Gur Walay Chawal

Ingredients:

1/2 kg basmati rice, washed and soaked
6 cloves
1/2 kg gur, break in small pieces (jaggery)
1 tsp. cardamom powder
Almonds for garnishing
1/2 cup ghee




Method:

Boil 2 liter water in a pan with cloves. Add rice in it and cook till rice are done and cooked. Drain it.
IN other pan heat ghee and add gur in it, when gur melts add cardamom powder and rice in it. Mix it well and when water dries up then put it on low flame with close lid for 10-15 minutes.

Shahi Zarda

Ingredients:

•    1 kg basmati rice, washed
•    3 cups pineapple, chopped
•    3 pieces cinnamon sticks
•    4 cardamoms
•    2 cloves
•    Quarter cup raisins
•    Quarter cup pistachio, finely sliced
•    Quarter cup almond, finely sliced
•    Half cup khoya
•    1 cup ghee
•    2 cup sugar
•    Food color or saffron, a pinch

Method:

1.    Boil 16 cup of water with food color or saffron. Add rice to boiling water.
2.    When the rice is parboiled, drain.
3.    Spread it on a big tray and let it cool.
4.    Cook together sugar with ½ cup of water, cardamom, cinnamon and cloves in a saucepan.
5.    When the sugar melts, add pineapple and ghee.
6.    Cook for seven minutes.
7.    Add boiled rice and cook it until water dries.
8.    Spread the rice in an ovenproof dish and place it in an oven at low heat for 15 minutes.
9.    Garnish with khoya, raisin, pistachio and almond.

Chinese Fried Rice

Ingredients:

- 2 cups Basmati Rice

- 3 cups Water

- 1/2 tsp Ajinomoto

- 1 tsp Soya Sauce

- 1 tsp Tomato Sauce

- to taste Salt

- as reqd. Cooking Oil

- 3 sticks Cinnamon

- 3 Cardamom

- 3 Cloves

- 3 Peppercorns

- 1/2 tsp Cumin Seeds

- 1 Bay Leaf

- 1 inch chopped Ginger

- 1/2 cup, finely chopped Carrot

- 1/2 cup, chopped French Bean

- 1/2 cup, finely chopped Onion

- 1 chopped Bell Pepper

- 1/4 red, cut into small bits Onion

- handful chopped Cilantro

Method:

1. Cook basmati rice in electric rice-cooker with 3 cups of water. Remove rice from vessel, cool immediately on a neat napkin.

2. Meanwhile heat oil in a wok. Roast all dry ingredients. Add the chopped vegetables one by one and fry continuously till golden brown, add salt.

3. Add cooked rice (cooled) and fry for 5 minutes. Mix tomato ketchup, Soya-sauce, and ajinomoto. Remove from heat. Garnish with cilantro leaves.

Singapore Rice Noodles

Ingredients:

1 (6.75-ounce) package rice noodles/rice sticks (MaiFun)
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon salt
Cooking spray
1 tablespoon cooking oil, divided
1 large egg, lightly beaten
1 red bell pepper (cut into strips)
1 tablespoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
8 ounces skinless, boneless chicken breast, thinly sliced
1 tablespoon curry powder (discretionary amt)
1 lb shrimp, peeled and deveined
1lb bag of bean sprouts
1 cup (1-inch) slices green onions (optional)
 
Method:

1.    Cook rice noodles according to package directions. Drain.
2.    Season shrimp and chicken with some salt.
3.    Combine broth, soy sauce, sugar, and the 1/2 tsp salt; stir until sugar dissolves.
4.    Heat a large nonstick skillet over medium-high heat.
5.    Add 1 teaspoon oil.
6.    Heat 2 teaspoons oil in pan over medium-high heat.
7.    Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry 15 seconds.
8.    Add chicken, and stir-fry 2 minutes.
9.    Add curry and shrimp; stir-fry 2 minutes.
10.    Push the ingredients to the side and Make a hole in the center of the skillet.
11.    Add 1 teaspoon oil.
12.    Add egg, stir-fry 30 seconds or until soft-scrambled, stirring constantly.
13.    Stir-fry the mixture to blend.
14.    Add the bag of bean sprouts and stir-fry about 3 minutes.
15.    Add rice noodles and broth mixture cook 1 minute or until thoroughly heated.
16.    Sprinkle with green onions.
17.    Enjoy your Singapore rice noodles! 3

Fish Pulao

Ingredients:

Boneless fish - 500 gm
Basmati rice - 400 gm
Onion paste - 115 gm
Ginger - 5 gm
Green chillies paste - 2 nos
Pepper corns - 10 gm
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Chilly powder - As reqd
Salt - As reqd
Potatoes - 50 gm
Ghee - 50 gm
Oil - 250 gm
Lemon juice - As reqd   

 Method:

1)Marinate fish by adding limejuice, salt, turmeric powder, garam masala powder, chilly powder and mix well. Keep it aside for about ½ an hour.

2)Slice the onions and chop ginger and garlic.

3)Cook the marinated fish adding little water in a closed container.

4)Heat oil in a pan.

5)Saute onion, ginger and garlic.

6)When it turns brown, add only the cooked masala water to this along with the limejuice.

7)Heat ghee in a pan and fry the rice in it.

8)Add the fried rice to the masala water. If required, add water to make it double the quantity of rice.

9)Add little salt and top it with half-cooked fish. Cook for about 20 minutes.
 

Kabuli Pulao

Ingredients:

1.    Half kg Basmati rice
2.    1 kg  Lamb or beef on the bone
3.    100 gms  Vegetable oil
4.    2 liters Water
5.    2 large  Carrots
6.    100 gms Black seedless raisins
7.    Zeera ( Cumin )
8.    Dalchini ( cinnamon )
9.    Ilaichi ( Cardamom )
10.    salt & pepper     

Method:

1.    Brown 1 medium diced onion in oil. Add lamb or beef cut into 1” cubes & brown lightly.
2.    Add 2 cups of water, 1 tsp (or to taste) each of salt, dalchini, ground zeera & ground ilaichi.
3.    Cover & simmer (about an hour) until meat is tender.
4.    Remove meat from the juice & set juice aside.
5.    Cut 3 carrots into match stick size pieces. Sauté carrots & 1 tsp sugar in about quarter cub of oil.
6.    Cook until they are lightly browned. Remove from oil.
7.    Add 1 cup of raisins to the oil & cook until they swell up.
8.    Boil the meat juice & add 2 cups basmati rice.1.5 tsp salt & enough boiling water to come 2 inches over the rice.
9.    Cook until the water is absorbed & the rice is tender (not mushy).
10.    Mix the meat, carrots, raisings & rice together.
11.    Place in a large oven-proof casserole, cover & bake at 300 degrees of for half to an hour.

Vegetable Rice Pulao

Ingredients :

2 Cups Basmati Rice
2 Sliced Onions (Medium)
2 Carrots (cut in long strips)
2 Potatoes cubed
1/2 Cup green peas
1 Tomato Diced
1/2 Teaspoon Turmeric
1 Teaspoon Garam Masala
1 Teaspoon Ginger paste
1 Teaspoon Cumin Seeds
2 Bay Leaf (Tej Patta)
1 Teaspoon Red chilli powder
1 Chopped Green Chilli
Few Coriander Leaves
10-12 Cashew Nuts
Salt to Taste

Method:

Heat oil in a pan and add cumin seeds and let them splutter
Add the Tej Patta. Add the Red chilli powder and stir.
Add the Onions and cook for three minute or so while stirring.
Add Turmeric and then add the Ginger Paste and stir.
Add the Potatoes and cook for 5 minutes while stirring.
Add the Carrots , Peas and cook for a minute
Add the Garam Masala and cook for a minute.
Now add the Rice and stir them for 2 -3 minutes.
Now add water to cover the rice and vegetables completely.
Reduce the heat and cover the sauce pan with a lid.
Let it cook for about 7 minutes on slow heat.
Once the rice is completely cooked take it off the heat.
Garnish it with the Chopped Coriander, Cashews ,Green Chilli.
Serve pulao hot with curd .

Kashmiri Pulao

Ingredients:

Basmathi rice – 1 cup
Salt – 1 teaspoon
Sugar – 2 teaspoons
Saffron – ¾ teaspoon
Apple – 1 – chopped
Pomegranate – ½ cup seeds – washed (Wash the seeds because the juice will stain the rice and other ingredients)
Sliced Almonds – 2 tablespoons
Broken Cashews – 3 tablespoons
Raisins – 3 tablespoons
Carrots – ¾ cup chopped
Green Peas – ¾ cup chopped
Yellow corn – ½ cup
Cardamom – 4 to 5 pods
Ghee – 2 tablespoons
Sugar – 2 teaspoons

Method:

1. Cook rice with Saffron, Sugar and Salt and separate grains. Keep it aside in a large mixing bowl.
2. Boil water and add the vegetables. Cook until the vegetables are tender. Drain water and keep it aside.
3. Ghee fry the Dry fruits. Keep it aside.
4. To the rice, add the Cooked vegetables, Fresh Fruits, Ghee roasted Dry Fruits, Crushed Cardamom, Ghee, Sugar and Tutti Frutti. Mix gently until all the ingredients are distributed evenly.
Serve warm or at room temperature.

Green peas pulao

Ingredients :

•    1 cup Basmati, pre soaked for at least 20 min
•    1 onion,chopped
•    2-3 garlic cloves, minced
•    1 cup peas, boiled or frozen
•    1-2 green chillies, sliced
•    1 cup cubed paneer ( + or – depending on your taste)
•    1/4 cup cashews, dry roasted (in oven or skillet)
•    1 bay leaf
•    1 tsp cumin
•    3-4 cloves whole
•    2-3 green cardamom, slightly crushed
•    salt to taste
•    few sprigs of cilantro and mint for garnish
 
Method:

Soak rice in water for few minutes. Its not necessary but it helps the grains to separate while cooking and prevents it getting mushy.

In a skillet, add 1 tbsp oil, spread it around the pan and fry the paneer lightly

Turn when browned.

Once done, drop the paneer in a bowl of cold water. I do this for 2 reasons. One the excess oil floats to the top in the water and fried paneer tends to harden a little, so dropping them in water helps them to get soft. Remove and set aside

Meanwhile in a skillet in 1/2 tsp oil, saute cumin, chillies, bay leaf, cardamom, cloves, onions and garlic with some salt until onions get soft.

Add the drained rice and saute until the rice gets translucent.

Add 2 cups water, close the lid and cook for 10-15 minutes.

When the rice is cooked, add the paneer, peas and cashews and toss them altogether.

Just before serving add cilantro and mint – give it a toss and serve hot. Any spicy side dish would work very well with this rice.

Chana Pulao

Ingredients:

1½ cup Basmati rice
1 cup chickpeas (channa)
1 medium size onion finely chopped
1 bay leaf (tej patta)
4 cloves
4 cardamoms
4 black peppers
Salt

 

Method:

•    Soak the chickpeas for 12 hours and pressure-cook for 15 minutes.
•    Heat ghee in pressure cooker and add the spices and onion.
•    When onion is light brown, add the chickpeas.
•    Sauté for a while and then add rice.
•    Add 1½ cups water and pressure-cook for 5 min.
•    Serve hot, along with raita

Sindhi Biryani

Ingredients:
• 1 kilogram of Mutton
• 1 kilogram Basmati Rice (long grain)
• 1 cup Plain Yogurt
• 1 tbsp. Red Chilli Powder (Pisi Lal Mirch)
• 2 tbsp. Coriander Powder (Pisa Dhania)
• ½ tbsp. Garlic Paste (Pisa Lehsan)
• ½ tbsp. Ginger Paste (Pisi Adrak)
• 1 tbsp. Mixed Spices
• Salt (to taste)
• ¼ kilogram of Dried Apricots (Khubaani) (soaked in hot water)
• A bunch of Fresh Mint Leaves (Podina) (chopped)
• 6 Green Chillies
• Lemon Juice (of 4 lemons)
• 1 Bay Leaf (Tezz Patta)
• 4 medium Onions (chopped)
• ½ kg Potatoes
• 4 Tomatoes
• ¼ tsp. Yellow Food Color (soaked in ½ cup milk)
• 1 ½ cup Cooking Oil

Method:

1. Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.
2. Add potatoes, tomatoes, pulp of dried apricots, and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.
3. In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain.
4. Put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place pot on a griddle or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes.

Danpauk – Burmese Biryani

Ingredients:

Method:

Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes. Drain rice in a colander.
Heat margarine and fry ingredients (A) until fragrant. Add 2 tablespoons yogurt and 1/2 teaspoon salt. Mix in (B) and chicken. Fry well, then add in another 2 tablespoons yogurt and remaining salt. Continue to fry until chicken is tender. Leave aside.
Heat oil and ghee in a clean wok. Put in cinnamon stick and fry until fragrant. Add the remaining yogurt to mix. Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.
Add sufficient water to a level that is 2cm above the rice. Cook rice for 20 minutes.
Open the rice cooker and add in the precooked chicken and continue to cook until rice is done. Add garnishing before serving.
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
Garnishing
10–15 cashew nuts, deep-fried
50g raisins
1–2 tbsp shallots crisps

Ruz Bukhari – Afghani Biryani

Ingredients:

Method:

1. Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
2. When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
3. Separately in a different pot, boil rice in water until cooked and drain.
4. Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.
5. Garnish with fried Almonds and Raisins for a most exquisite and delicious taste

 * 1 Whole Chicken (cut into serving pieces)
* 2 cups Basmati Rice (washed & pre-soaked)
* 1 Onion (peeled & chopped)
* 1 Carrot (chopped)
* 7 fresh Tomatoes (pureed in blender)
* Almonds (Baadaam) (slivered & fried) (for garnish)
* Raisins (Kishmish) (for garnish)
* 10 Whole Cardamom Seeds (Ilaichi Danay)
* 10 Cloves (Long)
* 1 Cinnamon Stick (Darchini)
* ½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
* Salt (to taste)
* Black Pepper Powder (Pisi Kaali Mirch) (to taste)
* Cooking Oil (as needed)

Egg Biryani Recipe

Ingredients:

4-5 hard boiled eggs, peeled and make long slits along each egg
2 large onions, finely sliced
1 small tomato, finely chopped (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 1/2 tbsps oil
3/4 cup thick curd/yogurt
5 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1/4 tbsp red chilli pwd (adjust)
1/2 tbsp coriander pwd
2 tbsps lemon juice
salt as required
pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts
Biryani Masala:
4 cloves
1/2″ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
5 pepper corns
Ingredients to cook rice:
2 1/2 cups Basmati rice
3 cloves
5 cardamoms
1/2″ cinnamon stick
1 marathi mogga
2 bay leaves
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required

Method:

1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.
3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).
4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently and serve hot with raita and curry of your choice.

Kachchi Biryani Recipe

Ingredients:

1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

Method:

• Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.
• Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste.
• Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder.
• In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them).
• Rub the chicken legs with this marinade and marinate it for 2 hours.
• Boil atleast 5 ltrs of water with a little salt.
• When the water starts boiling add the soaked rice.
• In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid.
• Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan.
• Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee.
• Cover the pan with the lid and cook on a high temperature till it just starts steaming.
• Then cook on a medium flame till the chicken is tender and all the moisture is absorbed.
• Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes

Nawabi Biryani

Ingredients:
750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins

Method:

• Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
• Fry the onions till crisp.
• Grind the fried onions and chillies to a fine paste.
• Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
• Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
• Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
• Add the drained rice and saute for 4-5 minutes.
• Add warm water. The level of water should be 1 1/2 inches above the rice level.
• Add salt as per taste. Cook till rice is done.
• Spread on a plate and remove the cinnamon, cardamoms and cloves.
• To Assemble
• Take a heavy bottomed pan and line it with ghee.
• Add the prepared mutton and sprinkle garam masala over it.
• Cover with cooked rice and dot with ghee.
• Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
• Cover the pan and seal the edges with dough.
• Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
• Mix and serve hot garnished with chopped mint leaves.

Shahi Vegetable Biryani

Ingredients:

Basmati Rice 2 cups
Coriander leaves 1 bunch
Water 3 ½ cups
Almonds 20 gms
Raisins 20 gms
Cashewnuts 20 gms
Turmeric powder 1 tsp
Salt to taste
Red chilli powder 1 tsp
Potatoes 1 cup (diced)
Cauliflower florets 1 ½ cup
Peas 1 cup
Cumin seeds 1 cup
Carrots ½ cup (diced)
Peppercorns 8
Cloves 6
Bayleaves ( Tej Patta) 2
Green Cardamom (Choti Elaichi) 4
Cinnamon 1 stick
Cooking Oil 50 gms
Onions 2 (Sliced)
Mint leaves chopped ( 1 Tablespoon)
Kewra essence few drops
Saffron ½ tsp (dissolved in 1 tsp of warm milk)

Method:

1. Wash the rice and let them soak in water for 30 minutes and then drain and keep aside.
2. Take a heavy bottomed pan and heat the oil.
3. Fry the onions and set aside.
4. Using the same pan and the oil add the following ingredients
Bay Leaves
Pepper corn
Green Cardamom
Cumin Seeds
Cloves
Cinnamon Stock
Please add these items one at a time and let the oil absorb the flavour of each of them.
5. Now add the vegetables in it and cook for few minutes ( about 5 minutes )
6. Now add the rice and fry till grains seperate.
7. Add the salt, chilli powder, turmeric powder.
8. Add the water.
9. When the rice is 3/4th done, add the saffron which is alredy dissolved in milk.
10. cook till fully done.
Sprinkle with kewra essence.
Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves.
Serve steaming hot with raita and Achar (Pickle)

Mughlai Biryani

Ingredients:

• For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet)
• 4 large onions sliced thin
• 2 tsps garlic paste
• 2 tsps ginger paste
• 1/2 cup almonds
• 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
• 1" stick of cinnamon
• 5 cloves
• 3 pods cardamom
• 8 peppercorns
• 2 tsps coriander powder
• 1 1/2 tsps cumin powder
• 1 tsp garam masala
• 1 cup yoghurt
• Juice of 1 lime
• 1 cup chicken/ beef stock
• 2 tbsps finely chopped coriander leaves
• 2 tbsps finely chopped mint leaves
• Salt to taste
• For the rice: 2 cups Basmati rice
• Hot water
• Salt to taste
• 3 drops orange food coloring (optional)
• 3 drops green food coloring (optional)

Method:

• Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
• Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
• Wash the rice in a sieve and add enough water to fully cover the rice - at least 4" over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
• Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use.
• Heat 3 tbsps of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
• Add the 2 remaining onions and fry till they are translucent.
• Add the ginger-garlic-almond paste and fry for 2-3 minutes.
• Add all the spice powders - coriander, cumin and garam masala and mix well.
• Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
• Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
• Cover the pot and allow to cook till the meat is tender.
• If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
• Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
• Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
• Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.

Chicken Biryani

Ingredients:

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks 
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Method:

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Mung (moong) Bean Biryani

Ingredients:

1 cup mung beans, washed and soaked overnight
2-3 large onions, chopped fine
1/2 cup yougurt
3 cloves garlic; minced
2 inch ginger; grated
3-4 green chillies; minced
8 small potatoes, peeled
21/2 cups basamati rice; washed and soaked in water
6 large tomatoes; blanched, peeled and chopped
1 tblspn tomato puree
1 heaped tspn cumin seeds
3-4 cloves,
2 sticks cinamon
6-8 peppercorns
3 cardomom pods
1/2 tspn saffron
1 teaspn garam masala
for tarka
1 tspn cumin
for topping
1/2 tspn saffron soaked in some warm water

Method:

1. Boil the moong beans.
2. Fry the potatoes in hot oil , so that they are golden brown (par cooked)
3. Heat some oil in a large pan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the onions
2. Fry the onions until brown

Add the tomatoes, garlic, ginger, chilli and tomato puree, fry for 5-8 minutes
Add the yougurt and the saffron, cook for a further 2 minutes
Add the mung beans with a 1 cup of the water they were boiled in
Add the potaotes and cook for 5-6 minutes

Meanwhile parboil the rice in 5 cups of water for 10 minutes, drain and add half the rice to a large oven proof container.
Add the moong/potato/tomato mixture
Top with the other half of the rice
Fry the cumin in the oil
Pour the oil and cumin mixture on the rice
Pour the saffron and water mixture on the rice

Cove the rice, and place in the oven at 150 Centigrate for 45 minute
Serve with cuchumber (tomato and onion salad) recipe to follow