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Rumali Roti Recipe

Rumali roti || Roti Recipe || How to make Rumali roti with step-by-step photos

Rumali Roti is an unleavened Pakistani and Indian bread traditionally made in Mughlai and Hyderabadi cuisine. This is also one of the most popular breads that is served in Pakistani roadside restaurants or hotels.s

This thin and soft roti can be folded like a handkerchief. If you close your palm to take this roti, it will be hidden in your palm so soft and thin than a normal chapati.s

People like to have this roti with barbeque itemsfriedry fish, kata kat, etc but one thing that is more important about this roti is that it is hotly served because rumali roti gets hard after cooling down.

Just because All-purpose flour is used in rumali roti, if you wanna use wheat flour with plain flour, you can mix it in ½ quantity, such as

½ plain flour, ½ wheat flour,r then mix together to make soft and healthy Rotis. For making rumali roti, an upside-down Tawa will be required. If you don't have a problem, you can take any metal karahi (iron, steel)as a replacement for using replacement of Tawa/skillet.

Tips:

Sprinkling salt water prevents roti from sticking and also gives a nice traditional taste.
Do not roast as they will turn hard
Knead the dough for 10-15 minutes to get a smooth and soft dough
Alternatively, you can also prepare chapati Tawa
I added milk to the flour, too. Milk makes the roti softer and more flavorful.
Do not add too much flour when rolling. If there is a lot of flour covering the rotis, then the rotis will become hard.
Roll to thin and slightly transparent. Also, roll evenly and keep edges thin if they become thick.

If you have tried this Rumali Roti, then don’t forget to rate the recipe. You can also follow me on social media.

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Take a large bowl and put all-purpose flour, salt, and milk, and mix them together.

Now knead the dough by adding water little by little,e thenoilo. Keepep kneading for around 15 minutes until it turns into a soft and non-sticky dough. The dough is transferred to another bowl and kept resting for about 20 minutes.

Take the dough out of the bowl and dust some flour on the surface/rolling board. Knead it with flour dust.

Then make small balls like tennis balls/squash balls, in 2 cups of flour andr you can easily make around 10 rumali roti.

Take a dough ball and sprinkle some flour all over.

Take 1 ball,l wrap it with flour, and with a rolling pin, begin to roll the dough.h

Roll out the thin roti into a round/circular shape, roll as thin as possible, and Stretch little so that it becomes thin.
Roll the rumali roti very carefully on the rolling board/slab, roll to thin rotis having a 11-12 inch diameter.

Place invert contact tawa/karahi with the handle on Tawa, and heat it well on a high flame for 2 minutes, then turn the flame low and sprinkle some saltwater over Tawa/karahi.

Pick up the rumali roti carefully and slowly unroll the roti on the hot Tawa/karahi and turn the flame high again.

Cook it on each side for 30 seconds, until you can see small bubbles forming over the roti. Flip the roti and aallow itto cook on the other side, same as the last one.
Meanwhile, with the help of a cotton press, it is gently pressed once the brown spots start appearing, and the rumali roti is done.

Now remove it from the Tawa/karahi and place it in the hotpot so that it remains hot until serving.

Repeat the same process with all remaining Rotis.

Serve rumali roti with korma, kebab, fish, fry chicken.

Kishmish Pulao Recipe

Sana Rasheed Add Comment

Pulao Rice | Pulao Recipe | How to Make Kuska Rice with Step-by-step Photos.....

Pulao Rice is quite excellent, aromatic, flavored, and tasty. It is prepared with basmati rice, pure ghee, and some whole spices, almonds, and raisins. At the time of simmering, it is sprinkled with fried brown onions and kewra essence. These ingredients make it flavorful and aromatic. This pulao goes well with mutton korma or chicken korma.

Although I made chicken shorba with this pulao, this curry is also good with this pulao.

This pulao rice is my family's version, cooked at events like Eid or any other event. Personally, I like to have it with raita or kabab. By using the same method, variations in pulao can be created, such as adding boiled peas, mutton, or chicken; these ingredients can enhance the taste. You can check out veggie pulao or matar pulao on my blog, so let’s begin.

Tips:

Long-grain basmati rice is an excellent choice for making any type of pulao. Adding almonds, raisins, and cashew nuts will enhance the dish's flavor.

When determining the water-to-rice ratio, it’s important to consider whether the rice has been soaked. Use 1 cup of water for 1 cup of properly soaked rice, or 1½ cups of water for 1 cup of unsoaked rice.

To further elevate the taste, consider adding boiled chicken or mutton. Additionally, cooking the rice in stock will make the pulao even more delicious.

If you have tried this Pulao Rice Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first rinse and soak the rice in water for an hour.

Take all ingredients

And prepare them all.

Heat the water and soak the almonds for 5 minutes, then remove the skin of the almonds, cut themino half, and set aside.

Heat the ghee, then add onion slices and fry until crispy golden brown. Take them out on a plate and set aside.

Now add all the whole spices and dry fruits together, and fry them on a low flame for a minute.

Then add water along with salt. Bring it to a boil.

Then add the soaked rice, stir to mix well, and let it cook on medium-high heat until the water dries out.

Once tiny holes appear on top of the rice, reduce the heat.

once-tiny-holes-appears-on-rice-reduce-the-heat

Sprinkle kewra essence and brown onion. Allow to simmer for around 2-3 minutes on a very low flam.e

Pulao rice is done, let it cool down a bit for 10 minutes, Then Fluff up the rice and transfer it to the serving plate.

Pulao rice is served with chicken curry or korma along with mixed veg raita.

Chicken Shorba Recipe

Sana Rasheed Add Comment

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 will 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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