SHAWARMA:

Ingredients

2 boneless (skinless) chicken breasts, cut into thins strips

1/4 cup lemon juice

1/4 cup Mediterranean (Greek) yogurt

1 tbs minced garlic

1 tsp salt

1/4 tsp ground cardamom

1/4 tsp 7 spices

1/4 tsp paprika

1/4 tsp dried parsley

1/8 tsp cayenne pepper

1/8 tsp cinnamon

3 tbs olive oil

Pita, kabees, pickles and garlic for sandwich.

How to make Chicken Shawamra
Combine all ingredients in a large bowl, cover and let marinate for 2 hours in the refrigerator.
Preheat pan and add 3 tbs olive oil, add chicken and let cook for 10 minutes until chicken browns,
cook for an additional 2 minutes if necessary to brown. To make sandwich, use pita bread, spread
garlic sauce on pita, add chicken, kabees and pickles (you can add tomatoes and lettuce if desired).
Roll sandwich and press in the grill press to make sandwich crispy for 3 minutes. Enjoy with fries
or salad.

SHEEK KABAB:
• 1Kg Minced lamb shopping list
• 1 tbsp vegetable oil shopping list
• 1 tbsp Fresh ginger (grated) shopping list
• 1 tbsp Chopped Green Chillis shopping list
• 4 cloves garlic - Grated shopping list
• Handfull fresh mint shopping list
• Handful fresh coriander shopping list
• 2 tbsp salt shopping list
• 1 tsp sugar shopping list
• 2 tbsp coriander seeds shopping list
• 1/2 tsp turmeric powder shopping list
• 1 tbsp garam masala shopping list
• 1 tsp dried mint shopping list
 • 2 tsp ground cumin shopping list
• 2 tsp ground coriander shopping list
• 1 tsp ginger powder shopping list
• 1 tsp chilli flakes shopping list
• 2 eggs shopping list
• 1 tsp cinnamon powder shopping list
• juice of 1/2 lemon shopping list
• juice of 1/2 lime
METHOD
• Place all the ingredients into a large bowel and mix thoroughly.
• Cover and place in fridge for an hour or two ... Or overnight is perfect.
• SHAPE
• Mould small amounts of the mixture into either little balls, little sausages or burgers
• Burgers about 2 inches round
• Sausage about 2 inches long and about 1/2 inch thick
• Balls about 1 inch round
• FRY
• Fry in a shallow amount of vegetable oil for 3 mins per side or until golden brown on the
outside and cooked through.
• OVEN COOK
• 20 mins in an oven at 200Centrigrade
• Serve hot or cold with a raita and lime pickle.

ACHARI CHICKEN CURRY:

chicken - 1 (700-800gms), cut into pieces shopping list
• onions - 3 / sliced fine shopping list
• tomatoes - 3 / chopped fine shopping list
• garlic paste - 1 tbsp shopping list
• ginger paste - 1 tbsp shopping list
• yogurt (curd) - 3 tbsp/thick shopping list
• Kalonji - 1 tsp (Nigella seeds) shopping list
• Methi dana - 1/2 tsp (fenugreek seeds) shopping list
• Whole Zeera - 1 tsp (cumin seeds) shopping list
• Saunf - 1 tsp (fennel seeds) shopping list
• Bhuna Zeera Powder - 1 tsp (roasted cumin powder) shopping list
• Red Chilli Powder - 1/2 tsp shopping list
• Haldi - 1/2 tsp (turmeric powder) shopping list
• green chilies - 2-3/ to taste shopping list
• lemon juice - of 1 lemon shopping list
• salt to taste shopping list
• fresh coriander (Hara Dhania) to garnish
Slit the green chilies and soak them in thelemon juice. Keep aside.
• Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
• Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
• Add ginger-garlic paste and haldi...roast well.
 • Now put in the chicken pieces and roast on high flame till well browned.
• On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
• Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast
well once again on high flame.
• Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and
cook covered, on simmer for about 30 mins. Stir once in a while.
• Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and
simmer for 5-7 minutes to enhance the flavours!
• Serve with naan roti or basmati rice, and a veggie side-dish.
• Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if
you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4
strange sounding seeds. You can even puree the tomatoes for a smoother gravy.
CHICKEN TIKKA MASALA:
chicken - 1 small/cut into pieces ( or boneless if you prefer) 600-750gms shopping list
• For Marinade: shopping list
• Thick yoghurt- 3 tbsps shopping list
• oil - 1 tbsp shopping list
• lemon juice - of 1 lemon shopping list
• garlic - 1 tsp shopping list
• ginger -1 tsp shopping list
• roasted cumin powder - 1 tsp shopping list
• garam masala - 1tsp shopping list
• Red Chilli Pwder - 1/2 tsp (or paprika for colour) shopping list
• salt to taste shopping list
• For curry : shopping list
• onions -2 medium shopping list
• Garlic- 6 pods shopping list
• ginger - 1" piece shopping list
• tomato puree - 200ml (we get 200ml tetrapaks here) shopping list
• Green chillies - 1-2 / finely chopped shopping list
• Haldi - 1/4 tsp (turmeric powder) shopping list
• Dhania - 2 tsp (coriander powder) shopping list
• Zeera pdr - 1-2 tsp(roasted cumin powder) shopping list
• salt to taste shopping list
• juice of 1/2 lime ( 1 tsp) shopping list
• butter - 2 tbs shopping list
• Cream - 2 tbs or more if heart allows/desires!! shopping list
• capsicum - 1 small , juliened, very optional! (green bell pepper) shopping list
• fresh coriander leaves for garnishing

How to make it

• Wash and dry chicken pieces. Make tiny slits with a sharp knife to allow the marinade to
seep in.
• Mix the marinade ingredients, and put the chicken pieces into it. Mix in well, and refrigerate
for 3-4 hours or overnight.
• Grill till done and browned...approx 8-10 minutes on either side, turning once. Be sure to
 place tray underneath to catch the drippings!!
• Meanwhile...for the curry/gravy:
• Grind onions, garlic and ginger. Put 2 tbs of oil in pan and fry this ground onion masala for
7-10 mins.
• Now add tomato puree, green chillies, lime juice and dry spices. Fry for 3-5 mins.
• Simmer and put in butter and cream and simmer, covered for approx 15 mins till oil rises to
surface.
• Now gently slide in chicken pcs and simmer for further 10-15 mins till chicken heated right
thru with gravy. Adjust seasonings etc.
• If the curry is too thick, add the drippings from the grill tray.
• Garnish with coriander leaves and cream swirls if desired!
• Note: Can use cottage cheese cubes (paneer) instead of chicken for veggie version...as in my
picture.
CHICKEN BIRYANI:
INGREDIENTS shopping list
• * 4 tablespoons vegetable oil shopping list
• * 4 small potatoes, peeled and halved shopping list
• * 2 large onions, finely chopped shopping list
• * 2 cloves garlic, minced shopping list
• * 1 tablespoon minced fresh ginger root shopping list
• * 1/2 teaspoon chili powder shopping list
• * 1/2 teaspoon ground black pepper shopping list
• * 1/2 teaspoon ground turmeric shopping list
• * 1 teaspoon ground cumin shopping list
• * 1 teaspoon salt shopping list
• * 2 medium tomatoes, peeled and chopped shopping list
• * 2 tablespoons plain yogurt shopping list
• * 2 tablespoons chopped fresh mint leaves shopping list
• * 1/2 teaspoon ground cardamom shopping list
• * 1 (2 inch) piece cinnamon stick shopping list
• * 3 pounds boneless, skinless chicken pieces cut into chunks shopping list
• * shopping list
• * 2 1/2 tablespoons vegetable oil shopping list
• * 1 large onion, diced shopping list
• * 1 pinch powdered saffron shopping list
• * 5 pods cardamom shopping list
• * 3 whole cloves shopping list
• * 1 (1 inch) piece cinnamon stick shopping list
• * 1/2 teaspoon ground ginger shopping list
• * 1 pound basmati rice shopping list
• * 4 cups chicken stock shopping list
• * 1 1/2 teaspoons salt
DIRECTIONS
• 1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain
and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic
and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the
tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon
 stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a
pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts
to stick to the pan.
• 2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them
with the spice mixture. Cover and cook over very low heat until the chicken is tender,
approximately 35 to 45 minutes. There should only be a little very thick gravy left when
chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the
gravy.
• 3. Wash rice well and drain in colander for at least 30 minutes.
• 4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add
saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice
is coated with the spices.
• 5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it
over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into
the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20
minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
MUTTON BIRYANI:

Ingredients

• 2/3 cup milk shopping list

• 1 tsp saffron shopping list
• 5 tbsp ghee shopping list
• 3 medium onions, sliced shopping list
• 2 pound lean lamb, cubed shopping list
• 7 tbsp unsweetened yogurt shopping list
• 1 1/2 tsp finely chopped fresh ginger root shopping list
• 1 1/2 tsp crushed garlic shopping list
• 2 tsp garam masala shopping list
• 2 tsp salt shopping list
• 1/4 tsp turmeric shopping list
• 2 1/2 cups water shopping list
• 2 1/4 cups basmati rice shopping list
• 2 tsp black cumin seeds shopping list
• 3 cardamoms shopping list
• 4 tbsp lemon juice shopping list
• 2 fresh green chilie shopping list
• 1/4 bunch fresh cilantro leaves

How to make it

• Boil the milk in a pan with the saffron and set aside. Heat the ghee in a pan and sauté the
onions until golden. Remove half the onions and ghee for the pan and set aside in a bowl.
• Combine the meat, yogurt, ginger, garlic, garam masala, 1 tsp salt, and the turmeric in a
largebowl and mix well.
• Return the pan with the ghee and onions to the heat, add the meat mixture, stir for about 3
minutes, and add the water. Cook over low heat for 45 minutes, stirring occasionally.
 • Check to see wether the meat is tender: if not add 2/3 cup water and cook for 15 minutes.
Once all the water has evaporated, stir fry for about 2 minutes and set aside.
• Meanwhile, place the rice in a pan. Add the cummin seeds, cardamons, salt, and enough
water for cooking, and cook over a medium heat til the rice is half cooked. Drain. Remove
half the rice and place in a bowl.
• Spoon the meat mixture on top of the rice in the pan. Add half each of the saffron mixture,
lemon juice, chilies and cilantro.
• Add reserved onions and ghee, and the other half of the rice, saffron, lemon juice, chilies
and cilantro. Cover and cook over low heat for 15 - 20 minutes, or til rice is cooked. Stir
well and serve.
DUM BIRYANI:
Ingredients

• A ) shopping list
• 3 cups basmati rice shopping list
• 1 pc cinnamon stick shopping list
• 2 cardamom shopping list
• 1 cloves shopping list
• 1 /2 cube chicken stock shopping list
• B ) shopping list
• 10 oz basmati rice ( soak in water for 1o mins and drained ) shopping list
• 1 pc cinnamon stick shopping list
• 2 cardamom shopping list
• 1 cloves shopping list
• 1 cube chicken stock shopping list
• 1 bay leaf shopping list
• 1 tsp lemon shopping list
• C ) shopping list
• 3 onions shopping list
• 1 bay leaf shopping list
• raisins 2 tbsp shopping list
• cashew nuts 2 tbsp shopping list
• D ) shopping list
• 3 tomatoes shopping list
• 1 big green chilli shopping list
• 5 small green chillies , 2 cloves , 2 cardamom - paste shopping list
• 1 pc ginger shopping list
• 5 cloves garlic shopping list
• E ) shopping list
• 1 k big chicken pieces with bones shopping list
• 1 tsp chilli pwd shopping list
• 1 tsp meat masala pwd shopping list
• 4 tbsp fresh corriander pwd shopping list
• 2 1/2 tbsp fenugreek seed ( powdered ) shopping list
• salt shopping list
• F ) shopping list
• ghee 2 tbsp shopping list
• mint leave 1 tbsp shopping list
 • corriander leaves 1 tbsp chopped
• Put the A ) in the greased ( with butter or olive margarine ) electric rice cooker and cook .
Don't open .
• Mix E )
• Fry in a pressure cooker . cover the lid . dunn put weught . let the steam thro for 5 mins
( simmer ) in low heat .
• Do not open .
• Take a heavily pbottom pan .
• Fry the C ) . set aside .
• Add the D ) . fry and set aside
• Fry the B ) . Add 14 oz water plus low fat evaporated milk .
• Scatter the tomatoes on top .
• when steam starts to come cover the lid and simmer 10 mins .
• den open and add the chicken on top level .
• open the rice cooker , add the rice on to .
• add the F ) on the top .
• Cover the Lid again . dunn let steam escape .
• Simmer for 30 mins .
• Mix well .
• It's ready to serve .
HYDREABADI BIRYANI:
Ingredients

• 300 g basmati rice , washed and soaked for 15 mins , drained shopping list
• ............................................................................ shopping list
• 500 g goat meat / big skinless chicken pieces shopping list
• 200 g curd , beaten shopping list
• 2 tsp mint and corriander leaves paste shopping list
• 200 g onion , sliced , fried and made paste shopping list
• 150 g tomatoes , sliced shopping list
• 10 g green chillies paste , 10 g ginger - garlic paste shopping list
• 1 tsp cumin seed , fennel seed , poppy seed - paste shopping list
• ...................................................................................................... shopping list
• 2 bayleaves , 1/2 tsp nutmeg , 2 pandan / screwpine leaves , 3 star anise , 1 tsp black pepper ,
1 stick cinnamon , 5 cardamoms , cloves , 1 lemon rind - tied to muslin cloth shopping list
• salt shopping list
• 1 soup cube shopping list
• .................................................................................................... shopping list
• ghee shopping list
• 10 g red chilli , pwded , 20 g corriander pwd shopping list
• 5 cardamoms , 5 cloves , 5 curry leaves shopping list
• 2 stick cinnamon , 2 staranise shopping list
• 1 tsp tumeric pwd shopping list
• .................................................................. shopping list
• 1 tsp , meat masala pwd shopping list
• 1/2 tsp strands of saffron shopping list
• 30 g nuts fried shopping list
 • Bunch of mint and corriander leaves , chopped shopping list
• 1 lemon - juice
• Fry the onions .
• Marinate the meat with curd , mint/corriander paste , onion paste , ginger-garlic paste , green
chilli paste , other pastes and abit of lemon juice .
• Set aside for 1 hour.
• Add muslin cloth with soup cube , salt in water along with rice and boil until little under
done .
• Drain and keep aside .
• Fry the remaining spices in ghee along with chilli pwd , corriander pwd , tumeric pwd ,
chicken .
• Cover with lid , simmer till done and dry .
• Grease a heavy bottom vessel , sides and bottom with ghee .
• Spread chicken evenly , sprinkle lemon juice , meat masala pwd , corriander leaves and mint
leaves .
• Add almost cooked rice .
• Dissolve saffron in milk and sprinkle along with nuts .
• Cover with lid .
• Make some rough dough with wheat flour and line the rim .
• Keep hot coals on top .
• Complete cooking on hot plate ( 30 mins )
• Serve with Pappad , Fresh fruit Jam , Hard boiled egg and fresh salad with yogurt dressing
along with warm cumin water .
PRAWN BIRYANI:
Ingredients

• 1 1/2 C Himalayan basmati rice , soak in water and drained shopping list
• 3 1/2 C water plus fish stock ( optional ) and 2 tbsps low fat evaporated milk shopping list
• 16 Medium prawn , shelled and washed shopping list
• 1/2 tsp Chilli Pwd shopping list
• Pinch of salt and Tumeric Pwd shopping list
• 1 tsp fenugreek seed and cumin seed , powdered shopping list
• 1 onion , sliced shopping list
• Some cashew nuts and raisins shopping list
• 1 tomato , sliced shopping list
• Bunch of mint leaves and Corriander Leaves shopping list
• 1 Tbsp lemon juice and Ghee . shopping list
• Ing. A shopping list
• 1 Bay leaf shopping list
• 1 inch cinnamon shopping list
• 1 star anise shopping list
• 1 clove shopping list
• 1 Cardomom shopping list
• 1 Fresh Red Chilli , slit shopping list
• Ing. B shopping list
• 1/2 tsp Chilli pwd shopping list
• 1/2 tsp Corriander pwd shopping list
 • 1/2 tsp Meat masala pwd
• Rub the tumeric pwd , chilli pwd and salt to the prawns . Set aside .
• Fry the onion . Set aside .
• Fry the tomatoes , all the leaves . Set aside .
• Fry the prawns . Set aside .
• Fry the Ing. A
• Add the rice and Fry for 2 mins .
• Add the Ing. B
• Add the water and salt .
• When it starts to boil , cover .
• 5 mins later , add the onions , tomatoes and prawns .
• Mix and add the lemon juice and ghee .
• Cover . Cook until all the water is obsorbed .
• Serve hot on it's own .
MUTTON BIRYANI:
ngredients

• Cooking the Biryani shopping list

• 2 lbs. lamb or mutton leg/shoulder cut into bite size pieces, washed and drained shopping list
• 5 tbs. oil or ghee shopping list
• 2 onions, peeled and thinly sliced shopping list
• 3-4 cloves of garlic minced shopping list
• 1 inch piece ginger minced shopping list
• 1-3 green chillies minced shopping list
• 6-7 tbsp. Biryani spices AVAILABLE IN ANY INDIAN STORE shopping list
• 2- 2 1/2 tsp. salt (adjust to taste) shopping list
• 1/2 cup thick yoghurt shopping list
• 2 large tomatoes, chopped shopping list
• 1/2 bunch of cilantro leaves, minced shopping list
• 1 lime or 1/2 lemon, cut into small pieces shopping list
• A few strands of saffron soaked in a tablespoon of warm water shopping list
• 1 tbs. ghee
• Method:
• Cooking the Meat
• Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted
spoon and keep aside.
• In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two.
• Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides.
• Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a
little gravy is left.
• Cooking the Rice
• While meat is cooking, boil the water for rice with salt.
• Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil.
• Drain/Seive the water off like you do when cooking pasta. You can run a little cold water
over it, to stop the rice from cooking further while resting. Leave in the colander for a few
minute, for the water to drain out completely.
• Add ghee to grease a large oven proof dish or a pan.
 • Layering the Biryani
• Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat.
• Repeat the layering till the last layer is the rice.
• Sprinkle the saffron on the top of the rice.
• Add fried onions on top.
• Dot with a little ghee.
• Cover the pan with a tight lid.
• Put it in a medium hot oven and bake for 30 minuites at 350 F the rice is fully done.
• You should have perfect Biryani
CHICKEN BIRYANI:
Ingredients

• 10 cardamom pods , preferably green, smashed with chef's knife shopping list
• 1 cinnamon stick shopping list
• 2 inch piece fresh ginger , cut into 1/2-inch-thick coins and smashed with chef's knife
shopping list
• 1/2 teaspoon cumin seed shopping list
• 3 quarts water shopping list
• table salt shopping list
• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), trimmed of excess skin and fat and
patted dry with paper towels shopping list
• ground black pepper shopping list
• 3 tablespoons unsalted butter shopping list
• 2 medium onions , sliced thin (about 4 cups) shopping list
• 2 medium jalapeño chiles , one seeded and chopped fine, the other chopped fine with seeds
shopping list
• 4 medium cloves garlic , minced or pressed through garlic press (about 1 1/2 tablespoons)
shopping list
• 1 1/4 cups basmati rice shopping list
• 1/2 teaspoon saffron threads , lightly crumbled shopping list
• 1/4 cup dried currants or raisins shopping list
• 2 tablespoons chopped fresh cilantro leaves shopping list
• 2 tablespoons chopped fresh mint leaves shopping list
• yogurt SAUCE: shopping list
• 1 cup whole milk or low-fat plain yogurt shopping list
• 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon) shopping
list
• 2 tablespoons minced fresh cilantro leaves shopping list
• 2 tablespoons minced fresh mint leaves
• Note: This recipe requires a 3 1/2- to 4-quart saucepan about 8 inches in diameter. Do not
use a large, wide Dutch oven, as it will adversely affect both the layering of the dish and the
final cooking times. Begin simmering the spices in the water prior to preparing the
remaining ingredients; the more time the spices have to infuse the water (up to half an hour),
the more flavor they will give to the rice. Biryani is traditionally served with a cooling
yogurt sauce; ideally, you should make it before starting the biryani to allow the flavors in
the sauce to meld.
• 1. Wrap cardamom pods, cinnamon stick, ginger, and cumin seed in small piece of
cheesecloth and secure with kitchen twine. In 3 ½- to 4-quart heavy-bottomed saucepan
 about 8 inches in diameter, bring water, spice bundle, and 1 ½ teaspoons salt to boil over
medium-high heat; reduce to medium and simmer, partially covered, until spices have
infused water, at least 15 minutes (but no longer than 30 minutes).
• 2. Meanwhile, season both sides of chicken thighs with salt and pepper and set aside. Heat
butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions
and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes. Add
jalapeños and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer
onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper
towels, return heat to medium-high, and place chicken thighs skin-side down in skillet; cook,
without moving chicken, until well browned, about 5 minutes. Flip chicken and brown
second side, 4 to 5 minutes longer; transfer chicken to plate and remove and discard skin.
Tent with foil to keep warm.
• 3. If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5
minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving ¾ cup
cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and
currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty
saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken
thighs, skinned-side up, on top of onions; add any accumulated chicken juices. Evenly
sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with
remaining rice; pour reserved cooking liquid evenly over rice.
• 4. Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked
through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to
low). Run heatproof rubber spatula around inside rim of saucepan to loosen any affixed rice;
using large serving spoon, spoon biryani into individual bowls, scooping from bottom of pot
and serving 1 chicken thigh per person.
• YOGURT SAUCE:
• Combine first four ingredients in small bowl; season to taste with salt and pepper. Let stand
at least 30 minutes to blend flavors.
SPICY CHICKEN BIRYANI:
Ingredients

• 3/4 cup oil shopping list

• 3 large onions,sliced shopping list
• 250 g tomatoes,roughly chopped shopping list
• 2 tbsp ginger garlic paste shopping list
• 1 kg chicken pieces shopping list
• 3 green cardamoms shopping list
• 1 large cardmom shopping list
• 5 cloves shopping list
• 8 whole black pepper shopping list
• 1 inch piece of cinamon stick shopping list
• 1 tbsp cumin seeds shopping list
• 2 tbsp red chilli powder shopping list
• 2 tbsp coriander powder shopping list
• 1 1/2 tbsp salt shopping list
• 1 cup yougurt shopping list
• 10-12 dried plums shopping list
• 1 kg rice shopping list
• 1 large cardmom shopping list
 • 1 inch piece of cinamon stick shopping list
• 3 cloves shopping list
• 5 whole black pepper shopping list
• salt shopping list
• water shopping list
• 2 tomatoes,cut in round slices shopping list
• 1/2 cup mint leaves shopping list
• 2-3 tbsp ginger, julienne cut shopping list
• 4-5 whole green chillies shopping list
• orange food colour
• Heat oil in a pan.Add onion and fry until brown.Remove from oil.
• Blend tomatoes,yougurt and brown onion to a fine paste.
• Add ginger garlic paste and chicken pieces to the oil.
• Cook on medium to high heat and fry the chicken until it changes its
• color.
• Add green cardamoms,large cardmom,cloves,black pepper,cinamon stick and cumin seeds.
• Pour the blended mixture and mix well.Add red chilli
• powder,coriander powder and salt.
• Cook on medium heat until chicken is done.Add dried plums.
• Increase the heat to between medium and high.Cook, stirring
• frequently, until chicken is nearly done and only a little gravy is
• left. Set aside.
• Soak rice for 30 minutes in enough water to cover; then drain.
• Boil water, add cardmom, cinamon stick, cloves, black pepper and salt and boil rice till
2/3rd done.
• Drain the water off in a colander. Leave in the colander for a few minute, for all the water to
drain out.
• Add 2-3 tbsp oil in the pan to coat the base.
• Spread 1/3rd of the rice in a layer at the base of the pan.Now layer
• with 1/2 of the chicken.
• Next, layer with half of remaining rice. Sprinkle tomato slices,mint leaves,ginger and green
chillies on top.
• Now spread remaining chicken as a layer.
• Finish with the remaining rice layered on top.
• Dot with a little oil and a few drop of liquid orange colour . This
• gives you a few dark orange coloured rice grains interspersed in the
• rest of the rice. It looks very nice when served.
• Cover the pan with a tight lid.
• Cook on a very low flame, with the lid tightly closed. This will take
• 20-30 minutes.
• Serve hot.
BIRYANI PRESSURE COOKED:
Ingredients

• basmati rice 2 cups shopping list

• chicken with bones 2 cups shopping list
• Chilli pwd 1 tsp shopping list
 • Corriander pwd 2tsp shopping list
• masala pwd 1/2 tsp shopping list
• Tumeric pwd 1/2 tsp shopping list
• fenugreek seed pwd 2 tsp shopping list
• salt shopping list
• Big onion 1 shopping list
• tomato , 1 small shopping list
• cinnamon 1 stick shopping list
• Chilli Padi 3 shopping list
• cloves 2 shopping list
• cardamom 1 shopping list
• mint leaves shopping list
• bay leaves shopping list
• lime juice few drops shopping list
• Soup cube 1/2 shopping list
• cahew nut fried in butter/ghee 2 tsp shopping list
• lo fat milk and water 4 cups .
• Wash and soak rice for 15 mins .
• Mix all the pwds with chicken and set aside .
• Fry onion , cinnamon , tomatoe , mint and bay leaves for few mins .
• Add the chilli padi , cloves , cardamom paste .
• Add the chicken and cover the presuure cooker . let it stand for few mins .
• Open the lid and add the rice and everythingelse . Cover and put the weight .
• After first whistle , simmer it for few mins .
• Remove and let ot cool .
• Mix well and serve with mutton kheema and curry .
HYDERABADI CHICKEN BIRYANI:
ngredients

• 1kg-chicken shopping list

• For the Marinade: shopping list
• yoghurt thick & well beaten-1cup shopping list
• green chillies chopped-2-4(can adjust acc to taste) shopping list
• mint leaves-1/2cup shopping list
• ginger garlic paste-3tbsp shopping list
• turmeric powder-1/2tsp shopping list
• whole blaack pepper-1tsp shopping list
• Black cumin-1-tsp shopping list
• red chilli powder-1/2tbsp(can be reduced acc. to taste) shopping list
• salt- to taste(around 1tbsp) shopping list
• coriander powder-2tsp shopping list
• cumin powder-1tsp shopping list
• bay leaves-2 shopping list
• Black cardamom whole-2pieces shopping list
• Green cardamam-5-6 shopping list
• cloves-5-6 shopping list
• mace-3 shopping list
 • cinnamon-2 med sticks shopping list
• onions sliced fine & deep fried to golden brown-2 medium sized shopping list
• ghee/clarified butter/oil-1cup shopping list
• For the Rice: shopping list
• basmati rice -800gms shopping list
• green cardamom-2 shopping list
• cinnamon -1'stick shopping list
• cloves-3 shopping list
• salt to taste shopping list
• saffron heated for 5secs over a flameon a tbsp shopping list
• & then mixed in 1/4cup of warm milk- 8-10 strands shopping list
• roasted nuts like almonds & cashews-10gms
• 1.Marinate the Chicken with the ingredients listed for marinade,mix well and keep aside for
about 1/2 an hour.
• 2.Boil the water for Rice along with all the spices listed under For Rice.
• 3.Add salt to the boiling water and taste it,It shouldnt be too salty.It should bejust right
• 4.Cook the Rice till its 1/2 done.That is it breaks when you put some pressure to it,but it still
looks hard and undercooked.Turn off the flame.
• 5.Drain out all the water. Spread out the Rice on a large Flat PlateNow to half of this rice
mix the saffron soaked milk
• 6.In a wok or a kadhai,cook the chickentill its just done.Do not add any extra oil.
• 7.Then in a deep vessel layer the chicken and rice alternatively.Make sure that the Chicken
is at the bottom,white rice in the middle and the Saffron mixed Rice is at the top.Sprinkle the
nuts.Cover with a tight lid.seal it with sone dough on all sides,or else put some weight on the
lid and let it slow cook on dum(pressure)for 30mins,Of which the first 5 mins @ high flame
15 mins @ medium flame and 10 mins on a low flame.
LAMB SHISH KEBAB

2 1/2 lb. boned lamb, thoroughly cleaned and cut into 1 inch cubes
3 lg. onions, quartered
1 lg. green pepper cut into squares
5 cherry tomatoes
5 c. rice cooked just before serving time
Mix together for marinade in a large bowl: 1 c. lime juice 1 c. olive oil 3/4 tsp. dried rosemary
leaves Salt and pepper to taste
Place the meat cubes in the marinade and let stand for several hours or overnight. Stir occasionally.
When ready to cook, alternate the meat cubes with the onion and pepper on long skewers. Broil
over prepared charcoal barbecue grill or under your oven broiler until lbrowned on all sides. Add
one of the cherry tomatoes to the end of each skewer and broil about 5 more minutes. Brush the
kebabs with the remaining marinade while cooking. Discard the rest of the marinade when basting
is completed. Serve hot over hot cooked rice. Makes 4 or 5 skewers.
MUTTON KUBEIDEH (KEBAB) RECIPE:
Lamb and beef kubideh are one of my favorite types of kebab. The blend of the beef and lamb is
really unique and quite tender. Serve kubideh over white, saffron, or basmati rice with pita bread
and olives.
Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:
• 1 lb. lean ground muton
• 1 lb ground mutton
• 1 large onion, grated
• 1 egg
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/8 teaspoon tumeric (optional)

Preparation:
In a mixing bowl, combine all ingredients, mixing with hands or wooden spoon. Refrigerate up to
two hours, until ready to cook.

Take a handful of meat and roll into a tennis ball sized portion. Place on long, flat skewer and form
into cigar shape, around the skewer. It will look like a sausage on the skewer.

Place on heated grill and cook for about 4-6 minutes on each side, or until done.

KAALA JAMUN:
Ingredients

For the Kala Jamuns:-

2 cups 250 grams khoya grated

5 tablespoons plain flour (maida)

1/4 teaspoon cardamom powder

2 tablespoons sugar

For making sugar syrup:-

3 cups sugar

a few saffron strands (optional)

Other ingredients needed are :-

ghee for deep frying

1 cup desiccated coconut

How to make Kala Jamun
To make Sugar Syrup :-

In a large pan, combine the sugar with 1 litre of water and bring to a boil.
Simmer over a slow flame till the syrup is 1 string consistency.
Remove any impurities which float on top of the syrup using a slotted spoon.
Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from
the syrup.
Add the saffron if desired and keep the syrup warm.

For the Kala Jamuns :-

In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any
water.
Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks
on the surface as otherwise the jamuns will crack while frying.
Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12
minutes).
Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated
coconut. Kala Jamuns are ready to serve.

SHAAHI MUTTON BIRYANI:

Ingredients

1/2 lb mutton, small pieces

3/4 cup ghee

1 large onion, chopped

3 tablespoons tomato paste

1 cup Basmati rice, pre-soaked

2 1/2 cups meat bouillon

1 teaspoon saffron strands

salt to taste

1 teaspoon cayenne pepper

Whole spices:

8 cloves

8 black peppercorns

2 bay leaves

1 brown cardamom pod

4 green cardamom pods

1 (2 inch) cinnamon stick

Grind into paste:

1 small onion

2 cloves garlic

1 (1/2 inch) piece fresh green ginger

1 teaspoon salt

1/3 cup plain yoghurt

How to make Shaahi Biryani (Mutton Biryani)

Prick the meat pieces with a fork, smear them with the yoghurt paste and leave them to marinade
for 2 hours.
Then heat half the ghee over a medium heat and fry in it the meat pieces for some 30 minutes.
In a separate deep saucepan, heat the rest of the ghee and fry the onion until golden.
Take out half the onion and reserve for later garnishing.
To the remaining onion in the pan, add the whole spices, separately listed, and stir for 2 minutes.
Then add the fried meat and tomato puree and stir well.
Now stir in the rice and fry with meat for about 5 minutes.
Gradually, pour in the stock, add half the saffron, and salt and cayenne, bring to the boil.
Then lower the heat and continue to cook for about 10 minutes until the moisture has evaporated
and the rice is cooked.
Serve hot, garnished with fried onions and the remaining saffron strands.

NAWABI MUTTON BIRYANI:

Ingredients

Basmati rice 3 1/2 cups

Mutton 1/2 kg

Onions 3

Ginger garlic paste 1/2 tbsp

Garam masala powder 1 tap

Red chilies 3

Cinnamon stick 1" piece

Curd 1/2 cup

Green cardamom 3
Peppercorns 5

Cloves 5

Shahi jeera 1/2 tsp

Turmeric powder 1/2 tsp

Saffron 1 pinch

Jardalu 5

Water 6 1-2 cups

Dry fruits as required

Coriander leaves and pudina leaves as required

Ghee as per requirement

How to make Nawabi Mutton Biryani

Take 2 1/2 tbsp of ghee.
Put some salt in it and fry the dry fruits and apricots.
Make a fine paste by grinding red chilies and fried onion.
Make a mixture of curd, ginger garlic paste, onion chilly paste, turmeric powder and salt and
marinate the mutton pieces in it.
Put some ghee in a pressure cooker heat it, and then add the marinated mutton into it.
Pressure cook it until done.
Put some ghee in another vessel and heat it.
Add to this the whole spices and fry them for a while.
Now add the rice.
Add some salt and warm water.
Cook the rice till all the water has been absorbed.
Once the rice is cooked, spread it out and let it cool.
Also, remove the whole spices that were added to it.
Grease the inner wall of a heavy bottomed pan with ghee.
Put the cooked mutton into it and sprinkle some garam masala powder.
follow this with a layer of rice, then melted ghee and then saffron milk.
Add to this the fried nuts and cover it with a tight fitting lid.
For the next 75 to 20 mins, keep it on dum on low flame.
Mix it well and serve hot.
Garnish the dish with chopped coriander and pudina leaves.

KASHMIRI BIRYANI:
Ingredients

Mutton 750 gms

Basmati rice 1 kg

Milk 200 ml
Curd 2 tsp

Dry ginger powder 1 tsp

Bay leaf 2

Ghee 150 gms

Kewra essence 1/4 tsp

Saffron 2gms

Red chilli powder 2 tsp

Asafoetida A pinch

Garam masala powder 1/2 tbsp

Garam masala 1 tbsp

Fennel seed powder 1 tbsp

Fennel seeds 1 tbsp

Sugar 1/4 tsp

Salt as per taste

How to make Kashmiri Biryani

Fry asafoetida and mutton pieces in ghee.
Add curd and continue to cook for 10 mins on medium high flame.
Pour water and add salt to taste.
Mix well.
Add chilli powder, ginger powder and bay leaf.
Fry for a few minutes and add 1/2 litre water.
Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.
Simmer the mixture till the meat is done.
Remove mutton pieces and keep them separate.
Boil 2 litres of water and 2 tbsp salt.
Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.
Put it in the boiling water.
Now add rice and cook on a low flame till half done.
Drain the rice and cool.
Alternately arrange mutton and rice layers in a baking tray.
Add milk and ghee.
Sprinkle the saffron and the kewra essence.
Cook in a preheated oven, covered with a foil, for 20 mins at 180C or 350F.

MUTTON BIRYANI:
Ingredients

1 kg. mutton cut into 1 1/2 pieces (leg, shoulder and chops would make a nice combination)
1 cup sour yoghurt

1 tsp raw papaya paste

Salt

FINELY GROUND TOGETHER

6 to 8 roasted dry red chillies

1 tsp roasted cummin seeds

2 tsp roasted coriander seeds

1" piece ginger

12 cloves of garlic

4 peppercorns

4 cloves

4 cardamoms

1" piece cinnamon

1 tsp turmeric powder

A few twigs of coriander leaves

1/2 kg. basmati rice washed and soaked for 30 minutes and drained

1 kg. hot water

1/2 tsp saffron threads

1/2 cup milk

2 tbsp browned onion and garlic

1 large chopped tomato

2 medium potatoes peeled, quartered and boiled in the microwave for 5 minutes

Juice of 1 lime

2 tbsp melted ghee

TO GARNISH

4 hard boiled eggs shelled and quartered (on the stove)

1 tbsp almonds blanched skin removed and sliced

1 tbsp raisins (sultanas)

1 tbsp sliced browned onion

How to make Mutton Biryani

Marinate mutton pieces in yoghurt, salt, papaya paste and the ground masala and keep overnight.
In a large bowl, par boil rice in hot water with salt in the microwave for 10-1 5 minutes, remove
immediately/ and spread it out on a thali or a plate to cool.
Soak saffron in milk and then grind it to a paste in a mortar and pistol.
Keep aside.
Mix 1 tablespoon of the browned onion and garlic with the meat mixture and put it in the
microwave in a large bowl.
Cover and brown for 2 minutes, mix together and repeat, another 3 times hence 8 minutes
altogether.
Now add 3 cups of hot water and cook at medium 70% power for 30 minutes.
The meat will now be tender (if not, microwave for a few more minutes).
Most of the liojjid should have evaporated.
Mix in tomato, potatoes and the mutton mixture, microwave for another 5 minute.
Mix in lime juice.
Spread the par boiled rice on top of the mutton, pour ghee all over the top of the rice and sprinkle
the ground saffron on top.
When ready to serve make small openings (holes) in the rice and pour 1/2 cup of water into the
openings and around the rice.
Cover and microwave for another 5 to 7 minutes.
Alternatively, you can also cook in a microwave dish and the same dish can be used to serve or put
the biryani in a serving dish.
Garnish with hard boiled eggs placed around the biryani.
Sprinkle almonds, raisins and browned onions on top.

TEEVAN JI BIRYANI:
Ingredients

400 gm mutton (liver, kidney and bone pieces)

350 gm Basmati rice

120 ml oil

2 bay leaves

4 peppercorns

2 green cardamoms

Red chilli powder to taste

1/2 tsp turmeric powder

5 gm cumin powder
5 gm coriander powder

3.5 gm garam masala powder

150 gm onion paste

25 gm ginger-garlic-green chilli paste

30 gm coriander leaves

30 gm mint leaves

150 gm yoghurt, whisked

150 gm tomatoes, chopped

Salt to taste

30 gm mixed nuts

A few rose petals

How to make Teevan Ji Biryani

Wash and clean the meat and the pieces should be cut into curry piece.
Marinate the meat for 3-4 hours in onion paste, ginger-garlic-green chilli paste, chopped coriander,
mint leaves, yoghurt, tomatoes and salt.
Keep aside.
Wash and soak rice for 20-25 minutes.
Heat oil in a large saucepan and saute whole garam masalas.
Add the marinated meat along with the marinade and cook over slow heat till tender.
Cook rice (with salt) separately by the drainage method till it is almost cooked and mix remaining
spice powders gently into it.
Grease a large sauce pan/vessel and arrange rice and meat in alternate layers, the first and the last
layer being rice.
Cover tightly with a lid or aluminium foil and cook over slow heat till rice is cooked.
Serve in a bowl handi and garnish with nuts and rose petals.

SPICY MUTTON BIRYANI:

Ingredients

- 1.5 lb, cut into 1 inch cubes Meat (lamb or goat)

- 1 cup finely sliced Onion

- 4 grinded Cardamom

- 10 grinded Peppercorns

- 1 tbsp Tomato Puree

- 1 tbsp Meat Masala

- 1/2 cup Yogurt

- 3 for mutton Bay Leaf

- 1 tbsp, paste Garlic

- 1 tbsp, paste Ginger

- 2 tbsp, paste Onion

- 4 tbsp Mustard Oil

- 3 for rice Bay Leaf

- 4 whole for rice Cardamom

- 7 whole for rice Peppercorns

- 4 whole for rice Cloves

- 4 Green Chili

- 1 tbsp Cooking Oil

- 1 tbsp for rice Kewra Water

- 3 cups, washed and soaked in water for 30 min Basmati Rice

- 2 tbsp Ghee

- 2 tbsp Kewra Water

- 1 pinch, soaked in 2 tbsp hot milk Saffron

- 4.5 cups Water

- Salt to taste

How to make Spicy Mutton Biryani

1.The preparation is 3 step process. First is to make the mutton curry, along with the rice, and then
finally mixing them together. The ingredients lists are arranged in that order also. First to prepare
the spicy Mutton curry.

2. Heat 4 tbsp of mustard oil (or any other cooking oil) in a pressure cooker. Add the grinded
cardamom, peppercorns and bay leaf. Fry for one minute.

3. Add the sliced onions and fry till light golden brown.

4. Add the mutton cubes and keep on frying till it is fried properly (light brown).
5. Add ginger, garlic and onion paste and mix properly. Fry for 5 minutes.

6. Add the tomato puree, meat masala, yogurt and mix properly. In medium heat keep on frying till
oil starts leaving the side of the pan.

7. Make sure the mutton is cooked properly, otherwise steam it 4 or 5 times in the pressure cooker.
Keep it aside.

8. Steps to make the rice:

9. In a saucepan add everything from bay leaf (for rice) to Basmati Rice. Boil the rice till it is half
cooked. NOTE: Do not overcook the rice.

10. Remove the rice by draining the water mixed with spices. DO NOT THROW THIS SPICY
WATER AWAY. It will be used later.

11. Final Step to make the biryani:

12. In a pressure cooker, add one layer of mutton, then one layer of rice, then again mutton and so
on. Add Kewra water, 1/4 cup of spicy water, ghee, and saffron.

13. Steam for 15 minutes without the whistle. Check in between to see if the rice is cooked. For
those who are not comfortable using pressure cooker, you can use rice cooker instead.
2.

DUM MUTTON BIRYANI:

Ingredients

lamb barrah-1 kg

Boti-900 Grams

Rice (lal quila basmati)-750 Grams

Onion sliced-5 big onions

Ginger garlic Paste-4 tablespoon

Yogurt-250 grams

Yellow chilly-2 teaspoon.

Turmeric-one teaspoon

Salt-To taste

Garam masala-2 tablespoon

Green chilly-3 big green chillies chooped

Cream-2 tablespoon
Saffron-One table spoon

Mint-10-15 leaves

Mace powder-1 & a half tablespoon

Cardamom powder-! & a half tablespoon

Ginger juliennes-10

Kewra-8 Ml

Ghee-50 grams

Oil-200 Ml

Degi mirch-3 tablespoon

Coriander Leaves-Handful

How to make Dum Lamb Biryani

1 pick and wash the rice till the water comes out clear
2 boil the rice with some salt and oil
3 when three fourth done strain the rice and keep aside
4 heat oil add potli masala when crackles, strain the oil
5 add sliced onion, ginger garlic paste saute add lamb and the pwd spices
6 cook with yogurt when tender strain the gravy and take out the pieces

Layering

1 first put the lamb pieces and the strained gravy

2 put the rice and slit green chillies,ginger juliennes,brown onions,mint leaves and coriander leaves
3 sprinkle mace and cardamom pwd
4 layer it twice accordingly and finish it with ghee ,saffron water kewra water and put on dum for
20-30 min

HYDERABADI MURG BIRYANI:

Ingredients

Basmati/Long Grain Rice - 5 cups (cup = rice cooker cup)

Chicken Breasts - 4

Mint (Pudina) - 1 bunch

Cilantro (Coriander) - 1 bunch

Onions - 2 large julienned

Yogurt - 2 cups

Juice of lime - 5 tbs

Spices

--------

Bay leaves - 6

Cinnamon Sticks - 4 medium sized

Cloves - 8

Shajeera - 1/2 tsp

Whole Black Cardamoms - 2

Star Anise - 3

Mace - 3

Nutmeg - 1/4rth piece of a whole nutmeg

Dhaniya (Coriander) powder - 2 tsps

Garam Masala powder - 1 tsp

Ginger Garlic paste - 2 tsps

Salt and Chilly powder - to taste

How to make Hyderabadi Murg Biryani

Wash Chicken and cut them into large cubes. Puree Mint and Cilantro into a paste.

Marinade Chicken in yogurt, pureed mint & cilantro, ginger garlic paste, dhaniya powder, garam
masala powder, juice of lime, salt and chilly powder for about 7 - 8 hours (I leave it overnight).

Julienne 2 large onions. Heat 6 tbs oil in a deep vessel, fry onions until brown. Remove onions.
Keep aside.

In the same vessel, add bay leaves, cloves, cinnamon sticks, whole cardamoms, star anise, mace,
nutmeg & shajeera. Saute until bay leaves turn light brownish. Remove the spices. Keep aside.

Wash Basmati Rice, add the fried spices. Add water and cook either in rice cooker or on stove.

In the same deep vessel used previously, add another 5 tbs oil/ghee (clarified butter). Add the
marinated chicken pieces along with yogurt etc, cover with lid and cook until chicken turns tender.
Remove lid and continue cooking until water evaporates and chicken turns sort of dry. But do leave
some gravy with the chicken. Keep aside.

Once the basmati rice is cooked, you can remove the spices if you want to, else keep it. (I prefer to
keep them).

In the deep vessel, at the bottom spread a layer of chicken with gravy and top it with some fried
onions. Spread some cooked rice over this layer.

Again spread a layer of the remaining chicken with gravy and top it with some more fried onions.
Spread the remaining cooked rice over this layer. Top it with the remaining fried onions.

Cover tightly with lid. Do not let any steam escape. (I usually wet a cotton cloth & tie it tightly
around the lid of the vessel). Cook on very low flame for 10 minutes. Remove from flame.

Serve Hot with Raita.

SIMPLE CHIKEN FRY:

Ingredients

Chicken Breasts - 4

Tomatoes - 4 medium sized

Cilantro - 5 sprigs

Mint- 5 sprigs

Ginger Garlic paste - 1 tsp

Black pepper powder - 1 tsp

Juice of lime - 3 tbs

Vinegar - 1 tbs

Salt - to taste

How to make Simple Chicken Fry

Wash & cut chicken into cubes.

Blend & puree tomatoes, mint & cilantro into a paste.

Marinade chicken cubes with the pureed paste, ginger garlic paste, black pepper powder, juice of
lime, vinegar & salt. Refrigerate for at least 30 minutes.

Heat 3 tbs olive oil in a skillet. Add chicken, add half cup water, cover & cook until chicken turns
tender. Remove lid & continue cooking until the water evaporates. Fry till done.

SHAHI KHICHDI:
Ingredients

- 1 cup Basmati Rice

- 1 cup Red Lentil

- 1 cup Green Peas

- 1 large, chopped Tomato

- 1 large, chopped Onion

- 3 cloves, chopped Garlic

- 1 inch, finely chopped Ginger

- 4 chopped Green Chili

- 1 tsp Turmeric powder

- 1 tsp Red Chili Powder

- 1/2 tsp Garam Masala Powder

- 1/2 tsp, whole Cumin Seeds

- 3 Bay Leaf

- to taste Salt

- 1 tsp Sugar

- 3 tbsp Cooking Oil

- 2 tsp Ghee

- 6 cup Water

How to make Shahi Khichdi

1.Wash rice and red lentil and keep in a large strainer to drain out the water.

2. Heat cooking oil in a pressure cooker. Add whole cumin seeds and bay leaf and fry to light
brown.

3. Add onion, garlic, ginger, green chili and fry to light brown.

4. Add tomato, chili powder, turmeric powder. Fry in medium heat for 5 minutes. Do not let the
spices stick to the bottom of the cooker.

5. Add green peas and cook for another 5 minutes.

6. Add rice and red lentil, sugar and salt. Fry for about five minutes stirring occasionally.

7. Add 6 cups of water. Add ghee and garam masala.

8. Close the pressure cooker lid and cook till one whistle.

9. Remove from heat and release pressure. Keep covered.

10. Serve hot with ghee and omelets or fried fish or potato.
2.

SHAHI BIRYANI:
Ingredients

- 2 Lbs (leg and shoulder of mutton) Meat (lamb or goat)

- 1 Tsp Salt

- 3 Inch piece Ginger

- 12 Pods Garlic

- 6 Green Chili

- 4 Stalks Cilantro

- 2 tsp Cumin Seed Powder

- 1 Inch piece Cinnamon

- 6 Cardamom

- 8 Cloves

- 1.5 tsp Black Cumin Seed

- 0.5 tsp Nutmeg powder

- 0.25 tsp Mace

- 2 Cups Yogurt

- 1.5 Tsp or to taste Salt

- 2 tsp Red Chili Powder

- 6 Large Onion

- 6 red potato Potato

- 3 Cup (Basmati) Rice

- 8 cups Water

- 6 Large Cardamom

- 8 Cloves

- 1 Inch piece Cinnamon

- 0.5 tsp Black Cumin Seed

- 1 tsp Saffron

- 0.5 Cup Milk

- 6 Tbsp Ghee

- 0.5 Cup Cooking Oil

How to make Shahi Biryani

1.Wash and cut the meat into 1 inch cubes. Rub with salt and keep aside for 15 minutes. Drain any
remaining water.

2. Grind all the ingredients from ginger to cumin seeds to a fine paste.

3. Powder all the ingredients from cinnamon to mace.

4. Marinate the mutton with the ground and powdered spices from Steps 2 & 3, yogurt, salt and red
chili powder.

5. Peel and halve the potatoes. Prick the potatoes and rub with salt and turmeric powder. Keep aside
for 15 minutes and then fry lightly in oil.

6. Heat oil in a deep bottom non stick pan and fry the onions till reach brown and crisp. Remove the
pan from fire and keep aside half of the fried onions.

7. Put the pan with the rest of the fried onions in fire and put the marinated mutton in the pan with
the fried onions and cook the meat for two minutes stirring occasionally. Reduce heat, cover and
continue cooking with stirring till meat is done and oil starts separating. Remove from fire.

8. Wash and soak rice in cold water for at least 30 minutes. Boil water and add the ingredients from
cloves to salt. Add rice. Cook till half done and then drain. Save 2 cups of the drained water.

9. Heat, crush and soak saffron in half cup of warm milk.

10. Take deep thick bottomed pan wide enough to hold the mutton and the rice. Spread some meat
in the bottom of the pan then add some rice. Dot with ghee, raisins, fried onions, cashew nuts and a
few potatoes. Over this put remaining meat and rice and dot with ghee, fried onions, potatoes,
raisins. Sprinkle with the drained water. Add saffron soaked milk.

11. Cover the pan with aluminum foil and put the lid back on the pan. Preheat oven to 450 deg
Fahrenheit and bake for about 30 - 45 minutes at 400 deg Fahrenheit.

12. Remove from oven, mix the meat and rice mixture. Serve hot garnished with sliced onions,
green pepper, tomatoes and sliced hard boiled eggs.
2.

SHAHI CHICKEN BIRYANI:

Ingredients

Chicken 800gms
Yoghurt 1 cup

Red chilly powder I tsp

Turmeric powder 1 tsp

Garam masala powder 1 tsp

Basmati rice 2 cups

Milk 1 tbsp

Water 6 cups

Cinnamon 2" sticks

Bay leaves 4

Cloves 4

Black cardamoms 4

Green cardamoms 4

Black peppercorns I tsp

Cumin seeds 1 tsp

Ginger 1 tbsp

Garlic I tbsp

Mace 1 blade

Nutmeg 1 tsp

Green chilies 6

Coriander and Mint leaves 1 cup

Poppy seeds 8 tbsp

Tomatoes 2

Onions 2

Ghee/Butter 4 tbsp

Saffron 2 tsp

Potatoes 6
Onions 2

Cashew nuts and raisins

Sheet of aluminum foil for sealing

Salt as per taste

How to make Shahi Chicken Biryani

Put a little clarified butter/ghee in a pan, heat it and fry onion rings in it till they turn brown.
Make a paste by grinding a small portion of the browned onions, ginger, garlic, mace, nutmeg,
green chilies, coriander mint leaves, poppy seeds, tomatoes, chopped onions and half of the
cinnamon, doves, black green cardamoms, black peppercorns and bay leaves.
Next, take the chicken pieces and make some cuts on them.
Take a bowl and put in it the yoghurt, red chilly powder, garam masala powder, turmeric powder
and the ground paste with some salt.
Mix well and rub this mixture on the chicken pieces.
The paste needs to enter the chicken pieces.
So leave it for at least an hour.
Combine the rice, water, milk, remaining whole spices (except cumin seeds) and salt in a large
vessel.
Cook this till the rice is half done.
When that's done, drain away the excess liquid and then spread the rice on a plate to cool.
Put the clarified butter/ghee in a heavy bottomed pan, heat it and when it is hot, splutter some cumin
seeds.
Then add the chicken pieces with the marinade and cook on a high flame.
Do this for a few seconds.
Now, take the fried potato halves.
Add them to the chicken pieces and mix well.
Cover it and cook on a low flame for 15 mins, or cook till the chicken is almost done.
Remove from flame and keep aside.
Next, arrange the rice and the chicken in layers.
To begin with, put the ghee/butter in the same heavy bottomed vessel and arrange a layer of chicken
with gravy, a layer of rice topped with a portion of brown onions and saffron milk.
Repeat the same process, till all is used up.
Keep the topmost layer of rice with melted clarified butter (ghee)/butter, browned onions and
saffron milk on top of it.
Once the arrangement of the ingredients in layers is concluded, spread an aluminum foil on top of
the pan and use a tight fitting lid to cover it.
Cook over a very low flame for the next 12 mins, placing the biryani on a tawa.
For garnishing, use fried cashew nuts and raisins.

KHICHDI:
Ingredients

Rice 250 gms rice

Split moong dal 100 gmsTuvar dal 100 gms

Salt half tea spoon

Haldi a pinch

Red chilli powder 1 pinch

Ghee / oil / butter 100 gm

Tomato 100 gm (small size)

Green chilli finely chopped half tsp

Ginger ¼ inch

Garam masala 1 tsp

Jeera 1tsp

How to make Khichdi

Wash the rice and all the dals and keep to boil. In a separate pan heat oil, add jeera, fry till brown
and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli
powder, garam masala.

Mix the boiled rice and dals along with the above masala and heat till they blend well. When finally
done garnish with coriander leaves, (ginger juliennes) For a variation you may add any one of the
following: potato / carrots / palak / cauliflower / Methi leaves /sweet pumpkin

FADA KHICHDI:
Ingredients

1 cup moong dal

3/4 cup dalia (bulgur wheat)

1/2 cup diced potatoes

1 cup green peas

1 cup cauliflower florets

1 cup diced onions

1 tablespoon ginger-green chilli paste

1/2 teaspoon whole peppercorns

1/2 teaspoon haldi powder (turmeric)

1 teaspoon chilli powder

Salt to taste

For tempering
1 stick dalchini (cinnamon)

3 laung (cloves)

1 teaspoon jeera (cumin seeds)

1/2 teaspoon hing (asafoetida)

2 teaspoons oil

How to make Fada Khichdi

Wash and soak moong dal and dalia for at least 15 minutes.
Drain and keep aside.
Bring 4 cups of water to a boil and keep aside.
To prepare the tempering, heat oil in a pressure cooker, add cinnamon, cloves, cumin seeds and
asafoetida and stir for 30 seconds.
Add moong dal and dalia together with all the other ingredients and stir for 4 to 5 minutes.
Add hot water and pressure cook for 3 to 4 whistles.
Allow steam to escape and open the pressure cooker.
Stir the khichdi vigorously, adding a little hot water if required so that moong dal and dalia mix
well.
Serve hot with raita or low-fat curd.

GOSHT DUM BIRYANI:

Ingredients

Mutton (leg and champ) 1000g

Basmati rice 600g

Shahi jeera 2g

Clove 4g

Cinnamon 2g

Green cardamom 6g

Bay leaf 2g

Brown onion slices 150g

Ginger and garlic paste 100g

Salt to taste

Curd 100g

Ghee 100g

Yellow chili powder 20g

Lemon slice 20 g

Ginger julienne 10g

Green chili 20g

Mint leaves 15g

Saffron 1g

Kewra water 2g

Sweet attar 2g

Rose water 2g

Cream 300g

How to make GOSHT DUM BIRYANI

1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown
onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint
leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to
cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita*.

INDIAN CRAB DRY CURRY:

Ingredients

1. Large size Crab - 3,

2. Dry Red chilies - 5,

3. Ginger - 2 inch,

4. Garlic cloves - 12,

5. Onion - 3,
6. Coconut - 11/2 cup,

7. Cumin - 2 tsp,

8. Pepper - 1 tsp,

9. Fennel seeds - 11/2 tsp,

10. Cinnamon - 1,

11. Tomatoes - 2(Finely chopped),

12. Turmeric powder - 2 tsp,

13. Curry Leaves - 2 strings,

14. Salt - as per taste,

15. Oil - for frying.

How to make Indian Crab Dry Curry

1.Clean the crab and seperate in to pieces. Remove the top shell.
2. Grind the ingredients 2-10 to make a fine paste.
3. Heat oil in kadai and saute the crab pieces along with the tomatoes, turmeric powder for about 3
minutes
4. Add the ground masala paste to the pan and saute for another 5 minutes
5. Add half a cup of water and salt to the pan, cover and cook on medium heat for about 15 minutes.

6. Uncover, increase the heat to high, and fry it till most of the water is evaporated to form a thick
gravy.
7. Stir fry more, if you want it dry or else have as a spicy gravy.

Crab dry curry is ready. Serve hot with rice or as a side dish. enjoy!
2.

CORNISH HENS WITH PRUNES:

Ingredients

Ingredients for the Hens:

3 cornish hens (2.5 pounds each)

2 large onions - grated

3 of butter

1/4 teaspoon of

A large pinch of saffron

1/2 teaspoon of ginger powder

1/4 teaspoon of pepper

1 teaspoon of salt

1 1/2 cups of water

Ingredients for the Prunes:

1 pound of prunes (dried plums) - soaked in water for 1 hour

1/4 cup of honey

1 teaspoon of cinnamon powder

Roasted for decoration

How to make Cornish Hens with Prunes - Video #100!!!

1- Add the hens, butter, onions, and spices to the pan. Mix all the ingredients together, cover your
pan, and cook for 10 minutes on medium heat.
2- After 10 minutes, add 1 1/2 cups of water to the hens. Cover you pan and cook for 40 minutes or
until done. Stir from time to time.
3- After the hens are cooked, remove them from the pan and reserve.
4- Drain the prunes from the water. Add the prunes, honey, and cinnamon powder to the Hens
sauce. Cover the pan and cook for 15-20 minutes on medium heat.
5- After 15 minutes, taste the sauce and adjust the spices accordingly.
6- Before serving, return the hens to the sauce with the prunes to heat them up.

Serving: Serve hot with Moroccan bread or French . Enjoy!

SPICY SPONGY CHICKEN:

Ingredients

1. Chicken – ½ kg ( preferably boneless cut into 1-1/2 inch pieces)

2. Yogurt – 2 tsp

3. soya sauce – 2 teaspoons

4. Corn flour – 2 tablespoons

5. All purpose flour / Maida– 1 tablespoons

6. Ginger-garlic paste - 4 tsp

7. Red chilli powder – 2 tsp

8. Garam masala powder – ½ tsp

9. Vinegar/ Lemon juice - 2 tsp

10. Egg - 1

11. Salt – 1 tsp (as per taste)

12. Oil – for deep frying

How to make Spicy spongy Chicken Fry

1.Mix well all the ingredients together Add the chicken pieces to this marinade mix it again evenly.
Marinate it covered for 2-4 hours in a refrigerator.

2. Heat oil in a kadai, and when the oil is very hot, deep fry the chicken pieces until it turns reddish
brown.

3. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or deep fried green
chillies as a main entree or as an appetising snacks.

Enjoy this spongy, juicy chicken fry on and on!!!

2.
CHICKEN TIKKA:

Ingredients

- 1.5 lb (boneless breast pieces) Chicken

- 1 Cup Yogurt

- 2 Red Chili Powder

- 1 Inch piece Ginger

- 4 Cloves

- 3 Green Chili

- Salt to taste

- As reqd for busting Butter

- 1 Large Onion

How to make Chicken Tikka

1.Wash and cut the boneless chicken breasts into 2 inch pieces.
2. Grind ginger, garlic, green chilies, onions and red chilies and mix with yogurt and salt.

3. Marinate the chicken pieces in the above mixture and keep for 2 hours.

4. Arrange the chicken pieces on a skewer and cook on a charcoal grill, basting frequently and
turning till done.

5. Serve hot garnished with onion rings, cucumber slices and lemon pieces.
2.

BLACK CHICKEN:

Ingredients

Chicken-1/2kg(wash and drain water)

Oil-2tsp

Onion-2(finely chopped)

Tomato-2(finely chopped)

Ginger garlic paste-1+1tsp

Red chillipd-1tsp

Dhainyapd-2tsp

Haldi-1/2tsp

Garam masala-1/4th tsp

salt as per taste.

Water-little.

Coriander for garnishing.

How to make Black Chicken

In a pan add redchillipd,dhainyapd,haldi and roast it till nice aroma comes.but becarefull,it shouldn't
get burnt.
In another pan.
Add oil,when it hot.
Fry chopped onion till it becomes brown.
Then add tomato and fry till it becomes mashy.
Now add chicken and allow water to become dry and it is cooked.
Then add garam masala,roasted dry powders,salt water little and mix
it nicely and cook for 2mins.
When it is ready to eat.
Transfer to a serving bowl.
Garnishing with coriander.
Eat with chappati,roti,rice.

CHICKEN MASALA:

Ingredients

1 whole chicken

2 med. yellow onions, chopped

4 cloves garlic, minced

2" piece of ginger, minced

2 tomatoes, chopped

1 tsp. yellow mustard seeds

1 tsp. cumin seeds

1 tsp. turmeric

3" stick cinnamon

2 c. chicken stock

2 tbsp. curry powder

1 tsp. garam masala

1 tbs salt.

How to make Chicken Masala

Cut the chicken into pieces and brown in oil. Remove and add chopped onion. Saute until tender.
Add garlic and ginger, make sure there is enough oil so that nothing sticks. Add cumin and mustard
seed. Fry until the mustard seeds begin to "pop". Add the turmeric and curry powder and stir
constantly to prevent any sticking. Stir the "paste" until the curry powder becomes fragrant; this
usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes
and stir until they form a sauce (3-4 minutes). Add the chicken broth, cinnamon stick and chicken.
Cover and simmer until chicken is cooked. Stir in the gharaum masala garnish with chopped fresh
celantro leavs and serve with white rice.

SPICY CHICKEN MASALA:

Ingredients

Marinate:
½ kg chicken, washed and cut into medium sized pieces

3 tbsp curds

1 tsp red chilli powder (adjust to suit your spice level)

¼ tsp turmeric pwd

salt to taste

Make a paste:

6-7 cashewnuts

4-5 tbsps milk

Dry roast and make a fine powder:

1” cinnamon

10-12 curry leaves

3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped

1 large tomato finely chopped

1 tsp ginger-garlic paste

1 tsp coriander powder

3/4 tsp black pepper powder (adjust to suit your spice level)

¼ tsp cumin powder

coriander leaves for garnish

How to make Spicy Chicken masala

1.Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

2. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic
paste and saute further for another 3-4 minutes on medium heat.
5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.

6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn
off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame
for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon,cloves and curry
leaves and combine well. Cook till chicken pieces are soft and you get the desired curry
consistency. Adjust salt.

9. Garnish with fresh coriander leaves.

2.

MURG TIKKA MASALA:

Ingredients

6 Chicken thigh pieces (boneless)

Marinade for Tikkas

6 tbsp. Yoghurt

1 tsp red chili powder

1 tbsp Garlic paste

2 tbsp Ginger paste

1 tsp Cumin Powder

1 tsp Curry Powder (Garam Masala)

4-5 tsp lemon juice

Salt to taste

For Gravy

2 Tomatoes(chopped)

1 Onion

1 tsp Ginger-garlic paste

½ tsp. Cumin powder

½ tsp. Coriander powder

¼ cup Milk

1 tsp Sugar

Salt to taste

How to make murg tikka masala

Chicken tikka masala is a two step process, Tikka and Gravy. Grilling the chicken definetely flavors
this dish but if you do not have a grill, you could use any oven too. Once you have your chicken
grilling, you could start the gravy process in parallel.

Cut chicken into smaller pieces. Drain any water.

Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour
Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that
chicken remains tender and moist. Do not overcook.
Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for
this dish.
When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil
separates.
Add cumin and coriander powder. Mix
Add salt and sugar and drop the chicken tikka pieces in it.
Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
Increase heat to high and incorporate milk slowly. Stirring continously.
Once the gravy is of right consistency, reduce heat to low. Prepare any garnish
Serve with white rice.

MURG MASALA:

Ingredients

Chicken bone less 250gm

Onion chopped 100gm

Tomato 150gm

Garlic chopped 20gm

Ginger chopped 20gm

Green chilly 10gm

Red chilly powder 05gm

Turmric powder 05gm

Coriander powder 10gm

Oil 30gm

Green coriander 30gm

How to make MURG MASALA

Heat oil, slightly brown garlic, add chopped onion fry till golden brown add chopped ginger and
chopped green chilly sauté it add red chilly, coriander, turmeric powder. When fat leave”s the
Masala add chicken and salt sauté it till golden brown. Add little water and chopped tomatoes cook
it for half hour. When the chicken is cooked check the seasoning, garnished with green coriander
and serve hot.

MURG MALAI TIKKA:

Ingredients

500 gms chicken breast fillets (cut into 4 pieces)

100 gms thick curd (lightly beaten)

100 gms fresh cream (lightly beaten)

Salt to taste

1 tsp red chilli powder

1 tsp garam masala powder

A pinch of tandoori colour (optional)

Oil for brushing

How to make Murg Malaitikka

Mix well the curd, salt, red chilli powder, garam masala powder, cream and tandoori colour
(optional) Add the chicken fillets.
Mix and marinate, covered in the refrigerator for 3-4 hours.
Place the marinated chicken, on the high i rack and keep aside for 10-15 minutes (to drain the
excess marinade).
Brush the pieces with a little oil and cook on the high rack on combination-3 for 4:00 minutes.
Turn the chicken pieces over halfway through cooking time.
Brush with a little more oil and grill for 15-20 minutes.
Reposition several times during cooking.
Brush with a little oil 2-3 times for even cooking.

TANDOORI STYLE CHICKEN:

Ingredients

6 chicken breasts, skinned

150 ml/1/4 pt/2/3 cup plain yoghurt

2 garlic cloves, crushed

15 ml/1 tbsp lemon juice

1.5 ml/1/4 tsp chilli powder

5 ml/1 tsp ground cumin

2.5 ml/1/2 tsp ground allspice

30 ml/2 tbsp paprika

5 ml/1 tsp ground coriander

2.5 ml/1/2 tsp ground ginger

10 ml/2 tsp garam masala

TO GARNISH:

Shredded lettuce

Lemon wedges

Onion rings

TO SERVE:

Wild Rice Salad

Finely diced cucumber in plain yoghurt, flavoured with chopped mint

How to make Tandoori Style Chicken Breasts

Make several slashes in the chicken breasts with a sharp knife, then lay them in a shallow dish.
Mix all the remaining ingredients together and spoon over the chicken.
Leave to marinate for at least 4 hours, preferably overnight.
Drain from the marinade.
Barbecue for 5-6 minutes on each side, turning occasionally until cooked through and slightly
blackened in places.
Brush with the marinade during cooking.

HOT & SPICY CHICKEN TIKKA:

Ingredients

- 2 lb, boneless cubes Chicken

- 1/2 cup Yogurt

- 2 tsp Red Chili Powder

- 3 tbsp Lemon Juice

- 3 tbsp Tikka Seekh Kabob

- 3 tbsp Butter

- 1 cut into 1 inch circle Bell Pepper

- 1 large, cut into 1 inch circle Onion

- 1 tbsp, paste Garlic

- 1 tbsp, paste Ginger

- Salt to taste

How to make Hot & Spicy Chicken Tikka

1.Marinate the chicken with all the spices and ingredients for at least 4 to 24 hours. The more time
you marinate the tastier it will be.

2. Light the barbeque with charcoal. Make sure the coal are red hot.

3. Cut small slices of capsicum, and cut onion skin into 1 inch square. Insert the marinated chicken,
capsicum and onions into the barbeque rods.

4. Put it in the barbeque, rotating every 10 min. Brush some butter over the chicken as you rotate.

5. Remove from barbeque when the chicken turns golden brown.

6. Serve hot with paratha or Nan. Do not forget the wine.

2.

HYDERABADI HALEEM:

ngredients

2 lbs Boneless pieces of Lamb

3 cups Cracked wheat

4tbsp Ginger-Garlic paste

1 cup Mixed lentils [urad daal,chana daal]

1tbsp Red Chilli powder

1/2 tsp Turmeric powder

1 n 1/2 cup Yougurt

1 cup Golden n Crisp fried onions [ the readymade brands available in the market can be used,if you
want to save time]

1/2 cup Cashew nuts

1 tsp Garam Masala powder[1 tsp shahi zeera,2-3 cardamom,2-3 cloves and 1" cinnamon
stick...blend into a fine powder]

1/2 tsp Black Pepper corns

Whole spices- 1" cinnamon stick, 2-3 cloves,2-3 cardamom

1/2 cup Ghee

Fresh Herbs- 1 cup fresh coriander, 1/4 cup fresh mint and 5-6 green chillies

Salt to taste

1/2 cup oil.

How to make Hyderabadi Haleem

1.First wash and soak the cracked wheat for atleast 1/2 hour.Then wash and clean the mutton
thoroughly,trimming off any excess fat.
2.Mix the mutton with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam
masala powder and 1/4 tsp tumeric
3.Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-
20 min.After it cools down...shred n keep aside.
4.Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric
powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups
of water until its cooked completely and the water is almost absorbed by the wheat.
5. Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside.

6.Heat the oil in another container add the whole spices,the cooked and shredded mutton,remaining
green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
7. Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top.
8.Add 3 cups of water and bring it to a boil.
9.Add the cooked Wheat and mix well...adding a little bit of Ghee at a time.Do Check the salt and
add if needed.
10. Let it simmer for atleast 1/2 hour...keep stirring in between.

Serve hot Garnished with fried onions, cashew nuts and fresh Coriander.
It can also be enjoyed with FRESH NAAN.
Haleem Cracked Wheat With Strips Of
Chicken Recipe:

Ingredients

1 cup of cracked wheat

275 g / 10 oz skinless boned chicken

3 tablespoons corn oil

2 onions, thinly sliced

1 cinnamon stick

4 black peppercorns

2 black cardamom pods

1 1/2 teaspoons gar am masala

1 1/2 teaspoons ginger pulp

1 1/2 teaspoons garlic pulp

1 teaspoon ground coriander

2 teaspoons chilli powder

225 ml / 8 fl oz plain runny yoghurt

Salt

2 tablespoons chopped fresh coriander leaves

2 fresh green chillies, chopped for the garnish

1 tablespoon finely shredded fresh ginger

1 red onion, diced

Whole coriander sprigs

2-3 tablespoons olive oil (optional)

How to make Haleem Cracked Wheat With Strips Of Chicken

1.In a large bowl, soak the cracked wheat overnight in plenty of water to cover generously.
2. Cut the skinless chicken pieces into strips, about 1 cm / 1/2 inch thick.
3. Heat the corn oil in a kadahi, wok or deep frying pan and fry the onions with the whole spices
over a low-to-moderate heat until the onions are golden brown.
4. Meanwhile, in a bowl, mix together the garam masala, ginger, garlic, ground coriander, chilli
powder, yoghurt and salt to taste. Mix the chicken pieces into the yoghurt mixture.
5. When the onions are ready, pour the chicken mixture into the onions and stir-fry over a moderate
heat for a minute or two.
6. Partly cover the pan with a lid and let the chicken cook for 7-10 minutes, stirring occasionally.
Remove the pan from the heat and set aside.
7. Drain the cracked wheat, place it in a food processor and grind for about 1-1 1/2 minutes,
gradually adding 2 cups of water to loosen the mixture.
8. Return the chicken to the heat and add the cracked wheat. Stir-fry over a low-to-moderate heat
for 5-7 minutes. Keep stirring so that it does not stick to the bottom of the pan.
9. Add half the fresh coriander and half the green chillies. If you feel the consistency is too thick (it
should be like a thick soup), add a little more water. Adjust the seasoning to taste.
10. Transfer to a warmed serving plate and sprinkle with the remaining chillies and the shredded
ginger, diced red onion, coriander sprigs and, if you like, some olive oil.
2.

CHICKEN RESHMI TIKKA:

Ingredients

700 gm boneless chicken, cut into small pieces

1 1/2 tbsp lime juice

1 tsp salt

1/2 tsp chilli powder

1 tsp ginger garlic paste

Reshmi masala

3 tbsp refined oil

1 large onion, grated

2 cm piece of ginger, grated

4 green chillies, finely chopped

1 tbsp gram flour

1 tbsp cashewnut paste

1 tsp garam masala powder

1 tbsp chopped coriander leaves

1 egg

1/4 cup hung curd

How to make Chicken Reshmi Tikka

1 Marinate the chicken with the lime juice, salt, chilli powder and ginger garlic paste overnight.
Reshmi masala: Heat the oil in a frying pan; fry the onion, ginger, green chilli till a light golden.
2 Add the gram flour and stir till the raw smell disappears. Add cashew paste. Stir and remove from
heat. Add garam masala powder and coriander leaves. Cool and add the egg, beaten.
3 Apply the mixture on the chicken. Keep aside for 2 hours.
4 Put kababs thorugh skewers and place on an oven tray and grill the first side for 12 minutes, flip
and grill for a further 8-10 minutes. Or, bake in preheated 400°F/200°C oven for 20-25 minutes
or till tender.
4 You may prepare the kababs ahead of time. Just toss in hot butter before serving.

MOMS CHICKEN CURRY:

Ingredients

Chicken - 1/2kg (Cut in to bite size pieces)

For Marinade:

1. Turmeric powder - 2 tsp

2. Red chilly powder - 4 tsp(adjust as per taste)

3. Garam masala powder - 1 tsp

4. Soya Sauce - 1tsp

5. Ginger - garlic paste - 2 tsp

6. Curd - 2tsp

7. Lemon juice - 1 tsp

7. Curry leaves - 1 stig

8. Salt - as per taste

For Curry:

1. Onion - 4 (Finely chopped)

2. Tomato - 3 (Finely chopped)

3. Ginger-garlic paste - 1 tsp

4. Green chilly - 2 (Slit lengthwise)

5. Curry leaves - 1 stig

6. Oil - For frying

To grind:

1. Grated Coconut - 1/2 cup

2. Cashew - 8 (Soaked in milk)

3. Fennel seeds - 1tsp

For tempering:

1. Cinnamon sticks - 3

2. Cloves - 2

3. Fennel seeds - 2 tsp

How to make Moms Chicken Curry

1.Clean the chicken well and add all the ingredients given for marinade and keep in the refrigirator
for 1-3hrs.
2. Grind the coconut with the cashews, fennel seeds in to a fine paste ad keep it aside.
3. Crush and powder the ingredients for tempering and keep aside.
4. Heat oil in kadai, add the powdered spices, saute for a min.
5. Add the onions, green chilly, curry leaves and saute till transparent.
6. Add the ginger-garlic paste and saute. Now add the tomatoes and saute for 5 mins.
7. Add the marinated chicken with the marinade and saute till the chicken turns white on the outer.
8. Add water just till the chicken pieces nicely immerse. Now taste and adjust chilly powder or salt
if needed.
9. Cover and cook till the chickens are tender.
10. After the chicken is well cooked, remove the cover and add the grounded coconut paste and
leave to boil.
11. When the gravy nicely boils, simmer and cook till the curry consisitency(Till the oil floats on
top).
12. Finally garnish with cilantro.
Tastes excellent with steaming white rice. Enjoy!!
2.

GARAM MASALA CHICKEN:

Ingredients

3 boneless chicken breast,cubed

3 ml cinnamon
3 ml cardamom

60 ml olive oil

118 ml onion

15 ml ginger

15 ml garlic

1 tomato, diced

5 ml cumin

5 ml coriander

3 ml turmeric

15 ml smoke paprika

15 ml cayenne

10 ml garam masala

water

60 ml plain yogurt

cilantro

How to make Garam Masala Chicken

Medium heat a large pan.
Add olive oil to the pan.
Add cinnamon, cardamom, onion, ginger, and garlic.
Stir, cook for 5 minutes.
Add tomato, stir.
Add cumin, coriander, turmeric, smoke paprika, cayenne, garam masala, and cubed chicken.
Cover meat with water.
Stir, bring them to boil.
Simmer until chicken is cooked.
Add plain yogurt to the pan.
Stir slowly.
Set aside the pan.
Serve with saffron infused rice.
Top with cilantro.

CHINESE CHICKEN FRIED RICE:

Ingredients

3 cups cooked rice

½ lb boneless chicken

1 cup mixed vegetables

2 tsp garlic powder

1 tbsp sugar (optional)

Eggs -2

Black soy sauce

Sesame sauce

How to make Chinese chicken fried rice

Take a wok. Add 1 tbsp of cooking oil. Add chicken and stir till done ( approximately 5-7 minutes).
Add to it 1 tbsp soya sauce and mix well.
Take a pan and add 1 tsp of cooking oil. Add the eggs. Stir and cook till done. Add to it the mixed
vegetables. Add the chicken and stir. Slowly add the rice little by little. Mix well. Add 1 tbsp of soy
sauce/sesame sauce. Stir till all ingredients are mixed well. Add sugar and garlic powder. Mix well
till rice changes color. Garnish with finely chopped spring onions.

CHINESE FRIED RICE:

Ingredients

- 2 cups Basmati Rice

- 3 cups Water

- 1/2 tsp Ajinomoto

- 1 tsp Soya Sauce

- 1 tsp Tomato Sauce

- to taste Salt

- as reqd. Cooking Oil

- 3 sticks Cinnamon

- 3 Cardamom
- 3 Cloves

- 3 Peppercorns

- 1/2 tsp Cumin Seeds

- 1 Bay Leaf

- 1 inch chopped Ginger

- 1/2 cup, finely chopped Carrot

- 1/2 cup, chopped French Bean

- 1/2 cup, finely chopped Onion

- 1 chopped Bell Pepper

- 1/4 red, cut into small bits Onion

- handful chopped Cilantro

How to make Chinese Fried Rice

1.Cook basmati rice in electric rice-cooker with 3 cups of water. Remove rice from vessel, cool
immediately on a neat napkin.

2. Meanwhile heat oil in a wok. Roast all dry ingredients. Add the chopped vegetables one by one
and fry continuously till golden brown, add salt.

3. Add cooked rice (cooled) and fry for 5 minutes. Mix tomato ketchup, Soya-sauce, and ajinomoto.
Remove from heat. Garnish with cilantro leaves.

CHINESE CHICKEN SALAD:

Ingredients

1/4 cup sesame seeds

1/4 cup all-purpose flour, unsifted

1 tablespoon cornmeal

1/2 teaspoon each

Chinese five-spice and salt

Dash of pepper

2 pounds chicken breasts and thighs

Salad oil

Dressing

1/2 medium-size head iceberg lettuce, thinly shredded

3 whole green onions, thinly sliced

1 small bunch fresh coriander

2 to 3 cups fried bean threads or rice sticks

How to make Chinese Chicken Salad

In a wide frying pan over medium heat, toast sesame seeds (shake pan frequently) until golden
(about 2 minutes); set aside.
Mix together flour, cornmeal, five-spice, salt, and pepper.
Dredge chicken in mixture; shake off excess.
Pour oil into pan to a depth of 1 1/2 inches and heat to 375° on a deep-frying thermometer.
Add chicken and fry, turning as needed, until well browned on all sides (about 10 minutes for
breasts, 12 minutes for thighs).
Drain and cool.
If you prefer to oven-fry the chicken after dredging with the flour mixture, arrange in a shallow
baking pan.
Drizzle with about 2 tablespoons salad oil and bake in a 400° oven for about 50 minutes or until
chicken is no longer pink in the thickest part
Turn once, if needed, to brown evenly all over.
You can also put the chicken under the broiler briefly to finish browning and crisping the
skin.Meanwhile, prepare dressing and set aside.
Skin and bone chicken.
This is easier to do if you don't let the chicken become completely cold.
Cut the crisp skin in thin slivers.
Pull the meat into shreds.
At this point you can cover and refrigerate until next day.
To assemble salad, place chicken in a large bowl with lettuce, onion, and coriander.
Sprinkle with sesame seeds, drizzle with dressing, and toss.
Add bean threads and mix lightly.

SHAHI CHICKEN KORMA

Ingredients

Chicken 1 whole

Onions 3

Turmeric powder 1 tsp

Coriander seeds powder 1 tsp

Red chilly powder 1 tsp

Ginger 1" piece

Garlic 8

Curd 1 cup

Garam masala 1/2 tsp

Almonds 5

Cashew nuts 10

Lemon juice a dash

Coriander leaves to garnish

Water 2 cups

Ghee 3 tbsp

Salt as per taste

How to make Shahi Chicken Korma

Add the chicken pieces with turmeric and salt in the curd after it is whipped sufficiently.
Let the mixture set for about half an hour.
Now, heat the ghee and add the onions, garlic and ginger till they turn to a light brown colour.
Once that is done, add the red chilly powder and the coriander and allow the mixture to simmer for
some more time.
To this add the chicken mixture and let it fry for another 5 minutes.
You should also add around two cups of water so that the chicken does not stick.
Cover the chicken and allow it to cook till tender.
You must wait to see that all the water has been absorbed and the dish is dry.
Finally add the garam masala and salt.
To garnish, add all the dry fruits and the coriander leaves to the prepared dish.
Your Shahi Chicken Korma is ready to be served.

SHAHI BIRYANI:

Ingredients

- 2 Lbs (leg and shoulder of mutton) Meat (lamb or goat)

- 1 Tsp Salt

- 3 Inch piece Ginger

- 12 Pods Garlic

- 6 Green Chili

- 4 Stalks Cilantro
- 2 tsp Cumin Seed Powder

- 1 Inch piece Cinnamon

- 6 Cardamom

- 8 Cloves

- 1.5 tsp Black Cumin Seed

- 0.5 tsp Nutmeg powder

- 0.25 tsp Mace

- 2 Cups Yogurt

- 1.5 Tsp or to taste Salt

- 2 tsp Red Chili Powder

- 6 Large Onion

- 6 red potato Potato

- 3 Cup (Basmati) Rice

- 8 cups Water

- 6 Large Cardamom

- 8 Cloves

- 1 Inch piece Cinnamon

- 0.5 tsp Black Cumin Seed

- 1 tsp Saffron

- 0.5 Cup Milk

- 6 Tbsp Ghee

- 0.5 Cup Cooking Oil

How to make Shahi Biryani

1.Wash and cut the meat into 1 inch cubes. Rub with salt and keep aside for 15 minutes. Drain any
remaining water.

2. Grind all the ingredients from ginger to cumin seeds to a fine paste.

3. Powder all the ingredients from cinnamon to mace.

4. Marinate the mutton with the ground and powdered spices from Steps 2 & 3, yogurt, salt and red
chili powder.

5. Peel and halve the potatoes. Prick the potatoes and rub with salt and turmeric powder. Keep aside
for 15 minutes and then fry lightly in oil.

6. Heat oil in a deep bottom non stick pan and fry the onions till reach brown and crisp. Remove the
pan from fire and keep aside half of the fried onions.

7. Put the pan with the rest of the fried onions in fire and put the marinated mutton in the pan with
the fried onions and cook the meat for two minutes stirring occasionally. Reduce heat, cover and
continue cooking with stirring till meat is done and oil starts separating. Remove from fire.

8. Wash and soak rice in cold water for at least 30 minutes. Boil water and add the ingredients from
cloves to salt. Add rice. Cook till half done and then drain. Save 2 cups of the drained water.

9. Heat, crush and soak saffron in half cup of warm milk.

10. Take deep thick bottomed pan wide enough to hold the mutton and the rice. Spread some meat
in the bottom of the pan then add some rice. Dot with ghee, raisins, fried onions, cashew nuts and a
few potatoes. Over this put remaining meat and rice and dot with ghee, fried onions, potatoes,
raisins. Sprinkle with the drained water. Add saffron soaked milk.

11. Cover the pan with aluminum foil and put the lid back on the pan. Preheat oven to 450 deg
Fahrenheit and bake for about 30 - 45 minutes at 400 deg Fahrenheit.

12. Remove from oven, mix the meat and rice mixture. Serve hot garnished with sliced onions,
green pepper, tomatoes and sliced hard boiled eggs.
2.

CLASSIC CHICKEN KORMA:

Ingredients

Chicken - 1 lb

Onions - 1 cup

Coconut powder - 3 tbs

Cloves - 5

Cinnamon Stick - 1 long stick

Bay leaf - 4

Ginger Garlic Paste - 2 tsp

Mustard seeds - 1/2 tsp

Shajeera - 2 tsp

Tomatoes - 2 medium sized

Cilantro/Coriander - a handful

Pudina/Mint - a few

Yogurt - 2 tbs

Juice of lime - 1 tbs

Dhaniya powder - 2 tsp

Garam Masala powder - 2 tsp

Turmeric, Chilli powder & salt - as per taste

How to make Classic Chicken Korma

Cut Chicken into small pieces, wash well & marinate chicken with yogurt, ginger garlic paste, salt,
chilly powder & turmeric powder for half-an-hour.

Heat oil in a deep saucepan, when hot, add mustard seeds, shajeera, bayleaf, cloves & cinnamon
stick & saute for 10 secs. Add onions and saute until light brown.

Add chicken pieces add cook for 5 mins.

Grind tomatoes, cilantro, mint & coconut powder into a puree

Add pureed mixture to chicken, add dhaniya powder & garam masala powder. Add little water if
needed

Cook until chicken is done (Approximately about 15 minutes). Squeeze juice of half a lemon.

Serve Hot with Rice/Rotis

HALEEM:

• 1 ½ kilograms of Mutton or Beef

• ½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour)
• 1 cup of Gram Lentils (soaked and boiled)
• 3 medium Onions (thinly sliced)
• 1 tbsp. Garlic Paste (Pisa Lehsan)
• 1 tbsp. Ginger Paste (Pisi Adrak)
 • 1 tsp. Garam Masala Powder
• 2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
• 1 ½ tbsp. Coriander Powder (Pisa Dhania)
• 1 tsp. Turmeric Powder (Pisi Haldi)
• Salt (to taste)
• A pinch of Soda
• 1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)

• 1 bunch of Fresh Mint Leaves (Podina) (finely chopped)

• 1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
• Green Chilli (Hari Mirch) (finely chopped - to taste)
• 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
• 1 tsp. Garam Masala Powder
• 2 medium size pieces of Ginger Root (Adrak)
• 1 large Onion (thinly sliced)
• 4 Lemons (Nimbu) (cut in quarters)
• 2 cups Dalda Banaspati or any Clarified Butter (Ghee)

1. Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala
powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium
heat.
2. In a seperate pan boil wheat grains with lots of water, add salt. When the grains become
tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
3. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are
mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by
adding 2 cups of water while processing it.
4. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a
heavy tava or griddle on low heat and cook for 30 to 40 minutes.
5. Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem
is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves.
Garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with
haleem.

HAREESA:
 • 1 kilogram Mutton or Beef
• 25 grams Basmati Rice
• 50 grams Wheat Grains (chopped)
• 25 grams Whole Green Pulse
• 50 grams Onions (chopped)
• 3 tsp. Black Peppers (Pisi Kaali Mirch) (freshly ground)
• 1 tsp. Garlic Paste (Pisa Lehsan)
• Salt (to taste)
• Cooking Oil (as needed)

1. For best results, soak the wheat grains in water overnight. Strain them in the morning before
preparing.
2. Boil the rice and whole pulse in some water with salt. Fry onions in oil until golden brown
and add the garlic paste. Stir for a minute then add the meat, salt and water and cook on low
heat until well cooked. Take out the meat without broth from the pan and crush it with a
hand crusher.
3. Put back the meat in the same broth along with the wheat and cook well. Then add the rice
and pulse in the meat mixture along with the black pepper and cook further. Mix thoroughly
with the help of a wooden spoon until the meat and grains are well mixed.
4. Seperately in a frying pan fry some sliced onion until brown and add the onions and oil to
the hareesa.
SHAHI HALEEM:
Ingredients: meat boneless:2lbs
onion:1med
ginger garlic paste:2tbs each
red chilli powder:2tbs
haldi:1tbs
salt:2tsp
dhania powder:3tbs
oil:2cup
yogurt:1cup
garam masala:1tsp
green chillies paste:1tbs
ground mint leaves:1tbs
wheat:1cup
barley:1cup
chana dal:1/2cup
moong: 1/4cup
masoor:1/4cup
arahar:1/4cup
rice:1/2cup Cooking Instructions: Soak wheat & barley overnight and boil with 1tsp chilli & haldi
powder make it tender and grind it.
Add all dal & rice with enough water to cook and cook till tender and grind.
Heat oil, fry onion, add all masala, yogurt, roast for a while then add meat.
Add water and cook till tender. Add dal & wheat mixture.
Grind it in a mixer or grind manually. Bring to a boil, stirring constantly.
Add garam masala to this.
serve with fried onion strips, lemon, cilantro, chopped ginger and chat masala.
This is a very special dish of pakistan.I hope you like it.