Beef Kidney Recipe | Cow Kidney | How to Make Kaleji Gurdawith step-by-step photosand video
Cow Kidney is a tasty and simple preparation that will make cooking the beef/mutton kidney as simple as a breeze. Today, I am going to share with you Special Gurda Dil Masala (kidney curry). In Pakistan, Eid events usually have liver-kidney mixed cooked at home after Sunnat e Ibrahim (sacrifice). It is known as a traditional recipe, the most popular and spiced, tasty masala recipe.
But here I am preparing only Dil Gurda mixed masala curry because the problem with the liver (kaliji) can’t overcook they become so hard, and the kidney and heart will take time to soften.n
Kidney, yogurt, onion, black pepper, and cardamom spice are mixed in a masala that makes it spicy and delicious. I am using beef kidneys and heart; you can use mutton or lamb. So let's begin.
If you have tried this Cow Kidney, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Fry them until changes color, add ginger garlic paste, and stir to mix well.
Add Spice to the kidney masala, and stir to mix well.l, Now add yogurt, and keep on stirring over the low-medium flame for 5 minutes...
Add ground spice to the gurda masala, and keep on stirring until the oil releases on top of it.
Pour hot and boiled water.
Stir to combine well, and bring the gurda masala to a boil.
Close the lid, and allow to cook for 15 minutes. After removing the lid, mix slightly and add green chilies and coriander leaves, and simmer it for 5 minutes over low heat.
Mutton
Pulao Recipe || Pulao Recipe || How to Make Mutton Pulaowith step-by-step photos
and video
Mutton
Pulao
is one of the most popular and relished rice Recipes. Pulao can be
made with chicken, mutton, lamb, or beef. I used mutton in this recipe; use any type of meat to your preference, as per your choice. Mutton pulao has various styles to cook, which
people prepare as per their taste and tradition.
I didn’t make stock of mutton nor cook with
onion masala. This is my different version of pulao, which can be said to be a bit of a copy
of roadside restaurant pulao, but I never knew how to cook. I just use my
cooking experience to find out the authentic taste of pulao like them. You must
try it;t you will love it.
Mutton pulao is a great combination of rice,
meat, spices, and herbs. This is over a few years ago back once I have eaten
this pulao at a roadside restaurant that was sold only this and a massive crowd
used to come to eat at lunchtime due to its unique taste and aroma.
I was eager
to discover this recipe, but you know it's not easy to find out, so I have been
trying a lot to make this. A lot of times I failed to get an authentic taste; ultimately,y one day I got success after a very long time of struggling. And able to
upload my mutton pulao video on YouTube.
After a long time, I have begun to make posts for my
blog as I was busy with an urgent piece of work. So now hopefully you also like
this new pulao recipe post.
WHAT
IS THE DIFFERENCE BETWEEN THIS PULAO AND THE OTHER ONE:
When anybody plans to cook pulao,o first of all
they prepare stock (yakhni) by adding some basic masala and then cooking.
While I marinated mutton meat with specific spices
first and then cooked with water. And then prepare rice
You can watch my recipe in a video.
RECIPE
NOTES:
Rice: choose aged
premium quality rice as it cooks up to fluffy long
grains, Soaking the rice and cooking in surplus water and get
rid of starch and keep the grains non-sticky
Marination: long-time
marination makes the meat soft, tender, and juicy. Also, the meat absorbs the
flavor; just 2 hours of marination is sufficient. No need to add papaya to the
meat; just giving it proper marination time is good enough for making
tender meat.
Mace and
nutmeg powder:I recommend using it on top of rice at the time of dum rice; a little pinch
of sprinkling powder brings aromatic flavor and taste to pulao. Never skip this
secret spice of pulao.
Desi Ghee:Traditionally, all
desi Pakistani food is made with ghee or desi ghee. I will recommend using ghee in traditional cooking, but if you have health issues, then feel free to
avoid using ghee; don’t think the author saidto avoid using ghee in traditional
cooking. Your health is first for us.
Serving
Ideas: This
mutton pulao is an ideal lunch and dinner and along enough to it at most you
can serve VEG RAITA along with this pulao.
If you have tried this Mutton
Pulao 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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Wash the mutton under running water and put it in the mixing bowl.
Combine
all spices with the meat like ginger garlic paste, salt, red chili flakes, yogurt, ground
black powder, and white pepper, stir
to mix well, and leave it to rest for 30
minutes. And then boil them in 500 ml of water.
Take another bowl,l rinse and soak the rice for 30
minutes.
Take another broad pan to cook rice;e, add ghee, and
heat up. Next, add all the whole spices: black peppercorns, cinnamon
sticks, cloves, cumin, bay leaves, cardamom, black cumin, and star anise. Saute
them for a minute, and then brown the onions; fry them together for a minute.e
Next, pour water into the pot along with salt and
vinegar.
It
boils and adds soaked and drained rice into the boiling water. Stir to mix well (At
this sta,ge you must check the salt in the rice;ce. otherwise, your rice will
be tasteless.)
Cook for 2 minutes on a high flame. Once the
rice is half done, then turn down the flame and add cooked meat, lemon
slices, green chilies, and mint leaves.
Stir to combine well and give it another 3
minutes to cook on medium flame.
Remove the lid and sprinkle the remaining ingredients fried onion and mace nutmeg powder on top of the rice. Finally, cover with a lid and simmer for 5 minutes on a very low flame.
Once the rice is completely done remove the lid
and carefully fluff the rice up and let it leave for 10 minutes. (If you take out rice
immediately may they are broken or mushy due to being too heated.
Hari Mirch chutney is quite hot, delicious, and tangy green chilli chutney, which is one of the traditional chutneys that is prepared with a few ingredients. This delish recipe doesn’t require so much effort or time and can be prepared in less than 20 minutes.
If you do not prefer to eat too many hot chillies. try to make this dish with mildly hot chillies. Green chillies are ground with garlic and some spices and then cooked, giving this recipe an unforgettably unique flavour.
This is hot and spicy yet so desirable; the name itself makes juices flow in the mouth and gives a sizzling sensation to the tongue. The cooked green chillies, garlic, roasted spices, tamarind, and cornstarch give it an irresistible taste and texture. Pair it up with Pakistani meals or snacks, like pakora and samosa, and turn them into sizzling hot food. So let's learn to make green chilli chutney.
Precautions:
When cutting and cooking green chilies, it’s better to use kitchen scissors instead of a knife for preparing sauces or chutneys.
I prefer to wear gloves to prevent my hands from burning, as well as to avoid touching my face while making Hari Mirch chutney.
If you have tried this Green Chilli Chutney, ney don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
All chilli ingredients are put into the grinding jug along with tamarind pulp; grind the green chillies till they turn to a smooth texture.
Pour all the sauce into a saucepan/pot and bring it to a boil. Cook it for about 10 minutes on medium flame, then pour cornstarch gradually. Keep stirring to prevent making lumps. Adjust salt at this stage and add food colour. Stir to mix well.
Allow to cook for another 2 minutes on low-medium flame until it gets thick
Green chutney is ready to serve. Turn off the flame and remove it from the stove.
Transfer to a bowl or any airtight container and bottle.le
