Yummy Traditional : Main Course

Showing posts with label Main Course. Show all posts

Chicken Shorba Recipe ( Chicken Gravy )

chicken-shorba-recipe-with-step-by-ste-photos

Chicken Shorba| Chicken Curry || How to Make Chicken Shorba with step-by-step photos

Chicken Shorba is a quite simple and delicious gravy-based chicken curry. This is prepared with onion paste along with some basic spices and yogurt. This chicken curry is one of the easiest that even a novice or a bachelor can cook with an amazing outcome. It not only tastes delicious but is also very flavourful with soft, tender, and succulent pieces of chicken.

On the other hand, I prefer to enhance the taste of curry by using desi chicken besides pure ghee; both these ingredients will bring a special taste to your curry.

I used regular banaspati ghee and boiled chicken meat. This wonderful curry goes well with kishmish pulao,bagara rice, or zeera rice.

I have shared other versions of chicken curry recipes on my blog, but this is a basic chicken curry I thought would be helpful for the newbies. I have kept the recipe very simple and haven’t used any additional ingredients like canned tomato puree, stock, or any sort of cream,

Just the blending option I kept for making thick gravy that can be cooked with simple brown onion. Skip this blending method and also check out my other versions of chicken curries, tasty chicken masala curry, and simple chicken curry. Let’s begin.

Tips:

You can make this curry with either boneless or bone-in chicken; however, using bone-in chicken yields the best results. The juices from the bones enrich the curry's flavor and also help thicken it naturally, eliminating the need for additional thickeners.

In this recipe, I didn’t use any whole spices; instead, I relied solely on garam masala powder. Garam masala is an essential spice blend in Pakistani cuisine, made by dry roasting various spices and then grinding them. For this chicken curry, it's important to use a high-quality spice powder.

I used my homemade garam masala for this recipe, but you can also opt for any good-quality store-bought garam masala that is aromatic. Alternatively, you can use curry powder instead of the spices mentioned in the ingredients list below.

This recipe is designed to be cooked over medium-low heat. Cooking on high heat will result in a poorly balanced curry that you won’t truly enjoy.

If you try this Chicken Curry Recipe, please don’t forget to rate it! You can also follow me on social media to see what’s new in my kitchen!

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To prepare this recipe, first rinse the chicken and set it aside.

Take all ingredients and prepare them all.

In a mixing jug, put chopped onion along with ginger-garlic and grind them together until a fine paste.e

Take yogurt, whisk it, and then combine the powdered spices.

Stir to mix well and set aside.e

Take a medium-sized pot, heat the oil, put ground onion paste, and cook it onlow too medium heat.

Once the water has evaporated, add spiced yogurt.

Stir to combine well.

Allow the masala to cook on medium flame until the oil comes to the top.

Put chicken pieces into the cooked masala. a

And roast chicken with masala.la

Keep roasting until the oil is separated.

Pour water into the roasted chicken.n

Bring it to a boil and let it cook on medium-low flame for around 15 minutes.

bring-it-to-boil-and-let-it-cook-chicken

Reduce the heat, remove the lid, and check the consistency and salt at this stage. Allow it to simmer further for 10 minutes on very low heat.

Chicken shorba is done; transfer to the serving dish or bowl.

This chicken shorba can be served with flavored rice, kishmish pulao, and paratha.

serve-chicken-shorba-with-paratha-and-rice

Java Plum Drink Recipe

Sana Rasheed Add Comment

Java Plums Drink || Jamun Juice || How to make Jamun drink with step-by-step photos and video with English subtitles

Jamun is a summer seasonal fruit; it is one of my favorites. It is widely available to us. It has many health benefits and helps to overcome stomach pain. It cures many infections in our body and helps maintain our body. A must-try drink. It tastes perfect and does magic to your body.

Honestly speaking, I prepared a Jamun drink for the first time; otherwise, I used to eat it by sprinkling masala over it that I used to bring from the Jamun vendor. But I wanted to do some experiments, leading me to make this delightful, easy beverage. I made this drink from just a few ingredients to make this refreshing drink, such as ice, black salt, chaat masala, chilled water, and sugar syrup.

A quick and easy drink that will boost your energy. And keep you refreshed all day. This drink can be used for breakfast or in the evening.

A Few Lines About Jamun And Its Benefits:

Jamun fruit is also called black plum/java plum or Indian blackberry
Mainly, Jamun is produced in the Indian subcontinent and adjoining regions. It has spread to other countries through Indian immigrants.s
It is in season during the summer and has numerous health benefits. It has a slightly sweet taste with sour and astringent undertones.
Due to its astringent property, it keeps the skin clear and free from acne
It has antibacterial and anti-inflammatory properties. Also good for diabetic patients. It is loaded with potassium and rich in vitamins A and C.
It is also a good source of antioxidants and flavonoids.s

My Latest Video Jamun Drink:

Note:

You can use sugar/honey or any sweetener of your choice

The juice must still taste a bit sour/astringent to use them judiciously

Aloo Chana Biryani Recipe ( Vegetable Biryani )

Sana Rasheed Add Comment

aloo-chana-biryani-recipe-with-step-by-step-photos

Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos

Aloo Chana Biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. This biryani is a vegetarian version, and those who like to eat veg meals perfect for them. This chana biryani is also different; instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. An aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways.

Traditionally, biryani is cooked with meat, but the variation with veg, with chickpeas and potato, is the most popular. Locally famous as chana biryani

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.

Recipe notes:

Super basmati rice is the ideal choice for making any type of biryani. However, sella rice can be used as a substitute for basmati rice.

For this recipe, I added white chickpeas and potatoes, but you can use either one of them if you prefer.

Feel free to use ghee instead of oil for added flavor.

Make sure not to overcook the chickpeas (chana). Aim to create a non-watery chana aloo gravy; if it has excess water, cook on high heat to evaporate it.

Before layering the biryani, fully drain the rice. Be careful not to overcook the rice during boiling; it should be cooked to about 80%.

When serving the biryani, gently run the spoon along the edges to avoid breaking the rice.

Avoid inserting the spoon into the middle of the pan; instead, serve the biryani by taking from the sides.

Lastly, use large-sized vessels for layering the ingredients to ensure proper cooking.

For more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To prepare aloo chana biryani, soak the chickpeas for at least 8 hours or overnight

Then in the morning, boil the chickpeas with a few pinches of baking soda.

Peel and cut the potatoes, onion, and tomatoes.

In the mixing bowl, mix the potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies.

Stir to combine well, then add fried brown onion and mix very well, then add food color and dry plums.

Stir to combine very well and keep aside for 15 minutes.

Soak the rice in enough water for 30 minutes; later, strain the rice and keep it aside.

When the rice gets soaked, we will prepare the gravy. Meanwhile, in a wide vessel, heat up the oil, and fry the onion until golden brown.

Next, add black peppercorns, bay leaves, cumin seeds, green cardamom, black cardamom, cloves, and cinnamon sticks. Sauté them together with onion for a minute. Then add tomatoes and ginger-garlic paste.

Cook tomatoes with onion masala till soft, then add marinated potatoes along with garam masala.

Continuously stir very well until the oil is separated. Add ½ cup of water and let it cook until the potato gets 80% cooked.

Once the potatoes are cooked, add boiled chickpeas and mix with the masala very well, and allow cooking further for 10 minutes on medium-low heat.

Boil the water by adding salt and cinnamon sticks. Add cloves, green cardamom, mint leaves, green chilies, and caraway seeds.

boil-the-water-with-salt-and-whole-spices

Bring the water to a boil, then add white vinegar. White vinegar will prevent the rice from sticking to each other.

Cook the rice grains on a high flame. When the rice grains are 80% cooked, or there is a slight bite, switch off the flame.

Immediately strain the cooked rice. keep aside

Now we will begin the layering process. Spread some ghee on the bottom of the wide vessel. Lay the first layer of rice, then place aloo chana masala over the rice along with fried brown onion.

Next, add some slices of tomatoes, lemon, and mint-coriander leaves, then spread the second layer of rice on top of the masala. Repeat the same process in the second layer.