Jhatpat Pulao Recipe | Masala Mornings | Shireen Anwar | Desi Food

Описание: Jhatpat Pulao is easy to make and you can ace this one if you are a beginner!

Watch this Masala TV video to learn how to make Jhatpat Pulao , Chapli katakat, Chicken bhaji and Coconut naan khatai Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 25 September 2020.

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Jhatpat Pulao:

Ingredients

Chicken ½ kg
Rice ½ kg
Onion 1 sliced
Green cardamom 4
Bay leaf 2
Mixed whole spices 1 tbsp
Fennel seeds ground 1 tbsp
Coriander seeds ground 1 tbsp
Green chilies 4
Yogurt 1 cup
Ginger garlic 1 tbsp
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Cardamom ground ½ tsp
Kewra water 1 tbsp
Salt 1 tsp + 1 tsp
Yellow color pinch
White cumin seeds 1 tsp

Method

Heat ½ cup oil in rice cooker, add onion sliced, fry till light golden, add whole spices, cumin seeds, bay leaf, ginger garlic paste, 1 tsp salt and chicken, fry well, add yogurt, keep frying, add grinded fennel seeds, coriander seeds, cover and cook till chicken done. Now add green chilies, rice, water, 1 tsp salt, cover and cook till rise nearly done. Lastly add grinded mace, nutmeg, choti elaichi, kewra water and mix with yellow color and leave it on dum.

Chapli katakat:

Ingredients

Chapli kabab 1packet
Onion chopped 1cup
Tomatoes chopped 3
Ginger garlic 1tbsp
Chili powder 1tsp
Cumin roasted 1tsp
All spice 1tsp
Coriander leaves 3tbsp
Green chilies chopped 3tbsp
Yogurt ½ cup
Oil ½ cup
Dried fenugreek 1tsp

Method
Heat oil and fry chapli kabab and set aside , now in a pan fry chopped onion till soft , add seasonings with tomatoes fry well , add yogurt with kabab and mashed them well , lastly add green chilies coriander and serve ,




Chicken bhaji:

Ingredients

Boneless chicken julienne ½ kg
Flour 2 tbsp
Corn flour 2 tbsp
Egg 1
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted and crushed cumin 1 tsp
Allspice ½ tsp
Salt 1 tsp
Onion 2 sliced
Green chilies 4 sliced
Capsicum ½ sliced
Fenugreek leaves 2 small bunches chopped

Method

Make a paste with flour and corn, egg, dry seasonings, marinate chicken in this paste for 1 hour, deep fry with chicken pieces in oil. Heat ¼ cup oil in a wok, add onion, fenugreek leaves, green chilies and capsicum, fry for 5 mins, put fried chicken in a platter, top with stir fried vegetables, serve with puree or paratha.



Coconut naan khatai:

Ingredients

Butter 4 ounces
Caster sugar 4 ounces
Flour 2 cups
Egg 1
Baking powder 1 tsp heaped
Coconut essence ½ tsp
Desiccated coconut ½ cup

Method

Beat butter and sugar till light and creamy, add egg, continue beating, fold in flour and baking powder, mix into a smooth dough shape into round balls and flatten, slightly roll it well in desiccated coconut and bake in convection oven.