Chicken Kachnar Recipe l Kachnar Gosht Recipe l Qeema Kachnar Recipe

Introduction

Hi, There, I Hope everyone is doing alright. Welcome to my blog, my name is Chef Asad Aslan, and you are reading Cooking with Chef Asad Aslan. Today I am sharing with you all the recipes of Kachnar Ghosht. Kachinar is a seasonal vegetable. As the weather changes from cold to warm, or in the middle of summer, Kachnar begins to appear. When the weather gets too hot and its flowers bloom, it is no longer suitable for cooking. Therefore, it is available for a short period. Today I will tell you how to make Kachnar, its benefits, and how to cook it in different ways. I will show how to cook Kachnar with meat, chicken, and minced meat. Let's start making it.

Chicken Kachnar Recipe

The ingredients that we used in this recipe are

The ingredients that we used in this recipe are

meats that we used

Recipe Ingredients

Kitchen Equipment That We Used Are

Kitchen Equipment That We Used Are

                                                                                                                                                   

Masalas (Spicies) That We Used Are

Masalas (Spicies) That We Used Are

Benefits of kachnar

Kachnar buds are starting to appear in stores. They are cooked like vegetables and sprouted on the side. The taste of Kachnar is revealed when it is cooked with meat and spices. However, it has a strong taste, when eaten uncooked.

Apart from cooking, Kachnar pickles also have many benefits. Along with the taste, it also contains vitamin C. Pakistan and central India are home to Kachnar trees. They were used as telephone poles before being converted into bridges and their trunks vary in size. Before the construction of the bridge, the buds of these trees are cooked and converted into vegetables. We refer to these defects as kitchens. The kitchen has a pleasant, calm aura. The only carnation flower used for aphrodisiacal stimulation is its bloom. As I present to you, it helps digestion and is good for hemorrhoids.

The use of Kachnar is very useful for people suffering from stomach problems and kills stomach worms. It is very beneficial for those who eat wheat. It cures many diseases associated with eating wheat. The use of turmeric can also help people suffering from jaundice. The use of Kachnar purifies the blood and relieves constipation. When the blood is clean, we are less likely to get sick in the future. Regular use of Kachnar helps prevent diseases like boils, scabies, etc. Eating plantain has many benefits for the digestive system. It offers many benefits.

The use of kachanar stuffed with meat for cough is also very beneficial. Wound healing is accelerated due to the promotion of tissue growth. Kachnar is good for people with high blood pressure and cholesterol as it purifies the blood. Its cooling and savory aspect is another reason to cook it with onion and ginger and add more ghee for maximum effect.

Time To Start Our Recipe

Now, when you buy Kachnar, it comes in two varieties: white and red. You can take any, but remove any damaged flowers. If you want good-tasting kitchenware, we have to pick it carefully. Find such people. This type is fine; it should not be too hollow, meaning there should not be too much space inside. So, we'll take a frying pan and add about half a cup of cooking oil or five to six tablespoons of cooking oil. We will add Kachnar to it. It weighed about one kilogram. We removed the stems and any excess fiber from the inside. Now we will fry it in this oil. Go to our YouTube channel to see this recipe, make this recipe in 10 minutes. The link is down below:

Once it changes color, we will roast it until it turns slightly dark green and starts to darken slightly in spots. Then, we'll leave it to roast for about eight minutes. This is what it should look like after roasting. After frying, we will take it in an open vessel. See this way. We can do this in two ways. We can keep half of it in the freezer. If we roast it like this, it can be stored in the freezer for up to five months, completely intact, in an airtight jar or container. We will remove half of the Kachnar in a plate.

Now here we have three cloves of garlic, four green chilies, one tablespoon of garlic and ginger paste, and five tomatoes. We will make a paste out of them. We're going to take cooking oil here, about six tablespoons, and add onion. We have a big size onion here. We will cut it into small pieces. We will add this onion to it. There is no special harvest for this. We will just cut it into small pieces. When the onion turns brown, we will add the garlic ginger green chillies paste. Well, after adding this paste, we will mix it for a minute. Now we will add water to it so that the onions don't turn completely black and our masala cooks well.

We will add chicken to it. Here, we have half a kilo of chicken. After adding the chicken, we will cook it until it turns white. Then, we will add tomato paste to it. We will peel the tomato and make its paste. We will add a tablespoon of salt to it and mix well. After adding this tomato and spice mixture, we will cook it until the chicken has absorbed all the flavors. The more we fry the chicken, the better it tastes.

We will add spices: half a tablespoon of red chili powder, half a teaspoon of turmeric, and one and a half tablespoons of coriander powder. We will mix them well and cook the spices for about eight minutes to remove the raw taste. During this time, if we need to add a little water, we will add it. I have added half a glass of water here. Now, we will mix it well and cover it. We have not added curd to Kachnar masala yet. This is very important. Here, we will add five tablespoons of curd and mix it well.

We will cook the spices till the oil separates from them and the four tablespoons of curds are well incorporated. See the oil has now separated from the spices and the curd has blended well. Now we will add the fried Kachnar to it. After adding the fried Kachnar, we will now cook it for about six minutes. Look, now we're going to cook it for about seven minutes.

Now, we need to cook the last meal. This step is very important for making the dish. Now we will add a little water to it and let it cook for six to seven minutes on low flame. This will ensure that the kachanar becomes soft and slightly puffy, and the gravy thickens. It will produce a wonderful taste. Then, we will cover it and let it cook for six minutes. After six minutes, we will reduce the flame to very low. We will sprinkle some garam masala on top. Look, the gravy inside it turns out to be perfect and the Kachnar chicken is perfectly cooked. Look how wonderful it turned out. Reduce the flame.

I've stopped here for now, so be sure to try it this way. Next, I will tell you how to make kachanar from minced meat. First, we will prepare the Kachnar in mutton. Here, we have boiled mutton, which is goat meat. We boiled a large whole onion with garlic, salt, and onion until soft. Now, we will take cooking oil, about half a cup. We will add half a kilo of Kachnar to it. I had already cleaned and prepared the kachanar, as we used to fry it earlier. Let's fry it until it changes color. After frying we will remove it. See, it's not fried directly inside the mutton like this.

Some people cook it directly, but here, look, we have boiled onions with mutton, we need to take oil from them. We will take about four to five tablespoons of oil from it and fry onions in it. When the color changes a little, add about one tablespoon of garlic, ginger, and green chili paste and mix well.

We will add a little curd to it and mix it well. Now after cooking it well, when the tomato and everything inside it has decomposed well, we will add one tablespoon of red chilies, half a teaspoon of turmeric, one and a half tablespoons of coriander powder, and more. Add half a teaspoon of garam masala powder in it. We will add salt inside and mix well. I have already added a little spice. Now after mixing it well, after cooking, when the rawness of the spices is gone, add the boiled mutton in it. This is boiled mutton, I made it soft.

It took about 15 to 20 minutes for it to soften completely. After adding the mutton, we need to mix it well with the spices. Now we will add a little curd to it. After adding curd, we will mix it well for five minutes. Then we will put Kachnar inside it. After adding the kachanar we will cook it. Here, let it cook for about 15 minutes. Look we will cook the Kachnar inside the spices for 15 minutes. After mixing it well, when the moisture inside evaporates, we will add the mutton broth. just a little. Now we will add half a cup of mutton broth in it and fry it well. We need to repeat this process twice.

When it is fried well and the broth and spices inside it start to dry, we will add the rest of the broth. Before that, we will put a curd tempering inside it. Now we will add half a cup of curd to it. After adding the four tablespoons of curds, we will cook it till the oil separates from the spices. Look, the consistency of the yogurt we put inside the chicken, and the one inside the mutton, both have variations. Now, we will cover it for a few minutes so that it separates from the oil. See, thank god it's separated from the oil. And look, the gravy is also ready.

Therefore, the cooking method is different from chicken. Here, we have added curd to it. Now after adding four tablespoons of curds, you can add as much stock or gravy as you like. And I have added plenty of gravy to it. And then, we'll sprinkle some garam masala on top. And here it is, our Mutton Kachnar Curry (Curry) is ready. Now let me tell you how to make Kachnar inside keema. So, here we have the mince. This is half a kilo of minced meat. We have marinated it well. OK, then we need to put onions in it. Then we will add garlic and ginger paste to it.

One onion and one tablespoon of garlic ginger paste. And within that. A piece of cinnamon, a large cardamom, half a teaspoon of black pepper, and half a tablespoon of salt. Fry them well. Now the condition of the mincemeat is that sometimes the mincemeat smells bad. If you notice any smell, you can wash it off. If not, don't wash it, it's okay. Now here, the mince that will leave the water, we need to dry it well. This is very important. If you don't roast it well, it will still smell bad. Then, we need to add water to it. First, we need to fry it well.

Now I have put about one and a half of water in it. Turn off the pressure cooker and we will turn it off and let it steam for 15 minutes. On the other hand, we'll take some cooking oil. I have taken about four to six tablespoons of cooking oil here. We will add a tablespoon of garlic ginger and green chili paste to it and fry it well. After six minutes, you can now see, chicken, mutton, and mince, the three processes are different. Inside it, we will add chopped tomatoes. We will add five chopped tomatoes. Now let it cook till the tomatoes get rotten. When the tomato cubes are well decomposed inside it, now the mince is also ready in 15 minutes.

Then add half a tablespoon of red chili powder, half a teaspoon of turmeric, one and a half teaspoon of coriander powder, and half a teaspoon of garam masala powder. Fry it well. We will roast the masala as we prepare the masala. Fry it for six to seven minutes so that the rawness of the chilies goes away. We will add a little water to prevent the masala from sticking to the bottom. Now, after doing this process, we will add the mince to it. We will add boiled mince to it. Then we will fry the mince for another six to seven minutes as it is very important to cook all the vegetables well from the inside.

Now, let's look inside. We need to add raw kachnar, not fried. I had half a kilo of raw kachnar, and we will add this bowl to it. Well, after adding the raw cut, now we have to cook it so that the layer inside the mince gets cooked well and absorbs all the flavors. After adding the kachnar I have added half a tablespoon of Kashmiri red chili powder to make it a beautiful color. Well, folks, look now, I've started roasting it again. Then, I will add curd to it. After adding half a cup of curd, we have to cook it till it separates from the oil and spices. See, fry it well like this.

Conclusion

Now we need to cover it for about six minutes. After six minutes, you can see that the oil has come off, and the gravy inside is ready. Now we need to add water to it. If there is any water left, it is fine. Otherwise, we will add mince broth. We will also include the whistle of the pressure cooker. We will put about two cups of water in it. If we measure in a glass, it is two cups. Then, we will cover it for about six minutes. Finally, our mince with Kachnar is also ready. Now you can cook this dish in three different ways. Now, we will sprinkle some garam masala powder on it. This mince with Kachnar is now ready.

Two Stages of Chiken Kachnar

Coming to market. You can make this Kachnar in three ways: with goat meat, with chicken, or with beef. We will garnish it with some green chilies, also if you want to see the short video of this recipe then click here. Enjoy the recipe.

Final Looks of Chicken Kachnar

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