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View Full Version : Beef/Mutton Pulaow



CaLmInG MeLoDy 123
09-06-2018, 08:00 AM
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Ingredients For Yakhni


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Beef (Roghan wala)
1 KG


BAY LEAVES
5


SONF POWDER
1 TEA SP


LONG
8


JAIFAL
A PINCH


JAWITRI
A PINCH


DAAR CHEENI
AIK INCH KA TUKRA


BARI ILAAICHI
3


WHOLE BLACK PEPPER
10


KAALA ZEERA
HALF TEA SP


WHOLE ONION
ONE BIG


WHOLE GINGER
ONE INCH PIECE


WHOLE GARLIC
ONE PIECE


WATER
ONE AND HALF KG


WHOLE MINI RED CHILLI
10


Salt
To Taste

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Ingredients For Pulaow


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Beef Yakhni Boti
Already done above


Yakhni + Water
4 CUP


RICE (SOAK IN WATER FOR HALF HR
4 CUP/1kg


ONION THIN SLICES
ONE BIG


GINGER GARLIC PASTE
TWO TEA SP


GARAM MASALA POWDER
ONE TEA SP


COOKING OIL
ONE CUP FULL


YOUGURT (OPTIONAL)
HALF CUP

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Method

Yakhni main se saabat pyaz, lehsan aur adarak nikal kar yakhni main hi nichor lain.aur chilke aur danthal phaink dain.
Big pan main cooking oil daal kar.. us main pyaz brown hone ke liye daal dain..pyaz ko golden brown hone tak fry karain.. phir is main yakhni main se nikaal kar tamaam botiyaan daal dain aur do min fry karain. iske baad is main dahi , garam masala powder ginger garlic paste daal dain aur masale ko achi tarha bhoon lain. iske baad is main yakhni aur paani mila ke itna pani daalain ke yakhni aur pani char cup ban jaye. (iska matlab ye hai ke..apne pakane ke liye jitne cup chawal liye hain..utne cup yakhni aur pani hona chahiye..aik kilo chawal amooman char cup hote hain.ap aik kilo chawal ko naap lain cup ki madad se jitne cup rice hain utne cup pani aur yakhni mix kar ke bane.)
ab is yakhni aur paani main ubaal aane ke baad chawal jo ap ne half hour pehle bhigo ke rakhe the wo daal dain. aur chamach ki madad se namak taste kar lain. chawaloun main ubaal aane pe namak ka zaaiqa normal feel hona chahiye.agar kam mehsoos ho toh thora namak aur daal lain. pulaw main ziada ya kam namak pulaaow ka sawad kharab kar deta hai. lehaza balanced namak hona chahiye. chawaloun main ubaal aane pe dhakan dhak ke itna paka lain ke chawaloun ka pani khushk ho jaye. phir pan ke neeche garam tawa rakh kar choolhe ki aanch halki kar dain bilkul.yad rahe tawa pehle se garam ho so that chawaloun ki cooking rukne na paaye. iske oopar air tight dhakan dhak dain aur chawaloun ko bilkul halki aanch pe choolhe pe 20 min ke liye chor dain.. chawaloun main dam aa chuka hoga. garma garam beef pulaow taiyaar hai..aap same recipe se Mutton Pulaw bhi bana sakte hain.

Note: Pulaw naam hai namkeen rice ka. is main mirch masala add karne se pulaow wala sawad nahi rehta. magar ap apne taste ke hisaab se agar chahaain toh surk mirch ka istimaal kar sakte hain.