Recently I have come across “Karachi Biryani” is few restaurant menus due to Ramadan, along the streets and at the door step. All of us knew how delicious, aromatic the Non-veg Biryani when it comes from the Pakistani cuisine. Thought why not to give a try and started surfing for the recipe, referred from Food Safari.
I would say that this was the yummiest, aromatic, easiest, simplest Biryani made with very few and common household ingredients. Each and every single bite was awesome, not only biryani lovers everyone must give a try. Usually when I prepare, there will be a small quantity (a portion for one) leftover which we use for dinner. But this time the whole biryani was finished by lunch. A must to try for this Ramadan. Let me share the recipe…
For more Biryani recipes, CLICK HERE.
Preparation Time – 15 mins
Cooking Time – 40 mins
Serves – 5 nos
1 cup – 160 ml
- Mutton / Lamb – 300 gm
- Basmathi / Long grain rice – 2 ½ cups
- Ghee / Clarified butter – 2 tbsp
- Oil – 4 tbsp
- Garlic – 9 cloves
- Ginger – 2” inch piece
- Black peppercorns – 10 nos
- Red chillies – 1 no
- Green chillies – 2 nos
- Garam Masala – 1 ¼ tbsp
- Cloves – 8 nos
- Star Anise – 3 nos
- Cinnamon – 2 nos (1” inch piece)
- Bay leaf – 2 nos
- Turmeric powder – ½ tsp
- Onions – 3 nos
- Tomato – 2 ½ nos
- Yogurt / curd – ¾ cup
- Coriander leaves – 4 stalks
- Mint leaves – 10 stalks
- Salt to taste
Garam Masala and Spices getting cooked
With ginger-garlic-peppercorns, green chillies and red chillies
With mutton pieces
With yogurt/curd, coriander+mint leaves and fried onions
Steamed rice with spices and fried onions
Layered and about to Dum
Layered with green leaves, gravy and rice
- Clean the mutton pieces, drain the water and keep it aside.
- Wash the rice, drain the water and keep it aside.
- Peel and thinly slice the onions, slit the green chillies into two equal halves, roughly chop the red chillies and keep it aside.
- Finely chop the tomatoes into pieces and keep it aside.
- Chop the coriander stalks and mint leaves, keep it aside.
- Take garlic, ginger and crush them well in mortar, then add in the black peppercorns and crush them roughly. Keep it aside.
- Heat 3 tbsp of oil in a kadai, add in the sliced onions and fry them until they brown in color. Remove the onion slices and keep it aside.
- Boil 5 cups of water in a heavy bottomed kadai, along with 3 cloves, 2 star anise, bay leaf and 2 cardamoms, ¼ portion of fried onions, salt and rice. Cover and cook for 20 mins or until the rice is 90% cooked. Drain the water and keep it aside.
- Heat a tbsp of oil and 2 tbsp of ghee/Clarified butter in a pressure cooker, add in the garam masala, leftover (cloves, cardamom, cinnamon, star Anise), ginger-garlic-black pepper mixture, turmeric powder, green chillies, red chillies and cook for few mins or until the raw smell goes off (make sure that garam masala should not be burnt).
- Add in the tomatoes and cook for few mins or until they turn mushy.
- Add in the mutton pieces along with salt and cook for few mins.
- Add in the coriander + mint leaves, yogurt/curd and half the quantity of fried onions. Cook for few mins or until the raw smell goes off.
- Pour in 1 ½ cups of water, let it boil and pressure-cook for 5 whistles or until the mutton pieces are cooked well.
- Remove the lid when the pressure subsides.
- Take a heavy bottomed vessel, add in half the quantity of rice and make it like a bed.
- Pour in half the quantity of mutton pieces along with the gravy.
- Again add in the leftover steamed rice and spread it all over the vessel.
- Pour in the leftover mutton pieces and the gravy.
- Sprinkle little quantity of coriander + mint leaves, along with the leftover fried onions.
- Mix a tbsp of water with red color and sprinkle it over the rice.
- Cover the vessel with a lid, keep weight over it and cook in high for 10 mins.
- Carefully remove the lid, mix the rice.
Serve hot. Goes out well for lunch with raita. I have served it with onion-tomato raita, cucumber slices and Brain fry.
Note: You can increase or decrease the quantity of red chillies and pepper corns as per your taste buds.
For more Ramzan/Ramadan/Iftar recipes, Click here.
Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.
I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…
Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.
To check out my other summer recipes, click here.
Preparation Time before cooking: 15 mins
Preparation Time after cooking: 7 to 8 hrs
Cooking Time: 30 mins
Yields – 6 to 7 kulfi
- Full fat milk – 3 cups
- Corn flour – ¾ tbsp.
- Betel leaves – 2 nos
- Gulkand – 1 ¼ tbsp
- Sugar – 4 tbsp
- Cashew nuts – 5 nos
- Pistachios – 6 nos
- Almond/Badam – 6 nos
- Supari – 1 ½ tsp (for garnish)
Full fat milk getting boiled with sugar
With corn flour mixture
Taking out the stalk
Paan paste with thicken milk
Into the mould
About to freeze
- Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
- Reserve ¼ cup of milk in a bowl. Keep it aside.
- Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
- Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
- Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
- Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
- Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
- Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
- Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
- Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
- Stir well, no lumps should be formed.
- Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
- Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
- Now gently remove the kulfi by pulling the stick from the mould.
- Garnish with flavored and colored supari.
Shahi tukda or Shahi tukra is a rich mughalai dessert in the traditional way. Shahi means “royal” and tukda/tukra means “a piece”. It is rich in aroma,flavor and calories. Here the bread should be deep fried to golden brown colour, but I have fried just like that according to the desire of my kids. This can be served warm or chilled, particularly meant for festive occasions.
Shahi Tukda / Shahi Tukra
Shahi Tukda / Shahi Tukra
- Rabri (warm) – 1 cup
- Sugar syrup (warm) – 2 cups
- White/Whole wheat Bread – 6 slices
- Pistachios – 5 nos
- Almond/Badam – 5 nos
- Ghee/Clarified butter – 2 tbsp
Rabdi / Rabri
Bread slices getting roasted
Bread slices getting dipped in sugar syrup
Shahi Tukda / Shahi Tukra
- Boil 2 cups of water, add in the pistachios and badam/almonds. cook until their skin oozes, remove from fire, drain the water, pour in 2 cups of tap water, peel the skin and keep it aside.
- Heat a tbsp. of ghee/clarified butter in a tawa, halve the bread slices to triangle shape, toast the bread slices until they turn golden brown or dark brown.
- Remove the bread slices, dip them in the sugar syrup and transfer them to a plate.
- Arrange the bread slices in a serving plate, pour in 2 cups of rabdi and garnish them with finely chopped pista/pistachios, badam/almond and few strands of saffron.
Serve hot or at room temperature or chilled.