Pakistani Rice Biryani and Pulao Recipes

Soya Chunks Biryani Recipe

  • Posted In: Rice Biryani and Pulao Recipes

    • Ingredients:

    • 1 kg. rice,clean and washed
    • 2 1/2 litre water for rice
    • 1 kg.Soya chunks washed and soaked for 1/2 to 1 hour and drained
    • 6 large onions,thinly sliced
    • 2-3 cloves of garlic,chopped finely
    • 1inch piece ginger,crushed finely
    • 6 green chillies- slit length wise
    • 1 1/2 lemon, cut into small pieces
    • 1-2 tbs. olive oil or ghee
    • 2 large cardamoms
    • 6 green cardamoms
    • 2 inch piece of cinnamon
    • 2 bay leaves
    • 6 black pepper corns
    • 4-5 cloves
    • 1 1/2 tsp. chilli powder
    • 2 large tomatoes, chopped
    • 1 bunch of coriander leaves, chopped
    • 1 small bunch of mint leaves
    • A few strands of saffron
    • 2 tbs. thick yoghurt
    • Orange or jalebi food colour (optional)

    how to make Soya Chunks Biryani

  • Peel, wash slice onions thinly.
  • Peel, wash and grate ginger and garlic finely.
  • Measure all whole spices and keep aside.
  • Measure all other ingredients & keep aside.
  • Heat oil and brown onions, take out & keep aside.
  • In the same oil, add cloves, cardamoms, cinnamon, black peppers, ginger, bay leaves (all whole spices), garlic, soya chunks, salt, chilli powder and fry for 5 minutes
  • Add yoghurt, tomatoes, coriander and mint leaves, pieces of lime and fried onions, keeping 1/3rd of fried onion aside for later.
  • Cook, stirring frequently, until very little gravy is left. Keep aside.
  • Boil the water for rice with a few mint & coriander leaves, saffron & salt.
  • Add rice and boil briskly with lid off, until 2/3rd done (2 grains are felt, when rice is pressed and squashed between two fingers).
  • Drain the water off by transferring the rice to a colander/large sieve. You can run a little cold water over it, to stop the rice from cooking further while resting.
  • Leave in the colander for a few minute, for the water to drain out completely
  • Grease a large oven proof dish and layer rice and cooked soya chunks, starting and finishing with a layer of rice.
  • Sprinkle some fried onions on top.
  • Dot with a little ghee and a few drop of jalebi (orange) colour. If dry colour powder is used, dissolve it in a teaspoon of water.
  • Cover with a tight lid.
  • Put it in a medium hot oven,
  • 170-180° C, on the centre shelf, for 20 minutes or so, until the rice is fully done. It can be cooked directly on the hob, on a low flame, with the lid tightly closed. This will take 20-30 minutes.
  • Serve hot.
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    Mughlai Chicken Pulao Recipe

  • Posted In: Rice Biryani and Pulao Recipes

    • Mughlai Chicken Pulao Recipe

    Mughlai Chicken Pulao Recipe

    Ingredients:

    • 1 Chicken cleaned and cut
    • 1 kg Minced Mutton
    • 2 cups Clarified Butter (Ghee)
    • 4 big sized Onion (Pyaj) minced
    • 1/4 kg Curd (Dahi)
    • 1/2 kg Rice
    • 1/2 tsp Saffron (Kesar)
    • Few Sliced and fried Almond (Badam)
    • 4 Bay Leaf (Tej Patta)
    • 1 ” long piece Cinnamon (Tuj/Dalchini)
    • 10 Cloves (Lavang)
    • 10 Cardamoms
    • 18 Pepper corns (Kalimirchi)
    • 3 pods Garlic (Lasun)
    • 1 ” long piece Ginger (Adrak)
    • 1 tsp Red Chili Powder (Lal Mirchi)
    • 2 tsp Coriander Seeds Powder (Dhania Powder)
    • 1 tsp Cumin Seed Powder (Jeera)
    • 1/4 tsp Turmeric (Haldi)

    How to make mughlai chicken pulao:

    • First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
    • Now heat 4 tblsp of ghee and fry 2 onions till brown.
    • Add half the whole spices and then add chicken and mince meat and let it brown.
    • Add ground spices and fry for a few minutes along with chicken and mince.
    • Add 2 cups of hot water, cover and cook till chicken is tender.
    • Beat the curd with saffron and add to chicken.
    • Cook uncovered for 10 minutes.
    • Remove from flame and keep aside.
    • Now heat the remaining ghee and fry bay leaves and remaining whole spices.
    • Add onions and brown them well.
    • Add rice and fry till brown.
    • Add enough water to cook rice and also 1 tsp of salt.
    • Spread a layer of rice on a flat serving dish and then another layer of meat.
    • Repeat with one more layer of each.
    • Garnish with almonds.
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    Mughlai Pulao Recipe

  • Posted In: Rice Biryani and Pulao Recipes

    • Mughlai Pulao Recipe

    Mughlai Pulao Recipe

    Ingredients:

    • 1 Chicken, cleaned and cut
    • 1 kg Mutton, minced
    • 2 Cups clarified butter
    • 4 Big sized onions, minced
    • 1/4 kg Curd (yoghurt)
    • 1/2 kg Rice
    • 1/2 tsp Saffron
    • Few sliced and fried almonds
    • 4 Bay leaves
    • 1″ Cinnamon piece
    • 5 Cloves
    • 5 Cardamoms
    • 5 Peppercorns
    • 3 Garlic pods
    • 1″ Ginger piece
    • 1 tsp Red chili powder
    • 2 tsp Coriander powder
    • 1 tsp Cumin powder
    • 1/4 tsp Turmeric powder
    • 1 tsp Salt

    How to make Mughlai Pulao:

    • Grind garlic, ginger, chili powder, coriander, turmeric and cumin powder to a fine paste.
    • Now heat 4 tbsp ghee and fry 2 onions till brown.
    • Add half of the whole spices and then add chicken and meat. Let it brown.
    • Add ground spices and fry for a few minutes.
    • Add 2 cups hot water cover and cook till chicken is tender.
    • Beat the curd with saffron and add to chicken.
    • Cook uncovered for 10 minutes.
    • Remove from flame and keep aside.
    • Now heat the remaining ghee and fry bay leaves and the remaining whole spices.
    • Add remaining onions and brown them well.
    • Add rice and fry till brown.
    • Add enough water to cook rice and add salt.
    • Spread a layer of rice on a flat serving dish and then a layer of meat.
    • Repeat with one more layer of each.
    • Garnish with almonds.
    • Mughlai Pulao is ready.
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    Mughlai Biryani Recipe

  • Posted In: Rice Biryani and Pulao Recipes

    • Mughlai Biryani Recipe

    Mughlai Biryani Recipe

    Ingredients:

    • 1/2 kg Mutton
    • 250 gms Rice parboiled
    • 311/2 tblsp Lemon Juice
    • 10 blanched Almonds (Badam)
    • 1/2 tblsp Mint Leaves (Pudina Leaves)
    • 1 cups Butter
    • 1 handfuls chopped Coriander Leaves (Dhania Patta)
    • 1/2 tblsp Cumin Seed (Jeera)
    • 2 large sliced Onion (Kanda Pyaaz)
    • 2 Brown Cardamom (Elaichi Moti)
    • 1 tblsp Oil
    • 4 pods Garlic (Lasun)
    • 2 Cloves (Lavang)
    • 1 ” long piece Ginger (Adrak)
    • 1/2 tblsp Saffron (Kesar)
    • 1/2 tblsp Green Chilly (Hari Mirch) chopped
    • 1/2 tblsp Red Chili Powder (Lal Mirchi)
    • 1/2 ” Cinnamon (Tuj/Dalchini)
    • 1/2 kg Curd (Dahi)
    • 125 gms Milk
    • 3 cups Water

    How to make biryani badshahi:

    • First wash and soak rice.
    • Then fry sliced onions to a golden brown color.
    • Soak saffron in water.
    • Now grind ginger, red chillies, garlic and almonds and fry these in butter.
    • Add it to the mutton and salt and stir for 5 minutes.
    • Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
    • Boil rice with salt in another pan.
    • Put curd into a piece of muslin cloth and let the water drain away.
    • Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
    • Strain the saffron water and add lemon juice.
    • Add all this to mutton.
    • Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
    • Now pour milk and some butter and cover the vessel.
    • Seal the edges of the pan with flour paste.
    • Place the can on flame for one hour.
    • Serve it very hot with some curry.
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    Methi Pulao Recipe

  • Posted In: Rice Biryani and Pulao Recipes

    • Methi Pulao RecipeIngredients:

    • 11/2 Cup Long Grain (Basmati) Rice
    • 1 cup green peas
    • 50gms paneer (cut into small cubes and deep fried)
    • A small bunch of methi (fenugreek) leaves (chopped)
    • 2 tomatoes (chopped)
    • 4-5 flakes of garlic (paste)
    • 2-3 green chilies (chopped)
    • 1/4th tsp. turmeric powder
    • Red chili powder to taste
    • Salt to taste
    • 1tbsp oil/butter

    How to make Methi Pulao Recipe:

    • Wash methi properly and drain the water and keep aside.
    • Heat oil in the pan and add garlic paste and fry till light brown.
    • Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
    • Add rice and fry well for another 5 minutes.
    • Add enough water and pressure cook on low flame for 5 minutes.
    • Garnish with fried paneer.
    • Serve the methi (fenugreek) pulao hot with chilled raita.
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