INDIAN COOKING

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...

  RECIPE: Soak 375 gm of Basmati rice for half an hour. Wash well. Strain. In a suitable vessel, take 1.25 liters of water, one bay leaf, 1 inch of cinnamon,  one clove, one cardamom, and two spoons of salt. Bring to a boil and add the strained rice. Cook till the rice is ready. Strain and keep aside. In a suitable vessel, heat 40 gm of oil. Add  3 gm of jeera. Allow crackling. Add 200 gm of finely sliced onions and fry till the onions become translucent. Add 10 gm ginger garlic paste followed by 2 gm turmeric powder, 10 gm coriander powder, 5 gm chilly powder,  and 3 gm garam masala powder. Saute for a few seconds. Add 250 gm of finely chopped tomatoes and 40 ml of water. Cook covered for 5 minutes. Add 375 chopped mixed vegetables and 60 gm paneer cubes. Mix well.  Cook on low flame for 5 minutes. Add 60 ml milk. Adjust salt to taste. Add a pinch of sugar. Cook for another minute and switch off the flame. In a bowl, take 60 ml curd. Beat it to a smooth paste. ...

  Ingredients:   1 kg Basmati Rice 1 kg Mutton 10 gm Turmeric Powder Garam Masala Powder (2-inch cinnamon stick, three nos. mace, 40 gm Coriander Seeds, two nos. Star Anise, six nos. cloves, 10 gm jeera) 125 gm Oil 60 gm Ghee 300 gm Onion 60 gm Ginger garlic paste One no. Bay leaf 20 gm Chilly Powder 5 gm Jeera Powder Six nos Green Chilies 250 gm Tomatoes 200 gm Curd Salt to taste   RECIPE:   Roast all the garam masala powder ingredients on a low flame till a pleasant aroma emanates. Cool and grind to a fine powder.   Clean the mutton. Apply 5 gm of turmeric powder and salt to taste. Cook the mutton in a pressure cooker giving about 6-7 whistles. Then let it simmer for 15 minutes on a low flame. Switch off the flame and allow the pressure cooker to stand till the pressure reduces.   Soak the rice for half an hour. Wash well and strain. Bring to a boil about 4-5 liters of water. Add sufficient salt. Cook the ri...

  Ingredients: 600 gm Chicken 20 gm ginger garlic paste 10 gm crushed red chilly 10 gm garam masala powder 20 gm jeera 5 gm turmeric powder 5 gm chaat masala 60 gm Biryani Masala 60 gm Sindhi Biryani Masala Salt to taste 150 gm curd 100 gm potatoes 100 gm tomatoes 25 gm chopped coriander leaves 300 gm onions sliced 500 gm basmati rice 1-bay leaf 1-black cardamom 2 inches cinnamon stick 50 ml lime juice             Recipe: In a suitable vessel with a thick bottom, mix oil, chicken, 75 gm curd, ginger garlic paste, garam masala, crushed red pepper, 10 gm cumin, turmeric, Biryani masala, Sindhi biryani masala, and Salt to taste. Let the mixture cook on low flame for 1/2 hour. Half cook the potatoes in boiling water and add to the chicken masala. Basmati rice is soaked for half an hour. Wash and strain.  Add Salt,  bay leaf, black cardamom, cinnamon stick, ...

Ingredients: 1 kg basmati rice 100 gm Carrot 100 Gram Cauli Flower 100 Gram Cabbage 100 + 200 gm onion 100 Gram Potato 50 gm Spring Onion 50 gm Tomato 2 Green Chili 100 gm Green Peas 10 gm Coriander Leaves 50 gm Soya Bean 150 gm Curd Garam Masala ( Crushed Red Chili – 5 gm, Coriander Powder – 5 gm, Biryani Masala –10 gm, Crushed Black Pepper – 3 gm ) 1 Lemon 3 gm Garam Masala Powder Salt – to taste 250 gm Oil   Recipe: Boil the soya beans. Fry 100 gm onions to golden brown in 50 gm oil. Chop the spring onions. Cut the vegetables. Chop the tomatoes. Chop coriander leaves. Wash and soak the basmati rice for half an hour, wash well, and strain. Soak the green peas in warm water Boil the rice in about 4 liters of water with 1-star anise, 5 gm jeera, 1-inch cinnamon, 2-3 cloves, and a few peppercorns. Fry onions in oil till translucent. Add potatoes and carrots and continue frying. Fry for 5 minutes; add cauliflower and continue frying. Add cabbage and green peas. Continue frying for...

  INGREDIENTS 1.5 kg Mutton 1.25 kg Basmati Rice 0.5 kg Potatoes 0.3 kg Oil 0.3 kg Onions 0.1 kg Ginger Garlic Paste 0.5 kg Tomatoes 15 nos. Prunes (aloobukhara) Salt to taste 20 gm Chilly Powder Ten nos. Cloves Eight nos. Green Cardamom Ten nos. Black Pepper Corns 10 gm Jeera 5 inches of Cinnamon stick Six pods of Black Cardamom Five nos. Bay Leaves 250 gm Curd Six nos. Green Chillies 10 gm Corriander Leaves 5 gm Mint Leaves Two pinches of orange food color   RECIPE:    Basmati rice must be soaked for half an hour. Wash and strain it. Slice the onions and fry them to a golden brown. Keep aside about 25% of the fried onions. To the remaining fried onions, add: ginger garlic paste, chopped tomatoes, and the whole spices(keep aside two bay leaves, two pods of black cardamom, and 3 inches of cinnamon sticks for rice cooking) Keep frying until the tomatoes become soft and the water has dried up. Add the meat and curds along with the required quantity of water. Cook till ...

  Ingredients: 400 gm Basmati Rice Two pods of green cardamom A one-inch piece of cinnamon Two cloves 2-3 gm Shahi Jeera 10 ml oil 20 gm salt 120 gm Curd 60 ml milk Few Strands of saffron 5 ml rose water 5 ml Kewda water 400 gm sliced onions Four hundred gms mixed vegetables as desired. 60 gm Ghee 2 Bay leaves 40 gm ginger garlic paste 2-3 gm Chilly powder 10 gm Biryani Masala       Recipe: Cooking Rice:   Wash the basmati rice till the wash water is almost free from starch. Soak it  for half an hour . Drain the water in a colander.   In a suitable vessel, take 1.5 liters of water. Start heating the water and add two green cardamoms, 1-inch cinnamon, 2 cloves, 2-3 gm shahi jeera, 20 gm oil, and 20 gm salt. Check the taste of the water; it should feel slightly salty. Bring to a boil and add the soaked rice. Cook the rice on medium to high flame till it is 75% cooked. Strain the rice and keep it aside.   Beat up 120 gm curd to a smooth slurry. ...