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Shinwari Karahi recipe

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تصویر
 Shinwari Karahi is popular in pakistan   Shinwari Chicken Karahi This is a proper Peshawari/Shinwari-style chicken karahi: tomatoes, meat, salt, green chilies, ginger, garlic, and black pepper. The key is high heat and reducing the tomatoes well, rather than loading it with spices. Ingredients — 1 kg chicken 1 kg chicken, preferably bone-in, cut into medium pieces ½ cup cooking oil or 4–5 tbsp desi ghee 5–6 medium ripe tomatoes, roughly chopped 1½ tbsp fresh ginger, finely chopped 1½ tbsp fresh garlic, finely chopped 1½–2 tsp salt, according to taste 1–1½ tsp freshly crushed black pepper 5–7 green chilies, slit lengthwise 1 tsp crushed coriander seeds — optional 2–3 tbsp fresh coriander, chopped 1–2 inch piece ginger, cut into thin juliennes Traditionally, don't add: turmeric, cumin powder, garam masala, red chili powder, or curry powder. The simplicity is what gives Shinwari karahi its distinctive taste. Step 1 — Prepare the tomatoes Make a small cross-shaped cut on each tom...
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Chicken Pulao Recipe

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Today I'm  sharing a very  Easy Chicken Pulao Recipe which would be flavorful and delicious, the secret of this recipe which I'm going to share with you. It is most important to follow the recipe to get the desired taste. I hope you enjoy this.

So Let's Start;



Chicken Pulao Recipe




Chicken Pulao Recipe

Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins  

Ingredients:

  • 2 cups basmati rice (rinsed and soaked for 20 mins) 
  • 500g (1 lb) chicken (thighs or breast, boneless or bone-in), cut into pieces 
  • 1 large onion, thinly sliced 
  • 3 garlic cloves, minced 
  • 1-inch ginger, grated 
  • 2 tbsp oil or ghee 
  • 1 cinnamon stick 
  • 3-4 cardamom pods 
  • 2 bay leaves 
  • 1 tsp cumin seeds 
  • 1 tsp coriander powder 
  • 1/2 tsp turmeric powder 
  • 1/2 tsp red chili powder (optional) 
  • 1 large tomato, chopped (optional) 
  • 3 cups chicken broth or water 
  • Salt to taste 
  • Fresh cilantro or mint (for garnish) 

Optional Add-ing: 

  • 1 cup carrots/peas 

  • 1 potato, cubed 

  • Fried onions for topping  

Instructions:  

1. Prep the Rice: Rinse basmati rice until water runs clear. Soak in water for 20 mins, then drain. 

 2. Sauté Aromatics: Heat oil/ghee in a large pot. Add cumin seeds, cinnamon, cardamom, and bay leaves. Sizzle for 30 seconds. Add sliced onions and fry until golden (5-7 mins). Stir in garlic, ginger, and optional veggies (carrots/peas). 

 3. Cook the Chicken: Add chicken pieces and sear for 2-3 mins. Mix in coriander, turmeric, chili powder, and salt. Add tomatoes (if using) and cook until soft. 

 4. Simmer the Rice: Pour in broth/water and bring to a boil. Stir in drained rice. Reduce heat to low, cover, and simmer for 15-20 mins until rice is tender and liquid is absorbed. 

 5. Rest & Serve: Turn off heat. Let it rest, covered, for 10 mins. Fluff rice with a fork. Garnish with cilantro/mint and fried onions. Serve with yogurt or raita. 

 

Tips:

For richer flavor, brown the chicken before adding spices. 

Adjust broth quantity based on rice type (use 1.5x liquid per rice volume). Bone-in chicken adds more depth but requires longer cooking time.  






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