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Biryani/ Pulao/ Rice

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Biryani/ Pulao/ Rice

Post  Admin on Wed Apr 29, 2009 10:23 am

Chicken Pulao

Ingredients:
1 large or 2 kilograms Chicken (skinned & cut into pieces)
2 cups Plain Yogurt
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Ginger Paste (Pisi Adrak)
1 large Onion (chopped)
8 whole Small Cardamoms (Choti Ilaichi)
1 tsp. Whole Cumin Seeds (Saabut Sufaid Zeera)
1 tsp. Cloves (Longs)
3 Cinnamon Sticks (Dal Cheeni)
2-3 Green Chillies (Hari Mirch) (chopped)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Turmeric Powder (Pisi Haldi)
1 large cup Tomato Puree or 2 cups Tomatoes (chopped)
1 cup Fresh Mint Leaves (Podina)
½ cup Fresh Coriander/Cilantro Leaves (Hara Dhania)
2 cups Long Grain Rice or Basmati Rice
2 tbsp. Clarified Butter (Ghee) or Cooking Oil
2 cups Hot Water

Directions:
1) Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. Stir fry for a few minutes, add ginger and garlic paste. Reduce heat and add powdered spices, taking care not to burn.
2) Add chopped tomatoes or tomato puree. When well mixed add yogurt and stir well.
3) Add chicken pieces and the mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)
4) Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.
5) Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.
6) Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.
7) To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.
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Admin
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Daam Pukht Briyani

Post  Admin on Mon May 18, 2009 9:15 am

Ingredients:

Meat 2 kg
Ghee 375 grams
Large cardamon 2 tola
Saffron 2 masha
Ginger 5 tola
Rice 1kg
Clove 2 tola
Yogurt 2 kg
Onion half kg
Cumin seed as required
black pepper 1 tola

Method:

Marinate the meat with salt, saffron, onion and gainer and leave for a while. Then add cumin seed, large cardamon and remaining saffron into yogurt after grinding them, spread this mixture on the meat slices and place in the bottom of the boiler and add some ghee in it.
After then that seal the mouth of viler with flour and provide wooden flame.
Check the boiler on and off.
When it gives the sound of ghee then consider its yogurt is dries.

Keep low fire and heat it over burning coals.
After then that open up the sealed boiler and add remaining ghee in it and place the fire surrounding above it.
And again draw it again from the close fire.
For all the family and guests delicious Dum pukht biryani is ready now.
Serve the eaters.
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Chicken Fried Rice

Post  Admin on Mon May 18, 2009 9:22 am

Ingredients:
1 cup White Rice (cooked)
Olive Oil (Zaitoon Ka Tail) (enough to lightly coat frying pan)
1 tbsp. Butter (Makhan)
½ cup Onion (diced)
½ cup Celery (sliced)
2 Chicken Cutlets (cut in strips)
1 Egg (beaten)
Soy Sauce (to taste)
1 clove of Garlic (Lehsan) (minced)
All-Purpose Flour (Maida) (for dredging)

Method:

Put oil in pan and turn heat to medium. Add butter and melt. Cook onion, celery and garlic until onion is slightly brown.
Take strips of chicken and put in a bag with enough flour to coat. Stir fry this in pan quickly and remove.
Put cooked rice in pan until heated slightly. Turn up heat. Add egg to rice and cook until egg is slightly scrambled.
Put in enough soy sauce to give it color. Return chicken mixture to pan and cook this all together. Serve with soy sauce.
3 to 4 Servings, Preparation Time: 30 Minutes
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Dehli Biryani

Post  Jamil on Fri May 29, 2009 12:26 pm

Ingredients

rice 2cup
chkn (500g) 1/2 kg
yougurt 375 g
tomatos 2
onion 1pao fried
lal mirch 1tbsp
salt
zeera pwdr 1tbsp
garam masala pissa 1tbsp
dhania pwdr 1tbsp
haldi 1tsp
dhania 1/2 gadi
podina 1/2 gadi
zarda rang
kewra
Ghee 1 cup
ginger garlic paste 2 tbsp

Method
ghee garam kr k ( just melt ho jae) tu uss main ginger garlic paste dal dain zra si awaz ay tu uss main chkn, dahi phant k, tomatos cut kr k n all masaly + dhania podia + thoora sa sabut garam masala dal dain n cook till chkn pak jae... jab pak jae tu uss main tali hue pyaz thoori se dal dain

pani mian salt, tez pata, n sabut garam masala dal k rice boil karyn. jab aik boil a jae tu us k 4-5 min k baad 1 cup rice drain kr k chkn waly pan main dal dain n remianing rice ko 2 kani tak boil honay dain... then un ko bhi chken main dal dain ooper say kewra main zarda rang mix kr k dal dain thoora se ghee garam kr k dal dain n tali hue pyaz dal k dam day dain...

Note: dam pahly high flame per dena hay. jab pan main steam bhar jae tu flame slow kr dain

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Afghani Biryani

Post  Jamil on Fri May 29, 2009 12:26 pm

Ingredients:
1 Chicken (cut into serving pieces)
2 cups of Basmati Rice (washed & presoaked)
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 (Dal Cheeni)
½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
Black Pepper Powder (Pisi Kaali Mirch) (to taste)
Cooking Oil

Directions:
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.
Serving Suggestions: Garnish with fried almonds and raisins on top for a most exquisite and delicious taste.

Jamil

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