Punjabi Pulao Biryani is a winner! It is the queen of Biryani’s. Give this special recipe a try and fall in love!
Watch this Masala TV video to learn how to make Punjabi Pulao Biryani and Methi Aalu Qeema Recipes. This show of Lazzat with Chef Samina Jalil aired on 30 December 2019.
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Punjabi Pulao Biryani:
Ingredients for Stock
Chicken 75 gm
Onions 2
Salt 1-1/2 tsp
Ginger 1 piece
Whole Garlic 1
Fennel Seeds 2 tbsp
Cumin Seeds 1-1/2 tsp
Green Chilies 7-8
All spice powder 1 tbsp
Ingredients for Rice:
Rice (soaked) 600 gm
Onion 1
Yogurt 1 cup
Salt as required
Ginger Garlic Paste 1 tbsp
Green Chilies 6-8
Plums 6-8
Screwpine water few drops
Nutmeg, Mace Powder ½ tsp
Oil ¾ cup
Yellow Food Color as required
METHOD:
In a chicken add water, all the stock ingredients and cook until chicken is done. Now sieve it. Heat oil add onion and fry.
Add ginger garlic paste, salt, red chili powder, yogurt and fry.
Now add chicken, green chilies, plums and fry well. Then add stock. When boil comes add soaked rice, nutmeg, mace powder, screwpine water and let it simmer for few minutes. Now add yellow food colour as required. Lastly dish out the meal and serve hot.
Methi Aalu Qeema:
Ingredients
Beef mince ½ kg
Potatoes 250 gram
Fenugreek leaves 1 cup
Onion 1
Crushed garlic ginger 1-1/2 tbsp
Tomatoes 3
Red chili powder 1-1/2 tbsp
Turmeric ¼ tsp
Salt to taste
Oil ½ cup
Butter 2 tbsp
Milk ½ cup
Coriander powder 1 tsp
All spice powder ½ tsp
Green chili, coriander as required
Method
Heat oil and fry finely chopped onion. Also add crushed ginger garlic and after little fry add mince beef and cook well. Then add salt, red chili powder, turmeric, coriander powder and tomatoes and fry the add ½ cup water and cook till mince get tender. Now add milk and butter also add potatoes and 1 cup fenugreek leaves. Add ½ cup more water and cook till water dries and potatoes get tender. Cook more then add all spice powder and green chilies at the end garnish with coriander leaves and serve.