Pakistan – Murgh Channay
By Ayesha Umar
This dish is one of the most famous dishes for breakfast. Every student as well as other persons wants to eat this in breakfast or in lunch must on Sunday because Sunday is our holiday and we are always ready to it this on our special day as our breakfast. This can be our lunch or our dinner but mostly eaten in breakfast.
- Half kilogram boiled chick pea
- Half cup of oil
- 1 baby onion
- Half cup of black lentils
- 1 big spoon of ginger paste
- 1 big spoon of garlic paste
- 2 tomatoes
- Half big spoon of crushed red chilies
- Half big spoon of red chili
- 1 big spoon of turmeric powder
- 1 table spoon of salt
- Half big spoon of garam masala
Ingredients of masala
- 2 big spoons of cumin seeds
- 1 table spoon of mustard seeds
- 3 star anise
- 3 cardamoms
- 1 big spoon of black pepper
- 5 cloves
- 3 cinnamon
The first thing we have to do is to make masala for chick pea.
So here the method of making masala. Fry chopped onion into the oil when it is light brownish in color add paste of ginger paste and garlic paste and after its brownish in color add chopped tomato in it and fry them and add all the other masalas in it and fry them on low heat.
Now do same as for chick pea, fry chopped onions in oil and after its brownish color add chopped ginger and chopped garlic in it fry them and after for 2 minutes add cjppoed tomato and fry them for 5 to 10 minutes. Now put chicken in it and fry them also. Now add 1 table spoon of butter in it and chick pea into it and black lentils. Now boil all these things, when they boiled, add 1 table spoon of fried cumin seeds and 1 table spoon of dry coriander powder and heat them for 10 minutes and your murgh channy is ready.
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