Ussu ki Phumniyan

Ussu ki Phumniyan – Learn how to make this quick and Village style authentic recipe with your go-to food expert, Yum Foodz.


Ussu ki Phumniyan1 kg
Chicken½ kg
Piyaz (Onion)1 medium
Tamater (Tomatoes)3 medium
Dahi (Yogurt)1 pao
Lehsan (Garlic) paste1 tsp
Pissi laal mirchen (Red chilli powder)2½ tsp [heaped]
Namak (Salt)2 tsp [to taste]
Haldi (Turmeric powder)¼ tsp
Dhaniya (Coriander) powder½ tsp
Garm masala (Whole spices) powder⅛ tsp [step 4] | ¼ tsp [step 6]
Sabz dhaniya (Green coriander)for garnish
Oil1 Cup


Step 1: Just use the soft stem of Ussu ki Phumniyan and discard rest of it as shown in video. Cut the stems, boil, strain and press to remove excess water. You can freeze at this point.

Step 2: Add Piyaz (Onion) in oil and fry till golden brown.

Step 3: Add Tamater (Tomatoes) and mix for 2 minutes at medium-low flame. Add Chicken and mix for 2 minutes.

Step 4: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Garm masala (Whole spices) powder and mix for 2-3 minutes.

Step 5: Add Dahi (Yogurt) and mix till water evaporates. Add Lehsan (Garlic) paste, mix and cover for 10 seconds.

Step 6: Add Phumniyan, mix, cover and cook on low flame till oil separates. Add Garm masala (Whole spices) powder, Sabz dhaniya (Green coriander) and mix.

If you are using frozen Phumniyan:
Completely melt, wash and remove excess water by pressing.
Otherwise, it will ruin the taste.

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