Chicken Malai Boti - New Recipe

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Chicken Malai Boti - New Recipe
Chicken Malai Boti - New Recipe

Chicken Malai Boti - Latest Recipe

  • Chicken (Boneless) 1/2 Kg
  • Yogurt 2 tbsp 
  • White pepper 1 tsp 
  • Chili powder 1 tsp 
  • Salt 1 tsp 
  • Almonds 15 
  • Ground cumin
  • Ground coriander
  • Garam masala
  • Vegetable oil
  • Cream 2 tbsp 
  • Green chili peppers 2 
  • Garlic 1 clove 
  • Ginger 10gram 


Chicken Malai Boti Recipe Method
Chicken Malai Boti Recipe Method

Chicken Malai Boti Recipe Method

You can fellow up another recipe of Chicken Malai Boti By Chef Shireen Anwer

Egg Burfi Recipe

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Anday ki Burfi Recipe

Hello everyone, Today i'm going to share a most searched recipe i.e Egg Burfi. People in Pakistan also call it Anday ki Burfi. So let me share the most delicious and yummilious recipe of this sweet hope you all will love and enjoy it.

Egg Burfi Recipe

  • Eggs 10
  • Powdered Milk 2 cup
  • Corn Oil 1 & 1/4 cup
  • Sugar 1 1/2 cup
  • Ghee 1 tbsp
  • Cardamoms 15

1. Blend the eggs along with cardamom and sugar for 10 minutes. The eggs will become thick, frothy and completely amalgamated.
2. Heat the oil and ghee in a heavy based pan, add the powdered milk and saute, stirring continuously, for 4 minutes.
3. Add the beaten eggs and simmer on low heat, stirring continuously, until the mixture forms tiny granules.
4. Transfer to a shallow plate and allow it to cool then cut into squares.

RECOMMENDED RECIPE: Ceramal pudding By Chef Shireen anwer

Crispy Chicken Broast Recipe

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Chicken Crispy Broast Recipe By Chef
Hi everybody, hope you all are doing good. Well, today i'm going to share one of the most wanted and liked recipe i.e Crispy Chicken Broast, the most popular fast fast dish in Pakistan. This Broasted Chicken Recipe is really really tasty and delicious, I highly recommend to try it. All famous chefs of Pakistan have introduced various kinds of broast recipes with their own methods. Chef Saadat Siddiui, Chef Rida Aftab, Chef Kanza, Chef Gulzar and also Chef Shireen Anwar have introduced delicious recipes of chicken broasts. The one i'm going to share with you is by Chef Saadat Sidiqqi.

Crispy Chicken Broast Recipe


• Chicken (With Skin) 2 
• Salt 4 tbsp and 1 tbsp for coating
• Plain Flour 2 cups
• White Pepper 1 tbsp
• Corn Flour ½ cup
• Green Chili Paste 3 tbsp
• Baking Powder 2 tbsp
• Water as much required
• Ginger Garlic Paste 1 tbsp


Method/Instructions For Crispy Chicken Broast:
1. Fill a bowl with water now add salt, baking powder, green chili paste and ginger garlic paste in it.
2. Dip the chicken pieces in bowl and leave it for about 4-5hours to let the chicken marinated perfectly.
3. Now take out the chicken from bowl and let it dry, make the coating by mixing the corn flour, plain flour, salt and white pepper.
4. Mix all these items very well, now coat the chicken nicely
5.  Now deep fry the chicken and when the color changes to golden brown take it out and serve it.
6.  Broast is ready to serve try it and enjoy it!

RECOMMEND RECIPE: Special Chicken Karahi Recipe

Special Chicken Karahi Recipe

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Special Chicken Karahi Recipe
Today I'm going to share an recipe of Special Chicken Karahi.
Chicken Karahi Gosht is a popular meal of Pakistan that is a necessity of any special occasion. This recipe has a different special taste which you never want to miss. It goes perfect with naan, roti and raita. 
So enjoy this easy homemade chicken karahai recipe now.

1/2 kg Chicken
1/2 Tomato
1/4 Oil
2 tbsp dry red chili
1 tbsp Suki mehte
1 tsp sabit dhanya(grinded)
1 tbsp mix Garam masala(grinded)
2 tbsp yogurt
Salt(as you like it)
5 green chili large
2 tbsp Ginger paste
1 tbsp chopped Ginger
2 tbsp Butter

How To Cook Special Chicken Karahi :
First heat the oil, then add chicken and (bhoonlain)
Add ginger paste.
Now mix it for few mints, then cut and add tomato, Mix it.
Now add all the masalas and mix it well until the tomatos add mix and (galjayen).
At the end add yogurt and green chili.
Let the water be dried out,and add butter and now low the temperature of your stove
Now slice the ginger and green chili and add it to you karahi.
your special chicken karahi is ready.
Enjoy it.

Keema Rice Recipe

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Rice with minced mutton. can be served with raita(yogurt with chopped tomatoes and onion) and pickle

Keema Rice Recipe By Chef


1.5 cups basmati rice
1 1/2 kg minced mutton - Keema (lamb or goat)
2 medium potatoes- peeled and cut into small pieces(around 1 cup)
4 tbsp clarified butter(ghee) or oil
2-3 cloves
5-6 whole black peppercorns
1" cinnamon stick
1 bay leaf
1 cup sliced onion
2 tsp ginger paste
salt to taste
1/2 tsp red chili powder to taste
3/4 tsp turmeric powder
1/2 tsp garam masala
1/2 cup chopped coriander leaves
10-12 mint leaves


1. In a deep pan or kadhai add ghee, butter or oil.
2. Add cloves, black peppercorn, cinnamon and bay leaf. Fry for 1 minute.
3. Add sliced onions and fry till light brown. Add ginger paste and fry for 1 minute.
4. Add keema, potatoes and all saesonings. Fry well till oil separates.
5. Add washed rice, little coriander and mint. fry for 1-2 minutes.
6. Add 3 cups water and mix well.
7. Close the pan with lid half way.
8. When all water is dried out(almost 12-15 minutes) fluff with a spoon.
9. Serve garnished with coriander leaves.

Dal Samosa

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For Dal Samosa
2 cups – all purpose flour 
1 cup – moong daal
1 cup – vegetable oil

For Masala

1 tbsp – garam masala
1 tbsp – coriander powder
1 tbsp – red chilli powder
1 tbsp – amchur
Vegetable oil for frying
Salt to taste


-Grind the moong daal. Take masala moong daal or take plain moong daal and include red chilli, coriander powder, garam masala and amchur powder in it.

-Sieve generally useful flour, include salt.

-Add vegetable oil (so you can make dishes) and mixit great.

-Then include little amount of water and make a smooth batter. Make minor adjust moves with mixture.

-Roll it like chappati. Cut it into 2 equivalent parts along the distance across.

-Put little water along the measurement. Join and press together to make a cone. Place a tbsp of filling mixture in the cone and seal third side. Make five to six.

-Put in smoking oil, profound fricassee on level to medium work light tan.

-Drain on rack or kitchen paper.

-Serve Dal samosa with green chutney or ketchup.

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