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More like this: biryani, garam masala and basmati.

Achari Qeema Biryani Rice 2 cup Beef mince ½ kg (hand cut) Mint 1 bunch Green chilies 4 Salt to taste Oil 1 cup Onion 4 (finely chopped) Tomatoes 4 (finely chopped) Ginger 2 tbsp (chopped) Garlic 6 (chopped) Turmeric 1 tsp Cloves 1 tsp Red chilies 8 (crushed) Lemon 3 Fresh milk ½ cup Yellow color pinch All spices a pinch (whole)

Matka Fish Biriyani. Fish: 1/2 kg Rice: 1/2 kg.Onions: 2, Tom: 3, Cinnamon: . Cloves: 5 Star anise: 1.Mace: 1/2ilaichi 5 . Red Chilly pd dhania pd haldi salt marinate Chilly powder: 1 tsp.haldi Pepper powder: 1/2 tsp. Salt: 1/2 tsp. Grind kothmir: Mint leaves: Ginger: Garlic: chilies: Cashew Paste: cashew nuts: 2 tbsp. coconut: 2 tbsp. khus khus: 1/2 tsp. Kismis : 2 tbsp.Soak except coconut in water and grind To garnish: cashew-nuts and raisins and keep aside. fried onion

Chicken Reshmi Biryani 2 cups boneless chicken breast (cut into cubes) 1 cup basmati rice 2 onions finely chopped 1 tsp ginger chopped 5-6 garlic cloves minced 4-5 green chillies thinly chopped 2 tbsp curd 1 tbsp fresh cream 1 tsp sesame seeds 8-10 cashew nuts 1 tsp poppy seeds 2 eggs 2 tbsp processed cheese 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp garam masala powder 1 tbsp lemon juice Few saffron kothmir mint 1 tbsp brown onions 2 tbsp ghee Salt dough to seal the pan

Welcome to Shamshiri cafe: Slow-cooker lamb biryani 2 cup basmati rice, divided ¼ cup vegetable oil(ghee optional) 2 lamb shanks 1 TBSP sugar 1 TBSP cumin 1 TBSP chili powder 1 TBSP gram masala 1 TBSP curry powder 1 onion, finely chopped 1 TBSP garlic, finely chopped 1 TBSP ginger paste(or grated) 1 green chili(2 jalapeno peppers), finely chopped 2 TBSP coriander (cilantro), finely chopped 2/3 cup yogurt 12 cloves Optional: 5 star anise pods Couple of new potatoes Chopped tomato Chopped lime

Mutton Biryani Marinade 2 Lbs – Mutton ½ C – Yogurt 1 Tsp – Pepper ½ Tsp – haldi 2 Tbsp – Ginger-garlic Salt Mutton 4 – Bay leaves 4 Cups – Onion 2 ½ Tbsp – Ginger-Garlic 2 ½ Tbsp – dhania 1 Tsp – Jeera 1 Tsp – Garam Masala 2 ½ Tsp –Chilly powder ½ Tsp – Pepper 3 Tbsp – Tomato Paste Cashew 1 Tsp – Poppy seed1 ½ Cup – water ½ Cup – Cilantro, ¼ Cup – Mint, Ghee Salt Rice 3 Cup Rice 4 ½ Cup - Water Bay leaves Mace ilaichi Cinnamon Cloves Lemon juice Saffron Salt Ghee

kheema biryani Hyderabadi style Basmati Rice: 250gm Minced Lamb (Keema): 300 grams Caramelized onion : 1 cup Onion (sliced): 1 large Cinnamon stick: 1″ piece Black Cardamom: 3 Cloves: 4-5 Green Cardamom: 3-4 Black pepper: 3-4 Bay leaf: 1-2 A few strands of Saffron Red Chilli Powder: 1 tsp Cumin powder: 1tsp Nutmeg powder: 1tsp Whipped Yogurt : 3 tbsp Ginger – Garlic Paste: 1tbsp Milk (warm): ¼ cup Rose water and keora water: few drops Clarified butter (ghee) or cooking oil: 100gm Salt to taste

Khuska Biriyani - Basmati Rice - 2 cups Onions - 2 Tomato - 1 ) Green Chillies - 5-6 Ginger garlic Paste - 1 tblsp Coconut Milk diluted with water - 1.5 cups Chicken Stock - 1.5 cup Yogurt - 1/2 cup Mint Cilantro handfu lWhole Garam Masala - (2 Bay Leaf, 4 cloves, 2 cinnamon sticks, 3 Cardamom, 1 Star Anise) Cumin Seeds - 1 tsp Fennel Seeds - 1 tsp Saffron Butter 2-3 tblsp Salt -

Kolkata Biryani Rice – 1 kg, Lamb – 1.5 kg Whole spices: Cinnamon – 2-3 pcs; Clove – 8 pcs; Cardamom – 8 pcs; Star Anise – 2 pcs Onion -500 gm,Ginger-Garlic Kashmiri Chilli Mace powder – 1 tbsp Nutmeg Pd 1 tbsp Garam Masala Pd 2 tbsp* Yoghurt – 500gm Mint n kotmir Saffron Milk – 1/2 cup Butter/400 gm Cream – 500 ml Flour – 3 cups Soya Sauce – 1 tbsp Vinegar – 2 tbsp Rose Water – 100 ml Prunes – dried, 1/2 cup Cashew Nuts 1/2 cup Oil 1 cup Salt –Sugar – 2tsp Pepper Potatoes –Eggs

Murg Dum Biryani Onion – 4 large + 1 medium - (cut lengthwise) Oil for deep frying Ghee – 4 tbsp Coriander leaves – ¾ cup - Mint leaves – ¾ cup - Saffron – Lemon juice – 1 tbsp For Chicken Layer Chicken – ½ kg Red chilli pd haldi Garam masala powder – ¾ tsp Salt Yogurt – ¾ cup kothmir – ¼ cup Mint cup - For Rice Layer Basmati rice – 1 ½ cup Green Cardamom – 3 Cloves – 4 Cinnamon – 1 inch Bay leaf – 1 Mace – 1Star anise – 1 Salt Water as needed (approx 4 cups)

Egg Korma Biryani... For the rice: Basmati Rice, 2 cups ilaichi Black pepper Cloves, Cinnamon, Star Anise, 1Salt, Ghee/Oil, 1 tbsp Juice of half a lemon Egg masala: Eggs, 6 Onions 4 Bay leaf, 1-2 Ginger Garlic,Curd, ½ cup Red Chili powder, Kashmiri Red chili dhania 1 tbsp Poppy seeds 1 tbsp ilaichi ½ tsp Garam masala powder, 1 tsp Green Chilies mint n kotmir, 3-4 tbsp Oil, 2 tbsp + 2 tbsp Assembling: Ghee, 2-3 tbsp Milk, ½ cup Saffron strands,Green chilies kotmir Mint leaves, 1tbsp Juice

ROYAL INDIAN BIRYANI Nizami Biryani chicken 8 pcs Onions: 2 Yogurt: 1 cup basmati 2 cups Bay leaves 4 Cinnamon sticks, 1 inch Cloves: 6 Peppercorns 8 Green cardamoms 4 Black cardamom: 1 Nutmeg powder: ¼ tsp Mace petals: 4 Cumin powder:1 tspCoriander powder: 1 tsp Cumin seeds: 1 tsp Garam masala pd: 1 tbsp Kewra essence: Rose water: Saffron Warm milk: ½ cup kothmir 1 cup Mint leaves,1 cup Ghee ( 6 tsp Salt Water: 3 cups Wheat flour dough: For sealing the lid

How to Cook Rice for Biryani, ADD STAR ANISE For the rice: Basmati rice – 3 cups Water – 6 cups Cardamom & clove – 6 each Cinnamon – 1 medium size stick Ghee – 3 tbsp Lemon Juice – 3-4tbsp Salt

Mutton Biriyani For the rice: Rice – 2 cups Water – 4 cups Cardamom – 6 Cloves -6 Cinnamon – 2 star anise Lemon Juice 1-2 tbsp Ghee – 2 tbsp Salt For masala: Mutton –500gm Onion – 2 Garlic – 6-7 cloves Ginger Green chilli Tomato – 2-3 ghee Garam masala For white paste Coconut – 3 tablespoon Cashew nut – 6-7 Poppy seeds – 1 – 2 tsp For Marination Onion – 1 Curd – 2tsp haldi1/2 tsp Pepper powder – 1 tsp Lemon juice – 1 teaspoon Garam masala – 1/2 teaspoon Salt – to tasteMutton Preparation

Kebab Biryani | For the kebabs: Minced meat, ½ kg Breadcrumbs, 2 tbsp Green chillies, 5 Garlic paste, 1 tsp Red chilli powder, 1/2 tbsp Turmeric powder, 1/2 tbsp Garam masala powder, 1/2 tsp Salt to taste For the biryani: Rice, 1/2 kg Tomatoes, 3 chopped Onions, 3 (finely sliced) Red chilly powder, 1 tsp Garam masala powder, 1 tsp Green chillies, 10 Coriander, 1/2 bunch Mint 1/2 bunch Dried plums, 1/2 cup Caraway seeds, 1/2 tsp Cinnamon, 3 sticks Black cardamom, 3 Cloves, 4 butter, 1/2 cup

Mutton Biryani 3.5 kgs mutton 2 kgs onions 2 kgs tomatoes green chillis 5 T of ginger garlic paste 1/2 kg yogurt 1/2 cup Ghee 1/2 cup oil 2T rai oil 2 T dhania pd 2T jeera pd 1 T garam masala 2 1/2 pkts Shan Mumbai Biryani Masala 2 kgs basmati rice 2Toil 4 bay leaves cinnamon sticks 5 cloves salt 2 t Kewra essence 2 tsaffron 1/2 cup whole milk handful corriander n mint 1 cup onion fried

Geeths Dawath : Kerala style vegetable biryani Mixed vegetables-2 cups, Onions-2, Ginger garlic paste-2 tsp haldi -1/2 tsp Chilly powder-1 tsp dhania pd-1 tbsp Biryani masala-3 tsp Cloves-4 Cardamom-4 Cinnamon- Curds-1/4 cup Tomato-1, Coconut milk-2 cups Pepper- Fennel seeds- Ghee-3 tbsp Salt- to be fried for garnish: Onions-2-3,sliced Cashews-1 cup Raisins-1/4 cup Curry leaves-3 sprigs Ghee-2 tbsp to garnish: Coriander leaves-1 cup,Mint leaves-1 cup, Kewra essence-2 tsp Plantain leaf-

Machi Bhat/Coconut Fish with RiceThe fried pieces of fish fillet prepared as directed above 1 stick of cinnamon 2 cloves ½ tsp. whole pepper 1 tsp. cumin seeds 2 cardamom pods Oil as needed 2 onions, sliced thinly 3 potatoes, quartered 2 green chilies, slit ¼ tsp. garlic paste ¼ tsp. ginger paste ½ cup coconut milk 3 tomatoes, grated 1 tsp. tomato paste ¼ tsp. turmeric 1 tsp. red chili 1 tsp. coriander 1 tsp. cumin ½ tsp. garam masala juice of half a lemon saffron, salt chopped coriander

Shrimp Biryani 1 tsaffron * 4 t water * 2 shallots, * 3 garlic * 1 ginger * 2 teaspoon coriander seeds * 1/2 teaspoon black peppercorns * 2 cloves * 2 green cardamom pods * 1 inch piece cinnamon stick * 1 teaspoon ground turmeric * 1 fresh green chili, chopped * 1/2 teaspoon salt * 2 tablespoons ghee * 1 teaspoon whole black mustard seeds * 1 pound 2 ounces uncooked tiger shrimp in their shells * 1 1/4 cups coconut milk * 1 1/2 cups yogurt * 1 cup basmati rice, * 1 tablespoon raisins

channa biryani 1. 4T oil 2. 2 onions 3. 2 T salt 4. 1 1/2 T ginger 5. 1 1/2 T garlic 6. 1 t haldi 7. 1 1/2 T red chillies 8. 2 cups dahi 9. garam masala for biryani 10. saffron warm milk 11. 1kothmir 12. 1 mint 13. green chillies, 14. 1 red onion,fried 15. 1 cup chana dal,, soaked in half the vegetable stock. 16. 3 cups Basmati rice

Fish Biryani: # 1 kg fish fillets- 2 Tbsp oil 1 cup onions-grated 1 tsp ginger paste 1 tsp garlic paste 1 tsp cumin seeds 1 tsp garam masala 1 Tbsp dhania powder 1 tsp chilli powder 1 tsphaldi salt 1 cup hung yogurt 1 cup coriander leaves-Green chillies 1 tsp biryani masala 1/3 cup browned onions For the Rice: 2 cup rice-cleaned and washed 2 tsp oil 4 cloves 4 peppercorns 1 cinnamon-broken 4 green cardamoms 1 tsp salt 3 cups hot water Saffron or color mixed in 1 cup warm milk

THE CHEF and HER KITCHEN: Mushroom Biryani Recipe |1 cup Rice 15 Mushrooms 2 Onions Saffron 1" Cinnamon 3-4 Cloves 1 Star anise 2 Bayleaves 2ilaichi 1 tsp Shahi jeera 1.5 tbsp Oil 1 tbsp Butter to grind: 2 tomatoes 1/4 cup Mint 1/4 cup kothmir 3-4 Garlic 3/4" Ginger chillies 1 tsp Saunf to marinate: 3 tbsp Curd Ginger-Garlic haldi Red chili pd Garam masala 1 tsp Coriander powder 1/2 tsp roasted Cumin powder Mint leaves, Coriander leaves salt

Mutton Biryani Basmati Rice 2 cups Onion 2 Tomato 2 Ginger Garlic Paste Green chilli Mint leaves Cilantro salt Green peas Chilli powder Food color For Marination Mutton 1/2 kg(cut into small pieces) Yogurt/curd 1-2 tbsp Ginger Garlic paste 1-2 tsp Turmeric powder 1/4 tsp Biryani Masala powder 1 tsp (optional-can replace with Garam masala powder also) To Temper Oil 2-3 tbsp Fennel seeds 1/4 tsp Clove 5 no.s Cinnamon 2" stick Cardamom 4 no.s Bay leaf 1 big

Chickpea biryani 2 cups dry basmati rice 1 Tbsp olive oil 1 onion, diced 1 tsp cumin 2 cinnamon sticks 1 tsp salt 1/2 tsp cayenne pepper 1/2 tsp tumeric 5 cloves garlic, minced 2-inch piece of ginger, minced 2-3 serrano peppers, sliced 5 Roma tomatoes, chopped 2 (14.5 oz) cans chickpeas, drained and rinsed 1/4 cup cilantro, chopped 3-4 cardamom pods 1/4 tsp saffron 1/4 cup fat-free milk 1/3 cup nonfat plain Greek yogurt 1 handful of mint, chopped

Danpauk – Burmese Biryani 300g Basmati rice 1/4 tsp turmeric powder 4 tbsp margarine 250ml plain yogurt 1 tsp salt 900g chicken, chopped into large pieces 80ml cooking oil 2 tbsp ghee 5cm cinnamon stick, lightly smashed to break up (A) 4 slices ginger 10 shallots, thinly sliced 3/4 tsp turmeric powder 1 tsp coriander powder (B) 5 cloves garlic 1 star anise 5 cardamoms, lightly smashed 1 tsp ground fennel 1 tsp poppy seeds

palak biryani main ingredients: 2 cups basmati rice soaked for 30 minutes 1 large onion, sliced 1 tsp ginger-garlic paste 1 medium size tomato, chopped 4 or 4.5 cups of water 3 tbsp oil or ghee some fried cashews for garnishing (optional) salt as required whole spices: 1 inch cinnamon 1 small star anise 2 green cardamoms 1 or 2 black cardamoms 2-3 cloves 1 bay leaf a pinch of mace dry spice powders ¼ tsp red chili powder ¼ tsp garam masala powder ¼ tsp turmeric powder ½ tsp cumin/jeera powder 1 tsp fennel/saunf powder 1 tsp coriander powder a pinch of asafoetida/hing (optional) for the spinach puree: 1 medium bunch spinach ½ cup mint leaves ½ cup coriander leaves 1 or 2 green chilies 5-6 almonds Instructions preparing the spinach puree: rinse the spinach leaves well. chop and keep aside. rinse & chop the green chilies, mint and coriander leaves in a blender, add the chopped spinach, mint, coriander, green chili and almonds. add ½ cup water and blend to a smooth paste.