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This Sawaiyon Ki Kheer Recipe will help you achieve the perfect combination of flavours. Try out this very yummy recipe!
#SawaiyonKiKheer #NawabiQorma #MasalaTv
Watch this Masala TV video to learn how to make Sawaiyon Ki Kheeri, Burmese Platter and Nawabi Qorma Recipes.
This show of Masala Mornings with Chef Shireen Anwer aired on 16 May 2022.
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Sawaiyon Ki Kheer
Ingredients
Milk 1 kg
Vermicelli 4 tbsp
Tapioca 2 tbsp
Green cardamom grinded ½ tsp
Condensed milk 4 tbsp
Screw pine few drops
Almonds and pistachios sliced 2 tbsp
Silver paper to garnish
METHOD
Boil milk with tapioca for 10 mins, add in vermicelli, when slightly thick, add cardamom powder and crew pine, transfer to a serving bowl, garnish with almonds and pistachio and silver paper, serve cold.
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BURMESE PLATTER
Ingredients
Chicken boneless ½ kg cut into julienne
Oil ½ cup
Butter 2 tbsp
Curry leaves 25
Crushed red pepper 1 tbsp
Cumin roasted & crushed 1 tsp
Ginger garlic paste 1 tbsp
Turmeric ¼ tsp
Black pepper ½ tsp
Salt 1 tsp
Sugar 1 tsp
Yogurt ½ cup
Coconut milk powder 3 tbsp dissolved in ½ cup water
Coriander leaves 2 tbsp chopped
Cumin seeds 1 tsp
All spice powder ½ tsp
Onion chopped 1 cup
Ingredients for Rice
Boiled rice 3 cups
Oil ¼ cup
Cumin ½ tsp
Crushed garlic 1 tbsp
Chopped green onions ½ cup
Crushed red pepper ½ tsp
Turmeric powder a pinch
Black pepper ½ tsp
Salt ½ tsp
Vinegar 1 tbsp
Coconut milk powder 1 tsp
Mustard powder ½ tsp
METHOD
Heat oil ½ cup and butter, add chopped onion, cumin seeds, curry leaves, all the rest, seasonings, fry well, add chicken, fry well, cook till chicken tender. Lastly add coriander leaves, cook till chicken dry.
METHOD FOR RICE
Heat oil, add cumin seeds, crushed garlic, fry till light golden, add dry seasonings with boiled rice and spring onion leaves, sauté for 5 mins, put rice in a ring mould, over turn on a platter, fill the hollow of ring mould with chicken, serve hot.
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NAWABI QORMA
Ingredients
Mutton ½ kg
Brown onion coarsely crushed ½ cup
Ginger garlic paste 1 tbsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Yogurt 1 cup heaped
Clarified butter ½ cup
Cream 2 tbsp
Screw pine water 1 tsp
Saffron ¼ tsp
Mace ¼ tsp grounded
Green cardamom powder ½ tsp
Coriander seeds 1 tbsp grinded
Black pepper whole 10 grounded
Cloves 4 grounded
Chili powder 2 tsp heaped
METHOD
Heat clarified butter, add ginger garlic paste with turmeric, salt, yogurt, fry for 10 mins, add mutton, fry for another 10 mins, add the grounded paste, mix well, add 2 cups water, cover and cook on low flame till mutton tender, add ground mace, green cardamom, saffron with cream. Lastly add screw pine water, cover and simmer for 10 mins till clarified butter comes on top, serve with sheermaal.
