Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Chicken Manchurian

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 Chicken Manchurian Recipe


 

Ingredients 

  • 500 g boneless chicken cut in cubes
  • 2 tablespoon oil
  • 1 green bell pepper large dice
  • 2 green onions sliced
  • white sesame seeds for garnish

FOR THE MARINATION

  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • ½ teaspoon salt
  • 1 teaspoon white pepper
  • 1 egg
  • ¼ cup cornflour
  • 1 teaspoon ginger garlic paste


FOR THE SAUCE
  • ½ cup tomato ketchup
  • ¼ cup Chili Garlic Ketchup
  • 1 tablespoon vinegar
  • 2 tablespoon soy sauce
  • 3-4 tbsp brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 chicken stock cube
  • 2 cups water
  • salt to taste

Instructions

  • Marinate the chicken with all the marination ingredients and leave for at least 30 minutes.
  • Heat oil for deep frying and drop in the chicken pieces with a spoon. Fry on medium heat till thoroughly cooked. Remove on a paper towel.
  • Make the sauce in a bowl and put aside.
  • Heat oil in a pan and saute garlic for 1 minute. Add the bell pepper and fry on high heat for 2 minutes only.
  • Then pour in the sauce and wait for it to bubble.
  • Prepare a cornflour slurry and gradually add it to the sauce on medium heat. Stop when you reach your desired consistency. Remember the sauce will continue to thicken while cooking.
  • Add the spring onions and fried chicken. Give a good toss and let simmer for 2 minutes.
  • Turn off heat and put the gravy in your serving dish.
  • Garnish with spring onion and sesame sides.
  • Serve with fried rice or noodles.


Notes

Add brown sugar after tasting the sauce. Some tomato ketchup brands are sweeter than the others.






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