How to Make Quick Koshari Arabic dish 😋

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The ingredients needed to make Koshari Arabic dish 😋:

1. Take 1 and 1/2 kg chawal
2. Take 1 kg boneless chicken
3. Get 1 cup channe
4. Prepare 1 cup sabit masoor
5. Take 1 cup macaroni
6. Make ready 1 kg tomato paste
7. Make ready 1 and 1/2 kg piyaz
8. Take 3 tbp soya sauce
9. Take 3 tbp chilli sauce
10. Prepare 3 tbp vinegar
11. Prepare 1 tbp mix masala
12. Prepare 2 tbp laal mirch powder
13. Prepare 1 tbp kali mirch powder
14. Prepare 3 tbp kuta daniya
15. Make ready 1 tbp haldi
16. Make ready 1 tbp garam masala
17. Prepare 2 tbp lasan adrak paste
18. Take 1 tbp sugar
19. Make ready 4 adad long
20. Get 2 taizpat
21. Get 2 darchinni
22. Take 2 cup oil
23. Prepare Namak hasb e zaiqa

Kushari, also koshari (Egyptian Arabic: كشري‎, [ˈkoʃæɾi]), is Egypt's national dish and a widely popular street food. Kushari, also known as koshari, kosheri, koshary, and koushari, is a simple, yet flavorful Egyptian national dish consisting of rice, pasta, and lentils. The mastic imposes a typically piney, bitter edge to the dish. Kushari tastes even better when accompanied by a green salad or a cup of hot mint tea.

Steps to make Koshari Arabic dish 😋:

1. Prepare all ingredients
2. Chane sabit masoor aur macaroni ko boil kar lein namak dal ke
3. Garam oil main 1 kg kati hui piyaz ko fry kar lein namak dal ke jab piyaz brown ho jaye toh nikal ke paper pe phehla dein
4. Piyaz fry kar ke ab boneless chicken ko cubs main cut kar ke namak add kar ke fry kar lein jab chicken fry ho jaye toh nikal dein
5. Ek bowl main laal mirch powder kuta daniya haldi garam masala kali aur mirch powder add kar ke mix kar lein
6. Ab 1 cup oil main 1/2 kg chop piyaz add kar ke 5 mins pakaein 5 mins baad lasan adrak paste add karen aur jo masale mix kijiye thay us main say 2 tbp add karen
7. Ab 5 mins ke baad tomato paste sugar namak chilli sauce
8. Vinegar soya sauce aur mix masala add kar ke mix kar ke ab itna pakaein ke paste ban jaye
9. Jab tomato paste ban jaye toh us main fry ki hui chicken add kar ke 5 mins ke liye dakan de ke low flame pe rakh dein
10. Ap chahein toh koile ka dam de main nay koile ka dam diya hy koila jala ke chicken masale ke bich main rakh oil upar say dal ke dakan de dein jab koile ka dam a jaye toh bus ab koshari ka chicken masala tayar hy
11. Chawalon ko 30 mins phele bhigo ke rakh dein phir chani main chan ke pani nikal dein
12. Jab chawalon ka pani nikal jaye toh chawal namak aur jo masale mix kar ke rakhe thay wo sara add kar ke mix kar lein
13. 2 mins chawalon ko yun hi paka ke phir us main 5 glass water add kar lein ab chawalon ka pani jab khushk ho jaye toh dakan de ke low flame pe 25 mins ke liye rakh dein
14. 25 mins dam a jaye chawalon ko toh chule say utar dein ab chawal chicken masala boil chane boil sabit masoor boil macaroni aur fry piyaz ready hy
15. Plate serve karne ke liye 1 plate main chawal add karen us ke upar chicken masala phehla dein phir us ke upar boil sabit masoor boil chane boil macaroni aur fry piyaz dal dein ap chaho toh us ke upar ketchup bhi add kar sakte hain
16. Koshari Arabic dish is ready
17. Wato izzo man tasha wato zillo man tasha ☝️

The mastic imposes a typically piney, bitter edge to the dish. Kushari tastes even better when accompanied by a green salad or a cup of hot mint tea. I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home.

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