QEEMA MIRCH WITH PARATHA (RAMAZAN SPECIAL BY CUISINE EXPERT AMBER)

RECIPE AMBER INAM PHOTOS AIMAN INAM NEWSPAKISTAN.TV EXCLUSIVE   INGREDIENTS: (FOR MINCE) 1/2 kg Beef mince 1/2 Tomatoes (chopped) 12 large size Green Chilies 1/2 tsp Turmeric powder 1 tsp Red Chili powder 1 tbsp Salt 1/2 cup Oil 2 tsps Ginger-Garlic paste 2 large size Onions (sliced) 1/2 cup Water   (FOR PARATHA) 1/2 kg Purpose Flour 1/2 tsp Salt 1 tbsp Sugar 2 tsps Yogurt Water (as required) Ghee for frying   METHOD: Take a pan and pour oil including onions, fry till light golden color. Add mince meat, ginger and garlic paste, red chili powder and salt. Stir-fry the mixture until the water is dried. Put tomatoes and water. Cover the pan for 15 to 20 minutes on medium flame to tenderize the meat. Stir-fry the mixture and add chilies to it. Cover the pan for 10 minutes on dum. For paratha, mix all the above-mentioned ingredients to make the dough and leave it for one hour. Then make small balls of that dough and roll them into round shape. Fry the parathas in ghee on medium-high flame.    

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Source: News Pakistan

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