Ingredients Carrots 2 kg grated Milk 1 ½ kg Ghee 1 cup Green cardamom 10 to 12 whole Sugar 1 ¼ cup Khoya 1 cup Saffron ½ tsp Almonds and pistachio sliced 2 tbsp each Method Peel and grate carrots and cook in milk when milk half dries add sugar and cook till sugar water evaporates, heat ghee for green cardamom, add to carrot mixture and fry well for 20 minutes, lastly add Khoya, saffron, almonds and pistachio sliced, leave it on dum for 10 minutes. Remove and use.
Ingredients Chicken boneless500 gm Basmati Rice 1 cup Oil 6 – 7 tbsp Onions (chopped & fried) 1 Mint leaves few Lemon Juice 1tsp Green Chilies (chopped)2 Red Chili Powder 1 tsp Bay Leaf 1 – 2 Turmeric Powder ½ tsp Cumin Powder 1 tsp Coriander Powder 1 tsp Black Cumin Seeds 1 tsp Ginger Garlic Paste 1 tbsp Cloves 1 tsp Saffron a pinch Black Peppercorns 2 tsp Black Cardamom2 Green Cardamom 4 Macefew pieces Cinnamon Stick 1 inch Coriander Leaves hand full Salt to taste Yogurt1 cup Method First clean and cut chicken to 1 inch pieces and soak basmati rice for half an hour. After 30 minutes drain out excess water and keep it aside. Now put chicken pieces in a bowl and add green chilies, mint, ginger garlic paste, lemon juice, coriander leaves, peppercorns, cumin seeds, red chili powder, turmeric powder, salt, cumin powder, coriander powder, bay leaves, mace, cinnamon, cloves, black cardamoms and green cardamoms. Add Yogurt, 2 tbsp Oil, fried onions also to the bowl. Mix all these ingredients properly in the bowl itself to form a marinade. Take a wok and boil water in it. As it starts boiling add oil (2 to 3 tbsp) in it. Then add 1 tsp salt to it. Stir so that salt dissolves. Add above ready rice to boiling water. Cook till rice is half done. At this point take off the wok from flame and drain out the water. Now take another medium size wok or pan and put it on flame. Pour chicken with its marinade in the pan and sprinkle evenly, half cooked rice on top of the chicken. Add coriander leaves, saffron (dissolved in water), fried onions on top of the rice. Cover the pan with a tight lid and let it cook for 30 minutes on medium flame. Serve hot and enjoy your chicken biryani with fresh Yogurt.
Ingredients Chicken (pieces)½ kg Onion chopped2 Oil 8 tbsp Yoghurt½ cup Cream ½ cup Green Chilies (split)4 – 5 Ginger Garlic Paste1 tsp Black Pepper Powder1 tsp Cashew Nut Powder 1 tbsp Poppy Seeds Powder 1 tbsp Red Chili Powder 1 tsp Coriander leaves (chopped) hand full Salt to taste Method First marinate the chicken in yogurt, ginger garlic paste, salt and pepper for two hours. Take a pan and heat oil in it, once it is hot, add onions and fry till slightly brown. Gently put in the marinated chicken pieces and fry till the oil separates. Add cashew nut, red chili powder and poppy seeds powder to thicken the gravy. Now put in the split green chilies and salt. Cook on a medium flame till the chicken is done. Turn off the gas and add the cream. Garnish with finely chopped coriander leaves.
Ingredients Butter125 gm Milk¾ cup Eggs3 Vanilla essence1 tbsp Caster sugar1 cup Flour1 ½ cup Baking powder1 tbsp Method Heat very gently the butter and milk. Set aside and let cool. Beat eggs well and add essence, gradually add sugar, stir in gradually the butter and milk mixture and the flour and baking powder. Pour mixture in a greased and lined tin. Bake at 180 degrees C for 30-40 minutes or till done. Serve sprinkled with icing sugar when cool.
