Peri Peri Prawns Recipe | Masala Mornings | Shireen Anwar | Continental Food
Check out the Peri Peri Prawns Recipe in Urdu. Learn how to make best Peri Peri Prawns Recipe , cooking at its finest by chef Shireen Anwar at Masala TV show Masala Mornings. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Peri Peri Prawns Recipe , ingredients and complete Method.
You will not be able to hold back on these Peri Peri Prawn. The spicy dip and scrumptious prawns are always a wonderful combination!
Watch this Masala TV video to learn how to make Peri Peri Prawns , Chicken Tikka Pulao and Kofta Aur Maash Ki Daal Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 8 July 2020.
Ingredients:
- Jumbo prawns 1 packet
- Peri peri sauce 2 tbsp
- Red chili powder ½ tsp
- Olive oil 2 tbsp
- Salt to taste
METHOD:
Heat olive oil in a pan and fry the jumbo prawns until golden brown. Then heat the olive oil and prepare a sauce by adding peri peri sauce, red chili powder and salt. Cook well for few minutes on medium flame, about 5 minutes. Most of the liquid should evaporate by now, don’t make it too dry. Now add the fried prawns in the sauce and mix properly. Serve hot.
Ingredients:
- Chicken 1 kg cut into 4 tikka pieces
- Chili powder 2 tsp
- Sambal oleak 1 tbsp
- Ginger garlic paste 1 tbsp
- Roasted n crushed cumin 2 tsp
- Salt 1 ½ tsp leveled
- Lemon juice 4 tbsp
- Yogurt 4 tbsp
- Orange color a pinch
- Chat masala 1 tbsp
- Oil ¼ cup
- Coal 1 piece
Ingredients for Pulao:
- Rice ½ kg soaked for 20 mins
- Oil ½ cup
- Onion 1 cup chopped
- Black cumin ½ tsp
- Green chilies 6 grinded
- Mixed whole spices 1 tbsp
- Bay leaf 1
- Ginger garlic 1 tsp
- Allspice ½ tsp
- Salt 1 tsp
- Green chilies 3
- Sambal oleak 1 tbsp
- Sweet chili sauce 2 tbsp
- Stock cube 1
METHOD FOR TIKKA:
Marinate chicken with all the given ingredients, leave it for 2 hours, cook in a pan covered until done, give dum of coal and keep aside.
METHOD FOR PULAO:
Heat oil, add chopped onion, fry till light golden, add whole spices, ginger garlic, black cumin, green chilies grinded, bay leaf, stock cube, salt and water, add soaked rice, cover and cook till done, leave it on dum, add chicken on top and leave it on dum for 10 mins, mix rice, serve with tikka pcs and raita.
Ingredients for Koftay:
- Chicken mince ½ kg
- Ginger garlic paste 1 ½ tsp
- Chili powder 1 tsp
- Allspice 1 tsp
- Brown onion 2 tbsp
- Onion 1 raw grinned
- Almonds 6-8 grinned
- Coconut milk powder 1 tbsp heaped
- Roasted chickpea 1 tbsp grinned
- Poppy seeds 1 tbsp grinned
- Bread 2 slices soaked in milk
- Salt 1 tsp
- Coriander leaves 2 tbsp
- Green chilies chopped 2
Ingredients for Masala:
- Oil ½ cup
- Ginger garlic 1 tsp
- Sambal oleak 1 tbsp
- Chili powder 1 tsp
- Coriander powder 1 tsp
- Salt 1 tsp
- Chili garlic sauce 2 tbsp
- Tomatoes 2-3 sliced
- Onion 1 ½ cup chopped
- Allspice ¾ tsp
- Coriander leaves 2 tbsp
- Green chilies 2 chopped
Ingredients for Daal:
- Split Black gram 200 gm boiled with ½ tsp turmeric
METHOD FOR KOFTA:
Put mince with all the given ingredients in a food processor and grind finely, make into koftas and shallow fry, keep aside.
PREPARE MASALA:
heat oil fry chopped onion fry golden, add in all the spices with tomatoes and ¼ cup water, fry well, add boiled daal with 1 cup water, cover and cook till oil comes on top, lastly add fried koftay, leave it on dum, serve with nan or roti.
Peri Peri Prawns Recipe in Urdu and English
At Masala TV you can check complete Peri Peri Prawns Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.
