Fish Pulao
ingredients
3 kg pomphret, sliced
8 onions, sliced
225 g tomatoes, chopped
Masala for fish:
2 tbsp chili powder
11/2 tbsp coriander powder
1 tsp turmeric
2 tbsp chili powder
11/2 tbsp coriander powder
1 tsp turmeric
8-10 green chillies, chopped
1/2 bunch fresh coriander leaves, chopped
2 bulbs garlic, ground
1/2 tbsp cumin seed powder
Mix and grind together: Set aside 1 tsp.
Rice11/2 kg rice, preferably basmati
Milk of one coconut or 3 tbsp instant coconut powder
1-2 tomatoes, skinned
1 onion, sliced
1 tsp turmeric
Directions
Heat the oil and fry 8 onions till light brown.
Add the ground spices along with the tomatoes, cook
until a distinct aroma arises and oil rises to the surface.
Add the fish, stir gently so as not to
break the pieces. Simmer over low heat until done.
a separate pan fry one onion till transparent. Add 1
tsp masala that was set aside,aad
turmeric
with some water at the same time to avoid burning the spices.
Add 1-2 chopped tomatoes and fry. Add rice and fry for a
further 5 minutes, add coconut milk
and enough water to cook the rice
Serve on a flat dish, alternating layers of rice and fish.
Vegetable Rice
Ingredients
vegetable , aloo,gajer,shimlla mirch,mater,band gobi,
hari piyyaz,heri mirch
kat lein cubes shape mein.
rice , bighaa dein 1/2 hrs phelye
oil,salt,black paper, garm masala powder,chines
kat lein cubes shape mein.
rice , bighaa dein 1/2 hrs phelye
oil,salt,black paper, garm masala powder,chines
salt, soya sous,lehsan ,addrak paste
Directions
aik pan mein pani boil karne rakh dein iss mein shamil kareb log,
dar chini, bari ilachi. namak
, jab obal ane lage to iss mein kat veg. dal dein 3min.
boiled karein ab issi mein rice dal dein
3min boiled karein ab pani chhan lein.
abb issi pan mein oil dailen 3`4 tsp. heri piayya aur
abb issi pan mein oil dailen 3`4 tsp. heri piayya aur
heri mirch dal kar lehsan addrak
dal kar bhon lein kali mirch aur garm masala add karen
bhone abb chanies namk soya sous
add karen abb issi mein vegetable , aur rice dalein thora
sa pani dal kar dam laga dein. dam
ajae tu dish out kar lein
zira rate k sath nosh karaen
Ingredients
1) 1/2 kg Mutton
2) 2 Cups basmati rice
3) Few flakes garlic
4) 3 tsp Coriander powder
5) Dried coconut
6) 1 Inch stick cinnamon
7) 3 Green chillies
8) 1 tsp Chilli powder
9) 1 Cup onion
10) 1 Inch piece ginger
11) 1 tsp Poppy seeds
12) 3 Cloves, peppercorns and cardamoms
13) 1 Cup curd
14) 1/2 Cup onion
15) 2 Bay leaf
16) 8 tbsp Fat
17) Salt to taste
2) 2 Cups basmati rice
3) Few flakes garlic
4) 3 tsp Coriander powder
5) Dried coconut
6) 1 Inch stick cinnamon
7) 3 Green chillies
8) 1 tsp Chilli powder
9) 1 Cup onion
10) 1 Inch piece ginger
11) 1 tsp Poppy seeds
12) 3 Cloves, peppercorns and cardamoms
13) 1 Cup curd
14) 1/2 Cup onion
15) 2 Bay leaf
16) 8 tbsp Fat
17) Salt to taste
Directions
Method
1. Clean the meat and cut into pieces.
2. Soak the meat in curd.
3. Roast cardamom, cinnamon, peppercorns
1. Clean the meat and cut into pieces.
2. Soak the meat in curd.
3. Roast cardamom, cinnamon, peppercorns
and powder cloves. Make powder.
4. Grind ginger, red chillies, green chillies,
4. Grind ginger, red chillies, green chillies,
half the onions, garlic and copra.
5. Now heat fat in a pan. Add chopped onions
5. Now heat fat in a pan. Add chopped onions
and ground spices.
6. Fry until onions turn golden brown.
7. Now add meat and fry well. Add poppy seed powder.
8. Add salt and remaining curd. Cook till meat
becomes tender.
9. Add powdered spices to it and remove from the flame.
10. Chop remaining onions. Fry them in fat in a
separate pan.
11. Add cloves and bay leaf.
12. Fry for few minutes and add rice.
6. Fry until onions turn golden brown.
7. Now add meat and fry well. Add poppy seed powder.
8. Add salt and remaining curd. Cook till meat
becomes tender.
9. Add powdered spices to it and remove from the flame.
10. Chop remaining onions. Fry them in fat in a
separate pan.
11. Add cloves and bay leaf.
12. Fry for few minutes and add rice.
Fry for another few minutes.
13. Put salt to taste and make
13. Put salt to taste and make
the quantity of water double.
14. Remove from the flame when rice gets cooked
14. Remove from the flame when rice gets cooked
and no moisture is left.
15. Arrange a part of cooked rice in a pan and sprinkle
15. Arrange a part of cooked rice in a pan and sprinkle
saffron water over it.
16. Place the meat over it and cover with
16. Place the meat over it and cover with
rice layer once again.
17. Garnish with fried onions and nuts.
17. Garnish with fried onions and nuts.
18.Mutton Biryani is ready.
Afghani Mutton Biryani
Ingredients
1) 1 kilogram lamb meat on the bone
2) 11 cloves
3) 1 large cinnamon sticks
4) 2 teaspoon salt
5) 1 tablespoon ginger paste
6) 1 tablespoon garlic paste
7) 8 cups water
8) 3 cups basmati rice good quality
9) 3/4 cup cooking oil
10) 1 large onion skinned & thinly sliced
11) 8 green cardamoms
12) 1 teaspoon cumin seeds zeera
13) 4 carrots, peeled and grated
14) ½ cup green raisins
15) ½ cup pine nuts.
2) 11 cloves
3) 1 large cinnamon sticks
4) 2 teaspoon salt
5) 1 tablespoon ginger paste
6) 1 tablespoon garlic paste
7) 8 cups water
8) 3 cups basmati rice good quality
9) 3/4 cup cooking oil
10) 1 large onion skinned & thinly sliced
11) 8 green cardamoms
12) 1 teaspoon cumin seeds zeera
13) 4 carrots, peeled and grated
14) ½ cup green raisins
15) ½ cup pine nuts.
Directions
Method
1. Cut meat into large pieces and was
1. Cut meat into large pieces and was
thoroughly under cold tap water.
2. Place meat, cinnamon, cloves, salt,
2. Place meat, cinnamon, cloves, salt,
water, garlic and ginger in a large
heavy based sauce pan.
3. Bring to boil and skim off any scum
heavy based sauce pan.
3. Bring to boil and skim off any scum
that rises to the
top.
4. Reduce heat, cover and allow to
top.
4. Reduce heat, cover and allow to
boil gently for 40 to 45 minutes until
the meat is tender.
5. Meanwhile, put rice in a sieve and wash it thoroughly
the meat is tender.
5. Meanwhile, put rice in a sieve and wash it thoroughly
under running cold
tap until water runs clear.
6. Soak in plenty of water for 1½
hours.
7. Drain in a sieve and let it stand for a minute or two.
8. Fry nuts, raisins and carrots separately in
tap until water runs clear.
6. Soak in plenty of water for 1½
hours.
7. Drain in a sieve and let it stand for a minute or two.
8. Fry nuts, raisins and carrots separately in
2 tablespoons of oil in a
small frying pan.
9. keep aside. Heat oil in a large heavy based pan,
small frying pan.
9. keep aside. Heat oil in a large heavy based pan,
add onion
and while stirring frequently fry for 3-5 minutes.
10. Add cinnamon stick,cloves, green
cardamoms, cumin,
and while stirring frequently fry for 3-5 minutes.
10. Add cinnamon stick,cloves, green
cardamoms, cumin,
meat and 6 cups of stock, add water
ifnecessary to make 6 cups.
11.Bring to boil and add rice to it.
12. Carefully stir once. Cover and
reduce heat to medium
ifnecessary to make 6 cups.
11.Bring to boil and add rice to it.
12. Carefully stir once. Cover and
reduce heat to medium
and cook for 7-10 minutes.
13. Gently stir rice.
14. Do not stir to hard otherwise the rice will break.
15. Put a layer of carrot, raisins and pine nuts
13. Gently stir rice.
14. Do not stir to hard otherwise the rice will break.
15. Put a layer of carrot, raisins and pine nuts
on the top of rice.
16. Cover with a tight fitting lid, reduce heat to very
16. Cover with a tight fitting lid, reduce heat to very
low and allow to cook for
another 7 - 10 minutes until rice is tender.
17. Fluff up rice with a fork, then transfer it into to
another 7 - 10 minutes until rice is tender.
17. Fluff up rice with a fork, then transfer it into to
a heated serving dish.
18. Serve with Raita.
18. Serve with Raita.
Chinese Chicken Spicy Rice
Ingredients
1) Chicken 1/2 Kg
2) Rice 1/2 Kg
3) Cabbage 1 Small
4) Carrot 1
5) Peas 1/2 Cup
6) Spring Onion 1
7) Green Chillies 3-4
8) Eggs 2
9) Salt 1 Tbsp
10) Chinese Salt 1 Tbsp
11) Black Pepper 1 Tbsp
12) Whole Spice Ground 1 Tbsp
13) Soya Sauce 3 Tbsp
14) Yellow Food Colour 1 Pinch
15) Oil 1/2 Cup
2) Rice 1/2 Kg
3) Cabbage 1 Small
4) Carrot 1
5) Peas 1/2 Cup
6) Spring Onion 1
7) Green Chillies 3-4
8) Eggs 2
9) Salt 1 Tbsp
10) Chinese Salt 1 Tbsp
11) Black Pepper 1 Tbsp
12) Whole Spice Ground 1 Tbsp
13) Soya Sauce 3 Tbsp
14) Yellow Food Colour 1 Pinch
15) Oil 1/2 Cup
Directions
1-Boil Chicken With Pinch Of Salt And Remove From Bones.
2-In A Non Sticking Pan Take 2 Tbsp Of Oil And Fry Cabbage And Carrot Untill
Cooked. Dont Overcook. Now Put Boiled Peas And Spring Onion. Stir For
Few Minutes And Set A Side.
3- Now Heat 1/2 Cup Oil In(Preferably) Non Sticking Pan. Add 2 Baten Eggs
And Mix Vigorously. Now Add Food Color.
4-Put Chicken In It And Stir For Some Time Then Put Cooked Vegetables.
5- Add Green Chillies And All Spices From Salt To Soya Sauce. Mix Well.
6-Now Put Boiled Rice Stir And Shake Well By Covering And Holding
The Pan From Sides So That All Things Mix Well.
7- Serve Hot.
2-In A Non Sticking Pan Take 2 Tbsp Of Oil And Fry Cabbage And Carrot Untill
Cooked. Dont Overcook. Now Put Boiled Peas And Spring Onion. Stir For
Few Minutes And Set A Side.
3- Now Heat 1/2 Cup Oil In(Preferably) Non Sticking Pan. Add 2 Baten Eggs
And Mix Vigorously. Now Add Food Color.
4-Put Chicken In It And Stir For Some Time Then Put Cooked Vegetables.
5- Add Green Chillies And All Spices From Salt To Soya Sauce. Mix Well.
6-Now Put Boiled Rice Stir And Shake Well By Covering And Holding
The Pan From Sides So That All Things Mix Well.
7- Serve Hot.
Seafood Fried Rice
Ingredients
1) Corn oil 5 gms
2) Egg yolks 3
3) Steamed rice 350 gms
4) Asparagus 110
5) Carrot scallops, shrimp and squid 50
6) Salt and white pepper powder 5 gms
7) Light soy sauce 10 ml
8) Chopped coriander for garnish
2) Egg yolks 3
3) Steamed rice 350 gms
4) Asparagus 110
5) Carrot scallops, shrimp and squid 50
6) Salt and white pepper powder 5 gms
7) Light soy sauce 10 ml
8) Chopped coriander for garnish
Directions
1. Blanch all the vegetables and seafood. Keep aside.
2. Heat oil in wok and add egg yok in a stream,
stirring continuously.
3. When cooked, add all the vegetables and seafood.
4. Cook until the seafood is done.
5. Add rice, season with salt, pepper and soy sauce.
6. Toss well. Garnish with coriander and serve.
2. Heat oil in wok and add egg yok in a stream,
stirring continuously.
3. When cooked, add all the vegetables and seafood.
4. Cook until the seafood is done.
5. Add rice, season with salt, pepper and soy sauce.
6. Toss well. Garnish with coriander and serve.
Asparagus And Green Pea Risotto
Ingredients
1) Olive oil 20 ml
2) Onion(chopped) 20 gms
3) Garlic(minced) 10 gms
4) Arborio Rice 100 gms
5) Chicken stock 200 ml
6) Green peas 25 gms
7) Asparagus buds 20 gms
8) Grated parmesan cheese 25 gms
9) Fresh cream 20 ml
10) Salt & pepper to taste
Directions2) Onion(chopped) 20 gms
3) Garlic(minced) 10 gms
4) Arborio Rice 100 gms
5) Chicken stock 200 ml
6) Green peas 25 gms
7) Asparagus buds 20 gms
8) Grated parmesan cheese 25 gms
9) Fresh cream 20 ml
10) Salt & pepper to taste
1. Heat oil in a saucepan and saute onion and garlic
till onion is transparent.
2. Add rice and saute for few more minutes.
3. Add chicken stock and bring it to a boil.
4. When the rice is about 75 percent cooked, add
2. Add rice and saute for few more minutes.
3. Add chicken stock and bring it to a boil.
4. When the rice is about 75 percent cooked, add
asparagus and green peas.
5. When the vegetables are cooked, adjust seasoning,
5. When the vegetables are cooked, adjust seasoning,
and finish with cream & parmesan. Serve.
Mushroom Dum Biryani
Ingredients
1) Fresh button mushrooms
15-20 medium sized
2) Basmati rice 1-1/2 cups
3) Onions 2 medium sized
4) Ginger 1 one inch knob
5) Garlic 5 cloves
6) Green coriander leaves 1/4 cup
7) Fresh mint leaves 1/4 cup
8) Tomatoes 2 medium sized
9) Skimmed milk yogurt 1/2 cup
10) Saffron a generous pinch
11) Skimmed milk 1/4 cup
12) Bay leaf 1
13) Cloves 4
14) Green cardamoms 2
15) Black cardamams 2
16) Cinnamon 1 inch piece
17) Mace 1 blade
18) Salt to taste
19) Oil 2 tsp
20) Red chilli powder 2 tsp
21) Coriander powder 1 tbsp
22) Crushed peppercorn 1/2 tbsp
23) Cumin powder 1/2 tsp
24) Turmeric powder 1/2 tsp
25) Grama masala powder 1/2 tsp
26) Kewra water (optional) 4-5 drops
2) Basmati rice 1-1/2 cups
3) Onions 2 medium sized
4) Ginger 1 one inch knob
5) Garlic 5 cloves
6) Green coriander leaves 1/4 cup
7) Fresh mint leaves 1/4 cup
8) Tomatoes 2 medium sized
9) Skimmed milk yogurt 1/2 cup
10) Saffron a generous pinch
11) Skimmed milk 1/4 cup
12) Bay leaf 1
13) Cloves 4
14) Green cardamoms 2
15) Black cardamams 2
16) Cinnamon 1 inch piece
17) Mace 1 blade
18) Salt to taste
19) Oil 2 tsp
20) Red chilli powder 2 tsp
21) Coriander powder 1 tbsp
22) Crushed peppercorn 1/2 tbsp
23) Cumin powder 1/2 tsp
24) Turmeric powder 1/2 tsp
25) Grama masala powder 1/2 tsp
26) Kewra water (optional) 4-5 drops
Directions
1. Scrub and wash mushrooms, drain
and cut into quarters.
2. Pick and wash basmati rice in plenty
2. Pick and wash basmati rice in plenty
of water and soak in sufficient water for half an hour.
3. Peel and finely slice onions.
4. Peel ginger, garlic and grind together to a fine paste.
5. Clean, wash and finely chop fresh coriander and mint leaves.
6. Wash tomatoes and make a puree in a blender.
7. Whisk the skimmed milk yogurt and keep.
8. Soak the saffron in one fourth cup warm skimmed milk.
9. Boil three to four cups water in a thick bottomed vessel,
3. Peel and finely slice onions.
4. Peel ginger, garlic and grind together to a fine paste.
5. Clean, wash and finely chop fresh coriander and mint leaves.
6. Wash tomatoes and make a puree in a blender.
7. Whisk the skimmed milk yogurt and keep.
8. Soak the saffron in one fourth cup warm skimmed milk.
9. Boil three to four cups water in a thick bottomed vessel,
add bay leaf, cloves, green cardamoms, black cardamamos,
cinnamon, mace and one teaspoon salt.
10. When the water starts boiling rapidly, drain the soaked
10. When the water starts boiling rapidly, drain the soaked
basmati rice and add.
11. Cook for eight to ten minutes, stirring frequently or
11. Cook for eight to ten minutes, stirring frequently or
until the rice is three fourth done.
12. Drain in a colander.
13. Heat oil in a non stick pan, add sliced onion & stir
12. Drain in a colander.
13. Heat oil in a non stick pan, add sliced onion & stir
fry over high heat for two to three minutes.
14. Add ginger garlic paste & cook briefly.
15. Add red chilli powder, coriander powder,
15. Add red chilli powder, coriander powder,
crushed peppercorns, cumin powder & turmeric powder.
16. Stir fry briefly and add the pureed tomatoes.
17. Continue cooking over high heat for another 2 to 3 minutes,
16. Stir fry briefly and add the pureed tomatoes.
17. Continue cooking over high heat for another 2 to 3 minutes,
stirring continously or until masala is fairly thick.
18. Add the whisked skimmed milk yogurt, garam
18. Add the whisked skimmed milk yogurt, garam
masala powder & half the quantity of chopped
fresh coriander & mint leaves.
19. Stir well & cook for 2 minutes more.
20. Add the quartered button mushrooms
fresh coriander & mint leaves.
19. Stir well & cook for 2 minutes more.
20. Add the quartered button mushrooms
& salt to taste.
21. Stir fry over high heat for two to three minutes &
21. Stir fry over high heat for two to three minutes &
remove from heat.
22. Arrange cooked rice & mushrooms masala in alternate
22. Arrange cooked rice & mushrooms masala in alternate
layers in an oven proof dish, sprinkling chopped fresh
coriander & mint leaves, kewra water & skimmed
milk with saffron.
23. Insure that the top most layer is of rice.
24. Cover assembled biryani with a tight fitting lid & seal the
23. Insure that the top most layer is of rice.
24. Cover assembled biryani with a tight fitting lid & seal the
edges with kneaded atta dough.
25. Keep the sealed dish on a midium hot tawa & leave for
25. Keep the sealed dish on a midium hot tawa & leave for
10 to 15 minutes.
26. You can also place a few burning charcoal on the lid.
27. Alternately, leave the sealed dish in a preheated oven for
26. You can also place a few burning charcoal on the lid.
27. Alternately, leave the sealed dish in a preheated oven for
10 to 15 minutes.
28. Break the seal & open the biryani, just before serving.
28. Break the seal & open the biryani, just before serving.
Handi Biryani
1 1/2 cups Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1" Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chilli powder
1 tsp Garam Masala
1/4 tsp Turmeric powder
2 or 3 pinch Asafetida
Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander chopped
10 to 15 Cashews
10 to 12 Almonds sliced to flakes (optional)
4-5 tbsp Kisan Ghee
Directions2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1" Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chilli powder
1 tsp Garam Masala
1/4 tsp Turmeric powder
2 or 3 pinch Asafetida
Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander chopped
10 to 15 Cashews
10 to 12 Almonds sliced to flakes (optional)
4-5 tbsp Kisan Ghee
Wash and soak rice in salted water for 30 mins.
Heat ghee in a heavy saucepan. Fry onion strips till crisp,
Heat ghee in a heavy saucepan. Fry onion strips till crisp,
brown, drain, keep aside. Fry cashews till light brown, drain
, keep aside.
Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
When it comes to boil, drain and add rice. Bring to boil,
cook for 89 minutes, till rice is just but not fully done.
Drains in a large colander, spread in a big plate, cool.
Grind quartered onions, ginger, garlic to a paste. In hot ghee,
Drains in a large colander, spread in a big plate, cool.
Grind quartered onions, ginger, garlic to a paste. In hot ghee,
add paste stir fry for 2-3 mins.
Add all powdered masalas, tomatoes, mixed vegetables,
stir, cook till fat separates. Beat curd, add stir till the
boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.
TO FILL HANDI :
grease an oven proof handi well on the inside. Place in
TO FILL HANDI :
grease an oven proof handi well on the inside. Place in
half of rice, spread at the bottom. Top with half vegetables
layer, spread over rice.
Mix together fried onions, capsicums, cashews, sliced almond,
Mix together fried onions, capsicums, cashews, sliced almond,
coriander. Sprinkle half over vegetable layer. Sprinkle half
lemon juice all over.
Repeat rice to lemon juice layer by layer. Either covers
Repeat rice to lemon juice layer by layer. Either covers
with fitting lid, seat edges with chappati dough, or seat op
with a tightly packed foil sheet.
Make a small slit for excess steam to escape. Bake
Make a small slit for excess steam to escape. Bake
in a preheated oven at 130 degrees for 15-20 mins.
Break seal at the table to get the most out of the aroma.
Note: If handi not available use a deep, heavy saucepan.
For a stronger flavored biryani, mix in some
Break seal at the table to get the most out of the aroma.
Note: If handi not available use a deep, heavy saucepan.
For a stronger flavored biryani, mix in some
powdered mace, nutmeg into rice before transferring to handi.
Prepare handi few hours ahead, and bake just
Prepare handi few hours ahead, and bake just
before serving, to organize your time better.
PREPARATION TIME: 1 hour SERVES: 8 servings
PREPARATION TIME: 1 hour SERVES: 8 servings
ARABIAN RICE
Ingredients
1) OIL FEW DROPS
2) BUTTER 1 PACKET
3) CAPSICUMS 1-2(CHOPPED)
4) GREEN CHILLIES 5-6(CHOPPED)
5) WATER 7 CUPS
6) RICE 9 CUPS
7) ZARDA KA RUNG FEW DROPS
8) KNORR CHICKEN CUBES 2 PACKETS
9) SALT TO TASTE
2) BUTTER 1 PACKET
3) CAPSICUMS 1-2(CHOPPED)
4) GREEN CHILLIES 5-6(CHOPPED)
5) WATER 7 CUPS
6) RICE 9 CUPS
7) ZARDA KA RUNG FEW DROPS
8) KNORR CHICKEN CUBES 2 PACKETS
9) SALT TO TASTE
Directions
1. FIRST TAKE A PAN AND POUR FEW
DROPS OF OIL IN IT.
2. THEN PUT SOME BUTTER IN IT.
3. AFTER THIS ADD CHOPPED CAPSICUMS &
2. THEN PUT SOME BUTTER IN IT.
3. AFTER THIS ADD CHOPPED CAPSICUMS &
GREEN CHILLIES ON IT.
4. THEN ADD CHICKEN CUBES IN IT.
5. SPRINKLE SOME SALT ON IT.
6. ADD 7 CUPS WATER AND LEAVE IT FOR
4. THEN ADD CHICKEN CUBES IN IT.
5. SPRINKLE SOME SALT ON IT.
6. ADD 7 CUPS WATER AND LEAVE IT FOR
2-3 MINUTES.
7. AFTER 2-3 MINUTES ADD RICE.
8. MIX THEM WITH SPOON.
9. ADD ZARDA KA RUNG.
10. THEN DRY THE WATER ON THE RICE.
11. NOW ITS IS READY TO SERVE.
12. YOU CAN SERVE IT WITH
7. AFTER 2-3 MINUTES ADD RICE.
8. MIX THEM WITH SPOON.
9. ADD ZARDA KA RUNG.
10. THEN DRY THE WATER ON THE RICE.
11. NOW ITS IS READY TO SERVE.
12. YOU CAN SERVE IT WITH
CHICKEN OR KETCHUP!!
Beef Fried Rice
Ingredients
3/4 pound beef, cut into 1/2inch cubes
3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups longgrain rice
1 bunch watercress (about 5 ounces),
tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 spring onions including green tops, chopped
Directions3 tablespoons plus 1 teaspoon soy sauce
2 teaspoons Asian sesame oil, plus a few drops
Dried red pepper flakes
1 1/2 cups longgrain rice
1 bunch watercress (about 5 ounces),
tough stems removed
1 egg, beaten to mix
3 tablespoons cooking oil
2 spring onions including green tops, chopped
In a medium bowl, combine the beef
with 1 tablespoon
with 1 tablespoon
of the soy sauce, 1 teaspoon of the sesame oil, and a
pinch of redpepper flakes.
Bring a medium pot of salted water to a boil.
Stir in the rice and boil until just done,
about 10 minutes.
Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over
Bring a medium pot of salted water to a boil.
Stir in the rice and boil until just done,
about 10 minutes.
Drain the rice and return it to the pot.
Meanwhile, heat a large nonstick frying pan over
moderately high heat.
Put the beef mixture in the pan and cook, stirring
Put the beef mixture in the pan and cook, stirring
occasionally, until browned and
just cooked, 1 to 2 minutes.
Remove.
Put the watercress and the teaspoon of soy sauce
just cooked, 1 to 2 minutes.
Remove.
Put the watercress and the teaspoon of soy sauce
in the pan and cook until the
watercress is just wilted, about 30 seconds.
watercress is just wilted, about 30 seconds.
Remove.
Reduce the heat to moderate.
Put a few drops of sesame oil in the
Reduce the heat to moderate.
Put a few drops of sesame oil in the
frying pan.
Add the egg to the pan and cook until
Add the egg to the pan and cook until
just done, about 30 seconds.
Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over
Remove from the pan and cut into thin strips.
Heat the cooking oil in the pan over
moderately high heat.
Add the spring onions and 1/8 teaspoon
Add the spring onions and 1/8 teaspoon
redpepper flakes and cook, stirring, for 1 minute.
Add the cooked rice to the pan and heat,
stirring, for 3 minutes.
Add the remaining 2 tablespoons soy sauce,
Add the cooked rice to the pan and heat,
stirring, for 3 minutes.
Add the remaining 2 tablespoons soy sauce,
the beef, watercress, and egg. Heat, stirring,
1 to 2 minutes longer.
Drizzle the remaining teaspoon
of sesame oil over the top.
Serve hot!!!
1 to 2 minutes longer.
Drizzle the remaining teaspoon
of sesame oil over the top.
Serve hot!!!
Boti Masala Biryani
Ingredients
1/4 cup oil or ghee
1 tbsp juliennes of Ginger
1/2 cup Onions sliced
Coriander leaves chopped
1 & 1/2 tsp Red Chilly powder
Mint leaves chopped
1/4 tsp Turmeric powder
2 Green Chillies chopped
1 tsp Salt
5 Cloves
1 & 1/2 tsp Ginger / Garlic
1 Cinnamon stick 2"
6 tbsp Yogurt whipped
12 Peppercorns
1 Tomato chopped
1/4 tsp Yellow food
1 tbsp juliennes of Ginger
1/2 cup Onions sliced
Coriander leaves chopped
1 & 1/2 tsp Red Chilly powder
Mint leaves chopped
1/4 tsp Turmeric powder
2 Green Chillies chopped
1 tsp Salt
5 Cloves
1 & 1/2 tsp Ginger / Garlic
1 Cinnamon stick 2"
6 tbsp Yogurt whipped
12 Peppercorns
1 Tomato chopped
1/4 tsp Yellow food
colouring diluted in 1/2 cup water
500 gms Beef undercut cubed
1 tbsp of Water
Rice boiled with saffron 1/2 kg
500 gms Beef undercut cubed
1 tbsp of Water
Rice boiled with saffron 1/2 kg
Directions
Heat the oil.
Fry the onions till they are translucent.
Add the red chili powder turmeric powder,
Fry the onions till they are translucent.
Add the red chili powder turmeric powder,
salt, and ginger / garlic.
Stir and fry till the oil seperates.
Add the yogurt, tomatoes, beef and water.
Cook for 15 minutes or until the beef is tender.
Stir and fry till the oil seperates.
Add the yogurt, tomatoes, beef and water.
Cook for 15 minutes or until the beef is tender.
Remove the pot from the heat.
Put in the juliennes of ginger, coriander leaves,
Put in the juliennes of ginger, coriander leaves,
mint leaves, green chillies, cloves, cinnamon,
peppercorns and yellow food colouring.
Add the rice on top along with the additional oil.
Cover the pot and return to heat.
Simmer over a low heat for 10-15 minutes.
Cover the pot and return to heat.
Simmer over a low heat for 10-15 minutes.
Imli Til Ke Chawal
Ingredients
1) Basmati rice, soaked 1-1/2 cups
2) Tamarind pulp 2 tablespoons
3) Roasted sesame seeds (til) 3 tablespoons
4) Oil + for deep-frying 3 tablespoons
5) Onion, thinly sliced 1 medium
6) Ginger paste 1 teaspoon
7) Garlic paste 1 teaspoon
8) Turmeric powder 1/4 teaspoon
9) Red chilli powder 1 teaspoon
10) Salt Chopped fresh coriander leaves 2 tablespoons
2) Tamarind pulp 2 tablespoons
3) Roasted sesame seeds (til) 3 tablespoons
4) Oil + for deep-frying 3 tablespoons
5) Onion, thinly sliced 1 medium
6) Ginger paste 1 teaspoon
7) Garlic paste 1 teaspoon
8) Turmeric powder 1/4 teaspoon
9) Red chilli powder 1 teaspoon
10) Salt Chopped fresh coriander leaves 2 tablespoons
Directions
1. Boil the soaked rice in four cups of water till just done.
2. Drain and set aside.
3. Heat the oil in a kadai and deep-fry the sliced
onion till golden brown.
4. Drain on absorbent paper and set aside.
5. Heat 3 tablespoons of oil in a kadai, add
paste and garlic paste and stir-fry for 1 minute.
2. Drain and set aside.
3. Heat the oil in a kadai and deep-fry the sliced
onion till golden brown.
4. Drain on absorbent paper and set aside.
5. Heat 3 tablespoons of oil in a kadai, add
paste and garlic paste and stir-fry for 1 minute.
6. Add the turmeric and chilli powders and stir-fry for one minute.
7. Add the tamarind pulp and cook for two or three minutes.
8. Add salt to taste and mix well. Add the rice and mix thoroughly.
9. Add the roasted sesame seeds and cook
for another two minutes.
10. Stir in the chopped coriander leaves
and fried onions, and serve immediately.
7. Add the tamarind pulp and cook for two or three minutes.
8. Add salt to taste and mix well. Add the rice and mix thoroughly.
9. Add the roasted sesame seeds and cook
for another two minutes.
10. Stir in the chopped coriander leaves
and fried onions, and serve immediately.
Cholay Biryani
Ingredients
1) Basmati rice 1 1/2 cups
2) Chickpeas (kabuli chana) 1 cup
3) Tea leaves 2 tablespoons
4) Salt to taste
5) Green cardamoms 5-6
6) Bay leaves 2-3
7) Cloves 2-3
8) Skimmed milk yogurt 1 1/2 cups
9) Ginger paste 1 teaspoon
10) Ginger(cut into thin strips) 1 inch piece
11) Fresh mint leaves(torn) 1/2 cup
12) Green chilli paste 1 teaspoon
13) Red chilli powder 1 teaspoon
14) Turmeric powder 1 teaspoon
15) Garam masala powder 1 teaspoon
16) Garlic paste 1 teaspoon
17) Saffron (kesar) a few strands
18) Skimmed milk(warm) 1 tablespoon
19) Kewra water a few drops
20) Fresh coriander leaves(chopped) 1/4 cup
2) Chickpeas (kabuli chana) 1 cup
3) Tea leaves 2 tablespoons
4) Salt to taste
5) Green cardamoms 5-6
6) Bay leaves 2-3
7) Cloves 2-3
8) Skimmed milk yogurt 1 1/2 cups
9) Ginger paste 1 teaspoon
10) Ginger(cut into thin strips) 1 inch piece
11) Fresh mint leaves(torn) 1/2 cup
12) Green chilli paste 1 teaspoon
13) Red chilli powder 1 teaspoon
14) Turmeric powder 1 teaspoon
15) Garam masala powder 1 teaspoon
16) Garlic paste 1 teaspoon
17) Saffron (kesar) a few strands
18) Skimmed milk(warm) 1 tablespoon
19) Kewra water a few drops
20) Fresh coriander leaves(chopped) 1/4 cup
Directions
1. Soak kabuli chana overnight in four cups of water.
2. Drain & pressure cook in 4 cups of water with
2. Drain & pressure cook in 4 cups of water with
salt & tea leaves tied in piece of muslin cloth, till tender.
3. Remove the muslin cloth bag and drain chickpeas.
4. Soak rice in three cups of water for about half an hour.
Drain.
5. Boil four cups of water in a deep pan with salt & green
3. Remove the muslin cloth bag and drain chickpeas.
4. Soak rice in three cups of water for about half an hour.
Drain.
5. Boil four cups of water in a deep pan with salt & green
cardamoms, bay leaves & cloves.
6. Add rice and cook till half done. Drain excess water.
7. Marinate boiled chickpeas in yogurt, ginger paste,
6. Add rice and cook till half done. Drain excess water.
7. Marinate boiled chickpeas in yogurt, ginger paste,
ginger julienne, half of mint leaves, green chilli paste
, red chilli powder, turmeric powder, garam
masala & garlic paste.
8. Dissolve saffron in warm milk and mix in kewra water.
9. Place the marinated chickpeas in a deep non-stick pan.
10. Spread cooked rice over the chickpeas evenly.
11. Sprinkle dissolved saffron and half of the coriander
leaves over rice.
12. Cover the pan tightly and put on low heat for fifteen
masala & garlic paste.
8. Dissolve saffron in warm milk and mix in kewra water.
9. Place the marinated chickpeas in a deep non-stick pan.
10. Spread cooked rice over the chickpeas evenly.
11. Sprinkle dissolved saffron and half of the coriander
leaves over rice.
12. Cover the pan tightly and put on low heat for fifteen
minutes or till rice is cooked.
13. Serve hot garnished with remaining coriander
leaves and mint leaves.
13. Serve hot garnished with remaining coriander
leaves and mint leaves.
