BADAMI
WHITE CHICKEN
Chicken 1 cut into 10 pieces
Oil 1/2cup
Almonds 20 blanched and grinded and mix it with Curd 1 cup
Boil egg 1 for garnish
Salt 1 tsp Ievelled GRIND TOGETHER
Ginger 1" piece
Green Chillies 6
Garlic 6 cloves
Put about 1 cup water in a pan and add your chicken with grinded Hara
Masala and salt and cook on low flame. Then add in curd and almond mixture
stir well and cook covered on low flame. Heat 1/2 cup oil in a fry pan
add in 1 tsp crushed garlic and fry till golden. Add to the chicken and
cook till gravy thickish like Korma. Serve garnished with boiled egg serve
with Nan
BAKED DRUMSTICKS
Chicken Drumsticks 6-8
Bread crumbs 3 tbsp
Garlic 2-3 cloves crushed
Mixed Chopped nuts - Almonds
Oil 2 tbsp
Cashew, Peanuts coarsely crushed or chopped
Chilly Powder 1 tsp
All spices 1 tsp
Salt 1 tsp
Lemon Juices 1 tbsp
Black pepper 1 tsp
Butter or margarine to drizzle
Paprika 1 tsp
Baking powder 1/2 tsp
Prick the drumsticks and mix all the ingredients in a bowl and marinate
the chicken legs well. Cover and leave it for 2 hours. Mix Paprika, Baking
powder, breadcrumbs, nuts together and coat the drumsticks with this and
place on a baking sheet. Drizzle over the melted butter and bake in a
pre-heated oven for 1/2 hour on No 4. Serve with garlic chutney and salad.
CHICKEN GINGER
Chicken 1 boneless or cut like karai chicken pieces
Salt 1 tsp Ievelled
Oil 1/2cup
Chilly Powder 1 tsp heaped
Ginger 2" piece cut into thin strips
Tomatoes 2 finely chopped
Ginger / Garlic 1 tsp
Milk 1/4cup
Curd 4 tbsp heaped
Mint leaves chopped
Almonds 1/8 cup blanched / sliced and fried golden
Heat oil then add chicken and ginger Julliens with ginger / garlic paste
and salt and fry well. Than add chilly powder ,tomatoes beaten curd and
cook till curd water dries and tomato tender , add in milk and fry till
chicken tender and gravy thick. Lastly add fried almonds and mint leave.
CHICKEN NIZAMI
2 inch piece of Cinnamon
1 tbsp hot Milk
1/4 cup Oil
1 medium Onion chopped
1 tsp Ginger / Garlic paste
2 Bayleaves
1 & 1/2 kg Chicken cut into 8 pieces
1/2 cup Water
4 Green chillies
1/4 cup Soconut soaked in l/2 a cup of hot water
Coriander leaves roughly chopped
4 tbsp Yoghurt whipped
1/4 tsp Saffron
4 tbsp Cream whipped
GRIND ALL
1 tsp Cummin seeds
1 tsp Poppy seeds
3 Cardamoms
4 Cloves
10 dried Red chillies
l/4 tsp Turmeric powder
2 tbsp Coconut dessicated
Put together all the ingredients from the cummin seeds to the cinnamon
and grind to a fine paste. Extract the milk from the soaked coconut and
set aside. Heat the saffron for 2 seconds in the microwave or on a griddle,
crush it, and soak it in the hot milk. Heat the oil and fry the onion
till it is golden-brown. Add the Ginger / Garlic and fry for a couple
of minutes . Add the ground paste and bay leaves. Let it simmer for 5
minutes. Put in the chicken pieces and 1/2 a cup of water and continue
cooking, for approximately 20 minutes, over a low heat. When the chicken
is almost cooked, add the coconut milk, green chilties, coriander leaves
and yoghurt. Cook till the chicken is tender. Add the cream and saffron.
Simmer for 2 minutes.
CHICKEN TIKKA
Chicken 1 of 1 & 1/2 kg cut into 4 pieces and give cuts washed
Chilly powder 2 tsp heaped
Orange red food colour pinch
Salt 2 tsp
Lemon juice 1/2 cup
Ginger / Garlic paste 1 tbsp heaped
Mix all in Lemon juice and marinate the chicken well with all this for
2-3 hours. Put on skewers and BBQ them. After they are half cooked, brush
it with little ghee and cook till done on both side about 15 minutes.
Serve with chutney or Bake in a pre- heted oven on 180° c for 1/2
an hour and give dam of coal.
DAHI CHICKEN
Chicken 1 cut into small pieces
Oil 1/2 cup
Onion 1 sliced or chopped
Ginger / Garlic 1 tsp
Haldi 1/2 tsp
Chilli Powder 1 & 1/2 tsp
Button Red Chillies Chopped 4
Sugar 1 tsp
Salt 1 tsp levelled
Cashew nuts or Almonds roasted and ground 8
Curd 1 cup ful
All spices 1 tsp
Coriander leaves chopped 1 tbsp
Tomato 1 small sliced
Heat oil. Fry onion, ginger / garlic, haldi, chillies, sugar and salt
till light brown. Add chicken pieces and stir till chicken turns golden
then add ground cashew nuts, stir to mix, than add 1 cup water when it
boils, cover pan' lower heat. When chicken is almost tender add curd and
all spices, chopped coriander and tomatoes slices. Stir well and simmer
for 10 minutes. Serve with bread or rice.
GALAWAT MURGH
1 & 1/4 kg whole Chicken
1/2 tsp Black Pepper
1 tsp Ginger / Garlic paste
1/2 tsp All Spice
1 tsp Salt
1/4 piece of Nutmeg
1" piece of Raw Papaya with Peel grounded
2 pieces of Mace
1 tsp Almonds
1/2 tsp Saffron mixed with 1 tbsp of Kewra
1 tsp Coconut powder
2 tbsp crushed brown Onions
1 tsp Poppy seeds
1 tsp Red chilly powder heaped
1 tsp Channa
1 tsp Coriander powder heaped
3/4 cup Yoghurt whipped
1 tsp White Cummin seeds
Marinate the chicken in a mixture of ginger / garlic, salt and ground
papaya. Set aside for 30 minutes. Roast and grind the almonds, coconut
powder, poppy seeds and chana. Mix them with a!l the remaining ingredients
to make a paste. Fully cover the chicken with this paste. Place the chicken
in a baking dish and bake for 35 - 40 minutes on Mark No.4 / 350 degrees
F. /180 degrees.
HANDI MURGH MASALA
Chicken 1 cut into small pieces
Tomato 2 chopped
All spice 1 tsp
Oil 1/2 cup
Salt 1 tsp
Chilly powder 1 & 1/2 tsp heaped
Ginger / Garlic 1 tsp each
Curd 4 tbsp
Onion brown and grinded 2 tbsp
Heat the oil and fry onion brown then remove and grind. Add ginger / garlic,
chilly powder, all spice and salt and cook well, add chicken to the masala
with chopped tomato and bhuno well, add about 1 cup water, cover and cook
till chicken tender. When done add curd with brown onion, leave it on
dam for 10 minutes serve garnished with coriander leave and ginger strips.
JALI WALI FRY CHICKEN
Chicken 1 of 1 & 1/2 kg cut into 8 pieces
Chilly Powder 1 tsp Ievelled
Haldi 1 tsp
Tomatoes 2 blended
Eggs 1-2
Bread crumbs
Salt 1 tsp heaped
Water about 1 cup
Hara masala i.e. Green chillies 2-3 grinded
1 tsp Ginger / Garlic
Boil Chicken with all above except blended tomato and cook till half done.
Add in the blended tomato cook till mixture dry and chicken tender. Cool
and roll chicken in bread crumbs. Shake off excess crumbs from chicken
beat eggs. Dip chicken in eggs and deep fry in oil till golden.
KABABI MASALA CHICKEN
Chicken 1 cut into 12 pieces
Onion Brown 1/2 cup
Ginger / Garlic 1 tsp
Dalchini 1 piece
Cloves 3
Choti llachi 3
Black zeera 1/2 tsp
Chilly Powder 1 tsp
Dahi 1 cup ful
Salt 1 tsp Ievelled
Black Pepper 1 tsp
Ghee or Oil 1/2 cup
Heat oil. Add all masala with little water and bhuno well than add chicken
fry well in the masala add curd and cook on slow fire. Add 1/2 cup water
and cook till chicken tender and masala thick.
KARAI CHICKEN
Chicken 1cut into small pieces
All Spice 1tsp
Oil 1/2 cup
Kuta Hua Chilly Powder 1 tsp
Onion 1 finely chopped
Chilly Powder 1/2 tsp
White Pepper 1/2 tsp
Tomatoes 3 finely chopped
Salt 1 tsp
Green Chillies 3 chopped (big ones)
Ginger / garlic 1 tsp
Methi dried crushed 1 tsp
Coriander and mint leaves chopped
salt and chopped tomatoes. Fry well till tomatoes become soft then add
in chicken with green chillies. Keep frying till chicken tender add in
little water if necessary. Then add crushed Methi, all Spice, white,Pepper,
coriander and mint leaves chopped. Put on dam for 10 minutes.
KHADE MASALA CHICKEN
Chicken 1 cut into small pieces
Ginger chopped 1 tbsp
Whole Red Chilly 12-15
Garlic chopped 1 tsp
Onion 3 medium chopped
Tomatoes 3 chopped
Salt 1 tsp heaped
Black Pepper 1/2 tsp
Water 2 cups
Coriander leaves chopped
Green chillies chopped
Cloves 6
Oil 1/2cup
Black Pepper 8
Cinnamon 2 sticks
Put chicken with chopped onion, whole spice, chopped ginger / garlic,
chopped red chillies and water and cook on slow fire when water dries.
Add in oil chopped tomatoes and green chillies. Bhuno the mixture very
well when chicken tender add chopped coriander leaves and sprinkle black
pepper and put on dam for 15 minutes till oil floats on top.
LAGNI CHICKEN
1 tsp Sesame seeds
1 tsp All Spice
1 tsp Poppy seeds
1 tsp Ginger / Garlic paste
1 tsp Cummin seeds
1 tbsp Almonds blanched and ground
1 tbsp oriander seeds
1 & 1/2 kg Chicken cut into 8 pieces
3/4 cup Yoghurt whipped
1/4 cup Oil
1 & 1/2 tsp Red chilly powder
1/2 cup Water
1 tsp Salt
Grind the sesame, poppy, cummin and coriander seeds. To the yoghurt, add
all the spices, nuts, ginger/garlic and the ground spices. Mix well. Rub
this mixture all over the chicken pieces and set aside for 1 hour. Heat
the oil in a Lagan, or a shallow pan with a lid, and fry the chicken in
it for 5 minutes. Add the mixture, if any, remaining in the bowl and 1/2
a cup of water. Cover the pan and cook, for approximately 25 - 30 minutes
till the chicken is tender.
LAHORI CHICKEN
Chicken 1 of 1 & 1/4 kg whole
Lemon juice 4 tbsp
Ginger / Garlic 2 tsp
Salt 2 tsp Levelled
Garam masala 1 tsp
Choti ilaichi 4 grinded
Orange colour pinch
Chilly Powder 2 tsp GRIND TOGETHER
Jailfal 1/4 piece
Javatri 4 pieces
Heat the oil in a pan. Fry the onion till it is light golden remove with
a slotted spoon and crush. In the same oil add the chicken pieces alongwith
the khoya, red chilly powder, coriander powder, cummin powder, salt and
approximately 1 cup of water and stir. After 5 minutes add the yoghurt
mixed with the fried onion and lower the heat. When the chicken is tender
and very little liquid remains add the cardamom powder, kewra, lemon juice,
nuts, saffron and half a cup of water. Cook over a low heat for approximately
5 - 10 minutes till the oil floats on top.
LAZIZ MURGH KOFTE
Onion 1 medium grinded
Bread slice 1
Egg 1
Corn flour 1 tbsp
Bhuna chana 1 tsp
KOFTA
Chicken mince 1/2 kg finely grind
Green chillies 4 chopped and grinded
Curd 1 tbsp
Kaskas 1 tsp
All spice 1 tsp
Dhania 1 tsp
Salt 1 tsp
Ginger / Garlic 1 tsp
Oil 1/2 cup
Hara masala to fill inside of Kofta mixed with chopped onion
FOR GRAVY
Ginger / Garlic l tsp
Curd 1 cup
Zeera powder 1 tsp
C.Powder 1 tsp
Pinch of Haldi
Onion brown and grinded 2 tbsp
Zafran 1/4 tsp mixed with Kewra 1 tsp
Salt 1 tsp
Grind all ingredients for Kofta and mix in mince with curd and egg. Fill
with Hara Masala make into balls and keep aside. Heat oil add Ginger /
Garlic with little water add all seasoning for gravy. Fry well and add
in curd and onion paste, add koftas. Let it simmer on low flame. Remove
and sprinkle green coriander, all spice and zafran kewra.
METHI CHICKEN
Chicken of 1 & 1/2 kg cut into 16 small pieces
Ginger / Garlic paste 1 tsp
Chopped Whole Red chilly 12-15
Chopped Ginger 1 tsp
Coriander leaves chopped
Chopped Garlic 1 tsp
Green chillies 4-6 chopped
Onion 2 Chopped big
Methi 3 bundles small
Tomato 3 chopped
Soya chopped 1/2 bunch
Zeera powder 1 tsp
Oil 1/2 cupful
Salt 1 tsp
All spices 1 tsp
Heat oil slightly and fry 1 chopped onion light pink add in salt, ginger
/ garlic paste, red chilly chopped and bhuno. Add in chicken and tomato
and bhuno well, than add in chopped ginger / garlic and the remaining
raw chopped onion fry well cover with lid. When the mixture dries add
in methi leaves, chopped soya, chopped coriander and green chillies, leave
it on dam. Lastly add in zeera powder and all spice powder.
MULTANI CHICKEN CURRY
1/2 cup oil or ghee
1 tsp cummin powder
1 cup onions
2 tomatoes, blanched & chopped
peeled and chopped
2 tsp Ginger/Garlic paste
1 & 1/2 kg chicken cut into 8 pieces
1/4 cup water + 1cup water
2 - 3 tbsp Tomato ketchup
1 &1/2 tsp Coriander powder
1 tbsp Lemon juice
1 & 1/2 tsp Red chilly powder + 1/4 tsp
1 tsp Salt
Coriander leaves chopped
1 tsp Curry powder
Heat the oil. Add the onions and fry till they are golden.Then add the
ginger/garlic and 1/4 cup water and stir-fry till the oil seperates. Put
in all the seasonings and tomatoes. Stir and cook till the oil seperates.
Add the chicken and 1 cup of water. Cover the pot and cook, for approximately
25 - 30 minutes, till the chicken is tender and dry. Stir in the tomato
ketchup and lemon juice. Put the chicken in a serving dish. In a small
saucepan, melt 2 tsps of oil, stir in 1/4 tsp red chilly powder and pour
over the chicken. Garnish with chopped coriander leaves.
MURGH CHOLEY
Chicken 1 cut into 16 small piece
Onion 2 sliced
Boiled chick peas 2 cups
Ginger / Garlic 1 tsp
0il 1/2 cup
Salt 1 tsp
Curd 1/2 cup
Chilly Powder 2 tsp
Haldi 1/2 tsp
Dhania 1 tsp
All spice 1 tsp
Green Chillies chopped
CIoves 2
Choti llachi 2
Black Pepper 5
Cinnamon 1 stick
Coriander leaves 1/2 bunch
Ginger sticed chopped
Heat oil and fry onions to a light golden then remove and crush and mix
with curd. Add masalas to oil and fry by sprinkling little water than
add curd with onion. Then add chicken and cover cook till chicken tender.
Add your boiled choley and cook for 5 minutes. Lastly add chopped coriander,
green chillies, ginger sliced and all spice powder.
SHAH JAHANI CHICKEN
1/4 cup oil or ghee
1/4 cup water
1 onion, peeled and finely chopped
1 tsp Salt
1/2 tsp Ginger / Garlic
1 tbsp Almonds blanched
4 tbsp Yoghurt whipped
1 tbsp Pistas blanched
2 tbsp Coconut milk powder
1/2 tbsp Raisins
500 gms boneless chicken cubed
2 tbsp Fresh cream
Juliennes of ginger
1/2 tsp Saffron soaked in 1/4 cup tepid water
Fresh coriander and mint leaves finely chopped
1/2 tsp White pepper
2 Large Green chillies finely chopped
Heat the oil in a pan. Fry the onions till they are translucent. Add the
ginger / garlic and yoghurt. Stir through.Then add the coconut milk powder,
stir and cook till the oil seperates. Put in the chicken pieces and fry
for 5 minutes. Add the juliennes of ginger, coriander, mint, water and
salt. Cover and cook over a low heat for approximately 10 minutes. Add
the nuts and raisins. Continue cooking till the chicken is ready. Then
add the cream, saffron and white pepper and stir. Garnish with the green
chillies.
SPECIAL CHICKEN KORMA
1 cup oil or ghee
2 tsps coriander powder
2 small cardamoms
1 & 1/2 kg chicken with bones cut into 8 pieces
4 cloves
1 mace
1/2 cup crushed brown onions
8 black peppercorns
Approx 1/2 cup water
250 gms yoghurt, whipped
4 small cardamoms, ground
2 tsp ginger/garlic paste
2 black cardamoms, ground
1 tbsp salt leveled
Kewra, Ginger slices
2 tsps red chilly powder
Heat the oil in a pot. Put in 2 of the small cardamoms, mace, black peppercorns,
yoghurt, ginger/garlic, salt, red chilly powder, coriander powder and
chicken. Stir and cook till the chicken is half done.Then add the crushed
brown onions and stir-fry till the oil seperates.Then add the water and
cover the pot and let it simmer till the chicken is tender and you have
a thick gravy. Sprinkle the cardamom powder, kewra and ginger slices on
top, just before serving.
STEAMED CHICKEN
1 & 1/2 kg Chicken cut into 4 pieces
Oil for deep-frying
FIRST MARINADE
1 tsp Salt
4 tbsp Fruit vinegar
1/2 tsp Green chilly ground to a paste SECOND MARINADE
1/2 tsp Salt
1 & 1/2 tbsp Lemon juice
2 tsp All Spice
1 tsp Red Chilly powder
1/2 cup Yogurt
Marinate the chicken in the 1st Marinade and set aside for 1 hour. Heat
the oil and deep-fry the chicken pieces till they are golden brown. Mix
all the ingredients listed under 2nd Marinade and rub this over the chicken
pieces. Steam the chicken pieces in a double-boiler i.e. fill some water
in a pot and place in it a metal strainer with feet. The water in the
pot should not touch the strainer. Place the chicken pieces in the strainer.
Cover the lid with a damp cloth and place over the strainer. Steam the
chicken over a medium heat for 1 hour. When it is tender it is ready to
be served.
BARBE CUE FISH TIKKA
Rahu fish 1/2 kg cut into cubes
1 tsp salt
1 tsp cummin seeds, roasted grinded
1 tsp red chilly powder
1 tsp Ginger / Garlic
1/2 tsp all spice
2 tomatoes
1 capsicum
1 onion
B.B.Q SAUCE
1 tbsp lemon juice
1/4 cup brown sugar
4 green chillies
2 cloves garlic
1 tsp sugar
1/2 cup tomato ketchup
1 tsp red chilly powder
Salt to taste
2 tbsp butter melted
Remove the skin from the fish and cut it into 1 inch cubes. Wash the fish
and pat dry with a kitchen towel. Mix salt, lemon juice, cummin, red chilly
powder, ginger / garlic and all spice. Put the fish cubes into this mixture,
coating them from all sides. Set aside for 30 minutes. Cut the onions,
tomatoes and capsicum into 1 inch wedges. Pierce the fish onto skewers,
alternating with the onions, tomatoes and capsicum. Barbe cue over an
open charcoal fire and baste with the butter and Barbe cue sauce.
METHOD FOR BARBE CUE SAUCE
In a sauce-pan cook the vinegar, green chillies, garlic and sugar for
approximately 10 minutes. Then add the tomato ketchup, red chilly powder
and salt. Cook for a further 5 minutes. Remove from heat and strain. Use
this sauce for basting and also to accompany the barbecued fish.
DAMKI FISH
Fish 1/2 kg
Curd 1/2 kg
Chilly powder 1 tsp
Oil 1/2 cup
Salt 1 tsp
Onion 1 big fried golden
Dhania 1 tsp
Garlic 1 tsp
Ginger 1 tsp
Pinch of Haldi
All spices 1 tsp
Kewra water mixed with a pinch of zafran
Whole garam masala little
Wash fish well with lime and salt. Grind all the above masala and keep
it aside. Fry onions light brown. Remove and grind. Beat curd and add
in all the grinded masala with onion and apply on fish. Heat oil, add
whole garam masala and put fish pieces with curd and masala. Fry for a
while and sprinkle Kewra mixed with zafran. Cover the pan and put it on
dum. Cook for 15-20 minutes.
FISH FRY
500 gms fish flilets cut in small fingers
1/2 tsp all spice
1 tsp red chilly powder
1/2 tsp garlic crushed
3/4 tsp salt
1 tsp white cummin seeds roughly ground
2 tsp Lemon juice
oil for deep frying
1 egg
Wash the fish well. Combine all the ingredients except the oil. Put the
fish in the marinade and coat on all sides. Set aside for 2 hours. Heat
the oil and deep fry the fish. Serve hot.
FISH PATIA
500 gms salmon or bekti fish sliced
juliennes of ginger 2 tbsp
oil or ghee
coriander leaves, chopped
3 tomatoes chopped
mint leaves chopped
1 tsp red chilly powder
1 tsp salt
1 tsp Ginger / Garlic
1 tbsp Lemon juice [optional]
1/4 cup yoghurt
1/2 tsp all spice
Clean the fish . Heat the oil then add the tomatoes and stir. Add the
red chillly powder, ginger / garlic and yoghurt. Mix well and cook for
2 - 3 minutes. Put this in juliennes of ginger, coriander and mint leaves
then stir and cook till the tomatoes are tender. Add salt and place the
fish in the pan stir gently. Semi - cover the pot and cook for 10 - 15
minutes till the fish flakes. If required, add the lemon juice and serve.
FRIED POMFRET
500 gms or 3-4 pomfret fish
1 tbsp Lemon juice
1/2 tsp garlic crushed
1/2 tsp ajinomoto
1 egg
1/2 tsp green chilly ground
1/2 tsp salt
1 tsp cummin seeds roasted and ground
1 tsp red chilly powder
Dash of yellow food colour
1/8 tsp turmeric powder
Oil for deep frying
1 tsp chaat masala
Wash the fish well. Combine all the ingredients except the oil. Marinate
the fish in this mixture for 2 hours. Deep fry and serve hot.
HOT PRAWN CURRY
Prawns 1 lb
Curry leaves few
Red chillies dried 6 big long ones
Haldi 1/2 tsp
1 Onion medium chopped
Zeera powder 1 tsp
Ginger / Garlic 2 tsp levelled
Dhania Powder 1 tsp
Oil 1/4 cup
Chilly powder 2 tsp levelled
Lemon juice 2 tbsp
Salt 1 tsp
1 cup coconut milk
Soak chillies in hot water for 5 minutes & put in blender with onion
and ginger/ garlic. Heat oil and fry curry leaves for a minute. Sdd blended
mixture and fry stiring constantly for 5 minutes until oil seperates.
Add ground spices & fry for 1 minute then add prawns & fry, stiring
until they change colour. Now add salt & coconut milk & simmer
uncovered for 10 minutes. Remove from heat and add lemon juice to taste.
KARAI FISH
500 gms fish
3 tomatoes chopped
1/2 cup oil
4 green chililies
1/2 cup onions chopped
1 tsp kasoori methi
1 & 1/2 tsps Ginger / Garlic
3 tbsp lemon juice
2 tsp red chilily powder
1 tsp all spice
1 tsp coriander powder
1/2 bunch coriander leaves chopped
1/2 tsp dried thyme
Clean the fish and cut into cubes . Heat the oil and saute the onions
till they are light golden in colour. Add the ginger / garlic and stir
for a minute. Add the red chilly powder, coriander powder and dried thyme.
Stir-fry for a minute. Add the chopped tomatoes. Stir and cook till the
oil seperates. Add the green chillies. Reduce the heat and cook for 2-3
minutes. Add the fish. When the fish is cooked, sprinkle the kasoori methi,
lemon juice and all spice on top. Garnish with the coriander leaves.
KARAI JHINGA
Prawns peeled 1/2 kg
Ajwain 1/2 tsp
Oil 1/4 cup
3 tomatoes finely chopped
Garlic 1 tsp heaped
Green chillies 6 chopped
Ginger 1 tsp
Salt 1 tsp
Whole red chillies 8 grind
All spice l tsp
Coriander seeds 2 tsp
Kasoori methi l tsp
Onion l big light brown
Lemon juice
Coriander leaves chopped
Heat oil in a karai and add onions and fry till light brown. Add ginger
/ garlic, pounded spices and ajwain. Stir for a few minutes and add in
finely chopped tomatoes and bhuno well till fat leaves the masala. Now
add prawns and continue to bhuno until prawns are cooked. Lastly, sprinkle
all spice, methi and lemon juice. Stir add in coriander and green chillies.
PRAWN BIRYANI
Rice 1/2 kg
Yellow colour
Prawns 1/2 kg
Salt 1 tsp
Oil 1/2 cup
Green chillies chopped 6
Curd 1 cup
Black zeera 1 tsp
Onions brown 1 cup
Choti ilachi 5-6
Milk 1/4 cup
Coconut Milk 1 cup
Ginger / Garlic 2 tsp
Chilly powder 2 tsp
Tomatoes finely chopped 2-3
All spice 1 tsp
1 tsp kewra
Clean prawns and add coconut milk to prawns. Heat oil and fry sliced onions
till light brown. Add in ginger / garlic, salt, haldi and chilly powder.
Cook for 5 minutes and add in chopped tomatoes and cook till tomatoes
are tender. Then add curd and cook till the smell of curd goes away. Then
add prawns with coconut milk & cook till mixture dry and prawns cooked.
In a pan, put water and add soaked rice with 1 tsp, black zeera salt and
few cloves. Cook rice till half done. Drain and set aside.
In another pan, add a layer of rice then add prawn mixture in rice. Sprinkle
all spice & zafran on prawn mixture. Put green chillies in between
layers. Give dum for 15 minutes.
SPECIAL FISH CURRY
Fish l/2 kg botis
Coconut powder 2 tbsp
Peanuts l tbsp
Roast all above and grind with brown onion
Til l tbsp
Onion l/2cup brown
tomato paste 2-3 tbsp
Garlic l tsp
White zeera l tsp
Haldi l/2tsp
Chilly powder l & l/2 tsp
Salt l tsp
For Baghar
Curry patha
Rai l/2 tsp
Methi seeds l/2 tsp
Heat oil and add baghar then add garlic with all the other masalas and
grinded onion. Fry well by sprinkling little water. Add in tomato paste
and fish then add in 1 & 1/2 cups water and cook on slow fire till
done.
ANDEY Kl BIRYANI
1/2 cup Oil
1 cup Yoghurt
Whole Spices
6 Eggs boiled and peeled
1/2 cup crushed brown Onions
500 gms Rice boiled with Salt 3 tbsp
2 tsp Ginger / Garlic
Coriander and Mint leaves chopped
1/2 tsp Turmeric powder
Green Chillies chopped
2 tsp Red Chilly powder
Dash of Kewra
2 Potatoes diced
saffron dissolved in 1/4 cup Milk
1/2 cup Peas boiled
1/2 tsp All Spice
Heat the oil. Add the whole spices and stir. Add the crushed onions, ginger
/ garlic, turmeric and red chilly powders. Stir and fry till the oil seperates.Add
the potatoes, peas and yoghurt. Bring to a boil, cover and cook till the
vegetables are tender. Add the eggs. In another pan spread 1/2 of the
boiled rice, over this spread the contents of the 1st pan, sprinkle the
coriander and mint leaves, and spread the remaining rice over this. Sprinkle
the kewra and saffron on top. Cover the pot and simmer over a low heat
for 15 minutes.
ANOKHI BIRYANI
Rice 3/4 kg
Capsicum 2
Chicken 1 cut into small pieces
Tomatoes 3
Curd 1 cup
Potatoes 2
Chilly Powder 1 & 1/2 tsp
Sweet Corn 1 cup
Ginger / Garlic 2 tsp
Peas boiled 1 cup
Onion brown 1cup
All Spice 1 tsp
Haldi 1/2 tsp
Yellow colour and Kewra
Oil 1/2cup
Green Chillies 3-4 Chopped
Salt 1 & 1/2 tsp
Chopped coriander and mint leaves
Zafran
Heat the Oil. Fry onion till brown add all masata with green chillies
and fry well than add in chicken and fry add chopped tomatoes, curd and
fry then add in 1 cup water and let the chicken get tender and dry. Fry
capsicum and potatoes in little oil. Boil rice with salt and mixed whole
spices. Put the rice, chicken and vegetable in layers sprinkle green masala
and zafran and kewra. Cover with lid in foil and put in a pre - heated
oven on No. 4 for 20 minutes.
BOMBAY BIRYANI
500 gms Mutton
3/4 cup Oil or Ghee + 2 tbsp
1 cup Yoghurt
2 - 3 Onions
2 tsp Ginger / Garlic
2 Potatoes cubed
1 tsp All Spice
1/4 tsp Black Cummin seeds
1 tsp Salt
Cloves
2 tsp Red Chilly powder
500 gms Rice cleaned and soaked
Dried Plums 10 -12
2 cups Water Coriander leaves chopped
Marinate the meat in a mixture of the yoghurt, ginger / garlic, all spice,
salt, red chilly powder and dried plums for 2 hours. Heat 3/4 cup oil
and fry the onions till they are light golden. Remove with a slotted spoon
and set aside. In the same oil fry the potatoes, remove with a slotted
spon and set aside. Put the meat with all the marinade in the same pan,
cover and cook till the meat is tender. Stir and fry till the oil seperates.
Add the fried potatoes. In another pot heat 2 tbsp Oil. Add the cummin
seeds, cloves, rice, water and 1/2 of the fried onions. When the water
dries, remove a little rice from the top and add the meat mixture. Sprinkle
the coriander leaves and remaining fried onions on top.
BOTI MASALA BIRYANI
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 Yoghurt 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 1/2 kg
Heat the oil. Fry the onions till they are translucent. Add the red chilly
powder turmeric powder, salt, and ginger / garlic. Stir and fry till the
oil seperates. Add the yoghurt, 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, 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.
CHINOTI SADA PULLAO
4 cups + 1/2 cup + 3 cups Water
3 tsp Ginger / Garlic
1 kg Mutton
3 tsp Salt
8 -10 small Green Chillies
1 tbsp Red Chilly powder
2 Black Cardamoms
6 Dried Plums soaked
10 Black Peppercorns
3 Tomatoes chopped
1 tsp Cloves
Oil 1/2 cup
1 stick Cinnamon
2 large Onions chopped
1 tsp White Cummin seeds
1 kg Rice washed and soaked for 30 minutes
In a pot put 4 cups of water, meat, green chillies, cardamoms, black peppercons,
cloves, cinnamon, cummin seeds, ginger / garlic, salt, red chilly powder
and dried plums. Cover the pot and cook till the meat is tender. Add the
tomatoes. In another pot, heat the oil, and fry the onions till they are
brown then add 1/2 a cup of water and set aside. When the meat is tender,
add it to the brown onions, stir and cook for a few minutes till the oil
seperates. Add 3 cups of water and any stock that remains. Bring it to
a boil. Add salt and the drained rice. Cook for 10 -15 minutes. After
the water dries let it simmer for 10 minutes on slow fire.
FISH PULLAO
Fish 1/2 kg
Rice 1/2 kg
Potatoes 2
Tomatoes 2 chopped
Methi 3 bunch small
Green Chillies whole 3
Onion brown 1/2cup
Oil 1/2 cup ful
Coriander leaves 1/2 bunch
Green Chillies 8-10 grinded
Dhania Powder 2 tsp
Zeera Powder 1 tsp
Haldi 1/2 tsp
Garlic 1 tsp heaped
Salt 1 & 1/2 tsp heaped
Curd 1 cup
Wash fish well. Soak rice. Heat oil fry onion golden and add methi leaves,
garlic and all masala fry well by sprinkling little water add chopped
tomatoes bhuno than add curd, potatoes and fish. Cook for 10 minutes till
fish done. Remove fish pieces add whole green chillies and your soaked
rice along with 2 cups of water. Cook on high flame till rice cooked and
water dries. Lastly put fish pieces on top and put on dam.
KACHI CHICKEN BIRYANI
1 kg & 500 gms Chicken cut into 12 pices
6 Green Chillies chopped
1 cup Yoghurt
500 gms Rice boiled
2 tsp Ginger / Garlic paste
1 stick Cinnamon
2 & 1/2 tsps Red Chilly powder
4 White Cardamoms
1 & 1/2 tsp Salt
1 tsp Black Cummin seeds
2 Onions fried and crushed
3 tsp Salt
1 cup Oil
Saffron dissolved in Milk 1/4 cup
1 & 1/2 tsp mixed Spices
Dash of Kewra
Coriander leaves chopped 4 tbsp
A little Flour and Water
Marinate the chicken in a mixture of the yoghurt, ginger / garlic, red
chilly powder, salt and 1/2 of each of the following: crushed onions,
oil, mixed spices, coriander and green chillies. Set aside for 2 - 3 hours.Boil
the rice with the cinnamon, white cardamoms, black cummin seeds and salt
till it is half-cooked. In a pan spread the chicken including all the
marinade, followed by the rice. Over this put the remaining crushed onions,
oil, mixed spices, coriander and green chillies. Sprinkle the saffron
and kewra on top. Knead the flour with the water to make a dough. Cover
the pot and seal the edges with the dough. Cook over a high heat for 5
- 7 minutes, then lower the heat and continue cooking for another 25 -
30 minutes.
MASOOR PULLAO
Mince 1/2 kg
Potatoes 2 cut in small pieces
Onion 2 light brown
Whole spice mixed
Ginger / Garlic 2 tsp
Tomatoes finely chopped 3
Chilly Powder 2 tsp
Curd beaten 1 cup
Dhania powder 2 tsp
Mehti Small 4 bunch
Zeera powder 2 tsp
Whole Green Chillies 4
Haldi 1/2 tsp
All spice 1 tsp
Oil 1/2 cup
Rice 1/2 kg boiled with 2 tbsp salt
Black masoor 1 cup boiled
Yellow colour
Coriander leaves 1/2 bunch
Milk 1/4 cup
Mint leaves chopped
Ghee or oil 2 tbsp
Heat oil fry onion light golden add in methi leave and fry then add in
Ginger / Garlic with all the rest masala. Also add in chopped Tomatoes
and bhuno well till tomatoes tender then add in mince with curd and potatoes
cover and cook till potatoes tender and water dries. Lastly, add in all
spice and whole green chillies and put on dam. Boil rice with salt and
whole spices till half done. In a pan put rice, top with mince mixture
then spread boiled masoor then the remaining rice then milk mixed with
yellow colour. Dot with ghee sprinkle with chopped dhania, podina, brown
onion 1/4 cup. Put on dam for 15 min.
ALMOND SHARBAT
8 oz almonds boiled an peeled
Sugar 1/2 kg
Ilachi choti 5-6
Water 1/4 kg
Kewra water 1 tsp
Grind almonds and blend with water strain in muslin cloth. Grind ilachi
and put the sugar in the almonds or make sheera with sugar and cook till
2 tar comes out. Put essence and colour in it.
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