Watch this Masala TV video to learn how to make Sabzi Pulao and Muzafar This show of Malaysian Palm Oil Zaiqon Ka Dastarkhwan with Chef Shireen Anwar aired on 6 November 2021.
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Sabzi Pulao
Ingredients:
Rice ½ kg
Potatoes (cubed) 2
Peas ½ cup
Carrot (cubed) 2
Fenugreeks leaves 2 small bunches
Brown onions ½ cup
French beans (chopped) 1 cup
Tomatoes (finally chopped) 2
Green chilies (ground) 1 tbsp
Coriander leaves (ground) 1 tbsp
Ginger garlic 1 tbsp
Coriander powder 1 ½ tsp
Salt 2 tsp
Turmeric ½ tsp
Yogurt 1 cup
Cooking oil (palm oil based) ½ cup
Green chilies (whole) 4
Method:
Heat Cooking oil (palm oil based), add ginger garlic, green chili and coriander paste with brown onion, salt turmeric, coriander powder, and chopped tomatoes, and fry well. Add in all vegetables with 1 cup water, cover and cook till vegetables half done. Add yogurt, whole green chilies, cook for 5 min. add in soaked rice, with 2 ½ cups of water, cover and cook till rice and vegetable done. Lastly dish out and serve hot.
Muzafar
Ingredients:
Vermicelli 250 grams
Sugar ½ kg
Water 1 ½ cup
Banaspati (Palm oil based) ½ cup
Almonds and pistachios (sliced) 2 tbsp
Fresh Milk 1 kg
Green cardamom (crushed) 1 tsp
Saffron ¼ tsp
Yellow color a pinch
Screw pine water 1 tsp
Lemon juice 1
Method:
Cook water and sugar together for 10 minutes. Heat Banaspati (Palm oil based) in a pan, fry vermicelli till dark golden, add milk, cook on high flame for 3 to 4 minutes, add half freshly squeezed lemon, cook till milk dries. Add in the prepared syrup with color, saffron and cardamom, when sugar syrup dries, remove, garish with almonds and pistachios.
