delhi-up-karachi-khaane Archives - Desi Cooking Recipes

Coming Soon World No 1 Biryani – Desi Cooking Recipes

admin — Fri, 12 Apr 2024 18:08:39 +0000

Dear friends coming shortly the No. 1 Biryani in the world. Start your own Biryani Business. 10 Recipe cards for 10 different places of INDIA and PAKISTAN

Rated 5.00

Date Published	2021-12-31 05:00:04
Likes	79
Views	1107
Duration	1:19

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BURNS ROAD KARACHI KE PAKODAY & U.P Style KAALAY CHANAY KI CHAAT. RAMADAN SPECIAL

admin — Wed, 03 Apr 2024 00:14:02 +0000

Dear friends presenting again very tasty and delicious Ramadan special Burns Road style Pakoray and U.P style kaalay chanay ki chaat. Copyright Protected.
RECIPE CARD: PAKORHAY: 4:55 KAALAY CHANAY KI CHAAT: 10:12

Rated 4.66

Date Published	2021-04-16 04:56:56
Likes	55
Views	891
Duration	10:16

The post BURNS ROAD KARACHI KE PAKODAY & U.P Style KAALAY CHANAY KI CHAAT. RAMADAN SPECIAL appeared first on Desi Cooking Recipes.

KARACHI STYLE CHICKEN TIKKA (Chicken Leg) Authentic. – Desi Cooking Recipes

admin — Sat, 23 Mar 2024 08:33:56 +0000

Dear friends presenting another very popular recipe and Exclusive recipe of KARACHI CITY. Easiest way of preparing. Guaranteed LAZEEZ TAREEN RECIPE CARD: Chicken Legs Medium size: 5 (Insert small cuts as shown in the video) Yogurt: 1 cup, Lemon Juice: 1/2 Cup, Water: 1 cup, Oil to Glaze. Ginger Paste: 3 Tbsp, Garlic Paste: 3 Tbsp, Food Color (Optional) 1 Tsp Salt: 1-2 Tbsp or to taste, Red Chili Powder 2 Tbsp or to taste. Turmeric Powder: 1 Tbsp. Green Cardamom Powder: 1 Tsp, Srushed Pepper: 1.5 Tbsp, Cumin Powder: 1 Tbsp, Black Pepper Powder: 1/2 Tbsp. Basic Garam Masala: 1 Tbsp

Link for Basic garam Masala: https://www.youtube.com/watch?v=p_bTirGMS_M

Rated 5.00

Date Published	2022-09-01 04:33:46
Likes	52
Views	266
Duration	6:13

The post KARACHI STYLE CHICKEN TIKKA (Chicken Leg) Authentic. – Desi Cooking Recipes appeared first on Desi Cooking Recipes.

Hareesa Amritsari Lahori Authentic Restaurant Style

admin — Wed, 13 Mar 2024 23:34:13 +0000

Delhi, UP, Karachi Se Hareesa Amritsari Lahori Authentic Restaurant Style

– Welcome to the flavors of Delhi, Uttar Pradesh, and Karachi with this authentic restaurant-style recipe for Hareesa Amritsari Lahori.
– This traditional dish is a warm and comforting meal that has been enjoyed for generations in Northern India and Pakistan.
– With its rich and aromatic blend of spices, Hareesa Amritsari Lahori is sure to tantalize your taste buds and transport you to the bustling streets of Delhi, UP, and Karachi.

Ingredients:
– 500g chicken, cut into pieces
– 1 cup broken wheat (dalia)
– 1/4 cup ghee or clarified butter
– 1 large onion, finely chopped
– 2 tomatoes, finely chopped
– 1 tbsp ginger-garlic paste
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1/2 tsp red chili powder
– 1/2 tsp turmeric powder
– Salt to taste
– Fresh coriander leaves for garnish

Recipes:
1. Rinse the broken wheat and soak it in water for 30 minutes. Drain and set aside.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds and sauté until they start to sizzle.
3. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and sauté for a few minutes.
4. Stir in the chopped tomatoes and cook until they are soft and mushy.
5. Add the chicken pieces and cook until they are browned on all sides.
6. Stir in the coriander powder, red chili powder, turmeric powder, and salt. Cook for a few minutes to blend the flavors.
7. Add the soaked broken wheat and enough water to cover the chicken and wheat. Bring to a boil, then simmer for 45-50 minutes, or until the chicken and wheat are tender.
8. Once the Hareesa is cooked, garnish with fresh coriander leaves and serve hot.

Get ready to enjoy the authentic flavors of Delhi, UP, and Karachi with this Hareesa Amritsari Lahori recipe. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to impress and satisfy your cravings for traditional North Indian and Pakistani cuisine. So, gather your ingredients and get cooking – your taste buds will thank you!

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TANDOORI CHICKEN || Authentic Restaurant Styl…

admin — Wed, 13 Mar 2024 11:31:11 +0000

Dear friends presenting TANDOORI CHICKEN || Authentic Restaurant Style. Copyright Protected. Chicken Legs Skinless: 4 Salt: I/2 to 1 Tbsp or to taste. Red Chili Powder: 1 Tbsp Basic Garam Masalah: 1/2 Tbsp Ground Qasoori Methi: 1 Tbsp Ground Cinnamon: 1/2 Tea Spoon Ground Cumin: 1/2 Tbsp Yogurt:: 1/2 cup Sour Cream:: 1/4 cup Ginger Paste: 1 Tbsp Garlic Paste: 1/2 tbsp Lemon Juice: 4 tbsp Oil: 3Tbsp

Orange color: 1 tea spoon

Rated 4.79

Date Published	2015-08-31 11:48:13Z
Likes	109
Views	8038
Duration	0:08:41

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World No 1 Biryani || HAPPY NEW YEAR 2022 || Aap kaa Restaurant 1st Recipe – Desi Cooking Recipes

admin — Wed, 13 Mar 2024 09:54:40 +0000

Dear friends presenting the Best Biryani in the world. This biryani is compatible with anywhere’s BIRYANI. Its our guarantee that if you make this biryani for your restaurant. It will make your restaurant No.1
To make Biryani Masala Used in this recipe Go to https://www.youtube.com/watch?v=8lBzLAjXgRE General Recipe Card: KORMA (Qorma): Chicken: 1 kg, Yogurt: 1 Cup, Whole Milk: 1 Cup, Oil: 1 cup, Ginger Paste: 3 Tbsp, Garlic Paste: 3 Tbsp, Lemon Juice: 3 tbsp, Light Imli ka Paani: 3 tbsp, Onion Sliced: 300 Gm, Tomatoes: 200 Gm, Small green Chili: 8 Chopped Cilantro: 1 Cup, Chopped Mint: 1 Cup, Curry Leaves: 10, Biryani Masala: Salt: 1 Tbsp, Red Chili Powder: 1.5 Tbsp, Kashmiri Chili Powder: 1.5 Tbsp, Turmeric Powder: 1/2 Tbsp, Ground Coriander: 1.5 Tbsp, Black salt: 1 Tbsp, Jyfal powder: 1/4 Tbsp, Javetri Powder: 1/4 Tbsp WHOLE SPICES TO FINE GRIND: Cumin Seeds: 1 Tbsp, Black pepper: 1/2 Tbsp, Cloves: 12, Black Cardamom: 3, Green Cardamom: 8, Star Anis 1, Cinnamon stick: 1 of 1 Inch WHOLE SPICES WILL GO WHOLE: Cloves: 10, Green Cardamom: 10, Black Cardamom: 2, Black Pepper: 1/2 Tbsp, Star anis: 2 Boiling Rice: Salt: 4 Tbsp, Extra Long Grain Basmati Rice: 1 Kg Soaked in warm water for 4 Hours, Cinnamon Stick: 2 of 3 inches, Green Pepper: 8, Green Cardamom: 12 TEH LAGANA: Dried rose petal: 1 cup, Cilantro chopped: 1 Cup, Mint Chopped 1 cup, Small Orange 2 make slices as in the video, Pinaple Chunks: 1 cup, Fried onion: 1/2 cup DUM LAGANA: Yellow color mixed in 4 Tbsp water, Kewda Water: 4 Tbsp, Orange Color 1/4 Tsp, Jyfal powder: 1/4 Tsp, Javetri Powder: 1/4 Tsp, Green Cardamom Powder: 1/4 tsp, Oil: 1 cup, Ghee 5 Tbsp FOR DELHI AREA QORMA: Chicken: 5 kg medium pieces (Leg and thigh prefered), Yogurt: 3 cups, Milk: 4 Cups, Oil: 4 cups. Onion: 1 Kg, Tomatoes: 1 Kg, Lemon Juice: 1 cup, Imli Ka pani: 1 Cup, Ginger Paste: 1 Cup, Garlic Paste: 1 Cup, Small Green Chili: 40, Chopped cilantro: 4 Cups, Chopped Mint: 4 cups, Curry Leaves: 50 Biryani Masala: Salt: 5 Tbsp, Red Chili Powder: 5 Tbsp, Kashmiri Chili Powder: 5 Tbsp, Turmeric Powder: 2 Tbsp, Ground Coriander: 5 Tbsp, Black salt: 3 Tbsp, Jyfal powder: 1 Tbsp, Javetri Powder: 1 Tbsp WHOLE SPICES TO FINE GRIND: Cumin Seeds: 4 Tbsp, Black pepper: 1 Tbsp, Cloves: 24, Black Cardamom: 8, Green Cardamom: 30, Star Anis 3, Cinnamon stick: 5 of 1 Inch WHOLE SPICES WILL GO WHOLE: Cloves: 35, Green Cardamom: 40, Black Cardamom: 8, Black Pepper: 1 Tbsp, Star anis: 5 Boiling Rice: Salt: 20 Tbsp, Extra Long Grain Basmati Rice: 5 Kg Soaked in warm water for 4 Hours, Cinnamon Stick: 10 of 3 inches, Green Pepper: 40, Green Cardamom: 60 TEH LAGANA: Dried rose petal: 4 cup, Cilantro chopped: 3 Cup, Mint Chopped 3 cup, Small Orange 4, make slices as in the video, Pinaple Chunks: 3 cup, Fried onion: 2 cup DUM LAGANA: Yellow color: 1/2 Tbsp mixed in 16 Tbsp water, Kewda Water: 1 Cup , Orange Color 1 Tsp, Jyfal powder: 1 Tsp, Javetri Powder: 1 Tsp, Green Cardamom Powder: 1 tsp, Oil: 3 cup, Ghee 15 Tbsp FOR KARACHI AREA QORMA: First part same as DELHI area Biryani Masala: Salt: 5 Tbsp, Red Chili Powder: 6 Tbsp, Kashmiri Chili Powder: 6 Tbsp, Turmeric Powder: 2.5 Tbsp, Ground Coriander: 6 Tbsp, Black salt: 3 Tbsp, Jyfal powder: 1 Tbsp, Javetri Powder: 1 Tbsp WHOLE SPICES TO FINE GRIND: Cumin Seeds: 4 Tbsp, Black pepper: 1.5 Tbsp, Cloves: 24, Black Cardamom: 8, Green Cardamom: 30, Star Anis 3, Cinnamon stick: 5 of 1 Inch WHOLE SPICES WILL GO WHOLE: Cloves: 35, Green Cardamom: 40, Black Cardamom: 8, Black Pepper: 1 Tbsp, Star anis: 5 TEH LAGANA: Same as Delhi Area + sliced Tomatoes: 200 gm, Sliced Lemon: 15 Slices DUM LAGANA: Same as Delhi Area LUCKNOW AREA: QORMA: Same as DELHI area, + Mutton Paya Juice: 2 Cups, Milk will be 5 cups instead of 4 Cups BIRYANI MASALA WILL BE SAME as DELHI area only red Chili Powder will be 4 Tbsp TEH LAGANA: Same as Delhi Area DUM LAGANA: Same as Delhi Area MUMBAI AREA SAME AS KARACHI AREA + 2 Kg Boiled Potatoes Quarters. Skin Off HYDERABAD INDIA AREA QORMA same as Delhi area + Green Chili Long Sliced: 5 BIRYANI MASALA will be same as KARACHI but Red Chili Powder will be 6 Tbsp, Kashmiri Chili Powder will be 7 Tbsp, Crushed pepper will be 5 Tbsp, Whole spices will be same as Karachi + Shah Zeera: 4 Tbsp, Pathar ke Phool: 5 Pieces of 1 inch. TEH LAGANA: Same as DELHI area DUM LAGANA: 1) Saffron in milk spreaded 2) Then Ghee/Oil Spreaded 3) Then Rose Water Spreaded 4) Then Fried onion then Chopped Mint and then chopped Hara dhaniya Seal with Flour Dough LAHORE AREA Same as KARACHI AREA DUBAI and All Middles East Area Same as Karachi Area KOLKATA AREA QORMA same as DELHI AREA + Boiled Eggs and Boiled Whole Potatoes Rest will be same as DELHI area How to use see our KOLKATA BIRYANI recipe

https://www.youtube.com/watch?v=3ZbvgPlOHvE

USA and CANADA AREAS Same as DELHI area and also Same as KARACHI area, both will be very successful TAMIL NADO AREA

Same as HYDERABAD INDIA area but spices will be little more spicy specially chili powders.

The post World No 1 Biryani || HAPPY NEW YEAR 2022 || Aap kaa Restaurant 1st Recipe – Desi Cooking Recipes appeared first on Desi Cooking Recipes.

No. 1 Mutton Pulao Biryani | Aap Ka Restaurant 4th Recipe. Better than all. Best PULAO/PULAO Biryani – Desi Cooking Recipes

admin — Wed, 13 Mar 2024 08:24:24 +0000

Dear friends presenting MUTTON PULAO BIRYANI. Make it for yourself, for your friends and family, or for your business. You will be No.1 for sure. RECIPE CARD: Mutton with bones: 1 kg, Basmati Rice 800 gm, Oil: 1 Cup, Yogurt: 1 Cup, Chopped Garlic: 1 Tbsp. Fried onion: 1 cup, Garlic Pate: 3 Tbsp. Ginger Paste: 3 Tbsp. PULO MASALA to be boiled: Fennel seeds: 2 Tbsp, Coriander Seeds: 2 Tbsp, Cumin Seeds: 3/4 Tbsp. Kala Zeera: 1 Tsp, Cloves: 1 Tsp, Black pepper: 3/4 Tbsp. Star Anis: 2, Black Cardamom: 3, Green cardamom: 10. Cinnamon Stick: 2 of 2 inches. Whole Red Chili: 20. BOIL in 2 glasses of water for 30 minutes, Separate all whole spices from the BROTH. Keep broth on a side. Discard red Chili, Cinnamon Sticks and Black Cardamom and make a very fine paste of the rest. Keep the paste on a side. MEAT BOILING STEP Mutton 1 Kg. Salt: 1 Tbsp, Water: 3 Glasses. Cook for 30 minutes then add Whole spices Broth in it and cook until meat tenderize 85%. then remove Mutton and keep YAKHNI on aside. In the same cooking pot add oil, then add ginger garlic paste, Whole spices paste, fried onions, black pepper: 1/2 tbsp, cloves, 1 tsp, green cardamom: 12, and then mix well on 1/2 flame for two minutes. Add cooked mutton ans yakhni to it cook for 2 minutes and then Put for Dum on very low flame for 5 minutes. BOILING RICE: Soaked Basmati for 3 hours, 5 tbsp salt, 10 green pepper whole. DUM; Oil one cup, Kewda water: 3 tbsp, Rose water: 2 tbsp FOR 2 KG MUTTON/BEEF/LAMB RECIPE CARD: Mutton with bones: 2 kg, Basmati Rice 1.6 kg, Oil: 11/2Cup, Yogurt: 2 Cup, Chopped Garlic: 2 Tbsp. Fried onion: 2 cup, Garlic Pate: 6 Tbsp. Ginger Paste: 6 Tbsp. PULO MASALA to be boiled: Fennel seeds: 4 Tbsp, Coriander Seeds: 4 Tbsp, Cumin Seeds: 1.5 Tbsp. Kala Zeera: 2 Tsp, Cloves: 2 Tsp, Black pepper: 1 Tbsp. Star Anis: 3, Black Cardamom: 5, Green cardamom: 20. Cinnamon Stick: 4 of 2 inches. Whole Red Chili: 35. MEAT BOILING STEP Mutton 2 Kg. Salt: 1.5 Tbsp, Water: 5 Glasses. WHOLE SPICES TO FINAL MASALA WITH YOGURT: Black pepper: 1 tbsp, Cloves: 1.5 tsp. Green Cardamom: 20 BOILING RICE Rice: 1.6 kg, Salt: 8 tbsp, Green Chili: 15 Dum Lagana:

Oil: 1 Cup, Kewda water: 5 tbsp, Rose Water: 3.5 tbsp

Rated 5.00

The post No. 1 Mutton Pulao Biryani | Aap Ka Restaurant 4th Recipe. Better than all. Best PULAO/PULAO Biryani – Desi Cooking Recipes appeared first on Desi Cooking Recipes.

SAAT MASALAY | 3RD Masala: KADAHI GOSHT Masala | Mutton Kadahi/ Chicken Kadahi

admin — Sun, 25 Feb 2024 04:17:10 +0000

Dear friends presenting my 3rd recipe of Saat Masalay. Kadahi Gosht Masala. Its perfect for both Mutton Kadahi or Chicken Kadahi RECIPE CARD Masala for Cooking Salt: 1 tbsp Red Chili Powder: 1 tbsp. Turmeric Powder: 2 tsp. Crushed Pepper: 1.25 Tbsp. Kasoori Methi: 1 tbsp. Special Garam Masala: 1 tbsp How to Make Special Garam Masala: Cumin: 3 tbsp, Black Pepper: 1 tbsp, Cloves: 1 tsp, Black Cardamom: 3, Green Cardamom: 7, Cinnamon stic; 2 of 2″ (Fine grind all whole spices and use only 1 Tbsp for KADAHI MASALA Masala for DUM Roasted crushed Coriander: 1 Tbsp

Roasted Crushed Cumin: 1 Tbsp.

Rated 5.00

Date Published	2021-01-26 05:31:49
Likes	48
Views	432
Duration	7:14

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SAAT MASALAY | 1st Masala “Chicken Kabab Masala” PERFECT

admin — Thu, 22 Feb 2024 11:02:51 +0000

Dear friends presenting 7 Masalay (Spices) series first Masala “CHICKEN SEEKH KABAB” Masala. Copyright Protected RECIPE CARD: This masala quantity is good for 1.25 kg Chicken Thigh Qeema Salt: 1 tbsp, Red Chili Powder: 3/4 tbsp, Crushed Pepper: 1 Tbsp, Black Pepper Powder: 1 Tsp, Cumin Powder: 1 tsp, Nutmeg (Jyfal) Powder: 1/2 Tsp, Mace (Javetri) Powder: 1/2 Tsp, Orange Food Color: 1/4 Tbsp (OPTIONAL) Saada Garam Masala: 1 Tbsp For recipe of SAADA GARAM MASALA see my video

https://www.youtube.com/watch?v=p_bTirGMS_M

TO MAKE CHICKEN SEEKH KABAB WITH THIS MASALA, see my video

https://www.youtube.com/watch?v=EHvSLtnxw7Y

Rated 4.88

Date Published	2021-01-18 17:54:48
Likes	123
Views	2110
Duration	5:23

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DELHI DARBAR BIRYANI | JAFFER BHAI's World Famous Bombay Biryani | AUTHENTIC

admin — Tue, 06 Feb 2024 11:07:29 +0000

Dear friends presenting Jaffer Bhai’s Delhi Darbar Mutton Biryani. 100% Authentic. Copyright Protected. RECIPE CARD: Mutto with bones: 1 Kg, Potatoes: 1/2 Kg, Yogurt: 2 Cups, Lemon Juice: 4 Tbsp, Oil/Ghee: 1 Cup, Green Chili Paste: 2 Tbsp, Garlic Paste: 2 Tbsp, Ginger Paste: 2 tbsp, Fried onion: 2 Cups, Salt: 2 Tbsp, Red Chili Powder: 1.5 Tbsp, Kashmiri Chili Powder: 1 Tbsp , Turmeric Powder: 1 Tbsp, Cumin Powder: 1 Tbsp, Javetri (Mace) Powder: 1/2 Tbsp, Cumin Seeds: 1 Tbsp, Shah Zeera: 1 tbsp, Green Cardamom: 12, Black Cardamom: 4, Cloves: 10, Black Pepper: 1/2 Tbsp, Cinnamon Stick: 6 of 1″, Star anis: 1 Pine apple Chunks: 1/2 Cups, Cashews: 6, Almonds: 6, Mint Leaves: 1/2 Bunch, Rice: 1 Kg (Sela Basmati), Salt to boil Rice: 4 Tbsp, Kewda Water: 5 Tbsp, Food color yellow: 1 Tsp in 5 Tbsp water,

Oil/Ghee for Dum: 1 Cup

Rated 4.82

The post DELHI DARBAR BIRYANI | JAFFER BHAI's World Famous Bombay Biryani | AUTHENTIC appeared first on Desi Cooking Recipes.