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.

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.

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

Samosa Beef

Ingredients of Samosa Beef:

Samosa Beef Recipe

Minced meat: 300 g
Frozen peas: 50 g
Coconut milk Suzie Wan: 3 c. tablespoons
Bean sprouts Suzie Wan: 1/2 pot
Bamboo shoots Suzie Wan: 1/2 can
Coffee chili paste Suzie Wan: 1/2 c.
Coffee nous mam Suzie Wan: 2 c.
Powdered sugar: 1 c. tablespoon
Fresh ginger: 1 cm
Cloves of garlic: 2
Onion: 1
Coffee curry powder: 5 sprigs
Filo pastry: 1 package
Vegetable oil: 1/2 liter

Preparation method of Samosa Beef:

Peel the ginger, onion and garlic and chop finely.
Coarsely chop the bamboo shoots.
In a skillet, heat 3 tbsp. tablespoons oil, fry the chopped 1 minute over high heat. Add ground beef and cook, breaking the meat well to make it as thin as possible.
Add bamboo shoots, peas, bean sprouts, drained the coconut milk, sugar, coriander, curry, chili paste and fish sauce. Cook for 5-6 minutes over low heat. The mixture should be fairly dry. Otherwise, cook to let the liquid evaporate.
Cut the filo pastry into 2, place the filling on one edge and fold the sheet to form triangles or squares.
Heat the oil in a wok or deep fryer, fry the samosas, when they rise to the surface, they are cooked. Place them on paper towels, serve immediately as is or with slices of cucumber and salad leaves.


2-3 people.

Grilled Beef Steak with Orange

Ingredients of Grilled Beef Steak with Orange:

Grilled Beef Steak with Orange Recipe
Beef tenderloin (about 600 g): 4 slabs
Large potatoes: 4
Leeks: 3
Tomatoes: 4
Oranges: 2
Grand Marnier: 60 ml
Ginger soup: 1 c.
Olive oil: 2 c. tablespoons
Salt and pepper

Preparation method of Grilled Beef Steak with Orange:

Preheat your oven at(210 ° C).
Marinate the pavement in a dish accompanied by c. tablespoons Grand Marnier and ginger, cover and let stand in refrigerator for 3 hours.
Peel the oranges and cut each into 4 wedges, place them in a dish and pour the rest of Grand Marnier. Cover and leave in the refrigerator for 3 hours also.
Meanwhile, wash the potatoes and cut them into 2.
Oil slightly ovenproof dish and arrange them in the dish. Bake for 10 min.
Wash the tomatoes and leeks thoroughly.
Cut the leeks in the two lengthwise and each half into a plurality of sections in the width direction.
Bake them in the same dish the potatoes for 10 minutes more.
Cut the tomatoes into two, sprinkle with herbs and drizzle with a drizzle of olive oil. Bake them in a hot oven 10 minutes.
Meanwhile, fry the beef barbecue pavers (or default on the oven). Add salt and pepper and add flavor with herbs.
Also made the orange grill drained until they color slightly.
On each plate, place a block of grilled beef, accompanied by orange slices and roasted vegetables. Sprinkle the rest of the orange liqueur.


2-3 people.

Lamb with Artichokes

Ingredients of Lamb with Artichokes:

Lamb with Artichokes Recipe
Meat (boneless lamb shoulder): 1.2 kg
Fresh peas: 500 g
Snow peas: 250 g
Artichoke hearts: 12
Sprigs of sage: 2
Oil: 3 tbsp.
Coffee coriander seed: 1 tsp.
White wine: 50 cl
Coffee black peppercorns: 1 tsp.
Coarse salt

Preparation method of Lamb with Artichokes:

Shell peas, artichoke hearts cut in two.
Defiles the peas.
Wash, dry and thin out the sage.
Cut the meat into cubes. Heat the oil in a large casserole.
When it is hot, add brown the beef cubes on all sides.
When they are nicely browned, add the coriander seeds, peppercorns, 1 tbsp shave coarse salt, sage and artichoke hearts. Pour the wine over. Mix well, cover and cook over low heat for an hour putting a little water during cooking if necessary.
Then add the peas to the casserole and cook 30 min.
5 minutes before the end, add the peas.
Serve directly from the casserole.


5-6 people.

Sew Laddu

Ingredients of Sew Laddu:

Sew Laddu Recipe
Sew packet: 1
Sugar syrup: 1cup
Cardamom powder: 1tsp
Khoya: 1cup
Ashrafian: 1/2cup
Dry fruit: 1cup
Milk: 1/2cup
Ghee: as required

Cooking Method of Sew Laddu:

Heat up oil and fry sew into fry pan.
Cook ashrafian, cardamom powder and dry fruits into sugar syrup.
Add milk into it, cook for a while and add khoya into it and turn off the flame.
Now make laddu and coat sew on it and serve.


As you like.

Beef Tagine

Ingredients of Beef Tagine:

Beef Tagine Recipe
Beef (collar, chuck, shoulder …): 1.6 kg
Beautiful onions: 6
Dried apricots: 250 g
Blanched almonds: 150 g
Lemons cut: 50 g
Raisins (to swell in water): 50 g
Razzel Han out: 1 tablespoons
Coffee olive oil: 3 c.
Salt, pepper

Preparation method of Beef Tagine:

The night before, mix spices, oil, salt and roll in the preparation of meat cut into pieces. Put a plastic wrap and leave in the refrigerator 12 hours.
Cut the onions into strips. In a cast iron pan or tagine, lay the onions in the background. Arrange the pieces of meat. Add the lemons and apricots. Cover with water, bring to boil and simmer for 3 hours 5 oven (150 ° C). A quarter of an hour from the end, add the almonds.


4-5 people.