Yummy Traditional

Pakola Ice-cream Soda Drink | Pakola Milk Drink || How to make pakola milk drink at home with step-by-step photos and video..

Pakola milk drink is quite an easy fizzy milk beverage with a delicious and lip-smacking sound amazing drink is made with a few ingredients such as pakola ice cream soda, pakora syrup, vanilla ice cream, and milk.

This is also an energy drink that can give you more energy along with superb taste and fulfill your iftar requirement.

I got this recipe from my friend when I went there to an iftar party, Honestly speaking I had it for the first time in my life several times I have drunk pakola drink at parties or functions even with friends but never tested it it it before whereas I have heard about this drink as well.

My Latest Video Pakola Milk Drink:

But when I had it right there I thought I would share this delicious recipe with respectable readers.

This drink is also the best for reducing heat from the body and bringing back the lost energy that you feel in summer's Ramadan as this drink can be prepared within 10 minutes a quick and easy pakola drink can also be served to your guests or friends at Eid.

For more Delicious Beverage Recipes:

Watermelon punch drink

Raw mango squash

Khoya lassi

Milk drink

Chocolate banana smoothie

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Take a grinder jug to pour pakola ice cream soda.

Then pour milk

Add pakola syrup

Then put crushed ice.

Toward the end add vanilla ice cream.

Blend them together very well for 2 minutes.

Pakola milk drink is done.

Transfer to the serving jug.

Put crushed ice into the glasses.

Pour the drink into the glass.

And serve chilled

The delicious and lip-smacking drink is ready.

keema-masoor-biryani-recipe-with-step-by-step-photos

Keema Masoor Biryani | Masoor Keema Pulao || How to make keema masoor biryani with step-by-step photos

Keema Masoor Biryani is a delicious and flavorful rice dish with a great combination of minced meat and lentils, originating from Memon Khatyawari cuisine. It is made up of fried whole masoor and spiced ground meat, long-grain basmati rice, and a few aromatic basic spices.

Actually, I took the recipe from the Acquaintance Memon family, where I was invited to lunch. For a very traditional Memoni Masoor Pulao. It’s a bit of a misnomer because although it is called a pulao, it’s actually cooked in layers like biryani. But here I cooked masoor keema pulao using a typical pulao method because I wanted to cook pulao in my style.

I called this dish keema pulao. The word keema means ground meat, and pulao is just rice cooked with spices. I decided to change the name of this dish to masoor keema biryani here on the blog (because apparently, more people search for “keema masoor biryani” than “keema masoor pulao.

WHAT ARE THE DIFFERENCES BETWEEN BIRYANI AND PULAO?

Biryani is basically just a spiced rice dish (oftentimes paired with meat). In the South Asian culinary scene, the difference between Biryani and Pulao is that Biryani is cooked in layers (the rice is par-boiled and then layered with the meat/masala), whereas in Pulao the rice is cooked with the spices in a broth.

This masoor keema pulao is literally a wholesome and aromatic meal that gives you energy along with taste. I used beef mincemeat and whole masoor dal, whereas you can use chicken, mutton, or lamb mincemeat, as well as fish mince and red lentil as well. Trust me, this rice dish is going to be your new favorite one-pot meal.

For the best result, follow my detailed step-by-step photo instructions and tips above the recipe card.

Recipe notes:

To create a flavorful biryani, it's essential to use high-quality ingredients. Each component, from the basmati rice to the spices, meat, and ghee or oil, significantly impacts the dish's flavor. Rice:

The key to a delicious biryani lies in selecting long-grain basmati rice. The taste of biryani depends heavily on the rice; even if the korma is exceptionally tasty, poor-quality rice will compromise the overall flavor.

Opt for premium basmati rice as it holds its shape well, especially in beef biryani, without becoming mushy. Aged basmati also has a more aromatic quality. While I usually prepare basmati rice with spices similar to a pulao, feel free to experiment with layering. Mincemeat:

I recommend marinating the mincemeat in spices for at least 30 minutes. For the best results, allow it to marinate for 1-2 hours. This marinated minced meat is versatile and can be used in various dishes, such as sandwiches, pasta, noodles, stuffed parathas/naans, or even lasagna. Whole masoor:

Traditionally, whole masoor is included in keema masoor pulao or biryani. However, if it's not to your liking, red lentils can serve as an alternative. Fried brown onion:

Crispy fried onions are essential for adding depth and flavor to the pulao or biryani. I highly recommend using these for an aromatic touch. Mint:

During the final simmering of the rice, I like to sprinkle fresh mint leaves and fried onions over it, enhancing the aroma. Fresh coriander can also be added for extra flavor. Yogurt:

Incorporating yogurt makes the rice moist and adds richness. I generally use homemade yogurt, but store-bought works just as well. Green chilies:

Add small green chilies for heat and flavor. While they can be quite spicy at times, I believe in prioritizing taste and quality over quantity 😄. Ghee:

I use ghee for its authentic flavor, as traditional dishes benefit from its rich taste. However, if you have dietary restrictions, olive oil can be an acceptable alternative. With these tips, you’ll be on your way to preparing a delightful biryani! Enjoy cooking!

For more Rice Recipes:

Chicken mandi rice

Fish Biryani

Chicken Biryani

Zafrani mutton biryani

Kabuli pulao

Mughlai Mutton Pulao

Beef Biryani

If you have tried this Keema Masoor Biryani Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To begin this recipe, firstly wash the lentils very well until removed from the cloudy water is removed, then soak them for half an hour.

Blend the tomatoes with green chili to a smooth paste.

Fry the crispy onion, or buy it from the store.

Boil the masoor lentil in the same water in which the dal was soaked, and then drain it out of the water. Set aside.

Wash the mincemeat in the colander and strain out all the water from the mince.

Transfer the rinsed mince into the mixing bowl.

Next, begin to add spices like ginger garlic paste, red chili powder, salt, turmeric powder, crushed coriander powder, red chili flakes, and garam masala.

Stir to combine very well. Then add tomato paste and brown onion to the mince.

Give them a good stir and leave them aside for 30 minutes.

Meanwhile, wash the rice very well until the starch is removed, and soak it for 45 minutes.

Heat the oil and add the marinated mincemeat to the oil; fry it for a while on medium flame.

Pour 1 cup of water; once it comes to the boiling point. Put the lid on and cook until the water dries out.

Keema is ready. Turn off the flame.

Allow the ghee a minute to heat up. Next, add the whole spices, black peppercorns, green cardamom, caraway seeds, bay leaves, star anise, cinnamon sticks, cloves, and fried brown onion to the pot.