Nalli beff biryani #CookpadApp

Name: Nalli beff biryani #CookpadApp
Total time: 7200 s
Yield: 1 -6 servings
Cuisine: Pakistani
Ingredients: Nalli Beff Biryani; #cookpadcompetitionpost; Boiling water as required; namak (Salt) 1 & ½ tbs; 2 Tez paat (Bay leaves); 1 tsp Zeera (Cumin seeds); 2 Badiyan ka phool (Star anise); 2 Darchini (Cinnamon sticks); Sabut kali mirch (Black peppercorns) ½ tsp Cooking oil ½ tbs; 2 tbs Sirka (Vinegar); Chawal (Rice) 700 gms (soaked); 3/4 Cup Cooking oil; Pyaz (Onion) sliced 3 medium; 2 tbs Adrak lehsan paste (Ginger garlic paste); 2 Tez paat (Bay leaves); 1/2 tbs Zeera (Cumin seeds); 5-6 Laung (Cloves); 2-3 Darchini (Cinnamon sticks); 2 Badi elaichi (Black cardamom); Hari elaichi (Green cardamom); 5-6 Badiyan ka phool (Star anise) 3-4; Jaifil (Nutmeg) 2 small pieces; 2 pieces Javatri (Mace); Beef mix boti ½ kg Nalli (Bone marrow) ½ kg; Lal mirch powder (Red chili powder) 1 tbs or to taste; 1 tsp Haldee powder (Turmeric powder); Lal mirch (Red chili) crushed; 1/2 tsp Dhania powder (Coriander powder); 1/2 tbs Namak (Salt) 1 tbs or to taste Tamatar (Tomatoes) peeled & cubes; 3 large Hari mirch (Green chili) crushed 1 tbs

Annies_book @cookinglover4

Nalli beff biryani #CookpadApp

Annies_book @cookinglover4

Saved

Ingredients

1-2 hour

1 -6 servings

Nalli Beff Biryani
#cookpadcompetitionpost
Boiling water as required
namak (Salt) 1 & ½ tbs
2Tez paat (Bay leaves)
1 tspZeera (Cumin seeds)
2Badiyan ka phool (Star anise)
2Darchini (Cinnamon sticks)
Sabut kali mirch (Black peppercorns) ½ tsp Cooking oil ½ tbs
2 tbsSirka (Vinegar)
Chawal (Rice) 700 gms (soaked)
3/4 CupCooking oil
Pyaz (Onion) sliced 3 medium
2 tbsAdrak lehsan paste (Ginger garlic paste)
2Tez paat (Bay leaves)
1/2 tbsZeera (Cumin seeds)
5-6Laung (Cloves)
2-3Darchini (Cinnamon sticks)
2Badi elaichi (Black cardamom)
Hari elaichi (Green cardamom)
5-6Badiyan ka phool (Star anise) 3-4
Jaifil (Nutmeg) 2 small pieces
2 piecesJavatri (Mace)
Beef mix boti ½ kg Nalli (Bone marrow) ½ kg
Lal mirch powder (Red chili powder) 1 tbs or to taste
1 tspHaldee powder (Turmeric powder)
Lal mirch (Red chili) crushed
1/2 tspDhania powder (Coriander powder)
1/2 tbsNamak (Salt) 1 tbs or to taste Tamatar (Tomatoes) peeled & cubes
3large Hari mirch (Green chili) crushed 1 tbs
Pani (Water) 2-3 Cups or as required
1 CupDahi (Yogurt) whisked
1 tspGaram masala powder
Aloo bukhara (Dried plums) 10-12 soaked
1/2 CupPodina (Mint leaves) chopped
1/4 tspBiryani essence
1/4 CupDoodh (Milk)
Zarda ka rang (Yellow food color) ½ tsp or as required Ghee 2 tbs

Saved

Steps

1-2 hour

1

Directions:
In boiling water,add salt,bay leaves,cumin seeds,star anise,cinnamon sticks,black peppercorns,cooking oil and vinegar,mix well and bring it to boil.
Add rice and boil until ¾ th done then strain & set aside.
In pot,add cooking oil,onion and fry until light golden.
Add ginger garlic paste and mix well.
Add bay leaves,cumin seeds,cloves,cinnamon sticks,black cardamom,green cardamom,star anise, nutmeg,mace and mix well.
Add beef mix boti and mix well until changes color.
2

Add bone and marrow mix well. add red chili powder, turmeric powder,red chili crused,coriander powder,sat and mix well 3 to 4 min.. add tomatoes and mix well, cover and cook low flame until tomatoes are soft,add green chilies n mix well.
3

Add water and mix well,cover and cook until meat us tender (approx 1 hour)..now remove cooked bone marorow and set aside... cover and cook until gravy reduce to half quantity
4

Add yougert mix well and cook well until oil separate (3,4 min) add garam masala powder and mix well.. add dried plumps mix well.. add mint leaves, boiled rice and biryani essence.. in milk add yellow food colour and mix well.. add ghee,cooked bone marrow cover and steam on low flame for 15 to20 minutes... serve with green raita and salad😊