Pasanday and Pulao with Chickpeas and Raisins by Zubaida Tariq

Comments (2)

• plz ali bhai chef adeel ki gond makhany wali recepie plz plz plzzzzzz upload kr dain
  
  By: aneesurrehman on Dec 26, 2010
• I made these pasandas with zubeda tariqs recipe. The taste was good and I kept little gravy. The gravy was creamy and nice. I followed the whole recipe with 500 gms beef pasandas. I used 2 tbsp bihari kabab masala for this quantity. Try the dish. And marination with raw papaya or meat tenderizer is a must.
  
  By: seemva on Dec 25, 2010