Boondi Burani Raita is a garlic flavored raita which goes very well with every desi dish.br br Watch this Masala TV video to learn how to make Burani Boondi Raita,Nawabi biryani and Paneer karahi. This show of Evening With Shireen with Chef Shireen Anwar aired on 26 September 2019. br br 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: br Burani boondi raitabr br Ingredientsbr br Boondi ½ cupbr Yogurt 2 cupsbr chili powder 1 tspbr cumin powder ½ tsp br Black salt ¼ tspbr Ingredients for tempering br Clarified butter 1 tbspbr Mustard seeds 1 tspbr Green chili 1 choppedbr Curry leaves 6 choppedbr Chopped garlic 1 tbspbr Mint leaves 2 tbspbr Coriander leaves for garnishbr Sweet chili sauce for toppingbr br Methodbr br In a mixing bowl add yogurt, whisk till creamy and smooth, add black salt, chili powder, roasted cumin. Heat ghee in a pan, add mustard seeds, curry leaves, chopped green chilies, add chopped garlic, fry for a min, till garlic turns light golden, pour this tarka over the whisked yogurt, add chopped mint leaves and crisp boondi to the bowl before serving, garnish with coriander, and serve .br br br Nawabi biryani:br Ingredientsbr Rice ½ kgbr Mutton ½ kgbr Dried apricots 6br Sambal oleak 2tbspbr Cashew nuts 8 to 10br Clarified butter as required br Oil as requiredbr Water as required br Brown onion 1 cupbr Ginger garlic paste 1 tbspbr Allspice 1 tspbr Button red chilies 4br Cinnamon 1 inch piecebr Yogurt 1 cupbr Green cardamom 3br Black pepper whole 6br Cloves 6br Black cumin ½ tspbr Turmeric ½ tspbr Saffron soaked ¼ tsp br Coriander leaves ½ bunchbr Mint leaves ½ bunchbr Methodbr Fry the dried apricots and cashew nuts in ghee, keep aside. Grind the brown onion and red chilies to a fine paste, marinate mutton pieces with curd, ginger garlic paste, grinded onion paste, turmeric and salt. In a pressure cooker, heat oil, add the marinated mutton, pressure cook till done with 1 cup water. In another pan, heat 2 tbsp ghee, add whole spices, fry for a while, add the boiled rice, mix, add ¼ cup water, leave it on dum.br To assemble Heat ghee in a pan, add the cooked mutton, sprinkle with 1 tsp allspice powder, cover with rice followed by saffron milk. Lastly add the fired nuts, cover tightly and keep it on dum for 15 mins, serve hot garnished with chopped coriander and mint.br br br Paneer karahi:br br Ingredientsbr br Cottage cheese 50 gmbr Oil ¼ cupbr Tomatoes 4 boiled, skin removed and choppedbr Button red chilies 2br Ginger garlic paste 1 tspbr coriander seeds crushed 1 ½ tspbr Ginger julienne 1 tbspbr Coriander leaves 2 tbspbr Capsicum 1 cut into juliennebr Salt 1 tspbr Dried fenugreek 1 tspbr Sambal oleak 2tbspbr Green chili garlic sauce 2tbspbr Methodbr br Cut cottage cheese in pieces, heat oil add ginger garlic paste, fry and add tomatoes, fry well, add all the seasonings with paneer, cook for 5 mins, garnish with coriander, serve immediately.