Simple and Quick Parsi Palav | Food Diaries | Masala TV Show | Zarnak Sidhwa

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Learn how to make vegetable palav recipe in few minutes .

Watch this Masala TV video to learn how to make Parsi Palav , Gravy Na Cutlets and Tomato Gravy . This show of Food Diaries with Chef Zarnak Sidhwa aired on 16 August 2019.

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Mutton 1 kg
Rice 500gm
Ginger garlic paste 2 tbsp
Chopped onions 2 large
Kashmiri dry red chilies 2 large
Chopped green chilies 4-5
Cumin powder 2 tsp
Turmeric powder 1/2 tsp
Red chili powder 1-1/2 tsp
Coriander powder 2 tsp
Dhansaak Masala 2 tsp
Tomatoes (pureed) 3
Potatoes 2
Coriander leaves as required
Salt to taste
Saffron a pinch
Milk 3 tbsp
Boiled egg 1
Onions (sliced &browned) 2

Heat oil; add the ginger garlic paste, onions, Kashmiri red chilies and green chilies. Fry them till fragrant. Add the tomato puree and the coriander leaves and all the powdered spices and salt. Add the mutton, stir to coat with the gravy and brown for a few minutes. Add a little water. Add halved potatoes. Let cook till mutton is done, preferably in the pressure cooker. Meanwhile, boil the rice in salted water and set aside. Add the cooked mutton to the rice and stir it all together. Dissolve the saffron in milk and pour over the top of the rice, cover with tight lid and simmer till the rice is cooked. Garnish with thinly sliced and browned onions and boiled egg slices.

Mutton mince ½ kg

Salt 1 tsp
Ginger garlic paste 1 tsp
Garlic 2 cloves
Cumin seeds 1 tsp
Dry red chilies 3-4
Red chili powder 1 tsp
Coriander powder 1 tsp
All spice powder ½ tsp
Nutmeg a pinch
Mace a pinch
Chopped coriander 2 tbsp
Chopped mint leaves 2 tbsp
Chopped green chilies 2
Bread 1-2 slices
Oil 1 tbsp
Egg 1

salt a pinch
Breadcrumbs 6-7 tbsp
Oil to fry
Marinate mutton mince with salt, ginger garlic paste, garlic crushed, cumin seeds crushed, red chilies crushed, red chili powder, coriander powder, all spice powder, grated nutmeg, mace powdered, finely chopped coriander, chopped mint leaves and chopped green chilies, 1-2 bread slices, 1 tbsp oil, 1 egg and mix well with your hands. Leave it to marinate, covered, for an hour at least in the fridge. Heat oil to deep fry the cutlets. Take in hand medium sized balls of the marinated mince, pat each of them well in your oiled palms to shape up the cutlets in a nice oval form keeping it about nice 1/2 inch thick all around then pick them up carefully and very lightly pat them all around and on both sides in breadcrumbs, gently dunk it in beaten eggs, then carefully lift it and immediately slip it into the hot oil to deep fry for about 2-3 min or less on each side on medium flame. Remove and drain excess oil over kitchen paper towels. Serve with Tomato Gravy. You can also slip the cutlets gently in the hot gravy and serve once they are fully soft.


Water 3 cups
Cinnamon 2 inch piece
Cloves 5
Cardamoms 5
Black peppercorns 5
Beetroot 1
Onion (peeled) 1 large
Ripe red tomatoes 4-6
Oil 2 tbsp
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Turmeric powder ½ tsp
Cumin powder ½ tsp
All spice powder ¼ tsp
Worcestershire sauce 1 tbsp
Vinegar 1 tbsp
Sugar/Jaggery 2 tbsp
Salt to taste
All spice a pinch

In a pan put in 3 cups of water and add cinnamon, cloves, cardamoms and pepper. Bring water to boil. Scrub, clean and wash beetroot well and put four cuts keeping the bottom intact. Peel onion and cut it into four, add tomatoes, onion and beetroot. Cover and cook till tomatoes become soft. Discard Beetroot and whole all spice. Reserve the water.
Remove skins from the tomatoes and puree with onion in a blender. Heat 2 tbsp oil in a pan adds ginger garlic paste and sauté. Add chili powder, turmeric powder, all spice powder, and cumin powder, sauté the masala. Add tomato pulp, reserved water, Worcestershire sauce, vinegar, sugar/jaggery and salt. Bring to a boil. Adjust salt/sugar/vinegar for sweet and sour taste. Sprinkle little all spice on top. Serve hot with Gos na Cutless.


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