Yummy Traditional : Biryani and Pulao

Vegetables Pulao | Mix Vegetable Pulao | How to Make Vegetable Pulao Recipe with step-by-step photos

Vegetable Pulao is comfort food as well as satisfying pair this mildly flavored aromatic veg pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but want something hot and home-cooked to eat. It is quick. this is really easy to cook

I make this Veg Pulao whenever I feel like cooking something simple as a one-pot meal. This goes well with any rich gravy-like mutton korma or beef kofta kind of side dish. love this very much as well as this simple vegetable After trying a few combinations of ingredients,

I am now hooked on this recipe. I have added chicken stock for this pulao but you can make it plain too. This makes a great lunch box recipe too. I know many of you make this, still wanted to blog about this recipe here. might be helpful to beginners in cooking.

I added potatoes, beans, carrots, and peas along with soya and green chilies you can add desired vegetables as well as likewise use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previous post, So let the go-ahead know how to make vegetable pulao

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First, rinse the rice and soak it for 2 hours set aside

Prepare homemade stock according to my recipe can be used for store-bought chicken cubes rather than stock

Gather all veggies and prepare them

Heat the ghee in the large capacity pot and put all the garam masala, let them crackle for a minute then add onion slices

Saute the onion slices for 3-4 minutes, put crushed garlic along with salt, and stir to mix well

Fry onion slices until you get a golden brown color then add peas, fry peas with onions then put potatoes

Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame

Pour water into the fried vegetable, and cook until veggies are soft

Add soaked rice to the vegetables, mix well then add soya and green chilies

Once it is mixed well then pour the stock into the rice, adjust the salt at this stage, and bring to a boil

Cover the lid and allow to cook rice another 5 minutes or until the water dries out, veggie Pulao is almost done, reduce the heat to low and simmer it another 5 minutes right after removing it from the heat and leave it to a bit cool down then

Transfer to the serving dish veggie pulao is ready to serve

Veggie pulao is served with raita, chutney, salad, and pickle

Beef Biryani Recipe

Beef Biryani Recipe || Meat Biryani || How to Make Beef Biryani with step-by-step photos

Beef Biryani is a delicious, aromatic savory dish, that is loaded with spicy beef korma, crispy fried onion, and flavorful saffron, made with rice, meat along with some spices, and herbs. Biryani is also one of the most amazing royal delicacies introduced to India by the Mughals, then it has been very popular and is considered to be a luxurious treat to enjoy on special occasions, which is all time hot favorite in all age groups of people

People are fond of eating biryani on any special occasion whether it be an Eid function, party, or wedding, Traditional beef biryani is made by layering beef korma and then layered with pre-boiled rice, herbs, saffron milk, and then remaining biryani oil

This biryani is the most popular recipe and is eaten almost all over the world, For my version, I simply prepared beef korma in a spicy mixture of garam masala, garlic, ginger, biryani masala, and yogurt. I like to fry the onions separately, as it allows you to fully caramelize them into a sweet umami-packed layer that contrasts with the spicy savory beef.

For the rice, a quick par-boil with cardamom, bay leaves, cloves, cinnamon sticks, and cumin infuses some flavor, while ensuring the rice is tender enough to steam after the Biryani is assembled. Here I used beef in making biryani, you can prepare biryani with chicken, mutton, or lamb, this is quite easy to make, I’ve shared biryani masala powder have already shared

Note, I couldn't marinate the meat before cooking due to lack of time for a good result you must marinade beef by adding all ingredients for about 2 hours, You can also check out my other versions of biryani on my blog Dum biryani, Bombay Biryani, Sindhi Biryani, chicken biryani

What do you need for a good biryani?

To make a good biryani, always use the best quality ingredients, the choice of good quality basmati rice, whole spices, spice powder, meat, and ghee or oil, all contribute to the flavor of beef biryani
The most important tip to make delicious biryani is to use long-grain basmati rice as biryani taste depends on rice first and then korma, if your korma is cooked very tasty but rice isn’t enough of good quality you can’t get a taste of biryani so choose always premium quality basmati rice, this kind of rice is firmer and fluff up well in beef biryani without turning mushy, aged rice is also more fragrant
Good quality whole spices and spice powders elevate the flavor of beef biryani, so choose a good quality readymade biryani masala
I have shared a biryani powder recipe, if you do not have a readymade or store-bought masala, you can make it in just a few minutes
Whether choosing beef, chicken, mutton, or lamb by choice but they should be fresh, I always prefer using calf meat instead of beef as they are harder than calf, if you prefer soft, tender, and succulent pieces of meat in your biryani then just use calf meat
Traditionally beef biryani was made using ghee, you can also make it using oil, but ghee adds a unique aroma to the dish...

If you have tried this Beef 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!

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

To make this recipe basmati rice has to be rinsed very well for a few minutes in an ample amount of water to get rid of the starch, this prevents the rice grains from turning mushy, soaking the rice helps to cook the rice grains to fluffy and long, so don’t skip rinsing and soaking the rice well before using

Cut the beef into 2 inches of cubes

Rinse them under the running water, put them into the bowl keep them aside

Take all ingredients prepare all veggies and whisk the yogurt set aside

Dissolve the saffron thread in a little milk and keep it aside

Heat the large amount of oil in the wok on a medium-high flame

Put onion slices in the hot oil and fry them first 10 minutes on high heat_constantly stir the slot in the work to bring an evenly brown color then reduce the heat to low

Keep frying onion on low heat until turns brown and crisp_Transfer to the plate and keep aside

Heat the same oil/ghee in a pot/pan_Add ginger garlic paste to the oil and sauté for a minute then add beef meat with bones_Adding bones with meat makes the curry more tasteful_Fry the meat with ginger garlic paste until changes the color

Then add papaya paste along with biryani masala powder

Keep stirring until oil is separated, Now add tomato slices, and beaten yogurt stir to mix well then add 2/3 brown onion slices to the curry, stir to combine well

Pour 2-3 glasses of water into the beef curry and bring it to boil_Cover the lid and allow cooking until meat is tender

Meanwhile, take the large-sized pot and pour water along with salt and whole spices, vinegar, and oil

Cook the rice for 3-4 minutes until 90% cooked

Drain the rice into the colander and keep it aside

Once the meat is tender add some of the green chilies, chopped coriander, and mint leaves

Take out all extra oil from the korma, Stir to mix well keep aside

Mix everything well before layering

Take another large-sized pot and layer beef korma evenly at the bottom along with placing some slices of tomato and lemon_layer the rice on top of the beef korma then again place slices and sprinkle herbs

Spread rice in a layer over the beef korma then sprinkle some coriander and mint leaves and place again tomato and lemon slices beside the beef korma_Repeat the same process about 3 times in the same way

On the final top layer pour some remaining korma oil along with sprinkled herbs, fried brown onion, and saffron milk

Toward the end add biryani essence to the rice

towards-the-end-sprinkle-biryani-essence

Heat the skillet/tawa on high heat

Cover the lid of the biryani pot and place some heavy just like mortar to seal the steam within the pot_Keep the high flame first 5-7 minutes then reduce the flame to low and allow to simmer the rice further for 5 minutes on low flame

Once done turn off the flame remove the lid and let the steam a bit releases_Beef biryani is ready the beef biryani with a serving of rice spoon

Serve from top to the bottom layer, each serving gets biryani rice from the top and beef from the bottom layer

Enjoy beef biryani with veggie raita and salad

Vegetable Pulao Recipe

Beef Biryani Recipe

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