INDIAN COOKING

  INGREDIENTS: 800 gm boneless chicken 500 gm seeraga samba rice 80 gm ghee 25 gm finely chopped mint leaves 15 gm chopped green leaves 100 gm curds   For Wet Masala Mix 40 gm Garlic 40 gm ginger 20 gm green chilies 80 gm shallots   For Dry Masala Mix 10 inches of Cinnamon sticks 15 nos. green cardamom Ten nos. cloves Two nos. bay leaves Ten nos cashews 2 inches stone flower 2 gm turmeric powder 5 gm fennel seeds 5 gm jeera 10 gm coriander seeds 5 gm black peppercorns One no mace Two nos. star anise Salt to taste 500 ml water   RECIPE: Soak the rice for half an hour before cooking. In a vessel, melt half the quantity of ghee. Stir fry the wet masala paste for 10 minutes The color of the paste will become dark, and the oil will separate Add the dry masala and mix well for a minute. Add chicken. Continue cooking for 5 minutes. The chicken pieces must get coated with masala. Beat the curd. Add it to the chicken, followed by half of the coriander and mint leaves. Mix wel...

  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...