Yummy Traditional : Biryani and Pulao
Showing posts with label Biryani and Pulao. Show all posts
Showing posts with label Biryani and Pulao. Show all posts

Mutton Yakhni Biryani Recipe


Mutton yakhni biryani with step by step photos

Mutton yakhni biryani | Yakhni biryani || How to Make Mutton Yakhni Biryani with step-by-step photos


Mutton Yakhni Biryani is a traditional and yummy recipe, yakhni biryani is not prepared with any specific recipe or is applied by different methods, not at all. Rather it's a combination of biryani and pulao. But are added tomato, yogurt, and spice powder which are added in other types of biryani recipes, to understand this biryani pulao method is quite different instead of the typical biryani method, rather it is similar to the pulao cooking method
                         
how to make mutton yakhni biryani

I’m so pleased to share this recipe. I tried this recipe twice and it turned out really good. If you like it please share your opinion in the comments, that’s a great motivation. As a family tradition, we make yakhni biryani

I’m very fond of garnishing so I’ve added fried onions, ginger garlic paste green chilies, tomatoes, and my homemade yakhni biryani masala, The Yakhni pulao taste was so yummy

Generally, Yakhni pulao is not very spicy but this one is moderately spiced. You may use fewer green chilies if you like them less spicy. What makes pulao yummy is the striking aroma and broth-flavored rice.

                                    
                                        
mutton yakhni biryani


Tip for making Yakhni Biryani:
The thing with making biryani is that the rice grain should be well separated. Now, that’s a thing you learn with a little practice.

Meat:
While making Yakhni, keep in mind we need half-cooked meat. We will cook it in rice and it will be cooked again for 10 minutes. So, if you overcook your meat it will come off the bone and lose all its texture.  So meat should be almost cooked but not very soft.

This is the most important ingredient. Since all water will be absorbed by the rice, we need to keep the Yakhni salty like a bit of salty soup. You can taste Yakhni right before adding soaked rice to check the salt. Water Level of gravy in Yakhni Biryani

The second tip keep the water level 1 inch above the rice layer when you add rice in yakhni to make pulao. When the rice has puffed and water is not visible above the rice, reduce the heat to very low and cover the lid


How to fix the water in biryani:

  1. If your pulao has accidentally added more water do not worry just take a dry kitchen towel/handkerchief cover the pot properly and leave it on low flame for at least 30 minutes it will be set on its own
  2. On the other hand, if your rice seems uncooked and the water is almost evaporated then wet the kitchen towel thoroughly cover the pot properly with it, and leave for 15 minutes after minutes you will see your rice has cooked properly
Note: don’t add more water when rice is undercooked it will be mushy and sticky, So let's begin 

If you have tried this Mutton Yakhni Biryani Recipe, 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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how to make yakhni pulao



In a large pot add ghee heat it then add onion slices and fry it until turns to a golden brown color
                    
fry-onion-slices


Add whole spices and fry it for a minute on medium-low flame

                           
add-whole-spices


Add mutton and stir it until the meat changes its color
             
fry-the-mutton

Now add ginger garlic paste, tomato, yogurt, and yakhni biryani masalamix them well, and stir constantly till oil separates add 500 ml water and bring it to a boil now cover the lid and allow to cook on medium-low flame for about 40-50 minutes or until the meat is tender

cook-mutton-yakhni

Now add drained rice and green chilies stir them and taste the salt at this stage you can adjust it. 
Note the water should be 1 inch above the rice. cover the lid and let it cook for 5-8 minutes on the high-medium flame
             
add-rice-in-yakhni


After 8 minutes remove the lid and sprinkle some drops of food color and biryani essence_Simmer it for 10 minutes

         
simmer-the-biryani


Remove from the flame and let it cool down transfer to the serving tray/plate and sprinkle brown onions on top
   
         
mutton-yakhni-biryani-is-ready


Mutton yakhni Biryani is ready to serve with mixed veggie raita and salad


mutton pulao



Zafrani Mutton Biryani Recipe

zafrani-mutton-biryani-recipe-with-step-by-step-photos


Zafrani Mutton Biryani | Mutton Zafrani Biryani || How to Make Mutton Biryani with step-by-step photos

Zafrani Mutton Biryani is a quite tasty and simple zafrani mutton biryani_An elegant style of  Mutton zafrani Biryani. Cooked with marinated meat, all spices, and saffron, which is why it is called zafrani biryani. It has a very different taste from regular biryani. You have a dinner/party at your home and you want to cook a rice dish that is easy and mind-blowing. Trust me and choose this one. It’s very easy to cook and nothing less than other biryani.
Personally, 

I love fewer ingredients meals and this biryani has fewer ingredients_A unique recipe not only easy to make but very delicious and appetizing_you must have tried a lot of biryani recipes but this one is very different from others you haven't tried this recipe then just ponder if you are going to lose a quality dish, its recommended
                         
mutton-zafrani-biryani-recipe


I used mutton in this recipe you can use chicken, lamb, or beef as well_ This tasty biryani can be eaten at iftar instead of fried and oily stuff. If you are a biryani lover so you can also check out other biryani recipes on my blog


If you have tried this Zafrani Mutton 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 prepare this recipe firstly peel and cut the onion into slices
        
cut-the-onion-into-slices


Soak the saffron in the milk
            
soak-the-saffron-in-milk


Chop the coriander and mint leaves  

chop-the-coriander
  
Whisk the yogurt 

                               
whisk-the-yogurt


Rinse the mutton under the running water then add lemon juice and ginger-garlic paste_Stir to mix well
                     
marinade-mutton-with-lemon-kuice


Leave the mutton by covering it for 15 minutes
                      


Now combine powder spices and yogurt to the marinated meat_Stir to combine well
                
add-powder-spices-and-yogurt-to-the-meat


And more further leave it to rest for 15 minutes_Total marinating timing is 30 minutes

                                       
keep-in-the-fridge


Heat the ghee on medium heat in the pot and put onion slices_First 10 minutes fry the onion on high heat
Once they turn to light golden_lower the flame on medium-low
                         
fry-the-onion-until-brown

Keep on stirring until the onion turns to a nice golden brown in color the half-fried onion out of the oil 

                          
take-out-fried-onion


Drain the onion on the plate for use later

                                   
take-out-fried-onion


In the same pot add the marinated mutton_Fry it for 5 minutes on medium flame_Pour 2 cups of water
                         
ADD-MARINATED-MUTTON-TO-THE-OIL


Bring it to a boil and cook it till the meat is tender
                        
bring-the-mutton-to-boil


Meanwhile, the mutton is cooking rinse the rice thoroughly until starch is removed Soak the rice for 30 minutes set aside
                            


Once the meat is tender
                        
tender-meat

Add green chilies to the mutton masala
                         
add-green-chillies-to-the-meat


Then add chopped coriander leaves and mint_stir to mix up_Simmer the mutton masala for 3-4 minutes over low medium flame
                   
add-green-masala-to-the-meat

Turn off the flame and take the excess oil out of another bowl
                 
take-out-oil-from-the-curry

This oil will come to work at the time of layering set aside

                                                   
take-out-oil-into-bowl


Pour the water into the large capacity depth pot_Add enough amount of salt until the water becomes salty then add whole spices along with oil, Once boil the water 
                               


Add soaked rice and stir well
                         
stir-well


And cook the rice at about 90%              

cook-the-rice-about-90%


Drain the rice into the colander and set it aside
                              
DRAIN-THE-RICE-into-colendar


Heat the Tawa
          
heat-the-tawa


In the large-capacity heavy bottom, the pot spread the first layer of mutton masala and then all the rice_Make two holes among the rice and add food color, drizzle some remaining oil
                                    


Then add fried brown onion, saffron milk along with biryani essence
                          
add-milk-saffron-and-fried-onion


Cover the lid and place any heavy metal thing so that steam can be sealed within the pot_Place the pot on hot tawa_Allow simmer the biryani for the first 5-8 minutes on high flame then reduce the heat to low, Let it simmer further for 10 minutes
                             


Turn off the flame_Zafrani Biryani is ready Let the biryani a bit cool down
                      
simmer-the-rice


Then fluff the rice up
              
fluff-the-rice


Transfer to the serving dish/tray
                       
transfer-the-biryani-to-the-dish


Serve hot with mixed veggie raita or cumin raita

                             
serve-biryani-with-raita

Kishmish Pulao Recipe

kishmish-pulao-recipe-with-step-by-step-photos


Pulao Rice | Pulao Recipe | How to Make Kuska Rice with Step-by-step Photos and Video.......

Pulao Rice is quite excellent aromatic, flavored, and tasteful pulao, it is prepared with basmati rice, pure ghee with some whole spices, almonds, and raisins_At the time of simmering is sprinkled with fried brown onions, kewra essence these ingredients make them flavorful and aromatic pulao, this pulao goes well with mutton korma or chicken korma
Although I made chicken shorba with this pulao, this curry is also good with this pulao
                
kishmish-pulao-recipe


This pulao rice is my family's version cooked at events like Eid or any other event. Personally, I like to have it with raita or kabab by using the same method can be variations in pulao such as adding boiled peas, mutton, or chicken, these ingredients can enhance the taste, you can check out veggie pulao or matar pulao on my blog, so let’s begin 

Tips:
  1. Long-grain basmati rice is the perfect choice for making any type of pulao
  2. Adding almonds and raisins along with cashew nuts also
  3. Determine the water ratio in rice depending on the soaked rice
  4. One cup of water is enough for 1 cup of properly soaked rice,1 ½ cups of water for 1 cup un soaked rice
  5. To enhance the taste can be added boiled chicken or mutton
  6. Also cooking rice in stock will make more delicious pulao

If you have tried this Pulao Rice 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 prepare this recipe first rinse and soak the rice in water for an hour

                  
soak-the-rice-in-water


Take all ingredients 
        
chop-the-onion-slices

And prepare them all



Heat the water and soak the almonds for 5 minutes then remove the skin of the almonds, cut them into half set aside 

                           
remove-the-skin-of-almonds


Heat the ghee then add onion slices and fry until crispy golden brown, Take them out on a plate and set aside

                     
fry-the-onion-slices


Now add all whole spices and dry fruits together, Fry them on low flame for a minute

                               
fry-whole-spices-and-dry-fruits


Then add water along with salt_Bring it to boil 

                      
bring-the-water-to-boil


Then add soaked rice, Stir to mix up well, and let it cook on medium-high heat until the water dries out
                           
cook-the-rice


Once tiny holes appear on top of rice_Reduce the heat

                
once-tiny-holes-appears-on-rice-reduce-the-heat


Sprinkle kewra essence and brown onion, Allow to simmer for around 2-3 minutes on a very low flame
                 
sprinkle-brown-onion-and-kewra-essence


Pulao rice is done, let it a bit cool down for 10 minutes, Then Fluff up the rice and transfer it to the serving plate

                   
kishmish-pulao-is-done

Pulao rice is served with chicken curry or korma along with mixed veg raita
           

kishmish-pulao-is-served-korma-or-raita


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