BEEF YAKHNI BIRYANI بیف بریانی | Tasty Biryani Recipe | Made by cooking with shabana

author Cooking with Shabana   9 month ago
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BEEF YAKHNI PULAO - Zahida Cooking

Eid Special |Pakki yakhni ki Chicken Biryani| Authentic Chicken Biryani at Home|Cook with SB

Hi friends Uploading this written recipe for you all ..... Pakki yakhni Biryani is the One where we cook Chicken and rice separately and layer it one over the other and cook it in steam for a lesser time as both rice and chicken are already cooked before layering . So this is a quick yet delicious recipe which I make quite a lot of times 1.Preparing yakhni & Boiling Rice Ingredients for yakhni:- Chicken -Half kg Cinnamon stick:1-2 Green cardamom :4-5 Black peppercorns:8-10 Cumin seeds-2 tsp Bayleaf :2-3 Cloves:4-5 Salt to taste 1.Add all the above ingredients in 4 cups of water and bring to boil & cook until chicken is 80% done. 2. Remove Chicken pieces but do not discard whole spices and water . 3. In the same water , add 2 cups basmati rice (soaked for half an hour)& cook until 70-80% done 4. Remove all the whole spices before straining rice. 5. Strain rice & keep them in a big plate or thali so that rice doesnt break & become soggy. 6. Rice grains should stay long & separated , so be cautious not to overcook rice. Preparing Biryani 1 .Heat 3 tbspn oil and add 1 large sliced onion ,saute until transluscent . 2. Add in 3 tsp ginger garlic paste & stir fry for 1-2 mins & then add strained chicken pieces+ 5-6 slitgreen chillies. 3.Then add in 3 -4 heaped tsp of biryani masala and mix everything well.Add in Little salt if needed. 4.Meanwhile In 2-3 tbspn curd add orange biryani colour & keep aside. 5.Now cover chicken pieces with Biryani colored Curd.Make sure chicken pieces are coated with curd. 6.Its time now to add all of the rice over chicken pieces very gently . Be cautious not to break the rice grains. 7. Pour in 2-3 tsp kewra water and cover & cook in steam on low medium flame for 15 mins or so. 8. Add in desi ghee if needed. This will glossen rice grains and add a wonderful aroma to it. 9.Open lid and gently mix the lower layer rice withupper ones creating a mix of orange & white coloured rice. 10. Serve Hot with Raita , chutney & salad 😋😋 Or Serve with Chicken korma( Dnt forget to checkout my recipe of Chicken korma too)link down below⤵️ https://youtu.be/qobLf6i-gGc I hope u like it ... God bless ..Tc & Thank u for watching🙏🏻😊 Follow Me Here - 😎 https://www.youtube.com/channel/UCtxNMG7wsOmnf5EC7s-NfMw FACEBOOK❤️ https://www.facebook.com/SoniaBartonchannel/?skip_nax_wizard=true INSTAGRAM👀 https://www.instagram.com/sonia__barton/?hl=en TWITTER✌🏻 https://twitter.com/sonia_bartonn

Top Eid 2018 Easy Recipes By Cooking with Shabana

Recipe 1 Special Rangoli zarda Rice, Recipe 2 chicken Degi biryani, Recipe 3 Shahi Tukray New style Eid special Recipes Top Eid 2018 Easy Recipes, Please like comment and subscribe my channel Cooking with Shabana #chickenbiryani #zardarice #shahitukray #eidspecial #degibiryani #shahitukda #easyrecipeseid #topeidrecipes #Restaurantstyle

How To Make Hyderabadi Biryani | Hyderabadi Mutton Dum Biryani Recipe | Masala Trails With Smita Deo

Learn How To Make Hyderabadi Mutton Dum Biryani in simple steps on our new show Masala Trails with Smita Deo only on Get Curried. Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is rightly referred to as a dish fit for a king. Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India. Ingredients:- For Marination:- 1 kg. Mutton Ginger Garlic Green Chillies Water Fried Onion Paste 2 cups yogurt/curd ½ tsp. Turmeric Powder 2 tbsp. Red Chilli Powder Finely Chopped Coriander Finely Chopped Mint Leaves Garam Masala Powder ½ Lemon Juice Salt as per taste For Garam Masala Powder:- Green Cardamoms Black Cardamoms Black Pepper Cloves Cinammon Sticks Cumin Seeds For Rice:- 3 litres water ½ kg. Long Grain Rice/Basmati Rice (Soaked in water for 15 minutes) Bay Leaves Cinammon Sticks Green Cardamom Cloves 2 tsp. Salt For cooking Biryani:- Ghee Chopped & Fried Potatoes Saffron in warm milk Chapati Dough For Garnish:- Fried Onions Mint Leaves Coriander Leaves Method:- Marination:- Take ginger, garlic, green chillies and water in a grinder and make a paste. Keep aside some fried onions for garnish and make a paste of the rest. Take Green Cardamoms, Black Cardamoms, Black Pepper, Cloves, Cinammon Sticks and Cumin Seeds in a grinder and make a fine Garam Masala powder. Add the ginger-garlic-green chillies paste, yogurt, turmeric powder, chilli powder, coriander, mint leaves and the freshly ground garam masala powder to the mutton pieces. Mix all these ingredients nicely with your hands. Now add the fried onion paste and mix everything again properly. Cooking the meat:- Add some water and cook the marinated mutton in a pressure cooker for 3 whistles and cook on a low flame for 20 minutes. Cooking the rice:- Take water in a vessel and add bay leaves, cinammon sticks, green cardamoms, cloves and salt. Bring this water to a boil and add the soaked rice to it. Cook this rice till it’s ¾ or 75% done i.e. 10-12 minutes. Drain excess water and let the cooked rice cool down in a large dish. Fried Onions:- Apply 1 tsp of salt to the sliced onions and keep aside for 15 minutes and then deep fry them till they turn golden. Once cooled, crush the fried onions with your finger tips. Dum Biryani:- Smear some ghee on a heavy-bottomed broad based pan and layer it with half the quantity of the partially coooked rice. Thean add the cooked mutton gravy. Add the fried potatoes followed by a layer of the rest of the partially cooked rice. Pour the saffron and milk mixture on top of the rice. Add ghee and garnish with mint leaves, coriander leaves and fried onions. Now stick the chapati dough to the edges of the pan and create a seal. Keep the lid on the pan and let the biryani cook for 20-25 minutes. Remove the lid carefully and your delicious Biryani is ready to be served! Let us know in the comments section how your Biryani turned out. Stay tuned for more Masala Trails with Smita Deo...and most importantly, KEEP COOKING! Host : Smita Deo Director: Narayan Thakur Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout Editing: Kishor Rai Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Pvt Ltd Subscribe and Get regular Updates: http://www.youtube.com/user/getcurried?sub_confirmation=1 https://www.facebook.com/GetCurried https://plus.google.com/+getcurried https://twitter.com/Get_Curried https://instagram.com/getcurried

Beef Biryani Recipe By Food Fusion

Amazing Beef Biryani recipe just in time for the perfect occasion. Now impress the guests with your cooking skills. #HappyCookingToYou. Beef Biryani Recipe in English: Ingredients: -Oil ¾ Cup -Pyaz (Onion) sliced 2 large -Beef mix boti ½ kg -Adrak lehsan paste (Ginger garlic paste) 2 & ½ tbs -Tamatar (Tomatoes) 2 large -Pani (Water) 1 & ½ Cups -Lal mirch powder (Red chili powder) 1 tbs or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 tbs -Javitri powder (Mace powder) ¼ tsp -Jaifil powder (Nutmeg powder) ¼ tsp -Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs -Namak (Salt) 1 & ½ tbs or to taste -Sabut kali mirch (Black pepper corns) ½ tsp -Baadiyan ka phool (Star anise) 1 -Badi elaichi (Black cardamom) 1 -Hari elaichi (Green cardamom) 4-5 -Laung (Cloves) 4-5 -Darchini (Cinnamon stick) 2 -Tez paat (Bay leaf) 1 -Dahi (Yogurt) sour ½ Cup -Lemon juice 3 tbs -Hara dhania (Fresh coriander) ½ bunch -Chawal (Rice) Basmati ½ kg (soaked 30 minutes and boiled with salt & whole spices) -Lemon sliced -Tamatar (Tomato) sliced 1 medium -Hara dhania (Fresh coriander) chopped 1-2 tbs -Kewra water 2 & ½ tbs -Zarda ka rang (Yellow food color) ¼ tsp Directions: -In pot,add oil and onion,fry until golden brown,take out half quantity of fried onion for later use. -In remaining fried onion,add beef mix boti and mix well until meat changes color. -Add ginger garlic paste and mix well for 2 minutes. -Cover and cook on low flame for 5 minutes. -Add tomatoes and mix well. -Add water,mix and bring it to boil,cover and cook on low flame until meat is tender (approx. 1 hour). -Add red chili powder,turmeric powder,coriander powder,mace powder,nutmeg powder,kashmiri red chili powder,salt,black pepper corns,star anise,black cardamom,green cardamom,cloves,cinnamon sticks and bay leaf,mix well and cook for 2-3 minutes. -Add yogurt and mix well. -Add lemon juice and fresh coriander,mix well and cook until oil separates & set aside. For Assembling: -In separate pot,add boiled rice,beef gravy masala,lemon slices,tomato slices,fresh coriander and add remaining boiled rice. -In kewra water,add yellow food color and mix well,drizzle over biryani. -Cover and steam cook on low flame for 8-10 minutes. -Garnish with fried onion and serve with raita. Recipe in Urdu: Ajza: -Oil ¾ Cup -Pyaz (Onion) sliced 2 large -Beef mix boti ½ kg -Adrak lehsan paste (Ginger garlic paste) 2 & ½ tbs -Tamatar (Tomatoes) 2 large -Pani (Water) 1 & ½ Cups -Lal mirch powder (Red chili powder) 1 tbs or to taste -Haldee powder (Turmeric powder) ½ tsp -Dhania powder (Coriander powder) 1 tbs -Javitri powder (Mace powder) ¼ tsp -Jaifil powder (Nutmeg powder) ¼ tsp -Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs -Namak (Salt) 1 & ½ tbs or to taste -Sabut kali mirch (Black pepper corns) ½ tsp -Baadiyan ka phool (Star anise) 1 -Badi elaichi (Black cardamom) 1 -Hari elaichi (Green cardamom) 4-5 -Laung (Cloves) 4-5 -Darchini (Cinnamon stick) 2 -Tez paat (Bay leaf) 1 -Dahi (Yogurt) sour ½ Cup -Lemon juice 3 tbs -Hara dhania (Fresh coriander) ½ bunch -Chawal (Rice) Basmati ½ kg (soaked 30 minutes and boiled with salt & whole spices) -Lemon sliced -Tamatar (Tomato) sliced 1 medium -Hara dhania (Fresh coriander) chopped 1-2 tbs -Kewra water 2 & ½ tbs -Zarda ka rang (Yellow food color) ¼ tsp Directions: -Pot mein oil aur pyaz dal ker golden brown fry ker lein aur adhe fried pyaz ko bahir nikla ker rakh dein. -Baqi fried pyaz mein beef mix boti dal dein aur ghost ka rang tabdeel hunay tak ache tarhan mix ker lein. -Adrak lehsan paste dal ker 2 minutes kliya ache tarhan mix ker lein. -Dhak ker halki ancch per 5 minutes kliya paka lein. -Tamatar dal ker ache tarhan mix karein. -Pani shamil karein aur ubal anay ka bad dhak dein,halki ancch per ghost gul janay tak paka lein (approx. 1 hour). -Lal mirch powder,haldee powder,dhania powder,javitri powder,jaifil powder,kashmiri lal mirch powder, namak,sabut kali mirch,baadiyan ka phool,badi elaichi,hari elaichi,laung,darchini aur tez paat dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein. -Dahi dal ker ache tarhan mix ker lein. -Lemon juice aur hara dhania dal ker ache tarhan mix karein aur oil alag hunay tak paka lein aur side per rakh dein. -For Assembling: -Alag pot mein boiled chawal,beef gravy masala,lemon,tamatar,hara dhania aur baqi boiled chawal dal dein. -Kewra water mein zarda ka rang dal ker mix karein aur biryani ka upper dal dein. -Dhak ker 8-10 minutes kliya steam cook ker lein. -Fried pyaz sa garnish karein aur raita ka saath serva karein.

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Biryani recipe try at your home and please subscribe my channel
Cooking with shabana

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