Biryani will be your ultimate love undoubtedly if you are a Pakistani and also a foodie no matter where in the world you are living. This rainbow-colored rice dish has dozens of varieties and preparation methods, which are followed differently in different parts of the world. The real winner is the name "Biryani" because it is the uncrowned king of Pakistani cuisine unarguably. Don't forget, this dish is equally popular in other South Asian countries like India and Bangladesh. Before we talk more about this popular dish in Pakistan, it should be noted that food in our country is not just a pile of calories, it is also much more than just charging the taste buds and enjoying it to the fullest. It would not be wrong to say that food is a kind of celebration, which is celebrated all over the country after getting up with your favorite food.
The biryani product we are actually talking about here is a special kind of beef biryani, which is definitely a brand new concept for many crazy foodies all over Pakistan. Nali Biryani is something that started from Karachi and that too with Dhaba style food called 'Ghousia Biryani'. Ghousia Nalli Biryani is a pure tea for the beef lovers and it actually worth the hype. Juicy, perfectly cooked beef shanks with bone marrow, layered with aromatic basmati rice,the taste and aroma make this beef nalli biryani something irresistible. Make this bakra eid special beef nalli biryani and enjoy the appreciation of your family.
_____________ For Boiling Rice _____________
In a wide pot add enough water for boiling the rice, put it on high flame till the water starts to boil.
In the boiling water add salt, bay leaves, cumin seeds, star anise, cinnamon sticks, black pepper corns, cooking oil, vinegar and mix well.
Strain water from soaked rice and add rice in this boiling water. Let the rice boil till they are 3/4 done.
Strain the rice and keep aside.
_____________ For Biryani Masala _____________
In a pot add cooking oil and sliced onion, fry these till they turn light golden.
Add ginger garlic paste and cook for few seconds.
Then add bay leaves, cumin seeds, cloves, star anise, cinnamon sticks, black cardamom, green cardamom, nutmeg, mace and fry these for few seconds as well.
Add beef mix boti and cook it till the beef changes its color.
Then add beef shanks (beef nalli) and cook it for 1-2 minutes.
Now add red chili powder, turmeric powder, crushed red chilies, coriander powder, salt and mix well.
Let the beef and nalli cook in the masala for 4-5 minutes.
Add chopped tomatoes, give a mix, cover the pot and cook on low flame for 4-5 minutes or till the tomatoes are soft.
Add crushed green chilies and combine well.
Now add water, give a mix, cover the pot again and let the beef and nalli cook on low flame till the beef gets completely tender. This will take about 1 or 1 & 1/2 hours.
After the time remove the beef nslli (shanks) and keep aside.
Turn the flame to medium and reduce the extra water from gravy to the half of actual quantity.
Whisk the yogurt and and add in the biryani masala, cook till the oil separates (for about 4-5 minutes).
Add dried plums and garam masala powder, mix well.
___________ For Layering Biryani ______________
Add boiled rice over the cooked beef masala, chopped mint leaves and sprinkle biryani essence.
In the milk add zarda color, mix it and spread over the layered rice. also spread ghee over it.
Put the cooked beef nalli on top, cover the pot, steam cook the nalli biryani on low flame for 10-15 minutes.
Beef nalli biryani is ready to serve.
