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Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts

Crispy Chicken Wings Picture

This video features a quick and easy recipe for delicious homemade Crispy chicken wings that are guaranteed to be a crowd-pleaser.

We will guide you through every step, from prepping the wings to achieving that perfect crispy golden brown exterior. Whether you're a seasoned cook or a Ramadan recipe beginner, this video is perfect for you. So grab your ingredients, hit play, and get ready to whip up some unforgettable chicken wings for your Iftar spread!

Video


Ingredients

Chicken Wings - 500 Grams
Soya Sauce - 1 Tbsp
Salt - Half  tsp - Namak
Ginger Garlic Paste - Half tsp - Adrak Lehsan paste
Black Pepper Powder - Half Tsp - Kali Mirch Powder
Red Chilli Powder - Half Tsp - Laal Mirch Powder

White Flour - A bowl - Maida
Cold Water - A Bowl - Thanda Pani
Chicken Powder - 4 Tbsp - Murgi Powder
Salt - Half Tsp - Namak


Making

Marinate Chicken Wings

Clean and wash the wings. Then dip them in to Vinegar and Salt water for 30 mins. If you have time then you can dip them for couple of hours. This will add a salty flavor in to the meat.

Take a Bowl and add all the wings in it. Then add all the sauces and spices in it and mix them well. Give them rest for at least 30 mins.

Preparing Chicken Wings

Take a bowl and add white flour, Chicken Powder and Salt in it. Mix these ingredients well with help of a fork.

Now cover the wing with the layer of this mixture.
After covering it, Now add the covered wing in the cold water. Now cover it again with the White flour mixture and press it with your hand and put it in a tray.

Cover / Do coating of all the wings in the same procedure. Now they are ready to Fry.

Frying Chicken Wings

Preheat the Fry Pan on Low to Medium Heat. Make sure the flame is not turned from Medium to High otherwise the wings will get cooked from outside but will remain raw from inside.

Fry one side of the wing for 3 minutes and then change the side of the wing. Give other side the same time. Once Light golden color is visible on the wings you can put them in the strainer so the oil disperse. Now dish out and enjoy it with your family.

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Peshawari Mutton chops recipe

Introduction

Peshawari Mutton Chops is one of the most favorite recipe of meat lovers. The Chops / Chanp meat is really tender and the spices make it delicious.


Recipe Video


Ingredients 

Mutton Chops -  1.5 kg - Bakrai ki Champ
Meat fats - .350 gram - Roghan - Charbi
Tomatoes - 8 Large Pcs - Tamatar
Ginger Garlic Paste - 1 tbsp - Lehsan adrak paste
Ginger Sliced - 1 inch pc - Kati hui Adrak
Salt - 1 tbsp - Namak
Cumin Powder - 1 tsp - Zeera Powder
Black Pepper Powder - 1 tsp - Kali mirch powder
Turmeric Powder - 1 tsp - Haldi Pwoder
Red Chili Powder - 1 pinch - Laal mirch powder
Cooking Oil - 1/3 cup - Tael

Making

Take a Fry pan and add cooking oil in it. After oil gets hot add meat in it and turn the flame to medium. It will take 2 to 3 minutes for the meat to change the color, when it does then change its side to bring the same color on the other side. Keep it in this position for 5 to 7 minutes.

Mutton will disperse its own water after this process, we will dry this water by cooking it. This process will cook the meat and remove its smell. During this I added Ginger garlic paste in it that was liquified in 3 tbsp water. After adding stir it well. 


Add salt and mix it well. Keep it on medium flame for 10-15 minutes so ginger garlic paste gets well cooked. Remember to stir the spoon after 5 minutes so the meat does not gets stick with the Fry Pan. 


Now add Two glass of water in the fry pan and mix the meat well. After setting the meat add third glass of water so meat disappears completely in the water. Now cover the lid of the fry pan and let the meat cook for 40 to 45 minutes on medium flame. When you will open the lid the water would have been dried and the oil should be visible on the sides.

Add sliced tomatoes in the pan and to soften them, keep the pan on low flame for 10-15 minutes. If even after cooking meat for this much time does not gets well cooked then add a bit water in it and extend the cooking time. 

When the tomatoes become soft peel/remove their skin with tongs and then mash all the tomatoes leaving no hard piece behind. The tomatoes should be turned in to paste. After mashing tomatoes, dry the water that tomatoes have dispersed.

Now we will add spices in the water dispersed by tomatoes and mix them well. We will stir them on heat until the water disappears and oil is visible. 

After the meat is well Sautéed and water disappears, add a bit coriander along with the green chilies and mix again. Your recipe is ready to be served. Enjoy it with you family and friends.  
Peshawari Mutton Chops

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If you Love Macaroni and Beef then mix both ingredient's by following our Beef Macaroni Recipe. Your Taste Buds are going to love this recipe. It is easy to make and delicious. My Family, specially kids love it.

Recipe Video




Ingredients

Beef Mince - 500 gram - Beef Qeema
Cooking Oil - 1/4 cup - Tael
Ginger Garlic Paste - 1 tsp - Lehsan adrak paste
Cabbage - 1 medium piece - Bandgobhi
Bell Pepper - 3 pcs - ShimlaMirch
Carrots - 3 pcs sliced - Gajar
Onion - 1 pc - Pyaz
Salt - 1 tbsp
Black pepper powder - 1 tbsp -
Turmeric Powder - Half tea spoon -
Cumin Powder - Half Tea Spoon -
Vinegar- 3 tbsp - Sirka
Chili Sauce - 5 tbsp - Lal Mirch sauce
Soya Sauce - 4 tbsp - Same
Water - As required - Paani




Making

Taken a Cooking Pot, add oil and preheat. Add Ginger Garlic Paste in it. Sauté the paste until it become lite brown in color. Add Onion and stir it until its color changes. When the color changes add Beef Mince in it. Mix it and then add Half Glass Water. Mix it and then cover the lid for 5 minutes. Covering will make the mince disperse its water. After 5 minutes there will be water in it, We will mix the ingredients until the water gets dry. After that add all the dry spices and mix it well.
Now we will add Half glass water again and mix them, Cover lid for 5 to 10 minutes (Time depends on the rawness of the mince). We have followed this way to cook the mince well from inside.

When mince is ready, We will add all the vegetables in it (Carrots, Bell Peppers and Cabbage). Mix them well.
Do not overcook the vegetables otherwise you will loose the crunch in them. Add Vinegar 3tbsp, Chili Sauce 5 tbsp and Soya Sauce 4tbsp. Mix the sauces and then add Boiled Macaroni in it and mix them well too.

Now give it rest on low flame with Lid covered. After that dish out and enjoy it with your family and friends.







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Easy to make Chicken Cheese Paratha is one of the most favorite dish of people worldwide. After visit of Luke Damant to Pakistan, it has become his favorite dish too so We have decided to share our Chicken Cheese Paratha recipe with our viewers now in the Holy Month of Ramadan.

Recipe Video



Ingredients

For Dough

White Flour - 3 cups - Maida
Wheat Flour - 2 cups - Ata
Cooking Oil - 3 tbsp - Tael
Salt - 1 tbsp - Namak

For Filling Material

Boneless Chicken - 1 kg - Murgi Hadi k bagair
Mozzarella and Cheddar Cheese - 2 Packs Crushed
Green Chili - 1 pc - Sabaz Mirch
Ginger - 1 inch pc - Adrak
Garlic - 4 cloves - Lehsan
Black Pepper Powder - Half tea spoon - Kali Mirch Powder
Red Chili Powder - 1 pinch - Laal mirch Powder
Cumin Powder - 1 tsp - Zeera Powder
Salt - 1 tbsp - Namak
Blend of Spices - 1 pinch - Chaat Masala
Blend of Spices - 1 tsp - Garam Masala
Khushk Dhania - 1 tbsp - Dry Coriander
Flakes of Red Chili - 1 tbsp - Dadar Mirch
Cooking Oil - 7 tbsp - Tael
Ginger garlic paste - 1 tsp - Lehsan Adrak Paste
Spring Onions - Half Bowl - Hara Payaz

Making

DOUGH

Add White flour, Wheat Flour, Cooking oil and Salt in a bowl and mix them well. Now add water little by little and mix it well to knead the dough. Note that we will keep it a bit hard as shown in the video, We will not keep it soft as done for the other recipes. 

after 3 to 5 minutes when you have completed the knead process, give dough rest for 20 minutes and your dough will be ready to use. 

Filling Material

Add all the materials mentioned above in the chopper and chop them well except the powder / dry spices. We will add dry spices after the solid spices are mixed up well. Add the spices and run the chopper again for 3 to 4 minutes to every thing is mixed up well. 

Take a cooking pot and add 7 tbsp oil in it and then Ginger Garlic paste. Wait until the color of the ginger garlic paste is changed. After the color is changed add spring onions in it and sauté for 2 to 3 minutes. Now lower the flame and add chicken and mix well with other ingredients. Cover the pot with a lid and keep for 5 minutes on low flame so the water inside it disperse. 

Open the lid and you will find color of the chicken changed with water inside the pot. Dry the water. The trick to dry the water is just keep mixing the chicken. It take me 5 to 8 minutes to dry it. 

 When the chicken is dry, it is ready to get filled in the Paratha. 

Cooking Paratha

First take two small doughs and put dry flour on them and flatten them in round shape with help of a roller pin. After that do oil brushing on it and sprinkle some dry flour over it. Now fold the flattened roti in to layers and then turn it to a dough again. Now flatten the layered dough. Please watch the video to understand this part as it is not possible to explain in words. 

After the layered dough is flattened add chicken material in it along with the cheese. Now put the other flattened dough over it and press the sides so the filling does not comes out and gets locked inside. Carefully with lite hands Roll it with Roller Pin.

Now Put it on preheated fry pan. Keep the flame low. Cook one side and then change the side. When it is well cooked the whiteness of the Paratha will change in to a beautiful color. Now add Desi Ghee on the fry pan and cook it well. Now change to other side and cook it too. 

You paratha is ready to serve. Enjoy. 


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Mughlai Mutton is a royal recipe from Mughal Era. This is a creamy recipe and its every bite is gratifying. It was Mughals favorite due to which it is named after them. It is quick to make and delicious. 


Recipe Video


Ingredients

Cooking Oil - Half Cup - Tael
Salt - 1tsp - Namak
Cumin Powder - Half tsp - Zeera Powder
Coriander powder - Half tsp - Khushk Dhania Powder
Fenugreek leaves- 1 pinch - Kasur Methi 
Blend of Spices - 1 Pinch - Garam Masala
Turmeric Powder - 1 tsp - Haldi
Red Chili Powder - 1 tsp - Laal Mirch Powder
Medium Onions - 2 pcs Chopped - Darmayane Pyaz
Cashew - 10 Pcs - Kaju
Almonds without Skin - 15pcs - Badaam begair chilkai
Tomatoes Sliced - 4 pcs - Katai Tamatar
Cream - 4 tbsp - Malayi 
Sliced Ginger and Green Chili for Garnish - Adrak aur Hari Mirch
Ginger Garlic Paste - 1 tbsp - Lehsan Adrak ka paste
Cloves - 3 pcs - Laung
Pepper Corn - 4 pcs - Kali Mirch
Star Anise - 1 pc - Phool Badiyan
Green Cardamom - 3 pcs - Sabaz Ilayachi
Cinnamon - 1 pc - Daar cheeni
Black Cardamon - 2 pcs - Kali Ilayachi
Mutton - 500 gram - Bakrai ka gosht

Making

Preparing Paste

Add almonds in a blender along with 4 tbsp milk and blend it for 2 to 3 minutes. After that add cashew in it and blend it until they mix up together well. After your ingredients turn in to one smooth and creamy paste, it is ready to use. 

Cooking 

Take a pressure cooker, Add oil and preheat it. After Oil becomes hot, add sliced onions in it and stir once with a spoon. Fry onions until their color turns in to lite golden. After that add Ginger Garlic paste in it and Sauté it well. While Sauteing ginger garlic paste, add sliced tomatoes in it along with the whole(hard) spices. Mix all the ingredients and cover the cooker with a normal lid for two minutes to make the spices softer. After removing the lid Mash the soft tomatoes and turn them in to a paste with help of a masher or spoon. Sauté the spices. 

When spices are ready. I will add Mutton in it and Saute it well. After Sauteing it, add all the dry ingredients in it.  If spices start to stick with the pressure cooker you can add some milk to avoid it. 

To make meat tender you can add one glass water in it. Avoid adding too much water. Now pressure cook it for 3 to 4 minutes. After that check if the meat has become tender otherwise pressure cook it a little bit more. 

After meat is cooked then turn on the flame and dry the remaining water in it. After that add the paste we prepared and mix it well. Then add Fresh cream in it and Stir/Mix again. Remember do not Sauté Mutton too much after adding Cream and Paste as it can ruin the recipe. 

After it is mixed well your Dish is ready to serve. You can garnish it with Coriander. After dish out you can Garnish it with Ginger and Green chilies and Enjoy with your family or guests. 


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Beef Paya | Trotters are one of the most demanded and consumed Winter recipe. It keeps you warm and healthy. In Pakistan it is also regularly taken as breakfast. Today i am going to share the easiest way to make it but will give you taste just like you get from restaurants. You can use it for commercial purpose and sell it in your restaurant. Every one will love it. 


Watch Recipe Video


Preparation time: 05 mins.
Cooking time: 45 to 50 mins.

Ingredients

Beef Trotter - 1 piece sliced - Bara Paya
Salt - 1 tsp - Namak
Garlic - 1 bulb - Lehsan
Water - 2 Glass - Pani

Tomatoes - 3 pcs - Tamatar
Onions - 2 pcs - Payaz
Garlic - 1 bulb - Lehsan
Cooking Oil - 1 cup - Tael 
Ginger and Chilies for Garnish - Hari Mirch aur Adrak
Blend of spices - 1 tsp - Garam Masala
Fenugreek Powder - 1 tbsp - Kasuri Methi
 Black Pepper Powder - Half tsp - Kali Mirch Powder
Salt - 1 tsp - Namak
Red Chili Powder - 1 tsp - Laal Mirch Powder
Turmeric Powder - 1 tbsp - Haldi
Dry Coriander powder - 1 tbsp - Khushk Dhania Powder

Making

Preparing Beef Trotters

Preparing Beef trotters is really easy. Just take a pressure cooker and add Beef Trotters, Salt, Garlic and Water in it. Follow the quantity of first 4 ing's in the list above. 

Steam cook them for 15 mins and check if it is ready. Our trotters got ready in 25 mins. Time here differs depending on the quality of the trotters. If it is well cooked then take out trotters in a bowl and let gravy stay inside. 

Preparing Gravy / Soup

Now in same Pressure cooker where rest of the material from steaming trotter is left. In it Add all the dry spices in it and mix Well until it becomes smooth. 

After spices become soft the oil in it will move to side of the pressure cooker. Add 1 cup cooking oil in it and cook it well. Now add Steamed trotters in it and Saute if for 5 mins. 

Now Add 1.5 liter Water and Steam cook it again for 20 mins.  After it your Beef Trotters are ready. Enjoy them With Naan Bread. You can garnish it with chilies and ginger as per your choice. 

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Kabuli Pulao (Afghani Pulao) is a delicious recipe from Afghanistan. It is famous for its Tender meat and tasteful rice. It is easy to make and does not requires a lot of ingredients. But when you will serve it then eaters are going to think that you did something extra ordinary to make them as it tastes different from our regular Pakistani Pulao's.

Watch Recipe Video


Preparation time: 05 minutes
Cooking time: 2 hours

Ingredients

Meat Preparing Ingredients

Mutton Meat - 1.5 kg - Bakrai ka gosht
Garlic - 1 Bulb / Gathi - Lehsan
Black Cardamoms - 2 pc - Kali Ilayachi
Cinnamon - 2 pcs - Daar Cheeni
Water - 4 Liter - Pani
Salt - 1.5 tbsp - Namak
 

Spices and Rice Ingredients 

Rice - 3 glass - Chaawal
Onions - 2 pcs - Payaz
Tomatoes - 2 pcs 
Cooking Oil -  Half cup
Whole Cumin - 1 tbsp - Sabit Zeera
Raisins - Half cup - Mewa / Kishmish
Almonds - Half cup - Badaam
Desi Oil - 30 ml - Desi Ghee
Carrots - 4 pcs - Gajar
Salt - 1 tbsp - Namak
Black pepper powder - 1 tbsp - Kali mirch powder
Water as required

 Making

Preparing Meat

First we will take a Cooking pot and put all above mentioned Meat Preparing Ingredients in it. We will put it on Medium flame to cook for about 1.5 hours. 

After 1.5 hours meat will become tender, juicy and will break easily. Take Meat out in a bowl and strain remaining soup in a jug.


Preparing Spices

Now take a cooking pot and put oil in it. After oil gets hot, add cumin and Saute it. 
Now add meat in it which we prepared before. Saute meat for 2 to 3 mins. After Sauteing meat add sliced onions in it. When onions become soft and their color changes then add sliced tomatoes in it and mix them well. 
If you spices are sticking with cooking pot then add some water in it and cover the lid of the pot. Let it cook for 3 to 4 minutes on medium flame to make onions and tomatoes softer.  
When our vegetables become soft, we can adjust salt and black pepper. I just added 1 tbsp salt and 1 tbsp black pepper powder, you can use it as your requirement. Mix them and Saute them.
When oil appears on side of the cooking pot and our meat gets well Saute then take it out again in another bowl. 

Roast Ingredients

Some ingredients have to be roast. We will roast our almonds, raisins and carrots in Desi Ghee. First roast almonds and while roasting them near the end time add raisins. When they are ready take them out. Now add carrots in remaining Desi Ghee and take them out when they are ready. 

Preparing Rice

We soaked rice in water 30 minutes before cooking. Now we will first add a glass of soup which we strained while boiling the meat. For 3 glass rice you will need 4.5 glass water. We got only 1.5 glass soup, so we added 3 glass water to fulfill our demand. You will also do the same. 
After adding water put it on medium flame with lid covered. When water starts to boil add rice in it and stir it once only with spoon. 

After 2 to 3 minutes water will get dry. Now add meat, carrots, Almonds and Raisins over rice. Now take a large napkin and put cooking pots lid on it. Now catch the napkin from four sides and put it on the cooking pot. Put heavy weight over it. Put it on low flame for 5 minutes. 
After 5 minutes open the lid and mix your rice. They are ready, Enjoy with your family and friends. 

Click here to Watch Desi Ghee Recipe







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Mandi | مندی is a Yemeni recipe which is really healthy and easy to make. In original recipe, Mutton and Chicken both are served. It is healthy because low amount of oil is used to make this also Mutton is steamed and Chicken is baked.

Each bite will give you burst of flavors and i can bet that you will not be able to define taste of this mandi in a sentence. You can surely use word delicious and tasty. It is easy to make but does takes some time to cook. So lets cook and Enjoy.

Preparation time: 20 mins.
Cooking time: 1 hour.

Ingredients of Mandi

Mutton Ingredients

Mutton Leg - 1 piece - Bakra Raan
Salt - 1 tbsp - Namak
Turmeric powder - 1 and half tbsp - Haldi
Water - 4 glass - Pani

Chicken Ingredients

Whole chicken with Skin - 2 pcs - Chamri wali murgi mukamal
Tikka Masala - Click here to see our Homemade Masala recipe.

Rice Ingredients

Rice - 4 glass - Chawal
Almonds - 125 gram - Badam (Boiled without skin)
Raisins - 60 grams - Mewa/Kishmish
Butter - 1 and half tsp - Makhan
Onions - 2 medium size - Payaz (Sliced)
Carrot - 1 piece - Gajar (Sliced)
Lemon - 2 pieces - Nimbu (Sliced)
Bell Pepper - 1 piece - Shimla Mirch (Sliced)
Cooking oil
Blend of Spices - 1 tsp - Garam Masala
Tikka spices - 1 tsp - Tikka Masala
Biriyani spices - 1 tsp - Biriyani Masala
Salt - 1 tbsp - Namak
Red food color - 1 pinch - Laal rang khanai wala

Tomatoes, Cucumbers and Onions were used as salad.
Fresh coriander for garnish.

Making

We are working on this until then you can check the video with English subtitles.

Click here to See Mandi Sauce Recipe.

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Nargisi Kofta is one of the most delicious and unique recipe. This recipe is named on Nargas flower / NARCISSUS. It has various versions from desi to international. The reason it is named this way is that it gives a similar look of the flower when Nargisi Meat Ball is cut from center. People think it is hard to adjust egg in the middle of this meat ball but we shared our recipe in a simple and easy way which won't break your meat balls while cooking. So do try it and Enjoy.

Preparation time: 15 mins
Cooking time: 25 to 30 mins.

Ingredients

For Mince

Mutton Mince - 1.5 kg -Bakrai ka Keema
Green chilies - 7 pieces - Hari mirch
Ginger - 2 pcs of 1 inch each - Adrak
Onions - 3 pcs sliced - Payaz
Boiled eggs - 15 pcs - Ublai andai
Raw eggs - 2 pcs - Kachai andai
Salt - 1 tbsp - Namak
Red Chili powder - Half tbsp - Laal mirch

For Nargisi kofta Gravy

Onions - 4 pcs - Payaz
Tomatoes - 5 pcs - Tamatar
Ginger garlic paste - 2 tbsp - Lehsan adrak paste
Green chilies - 2 pcs - Hari mirch (Garnish)
Ginger - 1 inch - Adrak
Fenugreek powder - 1 tbsp - Kasuri Methi
Salt - 1 tbsp - Namak
Red Chili powder - 1 tbsp - Laal mirch
Turmeric powder - 1 tsp - Haldi
Dry coriander powder - 1 tsp - Khusk dhania powder
Black pepper powder - Half tsp - Kali mirch powder
Blend of Spices - 1 tsp - Garam Masala
Cooking oil - 400 ml - Tael

Making Nargisi Kofta

Preparing Nargisi Kofta

First take a chopper and add onions, ginger and green chilies in it. Now chop for 3 to 4 minutes.

After chopping them clean the sides of chopper and add Raw eggs . Chop again for 3 to 4 minutes. Now add Salt, Red chili powder along with half quantity of mutton mince and chop again. When half of the mince is chopped take half and chop it too and take them out in a clean bowl.

Now take a tray and grease it with oil. After that damp your hand with water and take fist full of mince in your hand and turn it in to a meat ball as you normally make. Now press that meat ball on your palm with other hand and make it plain. Put boiled egg in center and cover it with Minch with your both hands. Press it well so no part of the egg is visible and it is completely covered. Our Nargasi Kofta - Meat ball is ready.

Preparing Nargisi Kofta Masala - Curry

Take a cooking pot and add cooking oil in it. After oil gets hot add sliced onions in it and fry them until they become lite golden. When onions changed their color, I added ginger garlic paste in it. I will fry ginger garlic paste until it becomes lite golden.

Now add tomatoes and keep stirring the spoon so spices do not stick with the cooking pot. After that add all dry spices in it and mix them. I added 1 cup water too because I felt that spices were sticking with the cooking pot.

Cover the lid and of cooking pot for 3 minutes so tomatoes become softer. Now after uncovering make spices smoother with help of spoon. Remember the softer they are , More they will taste better.

After making spices softer we will add Meat balls we prepared before. Just put them in cooking pot one by one. Now cover lid of cooking pot to steam cook meat balls for 6 to 7 minutes on Low Flame. Open the lid and change the side of each meatball carefully so you do not break them.

If you want to increase curry then add half glass of water otherwise skip it. Specially those who like it dry. Now just cook them on medium flame for 5 to 10 minutes. After that your Nargisi Kofta / Mutton Scotch Egg Curry is ready. Dish out and Enjoy.

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Haleem is one of the most liked recipe worldwide and due to Eid ul Adha we are sharing our Beef Haleem version. This recipe is easy to make but does takes some time and effort to get ready. We are making it in desi way with Gotwa (Like manual hand masher). People like to eat Beef haleem in dinner and also as breakfast so do try it and enjoy this delicious recipe.

Preparation time: 10 mins.
Cooking time: 2 hours.

Ingredients

Split chickpea - 1 cup - Chanai daal
Red/Pink Split dehusked lentil - 1/2 cup - Masoor Dal
White Lentils - 1/2 cup - Dal Maash / Urad dal
Split and dehusked Mung beans - 1/2 cup - Moongi Duli Dal
Rice - 1/2 cup - Chawal
Wheat porridge - 1 cup - Gandum Dalia
Salt - 1 and half tbsp - Namak (During Boil)
Beef meat - 1 kg - Bael Gosht
Cooking oil - 1 cup - Tael
Ginger - 1 inch - Adrak
Garlic - 1 bulb - Lehsan
Onions - 2 sliced pcs - Payaz
Blend of spices - 1 tsp - Garam Masala
Coriander powder - 2 tbsp - Khushk Dhania Powder
Black pepper powder - 1 pinch - Kali mirch powder
Salt - 1 Tbsp - Namak
Turmeric powder - 1 tsp - Haldi
Red Chili powder - 1 Tbsp - Laal mirch
Water - 5 to 7 liters - Pani

Making

Preparing Lentils for Haleem

First clean all lentils and put them in a bowl. Mix all the lentils and add clean water in it. You will see dirt particles rice just change the water and they will be gone. Repeat this process 2-3 times until the lentils are clean. Now add water and soak these lentils in water over night.

Next day, take water out of the bowl and put all the lentils in a large cooking pot. Add 5 liter water and 1 and half tbsp salt in cooking pot and Mix it. Now put it on medium flame to cook.

When water starts boiling then a foam will come on water, remove it with spoon otherwise taste of your lentils will become bad. Keep stirring the spoon in cooking pot in intervals.

When water gets dry and lentils get cooked take a Gotwa - Desi Hand Masher and mash your lentils until all are completely mashed.

Preparing Beef Haleem

Take a pressure cooker and add 1 cup cooking oil. After oil gets hot add Onions in it and fry them until they become lite golden. Then add ginger and garlic in it and after frying them add Beef meat. Keep stirring the spoon after adding beef so it does not sticks with pressure cooker. After that add all the dry spices and Sauté your beef meat well. It will take 5 to 10 minutes for the meat to Sauté well. When beef is well Sauté and oil comes to side on sides of the pressure cooker then take half cooking oil out of the pressure cooker.

Now add 3 liter water in pressure cooker and give it pressure for about 40 to 60 minutes. When you open the cooker then check if your beef is tender and if it is not then give it pressure again. If your beef meat is tender then if there is any water remaining in pressure cooker then dry it on full flame.

If there are many bones take it out and use Hand Masher gotwa to mash your beef meat. You can also use hand blender to mash.

Finally. Just Mix Lentils and Meat and mix them with Gotwa - Desi Hand Masher until they mix up well together. Your Beef Haleem is ready. Enjoy it with its Garnishing.

Preparing Garnishing for Beef haleem

Take oil in fry pan and put onions in it. Fry them until they become dark golden. Now you can use these onions, lemon, sliced chilies, fresh coriander and ginger as Garnish.

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There are many recipes of Beef Yakhni pulao but we are going to share the easiest one to make and at the same time it is really delicious. Ingredients used in it are always easily available at home. It has only 3 steps so try it on this Eid ul Adha and Enjoy your Eid.

Preparation time: 5 mins.
Cooking time: 25 mins

Ingredients of Beef Yakhni Pulao

For Yakhni Soup

Beef Meat - 1 kg - Bael / Bara Gosht
Cloves - 7 pcs - Laung
Cinnamon - 2 pcs - Daar Cheeni
Salt - 1 tbsp - Namak
Whole Garlic - 2 pcs - Sabit Lehsan
Onions - 2 medium size pcs - Payaz
Black Cardamom - 2 pcs - Kali Ilayachi
Star Anise - 1 piece - Phool Badiyan
Water - 2.5 liter - Pani

Pulao Ingredients

Rice - 3 glass - Chaawal
Green chilies - 3 pcs - Sabaz mirch
Ginger - 1 inch - Adrak
Tomatoes - 2 pcs - Tamatar
Onion - 1 piece - Payaz
Black pepper powder - 1 pinch - Kali mirch
Red chili powder - 1 tsp - Laal mirch
Salt - 1 tbsp - Namak
Black pepper Whole - 1 tbsp - Sabit Kali mirch
Whole cumin - 1 tbsp - Sabit Zeera
Cooking oil - 125 ml - Tael
Red chili flakes - 1 tea spoon - Laal dadar mirch
Dry coriander powder - 1 tbsp - Khush dhania powder

Making

Preparing Beef Yakhni (Soup)

Take a pressure cooker and add meat, cloves, cinnamon, 1 tbsp, garlic, onions, Black cardamom, Star anise and 2 and half liter Water. Mix it once and Pressure cook it for 10 minutes on medium flame. 

Some times it might take more time depending on quality of your meat so do check if it needs more time to cook or not. When meat is ready take out Meat Only in a separate bowl and Strain rest of the materials and save Yakhni-Soup in a different Jug or Container to use it later. 

Preparing Pulao Rice

Take a cooking pot and put oil in it. After oil gets hot add onions in it and fry until it slightly changes its color to golden. When they become lite golden add cumin in it. Fry it along with the onions. 

Tip: Frying Onions with cumin produce amazing aroma.  

Now add half glass water in it. Then add sliced tomatoes in it. Mix them well with spoon. When tomatoes become soft. Add steamed beef in it, Saute it for 2 to 3 minutes. Then add sliced ginger, whole black pepper and all the dry spices. (Check list above in ingredients) Mix these ingredients well. 

Now Add 4 and half Glass of Soup we prepared at start. If you have less soup then complete the quantity with Water.This quantity of water is for 3 glass rice. 

Now let this material boil. When it boiling hot then add Rice in it which you soaked in water before. Remember to strain water out before putting them in the cooking pot. Mix them once with lite hand and cover its lid for 2 to 3 minutes on medium flame. 

After 3 minutes water will get dry. Add green chilies in it and cover it lid again for 5 minutes and put heavy weight on it so the steam can not come out of the pot. 

After 5 minutes our delicious Beef Yakhni Pulao is Ready. Enjoy it with your family and friends. 

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Brain is called Maghaz in urdu and bheja in Hindi. Today we are making Maghaz Masala / Bheja fry recipe. It is really beneficial for health and nervous system of Humans. It contains omega 3 fatty acids and nutrients. We make it in a different way which will give you feeling of maghaz and we do not turn it in to baby food. So do try our recipe and enjoy.

Preparation time: 10 mins.
Cooking time: 10 mins.

Ingredients

Mutton brain - 6 pcs - Maghaz Bakra
Tomatoes sliced - 3 pcs - Tamatar
Spring onions - 1 cup - Hara payaz
Ginger garlic paste - 1 tbsp - Lehsan Adrak Paste
Cooking oil - Half cup - Tael
Ginger sliced - 1 inch - Adrak
Green chili sliced - 1 piece - Hari mirch
Blend of spices - Half tsp - Garam Masala
Salt - Half tsp - Namak
Cumin powder - Half tsp - Zeera powder
Turmeric powder - Half tsp - Haldi
Red chili powder - Half tsp - Laal mirch
Black pepper powder - 1 pinch - Kali mirch

Making Maghaz Masala

Cleaning Brain

First step is to clean Mutton brains. Take a stove and add water in it. Wait for the it to be boiling hot. When it is boiling add Half tsp Salt and brains in it. 

Later some foam kind of substance might be visible on it, just remove it with help of a spoon. When Brains are boiled just use a strainer and separate them. After that add cold water to bring them to normal temperature. 

Now take a cooking pot and add normal water in it. We will add mutton brains in it. Now we will use our hands to clean these brains. Veins that are visible on the brains for example black lines, just use your hands and remove those veins. After removing the veins put them in a another plate and rinse them with clean water. 

Mutton Brains Cooking

Add oil in Cooking pot along with ginger garlic paste. When color of ginger garlic paste turn in to lite golden then add spring onions in it and keep stirring it. After that add tomatoes in it and mix them well. Now cover the cooking pot with its lid for 2 to 3 minutes so Tomatoes become soft. After that open the lid and mash the tomatoes with spoon to make them softer. 

Now add all the dry spices in it and mix them well. After that add mutton brains in it and mix them well. Do not mix them too much that they become paste. Keep them a bit granular and they will taste better this way. Cook them on medium flame and while cooking add sliced ginger, green chili and fresh coriander in it.  

Maghaz Masala - Bheja fry - Mutton Brains are ready now. Enjoy them with family and your friends.

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Arabian Hareesa is easy to make really Healthy recipe. It is also known as Al Harees in Arabic. It has different versions in different countries. In Pakistan Lahori Hareesa is famous but we are starting our variety with original Arabian Mutton Hareesa recipe. Enjoy.

Preparation time: 10 mins
Cooking time: 60 mins

Ingredients

Whole wheat - 2 cups - Sabit gandum
Mutton meat - 1 kg - Bakra gosht
Black pepper powder - Half tea spoon- Kali mirch powder
Salt - 1 tbsp - Namak
Whole black pepper - 12 pcs - Sabit Kali mirch
Cinnamon - 2 pcs - Daar cheeni
Garlic cloves - 7 pcs - Lehsan k javai
Olive oil - As required - Zaitoon ka tael
Water - As required - Pani

Making Mutton Hareesa

First soak wheat in water over night.

Take a pressure cooker and add Mutton meat, Salt, cinnamon, garlic cloves and 1 liter water in it. Mix them well and then Steam / Pressure cook / boil for 10 minutes. The time can be different depending on quality of your meat. After that check if your meat is well cooked.

Now separate bones from the meat. After that tear out fibers (like thread) of each piece. If meat is hot you can do that with fork otherwise let it cool down and use your hand to do it.

Now user strainer to strain soup in which you boiled the meat and then put it back in pressure cooker along with whole wheat. Also add boiled meat in it along with 2 liter water and boil / pressure cook for 25 minutes. After that check if your wheat is well cooked, if it is not then pressure cook it for some more time until it is well cooked.

Now if wheat is ready then stir it until the water gets dry and ingredients mix up well. After that check the seasoning and if you need more salt add it along with black pepper powder and mix it well for 15 to 20 mins.

Now its time to blend it. If you have a Hand blender then you can use it otherwise you can blend it in blender too. Due to thickness, sometimes blender do not work properly. Here you can add 2 to 3 tbsp Olive oil to make it work.

After that dish out and enjoy. Do not forget to put olive oil on your mutton hareesa when serving. It tastes more delicious that way. Enjoy.

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Chicken Almond recipe is a Chinese recipe. It is simple, juicy & easy to make. Its taste is different than other chinese recipes, it is lite and delicious at the same time. It is really healthy and also helps lower blood sugar levels, reduced blood pressure and lower cholesterol levels. So do give it a try. Enjoy.

We serve it with Egg Fried Rice. Click here to see Recipe of Egg Fried Rice.

Preparation time: 15 mins.
Cooking time: 15 mins.

Ingredients

Chicken Marination Ingredients

Boneless chicken - 1 kg - Hadi k begair Murgi
Chicken Powder - 1 tbsp - Murgi Powder
White chili powder - 1 tsp - Safaid Mirch
Black pepper powder - 1 tsp - Kali mirch
Salt - 1 tsp - Namak
Eggs - 2 pcs - Andai
Corn flour - 3 to 4 tbsp - Makayi ka Ata

Gravy Ingredients

Onions - 2 pcs - Payaz
Capsicum - 2 pcs - Shimla Mirch
Corn flour - 4 tbsp - Makayi ka Ata
Salt - 1 tsp - Namak
Black pepper powder - 1 tsp - Kali Mirch
Chicken cubes - 2 pcs
Almonds - 25 pcs Roasted - Badam
Garlic ginger paste - 1 tbsp - Lehsan Adrak paste
Soya Sauce - 1 tbsp
Water - 2 liter - Pani

Making

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Mutabak is like an Arabian Paratha. It is delicious in taste and greens inside make it refreshing. It is also famous in Southeast asia and in Indonesia it is called Murtabak and taken as Pan Cake. It has various varieties but today i am sharing with you Original quick and easy Yemeni recipe.

Preparation time: 10 mins.
Cooking time: 6 mins.

Ingredients

Dough Ingredients

White flour - 2 cup - Maida
Salt - 1 tbsp - Namak
Egg - 1 piece - Anda
Olive Oil - 1 tbsp - Zaitoon ka tael
Water - As per requirement - Pani

Filling Ingredients

Beef Mince - 250 gram - Bael Gosht
Cooking oil - 3 tbsp - Tael
Spring onions - 2 pcs - Hara Payaz
Salt - 1 tbsp - Namak
Black pepper powder - 1 tea spoon - Kali mirch powder
Red chili powder - Half tea spoon - Laal mirch powder
Dry coriander powder - 1 tbsp - Khushk Dhania Powder
Blend of Spices - Half tea spoon - Garam Masala
Green chilies - 3 pcs sliced - Hari mirch
Tomatoes - 3 pcs - Tamatar
Garlic paste - 1 tbsp - Lehsan paste
Eggs - 6 pcs - Andai
Fresh coriander - 1 stack - Taaza Dhania
Spring Onion Greens - 8 pcs - Hara payaz

Making

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Chicken cheese bites are really quick and easy to make recipe. Once you make them they will become your craving. Children love them and adults will demand tea with it and will turn this in to teatime snack. So do try them and let us know your review in comments. Enjoy

Preparation time: 5 mins.
Cooking time: 5 mins.

Ingredients

Chicken Breast - 1 full piece boiled - Murgi seena
Bread - 4 Slices - Double Roti
Cheddar Cheese - 100 gram - Cheese
Salt - 1 tbsp - Namak
Black Pepper powder - 1 tea spoon - Kali Mirch powder
Eggs - 6 pcs - Andai
Milk - 5 tbsp - Dudh

Making

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About

I am a foodie. I invent and try new recipes regularly. Instead of keeping flavors limited to me, i have decided to share it with every one through my recipe blog and Youtube channel. I make Pakistani, Indian, Yemeni, Arabic, American, British and different recipes from other parts of the world and love to share them with my viewers and readers. Do try my recipes as i have shared them in an easy to understand way. Enjoy. Do not forget to Like my Facebook page and subscribe my YouTube channel.
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