Recipe: Angara Chicken Pulao & Strawberry Dessert

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Masala Mornings – 08 Feb 2023 – Recipes: Angara Chicken Pulao & Strawberry Dessert – Shireen Anwar

The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.

Angara Chicken Pulao & Strawberry Dessert Recipes will help you achieve the perfect combination of flavours. Try out this Amazing recipe!

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Watch this Masala TV video to learn how to make Angara Chicken Pulao & Strawberry Dessert.

Guest Chef: Shagufta Farooq

This show of Masala Mornings with Chef Shireen Anwar aired on 08 Feb 2023.

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Angara Chicken Pulao

Ingredients For Angara Chicken
Boneless chicken 500 gm
Oil 2 tbsp
Salt to taste
Cardamom powder ½ tsp
Cloves powder ¼ tsp
Cinnamon powder ½ tsp
Red chili powder 2 tsp
Dried fenugreek leaves 1 tsp
Hung curd ½ cup
Lemon juice 2 tbsp

Marinate chicken and bbq it or cook in griller pan.

For The Pulao
Clarified butter 4 tbsp
Whole spices as required
Sliced onions 2
Ginger garlic paste (Dissolved in ½ cup water) 1 tbsp
Turmeric powder 1 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Yogurt 1 cup
Biryani masala 1 tbsp
Saffron 1 tsp
Green chilies 4 to 6
Fresh coriander ½ bunch
Sliced tomatoes as required
Fried onion as required
Fried potatoes as required
Boiled eggs as required
Rice soaked 2 cups

Method
Heat ghee in a pan.Add whole spices.Add onions until golden.Add all the masala and bhunao well.Add yogurt .Cook well.Add 3 ½ cup water .Add saffron.When start boiling add rice.When water dries put Tomatoes, chilies and brown onions on dam. Serve with chicken, potatoes and boiled eggs.

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Strawberry Dessert

Ingredients
Strawberry jelly 1 packet
Water 1 cup
Cream 1 ½ cup
Strawberries 8 to 10
Condensed milk ½ tin

Method
In a blender put strawberry jelly packet and water.Blend well.Then add strawberries one by one.Add condensed milk and cream. Blend well and put in ramekins and refrigerate until set.

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