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

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. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie 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.