Peri Peri Chicken Pulao & Dilwale Delight Recipes | Shireen Anwar | Masala Mornings | Masala TV

Bring excitement to your table with today’s flavorful feast from Chef Shireen Anwar on Masala Mornings! 🌶️🍚🍮

🔥 Peri Peri Chicken Pulao – A quick, spicy twist on traditional pulao infused with bold peri peri flavors.
🍮 Dilwale Delight – A sweet treat worthy of celebrations — creamy, dreamy, and full of love!

Whether you're cooking for guests or just want something special, these recipes are guaranteed to impress.

👩‍🍳 Recipe By: Shireen Anwar
📺 Show: Masala Mornings
📍 Only on Masala TV


QUICK PERI PERI CHICKEN PULAO

Ingredients
Oil ½ cup
Chopped onion 1 cup
Crushed garlic 1 tbsp
Peri peri Powder 4 tsp
Chicken boneless ½ kg
Salt ½ tsp
Sweet corn ½ cup
Capsicum chopped 1
Water 3 glass for rice
Soaked basmati rice ½ kg
Bundi raita to serve

METHOD
Heat oil in a pan, fry chopped onion till transparent, add garlic paste, peri peri masala with chopped chicken, fry till color changes, add veggies, water till boiling, add soaked rice, cook on high heat for 5 mins, then lower heat and cook for another 15 mins, serve hot with bundi raita.



DILWALE DELIGHT
Ingredients:
Fresh coconuts 3
China grass 10 grams
Sugar 5 tbsp
Fresh coconut water 1 liter
Milk 150 grams
Cream 200 grams
Condensed milk 1/4 cup
Cashew powder 2 tbsp
Sugar 2 tbsp
Coconut for garnishing
METHOD:
Use a thick mixture of fresh coconut and coconut water. Cook the China grass and 1 cup of water. Keep it for half an hour. Melt the China grass well in a pan, add 5 tablespoons of sugar and 1 liter of fresh coconut water and cook until it starts boiling. Now put it in a dish and keep it in the refrigerator for 1 hour. Meanwhile, blend 300 grams of coconut milk with milk, coconut water, cream, condensed milk, cashew powder, and sugar to make a fine paste. Then cut the jelly into crystal shapes and mix it into the paste. Finally, garnish with grated coconut.


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