Prawn pulao

Prawn pulao

Ingredients

• Boiled rice ½ kg
• Prawns cleaned ½ kg
• Oil ½ cup
• Garlic paste 3 tsp
• Chili powder ½ tsp
• Lemon juice 2 tbsp
• Tomatoes 2 chopped
• Tomato paste 1 tbsp
• Salt 1 ½ tsp
• Turmeric ½ tsp
• Cumin roasted and crushed 1 tsp
• Coriander roasted and crushed 1 tsp
• Green chilies 4 whole
• Yogurt ½ cup
• Cream ½ cup
• Curry leaves 10 to 12
• Kewra water 1 tbsp
• Brown onion ½ cup
• Coriander leaves chopped 2 tbsp
• Corn flour 1 tbsp
• Water 1 tbsp

Method

• Heat ¼ cup oil fry curry leaves with 2 chopped tomatoes, fry for 2 minutes, add ½ cup beaten yogurt with ½ tsp turmeric ½ tsp coriander, chili powder 1 ½ tsp, tomato paste 1 tbsp, garlic paste 3 tsp, lemon juice 2 tbsp and green chilies whole 4, fry well for 5 minutes add ½ kg prawns and fry well, lastly add ½ cup cream with 2 tbsp chopped coriander leaves, thickens mixture with 1 tsp corn flour paste, mixed with 1 tbsp water and remove from fire. Boil rice with pinch of yellow color, arrange in a circle on the edge of the platter, arrange prawn curry in the middle, garnish with chopped coriander leaves and fried brown onion.

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Special chinoti kheer

Special chinoti kheer

Ingredients

• Milk 1 ½ kg
• Rice ½ cup (soaked for 4 hours)
• Khoya ½ cup
• Vanilla Custard powder 1 tsp
• Green cardamom grinded 1 tsp
• Sugar ¾ cup
• Kewra water 1 tsp
• Almonds and pistachio sliced 2 tbsp each
• Silver waraq 2

Method

• Boil milk add soaked crushed rice, cook stirring for 15 minutes till rice tender add khoya and sugar, keep stirring add custard powder mixed into a paste with ¼ cup milk, cook till kheer thick, lastly add green cardamom powder, Kewra water remove, set in a dish sprinkle with pistachio and almonds slice, garnish with waraq.

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Chinoti pulao

Chinoti pulao

 

Ingredients

• Mutton 1 kg
• Rice 1 kg
• Oil 1 cup
• Onion 2 cups sliced
• Ginger garlic paste 2 tbsp
• Salt 1 tbsp
• Chili powder ½ tbsp
• Green chilies 15
• Tomatoes 2
• Black cardamom 2
• Black pepper 1 tsp
• Cinnamon 2 sticks
• Cloves 1 tsp
• White cumin seeds 1 tsp
• Aalo Bukhara 10

Method

• In a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

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Delhi darbar ki khaas biryani

Delhi darbar ki khaas biryani

Ingredients

• Chicken 1 kg 16 pieces
• Potatoes 3 cut into 4 pieces and fried
• Brown onion ¾ cup
• Ginger garlic 2 tbsp
• Turmeric ½ tsp
• Chili powder 2 tsp heaped
• Yogurt 1 ½ cup
• Whole spices mixed 1 tbsp
• Cashew nuts 10 grinded
• Coconut 1 tbsp grinded
• Coriander leaves chopped 2 tbsp
• Mint leaves 15 to 20
• Green chilies chopped 6
• Allspice 1 tsp
• Cream 2 tbsp
• Butter 2 tbsp
• Lemon juice 2 tbsp
• Rice 600 gm
• Saffron ½ tsp
• Salt 2 tsp
• Milk ½ cup
• Oil ¾ cup

Method

• Heat oil fry potatoes golden and remove, in the same oil fry onion light golden and remove, add whole spices with ginger garlic paste, add salt, turmeric, chili powder and chicken, fry for 5 minutes add yogurt with cashew nuts and coconut grinded. Add 1 cup water. Cover and cook for 30 minutes, when chicken tender add potatoes, brown onion, coriander and mints, green chilies, saffron and milk. Cook till thick gravy left. Lastly add allspice and remove, top with boiled rice, cream, butter, lemon juice. Cover and cook till done.

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Chatni chicken rice mould

Chatni chicken rice mould

Ingredients

• Chicken boneless ½ kg julienne
• Onion 1 raw grinded
• Green chilies 10 grinded
• Coriander leaves ½ cup
• Mint leaves 15
• Coconut 2 tbsp grinded
• Cashew nuts 10 grinded
• Salt 1 ½ tsp
• Allspice 1 tsp
• Ginger garlic paste 1 tbsp
• Black pepper crushed 1 tsp
• Lemon juice 2 tbsp
• Yogurt 1 cup
• Oil ½ cup
• Curry leaves 20
• Rice ½ kg boiled with 2tbsp salt till done

Method

• Marinate chicken julienne with all the ingredients for 2 hours, heat oil add curry leaves and marinated chicken, cook till done. Remove. Grease a round pyrex bowl spread rice then chicken then rice then chicken, lastly rice, cover and leave it on dum in a preheated oven for 20 minutes, overturn. Serve hot with kachomber.

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Garlic rice

Garlic rice

Ingredients

• Boiled rice 4 cups
• Crushed garlic 3 tbsp heaped
• Spring onion leaves ½ cup finely chopped
• Salt ½ tsp
• White pepper ½ tsp
• Soya sauce 2 tbsp
• Oil ¼ cup

Method

• Heat ¼ cup oil add 3 tbsp crushed garlic, fry till light golden, add boiled 4 cups rice with ½ tsp salt, ½ tsp pepper and 2 tbsp soya sauce, mix well, lastly add ½ cup spring onion leaves, mix well and remove.

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Murgh khichdi

Murgh khichdi

Ingredients for rice

• Rice 300 gm
• Arhar daal 1 cup (soaked for 30 minutes)
• Mixed whole spices 1 tbsp
• Turmeric ¼ tsp
• Salt 1 ½ tsp
• Ginger garlic paste ½ tsp
• Ghee 3 tbsp

Ingredients for tarka

• Yogurt 1 cup
• Mustard seeds ½ tsp
• Curry leaves 10
• Oil ¼ cup
• Salt pinch

Ingredients for chicken mixture

• Boneless chicken julienne 300 gm
• Potatoes 2 peeled, cubed and fried golden
• Chili powder 1 tsp
• Coriander powder 1 tsp
• Turmeric ¼ tsp
• Yogurt ¼ cup
• Ginger garlic paste 1 tsp
• Green chili grinded 1 tsp
• Onion chopped ½ cup
• Oil ¼ cup
• Chopped coriander and mint leaves 2 tbsp each

Method for rice

• Soak rice and daal for 30 minutes, heat ghee add whole spices, ginger garlic paste, turmeric, salt with rice and daal mixture, fry for 2 minutes add 2 to 2 ½ cup water, cook till done.

Method for chicken mixture

• Heat oil add mustard seeds, chopped onion, fry till transparent, add ginger garlic paste grinded green chili, turmeric, chili powder, coriander powder, chicken julienne and potatoes fried with salt, cook till nearly done add yogurt, mix well and remove.

For tarka dahi

• Beat yogurt with salt, heat oil add mustard seeds, curry leaves, pour over the yogurt.

To assemble

• Put chicken and potato mixture in the bottom of serving dish top with layer of khichdi, pour yogurt on top, garnish with chopped coriander, serve immediately.

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Kabuli Pulao

Kabuli Pulao

 

Ingredients

• Rice 750 gm soaked for 30 minutes
• Mutton ½ kg
• Ginger garlic 1 tbsp
• Salt 1 tsp + 1 ½ tsp
• Water 2 cups
• Oil ¼ cup
• Sugar 2 tbsp
• Raisons ½ cup
• Carrots 1 thinly sliced
• Brown onion ½ cup
• Grind coarsely
• Black cardamom 2
• Black pepper 8
• Cinnamon 1 inch piece
• Cumin 1 tsp

Method

• Boil mutton with ginger garlic paste, salt and 2 cups water till mutton tender and water dries. Heat ¼ cup oil add 2 tbsp sugar and caramelize till light golden, add 3 to 4 cups water with 1 ½ tsp salt, add in the soaked rice. Cook on high flame till boiling and half water dries, then add to it coarsely grinded whole spice masala mix well and leave it on dum. In another pan heat 2 tbsp oil fry raisons and remove then in the same oil add 1 tbsp sugar, slightly caramelize, add in carrot and keep aside. In another pan heat ¼ cup oil add ½ cup brown onion and boiled mutton. Fry till light golden, now add fried mutton on top of the cooked rice surrounded by fried carrots and raisons. Serve hot.

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Zafrani pulao

Zafrani pulao

Ingredients

• Mutton 1 kg
• Rice 1 kg
• Oil 1 cup
• Onion 2 cups sliced
• Ginger garlic paste 2 tbsp
• Salt 1 tbsp
• Chili powder ½ tbsp
• Green chilies 15
• Tomatoes 2
• Black cardamom 2
• Black pepper 1 tsp
• Cinnamon 2 sticks
• Cloves 1 tsp
• White cumin seeds 1 tsp
• Aalo Bukhara 10
• Saffron essence ½ tsp mixed with ¼ cup milk

Method

• In a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm. Lastly add saffron essence and serve with raita.

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Chelo kabab with saffron rice

Chelo kabab with saffron rice

Ingredients for kabab

• Beef mince ½ kg
• Onion 1 raw grinded
• Salt 1 tsp
• Ginger 1 tbsp heaped
• Black pepper 1 tsp
• Allspice 1 tsp
• Baking powder ¼ tsp
• Baby tomatoes 12
• Small baby onion 12
• Butter 2 ounces

Ingredients for saffron rice

• Sela rice 250 gm soaked for 1 hour
• Black cumin seeds ½ tsp
• Cloves 6
• Green cardamom 4
• Zarda color ¼ tsp
• Salt 1 tbsp
• Saffron ¼ tsp
• Kewra water 1 tsp
• Butter 2 tbsp

Method for kabab

• Chopperize together mince, raw onion grinded, salt, ginger, allspice, black pepper and baking powder until smooth, make into small oval kababs and pan fry then give dum of coal. Slightly roast on a grill pan tomatoes and onion, serve with chelo kabab and saffron rice.

Method for rice

• Boil rice with yellow color, whole spices and salt, drain. Put in a pan with butter, saffron and Kewra, leave it on dum for 10 minutes, serve with chelo kabab.

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Noor Mahal Pulao

Noor Mahal Pulao

Ingredients

• Chicken 1 kg 12 pieces
• Milk 1 cup
• Water 1 cup
• Onion 1 chopped
• Ginger 1 inch piece chopped
• Garlic Crushed 1 tsp
• Coriander Seeds 1 tsp
• Black Cardamom 1 crushed
• Cloves 3
• Black Pepper 6
• Green Cardamom 3
• Cinnamon 2 sticks
• Salt 1 ½ tsp
• Oil ½ cup
• Brown Onion ½ cup
• Ginger Garlic Paste 1 tsp
• Almonds Blanched and Grinded 2 tbsp
• Cream ½ cup
• Kewra Water 1 tbsp
• Rice ½ kg soaked for 30 minutes

 Method

• Boil chicken with milk, water, chopped onion, whole spices, salt and ginger garlic chopped till chicken half done, strain the stock and remove the chicken and discard the rest. Heat ½ cup oil add ½ cup brown onion with ginger garlic paste, boiled chicken, salt, almond paste, cream, fry well add leftover stock when boiling add soaked rice then add Kewra water, mix and cover. Cook on high flame for 5 minutes then lower flame, leave it on simmer for 15 minutes.

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Savour Pulao

Savour Pulao

 

Ingredients

• Chicken 1 kg 12 pieces
• Rice 750 gm soaked for 30 minutes
• Water 4 cups
• Tomatoes (chopped) 2
• Green Chilies (whole) 6
• Whole Spices 1 tbsp
• Salt 1 tbsp
• Chili Powder ½ tsp
• Dried Plum 10 to 12
• Oil ¾ cup
• Onion (sliced) 1
• All Spice Powder 1 tsp 

 In Muslin Cloth Tie

• Onion 1 cut into 4 pieces
• Garlic Cloves 15
• Ginger 2 inch piece
• Whole Coriander 2 tbsp
• Fennel Seeds 2 tbspMethod

• Tie all the ingredients in muslin from onion till fennel seeds. In a pan put chicken with prepared potli, 4 cups water, 2 chopped tomatoes into 4 pieces each, whole green chilies, mixed whole spices, salt, chili powder, dried plum till chicken tender. Remove chicken and strain stock and keep aside. Heat ¾ cup oil in a pan, add 1 sliced onion, fry till golden add boiled chicken pieces and fry nicely till light golden. Add that green chilies and tomatoes to the chicken, add leftover stock about 2 ½ cup and 2 tsp extra salt. Cook till boiling, add soaked rice with allspice. Cook on fast flame for 10 minutes. Discard the potli, lower the flame, and leave it on simmer. Serve hot.

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Chatni Chicken Biryani

Chatni Chicken Biryani

Ingredients

• Chicken 1 kg 16 pieces
• Yogurt 1 ½ cup
• Salt 1 ½ tsp
• All spices 1 tsp
• Turmeric ¼ tsp
• Brown Onion 1 cup
• Whole Spices 1 tbsp mixed
• Ginger Garlic Paste 1 tbsp
• Rice (boiled) ½ kg with 2 tbsp oil till ¾ done
• Oil ¾ cup

Ingredients for Chatni

• Coriander Leaves 1 bunch
• Mint Leaves half bunch
• Onion 1 raw
• Green Chilies 30
• Garlic Paste 1 tbsp
• Cumin (roasted and crushed) 1 ½ tbsp
• Desiccated Coconut ½ cups

Method for chatni

• Grind all together, keep aside.

Method

• Heat oil add whole spices then add brown onion, ginger garlic paste 1 tbsp, fry well add prepared chatni with chicken, salt, turmeric and fry well, add yogurt, cover and cook till chicken done.

To Assemble Biryani

• Spread half rice on base of a pan, top with chatni chicken mixture, leftover rice, cover and leave it on dum. Serve with raita.

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Burmese Pulao

Burmese Pulao

Ingredients

• Chicken 1 kg 16 pieces
• Onion 1 large chopped
• Tomatoes 4 sliced
• Turmeric ½ tsp
• Chili Powder 3 tsp
• Ginger Garlic 2 tbsp
• Chat Masala 1 tsp
• Lemon Juice ¼ cup
• Sesame Seeds 1 tbsp
• Salt 1 ½ tsp
• Boiled Eggs 3
• Coriander Leaves (chopped) ½ cup
• Green Chilies 6 sliced
• Boiled Noodles 1 cup
• Wafer Chips as required
• Rice (boiled) ½ kg with salt
• Suree Sweet Chili Sauce ½ cup

Method

• Heat oil, add chopped onion with ginger garlic paste, and fry for 5 minutes. Add chicken, chopped tomatoes, turmeric, salt, chili powder, fry well. Now add 1 cup water, cover and cook till chicken tender. Add green chilies, coriander, leave it on simmer. Lastly add ½ cup Suree sweet chili sauce.

To Assemble

• In a dish, spread a layer of boiled rice, top with boiled spaghetti, sprinkled chat masala, layer of cooked chicken, top with boiled eggs, potato wafer, serve hot.

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Korma pulao

Korma pulao

Ingredients

• Rice ½ kg soak for 30 minutes
• Chicken 1 kg 12 pieces
• Oil ¾ cup
• Onion 4 (2 grinded and 2 sliced)
• Yogurt 1 cup
• Nutmeg grinded ¼ tsp
• Mace grinded ¼ tsp
• Cloves 12
• Green cardamom seeds 1 tsp
• Ginger garlic paste 1 tbsp
• Chili powder 1 tsp heaped
• All spice 1 tsp
• Milk ¼ cup
• Kewra water 1 tsp
• Saffron ¼ tsp

Method

• Heat oil fry sliced onion till light golden add whole spices and nutmeg, add chicken, salt, beaten yogurt, cover and cook for 15 minutes, mix in ground onion, ginger garlic paste, chili powder, all spice, fry well add 2 cups water cover and cook till chicken tender, add in the soaked rice with another 2 cups of water, cover and cook till rice done, lastly add milk-kewra-saffron mixture, leave it for another 5 minutes, mix well and serve.

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Bhori akni

Bhori akni

Ingredients

• Mutton ½ kg
• Rice ½ kg soaked
• Garlic cloves 12
• Fennel seeds 2 tbsp
• Dry ginger 1 inch piece
• Onion 1
• Bay leaf 2
• Cinnamon 2 sticks
• Nutmeg half
• Black cardamom 2
• Cloves 12
• Whole red chilies 20
• Salt 1 tsp + 2 tsp
• Oil ½ cup

Method

• Make a spice bag with Garlic cloves 12, Fennel seeds 2 tbsp, Dry ginger 1 inch piece, Onion 1, Bay leaf 2, Cinnamon 2 sticks, Nutmeg half, Black cardamom 2, Cloves 12, Whole red chilies 20 tie well. In a pan put mutton pieces, prepared spice bag, 1 tsp salt and 4 cups of water, cook on medium flame till mutton tender and 2 cups stock left, remove spice bag by pressing hard so all the extract comes out, boiled soaked rice half done with 2 tsp salt, drain water and keep aside. In another pan heat ½ cup oil add 10 whole black pepper, prepared meat and a left over stock boil for 5 minutes add half boiled rice put on dum.

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Dum Pukht Pulao

Dum Pukht Pulao

Ingredients

• Chicken 1 kg 16 pieces
• Rice ½ kg soak for 30 minutes
• Onion 1 chopped + 1 sliced
• Ginger garlic 1 tbsp heaped
• Allspice 1 + 1 tsp heaped
• Cumin seeds 1 tsp heaped
• Salt 2 tsp + 1 tsp
• Red chili whole 10
• Oil ¾ cup

Method

• Boil chicken in 3 cups of water with 1 onion, ginger garlic paste, 1 tsp salt, red chili whole add 1 tsp of allspice, cook until chicken tender and little stock left, remove chicken, strain stock.

Method for rice

• Heat oil fry onion add cumin seeds, fry till light golden, add 1 tsp ginger garlic and boiled chicken, add stock and 2 cups water boil, add rice with 2 tsp salt, 1 tsp allspice, cover and cook till rice done.

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Chicken Corn Pulao

Chicken Corn Pulao

Ingredients

• Chicken 1 kg 16 pieces
• Yogurt 1 cup heaped
• Cumin crushed 1 ½ tsp
• Brown onion grinded 3 tbsp
• Salt 1 ½ tsp
• Allspice ½ tsp
• Sweet corn 1 tin
• Chili powder 1 ½ tsp
• Ginger garlic 1 tbsp
• Oil ½ cup
• Rice 750 gm soaked for 30 minutes

Method

• Marinate chicken with all the given ingredients except oil, corn and rice, heat oil add whole spices with marinated chicken, cover and cook for 20 minutes till oil comes on top. Add in soaked rice with 3 cups water, cover and cook on high for 5 to7 minutes, then lower flame, cook for 10 minutes, add in sweet corn, mix gently, leave it on dum for 10 minutes, serve hot with raita.

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