Lobia Dum Biryani Ramzan Special Recipe by Food Fusion
Lobia Dum Biryani recipe a budget-friendly biryani recipe without compromising on the taste. #happycookingtoyou #foodfusion #digitalammi #biryani
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00:00 Lobia Dum Biryani
00:16 Boil White kidney beans
00:55 Prepare gravy
02:22 Prepare Layering
03:15 Aray waah
Serves 5-6
Recipe in English:
Ingredients:
-Safed lobia (Black eyed beans) soaked 1 & ½ Cup
-Water as required
-Namak (Salt) ½ tsp or to taste
-Ghee (Clarified butter) ½ Cup
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 4-5
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) 1 tsp
-Tez patta (Bay leaf) 1
-Pyaz (Onion) sliced 2 medium
-Tamatar (Tomatoes) chopped 3 medium
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Hari mirch (Green chilli) crushed 1 & ½ tbs
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Dhania powder (Coriander powder) 1 tsp
-Garam masala powder ½ tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-Javitri powder (Mace powder) ¼ tsp
-Dahi (Yogurt) whisked 1 Cup
-Hara dhania (Fresh coriander) chopped handful
-Podina (Mint leaves) chopped handful
-Lemon slices 3-4
-Hari mirch (Green chillies) 2
-Chawal (Rice) sella 500g (boiled with salt,cumin seeds & mint leaves)
-Hara dhania (Fresh coriander) chopped 1 tbs
-Podina (Mint leaves) chopped 1 tbs
-Zarda ka rang (Orange food color) ½ tsp or as required
-Lemon slices 3-4
-Hari mirch (Green chillies) 3
-Kewra essence few drops
-Hara dhania (Fresh coriander) chopped
Directions:
-In a wok,add black eyes beans,water,salt & mix well,bring it to boil & remove scum,cover & cook on low flame until 80% done (9-10 minutes).
-Take out ¾ cup of black-eyed beans water & reserve for later use then strain black eyed beans & set aside.
-In a pot,add clarified butter & let it melt.
-Add cinnamon sticks,cloves,black cardamom,cumin seeds,bay leaf & mix well.
-Add onion & fry until light golden.
-Add tomatoes,ginger garlic paste,green chilli & mix well.
-Add salt,red chilli powder,turmeric powder,coriander powder,garam masala powder,nutmeg powder,mace powder,mix well & cook on medium flame for 1-2 minutes.
-Add yogurt,mix well & cook for 2-3 minutes.
-Add boiled black eyed beans & mix well.
-Add reserved beans water,mix well & bring it to boil.
-Add fresh coriander,mint leaves,lemon slices,green chillies,boiled rice,fresh coriander,mint leaves,orange food color,lemon slices,green chillies,kewra essence,cover with kitchen cloth & lid and turn flame to high to build up steam (3-4 minutes) then lower the flame & steam cook for 12-15 minutes.
-Garnish with fresh coriander & serve!
Recipe in Urdu:
Directions:
-Karahi mein safed lobia,pani aur namak dal ker ache tarhan mix karein aur ubal anay ka bad scum ko remove ker lein aur dhak ker halki ancch per 80% done ho janay tak paka lein (9-10 minutes).
-3/4 cup black eyed beans water ko nikal lein & bad mein use kernay kliya side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Darchini,laung,badi elaichi,zeera aur tez patta dal ker ache tarhan mix karein.
-Pyaz dal dein aur light golden ho janay tak fry ker lein.
-Tamatar,adrak lehsan paste aur hari mirch dal ker ache tarhan mix karein.
-Namak,lal mirch powder,haldi powder,dhania powder,garam masala powder,jaifil powder & javitri powder dal ker ache tarhan mix karein aur darmiyani ancch per 1-2 minutes kliya paka lein.
-Dahi dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Boiled black eyed beans dal ker ache tarhan mix karein.
-Reserved beans water dal dein aur ubal anay dein.
-Hara dhania,podina,lemon slices,hari mirchien,boiled chawal,hara dhania,podina,zarda ka rang,lemon slices,hari mirchein aur kewra essence dal dein,kitchen cloth & lid sa cover ker lein aur tez ancch ker ka steam build up ker lein (3-4 minutes) phir halki ancch ker ka 12-15 minutes kliya steam cook ker lein.
-Hara dhania sa garnish ker ka serve karein!
Prawns Pulao (One-Pot Meal)
Prawns Pulao (One pot meal)
Serving-2
Prawns Pulao is a delicious one pot dish made with Basmati Rice using prawns, herbs, spices & coconut
If you have prawns at home & wondering what to cook in little time, This recipe just perfect for you.
Ingredients
-250g Prawns medium size cleaned & deveined
-11/2 glass Basmati Rice/regular rice
-3 medium fresh tomato puree
-1/2 cup curd
-1 tsp rose water
-1 big onion chopped
-3 glasses of hot water (measurement use same cup/glass)
-1 boiled potatoes cut into medium cubes and set aside
-1/2 lime juice
GREEN MASALA
-1 cup fresh coconut
-5 green chilli (depending how spicy you want)
-4 spring mint leaves
-1 tsp Feneel seeds/Sounf
-Handful coriander leaves
-5 green chillies
-2” ginger
-6 big garlic pod
-1/2 tsp garam masala powder
-1:2 tsp red chilli powder
-1/4 tsp turmeric powder
-1/2 tsp cumin powder
-1/2 tbsp coriander powder
-Salt to taste
-Transfer all these to chutney grinder add very little water make a smooth paste and set aside
Method
-Marinate for 10 minutes-Prawns with sprinkle chili powder, turmeric powder, very little salt
-Heat oil (1 tbsp) in a pan add marinated prawns fry for 1-2 minutes once they are Partially cooked release all the juices turn off the flame and set aside
-In a wide dish add oil (4 tbsp oil +2 tbsp ghee)
-Add chopped onion stir and cook until golden
-Add green prepared masala stir and cook for few minutes or until raw smell goes away
-Add dry spices stir for few seconds
-Add tomato purée close the lid and cook over medium heat until oil begins to separate
-Add curd stir and cook for 1 minute
-Add cooked Prawns with their juice mix well
-Add soaked rice give a good mix
-Add hot water (11/2 rice, 3 glasses of hot water)
-Add lime juice, rose water
-Mix well adjust the ingredients accordingly (salt, spicy)
-Bring the mixture to a rolling boil & let it bubble for 1-2 minutes
-Then reduce the heat to a sim
-Cover the pan with a tight-fitted lid & cook the rice undisturbed on low heat until all the liquid is absorbed & the rice is cooked well
(20-25 minutes)
—Turn off the flame & leave the pan undistinguished for a 10 minutes
-After 10 minutes open the pan & fluff up the rice with a fork
-Garnish with browned onion and cut coriander leaves
-Enjoy with Kachumbar salad, papad, pickle.
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Loobia Polo Recipe (Persian Green Bean Rice). Easy, tasty dinner. Must-try dish!
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TASTY HOMEMADE RECIPES: 80 Recipes from dinners, desserts, and more
Loobia Polo Recipe (Persian Green Bean Rice). Easy, tasty dinner. Must-try dish! #shorts
Servings (approximately): 7-8
Cook time (approximately): 45 minutes
Kitchenware needed: Deep pot, cloth to cover the pot cover, mesh strainer
Ingredients:
• 60 saffron threads
• 1/3 cup warm water to soak the saffron threads in
• 5 cups water to boil the rice
• 300 grams OR 1 ½ cups (using standard measuring cup) basmati rice
Method:
1. Soak the saffron threads in 1/3 cup of hot water (not boiling water). Set aside.
2. In a pot, bring 5 cups of water to a boil over high-medium heat (see below “Stove Top Temperature Dial Reference”).
3. Add the rice into the pot. Boil until cooked halfway through – about 10 minutes.
4. In the meantime, wrap the pot cover with a cloth. The cloth will help absorb the moisture that develops while cooking the rice.
5. Using a sieve, place the rice under cold running water to stop the rice from continuing to cook. Leave in the mesh strainer. Set aside.
6. Prepare and cook the meat-veggie mixture.
Ingredients for the meat-veggie mixture:
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 medium onion, chopped
• 10 oz green beans, cut diagonally – 1” in length
• Olive oil
• 5 garlic cloves, minced
• 4 tbsp tomato paste
• 500 grams ground beef
• 1 tbsp lemon juice
• 1 medium potato (3.5 oz), cut into 1/4 thick strips
Method:
1. Combine the cinnamon, turmeric, salt, and black pepper. Set aside.
2. Preheat a pan with olive oil over medium heat.
3. Saute the onions and the green beans for about 10 minutes. Reduce the heat as needed. Cover the pan as needed.
4. Add the garlic. Sauté for 2 more minutes until the green beans are soft. Set aside.
5. Reduce the heat to low-high. Add a small amount of olive oil into the pan. Add the tomato paste and saute until slightly caramelized, about 1-3 minutes.
6. Increase the heat to medium. Add the ground beef, the seasoning that has been set aside (listed in step 1), and the lemon juice. Mix until well combined. Pan-fry until the meat is cooked through, about 7 minutes. Adjust the temperature as needed.
7. Add the green beans back into the pan. Mix until well combined, about 1 minute. Set the meat-veggie aside.
8. Reduce heat to medium-low. In a pot, add olive oil. Grease the sides of the pot so the meat-veggie mixture and the rice do not stick to the sides of the pot.
9. Add the potatoes into the pot covering the entire bottom of the pot.
10. Add 1/3 of the rice into the pot. Spread evenly.
11. Add 1/2 of the meat-veggie mixture into the pot. Spread evenly.
12. Pour 1/3 of the saffron liquid evenly onto the meat-veggie mixture.
13. Add 1/2 of the remaining rice into the pot. Spread evenly.
14. Add the rest of the meat-veggie mixture into the pot. Spread evenly.
15. Pour 1/2 of the remaining saffron liquid evenly onto the meat-veggie mixture.
16. Add the rest of the rice. Spread evenly.
17. Pour the rest of the saffron liquid evenly onto the rice.
18. Cover the pot. Let the rice and meat-veggie mixture cook UNDISTURBED until the rice is done, about 10 minutes.
19. Turn off heat.
20. Lightly fluff to mix the rice and the meat-veggie mixture.
Stovetop Temperature Dial Reference
LO
1 = Low
2 = Low Medium
3 = Low High
4 = Medium Low
5 = Medium
6 = Medium High
7 = High Low
8 = High Medium
9 = High
HI
#persiancuisine #persianfood #ricerecipes #food #youtubefood #recipe #recipes #shorts #youtubeshorts #youtubeshort #shortsvideo #shortsviral #beefrecipe #dinner #dinnerideas #dinnerrecipe
Potato Curry - Potato Green Beans Curry - Indian Dry Fry Aloo - Vegan Recipes
Potato Aloo & Green Beans Indian Dry Fry Recipe vegan
#howtocook #vegan #vegetarianrecipes
Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan
#howtocook #vegan #vegetarianrecipes curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - - - -
Green Beans & Mince || Keema Phaliyan By Hamida Dehlvi
Keema Phaliyan - Green Beans & Mince
A Simple recipe of mince with green beans turns out great. Do try we know you will like it. Learn how to
make keema phali which is spicy and delicous.
Ingerdients:
Green beans 500gm (sem ki phalli)
Mince 500gm
Onion 1 medium-sized (finely sliced)
Ginger garlic paste 1 tbsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Turmeric powder 1 tsp
Red chilli flakes 1 tbsp
Salt 1 tbsp
Tomatoes 100gm (chopped)
Beans seed - a few
Ginger - 2 inch piece (sliced)
All spice powder 1 tsp
Green chillies 4-5 (chopped)
Yogurt 2 tbsp
Lemon juice - half piece
Fresh coriander leaves - handful
Water - as required
Cooking oil
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