Fish Biryani

Ingredients

Fish 750 gm slices
Small fenugreek leaves 4 bunches
Tomatoes 3 sliced
Brown onion ½ cup
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Chili garlic 1 tbsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Cumin powder 1 ½ tsp
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut in big pieces
Rice 350 gm with salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ¾ cup
Coriander leaves 2 tbsp
Green chilies 4

Method

Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

Fish Biryani

KABSA RICE

Ingredients
1/3 CUP OIL
2 CUPS ONIONS
1/2 TSP GRATED GINGER
600 Grams CHICKEN
1 TBSP SALT
1/2TBSP ORANGE ZEST
1/2TBSP BLACK PEPPER
1/2TBSP FINELY GRINDED CARDAMON
1 PIEACE DRIED LEMON
1/2 TSP CINNAMON POWDER
1/4TSP CLOVES POWDER
1TBSP TOMATO PASTE
2 CUPS TOMATO (FINELY CHOPPED)
KABSA TOPPING (Optional)
1/3CUP ALMONDS(BOILED, CLEANED, CUT IN HALF)
1/3CUP RAISINS (ROASTED LIGHT BROWN)
KABSA MAIN DISH
1 1/2CUP LONG GRAIN RICE (SOAKED WATER 45MIN)
2CUPS SHREDDED CARROTS (Optional)
Method
1) ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER. COOK TILL BROWN.
2) ADD THE 600G CHIKEN, AND COOK TILL BROWN.
3) ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED)
4) ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT.
For topping
1) ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND ALMONDS, ONCE BROWN PUT IT ON TISSUE PAPER.
2) THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY. ONCE BROWN, PUT IT ON TISSUE PAPER.
KABSA MAIN DISH
1) ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN HOT OVER FROM 5-10MIN.
2) TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS. COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF AND PUT THE COVER ON TOP. COOK FOR 25MIN ON MEDIUM HEAT.
SERVING
1) SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS AND RASINS ON TOP.

Kabsa Rice

Minced Beef Biryani( Keema Biryani)

Ingredients

350 grams of Basmati Rice (washed well with a few changes of water and soaked for at least ½ hour - if needed)
400 grams of Minced Beef/Lamb (Keema)
1 large Onion thinly sliced (payaz)
tomato 1 large (tamatar) sliced
1" piece of Cinnamon Stick (Dal Cheeni)
5 Cloves (Loung)
Green Cardamom: 3-4(Choti Ilaichi)
Black Cardamom: 3 (bari ilaichi)
Black pepper: 3-4
salt 1 to 1/2 tsp (as u like)
Bay leaf: 1-2
coriander powder 1 tbsp (sookha dhaniya pissa howa)
Nutmeg powder:(jaifal) 1/2 tsp
A few strands of Saffron (Zafran) if u dont have u can use yellow food coloring
1 tsp. Red Chilli Powder (Pisi Lal Mirchain) (or to taste)
Plain Yogurt (dahi) 1/2 cup
1 tsp. Ginger Paste (Pisa Lehsan)
1 tsp. Ginger Paste (Pisi Adrak)
cilantro 1/2 bunch (sabaz dhanya adhi gathi)
Mint leave (podina adhi gathi)
1/4 cup of Milk (doodh)
2 tbsp. of Lime Juice (Nimbu Arkh)
100 grams of Clarified Butter (Ghee) or Cooking Oil

Method

Cook the rice in salted water until it is 3/4 done. Drain out the water and set aside. Mix the saffron(or yellow color) in milk and set aside.

Heat the clarified butter(ghee) in a wok(karhai) or deep pan; add the onion. Fry until it is golden brown. Add the all whole spices and allow to splutter. Mix in the minced meat, ginger paste and garlic paste and tomato fry for 10 to 15 minutes over medium heat. Once the beef is nicely fried and water has dried out and a fine aroma rises, mix in the plain yogurt and the red chilli powder,nutmeg,salt,coriander powder and continue to cook over low heat for another 3-4 minutes. Turn off the flame when oil leaves the mince and set aside.

Now in a big pot add first layer of of boiled rice in the bottom of the dish. Cover with a half portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice and half of mint leaves and cilantro.. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron and mint leaves and cilantro.and then then third final layer of rice.. Now put it on Dum on very low heat for 10 to 15 minutes... after 15 minutes turn off the heat and mix the biryani and serve the very delicious hot biryani with riata or plain yogurt .

Minced Beef Biryani( Keema Biryani)

Aslam Road ki Biryani

Ingredients

Chicken cut into 12 pieces 1 kg
Yogurt ½ kg
Rice 750 gm
Black cardamom 2
Tomatoes sliced 3 medium
Potatoes cut in thick slices 4 medium
Cloves 6
Black pepper whole 6
Green chilies 6
Coriander leaves chopped ½ bunch
Mint leaves chopped ½ bunch
Turmeric 1 tsp leveled
White cumin 1 tsp heaped
Orange red color ¼ tsp
National (or any other good quality) Biryani Masala 2 tbsp
Chili powder 2 tbsp
Salt 1 ½ tsp
Oil ½ cup

Method

Marinate 1 kg chicken with ½ kg yogurt, 2 tbsp National Biryani Masala, 2 tbsp chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1 ½ tsp salt and ¼ tsp color for 30 minutes, boil rice with 2 tbsp salt and water as required till 1/4th done, drain and keep aside, in a large cooking pan spread base with 4 sliced potatoes, top with marinated chicken, sprinkle 6 cloves, 6 black pepper and 2 black cardamom on the marinated chicken, top with 3 sliced tomatoes, ½ bunch of chopped coriander leaves, ½ bunch of mint leaves and 6 green chilies, topped with 750 gm boiled rice, put ½ a cup oil on top, cover and cook on high flame for 10 minutes, then simmer for 20 minutes till rice done.

Aslam Road ki Biryani

Sindhi Biryani

Ingredients

Chicken 1 kg 12 pieces
Rice ½ kg boiled ¾ done
Yogurt 1 cup
Tomatoes 4 chopped
Oil ¾ cup
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Whole mix spices 1 tbsp
All spice 1 tsp
Ginger garlic 2 tbsp
Chili powder 2 tsp
Salt 2 tsp + 2 tbsp for rice
Whole green chilies 8
Dried plums 10 to 12
Potatoes ½ kg peeled cut and fried
Brown onion 1 cup
Coriander leaves chopped ½ cup
Kewra water 1 tbsp
Yellow color ¼ tsp

Method

Heat oil fry onion light golden and remove, add chicken with grinded green chilies and coriander leaves, salt, chili powder, chopped tomatoes, fry well add ½ cup water cover and cook till chicken tender, add yogurt, fried onion grinded, cook till mixture thick add fried potatoes, whole green chilies, dried plums, boiled rice with salt and whole spices till ¾ done drain. In a pan put a layer of rice then chicken mixture, chopped coriander, top with remaining boiled rice, spread 2 tbsp oil or ghee on top, add kewra mixed with color, put on dum for 15 minutes.Serve hot with Salad & raita!

Sindhi Biryani

Chola Pulao

Ingredients

Chick peas 2 cups (boiled)
Rice ½ kg
Salt 1-1/2 tsp
Chili powder 1 tsp
Ginger garlic 2 tsp
Bay leaf 1
Yogurt 1 cup
Whole spice 1 tbsp
Onion (fried/brown)  4 tbsp + 2 tbsp
Oil ½ cup

Method

Heat oil add whole spices with 4tbsp brown onion, add ginger garlic, salt , chili powder and boiled chick peas fry for 5 minutes , add 1 cup yogurt fry well, add 5 cups water, cover and let it boil, then add soaked rice cover and cook till rice done.
Sprinkle remaining 2 tbsp fried onion & Serve hot with Kachumbar & Salted yogurt.

Chola Pulao

Mughlai Biryani

Ingredients

· Chicken - 300 g
· Basmati rice - 1 ½ cup
· Yoghurt - ¼ cup
· Garam masala pwd - 1 tsp
· Biryani masala - 1 tsp
· Ginger garlic paste - 1 tbsp
· Oil - 2 tbsp
· Ghee - 2 tbsp
· Cumin - ½ tsp
· Cloves - 2
· Black pepper - ½ tsp
· Bay leaf - 2
· Cardamom - 2
· Cinnamon - 1
· Onion - 2
· Green chilly - 1 or 2
· Tomato - 1
· Red chilly pwd - ½ tsp
· Coriander pwd - ¾ tsp
· Mint & coriander leaves - 1 cup
· Food color ( optional ) - a pinch
· Salt to taste

Method

Clean and wash chicken pieces.
Marinate with yoghurt, garam masala pwd, biryani masala, ginger garlic paste and salt for 1 hour
Wash and soak biryani rice in water for 10 mins.
Drain and keep aside.
Heat oil, ghee in a pan.
Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.
Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.
Add tomato and fry for couple of minutes.
Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.
Fry in low flame for 5 to 7 minutes by stirring frequently.
Add finely chopped coriander leaves and sauté for a minute.
Now add 2 ½ cup of water.
Mix well and taste & adjust salt and seasonings.
Add soaked rice and stir well.
Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done.
Mix a pinch of food color in few drops of water.
Once the pressure goes off, add food color ( optional ) water in circular motion and leave aside for 3 to 4 mins.
Now fluff the biryani gently.
Biryani is ready to serve,serve hot with Boiled eggs,Salad & Cucumber Raita.

Mughlai Biryani

Adraki Chops Biryani

Ingredients

1 tbsp ginger paste
2 tbsp ginger chopped
750 gms mutton chops
1 cup yogurt
1 tbsp red chili powder
½ tsp turmeric
Salt 1 ½ tsp
Cumin powder 1tsp
Coriander powder 1 ½ tsp
3 medium sluiced onions
4 chopped green chilies
3-4 tbsp oil
Juice of 1 lemon
1 ½ tsp all spice powder
4 tbsp chopped coriander
Fresh mint leaves for garnishing

For Biryani

Rice ½ kg boiled ¾ done with salt and whole spice 1 tbsp
Yellow color a pinch
Kewra water 1 tbsp
Milk ½ cup

Method

1. Mix together mutton chops, yogurt, red chili powder, turmeric powder, ginger paste, salt, onion, green chilies and mix well.
2. Set aside for 3 hours.
3. Heat oil in a pan, add marinated mutton and sauté for 3-4 mins.
4. Cover and cook for 30 mins stirring in between add a little water from time to time.
5. Add ginger, lemon juice, all spice powder, coriander leaves and mix well.
6. Now give layers of biryani and give dum for 30 mins and serve.

Adraki Chops Biryani

Masoor Pulao

Ingredients

Mince ½ kg
Oil ½ cup
Brown onion 1 cup
Ginger garlic 2 tbsp
Coriander powder 1 tbsp
Roasted and crushed cumin 1 tsp
Turmeric ½ tsp
Salt 1 ½ tsp
Black Masoor boiled 1 cup
Tomatoes finely chopped 3
Yogurt 1 cup
Choti methi 4 bunches
Potatoes 2 cut and peeled into small cubes
Coriander and mint leaves chopped 2 tbsp each
Green chilies 4
Allspice ½ tsp
Ghee 2 tbsp
Rice 750 gm boiled with 2 tbsp salt
Yellow color ¼ tsp
Milk ½ cup

Boiled eggs (for garnishing)

Method

Heat oil add methi leaves, ginger garlic paste, all the dry seasonings, brown onion and chopped tomatoes, fry well till tomatoes tender add mince, potatoes with 1 cup of water, cover and cook till potatoes tender, add yogurt, allspice, whole green chilies, leave it on dum, boil rice with salt and whole spices till ¾ done. in a pan put half rice then mince mixture, spread boiled Masoor then remaining rice, top with milk and yellow color mixture, dot with ghee, coriander and mint, put on dum for 15 minutes, mix and Serve with sliced & boiled eggs!

Masoor Pulao

Memoni Akhni Pulaao

Ingredients

Mutton 750 gm boiled half done
Brown onion 1 cup
White cumin whole 1 tbsp
Mixed whole spices 1 tbsp
Ginger garlic 2 tbsp
Curry leaves 20 to 25
Salt 1 tbsp
Turmeric ¾ tsp
Chili powder 1 tbsp
Allspice 1 tsp
Coriander powder 1 tbsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Potatoes 4 peeled and chopped
Alu Bukhara 8 to 10
Rice ½ kg soaked for 30 minutes

Method

Heat ¾ cup oil in a pan add brown onion, whole spices, ginger garlic paste, all the seasonings and boil mutton, fry well, add potatoes with 1 cup water, cover and cook till potatoes and mutton tender, add soaked rice with alu Bukhara, cover and cook until rice done, lastly add jaifal, javitri, put it on dum, mix and serve.

Memoni Akhni Pulaao

Mutton Dum Biryani

Ingredients

Oil - for frying onions

Onions - 4 ( thinly sliced ) 

Ghee - 4 tbsp 

Cloves - 8-10 

Black peppercorns - 8-10 

Black cardamom - 3-4 

Cinnamon stick - 2 inch piece

Ginger garlic paste - 2 tsp 

Yogurt - 1 cup 

Red chili powder - 1 tsp 

Turmeric powder - 1\2 tsp 

Coriander powder - 2 tsp 

Garam masala powder - 1\2 tsp 

Roasted cumin powder - 1\2 tsp 

Lemon juice - 2 tbsp 

Mint leaves - 2 tbsp ( chopped ) 

Saffron - a good pinch 

Milk - 1\4 cup ( hot ) 

Long grain basmati rice - 2 cups ( washed and soaked in water for 1\2 an hour ) 

Water - 4 cups 

Kewda essence - 6-8 drops 

Salt to taste 

Coriander - 2 tbsp ( chopped ) 

Yellow food coloring - a small pinch 

Cashew nuts - 6-8 ( chopped and fried till brown ) 

Mutton  - 500 gm

Method

Heat oil in a pan and fry onions till golden brown at medium heat. Remove from oil in a kitchen tissue lined plate. Keep aside. Heat 2 tbsp ghee in a pan or a pressure cooker. When the ghee is hot, add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add ginger garlic paste and yogurt and fry for a minute. Add mutton and fry on high heat for 2-3 minutes. Add red chili powder, turmeric powder, coriander powder, garam masala powder and roasted cumin powder. Add a cup of water and cook till mutton is done. Add half of the fried onions, mint leaves and lemon juice to the mutton. Cook till all the water has evaporated and mutton is dry. Heat remaining 2 tbsp ghee in a pan. Add 3-4 cloves, 3-4 black peppercorns, 2 black cardamom and 1 inch piece of cinnamon. Add rice and 4 cups of water. Add salt and kewda essence. Cover and cook till the rice is 80% done. Take a heavy bottom pan with a lid. Layer half of the rice in the pan. Top with mutton. Sprinkle half of the remaining fried onions, coriander and saffron milk. Top with the remaining rice. Sprinkle the remaining fried onions, coriander and saffron milk. Sprinkle yellow food color and fried cashew nuts on top. Cover the lid and seal it with atta dough. Keep the pan on low heat for 15-20 minutes. Remove the dough when ready to eat the biryani. Enjoy with a side of raita.

Mutton Dum Biryani

Fish biryani

Ingredients

Fish 750 gm
Mixed Whole spices 1 tbsp
Tomatoes 4 sliced
Brown onion ½ cup
Fenugreek leaves 4 small bunches
Salt 1 ½ tsp
Ginger garlic 1 tbsp heaped
Chili powder 1 tbsp heaped
Coriander 1 tsp heaped
Cumin 1 tsp heaped
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut into big cubes
Rice 750 gm boiled with 2 tbsp salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ½ cup

Method

Heat oil add whole spices, choti methi and chopped tomatoes, add brown onion with ginger garlic paste, all the dry seasonings, fry well add whipped yogurt with potatoes and 1 cup water, cover and cook till potatoes tender, add fish, cover and cook for 10 minutes, remove fish add chopped coriander and green chilies, in another pan put ¼ cup water and ¼ cup oil add ½ boiled rice, add fish masala and potato mixture top with leftover rice, top with Kewra and yellow color, put fish pieces on top, leave it on dum for 15 minutes & Serve.

Fish biryani

Chawal aur Timatar Murgh

Ingredients

Boiled rice 6 cups
Boneless chicken ½ kg thinly sliced
Onion 2 sliced
Oil ¼ cup
Tomatoes chopped 3
Garlic paste 1 tbsp
Tomato paste 3 tbsp
Coriander leaves 4 tbsp
Green chilies finely chopped 4
Chili powder 2 tsp
Cumin roasted and crushed 1 tsp heaped
Salt 1 tsp heaped
Allspice ½ tsp heaped
Mint leaves 2 tbsp

Method

Heat oil add onion and fry until light golden, add finely chopped tomatoes and garlic paste, fry well add in tomato paste, salt, chili powder and roasted and crushed cumin, fry for 2 minutes add chicken, cook until chicken done, add allspice, green chilies and coriander leaves, spread half boiled rice in a oven proof dish, followed by chicken, top with remaining boiled rice, cover with foil, bake on 180 degree C for 20 minutes, serve hot.

Chawal aur Timatar Murgh

Gujrati Biryani

Ingredients

Chicken 1 kg 12 pieces
Crushed red pepper 2 tsp
Turmeric ½ tsp
Mixed whole spices 1 tbsp
Ginger garlic paste 1 tbsp heaped
Nutmeg ¼ tsp
Mace ¼ tsp
Green cardamom ¼ tsp grinded
Oil 1 cup
Brown onion 1 cup
Yellow color ¼ tsp
Kewra water 1 tbsp
Tomatoes 1 sliced
Green chilies 10 whole
Coriander leaves ½ bunch
Mint leaves ½ bunch
White cumin roasted and grinded 1 ½ tsp
Coriander roasted and grinded 1 ½ tsp
Rice ½ kg
Salt 2 tbsp
Mixed whole spices 1 tbsp

Method

Marinate chicken with yogurt, ginger garlic, salt, crushed red pepper, turmeric, cumin and coriander, heat oil add brown onion with marinated chicken cover and cook till done. In a pan spread half rice cooked chicken mixture, top with sliced tomatoes, chopped hara masala, nutmeg, mace and green cardamom powder, remaining rice, top with yellow color, mixed with Kewra, leave it on dum for 20 minutes & Serve.

Gujrati Biryani 

Tandoori Mince Biryani

Ingredients

Chicken mince half kg

Tandoori masala 4 tbsp

salt to taste

Crushed black pepper  1/2 tsp

lemon juice 2 tbsp

roasted & crushed cumin seeds 1 tsp

yogurt 1 cup

red chilli powder 2 tsp

fried onions 1/2 cup

garam masala powder 1 tsp

Method for Mince

Marinate mince with all the ingredients for atleast 15mins.

Ingredients for Rice

oil half cup

Rice baspati 3cups

boil rice with 1 tsp cumin seeds.

Tomatoes 2 large sliced

green chilli 5 to 6 chopped

corriander leaves chopped 1 cup

burning charcoal 1 very small piece 

ghee 1 tbsp

orange food colour 1/4 tsp

french fries optional

Assembling

Heat oil and add marinated chicken and cook for 15mins,then fry on high flame till water dries,

then spread tomatoes,green chilli,corriander leaves and rice,sprinkle food colour, lastly put charcoal on top of rice and drizzle ghee   and cover,cook on high flame for 5 mins then 20 mins on slow flame,

(discard cahrcoal)
Sprinkle fries before serving,Serve hot with cucumber raita.

Tandoori Mince Biryani

Punjabi Yakhni Pulao

Ingredients

• 500 gm Meat
• 400 gm Rice
• 1 Cinnamon
• 1 Big cardamom
• 1 Bay leaf
• 3 Cloves
• 3-4 Onions
• 4-5 Green chilies
• 1/2 cup Yogurt
• 1 tsp Crushed red chilies
• 1 tbsp Ginger crushed
• 1 tbsp Garlic crushed
• 1/2 tsp Cumin
• 1/2 tsp Black pepper
• 1 1/2 tbsp Garam masala

Method

1. Wash and soak the rice for 25-30 minutes.
2. Take a medium sized skillet add the mutton, cinnamon, big cardamom, bay leaf, cloves, chopped onions, crushed red chilies, cumin, black pepper, garam masala and 6 glasses of water. Cook on a low flame.
3. In a separate pan heat oil and fry the chopped onion still they turn brown. Then add the mutton stock along with the meat. Whip the yogurt and pour it into the meat. When the mixture starts to boil add the rice and whole green chilies. When the water dries, cover and simmer the rice for 5 minutes.
4. Dish out and serve with Salad & Cucumber Raita.

Punjabi Yakhni Pulao

BBQ Chicken Biryani Platter

Ingredients

Chicken boneless cubes ½ kg
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
Allspice 1 tsp
Turmeric ½ tsp
Yogurt ½ cup
Orange color pinch

Ingredients for rice

Rice ½ kg soaked for 30 minutes and boiled with salt until done.
Oil ¼ cup
Chopped onion 2 tbsp
Brown onion ½ cup
Ginger garlic 1 tbsp
Chopperized tomatoes 2
Salt ½ tsp
Chili powder ½ tsp
Yogurt ½ cup
Chopped coriander leaves 2 tbsp
Green chilies 2 chopped
Kewra water 1 tsp

Method for chicken

Marinate chicken with Ginger garlic 2 tsp, Salt 1 tsp, Chili powder 1 tsp, Allspice 1 tsp, Turmeric ½ tsp, Yogurt ½ cup, Orange color pinch, leave for 30 minutes, heat ¼ cup oil, put chicken on skewers and pan fry until done, give dum of coal, keep aside.

Method for rice

Heat ¼ cup oil fry brown onion with ginger garlic paste and chopperized tomatoes, add salt and pepper with ¼ cup water and fry well, add ¼ cup yogurt, fry well, add in boiled rice with chopped greens, top with Kewra water, leave it on dum for 15 minutes on low flame.

To assemble

Mix rice, remove in a platter, and serve with chicken skewers on top and kachomber on one side & Serve.

 BBQ Chicken Biryani Platter

Memoni Masaly Dar Biryani

Ingredients

• 1 kg Chicken
• 1 cup Oil
• 3 tsp heaped Ginger garlic paste
• 3 tsp heaped Chili powder
• 4 tsp Coriander powder
• 2 tsp heaped Salt
• 1 1/2 cup Brown onion 
• 2 cup Yogurt
• 1/4 tsp Nutmeg grinded
• 1/4 tsp Mace grinded
• 1/2 tsp Green cardamom grinded
• 2 cut into thick slices Tomatoes 
• 8 Whole green chilies
• 1/2 tsp Saffron
• 1 cup Milk
• pinch Yellow color 
• 1 tbsp Whole spices 
• 1 tsp Whole mix spices 
• 750 gm boiled with 3 tbsp salt Rice
• 1 tsp Black cumin
• 4 cut into cubes and deep fried Potatoes

Method

Boil 750 gm rice with 3 tbsp salt and 1 tsp whole mix spices till 1/2 done remove and keep aside, heat 1 cup oil add 1 tbsp whole spice and 1 kg chicken, fry for 5 minutes then add 3 tsp ginger garlic paste, 3 tsp chili powder, 2 tsp salt, 4 tsp coriander powder and fry well then add 1 1/2 cup fried onion with 1 cup water cover and cook till 1/2 done then add 2 cups beaten yogurt, with 4 fried potatoes cover and cook for 10 minutes, lastly add in 1/4 tsp grinded nutmeg, 1/4 tsp mace and 1/2 tsp green cardamom.
To assemble
In a pan put 1/2 boiled rice, topped with chicken mixture 8 whole green chilies, 2 tomato sliced, coriander leaves, then top with remaining rice, 1/2 cup of brown onion, sprinkle 1 cup milk with pinch of color and 1/2 tsp saffron, topped with 1/4 cup ghee, put simmer for 30 minutes Serve hot with Salad & raita.

Memoni Masaly Dar Biryani

Chicken Tikka Biryani

Ingredients

1 kg chicken
1 teaspoon red chili powder
1 tablespoon ginger-garlic paste
1 teaspoon ground black pepper
1 teaspoon garam masala, ground
3 tablespoons vinegar
1/4 teaspoon food coloring (orange or yellow)
2 teaspoons salt
1/3 cup oil
1/2 kg rice (boiled)

For making Qorma

1 cup yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 coriander powder
2 chopped onions
4 Tomatoes (paste)
2 tablespoons fresh coriander leaves (finely chopped)
10 -15 mint leaves
4 green chilies (finely chopped)
1 cup oil

Method

Marinate chicken with vinegar, ground red chilli, all spices powder, ginger garlic paste, black pepper powder, food color and 1 tbsp salt for 2 hours.
Then add oil in a frying pan and cook chicken for 20 minutes until it becomes tender.
Finally steam with coal.

Method For making Qorma

Heat oil in a pan and fry onions till they become golden.
Now add finely chopped tomatoes, red chilli powder, turmeric powder, coriander powder and cook well.
Now add yogurt and cook again.
Then add coriander leaves, mint leaves and green chillies with chicken and mix well.

Chicken Tikka Biryani

Boil rice with 2 teaspoon salt and all spice (not ground).
Make layers in a separate pan; one of rice and one of qorma and third layer of chicken pieces then steam for a while.
Take off heat, mix properly and serve hot with salad & Raita.

Sindhi Biryani

Ingredients

• Chicken 1 kg
• Onion 4
• Bay leaf (tej pata) 1
• Cinnamon(dal cheeni) 3 sticks
• Cardamon (bari ilaiche) 3
• Green cardamom (hari ilaichi) 6
• Dried plums (alu bukharay) 10-12
• Yoghurt 1 cup
• Potatoes 4
• Lemon 2 (juiced)
• White Cumin (safayd zeera) 1 tsp
• Coriander powder 2 tsp
• Clove (long) 6
• Black pepper (Whole) 12
• Turmeric 1 tbsp
• Garam masala 1 tbsp
• Ginger-garlic paste 2 tbsp
• Red Pepper 2 tbsp (or as to taste)
• Coriander 1 cup
• Tomatoes 5
• Rice 4 cups
• Onion (golden brown) 2
• Salt as to taste
  

Method

1. Fill a cooking pot with water.
2. Add white cumin, green cardamom, cloves in water.
3. Also add cardamom (bari ilaichee) in the above pot.
4. Let a boil come.
5. Add rice in above water-pot and Boil the rice.
6. Add chicken in a pan.
7. Now add 4 browned onions, ginger garlic paste.
8. And fry them for sometime.
9. Add bay leaf, cinnamon, black pepper and green cardamom.
10. Also add cardamom, white cumin and cloves, now cook them for sometime.
11. Add yoghurt, red pepper powder, and turmeric and garam masala powder.
12. Also add coriander powder and mix them all well, now, cook for a while.
13. Add alu bukharay in it and mix, while cooking.
14. Also add potatoes (which have been fried previously and chopped) in it.
15. Add 1 cup waterin it.
16. Add whole green chillies, fresh coriander, and mint.
17. Leave on slow heat to cook for sometime.
18. Add 1 cup of water in it.
19. Fry tomatoes (sliced cut) and add them on chicken curry.
20. Then add rice on top of it.
21. Add the left tomatoes on top of rice.
22. Add fresh coriander and mint in it and leave on Dum for 30 minutes & Serve hot with Raita & Salad!

Sindhi Biryani