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Home Other Regions Pakistani Chicken Minoo Stew - Pakistani

Chicken Minoo Stew - Pakistani

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Quantity Measure Ingredients Description:
1 Kilogram Chicken Wash and clean, and cook in 6 cups of water
6 Teacup Water  
1 Large Onions Add to the pot, onion slices.
0.5 Tablespoon Salt Add to the boiling chicken.
15 Nos. Pepper Corns Add to the pot.
4 Nos. Cardamoms (Elaichi) Add to the pot.
2 Twigs/Sprigs Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) Add to the pot.
25 Grams Ginger (Adhrak) Add to the pot.
6 Flakes/Cloves Garlic (Lason, Losun) Add to the pot.
150 Grams Potatoes Add to the pot.
100 Grams Cauliflower (Phool Gobhi) Add to the pot.
2 Tablespoon Coriander Leaves (Kothmeer) Add to the pot.
1 Tablespoon Cornstarch Add to the pot.
1 Nos. Coconuts - fresh. Scrape and extract coconut milk. Add
1 Tablespoon Butter Heat in a pan.
1 Small Onions Slices, fry
1 Large Chillies Red Dry cut and fry.
150 Grams Brinjals - small round. Fry
100 Grams Lady Fingers (Okra, Bhendi) Fry
150 Grams Onions Slice and fry
1 Tablespoon Raisins Add


Wash and clean the chicken, and remove excess fat.   In a pot, add the chicken with 6 cups of water and half tablespoon of salt.   Add onion slices, black pepper corns, cardamom, bay leaf, ginger, garlic and onions, and bring to boil.    Reduce the flame, and cook for another half hour to 35 minutes or till  the chicken is tender.   Then add potatoes, onions, cauliflower,   After the vegetables are cooked, add coriander leaves,  cornstarch  (or corn flour) and coconut milk.   Boil for 2 minutes stirring lightly, and add some cornstarch.   When done, keep the stew aside.

In a pan, heat butter, and fry red chillies, when fried, add sliced onions and fry until they are brown.   Then remove from the pan, and add it to the stew.    Then put some cooking oil in the pan, and fry the Brinjal and ladyfingers and add a little salt, and remove from fire when cooked.   Add this to the stew and mix

Serve with rice.

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