The taste and aroma of Punjabi pulao is very different. In Pakistan different regions have different styles of pulao making. I will try to share all with you on this website. This is an authentic recipe because my mother belongs to Gugranwala and she used to make pulao with this method.
|Mutton/Beef with bones
|Rice (soaked for 1/2 hour)
||2 inch piece
|Sabut Garam Masala
|Ginger Garlic Paste
METHOD OF YAKHNI:
- Add 8-9 cups of water in a pot and ghost.
- Now make a potli(pouch) by adding other ingredients and salt.
- Let it cook till meat is tender.
- Now squeeze the juices from potli and discard it.
- Drain meat from yakhni and set aside both yakhni and meat.
METHOD OF PULAO:
- Add oil and onions in a pot and fry till onions are golden brown.
- Now add garam masala, g/g paste and stir it.
- Add meat and fry it for 5 mins.
- Now add yakhni. You can add some salt if you want.
- Let it boil and then add rice. Let it cook till rice are done and then keep it on dam for 5 mins.
- Serve hot with kebabs and raita 🙂
My cousin Arifa shared this recipe with me, this is totaly different from other chinese dishes … In this dish we have used same ingredients like we are using in chinese cuisine but the basic difference is red chilli powder and fresh ginger …Aroma n taste of ginger attracts me and hope you will also try it .
rice 1/2 kg
chicken boiled 1 cup
ginger 1 tbsp crushed
spring onion 1/2 pao
peas 1/2 cup boiled
carrot 1/2 cup boiled
cabbage 1 cup
green chilli 2-3
soya sauce 2 tbsp
red chilli 2 tsp
Chinese salt 1 tsp (optional)
crushed black pepper 1/2 tsp
oil 1/2 cup
First beat eggs and add pinch of zarda color in it then make omelet n cut this into stripes….set aside.
In a pot add oil and fry onion( cut in slice) ,saute and add ginger stir for few seconds then add chicken…now on high flame add all vegetables just stir fast and add lal mirch,pepper,salt,soya sauce,chinese salt ,stir it and remove from stove …
Now boil rice in saltish water add drained rice in vegetables .serve with french fries and omelet ….
YOU WILL FEEL THE TASTE OF GINGER VERY UNIQUE ….
My friend Saima Amir took classes of KFC copy cat recipes I am thankful to her because she shared all recipes with me. Very interesting thing is , I am using this recipe for fried fish also . You can take fish fillet and marinate for few minutes then in the same batter fry it. I named this dish as KFF….lol
8 chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
BATTER FOR COATING:
½ cup milk
2 egg beaten
1 tbsp Corn flour
½tsp white pepper
1 tablespoon salt (for recipe)
1 teaspoon black pepper
1tbsp Worcestershire sauce
1/2tsp backing powder
Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.Or can soak 3-4 hours also.
Beat egg and mix with milk in a bowl. Add and mix 2 flours in a dish and all other ingredients in a separate bowl.
Remove chicken from water and dry it by using paper towels.
Place in flour mixture, dip in milk/eggs mixture, and then back into flour mixture ,coat it properly. Do one piece at a time making sure that each piece is covered completely during each step.
KFC uses pressure cookers to fry chicken, which I don’t recommend you do at home. If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 – 30 minutes.
Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
When done, allow chicken pieces drain on paper towels and enjoy with your family 🙂
From the name you can understand that in this biryani we will use whole spices , believe me you will find it very much unique and tasty . Thou its not spicy like other biryanies, but is delicious.
½ kg chicken/ mutton/beef
6-8 whole red chillies(crushed)
1tbsp whole coriander seeds/sabut dhania (crushed)
1tbsp cumin seeds/sabut zeera(crushed)
1tbsp whole spice mix /garam masala(crushed)
5-6 garlic cloves
1tbsp ginger(finely chopped)
2 onion (brown)
1 onion(chopped )
½ cup oil
½ bunch mint
½ bunch hara dhania/coriander
4-6 green chillies
1/2tsp Food color
1tsp Kewra water
Heat up oil and cook 1 onion in it on pink color take it out and in same oil fry meat then add garam masala,ginger garlic,yogurt and 1 cup water .cook it till the water dries.
Now add tomatoes ,sauté onion,hara dhania,hari mirch and podina cook it on high flame for 5-6 mins.Boil rice in the same way as mentioned before.
Boil water by adding salt ,few leaves of mint and 2-3 green chillies ,on boiling add washed and soaked rice in water and cook till one kani left.Drain rice and set aside,
After greasing a pot add rice then a layer of gravy then rice ,sprinkle brown onion ,and yellow color dissolve in milk,keep it on dam for 10-15 mins….
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