Beef Grail Recipe

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
                             
                                                                                 

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 rotis, naan, and bread slices so let the go-ahead know how to cook beef grail with step-by-step photos

                                                    

                                                         

You May Like this:

Mutton magaz masala

Mutton cheeseburger

Fried mutton chops

Peshawari chapli kabab

Mutton Kunna Recipe

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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
Note: you 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 roti, naan, and tandoori roti
                 

Mutton Pulao Recipe

                                                                                       

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

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                               

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

WHAT IS THE DIFFERENCE BETWEEN THIS PULAO AND THAN OTHER ONE:

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

                               

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 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

                                               

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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Wash mutton under the 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 rinse and soak the rice for 30 minutes

       

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

                          

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 stage should be must check the salt in the rice. otherwise your rice will make it tasteless.)

                                                

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..

                            

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 will take out rice immediately may they are broken or mushy due to being too heated                  

                                                   

Transfer onto the serving bowl 

                                                                              

And serve with Salad, Kabab, and Raita

                            

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!

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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!

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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