Pakistani Food | Cooking in urdu in Pakistan
Recipe of muttor keema curry white
ngredients
Mutton mince 750 gm
Almonds 1 table spoon
Cardamom powder ½ tea spoon
Cashew nuts 1 table spoon
Cooking oil 4 table spoon
Garlic, chopped 1 table spoon
Green chilies, whole 4
Onions, chopped 1/3 cup
Poppy seeds (khus khus) 3 tea spoon
White pepper powder 1 tea spoon
Yogurt 1 cup
White keema curry Preparation:
Soak and peel almonds.
Soak cashew nuts and poppy seeds for an hour
Blend all above three with a little water to a fine paste.
Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown.
Add mince and sauté over gentle heat.
Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies.
Simmer gently till mince is cooked and gravy is reduced by half.
Pick out and discard the green chilies.
Add the nut paste and stir well. Simmer for 2-3 minutes.
To Serve: Serve hot with paratha or chapati.
phirni recipe
Ingredients:-
1 litre full cream milk
100 gms rice flour
100 gms khoya crumbled
50 gms nuts
150 gms sugar
3 gms ilaichi powder
Zafran, a few strands
Phirni preparation:
Reduce milk in a heavy-bottomed pan on low heat until thick.
Add sugar, safran & ilaichi powder.
Cook for two minutes & add rice flour.
Cook for further few minutes.
Add khoya and cook until it dissolves.
Pour the mixture into individual bowl, sprinkle nuts over & refrigerate until cold & set.
