Desi murgh ki yakhni

Daise Murgh (Domestic poultry) is a very simple & energetic recipe. We hope that video of this recipe will be watched till end to get the full understanding and enjoyment of this dish. Your comments are very much precious for our guidance not only but to show your interest in our videos.

Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to make it in simple, easy and quick way to add an interesting main course meal dish:

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Ingredients:

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Domestic Chicken (دیسی مرغ): 3/4 Kg (750 Grams)

(With Skin; Washed and cut in small pieces)

Water (پانی): 1.5 Liter

Garlic Clove (لہسن): 5~6X

Ginger (ادرک): 2X (Small Pieces)

Onion (پیاز): 1X

(Small size & cut in two halves)

Salt (نمک): 1 Tea Spoon

Turmeric (ہلدی): 1/2 Tea Spoon

Whole Coriander (دھنیا): 1 Tea Spoon

Fennel Seeds (سونف): 1 Tea Spoon

Cumin (سفید زیرہ): 1/2 Tea Spoon

Bay Leaf (تیز پات): 1X Bay Leaf (Mashed in small pieces)

Cinnamon Sticks (دار چینی): 2X

Black Pepper (کالی مرچ): 10X

Clove (لونگ): 3~4X

Black Cardamom (کالی الائچی): 1 X

Green Cardamom (سبز الائچی): 2X

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Procedure:

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1. Pour all ingredients in cooking pot, initially cook on high flame for 5~10 minutes.

2. After that further cook for 40~45 minutes on low to medium flame.

3. When meet become tendered, take it out and strain the remaining stock.

4. At last sprinkle some black pepper powder (optional) & serve accordingly.

Tip-1: Blaze the skin a little to remove tiny feathers/fur.

For detailed video please click on the link given below:

Tip-2: For best results of stock, chicken should be less than a KG and of young age.

Comments

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