Re: Hareem's Housekeeping and Culinary Ideas
SaadiaB, can you please share your lasagne recipe. never made before. Thanks
It was Hareem's recipe posted on 1st page.
Re: Hareem's Housekeeping and Culinary Ideas
hareeem i am drooling all over my keyboard. you are so talented mashallah.
Do u see Great British Bakeoff? reading recipes and watching cooking shows is my hobby.
Re: Hareem's Housekeeping and Culinary Ideas
Any mouth-watering dishes over Eid, Mrs Psyah? :@:
Re: Hareem's Housekeeping and Culinary Ideas
Hareem, I'd love to see Eid pics!!
Re: Hareem's Housekeeping and Culinary Ideas
Thank you girls. I'm working on my blog, although, I will post some eid pics here soon. :-)
Re: Hareem's Housekeeping and Culinary Ideas
hareem please marry me!
your food looks yummmmm!
Re: Hareem's Housekeeping and Culinary Ideas
dies after seeing bunch of a talent at GShiding under the table OMGGGG you guys are amazeballll!!!!! loved every single entry of this thread hareem.. :)
Re: Hareem’s Housekeeping and Culinary Ideas
For autumn77
**Yakhni Pulao
**Yakhni Pulao, a famous rice dish from Central Asia and Pakistan, named so because it is cooked in meat stock. There are many variations of this recipe but I’m going to share my family’s recipe that my mother used. She cooked the pulao on special occasions, as well as, on cold days in winter, for it is believed the Yakhni Pulao is good at replenishing spent energy and lost heat. It is a tasty and aromatic food fit for the king’s table, but loved by everyone.
**Ingredients:
**
**For Yakhni/Stock
2lbs of lamb meat (preferably the chest part) washed and diced in small to medium size
1 medium sized onion (outer skin removed)
3 garlic cloves
a piece of ginger peeled (an inch in size)
a handful of fennel seeds
1 tsp of white cumin
4 tsp salt
1 tsp of peppercorn
3 or 4 cloves
1 stick of cinnamon
1 black cardamom
A handful of fennel seeds
**Note: Only whole spices are used in this recipe.
Place meat, salt, whole onion, garlic cloves, ginger and 8 cups of water into a large saucepan. Cover and place on medium heat for a total of 30 to 45 minutes or until the meat is tender. Remove the pan from heat when the meat is tender or until 6 cups of water remain in the pan.
Take out the meat, the onion and the garlic cloves and place them in a dish. Save the stock for later.
For the rest of the broth, strain into a bowl and set aside the stock. The solids can be disposed.**
**For Pulao/Rice:
**
**Ingredients:
**
3 tbs olive oil
1 large onion thinly sliced
2 garlic cloves crushed
1 tsp of white cumin
1 tsp of peppercorn
3 or 4 cloves
1 stick of cinnamon
1 black cardamom
1 bay leaf
1 tsp of ginger powder
3 cups Pakistani Basmati rice
Use the same pan you used for the stock. Place it on medium heat and add 3 tbs of olive oil, heat it up and add slices of onion.
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Re: Hareem’s Housekeeping and Culinary Ideas
Fry until golden brown and add 2 crushed garlic cloves mixed with a tbs of the stock. Let it simmer until the water dries up completely.
Then add the meat, the onion and garlic cloves you took out from the stock. Fry until meat is golden brown.
Add the whole spices and a tsp of ginger powder.
Add 6 cups of stock and bring to boil.
Now add 3 cups of washed rice. Cook on medium to full heat and wait till the liquid dries up. When the water level drops so it can no longer be seen then cover the pan tightly so no steam can come out. Immediately after covering lower the heat to the minimum setting for 5 to 7 minutes before taking off the heat.
Use a flat spatula to take out in a big flat dish and serve with plain yoghurt.
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Re: Hareem's Housekeeping and Culinary Ideas
hareem ...i follow the same recipe...actually it is also my mother's recipe...and pulao turns out perfect
Re: Hareem's Housekeeping and Culinary Ideas
hareem ...i follow the same recipe...actually it is also my mother's recipe...and pulao turns out perfect
oh I forgot the very important ingredient, fennel. I've added it.
Re: Hareem's Housekeeping and Culinary Ideas
you did mention it earlier...dont you put green cardamom in yakhni?...my mother's recipe includes green cardamom as well...rest is same...
Re: Hareem's Housekeeping and Culinary Ideas
aww no...not the green cardamom....but I use them in Biryani.
Re: Hareem’s Housekeeping and Culinary Ideas
this looks so delish mashallah .. thanks so much hareem for sharing it with us 
Re: Hareem's Housekeeping and Culinary Ideas
Wow hareem your food photography and cooking skills are superb!!
Love you hareem.looks delish. I never saw saunf used in pulao but I'm gonna try your recipe
Re: Hareem's Housekeeping and Culinary Ideas
Good thread hareem, have to leave though...haven't had my breakfast yet :(
Re: Hareem's Housekeeping and Culinary Ideas
nomnom! oh and i tried out the lasagne few days ago, it was delicious!
Re: Hareem's Housekeeping and Culinary Ideas
Looks really good Hareem!
