Yummy Traditional : Biryani and Pulao

Showing posts with label Biryani and Pulao. Show all posts

Chana Pulao Recipe ( Kabli Chana Pulao )

Chana pulao | Kabuli Pulao || How to make Chana

Rice with step-by-step photos

Chana Pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish. As chana (chickpeas)is rich in protein and fiber, this pulao is very healthy; it also makes a perfect lunch box recipe.

The Kabuli Chana Pulao can be served.d

Kabuli chana pulao is served with mixed vegetables,

raita, salad, and kabab or any type of pickles. Kabuli chana pulao has to be prepared with

Basmati rice and ghee. I mentioned in my previous post that all traditional dishes are prepared with ghee, which enhances their authentic taste. For the rest, if you have any health issues, you can skip ghee from your recipes.

Chana pulao is wholesome and full of rustic flavor. More often than not, I have been cooking chana pulao at home. You must try it once from my recipe; I hope you will love it,
Note: First, cooked chana (chickpeas) will be used. But if you have leftover chana or frozen chana, you can use canned chickpeas too.

If you have tried this Chana Pulao 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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Rinse and soak the chana in enough water by adding 1 tsp baking soda overnight. Drain them well and rinse under running water; put the chana (chickpeas) in the pressure cooker.
Add 2 cups water and 4-5 pinches of soda and salt.
Bring it to a boil,l then close the lid of the pressure cooker, and let it cook for about 20 minutes after it begins whistling.g

In the meantime, rinse the rice very well in water till the water runs clear of starch. Soak the rice in enough water for 2 hours.

In the hot pan, put caraway seeds, star anise, and cinnamon; dry roast them slightly. Grind them coarsely and keep aside.

Slice the onions and boil 3 cups of water in a separate saucepan for cooking rice.

In a pot, heat ghee or oil, then add onion slices and sauté them for 2-3 minutes over medium flame. Then add whole spices. Saute the whole spices with the onion till turns to a golden brown, then add ginger-garlic paste and splash some water. Keep stirring until aroma arises.

Now add boiled chickpeas, and fry them with onion for a minute on medium flame.

Add green chilies and salt, and stir to mix well.

Now put soaked and drained rice into the chaana

Keep stirring for 2 minutes.

Now pour3 cups of hot, boiled water for 2.5 cups of rice; now you can adjust the salt at this stage. Bring to a boil, then cover the lid for 2-3 minutes.

After 2-3 minutes, add special chana masala.

Stir to mix with rice carefully and simmer it for 10 minutes.

Now chana pulao is done.

Chana pulao is done; transfer to the serving plate.

Serve hot with raita, pickles, and salad.

Mutton Yakhni Biryani Recipe ( Yakhni Biryani )

Sana Rasheed Add Comment

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 at all. Rather, it's a combination of biryani and pulao.

But tomato, yogurt, and spice powder are added, which are also added in other types of biryani recipes. To understand this, the biryani-pulao method is quite different from the typical biryani method; rather, it is similar to the pulao cooking method.

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 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 it less spicy. What makes pulao yummy is the striking aroma and broth-flavored rice.

Tip for making Yakhni Biryani:

The thing with making biryani is that the rice grains 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 tipis to keep the water level 1 inch above the rice layer when you add rice to the 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:

If your pulao has accidentally added more water, do not worry; just take a dry kitchen towel/handkerchi, ef cover the pot properly, and leave it on low flame for at least 30 minutes. It will be set on its own
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 it for15 minutes. After that, 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!

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

In a large pot, add ghee,e heat it, then add onion slices and fry them until it turns golden brown colo.r

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

Add mutton and stir it until the meat changes its color.

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

Now add the drained rice and green chilies; stir them and taste the salt. At this stage,e 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.

After 8 minutes, remove the lid and sprinkle some drops of food color and biryani essence. Simmer it for 10 minut.es

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 to serve with mixed veggie raita and salad.

Beef Yakhni Pulao Recipe ( Yakhni Pulao )

Sana Rasheed Add Comment

beef-yakhni-pulao-recipe-with-step-by-step-photos

Beef Yakhni Pulao | Yakhni Pulao | How to Make Yakhni Pulao with step-by-step photos

Yakhni Pulao is a flavourful, aromatic, and relish recipe; it is a popular variation of Pulao recipes. It is made with beef Yakhni prepared separately using salt, ginger, garlic, onions, and whole garam masala.

Beef Pulao is a renowned dish that can be prepared and served on special occasions like Eid ul Adha or family dinners. Yakhni Pulao is a meat-based, rich dish that has its origin in Punjab. It is cooked with mutton, beef, or chicken and served with rice.

Whole spices (garam masala) and beef stock give your dish a perfect taste. These ingredients enhance the taste and aroma of Yakhni Pulao. You need to follow the method listed on the page properly to prepare the recipe accurately. This recipe is loved by Pakistani families. You can prepare it at home for dinner functions or even just to please your family.

I was making a plan to make this aromatic and flavored beef yakhni pulao on Eid ul Adha. Finally, the day came when I could fulfill my desire. This was really very good in taste, and I couldn’t stop myself from overeating this recipe; actually, I learned from my mom,

She used to cook at special events, but she was not a super chef; even then, most of the time her cooking used to be so aromatic and flavorful. Till now,w I couldn’t bring that aroma and flavor into my cooking even though I level try my best

Anyhow, some memories never fade with time. Those periods when I spent with her are unforgettable till the last breath of my life; Allah Rub ul izzat granted her the highest rank of Jannah Ameen.

Perfect Pulao tips:

If you are using a pressure cooker, then you add 200 ml of water and cook it for 15 to 20 minutes. will be the same method
3 cups of soaked rice will be used for 3 cups of stock.
If stock is less than required, you can pour boiled water to accomplish the water requirement
Or if you have beef stock that is more than needed
You can reserve it in the refrigerator for use later
Using soaked and long-grain rice gives a superb taste to the pulao
Pure ghee is a taste agent for the enhanced taste of your pulao
Cook the rice always in a broad-capacity pot to prevent broken rice grains
At the time of adding the stock, you can adjust the salt
When the rice starts boiling, you can add vinegar; your rice won't stick to each other.

If you have tried this Beef Yakhni 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 prepare this recipe, first we soak the rice for 2 hours.

Take all the ingredients and then prepare all the veggies.

Collect all whole spices in the muslin cloth and give it a pot(bag) shape and tie it firmly.

The spice muslin bag is ready to use in stock.k

Take a large pot/cook, er add 300ml water and salt along with beef meat, then put a muslin bag into the pot, push the muslin bag down, bring it to a boil, cover the lid, and let it cook for hours on medium flame or until meat is tender...

Once the stock is cooked, remove the muslin bag from the stock.

Take a large capacity pot to add ghee/oi,l heait. Then add onion slices and fry on medium flame till it turns to light golden color, then put whole spices.

Fry whole spices with onion,n then put ginger-garlic paste and further fry the paste with onion and spices for 2-3 minutes on medium flame, then put boiled meat and fry it for 2-3 minutes on medium flame, right after adding yogurt.

Stir to mix well on medium flame; now add green chilies.

Stir to mix well on low-medium flame. Now add soaked rice and stir to mix well until the aroma arises. Then pour the stock into the roasted rice, and stir to combine slightly; at this stage, adjust the salt in the rice.

Bring it to a boil, then cover the lid. Allow to cook on high flame for approx 5 minutes until the water dries out.

You can see the small holes/pits appearing on top of the rice. Reduce the heat to low, then at this stage sprinkle fried brown onion, food color, and biryani essence over the rice, cover it again, and simmer it for 10 minutes on low flame.

sprinkle-fried-onion-and-food-colour-over-rice

After 10 minutes, remove from the flame,e and now pulao is done

Transfer to the serving plate/tray...

Serve with raita, salad, Shami ka bob veggies, and raita.

Chana Pulao Recipe ( Kabli Chana Pulao )

Mutton Yakhni Biryani Recipe ( Yakhni Biryani )

Beef Yakhni Pulao Recipe ( Yakhni Pulao )

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