Chinese Rice

Japanese Garlic Fried Rice

Arabic Rice and Sheesh Kabab

Qorma Biryani

Carrot Pulao

Haidarabadi Qeema Biryani

Yakhnee Pulao

Shah Jahani Biryani

Haraa Masala Biryani

Egg Fried Rice

Afghani Biryani

Kachey Gosht ki Biryani

INGREDIENTS

• BOIL RICE 1/2 kg
• ONION 250 gm
• MEAT 750 gm
• YOGURT 375 gm
• LEMON 4 slices
• TOMATOES 2
• GREEN CHILIES 6
• MINT LEAVES 1/2bunch
• OIL 1cup
• MILK 1/2cup
• TURMERIC 1/2 tsp
• CORIANDER POWDER 1tsp
• YELLOW COLOR 1/2 tsp
• RED CHILI POWDER 2 tsp
• KEVRA WATER 1 tbsp
• WHOLE SPICE 1 tbsp
• GINGER GARLIC PASTE 1 tbsp
• PAPAYA 2 tbsp
• SALT to taste

DIRECTIONS

Marinate 750 gm meat with 2 tbsp papaya, 375 gm yogurt, 1 tbsp ginger garlic paste, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tbsp all spice and salt to taste for 30 minutes. Now heat 1 cup oil in a pan, fry 250 gm chopped onion till it turn to golden brown in color. Add the marinated meat, 6 green chilies, 1 bunch of mint leaves, 4 slices of lemon and 2 chopped tomatoes. Fry well. Now add 1/2 kg boiled rice, also add 1/2 tsp yellow color dissolved in 1/2 cup of milk. Lastly add 1 tbsp kevra water. Cover and simmer for 30 minutes.

Mutton Biryani

Nawabi Murgh Biryani

Afghani Palao

Khichdi Shahjahani

Ingredients

• 1/2 Cup Oil 
• 500 Gms Minced Meat 
• 1 Tsp Salt 
• 2 & 1/2 Tsp Red Chilly Powder 
• 2 Onions Fried Golden And Crushed 
• 2 Tsp Ginger / Garlic Paste 
• 1 Cup Yoghurt 
• 2 Tsp Coriander Powder 
• 1 & 1/2 Tsp All Spice 
• 1/2 Tsp Cardamom Powder 
• 1/4 Tsp Turmeric Powder
• 2 Tsp Salt 
• rice Ingredients
• 1/4 1/2 Cup Oil 
• 1 Onion Sliced 
• 1 Onion Fried Golden And Crushed 
• 1/2 Tsp Ginger / Garlic 
• 500 Gms Rice 
• 1/2 Cup Moong Dal 
• cardamom 2 
• cinnamon 2 Sticks
• 4 Black Peppercorns Mint Leaves 
• cummin Seeds 1 Tsp 
• water 
• 1/2 Cup Milk

Procedure


Heat the oil. Add the minced meat, salt, red chilly powder, crushed onions, ginger / garlic and yoghurt. Stir and fry well till the oil seperates. Add the coriander powder all spice, cardamom powder and mint leaves. Simmer over a low heat till the water completely dries. In a separate pan, heat the oil for the rice. Fry the sliced onions till they are golden. Remove with a slotted spoon and set aside. In the same pan add the crushed onions and ginger / garlic. Fry till they are light golden in colour. Add the rice, dal, whole spices, cummin seeds and turmeric powder. Stir and fry till they are light brown. Add water and salt. Cover the pot and cook till the rice is ready. Spread the rice over the minced meat in the first pot. Pour the milk and spread the fried, sliced onions on top. Simmer over a low heat for 15 minutes. Before serving, stir very gently to blend the meat and rice evenly.

Khaibiri Biryani

Ingredients

• 750 Gms Fillet Of Beef Under Cut Thinly Sliced 1/2 Cup Oil Or Ghee
• 500 Gms Rice Soaked For 1 Hour And Boiled With 3 Tsps Salt And Whole Spices Till Half-cooked. 
• dash Of Kewra 
• coriander And Mint Leaves Chopped 
• 1 Tsp All Spice 
• 4 Mace 
• 8 -10 Green Chillies 
• 1/2 Cup Crushed Brown Onions 
• cloves 6 
• marinade
• 1 Tsp Salt 
• 2 Tsp Red Chilly Powder 
• 2 Tsp Ginger / Garlic 
• 1 Tsp Cummin Powder 
• 1 Tsp Coriander Powder 
• 1/4 Nutmeg Grated 
• 6 Green Cardamoms 
• 1 & 1/2 Cups Yoghurt Whipped 
• saffron

Procedure


Mix all the marinade ingredients. Cover the beef slices with the marinade and set aside for at least 2 hours. Spread the beef slices evenly in a heavy bottomed pan. In a small pan heat the oil with the cloves and pour it over the meat. Spread the boiled rice evenly over the meat. Sprinkle kewra on top. Cover the pot. Place it on a griddle and cook over a medium heat for 1/2 an hour. Garnish with coriander and mint leaves.

Kachi Chicken Biryani

 Ingredients

• 1 Kg & 500 Gms Chicken Cut Into 12 Pices 
• 6 Green Chillies Chopped 
• 1 Cup Yoghurt 
• 500 Gms Rice Boiled 
• 2 Tsp Ginger / Garlic Paste 
• 1 Stick Cinnamon 
• 2 & 1/2 Tsps Red Chilly Powder 
• 4 White Cardamoms 
• 1 & 1/2 Tsp Salt 
• 1 Tsp Black Cummin Seeds 
• 2 Onions Fried And Crushed 
• 3 Tsp Salt 
• 1 Cup Oil 
• saffron Dissolved In Milk 1/4 Cup 
• 1 & 1/2 Tsp Mixed Spices 
• dash Of Kewra 
• coriander Leaves Chopped 4 Tbsp 
• a Little Flour And Water

Procedure


Marinate the chicken in a mixture of the yoghurt, ginger / garlic, red chilly powder, salt and 1/2 of each of the following: crushed onions, oil, mixed spices, coriander and green chillies. Set aside for 2 3 hours.Boil the rice with the cinnamon, white cardamoms, black cummin seeds and salt till it is half-cooked. In a pan spread the chicken including all the marinade, followed by the rice. Over this put the remaining crushed onions, oil, mixed spices, coriander and green chillies. Sprinkle the saffron and kewra on top. Knead the flour with the water to make a dough. Cover the pot and seal the edges with the dough. Cook over a high heat for 5 7 minutes, then lower the heat and continue cooking for another 25 30 minutes.

Fish Pulao

Ingredients

• Fish 1/2 Kg 
• rice 1/2 Kg 
• potatoes 2 
• tomatoes 2 Chopped 
• methi 3 Bunch Small 
• green Chillies Whole 3 
• onion Brown 1/2cup 
• oil 1/2 Cup Ful 
• coriander Leaves 1/2 Bunch 
• green Chillies 8-10 Grinded 
• dhania Powder 2 Tsp 
• zeera Powder 1 Tsp 
• haldi 1/2 Tsp 
• garlic 1 Tsp Heaped 
• salt 1 & 1/2 Tsp Heaped 
• curd 1 Cup

Procedure


Wash fish well. Soak rice. Heat oil fry onion golden and add methi leaves, garlic and all masala fry well by sprinkling little water add chopped tomatoes bhuno than add curd, potatoes and fish. Cook for 10 minutes till fish done. Remove fish pieces add whole green chillies and your soaked rice along with 2 cups of water. Cook on high flame till rice cooked and water dries. Lastly put fish pieces on top and put on dam.

Fish Maseledar Biryani

Ingredients

• Fish 1 Kg Sliced 
• ginger / Garlic 1 Tsp Heaped 
• curd 1 Cup 
• green Chillies Chopped 4 - 6 
• tomato 2 Chopped 
• coriander Leaves Chopped 
• chilly Powder 2 Tsp 
• all Spices 1 Tsp 
• dhania 1 Tsp 
• oil 1/2 Cup 
• salt 1 Tsp Heaped 
• methi Leaves 2-3 Bunches Small Ones 
• rice 1/2 Kg Boil With Salt 2 Tbsp Till Half Done 
• brown Onion Grinded 1/2 Cup

Procedure


Heat oil add methi leaves with ginger / garlic and add the seasonings. Also add in tomato and fry well add curd and fry then add grinded onions and fish bhuno for 5 min then add all spices and put chopped hara masala on top. Boil rice in salted water till 3/4 done, drain, spread rice in a pan then top with fish mixture top with remaining rice and put on dam for 15 minutes.