Sobat/ sureed/painda

Source : First Of All Onions Ko Oil Mein Add Kar Ke Light Golden Kar Lainab Is Mein Chicken And G G Paste Add Kar Ke 3 Min Bhoonainjab Chicken Ka Colour Change H...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : December 23, 2025

Step:

  1. First of all onions ko oil Mein add kar ke light golden kar lain

  2. Ab is Mein chicken and g.g paste add kar ke 3 min bhoonain

  3. Jab chicken ka colour change ho jae tu is Mein tomato puree and seasoning add kar ke pakny dain medium flame par

  4. Jab timater ka Pani khusk ho jae this Mein dahi add kar ke achi tarah bohny

  5. Ab is Mein 6 glass Pani add kar lain boil tak pakayain on high flame

  6. Ab issy 1/2 hour medium flame par pakny dain jab chicken achi tarah gal jar and water already 4 glass reh jae then flame off is Mein shorba zaida hota hy

  7. Salad ke liye tamam vegetables ko aik bowl Mein mix krlain 1/2 tsp salt add kar lain

  8. For raita blender Mein coriander,garlic cloves,green chillies,zeera and Thora sa Pani dal kar achi tarah blend kar lainab dahi Mein ya mixture with salt to taste add kar lain

  9. Assembling of sobat/sureed/paindaina pot add roties in small pieces,add shorbathen layer a salad then raita and in last add chicken serve hot and enjoy in cool weathet

    Sobat/ sureed/painda recipe step 9 photo

Ingredients

  1. 1 kg Deasi chicken
  2. 1/2 cup Oil
  3. 2 tsp Ginger paste
  4. 2 tsp Garlic paste
  5. 2 tsp Red chilli powder
  6. to taste Salt
  7. 2 tsp Coriander powder
  8. 1/2 tsp Haldi
  9. 1 tsp Bhunna khutta zeera
  10. Tomato 4 (blended wel)
  11. 1 cup Dahi
  12. Onions 2 medium size finely chopped
  13. Roti as required
  14. 6 glass Water
  15. For salad:
  16. Cucumber 1 finely chopped
  17. Onion 1 finely chopped
  18. Tomato 1finely chopped
  19. Cabbage 1/2 cup finely chopped
  20. Carrot 1 finely chopped
  21. 2 tsp Fresh pomegranate seeds
  22. 1/2 tsp Salt
  23. For raita
  24. 4 Green chillies
  25. 1 tsp White cumin
  26. bunch Fresh coriander1/2
  27. Garlic cloves 3
  28. 1 cup Dahi
  29. Water as required
  30. Salt to tadte

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