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Archive for the ‘Biryani’ Category

CHICKEN PAKHI BARYANI

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HYDERABADI MOTTON BARYANI

HYDERABADI BARYANI

INDAIN MURG BARYANI

Ingredients

1 to 1½ kg mutton/chicken
1 kg Basmati rice
½ kg potato
½ kg tomato
250 grm. yogurt
1 tsp red chili powder
4 tsp salt
3 onions medium
2 tsp. garlic (Lehsan) paste
2 tsp. ginger (Adrak)
8 green cardamom (Chhoti Ilaichi)
4 black cardamom (Bari Ilaichi)
10 Cloves (Laung)
10 pcs. black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 stick cinnamon (Dalchini)
2 bay leaves (Tezpatta)
250 grm. oil or ghee
6 green chilies
2 tbs. coriander (Dhaniya) leaves
2 tbs. mint (Podina) leaves
1 tbs. Kewra
2 pinch yellow food color
1 tbs. sugar
10 to 15 prunes (Aaloobukharay)

Ingredients

½ kg basmati rice
50-75 grm. Yogurt
1 tsp. salt (according to taste)
1 small onion
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1/3 cup oil, preferably ghee
1-1 ½ tbs. Kewra
½ tsp. yellow food colour
½ tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice

For meatballs:

250 GMS finely minced mutton or beef
1 tsp. ginger (Adrak) paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander (Dhaniya) leaves
½ tsp. ground garam masala
1 slice of bread soaked and squeezed to remove water
1 tsp. salt

Ingredients

Bariyan
¾ cup dal moong
¼ cup dal chana
2 tbs. besan
½ tsp. salt
½ tsp. Cumin seeds (Zeera)
1 tsp. crushed black pepper (Kali Mirch)
½ tsp. crushed red chilies
1 pinch Asafetida (Heeng)
½ tsp. ginger (Adrak) paste

Gravy
4 tsp oil
½ tsp chili (Lal Mirch) powder
½ tsp. ginger (Adrak) paste
1 large onion – paste
2 tsp. coriander (Dhaniya) powder
1 tsp. salt
1/8 tsp. turmeric (Haldi) powder
½ tsp garam masala


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