Yummy Traditional : Eid Special
Showing posts with label Eid Special. Show all posts
Showing posts with label Eid Special. Show all posts

Beef Grail Recipe

beef grail recipe with step by step photos and video

Beef Grail | Dry Beef Curry || How to make Beef Grail with step-by-step photos and video

Beef Grail is simple and easy meat dish content with meat and spices, prepared with little spices it mainly originates in Patna Bihar India. those readers who belong to where they can actually understand this dish.
If it is said it is not wrong beef grail is one of the unique recipes made in the Bihari household. I am making grail with  calf(cow)meat you can even use mutton and lamb as desired
grail recipe

My Latest Video Beef Grail:

It's my family version my mother and grandmother used to cook at Eid ul Adha but I thought why I can’t share this recipe with all at the Eid ul Fitr festival when the people sick of this have sweets a lot the time

Right there can change their mouth taste to share this unique and tasty recipe but once try must and the most important thing is it can be prepared grail with few spices  I won’t say it's a quick recipe but I can say it easy recipe is ready within an hour but depends on meat quality,
This delicious recipe can be served with rotisnaan, and bread slices so let the go-ahead know how to cook beef grail with step-by-step photos
how to make beef grail

If you have tried this Beef Grail Recipe then don’t forget to rate the recipe. You can also follow me on social media





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Firstly wash the meat very well under running water so that blood can be removed from the meat


Rinse and chop coarsely onions, ginger, and garlic, In the grinder jar put onions, ginger, cloves of black cardamom, and black peppercorn, and blend them well until a smooth paste


Take a separate bowl put beef then add onion paste, mix them well, and keep in the fridge for marinating for around 30 minutes
Meantime boil water in the saucepan to add the grail
Noteyou may have noticed often I always use boiled and hot water in the cooking the reason is when you add plain water to the curry or rice cooking will stop immediately and you can’t get the actual result that you want

    After 30 minutes place a cooker on the stove then add oil heat it, put marinated meat into the pot, and keep stirring until the oil separated
    Then add 1-2 cups boiled and hot water  
    Bring it to a boil then cover the lid for 30-40 minutes on medium  to low flame until the meat is tender
    If you see the water is enough in the grail dries up over a high flame


    Note, there isn’t much gravy in this recipe like other meat curries, right after squeezing lemon juice, black pepper, and grated ginger. simmer it for 2-3 minutes on a very low flame


    Now beef grail is ready to serve with chapatis rumble rotinaan, and tandoori roti


    Mutton Pulao Recipe

    mutton pulao recipe with step by step photos and video

    Mutton Pulao Recipe || Pulao Recipe || How to Make Mutton Pulao with step-by-step photos and video

    Mutton Pulao is one of the most popular and relishes rice Recipes, usually, Pulao can be made with chicken, mutton, lamb, or beef I used mutton in this recipe, any type of meat your preference as per your choice,  Mutton pulao has various styles to cook which people prepared 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 than can be said a bit copy of roadside restaurant pulao but never know how to they cook. I just use my cooking experience to find out the authentic taste of pulao like them. you must try it you will love it

    mutton pulao recipe

    Here is my newest recipe for Mutton Pulao:

    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 got failed to get an authentic taste ultimately one day I got success after a very long time of struggling. And able to upload my mutton pulao video on youtube.

    Al though On my blog, I have shared my many biryani and pulao recipes which CHICKEN BIRYANI, MUGHLAI MUTTON PULAO, KEEMA MASOOR BIRYANI, MUTTON ZAFRANI BIRYANI, VEGETABLE PULAO                               

    pulao recipe`

    After a long time, I begin 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


    When anybody plans to cook pulao 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 cook with water. and then prepare rice

    You can watch my recipe by watching a video


    mutton pulao recipe


    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 of adding papaya to the meat just giving it to proper marination time is good enough for making tender meat

    Mace and nutmeg powder: I will 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 are made with ghee or desi ghee, I will recommend using ghee while in traditional cooking, but if you have health issue then feel free to avoid using ghee, don’t think the author said 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


    how to make mutton pulao

    You May Like This:

    Matar Pulao

    Chana Pulao

    Pulao Rice

    Kabuli Pulao

    Restaurant-style chicken 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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    mutton pulao

    Wash mutton under the running water and put it in the mixing bowl 


    mutton pulao

    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

    how to make mutton pulao

    Take another bowl rinse and soak the rice for 30 minutes

    mutton pulao recipe

    Take another broad pan to cook rice, add ghee, and heat up next add all the whole spices black peppercorns, cinnamon sticks, cloves, cumin, bay leaves, green cardamoms, black cumin, and star anise. saute them for a minute and put brown onions fry them together for a minute


    mutton pulao

    Next, pour water into the pot along with salt and vinegar.


    mutton pulao

    It boils and adds soaked and drained rice into the boiling water. stir to mix well (At this stage should be must check the salt in the rice. otherwise your rice will make it tasteless.)


    Mutton pulao

    And cook for 2 minutes on a high flame. once the rice gets half done then turn down the flame and add cooked meat, lemon slices, green chilies, and mint leaves..


    mutton pulao

    Stir to combine well and give it another 3 minutes to cook on medium flame


    mutton pulao

    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

    mutton pulao

    Once the rice is completely done remove the lid and carefully fluff the rice up and let it leave for 10 minutes. (If you will take out rice immediately may they are broken or mushy due to being too heated                  


    mutton pulao

    Transfer onto the serving bowl 

    pulao recipe

    And serve with Salad, Kabab, and Raita

    mutton pulao

    Korma Masala Powder Recipe

    Korma masala powder | Homemade Seasoning Blends | How to Make Korma Masala Powder with step-by-step photos

    Korma Masala Powder is a blend of aromatic spices that gives a delicious aroma and taste to the dish, This spice powder can be used for vegetable kurma, egg korma or chicken and mutton korma curry recipes. Very flavorful and different from other regular powder spices and garam masala powder

    Korma recipes use yoghurt or coconut to make a spicy gravy that is also used in other types of curry like vegetables, meat and egg in India, Pakistan and Bangladesh, the spices used are almost the same with little variations or addition 

    Certainly prepared spices make your time save along with giving aromatic and flavoured to your recipes, homemade spices are better than store-bought, so here I share all homemade korma spices that can be prepared within 20 minutes. this powdered spice can be prepared in bulk or stored for a couple of months in the refrigerator

    It is very flavourful and fills the home with an aroma of spices when you cook, all types of Indian/Pakistani dishes taste depend on spices and measurements that can make your dish delicious or tasteless so let’s come to know how to make homemade Seasoning Blend 

    If you have tried this Korma Masala Powder 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.


    Heat the pan, put all whole spices in it, dry roast them all together for just a minute over low heat, remove from the heat and transfer to the grinding jar


    Grind them till turns fine powder, Now take them out into a bowl


      Now add all powdered spices and remaining whole spices, and mix them very well


      Korma masala powder is ready to use in a recipe         


      You can store it in an airtight jar/container for up to 3-4 weeks


      Labe Shireen Recipe

      Labe Shireen || Labe Shireen Recipe || How to Make Labe Shireen with step-by-step photos  

      Lab-e-Shireen is a rich Pakistani 'custard and fruit' based on a dessert that is both highly refreshing and incredibly delicious. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delicious dessert. Plus it cooks quickly.
      It is most enjoyable because it is served mostly on any special occasion, such eid. etc, This is Prepared from milk, custard, vermicelli, dry fruits, cocktail fruits jelly

      This is my hot favorite dessert, I must prepare it for any special occasion, so let me the go-ahead to know how to make this yummy dessert 

      If you have tried this Labe Shireen 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.

      First, take a saucepan place it on the stove add 1 cup water bring to a boil, remove from flame, and add jelly powder mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour

      Repeat the same procedure for  making 2nd jelly

      In a big pan/pot add milk and bring it to boil, add sugar and stir it for 2 minutes until sugar is dissolved


      Meanwhile, take a bowl pour some warm milk and custard/cornflour mix it until well combined keep aside


      Add vermicelli to the milk pan and let it cook until gets softens 

      Now add custard mixture and keep stirring on low flame, allow to cook another 1 minute, add 3 drops kewra essence and  food color and mix them

      Once the custard is thickened, remove it from the flame, transfer it to the serving bowl

      Now add all ingredients, stir to mix them then, add the remaining ingredients, and mix them together 


      Now garnish with some jelly, dry fruits, and chocolate chips, and keep in the refrigerator for 2 hours, now ready to serve