Recipe: Chicken Biryani
Ingredients
- Chicken ………………………………………………………… 1 kg
- Rice ………………………………………………………………… 1 kg
- Tomato …………………………………………………………… 2-4
- Onion ……………………………………………………………… 2-3 sliced
- Black pepper crushed …....... 2 tbsp
- Cumin seed crushed ……………………………… 2 tbsp
- Yogurt ……………………………………………………….. 1 cup
- Food color (yellow) …………………………… 1 tbsp
- Salt ………………………………………………………………… to taste
- Red chili powder ………………………………… to taste
- Tamarind ……………………………………………………… to taste
Instructions
- First of all let the rice soak in water for about half an hour and then boil them by adding salt. If you are making 3 cups of rice then take 6 level teaspoons of salt. When boiling rice you can add bayleaves, cinnamon or any spice of your choice. Once the rice are 80 percent boiled take them out in a strainer.
- Soak some tamarind in water till it softens.
- Now in a pot add onion, sliced tomatoes, salt and red chili powder with 2 glasses of water and let the water to dry on medium flame. When water dries add chicken and tamarind to it and fry it well.
- After the oil comes on top, close the flame.
- Next fry some sliced onion in a pan in 3 tbsp of oil.
- Then take a pot and spread some boiled rice in it and add a layer of fried chicken to it. Again repeat the same for a second layer of chicken. Then cover top layer of rice with food color mixed in water or yogurt and spread crushed cumin seeds and crushed black pepper on it. And spread the fried onion along with oil on it. And keep it on low flame for 10 minutes.
- Delicious biryani is ready. Enjoy with salad and yogurt.
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Recipe: Memoni Mai Pulao (Fish Pulao)
Ingredients
- King Fish 1 kg
- Spring Onions 1 bunch
- Onions 3 chopped, 1 sliced
- Tomatoes 2
- Green Chilles 12
- Coriander Leaves 1/2 bunch
- Salt as required
- Red Chiili powder 1 tbsp
- Dhania powder (coriander)1 tbsp
- Haldee powder (turmeric) 1 tsp
- Ginger garlic paste 1 tbsp heaped
- Garam Masala powder 1 tsp
- For the Rice
- Rice 3 cups
- Water 4.5 cups
- Salt 3 tsp
- Sliced onion 1/4
- Whole Black Pepper 1 tsp
- Black Cardamom 1
- Cumin Seeds 1 tsp
- Cinnamon 2 sticks
- Cloves 6 to 8
- Cardamoms 3 to 4
- Fresh coriander 1/4 cup
- Green Chillies 4 to 6
- Tomatoes 1 sliced
- Spring onions sliced 1/2 cup
Instructions
- Apply salt over fish and leave aside for an hour.
- Fry the chopped onion in oil till brown.
- Add tomatoes, ginger garlic paste, salt, garam masala, coriander powder, red chilli powder and haldee to it, along with 1.5 cups of water. Let the mixture blend completely, do not over dry.
- After water dries, add 1.5 cups of water to the mixed masala on stove, put in the fish to cook.
- When fish is half cooked put some spring onions and green chillies to it. Next let the water dry till about half a cup of it is left.
- Gather ingredients for the rice.
- Prepare the rice by first sauteing onions, black pepper, cardamom, black cardamom, cloves, cumin seeds and cinnamon sticks. Second adding water as required by the type of rice used and put in salt, fresh coriander, green chillies, tomatoes and spring onions. Thirdly when water comes to boil add in the rice and lastly when the water dries cover the pot and leave aside for 15 minutes to cook.
- Putting the prepared fish masala over the cooked rice. Covering the pot and leaving it on slow flame for 10 to 15 minutes.
- Ready to serve
Recipe: Egg Biryani
Ingredients
- Basmati rice 3 cups (soaked for 30 minutes)
- Eggs 6 to 8
- Onions 2 large sliced
- Mint leaves 1 cup
- Coriander leaves 1 cup
- Cloves 6
- Cinnamon Stick 2
- Star anise 2
- Whole cardamom 2
- Shah zeera 1 tsp
- Whole bay leaves 4
- Saffron ¼ tsp
- Milk 10 ml
- Tomatoes 1
- Green Chillies 3
- Dhania powder 1tsp
- Garam Masala powder ½ tsp
- Ginger garlic paste 1 tsp
- Yogurt 3 tbsp
- Turmeric powder ½ tsp
- Salt upon taste
- Red Chilli powder 1 tbsp
Instructions
- Boil eggs then cut in to halves and leave aside.
- Take a vessel, put oil and brown the onions, once done strain excess oil.
- In that same vessel fry bay leaves, cloves, cinnamon sticks, whole cardamom, star anise and shah zeera. Saute and then remove from oil. (cloves are missing in the picture)
- Boil water for the rice and add salt and the above fried spices to it. Once water boils, put in the already soaked rice and cook till 3/4th done. Next strain out excess water and let the rice be in the strainer.
- Now in the same vessel we will add green chillies, tomatoes, ginger garlic paste, salt and chilli powder. Cover and cook till the tomatoes are tender.
- Now add yogurt, mixed with coriander powder and garam masala, fresh coriander and mint leaves. Again cover and cook till the oil becomes separate from gravy. Add boiled eggs to it and stir fry to complete the curry.
- In the pot where I boiled my rice, I will start layering the biryani. First fried onions, then egg curry, then coriander and mint leaves and then rice. Repeat the layers according to your wish.
- Warm milk and saffron in microwave, pour over the layered biryani and put on dum for 15 minutes.
- Time to serve.
Recipe: Vegetable Masala Rice
Ingredients
- Rice 3 cups
- Boiled Eggs 5
- Bottle gourd (Lauki) 250 grams
- Boiled Peas 1/2 cup
- Chickpeas 1 can
- Tomatoes 1 chopped
- Onions 2 medium chopped
- Ginger Garlic paste 1 tbsp
- yogurt 1/2 cup
- Chili powder 1 tsp
- Crushed red pepper 1 tsp
- Turmeric powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Salt to taste
- Water 1 cup
Instructions
- Boil eggs
- Heat oil in a pan, add ginger garlic paste and chopped onion. Fry till onion is just softened.
- Gather chopped bottle gourd, boiled peas, chickpeas and chopped tomatoes. Fry for 2 – 3 minutes.
- Adding vegetables to onions.
- In a bowl mix together yogurt, chili powder, crushed red pepper, turmeric, coriander powder, cumin powder, salt to taste and 1 cup water. Add this mixture to the pan and mix well for 1 – 2 minutes. Cover the pan and allow vegetables to be cooked on slow flame for 10 minutes.
- Once vegetables are done place boiled eggs on them, in another pot boil rice with salt to taste and water till half tender. Drain the rice and spread over the vegetable prepared. Simmer on low flame for 8 – 10 minutes.
- Serve them hot in a dish.
Ingredients:
Beef 1 kg
Rice 500 grams
Oil 1/2 cup
Onions 2 sliced
Cumin Seeds 1 tbsp
Big Cardamom 3
Cloves 3 to 4
Cinnamon 3 to 4 small sticks
Star Aniseeds (badiyan ka phool) 2 to 3
Bay Leaves (Tez patta) 2
Ginger Garlic paste 2 tbsp
Coriander Seeds crushed 1 1/2 tbsp
Kari Patta 10 to 15
Tomatos 2 sliced
Red Chilli 1 tbsp
Turmeric powder 1 tbsp
Coriander powder 1 tsp
Green Chilli paste 2 tbsp
Potatoes 3 to 4
Coriander Leaves as required
Green chillies 5 to 6
Salt upon taste
Method:
Heat oil on stove put sliced onions and brown them.
Gather and then soak cumin seeds, big cardamoms, cloves, cinnamon, star aniseeds in water for some time.
Now gather then add above soaked garam masala, g.g.paste, crushed coriander, bay leaves (tez patta), kari patta, tomatoes sliced and make bhuna.
Once all the above items are properly mixed and can see oil as shown below, then add red chillis, turmeric powder, coriander powder, green chilli paste or chopped.
Now add meat and 1 tsp salt to it, stir fry for few minutes add 2 cups of water and allow it to be cooked on slow flame. Let the water dry in the end.
I normally boil the potatoes for 15 to 20 minutes in boiling water by adding some turmeric powder. After 20 minutes drain out the hot water and leave potatoes in cold water to stop the cooking process.
Now add water to the cooked meat based on the rice quantity. Also add salt, coriander leaves, mint leaves and few green chillies. When water comes to boil add soaked rice. When water is about to dry add the potatoes. Mix well rice and potatoes. Once water dries cover the pot and leave it on slow flame for 15 minutes.
After 15 minutes when Akni is ready dish out and serve hot.
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