Barbeque Khubus Pulav Recipe | Masala Mornings | Shireen Anwar | Desi Food



Barbeque Khubus Pulav is the perfect combination of Naan bread, Kababs and Rice. It is as scrumptious as it can gets so treat your loved ones to this amazing dish!

Watch this Masala TV video to learn how to make Barbeque Khubus Pulav , Turkish Meze , Biberli Ekmek , Tahini Tarator and Yozgat Recipes. This show of Masala Mornings with Shireen Anwar aired on 1 February 2021.

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Barbeque Khubus Pulav:

INGREDIENTS:

FOR MUTTON KABAB

Mutton mince ½ kg
Garlic (chopped) 2 cloves
Mutton fat ¼ cup
Sumac 1 tbsp
Salt, black pepper to taste
Parsley 4 tbsp

METHOD:

Mix all the ingredients together and make kabab.

FOR TAVUK SHISH

INGREDIENTS:

Boneless chicken (cubes) ½ kg
Garlic (minced) 6 cloves
Ginger (minced) 1 tbsp
Oregano ½ tsp
Tomato paste 1 tbsp
Lemon juice 2 tbsp
Black pepper ¼ tsp
Cinnamon powder ¼ tsp
Paprika 1 tsp
Salt to taste

METHOD:

Marinate chicken with all the ingredients and grill it.

FOR TAVUK KABAB

INGREDIENTS:

Chicken mince ½ kg
Ginger garlic paste 1 tbsp
Lemon juice 3 tbsp
Cayenne pepper ½ tsp
Black pepper ½ tsp
Cumin ½ tsp
Melted butter 50 gm
Bread crumbs 2 tbsp

METHOD:

Mix all the ingredients and prepare kebabs.

FOR THE PULAV

INGREDIENTS:

Rice 2 cups
Brown vermicelli ½ cup
Garlic (chopped) 2 tbsp
Salt, black pepper to taste

FOR TEMPERING:

Butter (melted) ½ cup
Red chili flakes 1 tbsp

METHOD FOR THE PULAV

Take a pan and fry garlic. Now add brown vermicelli, cook for a while. Then add salt and pepper. Now add water. Once the mixture gets to boil, add rice. Cook properly.

METHOD FOR TEMPERING

Add the pulav onto the serving dish. Place bbq kebabs on top of pulav. Then temper the pulav by mixing butter and red chili flakes in a pan. Add on the top of the dish and serve hot.

Turkish Meze:

HAYDARI

INGREDIENTS:

Yogurt 500 gm
Garlic 2 cloves
Mint leaves 1 tsp
Butter 50 gm
Feta cheese 50 gm
Dill (chopped) 1 tsp
Salt to taste

METHOD:

Heat butter in a pan. Add mint and cook for a while. Mix yogurt, feta cheese and garlic. Then add salt and mix well. Now pour butter over it.

Biberli Ekmek:

INGREDIENTS:

Tortilla Bread as required
Onion (chopped) 1
Nigella seeds 2 tbsp
Thyme 2 tsp
Feta cheese 100 gm
Pepper paste 3 tbsp
Sesame seeds 2 tbsp
Olives (chopped) 15-20
Olive oil 4 tbsp

METHOD:
Crumble feta cheese with all the other ingredients. Mix everything well. Spread the mixture onto the bread and bake it for 5 minutes.

Tahini Tarator:

INGREDIENTS:

Tahini 4 tbsp
Water 4 tbsp
Garlic (minced) 2 cloves
Walnuts (chopped) handful
Lemon juice 1
Black pepper to taste
Parsley or fresh coriander to garnish

METHOD:

Put walnuts and minced garlic in a bowl. Add tahini and water. Squeeze lemon juice and mix well until creamy. Sprinkle parsley or fresh coriander.

Yozgat:

INGREDIENTS:

Flour 4 cups
Milk 1 cup
Water 1 cup
Yogurt ½ cup
Yeast 1 tbsp
Salt to taste
Butter 100 gm
Oil ½ cup

METHOD:

Mix all the ingredients to form soft dough except butter and oil. Now make 4-5 balls and roll out the dough evenly. Then mix butter and oil together and add to the first dough. Spread evenly. Now place the second dough on top of the first dough. Spread the butter and oil mixture. Repeat the method and form layers. Then fold it properly. Bake it in an oven at 200 c for about 20 minutes. Serve.

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