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Pakistani Beef Shami Kabab Recipe

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Beef Shami Kabab

BEEF SHAMI KABAB, the name itself sounds royal. Representing a fusion of Middle Eastern and Asian cooking styles. The beef shami kabab recipe was introduced to South Asia during the Mughal period when Muslims from the Middle East migrated there. Beef shami kababs are considered the best to serve guests in South Asian countries, especially Pakistan.

An all-time favorite for everyone! The strong desire to always keep a freezer full of beef shami kababs, ready to cook any time, brings genuine happiness, and the stress when the stock starts running low is real too. Everyone can relate to this feeling right?

During Ramadan and Eid ul Adha, nearly every Pakistani mom prepares these delicious beef shami kabab, while some stock up on frozen kebabs for unexpected guests and tea time snacks.

Fun Fact About Shami Kabab

It may sound amusing, that shami kababs were first created by a talented chef of the Middle East for a toothless Nawab of Lucknow. The Nawab was so overweight from overeating that he could not ride a horse, and he had lost all his teeth, likely for the same reason. So, the chef made a kabab so soft that it did not need any teeth to eat it. Then, these kebabs became so famous that till now everyone likes them.

Ingredients Of Beef Shami Kabab

Since it was introduced to the present day, the beef shami kabab recipe has undergone many evolutions, with numerous variations now available. Here we are sharing our Pakistani recipe for beef shami kabab, a simple blend of meat with lentils and some desi spices that makes these kababs savory and aromatic.

You can make these tasty and delicious beef shami kababs with ground beef, beef shank, beef roast, or boneless beef. For “Resha wala” shami kabab, we prefer the boneless beef to attain a threaded texture.

For Cooking

  • Water 4-5 Cups
  • Boneless beef  cubes1/2 Kg
  • Ginger paste 1 ½  Tbs
  • Garlic paste 2 Tbs
  • Chany ki daal (Yellow split chickpeas) 250 Gms (Soaked for 1 hour in warm water)
  • Onion 1 Medium
  • Sabut laal mirch (Red chili whole) 12 to 15
  • Laung (Cloves) 4-5
  • Dar chini (Cinnamon) 3 Inch stick
  • Tez path (Bay leaf) 1
  • Zeera (Cumin seeds) 1 Tbs
  • Kali mirch (Black pepper)  8-10 Balls
  • Bari Elaichi (Black cardamom) 3
  • Salt 2 Tsp or to taste
  • Turmeric powder 1 Tsp

Forming Kabab

  • Chopped green chilis 2-3
  • Chopped cilantro 1/2 Bunch
  • Chopped mint leaves 1/2 Bunch
  • Small diced onion 3 Tbs
  • Garam masala powder (ground spices) ⅓ Tbs
  • Eggs 1-2

How To Make Pakistani Beef Shami Kabab

Stepping towards the making process of these mouth watering beef shami kabab. We recommend doubling or tripling the recipe as these kebabs take time to get ready, so freezing extra kebabs is worth the effort.

Cooking Meat and Lentils

First and foremost rinse the meat nicely under running water.

In a pot take meat, soaked lentils, ginger garlic paste, and all the spices that are mentioned above. 

Add water in a pot (water should be enough to cover the meat properly.)

Cook them on a medium-high flame for about 15 minutes or until meat starts to boil then cover the lid and lower the flame. 

Let the meat cook for another 45 minutes or until lentils and meat are super soft and mushy.

Dry out all the water completely by stirring it continuously, making sure that the meat does not stick to the bottom.

( you can also pressure cook for 20 minutes).

Frying Beef Shami Kabab

Once done with making the kabab patty, freeze the shaped patties for 10-15 minutes before frying. This helps them hold their shape better during frying.

Shallow fry them on a medium flame evenly from both sides until they turn golden brown.

Your beef shami kebabs are ready to serve.

How To Serve Beed Shami Kabab

Beef shami kebabs are all all-time favourite dish. Once you have prepared and frozen a large batch of shami kabab, now you have multiple options to eat them or to serve them to the guests.

You can make simple and flavorful shami bun kabab, by stuffing your bun with onion rings, cucumber, chutney, and of course shami kabab tikki.

You can prepare a quick and simple shami kabab sandwich for your kid’s lunch box or for snack time.

Serve them as a side dish with chicken karahi. Pulao and Biryani.

You can pair it with all sorts of chutney, raita, bread, and naan.

Frying and Freezing Tips For Beef Shami Kabab

Freezing is a must when it comes to beef shami kabab. When you are done with making kabab patties, place them on a tray or flat plate with some space between each patty, and then put them in a freezer to freeze. Once the kabab patties are solidly frozen, transfer them in a zip lock bag.

Whenever you take the kabab patties out to cook, defrost them at room temperature for 10 minutes before frying. This will help in good and evenly frying, otherwise the outer coating of the patty will remain raw from the center.

Deep frying is recommended for frozen kabab patty as shallow frying can cause the kebabs to break. Also, avoid flipping them again and again, this will break the patty and the kabab will not attain its texture and crispiness.

Reheating Leftover Shami Kababs

Some basic and simple steps can help you enjoy your leftover shami kebabs.

Add a small amount of oil to a nonstick skillet, place kebabs in skillet, and heat them on a medium flame for about 3-4 minutes on each side until thoroughly heated and crispy.

The quickest and easiest way is to reheat them in the microwave. You can also reheat them in the oven or air fry them.

FAQs

What is the best way to serve beef shami kabab?

Beef shami kebabs can be served hot with a side of chutney, salad, and raita. They can be served as a sandwich, burger, or wrap patty. They can also be served as a side dish with pulao, biryani, or karahi.

How should I defrost frozen shami kababs before cooking?

You can defrost beef shami kabab at room temperature before frying. This helps them to cook evenly and attain the best texture.

Can I bake beef shami kababs instead of frying them?

Yes, you can bake them in the oven instead of frying. Preheat the oven to 370 F (190 C), place the kabab on a baking sheet, and bake for 15 minutes or until cooked properly, flipping halfway through until golden brown.

How can I prevent my shami kababs from breaking while frying?

Make sure the mixture is well-ground and firm. Add beaten eggs to the mixture, this will help to bind the patty nicely. Handle them gently and avoid flipping too often while frying.

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Chicken Tikka Wings Recipe

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Chicken tikka wings are a fusion of traditional Pakistani spices with the popular Western concept of chicken wings that bring together the spicy, tangy, aromatic, and savory flavor, making it a favorite at parties and gatherings. Chicken tikka wings are popular South Asian cuisine, particularly in India and Pakistan. 

The chicken tikka wings recipe is very easy and simple. It is prepared with simple steps by marinating wings with a blend of yogurt and spices, and then grilling or baking them.

Ingredients of Masala Chicken Tikka Wings

  • Chicken wings with skin 1 kg
  • Yogurt 1 cup 
  • Oil 2 tbs
  • Garlic paste 1 ½  tbs 
  • Ginger paste 1 tbs
  • Green chilli (chopped) 1 tbs
  • Turmeric powder (Haldi) ½ tsp
  • Red chilli powder 1 ½ tsp
  • Red chilli flakes 1 tsp
  • Black pepper powder 1 tsp
  • Salt 1 ½ tsp or to taste 
  • Soy sauce 1 tbsp
  • Vinegar 1tbs
  • Garam masala powder ⅓ tbs
  • Black salt ⅓ tsp

How To Prepare Chicken Tikka Wings (Step by Step)

Chicken tikka wings are super simple and easy to make, without any finicky steps. Here we are sharing both methods of preparing chicken tikka wings. Baking adds crispness to the wings and BBQ grilling adds a smoky touch to the tikka chicken wings. It’s totally up to you how you want to make them.

Clean The Chicken Wings: Rinse the chicken wings thoroughly under tap water and pat them dry with paper or a towel.

Prepare The Marinade: In a bowl, add yogurt and all the spices that are mentioned in the ingredient section and mix them well to make smooth marinade.

Marinate The Chicken Wings: After mixing all the ingredients add chicken wings in a marinade bowl and coat them nicely. Let the marinated chicken wings rest for at least 2 hrs.

Baking The Wings: Preheat the oven to 400•F (200•C) and line the baking tray with parchment paper. Separate the wings from marinade, remove any excess, and place them on a prepared baking tray. Bake the chicken wings in a preheated oven for 25 – 30 minutes or until properly baked and slightly crispy from the edges.

Grilling The Wings: Preheat the BBQ grill by burning the charcoals. Grease the grill with oil to prevent sticking. Place the wings on a griller removing the excess marinade. Close the lid and grill for 10 minutes from each side or until cooked nicely. Let the wings absorb the heat and smoke. Brush the left out marinade on the wings during the last few minutes of cooking to add extra flavor.

Serving Chicken Tikka Wings: Once done with baking or grilling, transfer chicken tikka wings to a serving platter and garnish with some freshly chopped cilantro, lemon wedges, and sesame seeds. Serve hot tempting tikka chicken wings with mint chutney or raita. It can also be served as a side dish with Pulao and Biryani.

How To Prepare Chicken Tikka Wings (Step by Step)

  • Using chicken wings with skin enhances the flavor, moisture, texture, and appearance of the dish.
  • Patting dry chicken wings after washing reduces the excess water from the surface which helps in absorbing flavor and attaining a crispy brown texture.
  • For extra depth of flavor allow the wings to marinate for 4 to 5 hrs or you can also let it rest overnight to allow the flavour to penetrate the meat.

FAQs

How long should I marinate chicken wings for chicken tikka?

It’s best to marinate chicken wings for at least 2 hours in the refrigerator. To gain extra flavour you can marinate them overnight.

Can I make chicken tikka wings ahead of time?

Yes, you can also bake or grill the chicken tikka wings ahead of time and reheat them in the oven or grill before serving.

How do I know when chicken tikka wings are cooked through?

Use a meat thermometer to check the internal temperature of the wings. You can also check by penetrating the fork in a wing, if it’s going in easily your wings are cooked.

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Chicken Tikka Wings Recipe

Chicken Tikka Wings are marinated in a blend of yogurt, spices, and lemon juice, then grilled to perfection for a flavorful, juicy, and spicy Pakistani style appetizer.
Prep Time15 minutes
Cook Time25 minutes
Marination2 hours
Total Time2 hours 40 minutes
Course: Appetizer
Cuisine: Pakistani
Keyword: Chicken Tikka, Chicken Tikka Wings, Chicken Wings
Servings: 4 People

Ingredients

  • 1 Kg Chicken wings (with skin)
  • 1 Cup Yogurt
  • 2 Tbs Oil
  • 1 1/2 Tbs Garlic paste
  • 1 Tbs Ginger paste
  • 1 Tbs Green chilli (chopped)
  • 1/2 Tsp Turmeric powder
  • 1 1/2 Tsp Red chilli powder
  • 1 Tsp Red chilli flakes
  • 1 Tsp Black pepper powder
  • 1 1/2 Tsp salt (or to taste)
  • 1 Tbs soy sauce
  • 1 Tbs Vinegar
  • 1/3 Tbs Garam masala powder
  • 1/3 Tsp Black salt

Instructions

  • Wash the chicken wings nicely under running water and then dry them using a paper towel or cloth.
  • In a bowl, mix the yogurt with all the spices listed in the ingredient section, and mix well until you have a smooth marinade.
  • once done with mixing, add the chicken wings to the bowl of marinade and coat them evenly. Let the marinated chicken wings rest for at least 2 hours.
  • Baking Chicken Wings:
    Prepare a baking tray with parchment paper and place the marinated chicken wings in it removing all the excess marinade. Preheat the oven to 400℉ (200℃) and place the tray in the oven for 25-30 minutes or until the wings are properly baked.
  • Grilling Chicken Wings:
    Prepare the BBQ griller by burning charcoals. Grease the grill with oil to prevent sticking and place the marinated chicken wings on a grill removing excess marinade. Close the lid and let the wings grill for 10 minutes on each side, or until cooked through. For extra flavor brush the leftover marinade on the wings in the last few minutes of cooking.
  • Once the chicken tikka wings are done baking or grilling, transfer them to a serving platter and garnish some cilantro, lemon wedges, and sesame seeds for extra flavor.

Homemade Pineapple Margarita Mocktail Recipe

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pineapple margarita mocktail recipe

A pineapple margarita mocktail is definitely the essence of refreshment, especially when summer is knocking at the door. This Pineapple margarita mocktail recipe offers a delightful tropical twist on a classic virgin margarita.

Margaritas are easy and handy party punch loved by all ages, whether it is a Mint Margarita or a pineapple margarita mocktail. These delightful drinks add so much to a get together, boosting enjoyment and creating a memorable experience for everyone.

Pineapple Margarita Mocktail Recipe Ingredients

  • Pineapple Juice 1 Cup
  • Lemon Juice ¼ Cup
  • Sugar Syrup 3 Tbs
  • Pineapple cubes ½ Cup
  • Lemon wedges ¼ Cup
  • Soda water 1 Glass
  • Ice Cubes
  • Salt or sugar for rimming the glass

How To Prepare Pineapple Margarita Mocktail

Let’s start preparing a pineapple margarita mocktail with its decorative part. You must be wondering what it is. It’s rimming the glass. We really love doing that as it adds perfection and looks more presentable. 

Simply wet the rim with lemon nicely and dip the rim in a plate of salt or sugar. Dress a slice of pineapple by making a small cut in the center of a slice this will allow the slice to sit on a rim without sliding off. And set the glass aside.

We are now moving to our next step. Add all the ingredients mentioned above in a pitcher ( pineapple juice, lemon juice, sugar syrup, soda water, and ice cubes).

Add lemon wedges and pineapple cubes for garnishing.

Note:

If you find your drink a little too sweet add one or two spoons of lemon juice in it. And if you find it more tart add some sugar syrup to balance the taste.

Stir, Stir, Stir !! And it’s readdyy. 

Pour the drink into glass that we set aside. Yeah! We are all ready to serve the drink.

Variations of Pineapple Margarita Mocktail

The pineapple margarita mocktail is a perfect blend of sweet and tart. We like to keep it simple but yes you can definitely give it a variation by adding some blueberry syrup, orange syrup, and grape syrup. And you can also make a spicy blend out of it by adding some chili flakes on a rim or green chili in garnishing.

If an occasion is coming up and you are in thought of what to make a special and refreshing drink to please your friends and family so try out our easy drinks recipes. You will surely find the top choice for your occasion.

pineapple margarita mocktail recipe
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Homemade Pineapple Margarita Mocktail Recipe

This pineapple margarita mocktail recipe is a summer based tropical drink. A perfect blend of sweet and tart that makes your gathering cool and memorable.
Prep Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: American, Mexican
Keyword: drink, homemade, margarita, mocktail, pineapple, Summer
Servings: 4 People

Ingredients

  • 1 Cup Pineapple Juice
  • 1 Cup Lemon Juice
  • 3 Tbs Sugar Syrup
  • 1/2 Cup Pineapple Cubes
  • 1/4 Cup Lemon Wedges
  • 1 Glass Soda Water
  • Ice Cubes
  • Salt and sugar for rimming the glass

Instructions

  • Cut a slice of lime and run it around the rim of a glass, dip the rim in a plate of salt or sugar.
  • In a pitcher add the ingredients ( pineapple juice, lemon juice, sugar syrup, soda, and ice cube).
  • Give them a nice stir. Garnish the drink with pineapple chunks and lemon wedges.
  • Gently pour the drink into glass and your drink is ready to serve.

Quick and Easy Pancake Recipe | Fluffy Homemade Pancake Recipe

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Homemade Easy Pancake Recipe

Pancakes stand as a versatile and cherished breakfast delight or as a dessert, savored by taste buds across the globe. let’s embark on a culinary adventure with this foolproof quick and easy pancake recipe that promises to deliver a stack filled with perfection and richness of flavor in every delightful bite. Pancakes are expertly cooked on a sizzling griddle or skillet, concluding in a stack of delicately thin, perfectly round, and irresistibly fluffy delights crowned with a luscious golden brown skin.

Savor the simplicity of our basic pancake recipe, a blank canvas alluring everyone to effortlessly unleash their creativity. Craft it with multiple unique toppings that suits your palate.

Homemade Pancake Recipe Ingredients

Indulge in the journey of joy by creating a masterpiece with our time tested homemade fluffy pancake recipe. It can be easily prepared with a few basic and simple ingredients.

  • All purpose flour 1 Cup
  • Sugar 1/2 Cup
  • Salt 1/4 Tsp
  • Baking powder 1/12 Tsp
  • Baking soda 1/2 tsp
  • Milk 1/2 Cup
  • Vanilla essence 1 1/2 Tsp
  • Butter (unsalted) 1 Tsp
  • Egg 1

How To Make Easy and Fluffy Pancake

When we discuss the delectable realm of homemade pancake recipe, everything begins with batter preparation. While preparing pancake batter, combine all the dry and wet ingredients separately.

Whisking Dry Ingredients

In a bowl add all the dry ingredients (all purpose flour, sugar, salt, baking powder and baking soda) and whisk them properly.

Whisking Wet ingredients

In another bowl whisk all the wet ingredients ( egg, milk, vanilla essence, melted butter) well.

Note: Here in our pancake recipe we are using unsalted butter for making pancakes. If you are using salted butter simply lessen the quantity of salt while mixing dry ingredients.

Combining The Batter

After mixing the ingredients separately, combine them just before cooking the pancake. When the two mixtures amalgamate, use a delicate touch to make sure no lump is left. Excessive mixing of the batter is a common blunder that can result in a dense and flat texture rather than attaining the desired lightness and fluffiness.

Cooking The Pancakes

Cooking Pan Cakes

The fluffy pancake recipe is easy and quick yet challenging if you don’t understand it correctly. Everything is done from mixing to combining the batter now let cook and enjoy.

Take a nonstick skillet or a griddle for preparing pancakes. On a low flame let the skillet heat for a minute and brush it with butter. Greasing the pan is optional, a nonstick pan doesn’t require grease. However, you might miss out on those irresistibly crispy edges.
Take a scoop full or 1/4 cup of batter and pour in a skillet evenly making a 4 to 5 inch circle. Allow them to cook on a medium flame for 1 to 2 minutes or until the edges appear dry and bubbles pop on the top surface. Flip the pancake and let it cook from the other side. Once they turn out golden and fluffy in the middle you are all set to enjoy these fluffy pancakes with toppings of your choice.

Toppings For Homemade pancake

Pancakes are a dearly loved breakfast and dessert dish enjoyed everywhere all over the world. This homemade fluffy pancake recipe is a simple, quick and most easy recipe with some basic ingredients.

Cheers to all the sweet tooths out there!! Do you know what the best part of pancakes is, you can have them every day with a little switch of toppings and add-ins. Indulging in these delights daily with delightful flavor is pure bliss. You can craft these blank canvases with a mizzle of maple syrup or honey, some dusted powdered sugar and a dollop of butter. Elevate the experience by adding more flavor and color with toppings like chocolate chip or syrup, fresh fruits like banana, strawberry, blueberry, or kiwi, whipped cream and oats.

Homemade Easy Pancake Recipe
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Quick & Easy Pancake Recipe | Fluffy Homemade Pancakes Recipe

Discover the secrets to fluffy homemade pancakes with our quick & easy pancake recipe. Perfect breakfast awaits!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Keyword: Easy Pancake Recipe, Fluffy Pancake Recipe, Homemade Pancake Recipe, Pancake, Pancake Recipe
Servings: 4 People

Ingredients

  • 1 Cup All Purpose Flour
  • 1/2 Cup Sugar
  • 1/4 TSP Salt
  • 1/2 TSP Baking Powder
  • 1/2 Cup Milk
  • 1 1/2 TSP Vanilla Essence
  • 1 TSP Butter Un Salted
  • 1 Egg

Instructions

  • Combine all the dry ingredients (all-purpose flour, sugar, salt, baking powder, and baking soda) in a bowl and whisk until well mixed.
  • Whisk together the wet ingredients (egg, milk, vanilla essence, melted butter) thoroughly in a separate bowl.
  • Once the dry and wet ingredients are mixed separately, blend them together just before cooking the pancake. When the two mixtures come together, handle the batter gently to ensure it's smooth without any lumps. Avoid overmixing as it can result in a dense, flat pancake rather than the desired light and fluffy texture.
  • Heat a non-stick skillet or griddle over low heat for a minute and lightly brush it with butter. While greasing is optional, it enhances the crispy edges. Pour about 1/4 cup of batter onto the skillet, spreading it evenly into a 4 to 5-inch circle. Cook on medium flame for 1 to 2 minutes until the edges are dry and bubbles form on the surface. Flip the pancake and cook until golden and fluffy. Top with your favorite toppings and enjoy!
  • Transform these blank canvases into culinary delights by drizzling them with maple syrup or honey, dusting them with powdered sugar, and adding a dollop of butter. Enhance the experience further with a burst of flavor and color by topping them with chocolate chips, fresh fruits such as banana, strawberry, blueberry, or kiwi, whipped cream, and a sprinkle of oats. Let your creativity soar and enjoy the exquisite flavors!

Homemade Fish Nuggets Recipe: How To Make Fish Nuggets

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Are you in search of how to make fish nuggets? Don’t fret, this fish nugget recipe is simpler than you may imagine, tasty and tender on the inside and exceptionally crunchy on the outside. Home-made fish nuggets are an easy and speedy snack option for kids during school and after-school hours. Fish nuggets are not only tempting and delicious but also healthy and a wholesome choice for the entire family.

Now, Let’s talk about trying different things. While enjoying home-made fish nugget, there are many ways to get creative. You can explore different types of fish or experiment with various seasonings. Have you ever added a bit of cayenne pepper for some heat in fish nuggets recipe? Or how about adding some cheese to the breadcrumbs for a cheesy flavor? The opportunities are endless!

Lastly, it’s not just about how they taste. Preparing crispy fish nuggets can be a soothing experience. There is a natural sense of satisfaction in the routine of coating each piece, frying it to perfection, and then witnessing the joy of your loved ones savoring them.

What Fish To Use for Making Fish Nuggets

Fish nuggets can be made with round white fish like cod, haddock, or halibut. This fish nuggets recipe primarily uses cod, which, in our opinion, imparts a subtle and delicate flavor to the nuggets. Cod is a versatile, white, flaky fish known for its adaptability.When fried, it becomes wonderfully crispy, making it an ideal choice for our nugget adventure. Using flatfish, like plaice or sole, is not recommended due to their delicate flesh, which may not retain its shape as effectively in the making of fish nuggets.

Fish Nuggets Recipe Ingrediants

As we explore the tasty world of Fish Nuggets, it’s important to know the ingredients that are added in fish nuggets recipe. They are not just things put in a pot, they carry the traditions, and the magic of flavors.

For Marination

  • Boneless and skinless
  • fish 800 Gm
  • Garlic paste 1 Tsp
  • Ginger paste 1 Tsp
  • Black pepper powder 1/2 Tsp
  • Red chilli powder 1 Tsp
  • Lemon juice 1 TBsp
  • Red food color 1/3 Tsp
  • Salt 1 Tsp or to taste

For Batter

  • All purpose flour 1/2 Cup
  • Corn flour 1/2 Cup
  • Milk 1 Cup
  • Baking powder 1/2 Tsp
  • Chicken broth cube 1
  • Black pepper powder 1/2 Tsp
  • Salt 1/2 Tsp
  • Lemon juice 1 TBsp
  • Dried thyme herb 1 Tsp
  • Food color

For Coating

  • All purpose flour
  • Breadcrums

How To Make Fish Nuggets

Cooking is like a passionate adventure, resembles creating art on an empty canvas, with every ingredient serving as a brushstroke, adding depth, flavor, and emotion to the masterpiece. Crispy fish nuggets that will delight your palate is a breeze that can be made quickly without any obstacle.

Cleaning and Cutting

Firstly, clean the fish if it contains bones or skin. Wash it thoroughly and then pat it dry with a paper towel.

Now, cut the boneless fish fillet into pieces that are approximately 1 to 1.5 inches in size. If you feel it’s necessary, you can further dry the fish using a paper towel.

Marinating The Fish

Now, in a bowl, add all the ingredients mentioned for the marination and mix them thoroughly. Then, add the fish pieces one by one, mixing them in the marinade as you go.

After the marination, cover the bowl with a lid and place it in the refrigerator. Allow the fish to rest for 1 to 2 hours. You can let the fish rest even longer if you desire deep and exceptional flavor.

Preparing the Batter

In a bowl, add the ingredients for the batter one by one which are mentioned above. First, add all the dry ingredients into the bowl and mix them thoroughly.

At last, gradually start adding milk to a bowl of batter and keep mixing it so no lump is left. Make sure that the batter is neither too thick nor too thin.

Dipping And Coating

After marinating the fish pieces and preparing the batter for dipping, let’s proceed with the coating.We will be taking two flat plates, adding all purpose flour in one plate and breadcrums in second plate for coating. Now, we are all set to dip and coat the marinated fish pieces for fish nuggets.

Take a piece of marinated fish with the help of tong or fork and coat it with all purpose flour. Press the piece while coating from both side for evenly coating.

After coating with all purpose flour, dip it nicely in a prepared batter and make sure to cover it completely with the paste that adds layer and flavour to the nuggets.

After dipping in batter, coat the fish piece with crunch master, breadcrumbs that will add irresistible crunch to the fish nuggets.

Repeat the steps for each individual piece.

Set the coated pieces in a try and let them rest for 15 min in the refrigerator.

Frying The Nuggets

Oh my my !! its so satisfying watching nuggets sizzling in a pan. Is’nt it? So finally, it’s time to fry and enjoy !!

In a frying pan add oil for deep frying heat it properly.
After heating the oil start adding the fish nugget pieces one by one. Keep frying on a medium flame for 2-3 min until both sides hue golden brown. Once done transfer to a plate with a slotted spoon and it is ready to serve.

Refrigerate Fish Nuggets

Are you fond of fish nuggets? Prepare them for once and enjoy endlessly. Fish nuggets can be refrigerated for upto 6 months. Simply prepare them and set them in a tray nicely, freeze them untile they become hard completely, transfer them in a ziplock bag and store. Defrost 30 min before frying.

Fish Nuggets Variations

Home made fish nuggets are healty and delicious go to option for your loved ones. Although, there are many ways of making fish nuggets but you will definately find this fish nuggets recipe simple and easy. If you are a spice lover adding little amont of red or green chillies will give you some tempting heat and if you are a cheese lover than adding cheese will bomb mushy cheesy flavour in your mouth.

To Serve With

These hot and tempting crispy homemade fish nuggets can be served as snacks with different Sauces, and giving them some traditional touch you can also serve them with Chutny and Raita of your choice. You can also serve them as a siders with any rice dish like Pulao, Biryani and Fried Rice.

Hey, one moment !! the conversation does not end here yet. If you want to give your children a delicious and healthy mid-day meal for their school, these homemade fish nuggets can be the best choice.

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Homemade Fish Nuggets Recipe: How To Make Fish Nuggets

Learn how to make delicious fish nuggets at home with our easy-to-follow fish nuggets recipe. Elevate your cooking skills and treat your taste buds to the satisfaction of homemade goodness. Discover the joy of crafting crispy and flavorful fish nuggets in your own kitchen!
Prep Time30 minutes
Cook Time4 minutes
Course: Snack
Cuisine: Pakistani
Keyword: crispy, Nuggets, school lunch
Servings: 5

Ingredients

For Marination

  • 800 gm Boneless and Skinless Fish
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1/2 tsp Black Pepper Poweder
  • 1 tsp Red Chilli Powder
  • 1 tbsp Lemon Juice
  • 1/3 tsp Red Food Color
  • 1 tsp Salt or to Taste

For Batter

  • 1/2 cup All Purpose Flour
  • 1/2 cup Corn Flour
  • 1 cup Milk
  • 1/2 tsp Baking Powder
  • 1 cube Chicken Broth
  • 1/2 tsp Black Papper Powder
  • 1/2 tsp Salt or to Taste
  • 1 tbsp Lemon Juice
  • 1 tsp Dried Thyme Herbs
  • 1/4 tsp Food Color

For Coating

  • 1 cup All Purpose Flour
  • 2 cups Breadcrums

Instructions

Cleaning and Cutting:

  • Clean fish if it contains bones or skin; wash and pat dry.
  • Cut boneless fish fillet into 1 to 1.5-inch pieces.
  • Optionally, further dry the fish with a paper towel.

Marinating the Fish:

  • Mix all marination ingredients in a bowl.
  • Add fish pieces, ensuring thorough coating.
  • Cover the bowl and refrigerate for 1-2 hours for enhanced flavor.

Preparing the Batter:

  • In a bowl, sequentially add dry batter ingredients.
  • Gradually add milk, ensuring a lump-free, medium-consistency batter.

Dipping and Coating:

  • Set up two plates with all-purpose flour and breadcrumbs.
  • Coat marinated fish pieces in flour, ensuring even coverage.
  • Dip the floured pieces into the batter, covering them entirely.
  • Coat with breadcrumbs for an irresistible crunch.
  • Repeat for each piece and let them rest in the refrigerator for 15 minutes.

Frying the Nuggets:

  • Heat oil in a frying pan for deep frying.
  • Fry the fish nugget pieces on medium flame until both sides are golden brown (approximately 2-3 minutes).
  • Transfer the fried nuggets to a plate using a slotted spoon.
  • Serve and enjoy the sizzling, crispy fish nuggets!

Homemade Mango Lassi Recipe (Easy and Simple)

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Mango Lassi Recipe

Mango lassi drink is a summertime beverage. When it’s hot outside and you feel sluggish, This easy and simple homemade mango lassi recipe will definitely make your day ace and wonderful. Mango lassi is basically a commingle of Mango and Yogurt with some flavor enhancers.

What Is Mango Lassi?

Lassi, a creamy and frothy drink is a yogurt base drink blended with water or milk and topped with a heavy dolloped cream. It can be made salty or sweet, with mint or with fruits as well. Many years back lassi was used as a herbal (ayurvedic) drink with healing and comforting properties but as time passes people start giving it variations with nuts and fruits and mango lassi is one of the parts of this variation. As Mango is a highly consumed summer seasonal fruit with its top-notch bright yellow color, adorable smell, and delicious taste, When combining it with lassi, enhances the flavor and richness of the drink. 

Mango lassi is much similar to mango smoothies and mango shakes and is one of the top-hit drinks in the summer season in Pakistan.

Mango Lassi Originated From

Lassi originated from the subcontinent its basically a Pakistani and Indian Punjab region drink. But now it’s commonly consumed all over the world.

Mango Lassi Ingredients:

Mango Lassi Ingredients
  • Mangoes medium size 3
  • Yogurt 3 cups
  • Milk 1 glass
  • Sugar 1/2 cup
  • Cardamom seeds 10-12 or powder 1/2 Tsp
  • Mango chunks for topping

How To Make Mango Lassi

As everyone knows restaurant style mango lassi is a top-hit drink but why only drink it in restaurants? This easy and simple homemade mango lassi recipe will definitely give you a restaurant feel once served.

1. Wash mangoes thoroughly and peel off the skin.

2. Cut them into a cube shape and set them aside.

3. In a blender add cubed mangoes.

Adding mango to a mango lassi blending jug

 

4. After adding mangoes, add sugar in a jug.

Adding Sugar To a mango lassi blending jug

 

5. Add yogurt to a blender after adding sugar.

Adding yogurt To a mango lassi blending jug

 

6. Add some milk to a jug.

Adding milk To a mango lassi blending jug

 

7. After adding milk, add some cardamom seeds or powder.

Adding Cardamom seeds to a mango lassi blending jug

 

8. Cover the lid and make a nice blend so that all the components combine together.

After completing the blending process, pour out the drink in a glass and top it with some mango chunks to make it presentable and you are all set to enjoy your creamy mango lassi.

Tips: Mango is a seasonal fruit. If you are out of mango season but still crave to drink mango lassi you can also use canned mango pulp or frozen mango chunks to make this recipe.

Mango Lassi Recipe
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Homemade Mango Lassi Recipe (Easy and Simple) - Steps with Pictures

Mango Lassi is a creamy and refreshing Indian beverage made with ripe mangoes, yogurt, and a touch of sweetness. It's a perfect drink to enjoy during hot summer days, offering a tropical and tangy flavor that will leave you wanting more. try this easy homemade mango lassi recipe now!
Total Time15 minutes
Course: Drinks
Cuisine: Pakistani
Keyword: beverage, easy, quick, Summer
Servings: 3 Person

Ingredients

  • 3 Mangoes Medium Size
  • 3 cup Yogurt
  • 1 glass Milk
  • 1/2 cup Sugar
  • 10-12 Cardamom Seeds
  • Mango Chunks For Topping

Instructions

  • Thoroughly wash the mangoes and remove the skin.
  • Cut the mangoes into cubes and set them aside.
  • Place the cubed mangoes in a blender.
    Adding mango to a mango lassi blending jug
  • Add sugar to a jug after adding the mangoes.
    Adding Sugar To a mango lassi blending jug
  • Add yogurt to the blender after adding the sugar.
    Adding yogurt To a mango lassi blending jug
  • Pour some milk into the jug.
    Adding milk To a mango lassi blending jug
  • After adding the milk, add cardamom seeds or powder.
    Adding Cardamom seeds to a mango lassi blending jug
  • Cover the blender with a lid and blend the ingredients until they are well combined.
  • Once the blending process is complete, pour the drink into a glass.
  • Garnish the drink with some mango chunks to make it look more attractive.
    Mango Lassi Topped With Mango Chunks

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Best Mint Margarita Recipe | Recipe Of Mint Margarita Drink

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Mint Margarita Recipe

Mint Margarita is a super refreshing and delicious cocktail twist that works great as a thirst quencher in summer to beat the heat. The Mint Margarita recipe is just so easy to make without any obstacles that can keep you hydrated and refreshed all day.

What is Mint Margarita?

Refreshing Mint Margarita drink is made by combining Mint Leaves, lemon juice, black salt, and sugar with soda water. It has a perfectly balanced flavor with all five main tasting notes: Sweet, Sour, Bitter, Salty, and Umami. It has a strong citrus flavor from the presence of lemon, sweetness extracted from sugar, subtly sweet and bitter notes from mint leaves, salty notes from black salt, and sparkling the drink with some soda water.

Mint Margarita Ingredients:

  • Mint Leaves 1 cup
  • Lemon Juice 4 Tbsp
  • Sprite 2 glass
  • Sugar 1/3 cup
  • Black salt 1 Tsp
  • Crushed ice
Picture of Mint Margarita Recipe Ingredients

How To Make Mint Margarita

In our recipe of Mint Margarita, we are using Sprite drink that already consists of sugar. If you are using soda water you can increase the little amount of sugar if you want as the soda water tastes a little bitter.

1. To make Mint Margarita, take a blending jug and add mint leaves.

Adding Mint Leaves in a blending jug

2. After adding mint leaves, add 4 tbsp lemon juice.

Adding lemon juice in a blending jug

3. After adding lemon juice, Now add 1 tsp black salt.

Adding Black Salt in a blending jug

4. To balance out any bitterness and add a touch of sweetness, incorporate 1/3 cup of sugar into the mixture.

Adding sugar in a blending jug

5. Enhance the cooling sensation of your drink by adding ice cubes.

Adding ice cubes in a blending jug

6. To give your drink a sparkling taste, pour two glasses of soda water.

Adding Soda water in a blending jug

7. After adding all the ingredients to the blending jug, give them a good blend.

Blending all the mint margarita ingredients

8. After completing the blending process, remove the lid and carefully pour the juice into a glass filled with ice. For an appealing presentation, garnish the glass with a lemon slice on the rim. Your drink is now ready to be savored and enjoyed.

Mint Margarita Drink in ready to drink in a glass

To expand your collection of thirst-quenching and refreshing drinks, you might want to explore recipes such as the invigorating Falsa Juice, Sparkling Pineapple Margarita Mocktail or the tantalizing Watermelon Juice. These recipes offer an extra burst of flavor and are perfect for keeping you hydrated and refreshed throughout your day. By adding these delightful drinks recipes to your daily chart, you can enjoy a diverse range of delicious and revitalizing beverages.

Benefits Of Mint Margarita Drink

Mint Margarita is not only a flavorful and delicious drink but also offers multiple benefits. Let’s elaborate on these points in detail:

Hydration: Mint margarita is an excellent choice to stay hydrated, especially during the hot summer months. The combination of mint leaves, lemon juice, and Sprite helps replenish fluids in your body and quench your thirst effectively.

Improved Brain Function: Mint is known for its refreshing aroma and invigorating properties. Consuming mint margarita can have a positive impact on your brain function by increasing alertness and enhancing cognitive performance.

Boosted Immune Health: Mint leaves contain various vitamins, minerals, and antioxidants that can support a healthy immune system. Enjoying mint margarita may provide a boost to your immune health, helping your body defend against common illnesses.

Reduced Bad Breath: Mint is widely recognized for its ability to freshen breath. Mint margarita, with its minty flavor and aroma, can help combat bad breath, leaving you feeling refreshed and confident.

Healthy Digestion: Mint has been traditionally used to aid digestion and relieve digestive discomfort. Mint margarita can have a soothing effect on the stomach, promote digestion, and alleviate indigestion or bloating.

Weight Loss Support: Mint is a low-calorie herb that can contribute to weight loss efforts. By replacing high-calorie sugary drinks with mint margarita, you can enjoy a refreshing beverage while reducing your overall calorie intake.

In summary, indulging in a mint margarita not only provides a delightful taste experience but also offers benefits such as hydration, improved brain function, boosted immune health, reduced bad breath, support for healthy digestion, and potential assistance in weight loss goals.

Mint Margarita Recipe
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5 from 3 votes

Mint Margarita Recipe

Mint Margarita is a refreshing blend of mint leaves, lemon juice, sugar, black salt, crushed ice, and Sprite. It's a delightful and hydrating drink with potential benefits for brain function, immune support, and digestion. Garnish with a lemon slice for an appealing presentation.
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: beverage, easy, quick, Summer
Servings: 2 People

Ingredients

  • 1 cup Mint Leaves
  • 4 tbsp Lemon Juice
  • 1 tsp Black Salt
  • 1/3 cup Sugar
  • crushed ice
  • 2 glass Sodawater (Sprite)

Instructions

  • To prepare a Mint Margarita, take a blending jug and add fresh mint leaves.
    Adding Mint Leaves in a blending jug
  • After adding the mint leaves, incorporate 4 tablespoons of lemon juice.
    Adding lemon juice in a blending jug
  • After adding the lemon juice, proceed to add 1 teaspoon of black salt.
    Adding Black Salt in a blending jug
  • To balance bitterness and add a touch of sweetness, include 1/3 cup of sugar in the mixture.
    Adding sugar in a blending jug
  • Elevate the refreshing coolness of your drink by adding ice cubes.
    Adding ice cubes in a blending jug
  • To infuse your drink with a sparkling taste, pour two glasses of soda water.
    Adding Soda water in a blending jug
  • Once all the ingredients are added to the blending jug, blend them thoroughly until well combined.
    Blending all the mint margarita ingredients
  • Pour the juice into an ice-filled glass, and garnish with a lemon slice. Enjoy your refreshing drink!
    Mint Margarita Drink in ready to drink in a glass

Video

Pakistani Beef Yakhni Pulao Recipe

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Beef Yakhni Pulao Recipe

Pulao!… Oh, wow!
This is an instant expression when you hear it’s a pulao day. Yakhni pulao is an old-school dish. People of all ages love this traditional dish. Beef yakhni pulao is a famous festival dish in Pakistan. Following this Beef yakhni pulao recipe will lead you to an amazing and juicy rice main course that you will definitely never forget.

What is Beef Yakhni Pulao?

Pulao is a flavorful rice dish that is commonly served as a main course. Beef Yakhni Pulao is a variation of pulao where rice is cooked with meat broth (Yakhni), along with a blend of seasonings and spices. This dish holds a special place in Pakistani cuisine, and while the beef yakhni pulao recipes may differ across regions, Beef Yakhni Pulao is the most popular variation compared to chicken or mutton pulao.

Traditionally, authentic Beef Yakhni Pulao consists of beef broth, rice, salt, and black peppercorns. However, to add more variety and enhance the flavors, spices are often incorporated into the dish, resulting in a delightful twist to the traditional beef yakhni pulao recipe.

Origin:

Pulao is a rice dish consumed mainly in Central Asia, South Asia, and the Middle East. Calling pulao an old-school dish has a reason. Cooking rice with the broth was introduced at the time of the Abbasid Caliphate and spread out vastly in Spain, Afghanistan, and eventually worldwide.

Beef Yakhni Pulao Recipe Ingredients

For making Beef Broth (yakhni);

  • Beef mix boti 1/2 Kg
  • Ginger garlic paste 1 1/2 Tbsp
  • Onions medium size 1
  • Water 1.5 Ltrs
  • Salt 1 Tbsp or to taste
  • Cloves (laung) 10
  • Cinnamon (Dar Chini) stick 1
  • Black Cardamom (Bari Ilaichi) 1
  • Black peppercorns (Kali Mirch) 1/2 Tsp
  • Fennel seeds (Saunf) 1/2 Tsp
  • Coriander seeds (Sabut dhania) 1/2 Tbsp
  • Cumin seeds (Zeera) 1/2 Tbsp
  • Bay leaves (tez Paat) 2

To Prepare Pulao;

  • Basmati Rice 1/2 Kg
  • Oil 1/2 cup
  • Onion medium size 1
  • Turmeric powder (Haldi) 1/2 Tsp
  • Coriander seeds (Sabut Dhania) 1/2 Tsp
  • Cumin (zeera) 1/2 Tsp
  • Fennel seeds (saunf) 1/2 Tsp
  • Green chili pepper 3
  • Yogurt (dahi) 1/2 Cup

Topping;

  • Mint leaves
  • Cilantro
  • Green chili pepper
  • Food color

How To Make Beef Yakhni Pulao?

We have distributed Beef Yakhni Pulao Recipe in 5 easy steps to make it more convenient for you to understand.

For making Beef Broth (yakhni)

For broth put whole spices (Cloves, Cinnamon stick, Badi Elaichi, Black peppercorns, Fennel seeds, Coriander seeds, Cumin seeds, Bay leaves ) in a muslin cloth and knot it tightly. This will help in infusing all the spices in broth without being mixed. You can also use an herb infuser if you have otherwise this method will keep your pulao clean and flavor full.

  1. In a saucepan to prepare the broth, add water, Beef, sliced onion, Ginger Garlic paste, and Salt.
  2. Add whole spices knotted in a muslin cloth and cover the lid. Let the beef cook on a low medium flame for 50-60 minutes or until the meat is done so that it is tender well and absorbs the flavor of spices. You can use a pressure cooker to prepare it in less time it will take (20-25) minutes to be done.
  3. Once the meat is tendered properly, discard the muslin cloth or remove the herb infuser if you are using it.
  4. Take off the meat in a bowl with a tong or slotted spoon from stock and set aside. Cook the remaining stock to reduce it until 3 cups are left and save it for later use. 

Soaking Rice for Pulao

Here we are using Basmati Rice for pulao. Remember to soak your rice according to the rice you are using.

  1. To clean the rice wash them thoroughly under running water in a strainer.
  2. Soak them in a bowl for 30 min. Take the amount of soaking water double then the rice you are using. 30 minutes is the best time to soak basmati rice.
  3. After the soaking process is completed, drain the rice so that all the starchy layer that was built on the rice naturally washes away. Keep drained rice aside for later use.

Combining Broth With Rice

Once you are done with the preparation of broth and soaking of rice, you are all set to make Beef Yakhni Pulao.

Roasting and chopping:

We add whole spices in broth just to infuse them in meat. Here in Bhunai, we are roasting coriander seeds, fennel seeds, and cumin. After roasting crush them and set aside. Take green chili peppers, chop them, and keep them aside as well.

Before we start making beef yakhni pulao, the most important thing to keep in mind is when you are making a rice dish make sure to use a pot that is wide and large it will make rice puffy. Use a heavy base pot so that rice does not stick at the bottom and cooks evenly.

  1. In a pot, add oil and let it heat so the rawness ends.
  2. Add chopped onion in oil and sauté until they turn golden brown.
  3. Add Ginger Garlic paste and sauté for a while.
  4. Add cooked meat to a pot that was kept aside in a bowl.
  5. In a pot add roasted and crushed cumin, coriander seeds, and fennel seeds(saunf), and to give a kick of heat add chopped green chili pepper after meat and sauté them well.
  6. Ensure that the yogurt is at room temperature and whisk it thoroughly. Transfer the yogurt to a pot and mix it well. Cook the yogurt on medium-high heat until all the ingredients are well incorporated, the water reduces, and the oil separates.
  7. After the oil starts leaving the sides add prepared beef stock in a pot and mix it well so that all the components settle well.
  8. Add soaked and drained rice into the pot and stir it gently so that yakhni and rice mix well.
  9. Let it cook on a medium-high flame with a lid open until the water inside the pot starts to reduce. 

Pulao is made by simmering rice by keeping the lid open. When you find most of the water is evaporated lower the heat. You are just left with the steaming process.

Steaming Pulao Rice

  1. You will find potholes on the top layer of rice when water is evaporated. At that time lower the flame and place the tawa or griddle underneath the pot.
  2. At the top before covering the rice, add mint leaves, and food color for aromatic touch.
  3. Take a piece of kitchen towel or cotton cloth and wrap it on a lid that you are using for steaming this will help in deep steaming and help the rice to absorb the moisture.
  4. Cover the lid and steam cook for 10 minutes.

Resting;

  1. After completing the process of steaming turn off the flame and keep the lid covered  give your rice little rest for up to 15 minutes allow the rice to settle in perfection and can absorb all the remaining moisture.
  2. After 15 minutes mix the rice carefully in a gentle way. Resting them for too long will make the rice clumpy or stick to the bottom.

Take it easy!! It’s ok if you have cooked or steamed rice a little longer or a little shorter. There is enough room for these errors.

Troubleshooting:

  • As you know beef takes much time in tendering. Roaming around while making broth impatiently is not an option. Let the meat cook on low flame to be tender well with the well-flavored broth. 
  • To prevent from breaking while sautéing, Make sure meat is well cooked but not falling off the bones.
  • How much you are left with stock depends on your stove heat and the pot you use. If you find more water content in stock cook it a little longer. And if it’s not enough as much as required, add some water and give it a boil.
  • Avoid stirring rice after adding in boiling broth this will lead to breaking rice and interfere with building up the heat.
  • You just have to simmer the rice not boil them. This gives the rice time to absorb the liquid.
  • Making it covered will ruin your rice. The best option is to simmer the rice uncovered.
  • If there is too much moisture before steaming, simmer it a little longer and steam for less time to avoid breakage.
  • If you find the rice dry before steaming sprinkle some water over the top of the rice before steaming or use a wet cloth instead of a dry cloth when covering the pot for steaming rice. This will give extra required moisture to your rice.
  • Use a skimmer (a round spoon with small holes) or rice paddle while mixing or serving. Using other kinds of spoons can cause breakage to your rice kernels.

To Double The Beef Yakhni Pulao

When you have arranged a feat at your place, double the beef yakhni pulao recipe that is perfect for 8-10 people. Simply,
 
  • Double all the ingredients that are mentioned In the ingredients section except water. Increase half of the mentioned amount of water to make broth.
  • Use a large and wide pot so that the rice does not stick to each other.
  • Also, increase sauté and simmer timings for up to 3 minutes.

Making Broth(Yakhni) In Advance

Don’t you know a fun fact about broth!!!
Making broth in advance a day or two develops more deeper flavor in meat and stock. Just make it and refrigerate it. You may find some fat layer on top of the broth but don’t worry it’s the juicy extract that comes from the meat a meat fat. Let the broth come close to room temperature and the layer of fat will dissolve within.

How To Serve Beef Yakhni Pulao

Making delicious pulao is not the way to attract until it looks mouthwatering. To make it look flavorful full sprinkle some greens (mint leaves, green chili pepper slit in halves, cilantro) and yes some crunchy and crispy fried onions.

To Sevre With

Pulao has a savory flavor with less spice. Someone who is fond of spices can pair it up with Mint Raita and Garlic chutney.
Cucumber raita also goes well with pulao as a sider with its creamy texture.

Arranged a feast? Oh, well then serving pulao with a main course like Qorma or Chicken Karahi is the best option. You can also serve Shami Kebabs or Aloo Tikki as siders.

How can you forget the refreshing end of a meal, Try our Mint Margarita Recipe or Pineapple Margarita Mocktail Recipe and make meal ending sparkling.

Pulao and Zarda, the ultimate flavor fusion! Brace yourself for a taste sensation like no other. Imagine this: Pulao and Zarda, united on your plate in perfect harmony. Yes, you heard it right! Indulge your taste buds by mixing these two delectable dishes together. It may sound unconventional, but trust us, it’s a match made in foodie heaven. Don’t be shy, be bold! Give this extraordinary combo a whirl and prepare to be blown away by the explosion of flavors. 

Beef Yakhni Pulao Recipe
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5 from 1 vote

Pakistani Beef Yakhni Pulao Recipe

Pakistani Beef Pulao is a flavorful one-pot rice dish that combines tender beef and aromatic spices for a delicious and satisfying meal.
Total Time3 hours
Course: Main Course
Cuisine: pakis
Keyword: Pulao
Servings: 5 People

Ingredients

For Making Beef Broth

  • 1/2 KG Beef Mix Boti
  • 1 1/2 tbsp Ginger Garlic Paste
  • 1 Onion Medium Size
  • 1.5 ltr Water
  • 1 tbsp Salt
  • 10 Laung (Cloves)
  • 1 Cinaman Stick (Dar Chini)
  • 1 Bari ilaichi (Black Cardamom)
  • 1/2 tsp Black peppercorns (Kali Mirch)
  • 1/2 tsp Fennel seeds (Saunf)
  • 1/2 tbsp Coriander seeds (Sabut dhania)
  • 1/2 tbsp Cumin seeds (Zeera)
  • 2 Bay leaves (tez Paat)

To Prepare Pulao

  • 1/2 KG Basmati Rice
  • 1/2 cup Oil
  • 1 Onion Medium Size
  • 1/2 tsp Turmeric powder (Haldi)
  • 1/2 tsp Coriander seeds (Sabut Dhania)
  • 1/2 tsp Cumin (zeera)
  • 1/2 tsp Fennel seeds (saunf)
  • 3 Green chili pepper
  • 1/2 cup Yogurt (dahi)

Toppings

  • Mint Leaves (Podina)
  • Cilantro (Hara Dhania)
  • Green Chili Pepper
  • Food Color

Instructions

For making Beef Broth (yakhni)

  • 1. In a saucepan, combine water, beef, sliced onion, ginger garlic paste, and salt.
  • 2. Add a bundle of whole spices tied in a muslin cloth and cover the lid. Allow the beef to cook over low to medium heat for approximately 50-60 minutes until it becomes tender and absorbs the aromatic flavors of the spices. Alternatively, you can use a pressure cooker to expedite the cooking process, taking around 20-25 minutes to achieve the desired tenderness.
  • 3. After the meat has been properly tenderized, remove the muslin cloth containing the whole spices or take out the herb infuser, if used.
  • 4. Using tongs or a slotted spoon, carefully transfer the meat from the stock to a separate bowl and set it aside. Proceed to cook the remaining stock, allowing it to reduce until only 3 cups remain and save it for later use.

Soaking Rice for Pulao

  • 1. To ensure the rice is clean, thoroughly rinse it under running water using a strainer.
  • 2. Soak the rice in a bowl for 30 minutes, ensuring that the amount of soaking water is twice the quantity of rice you are using. This soaking time is ideal for basmati rice.
  • 3. Once the soaking process is complete, drain the rice so that all the starchy layer that was built on the rice naturally washes away. This step ensures that the rice is clean and ready for use. Set aside the drained rice for later use.

Combining Broth With Rice

  • We add whole spices in broth just to infuse them in meat. Here in Bhunai, we are roasting coriander seeds, fennel seeds, and cumin. After roasting crush them and set aside. Take green chili peppers, chop them, and keep them aside as well.
  • 1. In a pot, add oil and let it heat so the rawness ends.
  • 2. Add chopped onion in oil and sauté until they turn golden brown.
  • 3. Add Ginger Garlic paste and sauté for a while.
  • 4. Add cooked meat to a pot that was kept aside in a bowl.
  • 5. In a pot, add roasted and crushed cumin, coriander seeds, and fennel seeds (saunf) for a burst of flavor. After adding the meat, sauté them well. To add a spicy kick, incorporate finely chopped green chili pepper.
  • 6. Make sure the yogurt is at room temperature and whisk it thoroughly to achieve a smooth consistency. Transfer the yogurt to a pot and mix it well. Cook on medium-high heat, stirring continuously, until all the ingredients are thoroughly combined, the water content reduces, and the oil separates.
  • 7. Once the oil starts to separate and leave the sides, add the prepared beef stock to the pot. Mix it well to ensure that all the components are properly incorporated and settled.
  • 8. Add soaked and drained rice into the pot and stir it gently so that yakhni and rice mix well.
  • 9. Let it cook on a medium-high flame with a lid open until the water inside the pot starts to reduce. 

Steaming Pulao Rice

  • 1. As the water evaporates, you may notice small holes forming on the top layer of rice. When this happens, lower the flame and place a tawa or griddle underneath the pot to prevent the rice from sticking to the bottom.
  • 2. Before covering the rice, add a handful of fresh mint leaves on top for an aromatic touch. You can also sprinkle some food color to enhance the visual appeal of the dish.
  • 3. Take a piece of kitchen towel or cotton cloth and wrap it around the lid that you will be using for steaming. This will facilitate deep steaming and aid in the rice absorbing the moisture effectively.
  • 4. Cover the lid tightly and steam cook the rice for approximately 10 minutes.

Resting

  • 1. After completing the steaming process, turn off the flame and keep the lid tightly covered. Allow the rice to rest for about 15 minutes. This resting period helps the rice to settle and absorb any remaining moisture, resulting in perfectly cooked and fluffy rice.
  • 2. After the 15-minute resting period, gently fluff the rice using a fork or a spatula. Be careful not to overmix, as it can make the rice clumpy or stick to the bottom. The aim is to separate the grains while maintaining their light and fluffy texture.

FAQs

Beef Yakhni Pulao is a traditional dish in Pakistan. It is made by combing beef broth in rice with multiple spices. Its nutty color and flavors makes it unique.

Using the waist part of beef is best for cooking Pulao.


Yes, you can use if you have pre-packaged or homemade beef stock.

After separating the meat from the broth cook it until it is left 3-4 cups if you are using 1/2 kg meat.

Using long-aged basmati rice is the best choice to cook pulao. It will be ok if you are using short-aged basmati.

Pulao rice is cooked by simmering and steaming. If you overcook rice while simmering it will definitely get mushy. To avoid turning your rice mushy, measure the water content while adding rice to boiling stock. Water must be more than rice but not more than 2nd phalanx of your index finger. This ratio is exact for making perfect pulao rice

The authentic beef yakhni pulao recipe does not include any kind of vegetable. Afghani pulao ( kabuli pulao ) is made with multiple vegetables and nuts.

You can make it in both ways either in a pressure cooker or in a pot.

If you are making broth in a saucepan make sure to cook it on a low flame no matter if it takes more time to cook. Try not to interfere with heat by opening the lid again n again.

Beef yakhni pulao tastes yum honestly if made in advance. It deepens the flavor more in meat.

Mint leaves, cilantro, and crispy fry onions goes well for topping pulao.

Store leftovers in air tight container in your refrigerator. You can refrigerate it for up to 3 days. To reheat sprinkle some water on the rice this will make steam and keeps your rice fluffy.

You can adjust spice level according to your taste buds.

You can double the recipes. Simply double all the ingredients but not water. It will take half to the given amount.

Simple Cucumber Raita Recipe – Raita With Cucumber Recipe

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Cucumber Raita Recipe

Cucumber Raita is one of the coolest forms in the raita category. Raita is made from yogurt combined with some spices and herbs. Yogurt is a cooling agent, and to give a double dose of refreshing coolness, it’s best to combine it with cucumber. This way, you can make yourself super refreshed. 

This simple and simple cucumber raita recipe is a must-try and will definitely leave you feeling refreshed and satisfied.

Cucumber Raita Ingredients:

  • Cucumber Chopped 1 Cup
  • Chopped Garlic Cloves 3-4
  • Ground Black Pepper 1/2 tsp
  • Salt 1/3 tsp or to taste
  • Crushed Cumin 1/4 tsp
  • Yogurt 1 1/2 Cup

How To Make Cucumber Raita?

Cucumber raita can be made quickly and without any obstacles. Below is the most simple and authentic recipe for cucumber raita.

Not only to eat, but to eat healthy as well. Here, we are using cucumber with its peel to maximize its nutrients. The skin also adds some crunchiness to the raita.

Directions:

  1. To start, cleanse the cucumber under flowing water. Use salt to gently scrub the cucumber’s skin, then rinse it thoroughly once more to eliminate any traces of dirt or bacteria.
  2. Cut the cucumber into tiny cubes, and likewise, chop the garlic cloves into smaller pieces, keeping them separate for now.
  3. In a bowl, gently beat the yogurt using a whisk until it becomes slightly frothy.
  4. Include the diced cucumber, chopped garlic, salt, ground black pepper, and crushed cumin into the bowl containing the yogurt.
  5. Combine all the ingredients in the bowl until they are well blended, ensuring that everything is evenly incorporated, and you’re finished! The cucumber raita is now ready to be served on a table.

Add-ins:

The authentic cucumber raita recipe has a savory, salty, and mildly sweet flavor. To give cucumber raita traditional touch, you can add some chopped green chili pepper, diced mint leaves, and Chat masala which gives it a zesty and perky flavor.

Benefits Of Cucumber Raita

Cucumber and yogurt are key ingredients in cucumber raita and both of them are rich in vitamins and minerals and contain more water content. This healthy combination helps;

  • To keep hydrated.
  • To boost the immune system.
  • Helps in digestion.
  • Helps to prevent constipation due to water and fiber.
  • Makes skin look healthy
  • Keep blood pressure in check.
  • Helps in weight loss.

Cucumber raita can be eaten as it is or can be served with Biryani, Pulao, Qorma, Kebab, and other main courses.

Cucumber Raita Recipe
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Simple Cucumber Raita Recipe - Raita With Cucumber Recipe

A refreshing side dish made with cucumbers, yogurt, and spices. Mix, chill, and serve cold. Perfect with curries or biryanis. Enjoy the cool and tangy flavors!
Total Time10 minutes
Course: Side Dish
Cuisine: Indian, Pakistani
Servings: 2 Person

Ingredients

  • 1 cup Chopped Cucumber
  • 1 1/2 cup Yogurt
  • 3-4 Chopped Garlic Cloves
  • 1/2 tsp Ground Black Pepper
  • 1/3 tsp Salt or to taste
  • 1/4 tsp Crushed Cumin (Zeera)

Instructions

  • Begin by washing the cucumber in running water. Scrub the skin of the cucumber with salt and wash it again thoroughly to remove any dirt or germs.
  • Chop the cucumber into small cubes, and also chop some garlic cloves separately, setting them aside.
  • In a bowl, lightly whisk the yogurt.
  • Add the chopped cucumber, garlic, salt, ground black pepper, and crushed cumin to the bowl of yogurt.
  • Mix all of the ingredients together thoroughly, and you're finished! The cucumber raita is now ready to be served on a table.

FAQs

Greek yogurt is keto friendly and it can be substituted with regular yogurt. The consistency of greek yogurt is thicker than regular yogurt. As the consistency of raita is not thick so to make raita with greek yogurt add little amount of water or milk in it.

Cucumber raita can be stored in refrigerator for 3-4 days but consuming it freshly is good rather than storing it.

Key ingredients of cucumber raita is cucumber and yogurt. Giving it a variation you can add herbs or spices of your choice to enhance the flavor

Peeling cucumber can lower the amount of fiber and other vitamins and minerals. According to us best way is to use cucumber is with its skin, it boost the nutrient content.

Using fresh garlic is more good and flavourful but it can be substituted woth garlic powder as well.

Cucumber raita is an Indian side dish and it can be eaten with curries, vegetable dishes, Biryani, pulao, and naan as well.

Cucumbers raita can be made ahead of time.

Cucumber raita is made up of regular yogurt while tzatziki is made up of greek yogurt.

Cucumber raita goes well with spicy dishes.

Garlic gives buttery and tang flavour in raita. Making raita without garlic is totally your choice.

In place of fresh herbs, dried herbs can serve as an excellent alternative.

The decision to include fruits in cucumber raita is entirely at your discretion.

Consistency of raita is mostly thin but many people like it in thicker form. If you want to thicker the raita you can add cream in it and if you want in thin form you can add water or milk in it.

Tarbooz Ka Sharbat – Pakistani Style Watermelon Juice

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Tarbooz Ka Sharbat (Pakistani Style Watermelon Juice Recipe)

Watermelon juice, a delicious and refreshing drink that is enjoyed by many throughout the summer season, can also be referred to as Tarbooz ka sharbat in Pakistan. This tasty beverage is particularly popular in many Asian countries due to its ability to quench thirst and keep individuals cool during hot weather. With its bright red color and irresistible sweetness, watermelon juice is a favorite among all age groups.

What is Tabooz Ka Sharbat?

Watermelon juice is a delicious and refreshing drink that can be made in several ways. However, in Pakistan, the people have particular affection for the street-style watermelon juice, known as “Tarbooz Ka Sharbat”. The drink’s popularity in the country is due to its unique flavor, which is a combination of delicate sweetness and citrusy notes that create a refreshing and rejuvenating taste experience. This delicious drink is highly regarded for its refreshing properties, providing a sense of purity and naturalness, and the deep red color of watermelon juice adds to its aesthetic appeal. If you are looking for a refreshing drink to cool down during a hot day, then a glass of watermelon juice is the perfect choice. 

Try our falsa juice recipe to beat the heat and stay hydrated for a whole day.

Ingredients:

  • Watermelon 5 kg
  • water 2 cups
  • sugar 1/2 cup
  • black salt 1/2 tsp
  • Red Syrup (Rohafzah or Jam-e-shirin) 3 tbsp
  • lemon 1

How To Make Tarbooz Ka Sharbat?

Watermelon juice is called “Tarbooz ka sharbat” in Pakistani style. Here you will find the best desi-style watermelon juice, one sip of which refresh and rejuvenate you from within.

  1. Take half of a watermelon, remove the rind, and cut it into cubes.
  2. In a blending jug add half of a cubed watermelon, some sugar, black salt, water, and some ice cubes. Blend them for 30 seconds.
  3. In a pitcher add cubes of watermelon that were set aside, some ice cubes, lemon & yes, the famous red syrup Rohafza or Jam-E-Shirin too. Now pour the blended juice into a pitcher and stir it well. 
Your Watermelon juice is all set to keep you cool!
Tarbooz Ka Sharbat (Pakistani Style Watermelon Juice Recipe)
Print Recipe

Tarbooz Ka Sharbat - Pakistani Style Watermelon Juice

Tarbooz Ka Sharbat is a popular and refreshing watermelon juice in Pakistan. Its unique flavor combines sweetness and citrusy notes, offering a rejuvenating taste. The deep red color adds to its appeal. Perfect for cooling down on a hot day!
Total Time20 minutes
Course: Drinks
Cuisine: Pakistani
Keyword: beverage
Servings: 6 Person

Ingredients

  • 5 KG Watermelon
  • 1 Lemon
  • 1/2 tsp Black Salt
  • 1/2 cup Sugar
  • 3 tbsp Red Syrup
  • Ice Cubes

Instructions

  • Obtain a watermelon and slice it in half. Remove the outer skin or rind from the watermelon, and proceed to cut the fruit into small, cube-shaped pieces.
  • In a blender, place half of a watermelon cut into cubes, along with a bit of sugar, black salt, water, and a few ice cubes. Blend the mixture for 30 seconds.
  • In a container, combine the reserved watermelon cubes, ice cubes, lemon slices, and the well-known red syrup Rohafza or Jam-E-Shirin. Then, pour the previously blended juice into the container and thoroughly mix it.

FAQs

Watermelon juice can be prepared by removing the seeds, allowing you to enjoy a refreshing and seedless beverage.

If you want to use watermelon juice seedless you can remove the seeds before blending.

If you want thick juice with pulp blender is the right option. And if you want juice thin without pulp use juicer to make your juice.

Watermelon juice can be refrigerated upto 4 days in a covered jar.

To create unique and refreshing combinations, watermelon juice can be infused with various other fruits or flavors, allowing you to explore a wide range of delightful options.

Many people like drinking it as it is with pulp and many of them like it without pulp. If you want it without pulp stain the juice with sieve.

You have the flexibility to adjust the sweetness of the juice according to your personal preference, allowing you to tailor it to your desired taste.

Watermelon its self high in water content . But if you want to dilute it you can add little amount of water in it.

Adding ice cubes to watermelon juice provides a cooling effect, making it an even more refreshing and satisfying beverage.

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