Yakhni Pulao in Daig

This special desi rice dish has a traditional taste. Degi Pulao is very much popular amongst Pakistani people, it is highly demanding during weddings and other festivities.

Ingredients of Yakhni Pulao:

Best Yakhni rice Recipe
Meat ½ kg
Rice 1 kg
Black cardamom 2
Onion 2
Green chilies 6
Ginger 1 piece
Mint leaves 1 bunch
Green cardamom 4
Garlic 6 cloves
Yogurt 1 cup
Oil ½ cup
All spice powder 1 tsp
Black cumin seeds 1 tsp
Whole coriander 1 tbsp
Fennel seeds 1 tbsp

Cooking method of Degi Yakhni Pulao:

Boil Meat with cloves of garlic, piece ginger, whole coriander, fennel seeds, black cumin seeds and 4 glass of water. Cook untill meat is tender. Now separate meat from stock Then Soak 1 kg Rice. In pan heat oil, add 2 chopped Onion, Black cardamom and green cardamom. Now add boiled meat with yogurt and fry well. Add stock, green chilies with soaked rice. Cook well, spread mint leaves and other spice powder. Lastly add kewra water and serve hot.


As per requirement.

Veal fillet studded juice

Ingredients of Veal fillet studded juice:

Veal fillet studded juice Recipe
Fillet of veal (1 kg about 200): 1
Ham: 2 thick slices
Celery: 2 stalk
Oil: 4 tbsp.
Coarse salt

Preparation method of Veal fillet studded juice:

Nick veal tenderloin in thickness with a long-bladed knife fine.
Cut the ham into strips and press them into the cuts made in the veal tenderloin.
Peel and finely chop the celery. Preheat oven at (210 ° C).
Heat oil in ovenproof casserole. Make it brown the meat on all sides.
When it is well colored, remove from the pan.
Replace it with chopped celery and cook, stirring a few minutes, without browning.
Put the meat, salt and pepper.
Pour 2 glasses of water in the bottom of the pan. Cover and bake.
Cook for 1 h.
1Sortez the casserole from the oven and serve with veal tenderloin with mashed celery.


4-5 people.

Strawberries and Mascarpone Tart

Ingredients of Strawberries and Mascarpone Tart:

Strawberries and Mascarpone Tart Recipe
Strawberries: 500 g
Mascarpone: 250 g
Icing sugar: 50 g
Vanilla powder: 1 c. tablespoon
Redcurrant jelly: 50 g
Lemon: 1/2

For the dough:

Flour: 220 g
Butter: 125 g
Icing sugar: 80 g
Ground almonds: 40 g
Egg: 1
Pinch of salt: 1

Preparation method of Strawberries and Mascarpone Tart:

The day before, prepare the dough: Put the flour, icing sugar, ground almonds, salt and softened butter in the bowl of a mixer.
Rotate until a sandy texture.
Then add the whole egg and mix jerkily until a ball.
Wrap the dough in plastic wrap and place in the fridge overnight.
The same day, preheat the oven th.7 (210 ° C). Butter a pie.
Roll out the dough on a floured surface. Prick with a fork and garnish the mold side dive below.
Bake for 10 min.
Lower the oven (180 ° C) and bake 10 min.
Remove the tart from the oven and let it cool. Wash and hull the strawberries.
In a bowl, mix the mascarpone, vanilla powder and icing sugar whisk.
Lightly heat the redcurrant jelly with lemon juice.
Spread the mascarpone mixture over the pastry.
Arrange strawberries on top and drizzle with redcurrant jelly.


3-4 people.

Fruit Sweet


Ingredients of fruit Sweet:

Fruit Sweet Recipe
Milk: 1/2liter
Sugar: 3/4cup
Sew: 1/2cup
Corn flour: 1tbsp
Cardamom: 3
Mix fruit: 1cup
Dry fruit: /4 cup
Ghee: 1tbsp

Cooking Method of Fruit Sweet:

Boil milk until thick, heat up oil into pan and fry cardamom, dry fruit and sew.
Add above material into boiled milk and cook on low flame.
Now add corn flour and sugar into it and also add fruit.
Dish out it.


5 to 6.

Lachedar Barfi of Delhi


Ingredients of Lachedar Barfi of Delhi:

Lachedar Barfi of Delhi Recipe
Khoya: 250gm
Sugar: 125gm
Sweet Petha: 250gm
Green color: a few drops
Kewera essence: a few drops
Silver page: as required

Preparation Method of Lachedar Barfi of Delhi:

Knead khoya until softens.
Cut the sweet petha inti thin slices and cook.
Now add khoya and sugar into it and cook.
Now add green color and essence.
Now spread it on oily try and cut into diamond shape after cooling down it.


As you like.

Parmentier Cauliflower

Ingredients of Parmentier Cauliflower:

Parmentier Cauliflower Recipe
Ground beef 5% MG: 600 g
Cloves of garlic: 2
Cauliflower: 1
Potato: 400 g
Milk: 5 cl
Light cream 3 or 5% fat: 10 cl
Herbs: tarragon and herbs

Preparation method of Parmentier Cauliflower:

In a nonstick skillet, cook the ground beef with the garlic cloves.
Sprinkle with herbs. Cook for 10 min.
Peel the potatoes and cut the cauliflower. Put to cook in boiling water for 10 min. Drain and mash into a puree. Pour the hot milk and cream.
Pepper. Place the meat in a greased baking dish, cover with mashed potatoes. Place in a hot oven for a few minutes then go slightly under the grill. Serve.


2-3 people.

Polish Borscht

Ingredients of Polish Borscht:

Polish Borscht Recipe
Beef in the collar: 500 g
Bacon: 100 g
Cabbage: 500 g
Beetroot: 500 g
Celeriac: 1 quart
Onion (big): 1
Leek (small): 1
Chopped parsley: 1 c. soup
Wine vinegar: 1 tbsp. soup
Salt and pepper

Preparation method of Polish Borscht:

Bring 1.5 liters of water, salt and pepper to a boil. Put some beef and pork belly. Cook to a rolling boil. During the first 30 minutes of cooking, skim regularly. Wash cabbage, remove damaged leaves, cut into quarters, remove the core and cut the leaves into strips.Itemize them into julienne, with the exception of one that you grate and mix with vinegar. Peel the celery and onion. Chop them. Charge leek into small pieces. After 40 minutes of cooking, add all the vegetables except sugar beet shredded. Cover and simmer over low heat for 50 min. Remove the meat and cut into cubes. Stir in grated beet cooking liquid. Sprinkle with parsley. Serve warm. Serve this soup with a little cream.


3-4 people

Cheese Bread Pudding

Ingredients of Cheese Bread Pudding:

Cheese Bread Pudding Recipe
Bread slices: 10
Ghee: as required
Milk: 1liter
Khoya: 1cup
Corn flour: 1tbsp
Sugar: 1/2cup
Cheese: 1kg
Pistachio: 1/2cup
Sugar: 1cup
Water: 1/2cup
Cardamom powder: 1/2tsp

Cooking method of Cheese Bread Pudding:

Fry bread into hot oil.
Boil milk and add khoya and sugar into it.
Add corn flour and pistachio in it.
Dish out slices and cook Cheese into sugar syrup.
Spread mixture on slices.
Add pistachio on it and refrigerate it.


As you like.

Vanilla Tart Passion

Ingredients of Vanilla tart passion:

Vanilla Tart Passion Recipe

For the pastry:

Flour: 200 g
Butter: 100 g
Coconut: 100 g
Icing sugar: 120 g
Egg: 1
Cold water: 1 scoop
Salt: 1 pinch

For the filling:

Cream: 50 cl
Eggs + yolks: 2 each
Caster sugar: 160 g
1 large vanilla pod: 200 g
Gingerbread: 60 g
Gelatin: 3 sheets

Preparation method of Vanilla tart passion:

Preheat oven (210 ° C).
In a large bowl, mix the flour, salt, baking powder and coconut butter with your fingertips. Add the sugar, water and egg. Mix without overworking the dough. Wrap in plastic wrap and refrigerate for about 30 minutes.
Bake for 15 min.
Blanch eggs and 100g sugar. Boil the cream with the vanilla. Pour the hot mixture to the eggs, stirring constantly over low heat then put about 2 min. Cool. Fill the pie shell with two-thirds of vanilla cream and cook for 30 min (150 ° C).
Soak the gelatin in cold water. Boil 25 ounces of water, 60 g sugar, and pulp of passion fruit. Add gelatin, stir and let cool. Carefully pour the syrup and let it take. Sprinkle gingerbread kiln dried and powdered.


2-3 people

Show Chow Sauce


Ingredients of Shaw Chow Sauce:

Show Chow Sauce Recipe
Chicken Stock: 1/2g
Lemon zest: 1tsp
Stock: 2tbsp
Soya sauce: ½ point
Sugar: 1tbsp
Onion: 1tbsp

Cooking Method of Shaw Chow sauce:

Boil all the ingredients.
Cook for 15 minutes and refrigerate it.


As you like.