INDIAN COOKING

  Ingredients: For Marination of Paneer: 250 gm Curd 5 gm ginger garlic paste 2 gm turmeric powder 2 gm Kashmiri chili powder 40 gm Biryani masala 10 gm finely chopped coriander leaves 5 gm finely chopped fresh mint leaves 5 ml oil 20 gm lime juice Salt to taste 75 gm paneer cubes 40 gm sliced onions 25 gm  capsicum cubes     For  Cooking Rice 1.5 liters water 250 gm basmati rice Two pods of cardamom Four nos. cloves 1 inch of cinnamon Two bay leaves 1-star anise One pod of black cardamom One javitri Two pods of cardamom 5 gm shah jeera 40 gm sliced onions 25 gm chopped tomatoes 10 gm finely chopped coriander leaves 5 gm finely chopped fresh mint leaves 40 gm fried onions A pinch of Biryani masala 40 ml saffron milk 5 gm ghee 60 ml water   Recipe: A  Marination of Paneer Add curds, ginger garlic paste, turmeric powder, chilly powder, and Biryani masala to a bowl. Mix well. Add chopped coriander leaves, chopped mint leaves, oil, lemon juice, and salt to...

  Ingredients: 300 gm deshelled and cleaned prawns 2 gm turmeric powder 5 gm chili powder Salt to taste 5 gm ginger garlic paste 150 gm onion paste 3 gm garam masala powder 100 gm curd 10 gm chopped coriander leaves 250 gm basmati rice. 50 gm fried onions 75 gm oil 10 gm Biryani Masala.   Recipe: Marinate the prawns with all the ingredients except oil, basmati rice, fried onions, and chopped coriander leaves. Let it stand for 30 minutes. Soak the rice for half an hour. Wash well and cook up to 90%. Strain and keep it aside. Heat the oil and fry the prawns with the marinade until the prawns curl up and the oil begins to separate. Divide the cooked rice into two portions. In a thick-bottomed vessel, layer one portion of cooked rice evenly. Cover it with the prawn masala. Spread the other portion of rice over the prawn masala layer evenly. Garnish with fried onions and chopped coriander leaves. Cover this vessel with a thick foil. Place a suitable lid over it.   ...

  Ingredients:     350 gm basmati rice 300 gm fish as fillets. 3 gm turmeric powder 15 gm ginger garlic paste for marination 5 gm red chilly powder 10 gm coriander powder 5-10 ml lime juice 200 gm onion. Two Cardamom Two cloves One inch cinnamon One bay leaf 10 gm ginger garlic paste for gravy 50 gm Tomato 10 gm Biryani masala 5 gm coriander powder for gravy 5 gm chilly powder  for gravy 50 gm curd or coconut milk     Recipe:   Soak the rice for 30 minutes. Cook to about 90% in 4-5 times of water. Do not use whole garam masala while cooking rice for fish Biryani.   Wash the fish well with vinegar.   Marinate the fish with a mixture of turmeric powder, ginger garlic paste, red chili powder, and coriander powder, using a small quantity of lime juice to make a dry masala paste. Add salt as required. Let it stand for about 10 minutes.   Fry the fish slices and keep them asid...

For preparing Ambur Biryani short-grained rice, jeeraga samba is used, not Basmati rice, as in most Biryani recipes. This rice is about one-third the size of basmati rice and is ovular in shape. Ambur Biryani is mildly flavored and is easy on the stomach as it does not use ghee. Its spice content is also lower than other Biryani.   INGREDIENTS: 500 gm chicken 60 ml oil Four inches of cinnamon Ten cloves 8 Cardamoms 40 gm sliced onions 40 gm ginger garlic paste 25 gm chopped coriander leaves 40 gm red chili paste made with about eight deseeded red chilies soaked in water. 125 gm sliced onions 60 gm chopped tomatoes 30 gm curd 20 ml lemon juice 15 gm chopped mint leaves 25 gm chopped coriander leaves   RECIPE: Wash the rice well and then soak it for 10 minutes. Strain and keep it aside. Deseed the red chilies. Soak them for one hour. Make a fine paste, using little water. In a suitable vessel, add the whole spices to hot oil and sauté for 2 minutes. Add the 40 gm of sliced onion...

    INGREDIENTS:     For Marination: 120 gm Curds 2 gm turmeric powder 3 gm Kashmiri red chilly powder 3 gm Biryani masala 5 gm ginger garlic paste Salt to taste 5 gm oil 75 gm potato 50 gm cauliflower 50 gm carrot 25 gm beans   For Gravy: 40 gm ghee 75 gm sliced onion Two green chilies 5 gm ginger garlic paste 50 gm tomato 3 gm Biryani masala 250 ml water 5 gm mint leaves chopped 5 gm coriander leaves chopped   For Rice: 20 gm ghee 25 gm cashew 5 gm raisins 2 gm jeera One inch cinnamon Two pods cardamom 2 gm saunf Three nos cloves 350 gm Kaima rice 750 ml water Salt to taste   For Layering 5 gm mint leaves 5 gm coriander leaves 60 gm fried onions 10 gm ghee 60 ml water   RECIPE:   Marination: Marinate all the ingredients under marination for half an hour.   Gravy: Fry onions to golden brown in ghee. Add green chilies and g...

  INGREDIENTS:     For Marination: 75 gm sliced onion 500 gm chicken 40 gm curd 2 gm turmeric powder 5 gm pepper powder 5 ml lemon juice 2 gm garam masala powder Salt to taste   For Masala: 150 gm sliced onion 50 gm crushed garlic 50 gm crushed ginger Four crushed green chilies 100 gm sliced tomatoes 40 gm ghee 20 gm chopped coriander leaves   For Coconut Paste: 60 gm grated coconut 25 gm cashew 5 gm poppy seeds   For Rice: 500 gm Rice 1-liter water 10 gm cardamom 5 gm cloves 5 gm cinnamon 30 ml lemon juice 40 gm ghee Salt to taste A few  chopped mint and coriander leaves   For Garnishing: 75 gm sliced onion 20 gm Cashew 10 gm raisins   RECIPE:   Marinate the chicken and keep it for at least one hour. For Mutton Biryani,  overnight marination is advisable for better results.   In a suitable vessel, fry the sliced onions to golden...