Sindhi Beef Biryani Recipe ( Sindhi Biryani )

Sindhi Beef Biryani || Beef Biryani || How to Make Sindhi Biryani with step-by-step photos and Video...

Sindhi Biryani is a special meat-and-rice dish originating from the Sindh province of Pakistan. Owing to its popularity, it is one of the most consumed dishes in Pakistani and Sindhi cuisines. It is served on all Pakistani flights to passengers.

Biryani has a total of 130 types. People cook it in their own style and according to taste. Sindhi biryani is one of them. Initially, this recipe was cooked simply by adding a few spices. When it spread across Pakistan, people gradually started to bring some variations in the recipe. Now it is similar to all other types of biryani, with a bit of a difference.
                         
                                                                  

In my previous post, I gave the Sindhi biryani masala powder recipe. Today I’m sharing the Sindhi beef biryani recipe using homemade Sindhi biryani masala powder you can make with chicken, mutton, or lamb. It's up to you. What you want to use, you can,n as desired. It has a lengthy preparation, but the work is definitely worth it.

Sindhi beef biryani is a very tasty and spicy recipe. main ingredients are beef, rice, and masala powder. Basically, Sindhi biryani is a combination of a few vegetables, spicy meat, and long-grain rice in which the layers are applied to each other.                                   

My Latest Video: Sindhi Beef Biryani:

If you have tried this Sindhi Beef Biryani Recipe, please 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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Take a pan, add ghee, heat it well, and fry onions in hot oil/ghee until lightly golden.

          

Add meat and garlic paste. Stir fry for 4-5 minutes on high heat. After 4-5 minutes, add homemade Sindhi biryani masala powder, homemade yogurt, grated ginger, some tomato slices, and green chilies, and stir fry for 5 minutes.

Meanwhile, in a separate bowl,l add potatoes, then sprinkle some food color, and keep aside.

Add water (beef/lamb/mutton 4 cups, chicken 2 cups)

Bring it to a boil, il then cover and cook on low heat until meat is tender. When cooked, there should be about two cups of gravy left (If less, add water; if more,e the heat)he. 

                   

Bring 4 cups of water to a boil in a big saucepan. Add cumin seeds and all whole garam masala listed above “For Rice”, and add salt to taste. 

Cook the rice till ¾ done (Note: it takes 5-8 mins approx. depending upon the rice variety you’re using, so cook accordingly.) and then remove and drain thoroughly. hly
For the best result, rice was cooked 2 hours before layering.

Place remaining sliced tomatoes and green chilies, fresh coriander and mint leaves, and lemon slices over the meat.

Do not mix meat and green masala. Cover and cook on low heat for 5 minutes. Do not stir. Spread half-cooked rice evenly over the meat. Repeat the same process as #1 

Spread the remaining half-cooked rice on top of the first layer 
Then sprinkle some brown onion, food color, saffron thread, biryani essence, mint coriander, and green chili on top of the rice. Do not mix rice and meat. Cover and let it simmer on low heat until rice is tender (5-10 minutes.

Mix before serving

Now Sindhi biryani is ready to serve with mixed vegetable raita, plain raita, and salad.

Note: I always prefer using ghee with traditional dishes;s ghee makes it tasty and aromatic. If you have health issues, then you can skip it and use oil.    

                                                                     

Fruit Salad Recipe ( Fruit Chaat )

Fruit Salad || Creamy Fruit Salad || How to Make Fruit Chaat Recipe with step-by-step photos 

Fruit Cocktail is so refreshing and full of nutrition _This is prepared with cream and fruits along with some essential seasoning; an easy and quick recipe. You can even do a variation in it by your choice. Here I am using apples, bananas, grapes, plums, apricots, mango, and cherries.

Since I believe in sharing recipes with the people around me, I decided to share this blog with you all. There are a few things that I would like to point out. When you empty the fresh cream into a bowl, include only that without any water content. 

                               

Try not to shake the fresh cream bottle at the time of pouring. Now, when it comes to beating the cream, you have every liberty to choose between a wire whisk and an electric beater. This delightful dessert you can serve or have at any special occasion/eve,nt or even serve to your guests,s so let’s begin. 

                                    

If you have tried this Fruit Salad Recipe,e 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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Take all ingredients

        

And prepare all fruits, except banana and apple, just because they become black instantly; you cut them at the time of mixing.

                                       

Now take a large-sized bowl,l put cream with spices, and whisk to combine them well until fluffy. 

                                              

Then put all fruits with spiced whipped cream, and now stir to mix them well

                                    

Transfer to the serving bowl, and keep in the fridge for 2-3 hours

                    

Now creamy, creamy yummy chilled fruit salad is ready to serve 

                                        

White Zarda Rice Recipe ( Sweet Rice )

White Zarda Rice| Sweet Rice | How to Make Zarda Rice with step-by-step photos and video 

White Zarda Rice is a traditional Pakistani sweet dish, which is a must for every occasion. It is easy to make and consists of simple ingredients rather than rich and calorie-dense ingredients. This white zerda is made by boiling rice with sugar, flavored with cardamom, raisins, saffron, pistachios, and almonds.

                       
                                                 

My Latest Sweet Rice Video: 

But here I did some variations in zerda; it looks a bit different from traditional orange zerda. Additionally, I added green and red coloring along with homemade khoya and ashrafi that you find in any local shop or store. 

If it is hard to find, you can use Tutty Fruity instead of Ashrafi and skip a few ingredients like raisins and saffron. Additionally, you can also garnish it with small gulab jamun and chum, so let's go ahead with the preparation.

Recipe tips:

To prepare zarda rice, it is best to use sella rice instead of basmati rice. When serving, garnish the zarda with small-sized gulab jamun and chum chum sweets, along with khoya and dry fruits. Zarda can be stored in the refrigerator and consumed within 3-4 days. When using sella rice, make sure to cook it thoroughly (100%). If the rice is not fully cooked, it will harden after being placed in the sugar syrup. If you want to make orange or yellow zarda, add a pinch of food coloring while boiling the rice.                                                       

If you have tried this  Zarda Rice 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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To prepare zarda rice, first thoroughly wash and soak the rice in hot water, boil the water in a pan, put dry fruits in hot water, and let them remain in hot water for 5 minutes.

Then remove the skin and cut it in half. set aside

In a saucepan, pour 3 cups of water and green cardamom with sugar, bring it to a boil, and keep on stirring on medium heat until the sugar is dissolved and the syrup becomes a bit thick. Remove from the heat. Coarsely chop the ashrafian and set aside.

Prepare homemade khoya according to my recipe. I have given a link to the recipe below. If easily available in your area can be used as a store-bought khoya.

 

In a large pot, pour water along with green cardamom, bring to a boil, cover the pot, put rice in the water, stir well, and allow to cook till rice is soft.

Drain them out of the water and keep them aside.

Heat the ghee, put cloves and cardamom, let them crackle, and pour the sugar syrup into the ghee.

Then add rice to the sugar syrup and stir to mix well, alongside putting Ashrafi into the rice and further stirring to combine well.

Keep stirring by adding half the quantity of khoya and dry fruits, half reserved for using as garnishing, then sprinkle food colors on one side.

Towards the end, add kewra essence, coconut powder, and remaining khoya and dry fruits over rice, and allow to simmer for 10-15 minutes on a low flame.

Zarda rice is ready; transfer it to the serving tray/dish.                                  

                             

Serve hot zarda rice to your family and friends.s 

                                   

Masoor Dal Kadhi Pakora Recipe ( Kadhi Pakoda )

Masoor Dal Kadhi | Kadhi Pakora | How to Make Kadhi Recipe with step-by-step photos and video....

Kadhi Pakora is a popular Pakistani dish and quite different from curry. It is a dish originating from the Indian subcontinent. It contains a thick gravy based on chickpea flour (gram flour) and pakoras, to which yogurt is added to give it a slightly sour taste. It is often eaten with boiled rice and roti or naan.

The dish is seasoned with sautéed cumin, whole red chilies, and curry leaves after preparing the kadhi pakora. The main kadhi dish is made from gram flour along with sour yogurt to thicken the consistency, and it incorporates pakora (or phulki). It is typically enjoyed with long-grain basmati rice or, more commonly, with roti. 

Unlike the variations found in other states, Pakistan and India have their own unique takes on this basic dish, which may include different vegetables and meatballs.

As I mentioned in my last post, I will be making kadhi using the masoor dal phulki recipe by adding masoor dal fritters, which I have already shared. This version differs slightly from the typical kadhi recipe. I encourage you to try this unique recipe: Masoor Dal Kadhi.

 My Latest Masoor Dal Kadhi Video Recipe:

   

This Pakora Kadhi Recipe is finger-licking for Desi Food lovers. So let me the go-ahead to know how to make masoor dal kadhi. 

Tips:

- Don’t leave the kadhi unattended, even for a minute, while it’s boiling to prevent it from sticking to the base of the pot.

- After boiling, the kadhi can be left on a low to medium heat until it is properly cooked.

- Masoor kadhi will not have the thick consistency of besan kadhi; it will be slightly thinner.

- You can add meatballs or any vegetables instead of pakoras.

- Give it plenty of time to slow cook; the longer it cooks, the more delicious and flavorful it will become.

- It's best to cook the kadhi a day in advance before serving.

- Stale kadhi actually tastes more flavorful than freshly made kadhi.                 

If you have tried this Masoor Dal Kadhi, 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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Take a mixing bowl, add yogurt and masoor dal, and mix them together. Pour the yogurt mixture into the grinding jug. 

And blend well 

Put all dry spice powders into the yogurt mixture and further mix them well, keeping aside. Heat the oil and add whole spices to the oil.

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Let them crackle for a few seconds, then pour the yogurt mixture and stir to combine well.

Bring the kadhi to a boil over high heat, then reduce the flame to low-medium, cover it, and cook it for at least 1-2 hours. Keep stirring occasionally.

Right after checking the consistency of the kadhi, adjust the salt, and then put all masoor dal fritters into the cooked kadhi.

Mix and turn off the flame. In a frying pan, pour oil, put all tempering spices, and let them crackle for a minute; put to the kadhi and cover the lid.

Masoor dal kadhi is ready to serve

Then transfer to the serving bowl/dish.

Serve with boiled rice,bagara rice, naan,rotis, and salad.