Ingredients:

1/2 Cup – Dal
1 Cups – Rice
1/2 tsp – Cumin Seeds
1/2 tsp – Turmeric Powder
1/2 tsp – Red Chili powder
1/2 tsp – Ginger and Garlic paste
1/2 tsp – Green chili paste
2 tsp – Butter
1 – Onions
1 – Tomato
1 – Potato cubed and deep fried
1/2 tsp – Garam Masala Powder
Coriander Leaves
Mint Leaves
Ghee
Salt

Method:

Heat ghee and add a tsp of cumin seeds. Add the chopped onions and fry for sometime. Add red chilly powder, turmeric powder, ginger, garlic, green chilly paste, and fry. Add chopped tomatoes and fry until the moisture evaporates. Soak Rice for an hour and cook till half done. Soak dal for 2 hours and half cook with a pinch of turmeric powder. Now add the cooked toor dal, fried onions, garam masala powder, potato, salt, chopped mint leaves and mix well. In a kadai spread half of this mixture and spread a layer of cooked rice on top of that. Add some Ghee, sprinkle garam masala and mint leaves. Over this spread the other half of the mixture and on it spread the rice and add Ghee, garam masala. Garnish with chopped coriander leaves.

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Ingredients:

1/2 kg - Fish
5 nos - Onion
3 nos - Tomato
2 tsp - Garlic paste
2 tsp - Ginger paste
1 tsp - Green chilly paste
1 tsp - Garam masala powder
4 tsp - Curd
1 cup - Coriander leaves
1/4 cup - Mint leaves
1/2 cup - Ghee
4 tsp - Lime juice

For marinade:

1 tsp - Turmeric powder
2 tsp - Red chilly powder
2 tsp - Ginger-garlic paste
1/2 tsp - Fennel seeds powder

For rice:

2 Cups - Basumati rice
2 nos - Cardamom
3 nos - Cloves
2 nos - Cinnamon
Turmeric powder

Method:

Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for one hour in a refrigerator. Fry the marinated fish fillets in ghee. Remove them to a plate and heat up the same pan. Add onion and fry, till it turns golden brown. Add ginger-garlic-chilly paste and fry for two minutes. Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few minutes. Add curd. Put the fried fish fillets in this masala.

For rice:

Boil water in a vessel. Add salt, turmeric powder, cardamom, cloves, cinnamon and ghee. Cook rice until it is done and drain. Make sure the rice doesn’t get sticky. Heat a little ghee in a pan. Put a little of cooked rice and spread one tsp of lime juice over it. Put one layer of the fish masala above that and repeat the process till the rice and masala are over. Take care not to break the fish fillets.

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1 cup Basmati Rice, wash and soak it in 2 cups of water for 20 minutes mix vegetables like carrot, beans, peas, cauliflower, potatoes, cut in even size, ginger garlic paste 1 tsp, 2 chopped onions, 3 chopped green chilies, coriander leaves and mint leaves hand full.

Spices:

1 Bay leaf
2 Cardamoms
3 Cinnamons
3 Cloves
2 Cashews
¼ tsp Turmeric Powder
Taste to Salt

Method:

Take a pan add ghee and oil add all the spices above allow it to sputter then add chopped onions and chilies then add ginger garlic paste fry for one or two minutes then add the chopped vegetables can add chopped tomato or 2 tsp curd. Fry for 3 minutes then mix it with the wash rice and salt chopped mint, coriander leaves, water mix well first power level 8 minutes (900 watts) second power level 8 minutes (600 watts). Standing time 5 in a micro wave.

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Ingredients:

1kg Mutton
100gm Onion
6-8 Cloves
12 Peppercorns
A small piece Ginger
1tsp Coriander powder
1 Piece Cinnamon
2 Limes (large)
2 tsp Sugar
To taste Salt

Or Rice

500gm Pulao rice
6 Cloves
12 Peppercorns
12 Cardamoms
5 Almonds
3/4tsp Saffron
1 tsp Milk
To taste Salt
50gm Ghee

Method:

Wash and cut meat. Put into a saucepan with onions cut into quarters, and spices tied in a muslin bag. Add salt and enough water to cover meat. Cook slowly till meat is tender and stock is reduced. (Meat should simmer very slowly) Remove muslin bag and squeeze to draw out flavor. Add sugar and half the lime juice. Cook slowly till syrup of one/string consistency is obtained. 7, Boil rice in water in which the remaining lime juice is added. When almost cooked drain thoroughly. Melt fat in a pan, add spices for and then rice and meat Add blanched and sliced almonds, water and saffron dissolved in milk. Cook till liquid is completely absorbed and rice is tender and dry. This can be done in the middle shelf of a moderate oven.

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Ingredients

Mutton 1/2kg
Onions 1/4kg
Ginger 5gm
Garlic A few flakes
Coriander powder 15gm
Green chillies 3
Dried coconut 1 tsp
Poppy seeds 10gm
Cinnamom
Cardamom
Peppercorns
Curd 225gm
Salt
Oil 50gm
Pulao rice 1/2kg
Onion 55gm
Cloves 2gm
Cinnamom
Cardamom
Bay leaf 2 gm
Salt To taste
Oil 50gm

Method:

Clean and cut meat, Soak in curds. Roast and powder cloves cardamom, cinnamon and peppercorns. Grind together red chillies, half the onion, garlic ginger and green chillies and copra. Heat oil, add sliced onions. Add ground spices and fry. Add meat. Fry well. Add ground poppy seeds. Add remaining curds and salt and cook gently till meat is tender. Add powdered spices. Remove from fire Rice. Slice onion. Heat oil. Fry onion and remove. Add spices. When they crackle, add rice and fry for a few minutes longer. Add salt and double the quantity of hot water. When rice is cooked and all moisture has evaporated, remove from fire.

Biryani:

Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice. Serve hot, garnished with fried onions and nuts.

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Ingredients:

Pulao rice        1kg
Mutton             750gms
Potatoes           500gms
Cinnamon        5gm
Cardamom        5gm
Pepper                5gm
Clove                  5gm
Sweet cumin    15gm
Cumin                 10gm
Dried plums      125gm
Saffron                 75gm
Orange color     1.5gm
Turmeric            5gm
Coriander powder    15gm
Chilli power                25gm
Hydrogenated fat    3/4kg
Curd                              1/2kg
Ginger                          50gm
Green chilles             50gm
Limes                            2
Coriander leaves     1/2bunch
Garlic                           100gm
Onion                          1kg
Bay leaf                       1gm
Salt                               To taste
Tomatoes                   100gm

Method:

Boil water with bay leaf. One third of sweet cumin, pepper, cloves, cinnamon, cardamom and salt. Add rice when water starts  boiling. Boil for two minutes. Remove and drain off water into another vessel. Keep water aside. Clean and cut mutton and soak in curd mixed with crushed ginger, green chilles, garlic coriander leaves, one third claves cinnamon, cardamom and onion sliced and fried crisp till golden brown and powered. Add quartered tomatoes. Peel and quarter potatoes. Half fry in hot fat. Fry in the same fat the remaining garam masala, coriander power and red chilli powder one third of the turmeric and just before removing the cumin. Pour over mutton and soak for one hour. In a heavy bottomed pan, put in the mutton and on top the fried potatoes. Over this, place parboiled rice. Add water in which rice was parboiled, pulp of dried plums, lime juice, coloring and  remaining turmeric mixed together. Add salt as required. Seal and cook over a slow fire preferably coat with live coal on top of the lid. Remove from fire and keep till ready to serve. Break seal mix well and serve hot.

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Ingredients:

1/2 kg Mutton
1/2 kg Rice
100 gms Onions
150 ml Curd
Few flakes Garlic
Ginger
A pinch Fat
3 cups Stock
3 pcs Cummin
3 pcs Cloves
2 gms Cinnamon
2 gms Saffron
1/2 tsp Cardamom
Salt to taste

Method:

Wash and soak rice. Soak the meat in curd for 1/2 an hour, after washing and cleaning. Make some warm water and soak the saffron in it. Cut onions into pieces and grind garlic and ginger. Not fry the cut onions along with fat. Mix meat, clove, Cinnamon, Cardamom and cummin. Fry meat along with drained rice.

Stir in hot stock. Close the pan and cook for some time. After the rice is cooked for some time, add saffron. Now hot Kutchi Biryani is ready to serve.

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Ingredients:

500 gms Fish
400 gms Pulao Rice
400 gms Tomatoes
1/2 Coconut
4 Cloves
2 Cinnamom
1 tsp Pepper
1 Piece Bay Leaf
4 Flakes Garlic
1 Pieces Ginger
150 ml Curds
Mint Leaves
50 gms Ghee
Salt to Taste

Method:

Remove bones from fish and marinate it in curds mixed with salt, chopped garlic, ginger and mint leaves. Let it stand for one hour. Wash and drain rice. Grate coconut and extract coconut milk, using hot water. Blanch tomatoes. Peel skin. Mash and mix with coconut milk. Heat ghee fry spices, add rice and fry. Add coconut milk mixed with tomatoes and salt. Cook till rice is tender and dry. When rice is three fourths done make a well in the centre, and put in the fish. Finish off the cooking. Mix well and serve hot.

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Ingredients:

400gms Briyani Rice (Siraga Samba)
2 Big Onion
6 Tomato (cut into small pieces)
1 Inch Ginger
8 Garlic Pieces
10 Small Onions
10 Green Chilly (cut into small pieces)
1/4 tsp Turmeric Powder
4 Clove
4 Small Cinnamon stick
4 Elachi
1 tsp Soombu
Salt to taste
Curry Leaves
Coriander leaves
Mint Leaves

Method:

Grind ginger, garlic, small Onion, 2green chilly, 2 red chilly, 1/3 tsp soombu, 1/4 cup coriander leaves, 1/4 cup mint leaves, 1/4 tsp salt and collect this mixture in a bowl.

Heat the pan and pour some oil and add clove, small cinnamon stick, elachi, 1/4 tsp soombu and add big onion. Fry them till the onion becomes golden brown colour and add tomato mixture and continue to fry till it becomes soft. Add ginger, garlic, small onion paste, 8 green chilly, turmeric Powder, salt and add coriander leaves, mint Leaves and rice. Add 4 cups water and allow tomato briyani to boil for 10 minutes in low flame (sim). Finally garnish the tomato briyani with little ghee and coriander leaves. Tomato briyani is ready.

Serve with Curd Pachidi

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Ingredients:

400gms Briyani Rice (Siraga Samba)
50gms Beans
50gms Carrot
50gms Peas
50gms Cauliflower
50gms Potato (All Vegetables Cut into Small Pieces)
2 Big Onion
5 Tomato cut into small pieces
1 Inch Ginger
10 Garlic Pieces
15 Small Onions
10 Green Chilly
1/4 tsp Turmeric Powder
4 Clove
4 Small Cinnamon stick
4 Elachi
1 tsp Soombu
Salt to taste
Curry Leaves
Coriander leaves
Mint Leaves

Method:

Grind ginger, garlic, small Onion, 2green chilly, 2 red chilly, 1/3 tsp soombu, 1/4 cup coriander leaves, 1/4 cup mint leaves, 1/4 tsp salt and collect this mixture in a bowl.

Heat the pan and pour some oil add clove, small cinnamon stick, elachi, 1/4 tsp soombu and add big onion. Fry them till the onion becomes golden brown colour and add tomato mixture and continue to fry till it becomes soft. Add ginger, garlic, small onion paste, 8 green chilly, turmeric Powder, salt and add vegetable and fry them till becomes soft and oil surfacing on top. Add coriander leaves, mint Leaves and allow briyani for 10 minutes in low flame (sim). Finally garnish the briyani with little ghee and coriander leaves.

Serve with Curd Pachidi.

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