Hyderabadi Yakhni Biryani Ramadan Special Recipe by Food Fusion

Calling all biryani lovers! When dinner calls for something special, this Hyderabadi Yakhni Biryani delivers—rich, aromatic, and packed with flavor! Perfectly layered rice and tender meat come together for a biryani experience like no other. Let the feast begin! #happycookingtoyou #foodfusion #araywahh #monthofgood

Written Recipe: https://bit.ly/43nAfBf

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0:00 Hyderabadi Yakhni Biryani
0:14 Prepare Beef Yakhni For Biryani
0:46 Prepare Masala For Hyderabadi Biryani
3:07 ARAY WAHH!


Serves 6-7
Recipe in English:

Ingredients:
-Beef mix boti 1 kg
-Water 3 litre
-Pyaz (Onion) sliced 1 medium
-Adrak lehsan (Ginger Garlic) crushed 2 tbs
-Kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 5-6
-Zeera (Cumin seeds) 1 tsp
-Saunf (Fennel seeds) 2 tsp
-Sabut dhania (Coriander seeds) 2 tsp
-Darchini (Cinnamon sticks) 2-3
-Badi elaichi (Black cardamom) 2
-Himalayan pink salt 2 tsp or to taste
-Darchini (Cinnamon sticks) 2
-Jaifil (Nutmeg) ¼ piece
-Javitri (Mace) 2 blades
-Badiyan ka phool (Star anise) 3 blades
-Hari elaichi (Green cardamom) 5-6
-Badi elaichi (Black cardamom) 1
-Kali mirch (Black peppercorns) ½ tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 2 tsp
-Saunf (Fennel seeds) 2 tsp
-Cooking oil ½ Cup
-Kali mirch (Black peppercorns) ½ tsp
-Darchini (Cinnamon stick) 1
-Laung (Cloves) 4-5
-Tez patta (Bay leaves) 2
-Sabut Lal mirch (Button red chillies) 5-6
-Adrak lehsan (Ginger garlic) crushed 2 tbs
-Hari mirch (Green chilli) crushed 1 & ½ tbs
-Curry patta (Curry leaves) 12-15
-Aloo bukhara (Dried plums) 7-8
-Tamatar (Tomato) sliced 1 medium
-Imli pulp (Tamarind pulp) 3 tbs
-Stock cubes 2
-Dahi (Yogurt) whisked ½ Cup
-Chawal (Rice) 700g (soaked for 1 hour)
-Himalayan pink salt ½ tsp or to taste
-Podina (Mint leaves) handful
-Water 2 tbs
-Kewra water 2 tsp
-Zarda ka rang (Orange food color) ¼ tsp or as required
-Pyaz (Onion) fried

Directions:
-In a pot,add beef,water,onion,ginger garlic crushed,black peppercorns,cloves,cumin seeds,fennel seeds,coriander seeds,cinnamon sticks,black cardamom,pink salt,mix well & bring it to boil,cover & cook on low flame until meat is tender (2 hours).
-Take out meat pieces then strain prepared stock & reserve both for later use.
-In a grinder,add cinnamon sticks,nutmeg,mace,star anise,green cardamom,black cardamom,black peppercorns,coriander seeds,cumin seeds,fennel seeds,grind well & set aside.
-In a pot,add cooking oil,black peppercorns,cinnamon stick,cloves,bay leaves,button red chillies, ginger garlic crushed,green chilli crushed,curry leaves,dried plums,tomato,tamarind pulp,prepared spice mix,mix well & cook on medium flame for 2-3 minutes.
-Add stock cubes,yogurt & mix well.
-Add cooked meat,mix well & cook on medium flame for 4-5 minutes.
-Add reserved stock & mix well.
-Add soaked rice & mix well.
-Add pink salt,mix well & cook on medium flame until water is reduced (6-8 minutes).
-Add mint leaves & mix well,cover with kitchen cloth & steam cook on low flame for 4-5 minutes.
-In water,add kewra water,orange food color & mix well.
-Now add dissolved mixture & fried onion,cover with kitchen cloth & steam cook on low flame for 12-15 minutes.
-Garnish with fried onion & serve with yogurt raita!