'Saffron Biryani is a wonderful blend of taste and aroma that will instantly make you dig in. Click Here :https://www.masala.tv/saffron-biryani-recipe/ to watch this Masala TV video to learn how to make Saffron biryani and Butter Cake Recipe. This show of Food Diaries with Zarnak Sidhwa aired on 4 May 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 Saffron biryani: Ingredients Chicken 700 gm Milk 160 ml Rosewater 1 tbsp Saffron a pinch Cloves 6 Cinnamon stick 1 stick Green cardamoms 5 Cumin seeds 2 tsp Bay leaves 2 Oil 4 tbsp Onions, sliced in rings 3 Tomatoes, diced 3 Rice 500 gm Butter, melted 2 tbsp Blanched almonds, toasted 1/2 cup For Marinate Yoghurt 300 gm Garlic cloves, chopped 6 Ginger, grated 1 Turmeric 2 tsp Greenchilies, chopped 2 Salt 2 tsp Curry powder 1 tsp Ground coriander seeds 1 tbsp For raita Yoghurt 350 gm Mint leaves, chopped 3 handfuls Coriander leaves, chopped 2 handfuls Sugar 1 tsp Salt 1/2 tsp Lemon juice 1/2 lemon Method Combine the marinade ingredients in a bowl. Add the chicken and toss to coat. Let marinateat leastfor one houror preferably overnight.Gently warm the milk, add in rosewater and saffron and set aside.Heat the oil and fry the onions until golden. Drain the oil and set aside.Add the whole spices and sauté. Add the chicken with the residual marinade and cook. Add the tomato and cook till chicken is done. Boil the rice in salted water. Drain. Line the base of a large pan with a third of the rice and a splash of melted ghee or butter. Top with half the chicken and sauce. Layer on another third of the rice, half the onions and half the saffron milk. Finish with the remaining chicken, followed by the remaining rice, butter, saffron milk and two tablespoons of boiling water, reserving the remaining onions to garnish the biryani. Place the pan over high heat with a tawapan under it and cover tightly and cook till done. Make the raita by combining all the ingredients in a bowl.Scatter the almonds and remaining onions over the biryani and serve with the raita on the side. Butter Cake: Ingredients: Wheat flour 1 cup Butter 3/4 cup Sugar 1/4 cup Eggs 2 Milk 1/4 cup Qarshi 1/4 cup Baking powder 1 tsp Salt a pinch Method: Preheat the oven on 180 c. Sift flour, baking powder and salt twice in a bowl. Beat butter and sugar till combined. Add eggs and beat well. Add milk and qarshi. Beat till everything is well combined and evenly mixed. Fold the flour. Pour in a greased tin. Bake at 180 c for 40 minutes or until done. Let the cake cool down completely before slicing.'
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