The singular most useful thing I've learned from Bumbi has been the correct way to caramelize onions by adding them to a cold pan on low to medium heat, add salt and then constantly stir frying so that they turn out to be aromatic and soft but NOT BITTER AND CHEWY lol. Thanks again Bumbi for a byriani alternative. I'm going to use goat meat and add saffron soaked milk for that 'expensive' taste hahaha. Have a good weekend ahead!
I'm Kenyan and Pulau is one of the most popular dishes here..however this is probably the best style of execution that I've come across. I can tell that's it's absolutely delish!!😋😋Thank you Bambi for all the tips and tricks you've educated me on. This is my new go to Pulao recipe for sure!🎉
My Father used to make a version of this, particularly when we had guests over. The aroma of deeply caramelised onions and those whole spices (especially the alchemy of black cardomon, cinnamon bark, clove, cumin) is so intoxicating and aromatic. I make his version from my memories of watching him as a teenager, although its wonderful to see your rendition and I'll definitely be making this -- as I often detested the whole spices drama, especially cloves. He would make a cucumber, onion and green chilli raita which added cleansing, fiery contrast. I absolutely love your vidoes and narration. Thanks for sharing.
Hi Bumbi 👋That pulao looks absolutely delicious. Just seeing those pieces of lamb at the beginning of the video was making me very hungry. I know that my son will definitely want me to make this. Your spice blends are always fantastic. We love them all. Thank you for this wonderful recipe. Hope you have a great weekend my dear friend 💕
Oooh Bumbi. This looks SO yummy 😋 Unfortunately, I’ll have to wait till I can get some lamb on special offer before I can make it though. Lamb is SO expensive (and scarce) where I live so it is a rare treat. This recipe will make it even more of a treat.❤Thank you
Your directions are wonderful. I've been trying to make Indian food for years and couldn't quite get it. I think now I can. After I get to the spice store. Thank you.
Your lamb recipes are always felt so when my Costco had leg of lamb discounted I got a few for my freezer! Can I cook the leg of lamb whole in this or should I try to portion pieces off it first? Thanks! Also I found coconut cream powder and coconut milk powder which i bought so I will always have just the right amount for your recipes 😊💕💕💕
You definitely can use the whole leg of lamb because ultimately you need to debone it. Coconut milk powder really comes in handy whenever a recipe calls for coconut milk.
I love nutmeg and mace (which is the casing of the nutmeg) but I don't think I've ever seen them used in an Indian recipe before, so I'm very eager to try this.
It seems a little complex, but your explanations are First Class, and gives me the confidence to make this. If it tastes just half as good as it looks, it will be fantastic !! Thank-you Bumbi !!
Well, I finally managed to find a piece of (affordable) lamb so I’m going to try this today. WOW that’s a lot of ingredients 😅 I’d better start this morning! I guess I’ll be using some of my hundreds of home grown cucumbers for a raita 😅🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒!!!
Yet another wonderful recipe. I am blind and I like the way you describe every step of the recipe. It's easy for me to follow though I can't seethe visual.
Looks really delicious, yummy 🌹🌹 wish I could make this dish for my family.. My husband luv this kind of dish together with curry.. Tqsm dear for ur recipe n tips in cooking 🌹❤️
❤❤❤thank you Bumbi for another great dish ...would definitely try this. Never used black cardamom before not sure about the taste ...is it similar to green cardamom? also how do you know if its fresh or stale as i bought some a while back and wasnt aure of the freshness ...anywayy i can check let me know ... thanks love hope you had a great weekend
Black cardamoms look dried and shrivelled up but that’s how they are sold. Do not worry. They have much stronger flavor compared to green cardamoms which have a sweet aroma.
I sold one pot as i never used it. How can incook this without one? I might try first with chicken thighs to make it quicker. But with.lamb it looks great
I have to laugh, your videos are one meal behind mine! I just cooked up the goat in my freezer a few days ago using your curry recipe! The next excursion I make for goat I will try this. It looks so good! Who doesn't love goat with savory rice? If my partner wasn't cooking tonight I'd try this with chicken thighs. Thank you, Bumbi, and have a great weekend!
@@CurriesWithBumbi Well, Bumbi, I couldn't wait for my next trip for goat and I was so intrigued by spices that went into the yakhni I made it anyway. Since lamb is hard to find here I decided beef shank and bones would be my best bet. After some research, I used your recipe using the beef. The only difference was an added tomato and hot pepper flakes. This dish is so incredibly flavorful and the aroma from the spices and chillies was out of this world. My roomates have devoured it all. I can't wait to make it again. Excellent recipe, thank you again!
@@CurriesWithBumbi Well, Bumbi, I couldn't help myself and made this pulao again, this time with chicken thighs. I even threw in a few potatoes, which were melt-in-your-mouth delicious! I think this recipe opened my eyes to the possibility of complex broth seasonings. I've usually made broths with just carrots, onion, celery, black peppercorn, bay leaf, etc., and it worked well with the type of dishes I made. However, the complexity the spices give this broth is something I might experiment with in my Western dishes. The star anise, in particular, gave an unexpected note to the broth and the meat. Thank you so much for sharing yakhni pulao with us! Have a great week ahead!
Another great recipe, aunty! Would you have any recommendation for substitutes for mace, as I cannot find it where I live? Most sources I've seen say to substitute it with nutmeg, but nutmeg can be overpowering if too much is added. I usually skip it when I cook, but am curious if there's something similar and easier to find (at least for me).
@@CurriesWithBumbi Nutmeg is fine, mace I haven't yet found here! But no worries, I'll just use my judgement to see if it's worth adding more nutmeg or just omitting the mace altogether. It's always come out fine, either way, I was just curious if another more common spice other than nutmeg would mimic mace's flavour. In any case, thank you very much for your reply!
this is so not for beginners 😂😂😂. This is like science on its own. But I can definitely follow the steps. The description of rice expansion reminded me of the grain crystallization of iron while making steel as I was studying my material science subject a few days back🤣🤣
Anything if explained properly in detail will seem approachable even for a beginner. I tried my best to explain everything point by point. Please do give it a try.
@@CurriesWithBumbi of course, like I said I can definitely follow the steps. You have done an awesome job in explaining. But this is so much like a science on its own.
Tried this one, came out beautiful, love it bumbi❤
I am so very happy to hear that. Thanks for your feedback.
The singular most useful thing I've learned from Bumbi has been the correct way to caramelize onions by adding them to a cold pan on low to medium heat, add salt and then constantly stir frying so that they turn out to be aromatic and soft but NOT BITTER AND CHEWY lol. Thanks again Bumbi for a byriani alternative. I'm going to use goat meat and add saffron soaked milk for that 'expensive' taste hahaha. Have a good weekend ahead!
It will taste even better with saffron
Lovely mutton pulao like it more than biryani
Even I like it more than a biryani
Beautifully explained.
Glad you liked it
My goodness, who doesn't love Bumbi ❤
Thanks for all your love and support
I'm Kenyan and Pulau is one of the most popular dishes here..however this is probably the best style of execution that I've come across. I can tell that's it's absolutely delish!!😋😋Thank you Bambi for all the tips and tricks you've educated me on. This is my new go to Pulao recipe for sure!🎉
Thanks for watching.
Wow ❤ zabardast ❤🎉
Great useful video ❤
Glad you found it useful. Thanks.
Absolutely wonderful!
Thanks
looks amazing
Thanks for watching
thank you for sharing
Utterly delicious. Will definitely try. Thanks Bumbi for your amazing recipes.
Thank you
My Father used to make a version of this, particularly when we had guests over. The aroma of deeply caramelised onions and those whole spices (especially the alchemy of black cardomon, cinnamon bark, clove, cumin) is so intoxicating and aromatic. I make his version from my memories of watching him as a teenager, although its wonderful to see your rendition and I'll definitely be making this -- as I often detested the whole spices drama, especially cloves. He would make a cucumber, onion and green chilli raita which added cleansing, fiery contrast. I absolutely love your vidoes and narration. Thanks for sharing.
Cucumber raita does go best with this pulao. Thanks for your lovely comment and for all your support.
I'm making this tomorrow!!!
Great👍🏽👍🏽. Looking forward to your feedback
Thank you for this gorgeous recipe and thanks for your time and dedication in teaching us to cook authentic curries.
My pleasure 😊
Hi Bumbi 👋That pulao looks absolutely delicious. Just seeing those pieces of lamb at the beginning of the video was making me very hungry. I know that my son will definitely want me to make this. Your spice blends are always fantastic. We love them all. Thank you for this wonderful recipe. Hope you have a great weekend my dear friend 💕
Thanks so much dear Emily. Love reading your comments
Looks superb. Cannot wait to test this one out.
Thank you
Looks yummy love your recipes thank you very much dear
Thank you so much
Oh wow, my mouth is simply watering with this video. I’ll just have to make this gorgeous dish! Thank you for sharing this marvelous recipe, Bumbi.
Thank you
Love your content
Thanks you
Looks great, I will try. Thanks
Thanks
This looks absolutely fantastic Bumbi, you got my mouth watering & my tummy rumbling 😁
Haha 😀. Thanks for watching.
Thanks! Yummy Locking!.🌻🌻😍
Oooh Bumbi. This looks SO yummy 😋
Unfortunately, I’ll have to wait till I can get some lamb on special offer before I can make it though. Lamb is SO expensive (and scarce) where I live so it is a rare treat. This recipe will make it even more of a treat.❤Thank you
I am sure you will like it
Looks absolutely delicious, will be trying this soon. Thanks again.
Thank you
Thank you. Looking forward to making this. Looks delicious.
Hope you enjoy
Amazing recipe. I also make this dish 🙂
Oh my goodness! I am salivating! Saving this. I must look for this at restaurants.
I don’t think you will get as flavorful in a restaurant. I cannot find one where I live.
An absolute genius of a foodie.Thank you for teaching this awesome recipe, from South Africa.
নাইস শেয়ারিং আপু❤❤❤❤
Thanks
Preparing this today. Looking forward to a gourmet Sunday lunch😊.. Thanks Bumbi for all your amazing recipes.
Hope you like it
I enjoy brinjal biryani. Can you make a video on this?
Great looking dish, i'll give it a try :)
Thank you
Thank You so much for this 🥰🥰
Thanks for watching
Thank you sister, very detailed.
You are welcome 😊
I, my family, and my guests will surely enjoy this dish... with kewra, black cardamom & mutton one cannot go wrong. Maybe coconut-mint chutney...
You surely can make coconut milk chutney but I love cucumber raita with this.
@@CurriesWithBumbi I would like to know the recipe. Maybe, a recipe for dry-fry tinda as well? Or, whatsoever reference you might suggest...
Tindora Sabzi, Potato Cauliflower Curry & Carrot Dal | Cooking Vlog
ua-cam.com/video/1qu6nyEObpU/v-deo.html
Thank you so much. You're such a good teacher 😊
Thanks for your kind words
Hi Miss Bumbi, Your yogurt idea to do away with lambs strong smell sounds interesting. I am going to try it.
Thanks
Your directions are wonderful. I've been trying to make Indian food for years and couldn't quite get it. I think now I can. After I get to the spice store. Thank you.
I am glad you find my videos useful
@@CurriesWithBumbi and yummy
Your lamb recipes are always felt so when my Costco had leg of lamb discounted I got a few for my freezer! Can I cook the leg of lamb whole in this or should I try to portion pieces off it first? Thanks!
Also I found coconut cream powder and coconut milk powder which i bought so I will always have just the right amount for your recipes 😊💕💕💕
You definitely can use the whole leg of lamb because ultimately you need to debone it. Coconut milk powder really comes in handy whenever a recipe calls for coconut milk.
I think of it like a rice casserole or pie.
I love nutmeg and mace (which is the casing of the nutmeg) but I don't think I've ever seen them used in an Indian recipe before, so I'm very eager to try this.
Nutmeg and mace in powdered form is used in making biryanis and pulao.
It seems a little complex, but your explanations are First Class, and gives me the confidence to make this. If it tastes just half as good as it looks, it will be fantastic !! Thank-you Bumbi !!
Please do give it a try and send me your feedback. Thanks.
Well, I finally managed to find a piece of (affordable) lamb so I’m going to try this today. WOW that’s a lot of ingredients 😅 I’d better start this morning! I guess I’ll be using some of my hundreds of home grown cucumbers for a raita 😅🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒!!!
Happy cooking !!
Yet another wonderful recipe. I am blind and I like the way you describe every step of the recipe. It's easy for me to follow though I can't seethe visual.
Thanks for coming back to my channel and for all your support
❤
👌👌👌👍
Looks really delicious, yummy 🌹🌹 wish I could make this dish for my family.. My husband luv this kind of dish together with curry.. Tqsm dear for ur recipe n tips in cooking 🌹❤️
Thanks for watching
WOW SEEMS TO BE YUMMY 😋 I LL TRY FOR SURE FROM 🇰🇪 KENYA 🇰🇪 😅❤
Thanks. Looking forward to your feedback.
❤❤❤thank you Bumbi for another great dish ...would definitely try this.
Never used black cardamom before not sure about the taste ...is it similar to green cardamom?
also how do you know if its fresh or stale as i bought some a while back and wasnt aure of the freshness ...anywayy i can check
let me know ... thanks love hope you had a great weekend
Black cardamoms look dried and shrivelled up but that’s how they are sold. Do not worry. They have much stronger flavor compared to green cardamoms which have a sweet aroma.
I sold one pot as i never used it. How can incook this without one? I might try first with chicken thighs to make it quicker. But with.lamb it looks great
You can cook it in a regular pot. The only difference it will take more than an hour to get cooked
Deellliiiiccccciiiiiiooooooouuuuuuuussssssssss
I have to laugh, your videos are one meal behind mine! I just cooked up the goat in my freezer a few days ago using your curry recipe! The next excursion I make for goat I will try this. It looks so good! Who doesn't love goat with savory rice? If my partner wasn't cooking tonight I'd try this with chicken thighs. Thank you, Bumbi, and have a great weekend!
You too have a wonderful weekend
@@CurriesWithBumbi Well, Bumbi, I couldn't wait for my next trip for goat and I was so intrigued by spices that went into the yakhni I made it anyway. Since lamb is hard to find here I decided beef shank and bones would be my best bet. After some research, I used your recipe using the beef. The only difference was an added tomato and hot pepper flakes. This dish is so incredibly flavorful and the aroma from the spices and chillies was out of this world. My roomates have devoured it all. I can't wait to make it again. Excellent recipe, thank you again!
Oh, and I served it with a cilantro raita from one of your earlier recipes. The perfect addition!
@SidestepTheQuestion I am so very happy to hear that. Glad you made it work in your own way. Thank you.
@@CurriesWithBumbi Well, Bumbi, I couldn't help myself and made this pulao again, this time with chicken thighs. I even threw in a few potatoes, which were melt-in-your-mouth delicious! I think this recipe opened my eyes to the possibility of complex broth seasonings. I've usually made broths with just carrots, onion, celery, black peppercorn, bay leaf, etc., and it worked well with the type of dishes I made. However, the complexity the spices give this broth is something I might experiment with in my Western dishes. The star anise, in particular, gave an unexpected note to the broth and the meat. Thank you so much for sharing yakhni pulao with us! Have a great week ahead!
This recipe came out pretty good. I used store bought meat masala. I would increase the meat to rice ration.
I am glad you liked it
Another great recipe, aunty! Would you have any recommendation for substitutes for mace, as I cannot find it where I live? Most sources I've seen say to substitute it with nutmeg, but nutmeg can be overpowering if too much is added. I usually skip it when I cook, but am curious if there's something similar and easier to find (at least for me).
Is ground mace and nutmeg available at your place? If yes then you can add 1/4th teaspoon while making the broth and 1/4th teaspoon to the rice.
@@CurriesWithBumbi Nutmeg is fine, mace I haven't yet found here! But no worries, I'll just use my judgement to see if it's worth adding more nutmeg or just omitting the mace altogether. It's always come out fine, either way, I was just curious if another more common spice other than nutmeg would mimic mace's flavour. In any case, thank you very much for your reply!
@roygato3797 nutmeg is the closest to mace, but do not use too much
Do you recommend Shan mixes for beginners as well?
You can definitely use Shan but for this I would highly recommend making your own masala if possible
@@CurriesWithBumbi thank you for responding 😊
Voice.. Extra sweety 🎉
Thanks for watching
Hi bumi can you make a beef curry thanks
Actually I do not eat beef. Sorry about that.
This is Nawabi recipe. Food for the royals!
That’s right
Does pulao mean pilaf?
Yes the word pulao originated from the Persian word pilaf
this is so not for beginners 😂😂😂. This is like science on its own.
But I can definitely follow the steps.
The description of rice expansion reminded me of the grain crystallization of iron while making steel as I was studying my material science subject a few days back🤣🤣
Anything if explained properly in detail will seem approachable even for a beginner. I tried my best to explain everything point by point. Please do give it a try.
@@CurriesWithBumbi
of course, like I said I can definitely follow the steps. You have done an awesome job in explaining.
But this is so much like a science on its own.
can you use coconut milk
You can leave out the milk and use water or chicken broth instead
@@CurriesWithBumbi thankyou
I usually make my Biriyani like that, except I use Biriyani masala. Thanks
Is this voice AI generated
Not at all. This is my voice!
No ways 😂
Lol
@currieswithbumbi. the best curries recipe channel thank you 🙏🏻
Thanks for your kind words
@@CurriesWithBumbi thank you👏🏻👏🏻