Masala Pulao Recipe | Dawat | Abida Baloch | Desi Food

Method:
Firstly, in a large kadai heat oil and sauté1-inch cinnamon, 3 pod cardamom, 4 cloves, 1 bay leaf, ½ tsp fennel and 1 tsp cumin. Sauté until spices turn aromatic.
Now add 1 onion, 1 tsp ginger paste, 1 tsp garlic paste and Chilies
Sauté well until onions change color slightly. Keeping the flame on low, add turmeric, chili powder, coriander powder, kasuri methi. Saute on low flame until spices turn aromatic. Further, add 1 tomato and sauté until tomatoes turn soft and mushy. Now add carrot, potato and peas. Sauté for a minute or until vegetables are coated well with the masala. Add in basmati rice, 2 tbsp green coriander and sauté gently for a minute. Make sure to soak basmati rice for 20 minutes.
Pour 2 cup water and 1 tsp salt. Mix well. Cover and simmer for 20 minutes or until rice gets cooked completely.
Finally, enjoy masala pulao

Method:
Preheat the oven to 180°C. Butter and line an 8×8 – inch square cake pan,
In a medium bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.
Into the cooled chocolate mixture whisk in the oil, eggs,
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients into the wet ingredients and mix until just combined, do not over mix.
Into the batter swirl in 1/2 cup of peanut butter leaving big streaks throughout.
Pour the batter into your prepared cake pan and finish by swirling in the remaining 1/4 cup of peanut butter on top
Bake for roughly 45 to 30 minutes.