Beef Masala Boti Recipe ( Beef Boti Masala )

Beef Masala Boti | Beef Boti Masala || How to Make Beef Masala with step-by-step photos

Meat Masala is quite delicious, tender, and succulent, with smoky beef masala based on a slightly thick gravy that is made with some basic spices and given a smoky flavor. This dish goes well with rotis, naan, chapatis, along with tangy onion slices; these tangy slices are made with onion and green chili by squeezing lemon juice.

These boti ideas totally are mine, the day before yesterday I was thinking about dinner: what should I cook that is tastier and be different than my daily routine meals, as I opened the fridge door suddenly fall my sight on beef packet then I decided to make beef boti masala. But the problem was that this boti masala had to be marinated for around 7-8 hours

                             

So I changed my plan quickly and put it off till the next dinner, and prepared an omelet along with some leftover curry for this dinner besides marinating beef boti. Trust me, this was an amazing taste. We enjoyed it with chapattis and tangy onion slices, but if you don’t like beef or are prohibited in your religion, you can use mutton or lamb instead of beef.

I prefer making chicken; the taste can only come with red meat. When papaya paste and yogurt are applied to beef bot, i these become so tender and juicy, and charcoal smoke gives it a barbecue flavor. Also can check out mutton handi, beef grill, and grilled mutton chops.

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To prepare this recipe,e rinse and cut the meat into small cubes

                     

Take all ingredients and prepare them all;l, transfer to the mixing bowl.

                 

Add marinated ingredients to the beef.

                     

Stir to combine well.

                                

Then add powdered spices.

                     

Further, stir to mix and keep in the refrigerator for up to overnight or at least 7-8 hours.s

                          

Heat the oil in the pot or pan. Put marinated beef boti 

                      

And stir well 

                      

Cover the lid and let it cook on low-medium flame for around 30 minutes until the gravy gets thick.

                     

Once the beef masala boti thickens, reduce the heat and add black pepper powder and freshly squeezed lemon juice to the beef masala boti, stirring slightly.y

                     

  

Then give it a smoky flavor for a minute. te

                             

           

Turn off the flame and remove it from the stove. Beef masala boti is done.

                       

Transfer to the serving plate, and garnish with lemon wedges and onion rings.s

                    

This recipe can be served with chapatis and roti or naan.

                                   

Lahori Murgh Cholay Recipe ( Murgh Chana )

Lahori Murgh Cholay | Murgh Cholay | How to Make Lahori Murgh Cholay with step-by-step photos

Lahori Murgh Cholay is one of the most popular dishes of Punjab. Roadside vendors are selling this stuff in all seasons in parks and in bazaars in Industrial areas. 

Cholay means Kabuli Channa in Punjabi, and Murgh Means Chicken. Lahori Murgh Cholay is a traditional, aromatic, spiced Pakistani recipe that originated from the historical city of Lahore and is a significant part of Punjabi cuisine. Lahore is a city rich in culture, and this is a dish that combines chicken and chickpeas in a flavorful sauce,e resulting in a finger-licking curry that goes well with naan, paratha, ha or rice.
  

I used frozen chickpeas; you can use canned chickpeas or freshly boiled chickpeas. I used desi ghee to make Lahori murgh chole, which I always prefer to use in all kinds of traditional cooking. Additionally, I used homemade murgh chole spice powder, which you can get the link to click on;o let's begin. 

                                       

My Latest Video Lahori Murgh Cholay:

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To prepare this recipe,e first we thoroughly clean and rinse the chicken pieces.

                                

If you are using freshly boiled chickpeas, then soak them overnight in baking soda water. In the morning, ing thoroughly wash them under running water and soft boil them in 1 litre water with a little baking soda.

Additionally, canned chickpeas can be used, but you must discard the chickpea water; don’t use them at all.

Take all ingredients and prepare them.

How to make garnishing oil?

To prepathe to gar, pour redpour oil along with paprika into a saucepan, whisk them together, place on the stove, and constantly keep whisking till turns well heated.d 

Strain the oil through a strainer, and keep it aside

No:e, you can preserve this oil in the freezer before serving. You can garnish any kind of curry with this oil.  

Heat the ghee in a pot and put the onion slices; sautée the onion for 5 minutes.

Add ginger-garlic paste and fry it with the onion; then put chicken pieces, fry the chicken until it changes colour, then pour a little water.

Bring the chicken to a boil, cover it with the lid, and allow it to cook until 80% done.

Remove the lid and turn off the flame; set aside. 

Add hot and boiled water along with murgh cholay masala to the chana, and stir to combine well  

Bring it to a boil on a high flame, and cook chole masala for around 5 minutes on a high flame. 

Combine chole masala with chicken.

Stir to mix well together, and bring it to a boil on a high flame.

Reduce the heat to medium-low and cover with the lid; allow cooking for around 10 minutes.s

Turning the flame to low and remove the lid

Towards the end, add ginger and green chillies.

Further mix well, then simmer it for around 2-3 minutes on a very low flame.

Transfer to the serving plate and garnish with fresh coriander leaves and garnish oil. 

Lahori murgh chole is ready to serve hot with rotis, naan, paratha or rice.e

                                

Mutton Yakhni Biryani Recipe ( Yakhni Biryani )

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:

1. 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
2. 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!

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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.