Bake With An Expert Recipe | 06 Feb 2023 | Recipes: Kabuli Pulao & Vermicelli Kunafa | Chef Saad Ahmed

Method
Take a pot and add oil and add Carrot, fry it for 4 minutes then add Raisin and slightly fry it and dish out it and then add Almond and slightly fry it and dish out it.
Now add 1/2 Cup oil, add onion and fry, then add Ginger Garlic Paste then add Chicken and stir it until it become into white color and then add salt and stir it well and then add 2 cups water and stir it and cover with lid and cook it for 10 minutes on medium flame.
add rice and add 2 cups water and cook/dry it’s water on high flame without lid. When water become dried then add Garam Masala Powder and add Carrot, Raisin, Almond and cover with lid and cook it for 15 minutes on low flame. After that your chicken kabuli pulao is ready.

Method
In a pan add butter then crushed vermicili fry till golden color. Add icing sugar, pistachios or almonds ( optional ) then in a mold let it rest till it binds together. In another sauce pan. Add milk bring it to a boil, add sugar then add corn flour ( dilute with milk ) make sure it becomes a paste. Let it cool down.
Add layer of malai in the middle add another layer of kunafa and freeze. Serve with sugar syrup.