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Basmati Rice
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Select one or more ingredients that should be included in recipe
Salt
salt to taste
Chicken (skinned): 1. Kg
Vinegar: 1/4 cup
Salt 1 Teaspoon
Yoghurt: 1/8 Kg (125 Grams)
Oil / Ghee : As required
Refined flour
Water
⅓ cup fried gram (putani, putnalu)
8 to 10 (Kashmiri red chilies) (adjust to suit your spice levels)
1 tbsp. cumin (jeera) (use only one tsp if not using peanuts)
2 to 3 garlic cloves (use only one garlic pod if not using peanuts)
1 tsp oil
Beef/Mutton/Chicken
Basmati Rice
Onion(medium)
Tomato(medium)
Potato(medium)
Ginger
Garlic
Yogurt
Oil/Ghee
Phool Bombay Biryani Masala
Fish
Garlic paste
Ghee/Oil for frying
Phool Fish Masala
Guava 2(cubed)
Peach 2(cubed)
Apple 4
Banana 4
Grapes 1 cup
Pomegranate seeds 1/2 cup
Mango juice 1/2 cup
Sugar 2 tsp
Chaat spice 1 tsp
Black pepper powder 1/4 tsp
Beef
Onions
Oil / Ghee
Phool Nihari Masala
1 kg Phool Super Kernel Basmah Rice
1 cup Spring Onion leaves chopped
1 cup d 2Corrofs chopped
6 cloves of Gorlic chopped 1/2 cup Oil
few drops Sesome oil
1 tsp While Pepper Powder
1 tsp Sugar
1 tbs Flour
2tbsp Soya Sauce
2 tbsp While Winegar
Meet/Chicken: 1 Kg
Onions: 500 Grams
Ghee / Oil: 200 grams
Tomotoes: 500 grams
Green Chillies medium size: 6-8 Nos
Coronder green chopped: Small quantity
Karahi Gosht Mosala : 50 Grams
Meat/Chicken : 1 Kg
Onions: 400 Grams
Ghee/Oil : 250 Grams
Yoghurt : 150 Grams
Water : 500 ml
Almonds (Pealed Kernels) : 15-20 Nos.
Phool Quorma Maslala :45 Grams
Milk 1 kg
Phool Vermicelli 1/2 cup
Dried dates 6 (soak in hot water and remove seeds)
Almonds 2 (blanched & slivered)
Pistochios 12 (blanched and slivered)
Small cardomoms 6
Cloves 4
Sugar 2 1/2 cup
Banaspati 2 tbsp
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Select one or more ingredients that should be excluded from recipe
Salt
salt to taste
Chicken (skinned): 1. Kg
Vinegar: 1/4 cup
Salt 1 Teaspoon
Yoghurt: 1/8 Kg (125 Grams)
Oil / Ghee : As required
Refined flour
Water
⅓ cup fried gram (putani, putnalu)
8 to 10 (Kashmiri red chilies) (adjust to suit your spice levels)
1 tbsp. cumin (jeera) (use only one tsp if not using peanuts)
2 to 3 garlic cloves (use only one garlic pod if not using peanuts)
1 tsp oil
Beef/Mutton/Chicken
Basmati Rice
Onion(medium)
Tomato(medium)
Potato(medium)
Ginger
Garlic
Yogurt
Oil/Ghee
Phool Bombay Biryani Masala
Fish
Garlic paste
Ghee/Oil for frying
Phool Fish Masala
Guava 2(cubed)
Peach 2(cubed)
Apple 4
Banana 4
Grapes 1 cup
Pomegranate seeds 1/2 cup
Mango juice 1/2 cup
Sugar 2 tsp
Chaat spice 1 tsp
Black pepper powder 1/4 tsp
Beef
Onions
Oil / Ghee
Phool Nihari Masala
1 kg Phool Super Kernel Basmah Rice
1 cup Spring Onion leaves chopped
1 cup d 2Corrofs chopped
6 cloves of Gorlic chopped 1/2 cup Oil
few drops Sesome oil
1 tsp While Pepper Powder
1 tsp Sugar
1 tbs Flour
2tbsp Soya Sauce
2 tbsp While Winegar
Meet/Chicken: 1 Kg
Onions: 500 Grams
Ghee / Oil: 200 grams
Tomotoes: 500 grams
Green Chillies medium size: 6-8 Nos
Coronder green chopped: Small quantity
Karahi Gosht Mosala : 50 Grams
Meat/Chicken : 1 Kg
Onions: 400 Grams
Ghee/Oil : 250 Grams
Yoghurt : 150 Grams
Water : 500 ml
Almonds (Pealed Kernels) : 15-20 Nos.
Phool Quorma Maslala :45 Grams
Milk 1 kg
Phool Vermicelli 1/2 cup
Dried dates 6 (soak in hot water and remove seeds)
Almonds 2 (blanched & slivered)
Pistochios 12 (blanched and slivered)
Small cardomoms 6
Cloves 4
Sugar 2 1/2 cup
Banaspati 2 tbsp
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Try this unique recipe of Mutton Nihari listed on HamariWeb. It is one of favorite dishes in Pakistan. Method of preparing delicious and mouth watering mutton Nihari recipe is although lengthy but easy to make.
