Mutton Yakhni Pulao

 

Mutton Yakhni Pulao is significantly a traditional pulao recipe Preparation of long grain basmati Rice cooked with aromatic spiced Mutton stock and meat .....Yakhni Pulao is a very simple yet flavourful recipe, made with very simple ingredients but bundled with lots of flavours and aroma.Its easy to make recipe for any function or occasion....

Ingredients:-

• 1 kg Mutton
• 2 nob Onion(cut into cubes)
• 20 Cloves Garlic
• 2 Inches Ginger(sliced)
• 1 tbsp Cumin Seeds
• 2 tbsp Coriander Seeds
• 1 tbsp Fennel Seeds
• 2 nobs Star Anise
• 5-6 nobs Green Cardamom
• 3 inch Cinnamon Sticks
• 10-12 nobs Cloves
• 1 tbsp Black Pepper
• 2 nobs Mace(javitri)
• Salt to taste
• 900 grams Basamati Rice
• A pinch of Saffron
• 2 nobs Bay Leaves
• 3 Nobs Onions(finely sliced)
• 4-5 Nobs Green Chilies(slit)
• 1 Cup Curd(whisked well)
• 1 tbsp Garam Masala Powder
• 2 tbsp Lemon juice
• 1/2 tbsp Kewara Water
• 3-4 tbsp Ghee
• 1/2 Cup oil
• 1/2 Cup Birista (golden fried Onion)
• 2 tbsp Mint Leaves
• Water as per requirement
• Yakhni Stock

INSTRUCTIONS
 

• Clean and soak the Basmati Rice for 30 minutes, also soak a pinch of saffron in 1/2 cup of milk.
• Take a cotton cloth, add coriander seeds, cumin seeds and fennel seeds then make a small pocket and tie it up with a string.
• Take Pressure cooker, add Mutton pieces, ginger pieces, garlic, chopped Onions,Black pepper, clove, cinnamon, cardamom, bay leaf, javitri, salt,2 tbsp of oil, the pocket made in previously.add 4 cup of water and pressure cook till meat is done(not over cook).
• Once Mutton is done, allow it to release the pressure to its own.
• Gently separate the mutton pieces from the stock, squeeze the spice bag tightly to extrat all juice,Discard the potli.
• Then squeeze the onion, garlic and ginger little bit to extract the flavour.
• Strain the stock using a strainer and reserve the stock then keep it aside.
• Heat 1/2 cup of oil in a thick bottom pan for Pulao, add sliced onions and fry until they are became golden in colour.
• Add green chilies slit and fry for another few seconds.
• Now add cooked Mutton and mix it gently for 3-4 minutes.
• Add whisked curd, salt cook for 5 minutes with low flame.
• Strain the rice and into the mutton then mix it gently.
• Now add the yakhni (mutton stock) by measuring, if yakhni is less in amount as requirement for rice, then you can add some more water along with yakhni but it should proper measurement as required for pulao.
• Add garam masala powder, lemon juice, kewara water mix it and let it bring to a boil.
• Allow it to cook on high heat until 80% water dries up.
• Now pour the soaked saffron,3 tbsp of ghee on top, then cover the lid very tightly (if required seal the edges with some dough ) then put it on dum for 15 minutes in low flame, till the rice cooked properly.
• Now your yummy Mutton Yakhni Pulao is ready to eat.
• Garnish it with mint leaves and fried onion and serve with raita.

Odisha Famous Chicken Dum Biriyani

Odisha Famous Chicken Dum Biriyani

Ingredients :-

Biryani Spices:-

• Green cardamom -  6-7
• Black cardamom - 1-2
• Cloves - 1 tsp
• Cinnamon -  1” x 2
• Mace -  1 floret
• Nutmeg -  ¼
• Star anise - 1
• Cumin seeds - 1 tsp
• Fennel - 1 tsp
• Black peppercorn -  1 tsp

For Biryani Rice

• Basmati rice - 2 cups
• Bay leaves - 1
• Green cardamom - 3-4
• Black cardamom - 1
• Cloves - 4-5
• Cinnamon - 2” stick
• Mace - 1 floret
• Nutmeg -  ¼
• Cumin seeds - 1 tsp
• Black peppercorn - 1 tsp
• Salt - 1 tsp
• Ghee or clarified butter - few drops

For Marination

• Chicken (with bone) - 500 g
• Hung curd - 3-5 tbsp
• Ginger Garlic paste - 3 tbsp
• Red chili powder- 1 tsp
• Kashmiri red chili powder:1 tsp
• Black pepper powder: ⅓ tsp
• Biryani masala: 2 tbsp
• Salt: As per taste

Other Ingredients

• Onion: 3 large finely chopped
• Tomato - 2 large finely chopped
• Potato: 2-3, medium cut into two pieces
• Fried Onion(Baristha) - 1/2 cup
• Hard-boiled egg: 3
• Saffron - 1 tbsp
• Warm milk: ⅓ cup
• Metha Attar: 2-3 drops
• Kewra water: ½ tsp
• Ghee or clarified butter: ¼ cup

Method :-

• Take a pan Dry roast all the ingredients separately and make a powder of all dry roasted spices. This mixed spices is known as Biryani Masala.
• In a large bowl beat hung curd, mix all ingredients (except salt and chicken) to make a smooth paste. Add chicken and salt and keep aside for 4-5 hrs or at least 1 hr.
• Wash and clean the rice and soak for 30 mins. Make a pouch of muslin with all the ingredients of rice except rice, salt, ghee and bay leaves and seal. Bring water to boil with bay leaves, salt, ghee and spice-bag in a large pot, add rice and cook until rice is half done.
• Drain water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
• Heat 3 tbsp of oil in a wok and fry thinly sliced onion till golden brown. This is known as Barista. Remove from oil and keep on paper towels until needed.
• Fry potatoes and egg separately in the same pan. It will make the potatoes juicier and also gives a flavor to the eggs. Fry until potato is half-one. Remove from oil and keep them aside.
• Take a pan add oil for cooking, once oil is hot add chopped onions and saute it till it transparent, then add chopped tomatoes, salt,chilli powder, ginger and garlic paste then saute it nicely till the Masala cooked well and start living oil.
• Then add the marinade chicken pieces into the pan and continue frying on medium flame until chicken is half done. Remove chicken from oil and keep separately.
• Now in the same pan add the reserved marinade, cook along with potato and eggs until raw smell is gone and oil floats on top of spices.
• Soak the saffron in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add metha attar and kewra water and keep aside.
• Now take a large pot and arrange the rice, gravy, chicken, potato and eggs in layers separated and then finaly add ghee, saffron milk on top and then finally add biryani masala . Cover the edge of the pot with atta dough and seal with the cover.
• Heat a heavy duty iron tawa on gastop and place the biryani pot on it. Now cook it on lowest flame for 35-45 mins.
• Once done switch off the flame, keep biryani on tawa for another 10-15 mins to absorb flavours. When ready to eat break seal of atta dough and serve Odisha famous Chicken Dum Biryani immediately with Raita and  Enjoy!

Prawn Biryani

Ingredients :-

• Prawns(medium sized peeled and deveined) - 250 gm
• Basmati Rice - 3 cups
• Potato - 1 medium sized (optional)

(Peeled and cut into pieces.then sallow fry it with little oil and keep it aside)

• Turmeric Powder - 1 tbsp
• Chili Powder - 1 tbsp
• Coriander Powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Garam masala powder - 1/2 tbsp
• Biryani Masala - 2 tbsp
• Cumin- 1/2 tbsp
• Fried onion - 2 tbsp
• Lemon juice - 1 tbsp
• Ghee - 2 tbsp
• Oil
• Cinnamon stick - 1 inch
• Black pepper corn - 7-8 nobs
• Cloves - 3-4 nobs
• Bay leaf - 1 nob
• Cardamom - 4-5 nobs
• Black cardamom - 1 nobs
• Star anise -1 nobs
• Sahi jeera -1/2 tbsp
• Green chili - 1-2 nobs (sliced)
• Onion sliced - 2 nobs
• Ginger and garlic paste - 2 tbsp
• Chopped tomato - 1 cup
• Curd - 3-4 tbsp
• Chopped coriander leaves - 1 tbsp
• Chopped Mint leaves - 1 tbsp
• Salt as per taste
• Saffron water - 1 tbsp
• rose water - 1/2 tbsp
• Kewra water - 1/2 tbsp
• Ginger cut into strips - 1 inch

Method :-

• wash the prawns with water put prawns into a bowl,add little salt,turmeric powder mix well and keep aside to marinate for few minutes.
• wash the basamati rice then soak it with water for 1 hour and keep it aside.
• Now add 1 tbsp of oil into a pan,once oil is hot add the marinated prawns and sallow fry it with medium flame and remove it into a plate and keep it aside.
• Take water into a big vessel for preparing rice,with water add salt, sahi jeera,little biryani masala,lemon juice,1 tbsp of oil,1/2 of the black peppercorn,clove,cardamom,cinnamon,star anise and let the water start boil.
• Once the water start boiling then add the soak ed rice and let it cook,don't mix. once it cook 80% then switch off the flame and strain the water nicely and the the Rice in side.
• Now we will prepare the gravy,for that add 2-3 tbsp of oil in the pan,once oil is hot then add cumin seeds,black peppercorn,clove, cinnamon, cardamon, Black Cardamom and saute it till fragrant.
• Now add the chopped Onions and saute it for few minutes till golden brown,then add the ginger-garlic paste and saute it till the raw smell go out.
• Then add the chili powder,cumin powder,coriander powder,turmeric powder and mix it nicely.
• Then add the chopped tomatoes into the masala and mix it nicely adding with salt.
• Then add little water water cook the masala nicely till tomatoes became soft and the masala  leaves oil in side.
• Now add the  Curd into the masala cook it with low flame for 2-3 minutes.
• Then add the fried prawns and Potato pieces into the masala and mix well.
• Add biryani masala,1 cup of water,if required salt as per taste then let it cook with medium flame for 5 minutes.
• Then add 1/2 of the chopped coriander leaves,mint leaves,little fried onions and mix well.
• Once Gravy is ready we will set the Biryani for dum. if possible prepare with same pan or you can take big pan as per your requirement.
• Spreed cooked rice on top of the prawn gravy nicely,drizzle some saffron water,kewara water,rose water.
• Then sprinkle chopped coriander leave and Mint leaves,1/2 tbsp of Biryani masala powder and fried onion and drizzle 2 tbsp of ghee on top also.
• Then cover the lid  sealed with wheat flout dough and cook on low heat for 25-30 minutes.
• Finally after 30 minutes your yummy Prawn Biryani is ready to eat .then garnish with fried onions and mint/coriander leaves and serve hot with some Yogurt/raita.

Mutton Dum Biryani

Mutton Biriyani 

Ingredients :-

• Mutton - 500 gm
• Basamati Rice - 500 gm
• Ginger paste - 2 tbsp
• Garlic Paste - 2 tbsp
• Potato (Peeled and cut into halves) - 3 nobs
• Onion - 2 large sized finely chopped
• Tomato(chopped)- 2 nobs
• Curd - 1 cup
• Red chili powder - 2 tbsp
• Turmeric Powder
• Coriander Powder - 1 tbsp
• Cumin Powder - 1 tbsp
• Biriyani Masala Powder - 2 tbsp
• Garam Msala powder - 1 tbsp
• Cinnamon stick - 1 long
• Clove - 4-5 
• Green Cardamom - 5-6 nobs
• Black cardamom - 1 
• Bay leaves - 1-2 pieces
• Javetry - 1/4 tbsp
• Sahi Jeera - 1/4 tbsp
• Saffron - 1 pinch(Soaked in 2-3 tbsp of warm Milk)
• salt as per taste
• Oil 
• Ghee - 2 tbsp
• Green chili - 2-3
• Coriender leaves - 1/2 cup chopped
• Mint leaves - 1/2 cup chopped
• Fried Onion - 1 cup
• Rose water - 1 tbsp
• Kewra Water - 1 tbsp

Method:-

• Wash the mutton properly,then we will do marination...for that take a big bowl add the mutton pieces,add 1 tbsp of oil,ginger paste 1tbsp and garlic 1tbsp paste ,turmeric powder,salt,half biriyani masala,half turmeric powder,coriander powder,cumin powder,curd,green chili then mix it nicely with hand so that the mutton we be well coated with masala.
• Then keep it aside for 1 hour or you can marinate and refrigerated for over night also.
• Now wash the rice and soak it with water and keep it aside.
• Now take a pan add little oil for heat,then add the Potato pieces and fry it  till it became golden brown and keep it aside...
• Now take a pressure cooker add oil for gravy,once oil is hot then add bay leaf,chopped onion and saute it for few minutes till it became golden brown.
• Then add the ginger and garlic paste and saute it for few minutes,then add the chili powder and chopped tomato,salt and mix it nicely till the tomatoes became soft.
• Now add the Marinated Mutton in to the masala and mix it nicely and add little water and pressure cook up to 3-4 whistle.
• Then turn off the heat and leave the cooker for 15-20 minutes.then open the cooker,mix the fried potato into the mutton and keep it aside.
• In the same time take a big pan with water for boiling,adding with sahi jeera,1/2 tbsp of oil,clove,cardamom,cinnamon,javetry,salt,little coriander and mint leave.
• Once water start boiling then add the soaked rice and let it cook till the rice is 70% done.Then take a strainer and strain the rice.
• Now take the big pan and add little ghee,then add little cooked mutton with gravy,then spread half rice into the Mutton.
• Now sprinkle little fried onion,chopped coriander and mint leave,little biryani masala,and little ghee.t
• Then again repeat the same process. add rest off the Mutton with gravy,then layer it with rice,and finally sprinkle with fried onion,Biryani masala,chopped coriander and mint leave,saffron,rose water,kewara water and finally add the Ghee and cover the pan with lid and seal it with atta dough.
• Now take a Tawa keep it with flame,then place the biryani pot  top off the tawa and let it cook with medium flame for 10 minutes and then cook it with lower medium flame for 30-40 minutes.
• After 40 minutes switch off the flame but don't open the lid. Rest it for 5-10 minutes,Then open the lid and slowly mix it and serve from a side,your yummy Mutton Dum Biryani is ready to eat.
• Serve hot with Raita and enjoy your Biryani.

Egg Biryani

Ingredients :-

• Basmati rice - 2cup(soaked with water)
• Boiled eggs - 4no
• Onion -3-4no
• Ginger and garlic paste - 2tbsp
• Biryani masala - 2tbsp
• Cumin seeds - 1/2tbsp
• Cinnamon sticks - 2pieces
• Cloves - 4-5nobs
• Cardamom -3-4 pieces 
• Bay leaves -1
• Star anise - 1no
• Green chilli -2-3nobs
• Mint and coriander leaves  - 1/2cup chopped 
• Fried onions -1/2cup
• Curd -1/2cup
• Tomato -3nobs
• Chilli powder - 2 tbsp
• Turmeric powder -1/2tbsp
• Sat to taste 
• Ghee -4-5tbsp
• Saffron - 1pinch
• Milk - 1/2cup
• Rose water - 1/2tbsp
• Kewra water - 1/2tbsp

Method :-

• First wash the rice properly and soak it with water for 1/2 an hour.
• After 1/2 an hour let's prepare the Biryani ,for that take a pan add 3tbsp of oil for heat.
• Then add the cumin seeds and all dry masala (cinnamon,cardamom,clove,star anise,bay leave ) and saute it for few minutes.
• Then add the chopped onions and saute it for few minutes till little golden brown,then add the ginger and garlic paste and saute it for few minutes till translucent.
• Then add the chilli powder,turmeric powder,little biryani masala and mix it properly.then add the coriander ,cumin leaves ,chopped tomato, salt and mix all together properly.
• Then add the well betten curd into the masala and mix it properly with slow flame then let it cook for few minutes till the masala start separating oil.
• Then add the soaked rice into the masala mixture, add 3cup of water and give it a mix.
• Then in top add some fried onions,little biriyani masala,little ghee,and some chopped cumin and coriender leaves.
• finally add little rose water and kewra water(optional),add saffron and cover it with lid and let it cook for 10 minutes.
• Then take a separate pan add little ghee for heat and add the boiled eggs,little chilli powder,salt and saute it for few minutes and keep it aside.
• After 10 minutes open the lid and add the fried eggs into the Biryani and get a small mix with rice and again cover the lid and allow the rice to cook properly for another 5-10 minutes with low flame.
• After 10 minutes switch off the flame and rest it for another 10 minutes.
• Now your Egg Biryani is ready to eat garnish with fried onion and serve hot with Raita .

Mutton Biryani

Ingredients : -

• Mutton - 500grms cut into medium pieces 
• Basmati rice - 2cups soaked for 1hours
• Raw papaya paste - 2tbsp
• Onion - 4 nobs cut into slices 
• Ginger and garlic paste - 1/2cup allmost  4tbsp
• Yogurt - 1 cup
• Turmeric powder - 1/2tbsp
• Chilli powder - 2tbsp
• Salt as per taste 
• Oil as per requirement 
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Biryani masala powder - 2tbsp (here I am using my homemade biriyani Masala)
• Garam masala powder - 1tbsp
• Bay leaf - 1piece
• Black pepper - 1/2tbsp
• Cinnamon - 1inch stick
• Clove - 4
• Green cardamom - 3-4
• Black cardamom - 1
• Star flower - 2 pieces 
• Sahi jeera - 1/2tbsp
• Kewra water - 1tbsp
• Rose water - 1tbsp
• Ghee -2-3 tbsp
• Fresh mint leaves - 1/2cup  
• Fresh coriander leaves - 1/2cup
• Saffron - a pinch
• Wheat flour dough to seal

Method : -

• First wash the mutton pieces and put it into a bowl and add the papaya paste and mix it 
• properly then keep into the fridge with lid for 2-3 hours.
• Then take a pan add oil  allow it to heat then add the sliced
•  onions into the oil nd deep fry the onions till browned. Then take it with a absorbent paper.
• Then we will do the mutton marination so take the mutton from the fridge  and keep it aside.
• One again mix the mutton and know we will add all the spices. Add yogurt,green chilli,turmeric powder,red chilli powder,cumin powder,coriander powder,ginger and garlic paste,half of the fried onion,chopped mint and coriander leaves,salt, half oil,garam masala powder,biriyani powder,cinnamon sticks,cardamom,clove,bay leaves and mix it properly and cover with lid and again keep it in refrigerator for another 15-20 minutes.
• Then we will prepare the rice , for that take a big handi pour water as per your rice quantity in the water add little oil,Sashi jeera,salt,1/2 lemon juice,paper,star flower and let it boil nicely then add the soaked rice in do the water and let it cook. And check it when rice will be half done then switch off the flame Drain well and keep it aside.
• Take a bowl with warm milk and dissolve the saffron into it and keep it aside.
• Then take deep pan for preparing the Biryani and add some oil/Ghee let it hot then simmer the flame.
• Then into the pan add marinate mutton and spread it properly then on top add the half boiled rice and cover the rice properly.
• Then sprinkle the remaining fried onions,kewra water,rose water,chopped coriander,mint leaves,saffron with milk,ghee,and 1tbsp of Biriyani powder and cover the pan with lid and seal it with wheat flour dough.
• Then place a tawa in the gas then keep the biriyani pot top up the tawa and some heavy things in top up the Biriyani pot.
• Then cook on low flame for 50-60minuts till the mutton and rice will be well cooked.
• After 50mints switch off the flame and immediately don't open.let it be like that for 10-15mints.
• After 15mints your mutton Biryani is ready to eat.so prepare some raita and serve hot mouth watering Mutton Biriyani and enjoy your meal.