India Feast Recipes
Basmati Rice Recipe – Indian Style Vegetable Biryani, Mutton Yakhni Pulao, Chicken Biryani, Plain Pulao, Greek Lemon Rice.
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Ingredients of Mutton
Yakhni Pulao:-
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- 1 kg Mutton
- 1 Star anise
- 3-4 no. Black cardamom,
- 2-3 Green cardamom
- 3-4 Cloves
- 12-15 no. Black peppercorns
- 2 Bay leaf
- 2 medium Onions, sliced
- Salt to taste
- 2 cups Curd
- 1 ½ tbsp Oil
- ½ tbsp Ghee
- 1 tsp Shahi jeera
- 2,3 Green chilies
- 1 Peeled ginger
- ¼ tsp Vinegar
- ½ inch Cinnamon stick
- ¼ tsp Cumin seeds
- ¼ tsp Fennel seeds
- 3 cups 1121 Sella Basmati rice (soaked for 2 hrs)
- 1 ½ tbsp Saffron water
- Fried onion
- Coriander
- Mint sprig
HOW TO MAKE THE EASY & TASTY MUTTON YAKHNI PULAO?
Step 1: In a bowl, add mutton with bones, star anise, black cardamom, green cardamom, cloves, black peppercorns, bay leaf, onions, salt to taste, curd and mix well.
Step 2: Marinate for 15 minutes and keep it aside for further use.
Step 3: In a deep handi, add oil, ghee. Once it’s hot, add shahi jeera and let it splutter well.
Step 4: Add onions and sauté for a minute, Add marinated mutton and sauté well.
Step 5: Cook it for 7-8 minutes on medium flame. Add ginger and green chilli.
Step 6: Add water as required, vinegar and skim it with the help of a ladle.
Step 7: Simmer the yakhni for a while or until the mutton is tender.
Step 8: Remove the bones in a tray and keep aside for further use. Strain the yakhni and keep aside.
Step 9: In a deep handi, add ghee. Once it’s hot, add bay leaf, cinnamon stick, cumin seeds, fennel seeds and let it splutter well.
Step 10: Add cooked mutton and sauté on medium flame for 2-4 minutes.
Step 11: Add prepared yakhni, soaked 1121 sella basmati rice and cover it with the lid. Let it cook on dum for 10-15 minutes or cover it with muslin cloth.
Step 12: Once the rice is cooked well, splash some saffron water and gently mix the rice.
Step 13: Transfer it into a serving bowl. Garnish it with fried onions and coriander spring.
Step 14: Enjoy your delicious mutton yakhni pulao.
Mutton Yakhni Pulao
Chicken Biryani
Greek Lemon Rice
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Chicken Biryani
Ingredients of Chicken Biryani:-
- 1½ cups Biryani Basmati Rice
- 1½ Kg Boneless Chicken
- 1½ tbsps ginger-garlic paste
- 1/2 teaspoon mint leave
- ½ cup yogurt
- Salt as Required
- Ghee for drizzling
- Garam masala powder
- 1 tsp green chili paste
- 1 tsp red chili powder
- 2 tablespoon refined oil
- 3 green cardamom
- 5 clove
- 4 onion
- 1 tbsp coriander powder
- 1 tbsp cumin (jeera) powder
- ½ cup fried onions + for garnishing
- Whole wheat flour (atta) dough for sealing
HOW TO MAKE
Step 1 : Put chicken pieces in a bowl. Add yogurt, salt, 1 tbsp ginger-garlic paste, green chili paste and chili powder, mix well, and set aside to marinate for 1 hour.
Step 2: Wash rice well and soak in water for at least 30 minutes.
Step 3: Meanwhile, Put oil in a deep non-stick pan. Once the oil is hot, add cumin seeds, bay leaf, green cardamom, black cardamom, chopped onion, cloves in it and saute for a minute.
Step 4: Add marinated chicken pieces, mix well, cover, and cook for 5-6 minutes.
Step 5: Strain the Biryani Basmati Rice and set aside.
Step 6: Transfer half chicken to another deep non-stick pan on heat. Put half the strained Biryani Basmati Rice on top. Add some fried onions and mint leaves. Drizzle some ghee, and sprinkle some garam masala powder.
Step 7: Serve hot & Delicious chicken biryani with your favourite chutney or raita.
Greek Lemon Rice:-
Ingredients of Greek Lemon Rice:-
- 2 cups long grain rice
- 1 Chopped Onion
- 1 garlic clove, minced
- 1 tsp of mustard seeds
- 5 sprigs of curry leaves
- 1 ½ tbsp lemon juice
- Salt to taste
- 1 tsp dill weed
- Coriander
How To Make The Easy & Delicious Greek Lemon Rice?
Step 1: Take 1 ½ cups of Daawat Quick Cooking Basmati Rice and wash it properly with water 2-3 times. Then soak it in fresh water for 30 minutes.
Step 2: Take a pan with water and put it on the stove. Then add garlic clove, chopped onion, salt and previously soaked rice. Cook for atleast 15 minutes.
Step 3: Now add lemon juice.
Step 4: Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10-15 minutes.
Step 5: Uncover and stir in dill weed and coriander. If you like, add a few slices of lemon on top for garnish. Enjoy!