ½ tsp
Salt 1 tsp
Red chili powder 1 tsp
All spice powder 1 tsp
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Fresh coriander ½ cup
Mint leaves ½ cup
Onion fried ½ cup
Yogurt ¼ cup
Yellow food color ½ tsp
Rice ½ kg soaked and boiled
Onion fried as required

Method:
Grind whole red chilies, coriander seeds, all spice, Star anise, cumin seeds, black pepper corns, cloves and black cardamom until coarsely ground and set aside. In a bowl mix yellow food color, salt, red chili powder, turmeric powder, ginger garlic paste and yogurt and add in chicken and mix well and marinate for 30 minutes. Heat oil and fry the chicken, simmer until it is done and give coal smoke using a hot charcoal and oil for few minutes and set aside. In another pan, fry onions in oil until golden, then add bay leaves, cinnamon, green cardamom and green chilies, tomatoes, turmeric powder, salt, red chili powder, ground spices, garam masala powder, ginger garlic paste, mix and add yogurt, then mix well and cook until oil separates. Add fresh coriander, mint leaves, fried onion and the BBQ chicken. Whisk yellow food color in yogurt and add in the biryani mix. Add the boiled rice and sprinkle with fried onion and the spice mix, cover with lid and steam cook for 8-10 minutes.

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