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Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 28 March 2025 | #shaneramazan
Recipe : Prawn Biryani.
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2025 #RamazanMubarak #ShaneRamazan #Shaneiftaar
➡️ https://bit.ly/arydigitalyt
#shanedastarkhuwan #chefaishaabrar #prawnbiryani
Shan e Dastarkhuwan | Cooking Segment With Chef Aisha Abrar | Shan e Iftar | Waseem Badami | Iqrar Ul Hassan | 28 March 2025 | #shaneramazan
Recipe : Prawn Biryani.
A light-hearted cooking segment featuring expert Chef Aisha Abrar as she shares delicious recipes daily for Sehri and Iftar.
#WaseemBadami #IqrarulHassan #Ramazan2025 #RamazanMubarak #ShaneRamazan #Shaneiftaar
Category
😹
FunTranscript
00:00The mercy of the mind has spread again, how can I face you, I am falling, hold me
00:15Welcome to all of you.
00:18Now every segment is taking us to that environment where this set and this fun and all this is going towards its end.
00:26This was the segment of Jumatul Vida.
00:29It was very difficult for us to show that emotional state to Qasim Bhai.
00:33So that we can move forward in this segment.
00:35But obviously for all of us, when you were reading all the salams here and all the people who were behind the camera.
00:42Not only did we feel the intensity of it.
00:45But obviously there was a side of sadness as well.
00:48Because that set is a very emotional attachment of all of us.
00:51So everyone is feeling it.
00:53Absolutely.
00:54And we always say that we don't even know how the time has passed.
00:56And it is true that we are experiencing this in Ramadan.
00:59First of all, let me tell you that today we are going to make prawn biryani.
01:03I thought that Jumma is also there and biryani has not been made yet.
01:07So we will do the recipes for Eid preparations.
01:09First of all, let's do the important things.
01:12That we wash our hands with Life Voice.
01:14After that we will start the recipe.
01:16Every Iftar table should be safe.
01:18Don't forget to wash your hands with Life Voice.
01:20I will wash them properly.
01:22And let me see how many days have passed.
01:30Believe me, I can do this.
01:32Trust me.
01:34I don't know why I can do this.
01:36If I say something, you will say it.
01:38You yourself say that you are not smart.
01:40You said it, I didn't say it.
01:41I can say this.
01:43But you are very smart.
01:45If a person says it, the next person will say it.
01:47If someone says that I am naachi, I will say that you are naachi.
01:50This is not done like this.
01:52I will not trouble you.
01:54The reason is that today is less time and competition.
01:56I will tell you how to make biryani in such a short time.
01:59First of all, we kept Dalda cooking oil to heat.
02:02I will add ginger garlic paste to it.
02:05Biryani is such a thing for which you don't need to cook ginger garlic paste too much.
02:11A little rawness is also good.
02:13This is biryani masala.
02:15I will tell you how I made it.
02:17Add tomato paste to it.
02:19How much?
02:20All of it.
02:21Wow.
02:22This is the paste of 4 boiled tomatoes.
02:25You don't have to worry about biryani masala.
02:27So much biryani masala?
02:28Yes, yes.
02:29Biryani means full.
02:30Okay.
02:31Because everything is in it.
02:32Salt, pepper, everything is in it.
02:34I have to add brown onion powder to it.
02:37Add it to it.
02:38All of it?
02:39Yes, add all of it.
02:40You have made a lot of measurements today.
02:42First of all.
02:43I have to add curd.
02:45Because everything is easy.
02:46You don't have to tell me to add all of it.
02:48Add all of it.
02:49Add all of it.
02:50Add all of it.
02:51I mean 2.25 tablespoons, 3.85 teaspoons.
02:55This is all I have.
02:56You have to add curd.
02:57See, I have to add half of the curd.
02:58I have to keep it this way.
03:00Our team is also ordering.
03:01Add all of it.
03:02Add all of it.
03:03Okay.
03:04We have to take the help of a spoon.
03:09Okay.
03:10What enmity do you have with spoons?
03:11Whichever you like.
03:13But you have to do it today.
03:15I am adding prawns along with it.
03:17Since we have less time, we have to do it today.
03:19I have added all the prawns.
03:23Add the curd too.
03:24This is done.
03:25Very good.
03:26Is it enough?
03:27Yes.
03:28That's enough.
03:29That's enough.
03:30That's enough.
03:31That's a lot.
03:32I added too much.
03:33No, you added the right amount.
03:34Because the masala will be made too.
03:35Now, the biryani masala that we have made.
03:37You can make it easily at home.
03:40Promise.
03:41You don't have to use any packet of masala.
03:43One second.
03:44Can I take this tissue?
03:46I remember the tissue now.
03:48The best thing about this prawn biryani is.
03:51I won't say this.
03:53If you have noted it.
03:54If you haven't noted it, maybe you have.
03:55Yes.
03:56Okay.
03:57This garam masala.
03:58It was decided that you have to support me.
04:00That means your alliance didn't work even for 24 hours.
04:03Although he didn't make me believe 10 times.
04:06That I will support you in this segment.
04:08Okay.
04:09No, I am supporting you.
04:10But maybe you didn't cook the biryani.
04:13Wait.
04:14What should I do to support you?
04:15Do something.
04:16Make an atmosphere that you will feel that you are supporting me.
04:17What is this green thing?
04:20Green.
04:22Green chili.
04:23Green chili.
04:24Green chili.
04:25Green chili.
04:26Absolutely.
04:27You have become very smart.
04:28Green chili.
04:29You have become smart.
04:30You have come to know about cooking.
04:31Very nice.
04:32Very smart.
04:35You asked such an easy question.
04:36I couldn't do anything easier.
04:37You were sharing the same dish.
04:39You were sharing the same dish.
04:40He said that no.
04:41This is not possible.
04:42Let me also show you that
04:44we have used Jazza rice.
04:46Wow.
04:47First of all, we had soaked the Jazza rice for half an hour.
04:50Actually, I want to show you its quality.
04:53Jazza rice is the identity of Pakistan in the whole world.
04:56Amazing.
04:57Absolutely.
04:58That's right.
04:59Look at this.
05:00Such a good quality.
05:01We have kept half-cottage cheese in it.
05:03We call it Jazza Chakko Nehmado.
05:06If you can close it and make it, it will be a great rice.
05:08I can see that it is a different quality rice.
05:11I can smell it very well.
05:13What did we do here?
05:15When a person like me understands that it is a different quality rice, then you think about it.
05:18And when I can smell it.
05:20The rice makers should take me as a brand ambassador.
05:23If I am endorsing any rice, then it will be great.
05:26We are all brand ambassadors.
05:29Without a doubt.
05:31It is like that.
05:32Now what I will do is,
05:34Where we have to steam the biryani,
05:36I will turn on the flame.
05:38And by turning on the flame, I remembered
05:40I saw a very interesting video yesterday
05:42about turning on the flame.
05:44If you haven't seen it, I will show it to you later.
05:46I haven't seen it, I will show it to you later.
05:48Here we have added Dalda cooking oil to the side.
05:52What happens with this is that it steams very quickly.
05:55Now I will do a hack.
05:57And the hack is
05:59that you bring a jug of water here.
06:01And I have to do a fun trick.
06:04You give me the jug of water.
06:06Okay, the jug of water.
06:08You do this to the rice and add water to it.
06:12In the middle?
06:13Yes, yes, yes.
06:14That's it, that's it, that's it.
06:15Now it will smoke,
06:17which we need very fast smoke.
06:20Right now, I will turn off the flame.
06:22And when I will steam it, I will turn it on again.
06:24Okay.
06:25Now we will make biryani masala.
06:28And you just watch it.
06:31Okay, they have to watch it.
06:33If they have to stir it, then they have to do it.
06:35If I have to do all this, then I have to do it.
06:36Who will roast it?
06:38Amongst the two of you.
06:39Come.
06:40Roasting is the same as stirring.
06:42You told them to watch it.
06:44Actually, their aim was this.
06:46I just did it once to watch it.
06:48Okay, okay, okay.
06:49I am not so smart.
06:51I have to tell the biryani masala,
06:53which is very important.
06:54And I will bring a nice, cute mixing bowl here.
06:58Cute?
06:59Cute.
07:02Okay.
07:03I made the biryani masala in such a way,
07:05that if you are using 1 kg of prawns,
07:07and almost 1 kg of rice,
07:10then I will tell you the ratio of that.
07:12In the rice that we boiled,
07:14we had already added salt in it.
07:17Almost 3 tablespoons.
07:19Because we boil it in open water.
07:21In what?
07:22In open water.
07:23You boil it in open water?
07:24In open water.
07:25You boil it in open water, right?
07:26In open water, right?
07:27This water is closed at the moment.
07:29Okay.
07:30Because it is open water.
07:31It is open water.
07:32It is like the water of the spectacles.
07:33When the rice is boiling,
07:35you drain the water from it.
07:37Open.
07:38I mean, open.
07:39No, this is not science.
07:40I don't understand.
07:41It didn't come, right?
07:42No, it really didn't come.
07:43It's okay if you are saying it.
07:44It really didn't come.
07:45It's not a big deal.
07:46It really didn't come.
07:47I thought you guys were joking.
07:48Okay.
07:49Seriously.
07:50Okay, seriously, I will tell you.
07:51What do you do?
07:52Usually, the way you make pulao,
07:53you add some water,
07:54add some rice on high flame,
07:56and dry the water.
07:57Right?
07:58It's like this.
07:59Okay.
08:00Open water means
08:01that you have to take a very big jug.
08:02More than the rice,
08:03more than the water.
08:04And you add a lot of water.
08:06You don't even need to count
08:07how many liters you have added.
08:09Just cover half of it
08:10as much as you can.
08:11You open it.
08:12You add rice in it.
08:14And after that,
08:15as soon as the rice is done,
08:16you drain all the water.
08:17Okay.
08:18This is open.
08:19And this is very common in biryani.
08:20Whoever makes biryani,
08:21everyone knows.
08:22Those who make it know.
08:23Absolutely.
08:24Absolutely.
08:26Otherwise,
08:27in the news,
08:28it was said that
08:29Mahi Geer
08:30is in open water.
08:31It's gone.
08:32It's gone into the sea.
08:33It crossed the border.
08:34We didn't even know.
08:35It's a small water…
08:36It's not a sea,
08:37but a lake.
08:38It's this small.
08:39Okay.
08:40Mini sea.
08:41Mini sea.
08:42You know that
08:43prawns don't take much time
08:44to cook.
08:45And the first sign of prawns
08:46is that they shrink.
08:47Okay?
08:48You can see
08:49its pink color.
08:50So, according to me,
08:51these prawns have become
08:52such that
08:53when they go into biryani,
08:54they shrink.
08:55What's the difference
08:56between prawns and shrimps?
08:57Shrimps are small
08:58and prawns are big.
08:59What's the difference?
09:00Baby prawns are
09:01basically called shrimps.
09:02Now, we'll put…
09:03Do shrimps become prawns
09:04when they grow up?
09:05Yes.
09:06Can you say that?
09:07Yes.
09:08They become smart.
09:09Or do they die
09:10because of shrimps?
09:11Okay.
09:12Okay.
09:13I have to tell you
09:14the biryani masala.
09:15I'll tell you quickly.
09:16If you tell me
09:17three types of prawns…
09:18Salt.
09:19Shrimps,
09:20prawns,
09:21very big prawns.
09:22Actually,
09:23I'll tell you
09:24Chumbo Prawns.
09:25No, no.
09:26You'll remember the name.
09:27If you tell me,
09:28I'll give you
09:29WP Bhai Himani's gift.
09:30Tell me.
09:31That's what I know.
09:32I told you everything
09:33that I knew.
09:34Red chili powder.
09:35One spoon of red chili powder.
09:36I don't add any
09:37previous garam masala
09:38to this.
09:39This is a different
09:40type of biryani.
09:41Along with it,
09:42black pepper powder.
09:43One spoon of black pepper powder.
09:44We add this
09:45to the biryani masala
09:46that we're making.
09:47Roasted,
09:48ground,
09:49white cumin.
09:50Coriander powder.
09:51We add it.
09:52Jaiphil Javitri
09:53is very strong.
09:54So,
09:55we add
09:56half a teaspoon.
09:57It's used in
09:58Nihari.
09:59In what?
10:00In Nihari.
10:01Jaiphil is used
10:02in Nihari.
10:03It's also used
10:04in Kunde.
10:05Pipri is also
10:06used in Nihari.
10:07We've reached Nihari.
10:08I still remember
10:09the prawns.
10:10Tiger prawns
10:11are also there.
10:12Tiger prawns
10:13are also there.
10:14Jumbo prawns
10:15are also there.
10:16Jumbo prawns
10:17are also there.
10:18Jumbo prawns
10:19are also there.
10:20Jumbo prawns
10:21are also there.
10:22We add
10:23the biryani masala.
10:24Kevra essence,
10:25biryani essence,
10:26whatever.
10:27Now,
10:28we add the
10:29masala and turmeric.
10:30That's it.
10:31We've added
10:32all the ingredients.
10:33This is our
10:34biryani masala.
10:35King prawns
10:36are also there.
10:37King prawns
10:38are also there.
10:39King,
10:40jumbo prawns
10:41are also there.
10:42Tiger prawns
10:43are also there.
10:44Queen prawns
10:45are also there.
10:46Queen prawns
10:47are also there.
10:48This is not
10:49queen prawns.
10:50Wow!
10:51These are all the things you have given me.
10:54This is coriander, this is chopped mint, this is whole mint.
10:59Wow!
11:00Very good.
11:01Let me praise you again.
11:02Okay.
11:03Now see, the dum that I am making, there is no rocket science in it.
11:08Now all this will go into the prawn masala.
11:10Okay?
11:11And coriander and mint will go into it.
11:13And I will add a little lemon juice to it and put it on the dum.
11:15And after that, I will do the rest of the work after the break.
11:17Right.
11:18And we will make a delicious drink.
11:19We will be back after a short break.
11:21Till then I will do this work.
11:28Put it properly.
11:29We will deep fry it.
11:30Put it properly.
11:31We will deep fry it.
11:32Okay.
11:33That's it.
11:34That's it.
11:35Do you know why?
11:36The less it will be, the faster it will get hot.
11:37Okay.
11:38So thank you very much.
11:39Put it here.
11:40Put it here.
11:41Yes sir.
11:42Yes sir.
11:43We have added tala cooking oil.
11:44Along with that, what we will do is that the biryani dum is being made here.
11:45And I have to do one fun thing.
11:46Break it.
11:48Alright.
11:49We have to do something fun.
11:50This smoke coming out we will wrap it now.
11:54Or you can of course wrap it.
11:55Everybody knows this but we didn't want to ruin the look of the result.
11:59I will tell you.
12:00There seems to be a technique to it.
12:02Like this.
12:03Very good!
12:04Very good!
12:05Till I have the ice cream.
12:06I have enghaged it too.
12:07There are a lot of clicks.
12:08Very good.
12:09Very good.
12:10Good.
12:11While he is doing this, you can come to the drink.
12:13He is giving a little more praise than I would like to give.
12:15I don't like a big down.
12:16Okay, I will add one thing to the drink from you and the other thing I will add myself.
12:20Okay, today we are working by sharing milk and trust me, you can trust me on this.
12:27We have kept the glasses here.
12:28There won't be any cheating, right?
12:29No, no, there won't be any cheating at all.
12:31I promise.
12:31You will add one thing and I will add the other thing and you will thank me.
12:35Okay, first of all, what have we chosen today?
12:37That we are basically making Karshi Elaichin Soda and it will be a very interesting recipe.
12:44And today you are looking like full Karshi Elaichin.
12:47Wow, every time you are twinning.
12:49See, how serious you are about brands.
12:52I am taking care of it.
12:53It is exactly like that.
12:54And with full trust, it increases the radiance of Ramzan.
12:57I look at the boots of the support and then according to that I look at my shoes.
13:00Smoke is coming out from here.
13:01Yes, because we have not kept any cloth on it.
13:04It's okay, it will smell good because look, it has started to smell from here, right?
13:09So, the best thing about Karshi Elaichin is that it increases the radiance of Ramzan with full trust.
13:16And everyone drinks Karshi, so we will make it with this.
13:20You can make a sherbet.
13:21We are making soda with Karshi Elaichin.
13:23You add it to this.
13:25Approximately 4 tablespoons.
13:27No, add it to the jug.
13:28Add it to the jug.
13:29See, 1, 2, 3, 4.
13:39Now, add very little lemon juice.
13:42Start adding and stop immediately.
13:46No, when it falls, when that drop falls.
13:53Very good.
13:54This is exactly what I wanted.
13:55How?
13:56Now, you come here.
13:57Now, I will increase your drink further.
13:59Means, you can't do my work further than this.
14:02Now, I will add this to make your Aftar exciting.
14:05And I am telling you, we will add a little more lemon juice.
14:07You will see.
14:09We will make our Aftar exciting with the concept of 7 up mixes.
14:15We have added this.
14:16And with a good spoon.
14:18In fact, today I will do what I was telling you earlier.
14:20Not spoon, I will add it all.
14:22I am going to mix it with a knife now.
14:25So that you can understand the mixing style of this ice.
14:31Mixing with ice with a knife.
14:33Actually, it's a thingy.
14:34I didn't invent it.
14:35It's done with a butter knife.
14:36Actually, it's a thingy, right?
14:38Really?
14:39It's a thingy?
14:40Yes.
14:41Okay, a little.
14:42Okay.
14:43The audience you are watching will not tell you that we are adding more cardamom.
14:51Why did you add this?
14:52Because you didn't keep the count of spoons properly.
14:54I heard it from somewhere.
14:57I didn't make a promise to myself.
14:59That's it.
15:00What is this?
15:02You should add more now.
15:04Should I add a little more from the top?
15:05Yes.
15:06For the effect of marbling.
15:08Okay, we have added this.
15:10Now you add it.
15:11Come again.
15:12Do you want to say?
15:13Tomorrow.
15:14See, I have shared so much today.
15:20I haven't said anything yet.
15:22Okay, we have to fry Sabroso Kachoris.
15:26Sabroso Kachori is such a great chicken kachori innovation.
15:31Basically, with convenience.
15:35It brings back the traditional taste of our food.
15:44It refreshes the memory.
15:45Okay.
15:46Now we will check the oil.
15:49I am reducing the flame a little.
15:53It's perfect.
15:54Yes, it's perfect.
15:55Today I will reduce the flame.
15:57I think we will fry four now.
16:00And when one side turns golden brown, we will flip it to the other side.
16:03And biryani.
16:05Tell me, if the shrimp is small and the prawn is big,
16:10why is the leg shrimp called king prawn?
16:14What?
16:15Why is the leg shrimp called king prawn?
16:18Where did the leg shrimp come from?
16:20What do you mean by leg?
16:21Whoever gave you the information, gave you the wrong information.
16:23Whoever told you something, you have heard something else.
16:27That's why they say you shouldn't cheat.
16:29He gave you the information to expose your ignorance and you got exposed.
16:32See, the smoke that is coming out now.
16:35Where does this smoke come from?
16:39Where does it come from?
16:40Where does it come from?
16:41Okay, your information.
16:43There is no leg shrimp.
16:44On your information.
16:45Which shrimp are you talking about?
16:46Leg shrimp.
16:48What is the problem with leg shrimp?
16:49I have never heard of it.
16:50Leg shrimp is called king prawn.
16:52It is not.
16:53There is no problem.
16:54Look at this.
16:55Leg shrimp.
16:56We will google it now.
16:57You are saying leg.
16:58Leg shrimp is known as king prawn.
17:00Leg shrimp.
17:01I am doing it.
17:02You don't trust me.
17:03Leg shrimp.
17:04I am doing it too.
17:05Leg.
17:06Leg shrimp.
17:07Have you eaten fish pie?
17:09You must have eaten it.
17:12Something is missing.
17:13He is not talking about fish pie.
17:16Look at this.
17:17Look at the kachori.
17:18So that the kachori doesn't get burnt because of your leg shrimp.
17:22Will you turn this off?
17:23What does the internet say about leg shrimp?
17:28It is called white leg shrimp.
17:30White leg shrimp.
17:32It is not just leg shrimp.
17:33White.
17:34King prawns are a well-known term used to describe large prawns or shrimp.
17:41So where are the legs?
17:43Leave the legs.
17:44I can understand leg pulling.
17:46But where are the legs?
17:47Whoever did it, he did your leg pulling.
17:50I am telling you.
17:51What should I do with this?
17:52It will get cooked from one side.
17:53Turn it.
17:54See.
17:55Is it done?
17:56No.
17:57Let's increase the flame.
17:58Yes.
17:59Okay.
18:00I am so happy that it is getting cooked.
18:03By the way, you saw the masala.
18:05I had kept some masala aside.
18:07There are some people who enjoy biryani with more masala.
18:10You can add it from the top and eat it.
18:12When I was studying in Karachi University, they also used to eat biryani with extra masala.
18:19White leg shrimp also known as Pacific white shrimp or king prawn.
18:21Say it.
18:23I said it.
18:24I said it first.
18:25You are saying that someone told me wrong.
18:26You said only leg prawn.
18:28White leg shrimp is there.
18:30You didn't say white.
18:32White leg shrimp also known as Pacific white shrimp or king prawn.
18:35White leg is a name.
18:37Wow.
18:38If I say.
18:39You said leg shrimp as if I have named the whole world.
18:42Leg shrimp and white leg are the same thing.
18:44No.
18:45It is a name.
18:46Okay.
18:47Why do you call white leg shrimp as king prawn?
18:49When you said that shrimp and prawn are two different things.
18:52Why do you call white leg shrimp as king prawn?
18:54Why do you call white leg shrimp as king prawn?
18:56It will be a racist comment.
18:58By the way, I am getting a lot of things in my mind.
19:00But I am not able to say it.
19:02Tell the right answer.
19:04The world has become like this.
19:07We have to talk about it.
19:09Otherwise, people have become less tolerant.
19:11They get angry.
19:13What do we have to do now?
19:15We have to.
19:17You didn't get the answer.
19:19The right answer will not be a racist comment.
19:21You don't know that.
19:23Let's ask GPD.
19:25I have to clean the counter.
19:27I want to see the biryani.
19:29If the chef doesn't tell, the chat will tell.
19:31Why do you say that?
19:33What does it mean?
19:35Shrimp and prawn are two different things.
19:37Baby prawn is shrimp.
19:39Why do you call white leg shrimp as king prawn?
19:41Why do you call white leg shrimp as king prawn?
19:43Baby prawn is shrimp.
19:45You are taking so much interest today.
19:47You don't take interest.
19:49No.
19:51This will not end with a personal attack.
19:53You have to come to the topic.
19:55Don't attack me personally.
19:57Why do you say that?
19:59It's a good question.
20:01We will see it.
20:03It's a very technical answer.
20:05You know how to cook.
20:07He is a chef.
20:09I am your brother.
20:11Give me a serving platter for Sabroso's kachoris.
20:13Give me a serving platter for Sabroso's kachoris.
20:15Please look down.
20:17There must be a cute platter.
20:19There must be a cute platter.
20:21We have to serve.
20:23We have to serve.
20:25This is Sabroso's chutney.
20:27Why do you call white leg shrimp as king prawn?
20:29Why do you call white leg shrimp as king prawn?
20:31I think half of Pakistan will do research on Qasim Badami's question.
20:33I think half of Pakistan will do research on Qasim Badami's question.
20:35I think half of Pakistan will do research on Qasim Badami's question.
20:37I think half of Pakistan will do research on Qasim Badami's question.
20:39I think half of Pakistan will do research on Qasim Badami's question.
20:41I will bring an answer that I can tell you.
20:43I will bring an answer that I can tell you.
20:45I will bring an answer that I can tell you.
20:47I will bring an answer that I can tell you.
20:49I will bring an answer that I can tell you.
20:51I will bring an answer that I can tell you.
20:53I will bring an answer that I can tell you.
20:55I will bring an answer that I can tell you.
20:57I will bring an answer that I can tell you.
20:59I
23:29I