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Get ready to indulge in a rich and flavorful fine-dining experience with Chef Rafia Durrani in Zaiqon Ki Duniya! 🥩✨
This episode brings you a perfect balance of bold spice and creamy comfort — all from the comfort of your home kitchen.
🍖 Black Pepper Corn Steak – Juicy, tender steak coated in a bold peppercorn sauce that bursts with aroma and taste — a true treat for steak lovers.
🥔 Mashed Potatoes – Silky smooth, buttery, and creamy — the perfect companion to the hearty steak.
✨ Experience gourmet flavors and restaurant-quality plating — all crafted with Chef Rafia’s signature elegance, only on Masala TV!
👩🍳 Chef: Rafia Durrani
📺 Show: Zaiqon Ki Duniya
📌 Channel: Masala TV
BLACK PEPPER CORN STEAK
Chicken Fillet Marination
Ingredient Quantity
Chicken breast 200 grams
Salt 1 tsp
Black pepper 1/2 tsp
Crushed red chili 1/2 tsp
Cooking oil 1 tbsp
Lemon juice 1 tbsp
Honey mustard paste 1 tsp
Garlic 1 tsp
Black Pepper Corn Sauce
Ingredient
Whole black pepper (crushed) 1 tbsp
Oil 2 tbsp
Unsalted butter 2 tbsp
Garlic 1 tbsp
Demiglace 50 grams
Water 500 ml
Cream 3 tbsp
Dijon mustard 1 tsp
Oregano 1 gram
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Method
1. Wash chicken fillets under cold water and pat dry with paper towel.
2. In a bowl, mix salt, black pepper, crushed red chili, cooking oil, lemon juice, honey mustard paste, and chopped garlic.
3. Coat the chicken fillets with this marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Cook the marinated chicken as per your preferred method.
4. For the Black Pepper Corn Sauce, heat oil and butter together, then sauté chopped garlic for 30 seconds.
5. Add crushed black pepper and cook for about 1 minute while stirring until fragrant.
6. Add demi glace and water, bring to a boil, then whisk until dissolved. Simmer for 15 minutes until slightly thickened.
7. Add Dijon mustard and cream, cook for 5–7 minutes.
8. Season with oregano and heat through (do not boil). The sauce should be neither too thin nor too thic
Mashed Potatoes
Ingredients
Ingredient
Garlic 1/2 tsp
Butter 2 tbsp
Oil 1 tbsp
Potatoes 100 grams
Cream 3 tbsp
Salt as required
For Sautéed Vegetables
Ingredient
Carrot 1/2 piece
French beans 4–5 pieces
Water for blanching
Oil for sautéing
Salt as required
Method
1. Heat oil and butter in a saucepan over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
2. Add mashed potatoes and stir well so the butter and oil combine.
3. Add cream and cook on low to medium heat, stirring until everything is well mixed.
4. Season with salt as required.
For Sautéed Vegetables
1. Peel the carrot and cut into baton net shape. Blanch in boiling water for 1 minute.
2. Repeat the same process for French beans and blanch for 30 seconds.
3. Heat a pan on high flame with a little oil and sauté the vegetables.
4. Season with salt and fry for 30 seconds.
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