Sharing one of our House Fav recipe on Eid ul Adha. Karachi’s Most fav Nalli Biryani
Ingredients:
Beef bone less - 1 kg
Bones with bone Marrow - 1 kg
Boil beef and bones till beef is 90 percent done and remove the bones in the middle to avoid loosing the marrow. Add whole spices (whole cumin, coriander seed 1 tsp each, black cardamom 2 pcs, green Cardamom 6-7, cinamom 2 inches, star anise 2 pcs, cloves 6-8, black pepper corns 10-12, salt 1 tsp, nut meg 1 pinch and mace 1 flower.
For Masala:
Ginger garlic paste - 2tsp
Tomatoes - 3/4 kg
Fried onion - 1/2 cup
Yogurt - 1 cup
Salt - 1 tsp
Red chili - 1 tsp
Red chili flakes - 1tsp
Turmeric - 1 tsp
Cumin and coriander powder - 1 tsp each
Whole spice mix - 1 tsp
Biryani masala - 3 tbsp
Prunes - 6-8
Potatoes - 2 large
Fresh mint & Coriander - 1 cup
Green chili - 8 - 10
Milk - 1/2 cup
Saffron color - as per requirement
Water 1/4 cup
Oil - 3/4
Basmati rice - 1 kg boiled 1/2 way throigh
Lemon juice - 2 ( juice and slices)
Method:
Heat oil add ginger garlic paste, add tomato and onion paste and fry, now add all spices, and yogurt fry till oil separate than add potatoes and beef. Once potatoes are soft add dried plums & green chilies. Add bones and cover the lid and cook for 5 mins now add 1/4 cup water mint and coriander on the beef masala. Add all rice and cover with green chilies, coriander, mint, fried onion, lemon juice and slices. Top with saffron color and milk and cover the lid and cook on high flame for 5-8 mins and than let it simmer on low flame for 20 -25 mins. Enjoy with Raita and salad.
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