Egg Biryani

Ingredients

• 1/2 Cup Oil 
• 1 Cup Yoghurt 
• whole Spices 
• 6 Eggs Boiled And Peeled 
• 1/2 Cup Crushed Brown Onions 
• 500 Gms Rice Boiled With Salt 3 Tbsp 
• 2 Tsp Ginger / Garlic 
• coriander And Mint Leaves Chopped 
• 1/2 Tsp Turmeric Powder 
• green Chillies Chopped 
• 2 Tsp Red Chilly Powder 
• dash Of Kewra 
• 2 Potatoes Diced 
• saffron Dissolved In 1/4 Cup Milk 
• 1/2 Cup Peas Boiled 
• 1/2 Tsp All Spice

Procedure


Heat the oil. Add the whole spices and stir. Add the crushed onions, ginger / garlic, turmeric and red chilly powders. Stir and fry till the oil seperates.Add the potatoes, peas and yoghurt. Bring to a boil, cover and cook till the vegetables are tender. Add the eggs. In another pan spread 1/2 of the boiled rice, over this spread the contents of the 1st pan, sprinkle the coriander and mint leaves, and spread the remaining rice over this. Sprinkle the kewra and saffron on top. Cover the pot and simmer over a low heat for 15 minutes.

Chinoti Sada Pulao

Ingredients 

• 4 Cups + 1/2 Cup + 3 Cups Water 
• 3 Tsp Ginger / Garlic 
• 1 Kg Mutton 
• 3 Tsp Salt 
• 8 -10 Small Green Chillies 
• 1 Tbsp Red Chilly Powder 
• 2 Black Cardamoms 
• 6 Dried Plums Soaked 
• 10 Black Peppercorns 
• 3 Tomatoes Chopped
• 1 Tsp Cloves 
• oil 1/2 Cup 
• 1 Stick Cinnamon 
• 2 Large Onions Chopped 
• 1 Tsp White Cummin Seeds 
• 1 Kg Rice Washed And Soaked For 30 Minutes

Procedure


In a pot put 4 cups of water, meat, green chillies, cardamoms, black peppercons, cloves, cinnamon, cummin seeds, ginger / garlic, salt, red chilly powder and dried plums. Cover the pot and cook till the meat is tender. Add the tomatoes. In another pot, heat the oil, and fry the onions till they are brown then add 1/2 a cup of water and set aside. When the meat is tender, add it to the brown onions, stir and cook for a few minutes till the oil seperates. Add 3 cups of water and any stock that remains. Bring it to a boil. Add salt and the drained rice. Cook for 10 -15 minutes. After the water dries let it simmer for 10 minutes on slow fire.

Boti Masala Biryani

Ingredients 

• 1/4 Cup Oil Or Ghee 
• 1 Tbsp Juliennes Of Ginger 
• 1/2 Cup Onions Sliced 
• coriander Leaves Chopped 
• 1 & 1/2 Tsp Red Chilly Powder 
• mint Leaves Chopped 
• 1/4 Tsp Turmeric Powder 
• 2 Green Chillies Chopped 
• 1 Tsp Salt 
• 5 Cloves 
• 1 & 1/2 Tsp Ginger / Garlic 
• 1 Cinnamon Stick 2" 
• 6 Tbsp Yoghurt Whipped 
• 12 Peppercorns 
• 1 Tomato Chopped 
• 1/4 Tsp Yellow Food Colouring Diluted In 1/2 Cup Water 
• 500 Gms Beef Undercut Cubed 
• 1 Tbsp Of Water 
• rice Boiled 1/2 Kg

Procedure 


Heat the oil. Fry the onions till they are translucent. Add the red chilly powder turmeric powder, salt, and ginger / garlic. Stir and fry till the oil seperates. Add the yoghurt, tomatoes, beef and water. Cook for 15 minutes or until the beef is tender. Remove the pot from the heat. Put in the juliennes of ginger, coriander leaves, mint leaves, green chillies, cloves, cinnamon, peppercorns and yellow food colouring. Add the rice on top along with the additional oil. Cover the pot and return to heat. Simmer over a low heat for 10 -15 minutes.

Bombay Biryani

Ingredients

• 500 Gms Mutton 
• 3/4 Cup Oil Or Ghee + 2 Tbsp 
• 1 Cup Yoghurt 
• 2 - 3 Onions 
• 2 Tsp Ginger / Garlic 
• 2 Potatoes Cubed 
• 1 Tsp All Spice 
• 1/4 Tsp Black Cummin Seeds 
• 1 Tsp Salt 
• cloves 
• 2 Tsp Red Chilly Powder 
• 500 Gms Rice Cleaned And Soaked 
• dried Plums 10 -12 
• 2 Cups Water Coriander Leaves Chopped

Instructions 


Marinate the meat in a mixture of the yoghurt, ginger / garlic, all spice, salt, red chilly powder and dried plums for 2 hours. Heat 3/4 cup oil and fry the onions till they are light golden. Remove with a slotted spoon and set aside. In the same oil fry the potatoes, remove with a slotted spon and set aside. Put the meat with all the marinade in the same pan, cover and cook till the meat is tender. Stir and fry till the oil seperates. Add the fried potatoes. In another pot heat 2 tbsp Oil. Add the cummin seeds, cloves, rice, water and 1/2 of the fried onions. When the water dries, remove a little rice from the top and add the meat mixture. Sprinkle the coriander leaves and remaining fried onions on top.

Anokhi Biryani

Ingredients

• Rice 3/4 Kg 
• capsicum 2 
• chicken 1 Cut Into Small Pieces 
• tomatoes 3 
• curd 1 Cup 
• potatoes 2 
• chilly Powder 1 & 1/2 Tsp 
• sweet Corn 1 Cup 
• ginger / Garlic 2 Tsp 
• peas Boiled 1 Cup 
• onion Brown 1cup 
• all Spice 1 Tsp 
• haldi 1/2 Tsp 
• yellow Colour And Kewra 
• oil 1/2cup 
• green Chillies 3-4 Chopped 
• salt 1 & 1/2 Tsp 
• chopped Coriander And Mint Leaves 
• zafran

Procedure


Heat the Oil. Fry onion till brown add all masata with green chillies and fry well than add in chicken and fry add chopped tomatoes, curd and fry then add in 1 cup water and let the chicken get tender and dry. Fry capsicum and potatoes in little oil. Boil rice with salt and mixed whole spices. Put the rice, chicken and vegetable in layers sprinkle green masala and zafran and kewra. Cover with lid in foil and put in a pre heated oven on No. 4 for 20 minutes.

Singaporean Rice

Ingredients:

• Rice
• Whole chicken
• Ginger
• Garlic
• A few cloves
• Cinnamon (1-2)
• Pandan leaves
• Salt

Garnish

• Sesame oil
• Soya sauce (light)
• Coriander Leaf
• Cucumber (sliced)

Fish sauce

• Sugar
• Fresh red chilies
• Ginger
• Green lime
• Garlic
• Vinegar

Method:

• Cook chicken in water, adding pandan leaves and salt for flavour.
• Simmer the chicken for 20 to 30 minutes, but do not overcook.
• To check for doneness, poke a chopstick into the chicken - it should go in easily.
• Remove chicken, let cool and cut into serving pieces.
• Keep the stock for rice and soup.
• Fry ginger and garlic with oil until fragrant.
• Add to rice.
• Add the chicken stock, cinnamon, cloves and pandan leaves to the rice.
• Cook in a rice cooker.
• Chilli Sauce:
• Put the garlic and ginger in a mixer and blend until finely chopped.
• Add chopped red chilies, vinegar, fish sauce, salt and sugar to taste.
• Squeeze the lime juice in just before serving.
• To serve: arrange the chicken on a plate and serve with sliced cucumber on the side.
• For flavour, sprinkle some light soya sauce and sesame oil over the chicken and garnish with coriander leaves.
• Serve the chili sauce in separate bowls.
• Remove pandan leaves, garlic, ginger, cloves and cinnamon from rice.
• Serve the rice piping hot.

Chicken Rice Skillet

Ingredients:

4 chicken breasts (boneless and skinless)

2 cups uncooked rice

1 can condensed cream of mushroom soup (10 1/2 ounces)

1 1/2 cup milk

1/4 cup parmesan cheese

1 cup sliced mushrooms

1 clove garlic (minced)

1 medium onion

1 tablespoon oil

Salt and pepper

Method:
Always make sure the meat is fully cooked before serving, regardless of the time indications given!
1. Cut chicken breasts into strips.
2. Heat oil in a large skillet at medium heat.
3. Add chicken and cook until brown on all sides.
4. Add the mushrooms, onions and garlic. Cook for 1-2 minutes.
5. Add the mushroom cream and milk. Stir and bring to a boil.
6. Reduce heat to low. Add Rice, Parmesan cheese, salt and pepper.
7. Cover and stir until the rice is ready.

Khajoor or Daal ka Pulao