Yummy Traditional : Mutton and Beef
Showing posts with label Mutton and Beef. Show all posts
Showing posts with label Mutton and Beef. Show all posts

Beef Yakhni Pulao Recipe


Beef  Yakhni Pulao | 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 all whole garam masala. Beef Pulao is a renowned dish that can be prepared and served on a special occasion 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 meat 
and merged with rice
Whole spices (garam masala) and beef stock to 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 taste, I couldn’t stop myself from overeating this recipe actually I learned from my mom, she used to cook on special events, she was not super chef  even then most of the time her cooking used to so aromatic and flavorful, till now I couldn’t bring that aroma and flavor in my cooking even though I level try my best

Anyhow some memories never are fade with time, those time periods when I spent with her unforgettable till last breath of my life, Allah Rub ul izzat grant her highest rank of Jannah Ameen
So let’s go ahead and begin with step by step photos……..


Perfect pulao tips:
  1. 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 done
  2. For 3 cups soaked rice will be use for 3 cups stock. 
  3. if stock is less than required so you can pour boiled water to accomplish the water requirement  
  4. Or if you have beef stock is more than need
  5. You can reserve it in the refrigerator for the using later 
  6. Using soaked and long grain rice gives superb taste to the pulao
  7. Pure ghee is a taste agent to the enhanced taste of your pulao 
  8. Cook the rice always in broad capacity pot to prevent broken rice grain 
  9. At the time of adding the stock, you can adjust salt
  10. When rice is started boiling then can be added vinegar your rice won't stick to each other.
Preparation of beef yakhni pulao:
To prepare this recipe first we soak the rice for 2 hours 


Take all ingredients and then prepare all veggies


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

Spice muslin bag is ready to use in stock 

Making stock:
Take a large pot/cooker add 300ml water, salt along with beef meat, then put muslin bag to the pot, push the muslin bag down then bring it to 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 stock 

Making Pulao:
Take a large capacity pot to add ghee/oil heat it_Then add onion slices and fry on medium flame till turns to light golden color then put whole spices 

Fry whole spices with onion then put ginger garlic paste and further fry paste with onion spices for 2-3 minutes on medium flame then put boiled meat fry them 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 stock to the roasted rice, stir to combine slightly, at this stage adjust the salt in the rice..    

And bring it to boil, then cover the lid_Allow to cook it on high flame approx 5 minutes until water dries out

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

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

Transfer to the serving plate/tray....

Serve with raitasaladShami kabob v
eggies raita

Achari Keema Recipe


Achari Keema is a spicy, flavoured and aromatic dish with tangy taste is prepared with achar masala along with including some veggies like tomatoes, onion, coriander and green chillies 
This delicious achari recipe is easy to cook and served with paratha, chapatis, naan 
I cook achari keema with beef ground meat(mince) in ghee, you can use any type of meat like lamb, mutton or chicken and skip ghee if you have any health issue
But I prefer not to cook in chicken, because if you want to have authentic achari keema with mouth-watering taste then for it you use mutton, beef or lamb 

Mainly achar keema or gosht is based on stuffed achari spices in green chillies which are added in meat or ground meat but I didn't do it, the same achari keema taste but with a bit different method so do it try, even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic classic food. 
As well as you can prepare stuffed paratha, kachori, naan with dry achari keema, It is usually served with naan, chapati and tandoori roti, so let's begin with step by step photos,....         

Preparation of achari keema:
Take a strainer and wash the keema under the running water so that all blood goes away from the mince


Marinade mince:
Shift it to another large bowl then add spices to the mince, mix them together and keep in the fridge for marination around 30 minutes

Prepare veggies:
Take all ingredients and prepare all the veggies

Cook achari keema:
Take a pan/pot add ghee let it melt and heat well then add onion sauté it on low-medium flame for 5 minutes

Now add chopped tomatoes stir to mix well

And let it cook on medium flame until soften

Now put marinated mince stir to combine well on medium flame,you can adjust salt and spices to taste at this stage

Keep on stirring until oil is separated

Now add ½ cup boiled and hot water in the keema, now let it cook for 10 minutes over medium flame, after 10 minutes add remaining chopped veggies, allow to simmer it for 5 minutes

Now achari keema is done transfer to the serving plate/dish

It can be served with naanchapati and tandoori roti 

Beef Kofta Curry Recipe


Beef Kofta is a spicy,flavoured and delicious meatball based on thick gravy,tasty and mouth watering traditional Meatball Curry with its perfect blend of rich and aromatic spices.
I am gonna share with all a traditional kofta recipe, probably you will have eaten and cooked kofta several times in lives its preparation method a bit different from other koftas because that neither add any poppy seed nor roasted chickpeas

It is simply quite an easy and juicy meatballs that my grandmother and mother used to cook, unique and different recipe of kofta 
Which main ingredients are added to this Kofta recipe?
Main ingredients are a bit amount of boiled chana dal, grind onions spices and mince
I am using ground meat/mince you can use mutton and lamb as well additionally you can add boiled eggs as desired
Let’s go-ahead to know how to cook it in a different way

  1. Don't add more roasted chana/chana dal your meatballs may become hard
  2. Using ghee makes delicious and aromatic curry than oil
  3. You can slightly fry meatballs before adding in gravy this trick preserves juice inside 
  4. Don't stir spoon too much while meatballs are cooking with gravy 

We Need:


Preparation of Kofta Recipe:
Firstly wash the mince under the running water in the strainer keep aside


Boil the chana dal


Peel and cut onions ginger and garlic


In the grinding jug add onion, ginger, and garlic, grind them into smooth paste keep aside


Cut the ginger into thin slices


    Chop coriander leaves and green chilies


    In the chopper, mixture add ginger, coriander, and green chilies, grind them together coarsely, now add mince along with boiled chana dal,chopperize them till turns to smooth paste


    Transfer to another bowl 


    Boil the water in the saucepan 


    Cook gravy:
    In the pot heat the oil, add dried fenugreek seeds, let it crackle for a minute


    Now add onion paste in the oil, cook onion paste on medium flame


    Mix spices in yogurt:
    Meantime take a small bowl to add yogurt and all dried ingredients except garam masala
    Mix them well


    Cook the onion paste until water dries up


      Add Spiced yogurt mix with onion paste, now stir to mix well then cover the lid 


      Allow to cook it over low-medium heat till oil is separated, Reduce the heat to low


        Now you can see the water has evaporated from the spice, once started bubbling in the gravy take out 2 tbsp onion spices for adding ground meat


        Make meatballs:
        Meantime in the ground meat add yogurt, cooked onion spices to the ground meat


        Add some salt along with 2 tbsp oil to the ground meat


        Mix them well and knead ground meat to a soft dough for 5 minutes until everything is incorporated 

        Apply some oil on palm, shape into tennis sized ball


        I made 10 medium-sized meatballs from 300g mince, place on the plate to make all meatballs

          Gravy is looking thick, has to add 1 cup boiled and hot water, bring it to boil

          Cook Kofta with curry:
          Place all meatballs in the gravy, allow to cook meatballs, Just shake up the kofta curry with rough cloth or kitchen towel
          Cover the lid and allow to cook for 10-15 minutes over low-medium heat 


          After 10-15 minutes you will see gravy is getting thick, check the meatballs tenderness 


            Add hot and boiled water,as much you want to keep thick or thin gravy in the kofta curry


            Bring it to boil, now add green chilies, grated ginger and basic garam masala


              Then add coriander leaves fresh/frozen whatever you have available

                Cover the lid, keep simmering for around 15 minutes over very low heat


                After 15 minutes turn off the heat, transfer to the serving bowl


                  Now Kofta curry is ready to serve with chapati,rumali roti,naan ,bagara rice with salad and raita