PULAO BIRYANI RECIPE

Pulao Biryani is a unique combination of Biryani and Pulao recipe. It has a great flavour. Pulao Biryani is an Asian dish that is usually eaten in India and Pakistan mostly on Happy Occasions like Eid and Marriage Ceremonies. It is made with chicken, beef and mutton meat. Seafood lovers also made biryani with fish and prawns.

INGREDIENTS FOR YAKHNI (BEEF STOCK):

Beef                                                                                                                                      2 Kg

Salt                                                                                                                                        4 tbsp

Garlic Cloves                                                                                                                       10 – 12

INGREDIENTS FOR PULAO BIRYANI:

Rice                                                                                                                                      2 Kg

White Cardamom                                                                                                               7 – 8

Black Cardamom                                                                                                                4 – 5

Tej Paat / Bay Leaves                                                                                                         3 – 4

Star Anise / Phool Badyan                                                                                                4 – 5

Black pepper Seeds                                                                                                           10 – 12

Aaloo Bukhara Dried Plums                                                                                             10 – 12

Garlic Paste                                                                                                                         2 tbsp

Ginger Paste                                                                                                                       2 tbsp

Cumin Seeds                                                                                                                       1 tbsp

Tomato (Sliced)                                                                                                                  ½ Kg

Lemon (Sliced)                                                                                                                   2 – 3

Green Chili (whole)                                                                                                           20 – 22

Cinnamon Sticks                                                                                                                 1 inch in size (5 – 6)

Cloves                                                                                                                                  8 – 10

Green Chili (crushed)                                                                                                        125 gram / 1 cup

Jaifal / Nutmeg (Powdered)                                                                                             1 tsp

Fresh Coriander (chopped)                                                                                             2 cup2

Fresh Mint Leaves                                                                                                             2 cups

Onion (chopped)                                                                                                               1 large size

Javitri / Mace (Powdered)                                                                                                1 tsp

Pulao Zeera / Black Cumin                                                                                               1 tbsp

Yogurt                                                                                                                                  1 cup

Red Chili Flakes                                                                                                                  2 tbsp

Zarday ka rang / Orange Food Color                                                                              ½ tsp

Kewra Water / screw pine essence                                                                               4 tbsp

Coriander Seeds (Roasted/Ground)                                                                               1 tbsp

Fennel Seeds / Saunf (Ground)                                                                                       1 tbsp

Biryani Essence                                                                                                                  1 tbsp

Oil                                                                                                                                         1 cup

METHOD FOR YAKHNI / BEEF STOCK:

Take a deep wok and put washed beef in it. Add 8 – 10 glasses of water, salt and garlic cloves. Cook it on the medium flame until meat becomes tender. Strain the stock and separate the meat. The meat stock should measure up to 4 glasses. If the amount of stock is less then add water accordingly.

METHOD FOR PULAO BIRYANI:

Soak rice for 30 minutes. Take a large deep cooking pan and heat up 1 cup oil in it. Add White Cardamom, Black Cardamom, Bay Leaves, Star Anise, Cinnamon Sticks, Cloves, Cumin Seeds, Black pepper Seeds, Ginger Paste and Garlic Paste. Fry for 1 – 2 mins. Now add cooked beef in it and fry for 2 mins. Now also add beef stock / yakhni. Add yogurt and powdered coriander and fennel seeds. Fry for 2 – 3 mins. Add crushed green chilies, chopped fresh coriander, mint leaves and red chili flakes. Cover the lid for 1 min. Now add Nutmeg and Mace powder and mix it well. Add dried plums and lemon slices to it and cook for 1 min.

In the end, add tomato slices, kewra water, biryani essence and soaked rice. Add some water. Water should be 1 inch high from the rice. Add whole green chilies. Cook it till the rice are 3/4 cooked and water is dried. Now take orange food color and dissolve it into 2 – 3 tbsp of water, also add 1 tbsp of oil and mix it well. Drizzle it over biryani. Now put a lid on it and put it on dum (cook with steam) for 10-15 minutes on very low flame. Take a frying pan and fry chopped onion in some oil till golden brown. Also add black cumin seeds and fry for 1 more minute. Drizzle this baghaar (fried onions, cumin seeds with oil) over the biryani. Pulao Biryani is ready to eat. Serve it with Raita (Yogurt mixed with green chilies, fresh coriander, mint and salt).

2 Comments - Add Comment

Reply