Yummy Traditional

Sindhi Beef Biryani Recipe ( Sindhi Biryani )

sindhi biryani recipe with step by step photos

Sindhi Beef Biryani || Beef Biryani || How to Make Sindhi Biryani with step-by-step photos and Video...

Sindhi Biryani is a special meat-and-rice dish originating from the Sindh province of Pakistan. Owing to its popularity, it is one of the most consumed dishes in Pakistani and Sindhi cuisines. It is served on all Pakistani flights to passengers.

Biryani has a total of 130 types. People cook it in their own style and according to taste. Sindhi biryani is one of them. Initially, this recipe was cooked simply by adding a few spices. When it spread across Pakistan, people gradually started to bring some variations in the recipe. Now it is similar to all other types of biryani, with a bit of a difference.

In my previous post, I gave the Sindhi biryani masala powder recipe. Today I’m sharing the Sindhi beef biryani recipe using homemade Sindhi biryani masala powder you can make with chicken, mutton, or lamb. It's up to you. What you want to use, you can,n as desired. It has a lengthy preparation, but the work is definitely worth it.

Sindhi beef biryani is a very tasty and spicy recipe. main ingredients are beef, rice, and masala powder. Basically, Sindhi biryani is a combination of a few vegetables, spicy meat, and long-grain rice in which the layers are applied to each other.

My Latest Video: Sindhi Beef Biryani:

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Take a pan, add ghee, heat it well, and fry onions in hot oil/ghee until lightly golden.

Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. After 4-5 minutes, add homemade Sindhi biryani masala powder, homemade yogurt, grated ginger, some tomato slices, and green chilies, and stir fry for 5 minutes.

Meanwhile, in a separate bowl,l add potatoes, then sprinkle some food color, and keep aside.

Add water (beef/lamb/mutton 4 cups, chicken 2 cups)

Bring it to a boil, il then cover and cook on low heat until meat is tender. When cooked, there should be about two cups of gravy left (If less, add water; if more,e the heat)he.

Bring 4 cups of water to a boil in a big saucepan. Add cumin seeds and all whole garam masala listed above “For Rice”, and add salt to taste.

Cook the rice till ¾ done (Note: it takes 5-8 mins approx. depending upon the rice variety you’re using, so cook accordingly.) and then remove and drain thoroughly. hly
For the best result, rice was cooked 2 hours before layering.

Place remaining sliced tomatoes and green chilies, fresh coriander and mint leaves, and lemon slices over the meat.

Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir. Spread half-cooked rice evenly over the meat. Repeat the same process as #1

Spread the remaining half-cooked rice on top of the first layer
Then sprinkle some brown onion, food color, saffron thread, biryani essence, mint coriander, and green chili on top of the rice. Do not mix rice and meat. Cover and let it simmer on low heat until rice is tender (5-10 minutes.

Mix before serving

Now Sindhi biryani is ready to serve with mixed vegetable raita, plain raita, and salad.

Note: I always prefer using ghee with traditional dishes;s ghee makes it tasty and aromatic. If you have health issues, then you can skip it and use oil.

Fruit Salad Recipe ( Fruit Chaat )

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creamy-fruit-salad-recipe-with-step-by-step-photos

Fruit Salad || Creamy Fruit Salad || How to Make Fruit Chaat Recipe with step-by-step photos

Fruit Cocktail is so refreshing and full of nutrition _This is prepared with cream and fruits along with some essential seasoning; an easy and quick recipe. You can even do a variation in it by your choice. Here I am using apples, bananas, grapes, plums, apricots, mango, and cherries.

Since I believe in sharing recipes with the people around me, I decided to share this blog with you all. There are a few things that I would like to point out. When you empty the fresh cream into a bowl, include only that without any water content.

Try not to shake the fresh cream bottle at the time of pouring. Now, when it comes to beating the cream, you have every liberty to choose between a wire whisk and an electric beater. This delightful dessert you can serve or have at any special occasion/eve,nt or even serve to your guests,s so let’s begin.

If you have tried this Fruit Salad Recipe,e 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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Take all ingredients

And prepare all fruits, except banana and apple, just because they become black instantly; you cut them at the time of mixing.

Now take a large-sized bowl,l put cream with spices, and whisk to combine them well until fluffy.

Then put all fruits with spiced whipped cream, and now stir to mix them well

Transfer to the serving bowl, and keep in the fridge for 2-3 hours

Now creamy, creamy yummy chilled fruit salad is ready to serve

Vanilla Pound Cake Recipe ( Vanilla Tea Cake )

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Pound Cake Recipe with step by step photos and video

Pound Cake Recipe || Vanilla Cake Recipe || How to make Vanilla Cake with step-by-step photos and Video

Vanilla Pound Cake is the traditional classic, sweet, super soft tea cake recipe that is made with a few basic ingredients, but in taste, it is so good. Cakes can be intimidating to bake, but pound cakes and loaf cakes are much easier and quicker, and this pound cake is a close second favorite to our all-time favorite Chocolate Cake Slices.

I always recommend adding buttermilk to the cake batter because this brings softness and a light, rather dense texture. I don’t like to eat it if you don’t prefer using buttermilk in cake batter; then milk can be used at room temperature. Making a perfect cake depends on accurate measurement. For which you must use a kitchen scale instead of a cup measurement

Here I wrote using a kitchen scale measurement, so I will suggest using it to achieve perfect cake results like my recipe. Trust me, after following my recipe, you won’t want to buy a pound cake from the bakery. So soft and sweet cake

My Latest Recipe Pound Cake Video:

I am not self-promoting; once you try it, you'll see my point. You’ll love making this pound cake recipe on the weekends because it’s great for brunch or to serve with coffee when you’re having friends and family over. You could also make this by replacing the vanilla extract with orange extract, a dusting of powdered sugar, and a teaspoon of orange zest on top.

For the best result, follow my detailed step-by-step photos, videos, and instructions and tips below.

Here I will tell you about my experience regarding making a soft cake. That I learned from my mistakes initially

SOME TIPS FOR MAKING THE PERFECT POUND CAKE:

To make a soft and perfect cake, ensure that all ingredients are at room temperature.

Start by bringing your ingredients to room temperature. When mixing the butter and sugar, be patient and mix them until the mixture appears light and fluffy, which should take about 3 minutes. This step is crucial in this pound cake recipe, so take your time.

If you’re vegetarian, vegan, or have an egg allergy, you can substitute yogurt for the egg. However, I highly recommend using condensed milk instead of yogurt. In this case, you should also use baking powder and 1/4 teaspoon of baking soda.

If you prefer yogurt, add ½ teaspoon of white vinegar along with the baking soda and baking powder. These ingredients will help the cake rise properly while keeping it soft and spongy.

Avoid removing the pound cake from the loaf pan immediately. Let the cake cool for about 10 minutes, or until it's halfway cooled, before flipping it out of the pan and allowing it to reach room temperature.

Use butter and flour to grease your pan rather than cooking spray, as the latter may prevent the cake from rising fully.

Do not use an electric mixer for combining the dry ingredients with the batter. The batter contains air bubbles that help the cake rise, and mixing can cause these bubbles to pop, resulting in a denser and harder cake.

Maintaining the correct oven temperature is essential for achieving soft and light pound cakes. If the temperature is too high, the cake may burn on the outside while remaining uncooked on the inside. Conversely, if the temperature is too low, the cake may become soggy and dense. The ideal baking temperature for cakes is 180°C.

Use a toothpick to check the doneness of your cake. If it comes out clean, the cake is ready. If it starts browning around the edges, it is over-baked, and your cake will lose a lot of moisture.
Using a large quantity of baking powder will make your cake taste spoiled
I won’t recommend using a pot to bake a cake, as my result is not as good as it should be, but if you are used to baking cakes in a pot, then keep one thing in mind: the pot should have a wide and thick base so that it can be properly preheated from all sides

How to Store Vanilla Pound Cake:

Serve: Once cooled, remove the pound cake from the loaf pan, slice, and serve with any of your favorite toppings or ice cream.

Store: Pound cake will keep at room temperature and tightly sealed for 3-4 days. I don’t usually recommend putting the cake in the refrigerator, but pound cake won’t go stale as quickly due to the density of the cake.

Crispy Khajoor Recipe ( Tea Time Snacks )

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Crispy Khajoor | Fried Nemki || How to make Khajoor with step-by-step photos

These are quite a flaky, buttery, and mouth-watering snack. Today, I am gonna share an interesting snack with you that you have never heard of before. That amazing snack is known as a " khajoor. "

Confucius probably immediately comes to your mind; khajoor means dates and palms. I am calling khajoor, not at all, my dear readers; it's a flaky and buttery snack in taste. As you take it in your mouth, it definitely will melt easily within a few seconds.

But to prepare this recipe will have to take care of accurate measurements, which will be told to you next with step-by-step photos, so that you can clearly get it and make it at home. Keep in mind that always introducing a new experiment requires some effort for them,

Certainly, that may be a bit hard, but gradually you will be able to do something new in your life; it doesn't matter if they belong to any field of life; however, this will be a new experience for you, but assure you that everyone will love to have it with tea or coffee.

Khajoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt, then rubbed on the palm for 10 minutes till it turns to a crumbly texture, right after kneading into a hard dough with very little water. Because if you knead it soft, you will never be able to make crispy khajoor.

It's my family's version that used to be made by my grandmother and mother. It's not easy to make; it is a bit hard, but this snack can be kept in an airtight jar or container for a month. It's a great snack for tea, as it can remove even your intermittent hunger, so let’s begin.

If you have tried this Crispy Khajoor, then don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Sift the flour into the bowl.

Add semolina, ghee, nigella, and sugar, and mix them together very well.

Till turns to a crumbly texture

Start kneading the dough with a little water, and keep kneading until the dough forms.

Transfer the dough to the working surface, and knead it with the help of both palms.

Should be a bit hard to avoid kneading a soft dough.

Wrap it with the plastic cling, and leave it to rest for an hour.

Divide the dough into 3 equal-sized portions.

Roll out one ball into a 1-cm-thick flat disc.

Make equal gashes at a distance of 1/2 inch.

Do not separate each strip.

Line up the strips

Then set all strips according to the picture below.

Now cut into a diamond shape with a sharp knife or pizza cutter.

Place them on the plate/tray.

Heat the oil in the wok.

Put in the oil equal to 1 quarter plate at a time.

Put khajoor in the medium-low heat oil.

Don't stir for a few minutes after adding khajoor to the oil; let it cook over medium flame for 2-3 minutes.

After 2 minutes, stir the khajoor around slowly, so that it can evenly cook from all sides.

Now you can see appearing nicely brown colorappearing on the khajoor crust. Once it gets golden brown, drain it from the oil.
Place them on a kitchen paper towel to remove excess oil.

Now transfer them to the serving dish. Khajoor Nemki snack is ready to serve with coffee and tea.

Sindhi Beef Biryani Recipe ( Sindhi Biryani )

Fruit Salad Recipe ( Fruit Chaat )

Vanilla Pound Cake Recipe ( Vanilla Tea Cake )

Crispy Khajoor Recipe ( Tea Time Snacks )

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