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.
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.
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.
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.
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.
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.
Ingredients
- 250 Gms Minced Meat
- 1 Medium Onion Roughly Chopped
- 1/2 Cup Channa Dal
- 1/2 Tsp Salt
- 1/2 Tsp Red Chilly Powder
- 2 Cups Water
- 1/2 Tsp All Spice
- 1 Egg White
- oil For Deep Frying gravy
- 1/2 Cup Oil2 Cardamoms
- 1 Medium Onion Ground
- 1 Tsp Salt
- 1 & 1/2 Tsp Red Chilly Powder
- 2 Tsp Coriander Powder
- 1 Tsp Ginger / Garlic Paste
- 1/2 Cup Yoghurt Whipped
- 1 & 1/2 Cups Of Water
- 4 Green Chillies Chopped stuffing
- 1 Onion Finely Chopped
- fresh Coriander And Mint Leaves Finely Chopped
Procedure
Heat the oil in a saucepan. Add the cardamoms and onion. When the onion is slightly golden in colour, add the remaining gravy ingredients,except the water. Stir and fry till the oil seperates. Add the water. When it comes to a boil, gently lower the koftas or meat balls into it. Simmer over a low heat till the oil floats to the top.
Ingredients
- 500 Gms Boneless Beef Cubed Or Mutton
- pinch Of Asafoetida
- 1/4 Tsp Turmeric Powder
- 1 Tsp Red Chilly Powder
- 1 Tsp Salt
- 1/2 Tsp Cummin Powder
- 3 Cups Water
- 1/2 Tsp Onion Seeds Kalonji1/4 Cup Oil
- 2 Tbsp Brown Sugar
- 6 8 Red Chillies
- 1 Tsp Ginger / Garlic
- 1/2 Tsp Mustard Seeds
- 2 Tbsp Lemon Juice
- 3 Cloves
- 1/2 Cup Yoghurt Whipped
Procedure
Put the beef, turmeric, salt and water in a pot. Cook till the beef is tender. Strain and reserve stock. In another pot, heat the oil, then add the red chillies, mustard seeds, cloves and asafoetida and saute for a minute. Add beef, red chilily powder, cummin powder, onion seeds, brown sugar and ginger / garilic, Stir and cook till the meat becomes brownish. Then pour in the reserved stock and lemon juice. Let it simmer for few minutes then remove the pot from the heat, stir and cook for some time till the oil seperates.
Ingredients
- 500 Gms Mutton Pieces With Bones
- 1/4 Cup + L/4 Cup Oil Or Ghee
- 2 Tbsp + 2 Cups Water
- 2 Tbsp Almonds Blanched And Sliced
- 2 Onions Finely Chopped
- 1 Tsp Salt
- 1 Tsp + 1 Tsp Ginger / Garlic250 Gms Yoghurt
- 1 Tsp Red Chilly Powder
- 2 - 3 Green Chillies Chopped
- 1/2 Tsp Black Pepper
- 1/4 Tsp Saffron Diluted In 1/4 Cup Warm Water
- 1/2 Tsp All Spice Fresh Coriander Leaves Chopped
- 1/4 Tsp Sugar
Procedure
Heat 1/4 cup oil and fry the almonds for a while and then remove and set aside. In the same oil fry the onions till they are light golden. Add 1 tsp ginger / garlic, red chilily powder, black pepper, all spice, sugar and 2 tbsp of water. Stir well for a minute. Remove the pan from the heat and set aside. Heat 1/4 cup oil in another pan. Fry the remaining 1 tsp ginger / garlic till it is golden brown. Add the meat and salt and cook and stir till the meat becomes brown. Add 1 - 2 cups of water and cook till the water.dries and the meat is tender. Add the meat to the contents of the 1st pan alongwith the almonds, yophurt, green chililies, saffron and coriander leaves. Stir well. Simmer over a low heat for 5 minutes.
Ingredients
- 1/4 - 1/2 Cup Oil
- 1 Cup Yoghurt
- 2 Onions Diced
- 2 Tsp Red Chilly Powder
- 2 Black Peppercorns
- 1 Tsp Coriander Powder
- 1 Greeen Cardamom
- 1/4 Tsp Turmeric Powder
- 1 Stick Cinnamon1 Tsp All Spice
- 2 Cloves
- 2 Tbsp Tomato Puree
- 500 Gms Mutton Cut Into Pieces
- 2 Tbsp Almonds Ground
- 1 Tsp Ginger / Garlic
- kewra
- 1 Tsp Salt
Instructions
Heat the oil and fry the onions till they are golden brown. Remove them with a slotted spoon, crush them and set aside. In the same oil add the whole spices i.e the peppercorns, cardamom, cinnamon and cloves, alongwith the mutton, ginger / garlic and salt. Stir and cook for approximately 8 - 10 minutes or till the oil seperates. Whip the yoghurt with the red chilily, coriander, turmeric and all spice powders as well as the tomato puree. Add the yoghurt mixture to the meat. Fry until the oil seperates. Mix the crushed onions with the almonds and add to the meat. Cook till the meat is tender. Sprinkle the kewra and serve.
