Chicken Biryani (3 people)

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Ingredients
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- Basmati rice -4 cups
- Chicken - ½ kg Formatted: Font: Cambria, Font color: Text 1
- Turmeric powder - ½ tbsp Formatted: List Paragraph, Indent: Left: 0", Bulleted +
- Red chilly powder - 1 tbsp Level: 1 + Aligned at: 0.25" + Indent at: 0.5"
- Yoghurt - 1 small cup
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- Cumin powder (zeera powder) - ½ tbsp
- Ginger garlic paste - 3 tbsp Formatted ...
- Oil - 4 sp Formatted ...
- Ghee - 1 tbsp
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- Cloves (laung) - 2
- Cinnamon stick (taj) - 2 Formatted ...
- Peppercorns (kaali mirch) - 6 Formatted ...
- Saunf - ¼ tsp
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- Cumin - ½ tsp
- Onion big - 4 Formatted ...
- Tomato medium - 2 Formatted ...
- Green chilly - 8
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- Mint and coriander leaves - handful
- Garam masala powder - ½ tbsp Formatted ...
- Salt to taste 1 tbsp Formatted ...
Method:
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Method: Formatted ...
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1. Clean the chicken and marinate with turmeric powder, salt (1 tbsp), red chilly powder, yoghurt, cumin
powder and ginger garlic paste. Marinate overnight in refrigerator. Formatted ...
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2. 1. Wash and soak basmati rice for 5 to 10 minutes
3. 2. Drain and keep it aside. Formatted ...
3. Clean the chicken and marinate with turmeric powder, salt (1 tbsp) red chilly powder, yoghurt, cumin Formatted: Font: 11 pt, Font color: Text 1
powder and ginger garlic paste. Marinate overnight in refrigerator Formatted: Font: Cambria, Font color: Text 1
4. 4. Heat oil in a fry pan.
5. 5. Add cloves, cinnamon, cardamom and peppercorns Formatted: Indent: Left: 0.25", Line spacing: single
6. 6. Wait to crackle. Formatted: List Paragraph, Indent: Left: 0", Numbered
7. 7. Add hot water (8 glass) and salt (2 tbsp) + Level: 1 + Numbering Style: 1, 2, 3, … + Start at: 1 +
8. 8. Now add rice, fluff gently. Alignment: Left + Aligned at: 0.25" + Indent at: 0.5"
9. 9. Cook until soft.
10. 10. Allow to cool and separate into individual grains.
11. 11. Heat oil with a tbsp of ghee.
12. 12. Add saunf, cumin seeds and wait to crackle.
13. 13. Add chopped onion slices and fry to golden.
14. 14. Add chopped tomato, green chilly and sauté for a minute.
15. 15. Add freshly chopped mint and coriander leaves.
16. 16. Combine well.
17. 17. Now add garam masala powder and the marinated chicken mixture.
18. 18. Fry until the oil separates.
19. 19. Add 1 cup of hot water and allow the chicken to get cooked by covering with lid. Formatted ...
20. 20. Once the chicken is tender, remove from flame. Formatted ...
21. 21. In a deep dishbig vessel, add layer of oil followed by spread layers of cooked basmati rice and with top
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it with chicken gravy cover the lid. curry. Numbering Style: 1, 2, 3, … + Start at: 1 + Alignment:
22. Cook indirectly with Tava on full flame for 22. Place in a hot oven for 5 minutes and slow flame for Left + Aligned at: 0.25" + Indent at: 0.5"
another 10 minutes.
23. Garnish with sliced eggs. Formatted: List Paragraph, Numbered + Level: 1 +
Numbering Style: 1, 2, 3, … + Start at: 1 + Alignment:
24. Serve hot with onion raitha and spicy brinjal curry.
Left + Aligned at: 0.25" + Indent at: 0.5", Border:
Bottom: (Single solid line, Auto, 1.5 pt Line width)
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25. Delicious lucknowi murgh biryani ready to enjoy..:)

Mango apple smoothie

Ingredients: Formatted: Font: Cambria, 11 pt, Font color: Text 1

1. Mango Chopped-1 cup

2. Apple Chopped-1 cup
3. Chilled Milk-2 cup
4. Sugar-2 tbsp
5. Vanilla Ice Cream-2 scoops
6. Cardamom powder- a pinch
7. Cinnamon powder- a pinch

Preparation:
1. Add everything in a blender and blend until smooth and juicy.
1.2. Add in to serving glasses and serve soon.

KADAI MUTTON

Ingredients for Kadai masala:

1. Dry red chilly- 5 nos
2. Pepper corns- ½ tsp
3. Cumin seeds- ½ tsp
4. Fennel seeds- ½ tsp
1.5. Kasoori methi- 1 tsp (optional)

 In a heavy bottom pan; dry roast red chilly in low flame for a minute. (if you Don’t want much spiciness; you
can remove the inner seeds of the dry red chilly before sauting)
 Add cumin seeds, pepper corns and fennel seeds.
 Saute a bit and add dried kasoori methi.
 Switch off the flame.
 Put it in a blender and make a fine powder out of it.
 (You can also add 1 tsp of coriander seeds for dry roasting; then avoid the coriander powder used below)

Ingredients For The Curry:

1. Mutton- ¼ kg
2. Oil- 2 tbsp
3. Ginger garlic crushed-1 tbsp
4. Green chilly-1
5. Onion-1 big
6. Tomato-1
7. Turmeric powder- ½ tsp
8. Coriander powder- 1 tsp
9. Garam masala powder- ½ tsp
10. Salt-to taste
11. Curd/ yogurt – ¼ cup
12. Ginger pieces-to garnish

Preparation:
 Heat oil in a kadai; add the cleaned mutton pieces in to it and sauté for about 7
minutes until its color changes.
 Add crushed , ginger garlic and green chilly in to it and sauté for a minute.
 Add onions and sauté until transparent.
 Add tomato pieces and sauté for a minute.
 Add all the powders and blended chilly powder mix.
 Mix well; add curd and salt in to it.
 Add 2 cups of hot water and cover cooks it for about 1 hour (or less; or more depends on how the mutton
pieces cooked tenderly). Open the lid often and stir well.
 Switch off the flame when mutton pieces cooked well; the curry thickens and oil floats on the top.
 Add in to serving bowl and garnish on top with ginger pieces.

Mutton biryani

An easy and quick Royal mutton biryani recipe for the busy folks and bachelors.

Ingredients For Cooking Mutton:

1. Mutton-1 kg
2. Curd-1/4 cup
3. Lemon juice-1 tbsp
4. Biriyani Masala-1 tbsp
5. Pepper powder-1 tbsp
6. Chilly powder-1tsp
7. Oil-1 tsp
8. Salt-to taste
Other Ingredients:
1. Basmati Rice-2 cup
2. Whole garam masala pieces-few (cinnamon, clove, bay leaf, cardamom, star anise et)
3. Oil-4 tbsp
4. Onion-4 nos
5. Tomato-3 nos
6. Ginger garlic crushed-2 tbsp
7. Green chilly-4 nos
8. Mint leaves chopped-one handful
9. Coriander leaves chopped-one handful
10. Turmeric powder- 1/2 tsp
11. Biriyani masala powder-2 1/2 tbsp
12. Cumin powder- 1/2 tsp
13. Pepper powder-1 tsp
14. Salt-to taste
15. Fried onion-1 large
16. Fried cashews and raisins-few
17. Kewra water / pineapple essence- few drops
Preparation:

 Pressure cook mutton pieces with 2-8 ingredients until done (cooked 3/4 th, add only little water for
cooking.)..
 Heat oil in a pan, add onions ans saute until nice golden; add ginger garlic crushed and green chilly;
saute for another two minutes.
 Add turmeric powder, salt and biryani masala powder; mix well.
 Add chopped tomatoes and saute until mashed well and disappears in the gravy.
 Add the cooked mutton pieces and mix . Cook for about 5 minutes.
 Add half of mint leaves and coriander leaves chopped.Switch off the flame.
 Wash and soak the basmati rice in water for 30 minutes.
 Cooks it with enough water by adding whole garam masala pieces and salt.
 Cooks until the rice is cooked its 3/4 th; drain it and do the dum process.
 In a dum pan; add little ghee (or oil)and spread the mutton masala.
 Above that spread the rice.
 Spread little ghee, fried onions, cashews, raisins, remaining coriander and mint leaves, kewra water and
little biriyani masala powder on top.
 Cover the lid tightly or seal it with flour dough.
 Slow cook (simmer mode) for about 20-25 minutes and open the lid after 10 minutes; give a nice mix
and serve!!!
Chicken handi

Chicken handi is the traditional way of slow cooking chicken in an earthern pot. It gives a nice aromatic curry
with finger licking taste.

Ingredients:

1. Chicken- 1/2 kg
2. Oil-2 tbsp
3. Onion sliced-2 nos
4. Ginger garlic paste-1 1/2 tbsp
5. Tomato sliced-2 nos
6. Green chilly slit-3 nos
7. Turmeric powder- 1/2 tsp
8. Red chilly powder- 1tsp
9. Coriander powder-1 tbsp
10. Cumin powder- 1/4 tsp
11. Garam masala powder-1 tsp
12. Salt-to taste
13. Coriander leaves- few
14. Thick coconut milk- 1/2 cup
15. Fresh cream-3 tbsp
Preparation:

 Heat oil in a handi (earthern pot), add the sliced onions and saute until nice golden.
 Add ginger garlic paste and saute for a minute.
 Add chicken pieces in to it and saute for 5 minutes.
 Add tomatoes, green chilly and saute a while.
 Add all the powders one by one, mixing well in each addition.
 Add water just to cover the chicken.
 Cover the lid tightly and slow cooks until the chicken pieces get nicely cooked (almost 25 minutes
depends on the chicken).
 When it almost gets cooked add the thick coconut milk and fresh cream; cooks for another 5 minutes.
 Stir and switch off the flame by mixing with coriander leaves.
 Garnish on op with a swirl of thick coconut milk and serve!!

Honey glazed chicken

Honey glazed chicken is a delightful chicken fried recipe. It tastes sweet and spicy at its balanced level. It is
served as an appetizer or even as side dish. Kids specially love this chicken preparation and finish within time.
Honey is used to glaze the chicken.

Ingredients for marinating:

1. Chicken-300gm (preferably boneless pieces cut in to small long strips)

2. Kashmiri chilly powder-1 ½ tbsp
3. Pepper powder- 1 tsp
4. Garam masala- ¼ tsp
5. Salt-to taste
6. Garlic paste-1tbsp
7. Ginger-1tbsp
8. Lemon juice-2tsp
9. Flour / maida-1 ½ tbsp
10. Corn flour- 1½ tbsp
11. Other Ingredients:
12. Tomato ketchup-1tbp
13. Soya sauce-1tbsp
14. Honey-2tbsp
15. Hot water-2tbsp
16. Capsicum chopped-1small
17. Sesame seeds-1tbsp
Preparation:

 Marinate the chicken pieces with ingredients under marinating.

 Let it rest for atleast 4 hours or a whole night.
 Fry these chicken pieces in hot oil until both sides are golden in color and cooked well. (Don’t do over
frying)
 In another pan mix tomato ketchup, soya sauce, honey, hot water and a pinch of salt.
 Heat it for a minute and add capsicum in to this and mix well.
 Add the chicken pieces in to this, mix well and switch off the flame.
 Sprinkle sesame seeds on top and serve hot.

Butter chicken
Butter chicken / murgh makhani is an Indian mildly spiced curry. It is one of the most popular Indian dishes
known around the world. The creamy curry with simple spices and gravy makes it extremely rich and
incredible taste. It can be cooked in a simple way, if you have all the ingredients at your kitchen.
Ingredients:

1. Chicken- two breast pieces

For marinating:

1. Turmeric powder- ½ tsp

2. Kashmiri chilly powder-1tsp
3. Fennel powder- ½ tsp
4. Lemon juice-1tbsp
5. Salt-to taste
6. Oil-1tbsp
For the curry:

1. Butter-2tbsp
2. Onion-1
3. Ginger garlic paste-1tbsp
4. Tomato puree-from 2 big tomatoes Formatted: Font: 11 pt, Font color: Text 1
5. Curd / yoghurt-3tbsp
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6. Turmeric powder- ¼ tsp
7. Kashmiri chilly powder-1tsp Formatted: Font: Cambria, 11 pt, Font color: Text 1
8. Garama masala-1 tsp
9. Crushed kasoori methi-1 tbsp
10. Cashew nuts-2tbsp
11. Fresh cream- ¼ cup
12. Coriander leaves-few
Preparation:

 Marinate the small cubed chicken pieces with ingredients under marinating for at least 1 hour or a
whole night.
 Heat a tbsp of oil in a non stick pan and put the chicken pieces in it.
 Cook covered for about 15-to 20 minutes (or you can grill it for 20 minutes.).
 After 10 minutes of cooking, turn the chicken in to the other side.
 In another pan heat butter and sauté finely chopped onion pieces.
 Add ginger garlic paste and sauté until the raw smell goes off.
 Add red chilly powder and tomato puree into it. Formatted: Font: 11 pt, Font color: Text 1
 Cook covered for about 10 minutes; stir occasionally.
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 In blender add the cashew nuts and yoghurt; blend in to a fine paste.
 Add it in to the curry along with ½ cup of water. Formatted: Font: 11 pt, Font color: Text 1
 When the gravy starts to thicken add chicken, salt, garam masala and kasoori methi in to it. Formatted: Font: Cambria, 11 pt, Font color: Text 1
 Add fresh cream in to it, just combine well and switch off the flame.
 Serve it with chopped coriander leaves and a piece of butter on top.

Chicken tomato curry

Normally onion, tomato masala is the base for most of all Indian curries. The quantity of onion is always
dominant or same as that of tomato. But here; as its name implies tomato is the main ingredient in the gravy of
chicken. Here is the recipe for a thick awesome tomato chicken curry.

Ingredients:
1. Chicken- ½ kg
2. Oil-2tbsp
3. Onion-2
4. Tomato-3 large
5. Ginger garlic paste-1tbsp
6. Turmeric powder- ½ tsp
7. Kashmiri chilly powder-2tsp
8. Garam masala- 1tsp
9. Chicken masala- ½ tsp
10. Coriander powder- ½ tsp
11. Pepper powder- ½ tsp
12. Tomato ketchup-1tbsp
13. Salt-to taste
14. Curry leaves- 1 spring
15. Coriander leaves chopped- few
Preparation:

 Make small slits on the skin of tomatoes by using a knife.

 Add it in to boiling water and cook for 3-5 minutes (tomato must be fully immersed in the water,.).
 After 5 minutes take it out from the water and put in to cold water for a minute.
 Take it out and remove its skin that can come out easily.
 Put the tomatoes in a blender and make it in to a fine puree without adding water. Keep it aside.
 Heat oil in a pan, add onions and sauté until transparent.
 Add ginger garlic paste and sauté until raw smell goes off.
 Add all the powders one by one in order, mixing well after each addition (in simmer mode)
 Add tomato puree in to it and cook for 2 minutes.
 Add chicken pieces, curry leaves and salt
 Mix well and cover cooks it for 20-25 minutes or until the gravy thickens, oil floats on top and and
chicken gets cooked tenderly.
 After that add tomato ketchup and coriander leaves; mix well.
 Switch off the flame and serve hot with the choice of your roti or rice.

Chicken tikka masala

Chicken tikka masala is one of the delicious chicken preparation that can be served along with Indian Naan,
Roti or any Flat Bread. The grilled chicken tikka pieces are cooked in a rich, creamy gravy and turns out really
good. For the preparation of Chicken Tikka Click Here: Chicken Tikka Formatted: Font: Cambria, 11 pt, Font color: Text 1
Ingredients:
Formatted: Font: Cambria, 11 pt, Font color: Text 1
1. Chicken Tikka pieces-8 nos
2. Butter-1tbsp Formatted: Font: Cambria, 11 pt, Font color: Text 1
3. Oil-1tsp Formatted: Font: Cambria, 11 pt, Font color: Text 1
4. Cumin seeds- ¼ tsp
5. Cardamom-2
6. Clove-2
7. Bay leaf-1
8. Cinnamon-1 small piece
9. Onion- 1 large
10. Tomato-2 large
11. Green chilly slit-2
12. Cashew nuts-4 nos
 13. Sesame seeds-2tsp
14. Fresh cream-1tbsp
15. Kashmiri chilly powder-1tsp
16. Coriander powder-1tsp
17. Kasuri methi- 2 tsp
18. Red food color- a pinch
19. Mozzarella cheese- few (optional)
20. Salt-to taste
Preparation:
 Blend cashew nuts and poppy seeds together in blender to a smooth paste by adding little water. Keep
aside.
 Heat oil and butter in a pan.
 Add onion and sauté until transparent.
 Add tomatoes and sauté for a minute.
 Switch off the flame and allow to cools down.
 Blend this mixture in a blender to a smooth paste.
 Heat the same pan again and add whole spices ( cumin, cardamom, clove, cinnamon and bay leaf).
 Add chilly powder, coriander powder and garam masala on low flame (mix well).
 Add the puree of onion and tomatoes into it.
 Mix well and cover cooks it for 5 minutes on low flame until oil floats on the surface.
 Add chicken tikka pieces along with a cup of water.
 Add green chilly, food color and cashew paste in to it and mix well.
 Cover it and cook for another 8 minutes until the gravy thickens.
 Add kasuri methi and fresh cream, mix well for few seconds and switch off the flame.
 Add in to serving bowls and sprinkle little mozzarella cheese on top.
 Serve hot with the choice of your roti.

Karachi mutton biryani

Biriyani is a flavorful rice recipe cooked along with meat, fish or often vegetables.Mutton biriyani is the royal
biriyani among all other meats. The mutton itself contains lots of ghee which goes very well with the rice and
enhances the taste.There are lots of variety biriyani’s named according to the current places in which they
made. Here is an easy and differently tasted Karachi / Pakistani mutton Biriyani recipe.
Ingredients:

1. Tender Mutton-1 kg
2. Basmati Rice long- 2 cup
3. Onion-1 large
4. Ginger garlic paste-2 tbsp
5. Curd- 1/4 cup
6. Turmeric powder- 1/2 tsp
7. Red chilly powder- 2 tsp
8. Coriander powder-3 tsp
9. Garam masala powder- 1 tbsp
10. Cardamom powde- 1/4 tsp
11. Nutmeg powder- 1/4 tsp
12. Mace powder- 1/4 tsp
13. Kewra water-1 tsp
14. Whole garm masala pieces
15. Saffron food color-a pinch
16. Fried onion-1
17. Oil- 1/2 cup
18. Lemon wedges-few
Preparation:

 Wash and soak basmati rice in water for 30 minutes and after that cook it with enough more water, salt
and some whole garam masala pieces. Cook until done. Drain it and keep aside.
 Take a heavy bottomed deep pan, heat oil, add whole garam masala pieces.
 Add onion chopped and saute until nice golden brown.
 Add ginger garlic paste and saute for a minute.
 Add yogurt, mutton pieces, turmeric powder, chilly powder, coriander powder and salt.
 Mix well, cover the lid and cook for about 40 -45 minutes (by stirring often; if need add 1/4 cup of water
to cook mutton) until the mutton pieces become tender and cooked nicely.
 After that add nutmeg powder, mace powder and cardamom powder and garam masala powder; mix
well for few minutes.
 Now in another pan, add a tablespoon of oil and spread the cooked mutton masala on top evenly.
 Above that add the boiled basmati rice.
 Sprinkle 1 tbsp of oil on top, fried onion, lemon wedges, kewra water (mix kewra water with saffron
food color and sprinkle it all over the rice)..
 Cover tightly and put on dum for 20 minutes.
 Serve with salad and raitha...

Masala Daal

Ingredients

For boiling in pressure cooker

1
24 cup daal Formatted: Font: 11 pt, Font color: Text 1
1 tomato (big size) Formatted: Font: 11 pt, Font color: Text 1
Water 3 glass Formatted: Font: 11 pt, Font color: Text 1

Turn the flame slow after 1 whistle. Keep it for 10 minutes.

Ingredients
Brown onions 1 tbsp (heap)
Red chilli powder 1 tbsp (flat)
1
Dhaniya powder tbsp Formatted: Font: 11 pt, Font color: Text 1
2
Oil 2 spoon Formatted: Font: 11 pt, Font color: Text 1
Formatted: Font: 11 pt, Font color: Text 1
Green chilli 2
Garlic 8-10 kali
OR
1
Garlic & Green chilli paste tbsp Formatted: Font: 11 pt, Font color: Text 1
2
Formatted: Font: 11 pt, Font color: Text 1
Pour oil and all the ingredients in the vessel (Bhuna masala) Formatted: Font: 11 pt, Font color: Text 1
After the gravy is ready add the boil daal into it.

Rice
5 cup rice
7 glass water
Zeera