Memoni Mahi Pulao Recipe | Masala Mornings| Shireen Anwar | Desi Food

Memoni Mahi Pulao has an exquisite taste that your taste buds will enjoy every bite of. If you are a fan of Memoni style of cooking, this one is for you Watch this Masala TV video to learn how to make Memoni Mahi Pulao , Bohra Daal Gosht and Brazilian mousse Recipes. This show of Masala Mornings with Shireen Anwar aired on 4 January 2021. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #Food Memoni Mahi Pulao: Ingredients Fish surmai ½ kg Olive oil ½ kg Tomatoes 4 Green chilies 4 Garlic cloves 8-10 Coriander leaves ½ bunch Red chili powder 1 tsp heaped Turmeric ½ tsp Coriander powder 1 tsp Salt 1 tsp Roasted & crushed cumin 1 tsp Roasted & crushed coriander 1 tsp Allspice powder 1 tsp Lemon juice 1 lemon Ingredients for pulao Rice soaked for half an hour ½ kg Olive oil ¼ cup Bay leaf 1 large Cinnamon 1 inch piece Black pepper 8-10 Cumin seeds 1 tsp Cloves 4 Large cardamom 1 Masala paste 3 tbsp Red chili powder 1 tsp Turmeric 1 tsp Green chilies 3-4 Salt 2 tsp Water 2 glasses Mint leaves as required Coriander leaves as required Method Fry fish in the oil and keep aside. Now in a blender blend together tomatoes, coriander leaves, green chilies and garlic. Now take 2-3 tbsp of blended mixture and keep aside for rice. Take the remaining blended mixture and fry well. Then add red chili powder, coriander, turmeric, roasted and crushed cumin, roasted and crushed coriander, lemon juice and salt and fry well. Now add fish and fry for 5-7 mins. Now sprinkle allspice powder and keep the prepared fish aside. Method for pulao In a pan heat oil and fry 3 tbsp of the blended mixture, then add green chilies, 2 glasses of water, 2 tsp salt, coriander leaves and mint leaves, when the water boils add rice and simmer for 8-10 mins. Dish the rice on a platter along with the prepared surmai fish and serve. Bohra Daal Gosht: Ingredients Gram lentil soaked and boiled 250 gm Mutton 250 gm Water 2 cups Ginger garlic paste 1 tbsp Salt 1 tsp Bay leaf 2 Star anise 1 Cloves 4 Onion chopped 1 Tomato blended 1 Cumin seeds 1 tsp Green chilies chopped 4 Ginger chopped 1 tbsp Garlic chopped 1 tbsp Lemon juice ¼ cup Jaggery 1 tbsp Salt 2 tsp Oil ¼ cup Turmeric powder 1 tsp Chili powder 2 tsp Coriander leaves chopped 3 tbsp Butter 2tbsp Method Boil mutton in 2 cups water with salt and ginger garlic paste, keep aside. In a pan heat oil, add cumin seeds, bay leaf, cloves, star anise, add chopped garlic and fry for 1 min, add onions, fry till transparent, add blended tomatoes, cook for few mins, add salt and all the dry spices, mix in the cooked and blended daal, boiled mutton, cook for 10 mins, add lemon juice, gur, garnish with coriander leaves, serve hot.topped with butter . Brazilian mousse: Ingredients Eggs 2 Egg yolk 1 Caster sugar 3 ounce Gelatin 2 tbsp Water ¼ cup Coffee 1 tsp Fresh cream whipped 8 ounces Crushed praline ½ cup Ingredients for ceramal Sugar 3 ounces Water 1 tbsp Coffee mix in water 1 tsp Method Make ceramal by dissolving sugar, stirring till light golden, add in coffee, mix until blended, re-heat if needed. Place eggs, egg yolk and sugar in a bowl, beat over a pan of hot water until thick, dissolve gelatin in coffee in ¼ cup water, add 2 beaten egg mixture, fold in ceramal mixture and whipped cream, pour into a greased mould, leave to set until half done, fold in the crunch and set till firm.