Kaleji Masala Recipe – Best Pakistani Food

Kaleji Masala Recipe – Best Pakistani Food

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Keema Samosa Recipe – Best Pakistani food

Keema Samosa :

Keema Samosa is the epitome of love! A true entree that goes with any meal or snack and has mesmerized South Asia for nearly 800 years. Samosas are a wonderful delight that attracts people from many cultural backgrounds, thanks to its wide choice of filling options, which include minced meat, mashed potatoes, sweet coconut, lentils and paneer.


This Keema Samosa recipe is similar to the one sold on Pakistani streets. The filling of samosa can be made with lamb/mutton or beef mince, and keema denotes mince. Beef samosa, lamb samosa, mutton samosa, or simply meat samosa, depending on the mincemeat used in the filling. (Aloo Samosa Recipe)



What is Keema Samosa?



The literal meaning of Keema is “meat mince”. Traditionally, keema samosa is a beef or mutton samosa stuffed with a spicy mince and onion filling. Chicken samosas have also made their way into the street and frozen food sectors due to the low cost of chicken.


Surprisingly, while Aloo Samosa is loved by all South Asians, Lamb or Beef Keema Samosa is popular only in meat-loving Pakistan and North India.



How Do You Fold a Samosa?



Check the length-to-width ratio of the strips. The strips should be at least three times as long as they are wide. If not, you can cut off a little width to make it the right size. Samosas can be small, medium or large in size. As a result, proportion is important.

Keema Samosa Recipe :


These are spicy, chatpatta samosa, enjoy with tamarind or mint chutney.

Prep Time: 20 minsCook Time: 15 mins
Total Time: 35 minsServings: 10 to 15

Yakhni Pulao Recipe – Best Pakistani food


Traditional Yakhni Pulao :

Yakhni Pulao is a traditional meat rice dish with complex but not overly flavourful. This traditional yakhni casserole is made with long-grain basmati rice, the finest pieces of bone-in beef, and whole spices. Both the Instant Pot and how to use the cooktop are covered.

What is Yakhni Pulao?

Yakhni pulao is rice cooked in yakhni (a thick, meaty stock). To make a rich stock, bone-in beef, mutton, or lamb is simmered in water along with whole spices and aromatics such as onion, ginger, and garlic. To make Yakhni Pulao, rice and meat are cooked in this stock along with a few other ingredients.

Yakhni Pulao Recipe :


Prep Time: 10 minsCook Time: 1 hr
Calories: 503.8 kcalServings: 5


Ingredients For Beef Yakhni Pulao :


For the stock:

500 gramme bone-in beef, 1.1 pound.

2 garlic pods, whole and unpeeled.

1.5″ thickly cut fresh ginger.

2 medium-sized quartered red onions.

2 tblsp. seeds de fennel.

coriander seeds, 2 tblsp.

1 tblsp cumin powder.

2 tblsp. black cardamom.

5 cardamom pods, green.

8 to 10 cloves.

1 teaspoon peppercorns, black.

season with salt to taste.


For the Pulao:

3 cups (600 grammes) washed and drained Basmati rice.

4 tablespoons oil for cooking.

a single bay leaf.

3 to 4 cloves.

3–4 green cardamom sprigs.

black peppercorns, 0.5 teaspoon.

1 cinnamon stick, tiny.

1/2 tblsp cumin seeds.

1 thinly sliced medium-sized onion.

2 tablespoons garlic-ginger paste.

3 tbsp. yoghurt (whisked).

season with salt to taste.

How to make Beef Yakhni Pulao?


Yakhni Pulao is a traditional meat and rice meal with complex but understated flavor. Just follow these easy steps to make Beef Yakhni Pulao at home.

Instructions for Beef Yakhni Pulao :


In a small cheesecloth or muslin bag, tie all stock ingredients (except meat and salt).

In the steel insert of your Instant Pot, place the meat and spice bags you produced in Step 1. Fill the pot with enough water to completely cover the meat and spice bag. Season with salt.

Make sure the lid is securely fastened and the steam release handle is set to ‘ceiling’. Set the timer for 15 minutes and press the high pressure cooking button. Let the pressure release naturally when the timer rings. If using stovetop pressure cooker then pressure cook for 10-12 minutes only.


Open the pot and remove the meat and spice bag from the stock.


Allow the spice bag to cool before gently squeezing it over the steel insert so that the bag’s liquid drips into the saucepan. Remove the spices from the bag and set them aside.


You can either use the Instant Pot for this step or prepare the casserole in a large Dutch oven on the stove. If you choose the former, sift the stock into a dish and lightly wash the steel insert. Return it to the Instant Pot and hit the sauté button.


Add oil and all the spices to the pan, then add the chopped onions when they crackle. Fry till the potatoes become dark brown in colour.


After adding ginger-garlic paste, cook for 5 minutes or till the oil starts rising.

Pour the yogurt, salt, and meat you set aside in Step 3 into the pan. Give 5 minutes time for the meat to boil in the spices.


Lastly add rice and 4 cups stock. Replace the lid and pressure cook on high for 5 minutes. Let the pressure release naturally and open the pot when the timer rings.


If you’re making the casserole in a Dutch oven on the stove, start by adding 4.5 cups stock and bring it to a boil. Reduce heat and simmer meat and rice until most of the liquid has evaporated. Switch off the heat and cover the pan with a lid. Allow the casserole to rest for at least 10-15 minutes before serving. When ready to serve, fluff the rice with a fork and add the fried onions. Serve with raita or chutney.

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