- Kofta biryani
Mince ½ kg
All spice powder 1 tsp
Poppy seeds 1 ½ tsp
Desiccated coconut 1 tbsp
Roasted gram 1 tbsp
Onion raw grinded 1
Ginger garlic paste 1 ½ tsp
Salt 1 tsp
Chili powder 1 tsp
Yogurt 1 tbsp
Bread 1 sliced soaked in 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Ingredients for masala
Oil ½ cup
Ginger garlic paste 1 ½ tsp
Chili powder 1 ½ tsp
Coriander powder 1 ½ tsp
Onion brown and grinded ½ cups
Salt 1 tsp
All spice powder ½ tsp
Roasted cumin crushed 1 tsp
Tomatoes blended ½ cup
Ingredients for yogurt mixture
Yogurt 1 ½ cup
Yellow color pinch
Kewra water 1 tsp
Green cardamom powder ¼ tsp
Mace ¼ tsp
Nut meg ¼ tsp
Coriander leaves 2 tbsp
Mint leaves 2 tbsp
Dried plums 8
Rice ½ kg
Salt 2 tbsp
Whole spices mixed 1 tbsp
Black cumin ½ tsp
Bay leaf 1
Method for kofta
Grind together 1 ½ tsp poppy seeds, 1 tbsp coconut and 1 tbsp roasted gram well, mix with ½ kg mince, also add in 1 tsp salt, 1 tsp chili powder, 1 ½ tsp ginger garlic paste, 1 onion grinded, 1 tbsp yogurt, 1 tsp all spice powder, 2 tbsp coriander and 2 chopped green chilies chopped, 1 soaked bread slice, mix all very well, make small koftas and keep aside.
Grind together 1 ½ tsp poppy seeds, 1 tbsp coconut and 1 tbsp roasted gram well, mix with ½ kg mince, also add in 1 tsp salt, 1 tsp chili powder, 1 ½ tsp ginger garlic paste, 1 onion grinded, 1 tbsp yogurt, 1 tsp all spice powder, 2 tbsp coriander and 2 chopped green chilies chopped, 1 soaked bread slice, mix all very well, make small koftas and keep aside.
Method for greavy
Heat ½ cup oil add 1 ½ tsp ginger garlic paste, 1 ½ tsp chili powder, 1 tsp salt, 1 ½ tsp coriander powder, ½ tsp all spice powder, 1 tsp cumin powder, with blended ½ cup blended tomatoes and ½ cup brown onion grinded, fry well adding little water, add koftas to this mixture, cook on low flame till koftas done about 10 min and thick graevy left, add green chilies whole.
Boil ½ kg rice with 2 tbsp salt, ½ tsp black cumin, 1 tbsp whole mix spices till half done drain.
Heat ½ cup oil add 1 ½ tsp ginger garlic paste, 1 ½ tsp chili powder, 1 tsp salt, 1 ½ tsp coriander powder, ½ tsp all spice powder, 1 tsp cumin powder, with blended ½ cup blended tomatoes and ½ cup brown onion grinded, fry well adding little water, add koftas to this mixture, cook on low flame till koftas done about 10 min and thick graevy left, add green chilies whole.
Boil ½ kg rice with 2 tbsp salt, ½ tsp black cumin, 1 tbsp whole mix spices till half done drain.
To assemble biryani
In a pan, put ½ quantity of boiled rice, topped with kofta mixture then curd mixture also topped with chopped coriander and mint leaves, dried plum, spread reaming rice on top of kofta, add ¼ cup oil on top and leave it on dum on low flame for 15 min.
Carrots cut into 2 inch thick pieces 250 gm
Column 1
Mince ½ kg
Garlic 6 cloves
Onion 2 medium
Green chilies 3 big ones
Ginger 1 inch piece
Column 2
Poppy seeds 2 tsp leveled
Raw rice 1 tsp leveled
Fennel seeds ¾ tsp leveled
Nutmeg ¼ tsp
Mace ground ½ tsp
Colum 3
Salt 1 tsp
Chili powder 1 tsp
All spice powder 1 tsp
White cumin powder 1 tsp
Crushed brown onion 1 tsp heaped
Yogurt 3 tbsp heaped
Coriander powder ½ tsp heaped
Hot oil 5 tbsp
Ingredients for Gravy
Oil 1 cup
Ginger garlic paste 1 tbsp heaped
Salt 1 tsp
White cumin powder 1 tsp
Coriander powder 1 tsp heaped
Chili powder 2 tsp
Turmeric a pinch
Ginger Julienne 1 tbsp
Brown onion crushed 3 tbsp
Yogurt beaten 1 ½ cup
Whole spices 1 tbsp
Coriander leaves chopped 2 tbsp
Method
Chop ½ kg mince from machine twice, finely chopperize 6 cloves garlic,1 inch ginger, 3 green chilies and 2 medium onions, add this chopparized mixture to the mince and again take out once from the chopper.
Grind together 2 tsp poppy seeds, 1 tsp raw rice and ¾ tsp fennel seeds, ¼ tsp nutmeg and ½ tsp mace very finely, keep aside. Now in the chopparize mince add half quantity of ground Masala. Also add in the mince 1 tsp salt, 1 tsp chili powder, 1 tsp all spice, 1 tsp white cumin powder, 1 tsp heaped crushed brown onion, 3 tbsp heaped yogurt, ½ tsp heaped coriander powder and 5 tbsp hot oil, mix well, make into big round balls and keep aside.
Method for Gravy
Heat 1 cup oil in a pan, add 1 tbsp ginger garlic paste, 1 tsp salt, 1 tsp coriander powder, 1 tsp cumin powder, 2 tsp chili powder and a pinch of turmeric, fry well adding little water, then add 1 ½ cup yogurt mixed with 3 tbsp brown onion and ½ cup water, fry well till oil comes on top, now add thick pieces of 250 gm carrots with ½ cup of water and fry for 5 minutes , take out carrots and keep aside, now add 2 ½ cups water and cook till it starts boiling, now add koftas and cook uncovered shaking the pan, cook for 15 minutes till koftas are firm, now add the left over powdered Masala of column 2, cover and cook on low flame till koftas are nearly done, put carrots again with 1 tbsp ginger Juliennes, simmer till done, sprinkle chopped coriander leaves and serve hot with naan.
Mutton ½ kg
Tomatoes chopped 2
Green chilies whole 4
Onion sliced 1 cup
Oil 1 cup
Rice (soak for 30 minutes) ½ kg
Pigeon peas (boiled) 250 gm
Cumin powder 1 tsp
Ginger garlic paste 1 tbsp
Dry mango powder ½ tsp
Turmeric ½ tsp
All spice ½ tsp
Chili powder 2 tsp
Coriander leaves chopped 2 tbsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Ingredients for Masala to Cook Boiled Daal
Tomato chopped 1
Curry leaves few
Chili powder 1 tsp
Cumin powder 1 tsp
Salt 1 tsp
Dry mango powder 1 tsp
Fenugreek seeds ¼ tsp
Turmeric ¼ tsp
Coriander powder ½ tsp
All spice ½ tsp
Ginger garlic paste ½ tsp
Brown onion 2 tbsp
Ingredients for Baghaar
White cumin whole 1 tsp
Ghee 2 tbsp heaped
Brown onion 2 tbsp
Method for Mutton Curry
Heat 1 cup oil, fry 1 cup sliced onion till light golden, add ½ kg mutton with 1 tbsp ginger garlic paste, 2 chopped tomatoes, 2 tsp chili powder, 1 ½ tsp salt, ½ tsp dry mango powder, 1 ½ tsp coriander powder, ½ tsp turmeric, ½ tsp all spice powder, 1 tsp cumin powder and ½ cup water, fry well, now add 2 cups of water, cover and cook till mutton tender. Then add in the boiled lentils mixture and cook till gravy thickens. Add to it 2 tbsp chopped coriander leaves and green chilies, keep aside.
Method for Daal
Boil 250gm pigeon peas in 6 cups of water till nearly done, save the boiling water and add to it 6 tbsp of gram flour, 3 tbsp of blended lentils. Keep aside.
Heat oil in pan, add few curry leaves and ¼ tsp fenugreek seeds. Also add 2 tbsp brown onion with ½ tsp ginger garlic paste, 1 finely chopped tomato, 1 tsp salt, 1 tsp chili powder, 1 tsp cumin powder, ½ tsp coriander powder, ¼ tsp turmeric, ½ tsp all spice powder and 1 tsp dry mango powder, fry well, add boiled lentil, cover and cook on low flame for 10 minutes. In a pan spread ½ boiled rice, top with lentils mixture, again top with remaining boil rice. Give baghaar on top and simmer till done.
To Serve
Remove rice in a platter, serve with cooked mutton curry.
Mince ½ kg
Potatoes (cut in square piece) 2
Tomatoes finely chopped 4
Green chilies whole 8
Mint leaves few
Peas 1 cup
Brown onion 1 cup
Rice ½ kg
Coriander leaves chopped ½ bunch
Oil ½ cup
Yogurt ½ cup
Milk ½ cup
Kewra water 1 tsp
Ginger garlic paste 1 tbsp heaped
Whole spices 1 tbsp
Whole spice 1 tbsp (again)
Chili powder 2 tsp heaped
Coriander powder 2 tsp heaped
Turmeric ½ tsp
All spice powder ½ tsp
Yellow color ¼ tsp
Salt 2 tbsp
Cumin powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil, add 1 cup brown onion with 1 tbsp whole spices, 1 tbsp ginger garlic paste, 4 chopped tomatoes, 2 tsp chili powder, 1 ½ tsp salt, ½ tsp turmeric, 2 tsp coriander powder and 1 ½ tsp cumin powder, fry well adding little water, add ½ kg mince with 2 potatoes, 1 cup peas and 1 cup water, cover and cook till all done, lastly add in ½ tsp all spice powder, 8 green chilies, ½ bunch coriander leaves and few mint leaves. Separately boil ½ kg rice with 2 tbsp salt and 1 tbsp whole spices till ¾ done. In a pan, spread half boiled rice, top with prepared mince mixture, spread remaining rice on top, put the mixture of ¼ tsp yellow color, ½ cup milk and 1 tsp kewra water on top, simmer for 15 to 20 minutes. Serve with Raita and Kachoomer.
Yogurt 1 cup
National Sindhi Biryani Masala 1 packet
Potatoes (cut in small cubes) 2
Tomatoes sliced 3
Boiled eggs 6
Green chilies whole 8
Rice (boiled with 2 tsp salt) ½ kg
Coriander leaves chopped ½ bunch
Oil ½ cup
Peas (boiled) ½ cup
Onion brown ½ cup
Whole spices 1 tbsp
Ginger garlic paste 2 tbsp
Mint leaves chopped 2 tbsp
Method
Heat ½ cup oil, add 1 tbsp whole spices, ½ cup brown onion, 2 tbsp ginger garlic paste, 1 packet National Sindhi Biryani Masala, fry well, add 2 small potatoes cut in cubes and ½ cup boiled peas with 1 cup yogurt, cover and cook till vegetables tender, add 6 boiled eggs, in a pan spread ½ boiled rice, top with egg and potato mixture, give a layer of chopped green Masala and 3 sliced tomatoes, top with remaining rice, spread 1 tbsp Kewra water with ¼ tsp yellow color, cover and simmer for 15 minutes.
Rice ½ kg
Water 2 liter
Salt ¼ tsp
Yellow color a pinch
Green cardamom 6
Cloves 6
Ghee ½ cup
Almonds and pistachio sliced ½ cup
Red and green artificial cherries chopped ½ cup
Khoya 1 cup
Sugar ½ kg
Method
Soak ½ kg rice for 30 minutes, boil 2 liter water in a pan with ¼ tsp salt, a pinch of color, 6 green cardamom and 6 cloves, add in soaked rice and cook till nearly done, drain and keep aside, in a pan heat ½ cup ghee, add ½ cup water and ½ kg sugar, cook until sugar dissolve and it has become into a thick syrup. When it starts boiling add boiled rice, cover and cook on medium flame for 10 minutes, when syrup starts drying, lower the heat and simmer with a wet napkin, lastly add in chopped almonds, pistachio, artificial cherries, khoya and simmer for 5 minutes, garnish with tiny gulab jamuns and serve.
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 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.
Rice (soaked for 30 minutes) 750 gm
Chicken 1 kg
Ginger 1 inch piece
Garlic 12 cloves
Onion 1 sliced
Salt 1 tsp
Mix whole spice 1 tbsp
Fried brown onion ½ cup
Ginger garlic paste 2 tbsp
Yogurt 1 cup
Oil ½ cup
National Bombay Biryani Masala 1 packet
Kewra water 1 tsp
Yellow color a pinch
Whole green chilies 6
Method
Boil 1 kg chicken with 8 cups water, 1 inch piece of ginger, 12 garlic cloves, 1 sliced onion, 1 tsp salt and 1 tbsp mix whole spices for 20 minutes till chicken is tender. Remove chicken, strain the stock and discard the seasonings. Cook 750 gm soaked rice in the leftover stock till done, in another pan, heat ½ cup oil, add ½ cup born onion, 2 tbsp ginger garlic paste, national 1 packet Bombay Biryani Masala, 1 cup yogurt and boiled chicken, with 6 whole green chilies, cook for 10 minutes till mixture thickens. Put half rice in a pan, top with chicken mixture, now spread remaining rice on top. Lastly top with 1 tsp Kewra and a pinch of yellow color mixture. Simmer for 15 minutes. Serve hot.
Ingredients:
Fish ½ kg
Rice ½ kg
Chili powder 2 tsp
Coriander powder 2 tsp
Cumin powder 2 tsp
Salt 1-1/2 tsp
Ginger garlic paste 1-1/2 tsp
All spice powder 1 tsp
Brown onion ½ cup
Tomato (chopped) 2
Curd 1 cup
Green chilies 6
Coriander leaves chopped as required
Fenugreek 4 bunches
Yellow color ¼ tsp mixed with ¼ cup water
Method
1. In a shallow frying pan heat oil. Add the fenugreek leaves, ginger garlic paste and all spice powder .Fry well.
2. Then add the chopped tomatoes and fry until they are reduced to a pulp.
3. Add the brown onions, curd and fish. Stir well to coat the fish with the tomato mixture. Fry for 5 minutes.
4. Turn the flame off and sprinkle the fish with chopped coriander and chilies.
5. In another pan boil the rice with salt till ¾ done.
6. In a large pan spread ½ of the boiled rice at the bottom then top it with the fish mixture .Keep on repeating this until the fish and the rice have been used up. Sprinkle the yellow color mixture on top and cover. Cook on a low flame for 15 minutes.
7. Once the dish is cooked leave it covered for a few minutes ,then remove the lid and fluff up the rice with a fork.
8. Serve hot.
Chicken boneless ½ kg
Rice ½ kg
Eggs boiled 2
Tomatoes finely chopped 4
Green chilies ground 6
French fries 1 cup
Yogurt 1 cup
Oil ½ cup
Brown onion ½ cup
Chili powder 1 tsp heaped
Ginger garlic paste 1 tsp heaped
Whole spice mix 1 tbsp
All spice ½ tsp
Coriander leaves ground 2 tbsp
Almonds fried and sliced 2 tbsp
Salt to taste
Method
Cut ½ kg chicken into thin strips, heat ½ cup oil in pan, add 1 tsp ginger garlic paste, salt, 1 tsp chili powder, ground green Masala, ½ cup brown onions with 4 chopped tomatoes, fry well till oil comes on top, add boneless chicken strips and fry well, add 1 cup water, cover and cook till chicken is tender.
To serve
Boil ½ kg rice with ¼ tsp salt and water as required. Put boiled rice in a platter, spread with beaten yogurt, again put rice to cover the yogurt, then put chicken mixture, cover with French fries, boiled and sliced eggs, garnish with fried almonds and chopped coriander leaves.
Jaggery ½ kg
Water 1-1/4 cup
Milk ½ cup
Green cardamom 1 tsp (crushed)
Coconut ½ cup (thinly sliced)
Rice ½ kg (soaked for 1 hour)
Ghee ½ cup (heaped)
Black cardamom 1 tsp (crushed)
Method:
Boil rice till nearly done.
Make sheera with jaggery water , milk, green cardamom till slightly thick,
Heat ghee in a pan add crushed black cardamom add the above sheera and cook till boiling, add sliced coconut with boiled rice cook for 5 minutes on high flame, lower flame and cook covered for 45 minutes
Meat 750 gm
Yogurt 250 gm
Basmati Rice 3 cup
Lemon sliced 2
Onion chopped 5 medium
Tomatoes chopped 5 medium
Green chilies whole 6 to 8
Oil or Ghee 1 ½ cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Coriander leaves chopped 2 tbsp
Mint leaves chopped 2 tbsp
Rice 3cups
Salt 3tbsp
Yellow food color a pinch
National Chatpatti Achari Biryani Masala 1 packet
Method
Heat 1 ½ cup oil in pan, add 5 chopped onion and fry well till its color turn to golden brown. Take 2 tbsp of fried onion out of pan and keep aside. Now add in pan, 750 gm meat, 1 tbsp garlic paste, 1 tbsp ginger paste and fry for 5 to 10 minutes. Now add water as required, cover and cook well. Now add 5 chopped tomatoes, 250 gm yogurt and 1 packet National Chatpatti Achari Biryani Masala. Cook over low flame till meat is tender and oil come on top. Then add 6 to 8 whole green chilies, 2 tbsp chopped coriander leaves, 2 tbsp mint leaves and 2 sliced lemon. Turn the flame off. In other pan, boil 3 cups basmati rice with 3 tbsp salt and 12 glasses of water. Cook till 3/4th done. In a large skillet, spread a layer of prepared Masala, top with a layer of boiled rice, repeat the same with one more layer of Masala and boiled rice. Pour yellow color mixture on top, simmer for 5 minutes on high flame, then simmer for another 10 minutes over low flame. Garnish with fried brown onion and serve hot with Raita.
Boiled rice ½ kg
Prawns cleaned ½ kg
Tomatoes chopped 2
Green chilies 4 whole
Oil ½ cup
Yogurt ½ cup
Cream ½ cup
Brown onion ½ cup
Curry leaves 10 to 12
Cumin roasted and crushed 1 tsp
Coriander roasted and crushed 1 tsp
Kewra water 1 tbsp
Corn flour 1 tbsp
Water 1 tbsp
Tomato paste 1 tbsp
Garlic paste 3 tsp
Chili powder ½ tsp
Turmeric powder ½ tsp
Lemon juice 2 tbsp
Coriander leaves chopped 2 tbsp
Salt 1 ½ tsp
Method
Heat ¼ cup oil, add 10 to 12 curry leaves with 2 chopped tomatoes, fry for 2 minutes, add ½ cup beaten yogurt with ½ tsp turmeric ½ tsp coriander, 1 ½ tsp chili powder, 1 tbsp tomato paste, 3 tsp garlic paste, 2 tbsp lemon juice and 4 whole green chilies, fry well for 5 minutes. Now add ½ kg prawns and fry well, lastly add ½ cup cream with 2 tbsp chopped coriander leaves, thicken mixture with 1 tsp corn flour mixed with 1 tbsp water, remove from fire. Boil rice with pinch of yellow color, arrange in a circle on the edge of the platter, arrange prawn curry in the middle, garnish with chopped coriander leaves and fried brown onion.
Boiled rice ½ kg
Eggs 2 beaten
Mushrooms 6 sliced
Cabbage chopped into tiny cubes 1 cup
Capsicum cut into tiny cubes 1
Carrot cut into tiny cubes 1
Bean sprouts 1 cup
Water ½ cup
Oil ¼ cup
Peas boiled ¼ cup
Sweet corn ¼ cup
Stock 1 ½ cup
Salt 1 1/4tsp
Garlic crushed 1 tbsp
Ginger Juliennes 1 tbsp
Black pepper ½tsp +1/4tsp
Soya sauce 2 tbsp
Ketchup 2 tbsp
Corn flour 2 tbsp heaped
Sugar 1tsp
Method
Heat oil, add 2 beaten eggs. Also add½ kg boiled rice with 1 tsp salt and ½ tsp pepper, mix well and keep aside.
Heat ¼ cup oil, add 1 tbsp crushed garlic, fry for a minute, now add 6 sliced mushrooms, 1 cup chopped cabbage, 1 capsicum cut into tiny cubes, 1 carrot cut into tiny cubes, 1 cup bean sprouts, ¼ cup boiled peas and ¼ cup sweet corn with 1 tbsp ginger sliced, ¼ tsp salt, ¼ tsp black pepper, 1 tsp sugar, 2 tbsp ketchup, 2 tbsp soya sauce. Also add 1 ½ cup stock and cook till mixture start boiling. Add 2 tbsp corn flour mix with ½ cup water and cook till mixture thickens. Arrange rice on a serving platter, pour vegetable topping and serve immediately.
Chicken (cut into 16 pieces) 1 whole
Red chilies whole 6
Onion chopped 2
Rice ½ kg
Oil ½ cup
Cumin seeds 2 tsp
Ginger garlic paste 1 tsp
Garlic chopped 1 tbsp
Ginger chopped 1 tbsp
All spice 2 tsp
Salt 2 tsp
Method
In a pan add 2 cups of water with chicken pieces , 1 chopped onion, 1 tbsp chopped garlic, 1 tsp salt, 6 whole red chilies, 1 tsp cumin seeds and 1 tsp all spice powder. Let it cook till chicken is tender and 1 cup stock left, remove chicken drain stock and keep aside.
Method for Rice
Heat ½ cup oil in a earthenware pot, add 1 tsp cumin seeds, with 1 chopped onion and fry till brown, add 1 tsp ginger garlic paste, boiled chicken with 4 cups of water and left over stock, cook till boiling, add soaked rice with 1 tsp salt and 1 tsp all spice powder, cover and cook till rice done.
Boiled rice 4 cups
Chicken breast (thinly sliced) 1 cup
Eggs (to make omelet) 2
Mushroom sliced 8
Prawns 15
Oil ¼ cup
Spring onion chopped ½ cup
Garlic paste 1 tsp
Curry powder 1 tsp heaped
Salt 1 tsp
Soya sauce 2 tbsp
Coriander leaves chopped 2 tbsp
Ketchup 4 tbsp
Method
Heat ¼ cup oil in a wok, add 1 cup chicken strips and cook for 5 minutes, add 8 mushrooms, 15 prawns, 1 tsp salt, 1 tsp curry powder, 4 tbsp ketchup, ½ cup chopped spring onion, 2 tbsp soya sauce and 4 cups boiled rice. Mix well lastly adds 2 tbsp coriander leaves, remove in a platter, garnish with omelets cut into thin strips.
Royal Kabuli Pullao
Ingredients
Chicken ½ kg (4 pieces)
Oil ½ cup
Onion 2 sliced
Salt 1 tsp
Cloves 10
Black cardamom 4
Cinnamon 4 sticks
Green cardamom 4
White cumin seeds 1 tsp
Stock cubes 2
Rice
(Soaked for 30 minutes and ¾th boiled) ½ kg
Carrot (julienne) 1
Almond blanched and sliced 2 tbsp
Pistachios blanched and sliced 2 tbsp
Raisins 20 cleaned soaked in water
Green cardamom powder ½ tsp
Sugar 1 tbsp
Method
In a large skillet heat ½ cup oil, fry 2 sliced onion till dark golden brown, remove and crush, in the same oil fry ½ kg chicken pieces till they turn into light golden, add in 1 tsp salt and keep frying chicken till light golden, also add in crushed brown onion. Now add 3 cups water, cover and cook for 10 minutes, then add 10 Cloves, 4 Black cardamom, 4 Cinnamon sticks, 4 Green cardamoms, and 1 tsp White cumin seeds, cook till chicken is tender. Remove chicken pieces, add the stock cube to the mixture, also add in ½ kg boiled rice, mix well then add the chicken pieces to the pan, simmer till rice is tender. Remove in a rice platter.
To prepare topping
Heat 2 tbsp oil add carrots, 2 tbsp almonds, 2 tbsp pistachios, 20 soaked raisin, ½ tsp green cardamom powder and 1 tbsp sugar, cook for 5 minutes, pour the mixture on top of the rice.
Mutton ½ kg
Rice ½ kg
Cashew nuts fried 15
Yogurt 1 ½ cup
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Whole spices mix 1 tbsp
Lukewarm milk 1 tbsp
All spice ½ tsp
Salt 2 tsp
Almonds and pistachio sliced 3 tbsp
Saffron ½ tsp
Onion chopped 1 cup
Oil ½ cup
Method
Soak ½ tsp saffron in 1 tbsp lukewarm milk. Heat ½ cup oil, fry 1 cup chopped onion till golden, add ½ kg mutton fry for 5 minutes add 1 tbsp whole spices, 1 tsp ginger garlic paste, 1 ½ cup yogurt, 1 tsp chili powder, 2 tsp salt, fry well add 2 cups of water cover and cook till mutton tender then add ½ kg soaked rice with cups of water cover and cook till rice and meat done, lastly add ½ tsp saffron and milk mixture, remove rice in a serving platter, topped with fried 15 cashew nuts, 3 tbsp each almonds and pistachio.
Water 6 cups
Bay leaf 4
Black cardamom 2
Mint leaves 8
Garlic 6 cloves
Dried ginger 1 small piece
Fennel seeds 1 tbsp
Cinnamon 1 stick
Ingredients for Mutton
Mutton ½ kg
Onion 1 sliced
Cloves 4
Black cardamom 1
Green cardamom 4
Green chilies ground 2 tsp
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Tomatoes 2
Brown onion ½ cup
Oil ½ cup
Potatoes 4
Rice ½ kg
Method
In a pan put all together 6 cups Water, 4 Bay leaf, Dried ginger 1 small piece, 1 tbsp Fennel seeds, 1 stick Cinnamon, 2 Black cardamom, 8 Mint leaves, 6 Garlic cloves and cook for 20 minutes, strain the stock and keep aside, add this stock to the pan add in ½ kg mutton with 1 tbsp ginger garlic paste, 4 cloves, 1 sliced onion, 1 black cardamom, 4 green cardamom, 2 tsp ground green chilies and cook till mutton half done. Now add 4 potatoes, 1 cup yogurt, 2 tomatoes slice and ½ cup brown onion, boil ½ kg rice with 1 tbsp salt till half done, strain and reserve ½ cup water of the rice, in a pan spread mutton mixture cover with boil rice, sprinkle with reserved water from rice, heat ½ cup oil and pour on top of rice, simmer for 15 minutes on low flame.
Mutton bong (cut into big pieces) 1 kg
Cloves 6
Green cardamom 8
Black pepper 8
Water 4 cups
Yogurt ½ cup
Salt 2 tsp
Ginger chopped 2 tbsp
Garlic chopped 1 ½ tbsp
Ingredients for Rice
Rice (soaked for 30 minutes) 750 gm
Ghee 1 cup
Mint 1 bunch
Coriander leaves ½ bunch
Green chilies 20 small ones
Yogurt 1 ½ cup
Saffron 1 tsp
Kewra water 1 tsp
Ginger Juliennes 1 tbsp
Yellow color ¼ tsp
Mace grinded ¼ tsp
White cumin whole 1 ½ tsp
Method
In a pan put 1 kg mutton bong with 4 cups water, 2 tbsp chopped ginger, 1 ½ tbsp chopped garlic, ½ cup yogurt, 6 cloves, 8 green cardamom, 8 black pepper, 2 tsp salt and cook till tender and 1 cup stock left, now shift the meat to the corner of the pan and make a hollow in the centre. Mix ¼ tsp yellow color in 1-1/2 cup yogurt and spread on the mutton pieces only, add 1 ½ tsp white cumin seeds, ¼ tsp mace powder, 20 green chilies, 1 bunch mint chopped, ½ bunch chopped coriander leaves and 1 tbsp ginger Juliennes. Now put the boiled rice in hollow portion first and then spread rice on mutton to cover the meat well, cover and simmer for 15 minutes, when steam start to come out add the ghee and water mixture 1 cup saved from the boiled rice. Then add 1 tsp crushed saffron and 1 tsp kewra mixture, simmer for 15 minutes, mix biryani well and serve.
Chicken cut into 16 pieces 1 kg
Rice boiled with 2 tbsp salt ½ kg
Onion sliced and fried light golden 2
Potatoes cut into 4 pieces and fried 3
Yogurt 1 cup
Milk ½ cup
Oil ½ cup
Kewra water 1 tsp
Ginger garlic paste 1 tbsp
Saffron ½ tsp
All spice ½ tsp
Cashew nuts grinded 2 tbsp
Salt 1 ½ tsp heaped
Ingredients for Paste
Coriander leaves 1 cup
Onion chopped 1
Green chilies 12
All spice powder ½ tsp
Desiccated coconut 2 tbsp
Sticky Rice 1 cup
Coconut Milk 1 cup
Water 1 cup
Condensed Milk ½ cup
Butter 1 tbsp
Sugar 2 tbsp
Method
Soak 1 cup sticky rice in enough water to cover the rice for at least an hour, then heat 1 tbsp butter in a pan add soaked rice, stir fry for 2 minutes, add 1 cup water and cook the rice till half done then add 1 cup coconut milk, 2 tbsp sugar and ½ cup condensed milk, leave it on slow fire till rice absorb coconut milk, the rice should be mushy and soft, remove, serve with mango slices.
Mince ½ kg
Onion ground 2
Green chilies whole 6
Yogurt 1 cup
Oil ½ cup
All spice 1 tsp
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
Coriander roasted and crushed 2 tsp
Chili powder 2 tsp heaped
Cardamom powder ½ tsp
Coriander leaves 2 tbsp
Mint leaves chopped 2 tbsp
Cumin crushed 1 tsp
Ingredients for Khichri
Rice 300 gm
Oil ¼ cup
Yellow lentils ½ cup
Milk ½ cup
Turmeric ¼ tsp
Ginger garlic ½ tsp
Salt 2 tsp
Onion brown 3 tbsp
Mutton boiled ½ kg
Rice (soak for half an hour) ½ kg
Spinach (very finely chopped) ½ kg
Onion chopped 1
Green chilies 6
Dill 1 bunch
Fenugreek 4 small bunches
Oil ½ cup
Whole spices 1 tbsp
Ginger garlic paste 1 tbsp
Salt 1 tsp + 1 tsp
Chicken 1 kg (16 pieces)
Rice ½ kg soaked for ½ and hour
Tomato 1 chopped
Whole Green chilies 6
Mint 1 cup
Water 6 cups
Brown onion ½ cup
Oil ½ cup
Chili powder 1 tsp
All spice powder 1 tsp
Whole spice mixed 1 tbsp
Ginger garlic paste 2 tsp
Salt 1 tsp + 1 tsp
Black cumin ½ tsp
Coriander leaves chopped 4 tbsp
Flour 2 cups
Wheat flour 1 cup
Salt ½ tsp
Ingredients for paste
Egg white 1
Ghee melted 2 tbsp
Flour 2 tbsp
In a pan, put ½ quantity of boiled rice, topped with kofta mixture then curd mixture also topped with chopped coriander and mint leaves, dried plum, spread reaming rice on top of kofta, add ¼ cup oil on top and leave it on dum on low flame for 15 min.
- Shab Daigh
Carrots cut into 2 inch thick pieces 250 gm
Column 1
Mince ½ kg
Garlic 6 cloves
Onion 2 medium
Green chilies 3 big ones
Ginger 1 inch piece
Column 2
Poppy seeds 2 tsp leveled
Raw rice 1 tsp leveled
Fennel seeds ¾ tsp leveled
Nutmeg ¼ tsp
Mace ground ½ tsp
Colum 3
Salt 1 tsp
Chili powder 1 tsp
All spice powder 1 tsp
White cumin powder 1 tsp
Crushed brown onion 1 tsp heaped
Yogurt 3 tbsp heaped
Coriander powder ½ tsp heaped
Hot oil 5 tbsp
Ingredients for Gravy
Oil 1 cup
Ginger garlic paste 1 tbsp heaped
Salt 1 tsp
White cumin powder 1 tsp
Coriander powder 1 tsp heaped
Chili powder 2 tsp
Turmeric a pinch
Ginger Julienne 1 tbsp
Brown onion crushed 3 tbsp
Yogurt beaten 1 ½ cup
Whole spices 1 tbsp
Coriander leaves chopped 2 tbsp
Method
Chop ½ kg mince from machine twice, finely chopperize 6 cloves garlic,1 inch ginger, 3 green chilies and 2 medium onions, add this chopparized mixture to the mince and again take out once from the chopper.
Grind together 2 tsp poppy seeds, 1 tsp raw rice and ¾ tsp fennel seeds, ¼ tsp nutmeg and ½ tsp mace very finely, keep aside. Now in the chopparize mince add half quantity of ground Masala. Also add in the mince 1 tsp salt, 1 tsp chili powder, 1 tsp all spice, 1 tsp white cumin powder, 1 tsp heaped crushed brown onion, 3 tbsp heaped yogurt, ½ tsp heaped coriander powder and 5 tbsp hot oil, mix well, make into big round balls and keep aside.
Method for Gravy
Heat 1 cup oil in a pan, add 1 tbsp ginger garlic paste, 1 tsp salt, 1 tsp coriander powder, 1 tsp cumin powder, 2 tsp chili powder and a pinch of turmeric, fry well adding little water, then add 1 ½ cup yogurt mixed with 3 tbsp brown onion and ½ cup water, fry well till oil comes on top, now add thick pieces of 250 gm carrots with ½ cup of water and fry for 5 minutes , take out carrots and keep aside, now add 2 ½ cups water and cook till it starts boiling, now add koftas and cook uncovered shaking the pan, cook for 15 minutes till koftas are firm, now add the left over powdered Masala of column 2, cover and cook on low flame till koftas are nearly done, put carrots again with 1 tbsp ginger Juliennes, simmer till done, sprinkle chopped coriander leaves and serve hot with naan.
- Daal Chawal Palida
Mutton ½ kg
Tomatoes chopped 2
Green chilies whole 4
Onion sliced 1 cup
Oil 1 cup
Rice (soak for 30 minutes) ½ kg
Pigeon peas (boiled) 250 gm
Cumin powder 1 tsp
Ginger garlic paste 1 tbsp
Dry mango powder ½ tsp
Turmeric ½ tsp
All spice ½ tsp
Chili powder 2 tsp
Coriander leaves chopped 2 tbsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Ingredients for Masala to Cook Boiled Daal
Tomato chopped 1
Curry leaves few
Chili powder 1 tsp
Cumin powder 1 tsp
Salt 1 tsp
Dry mango powder 1 tsp
Fenugreek seeds ¼ tsp
Turmeric ¼ tsp
Coriander powder ½ tsp
All spice ½ tsp
Ginger garlic paste ½ tsp
Brown onion 2 tbsp
Ingredients for Baghaar
White cumin whole 1 tsp
Ghee 2 tbsp heaped
Brown onion 2 tbsp
Method for Mutton Curry
Heat 1 cup oil, fry 1 cup sliced onion till light golden, add ½ kg mutton with 1 tbsp ginger garlic paste, 2 chopped tomatoes, 2 tsp chili powder, 1 ½ tsp salt, ½ tsp dry mango powder, 1 ½ tsp coriander powder, ½ tsp turmeric, ½ tsp all spice powder, 1 tsp cumin powder and ½ cup water, fry well, now add 2 cups of water, cover and cook till mutton tender. Then add in the boiled lentils mixture and cook till gravy thickens. Add to it 2 tbsp chopped coriander leaves and green chilies, keep aside.
Method for Daal
Boil 250gm pigeon peas in 6 cups of water till nearly done, save the boiling water and add to it 6 tbsp of gram flour, 3 tbsp of blended lentils. Keep aside.
Heat oil in pan, add few curry leaves and ¼ tsp fenugreek seeds. Also add 2 tbsp brown onion with ½ tsp ginger garlic paste, 1 finely chopped tomato, 1 tsp salt, 1 tsp chili powder, 1 tsp cumin powder, ½ tsp coriander powder, ¼ tsp turmeric, ½ tsp all spice powder and 1 tsp dry mango powder, fry well, add boiled lentil, cover and cook on low flame for 10 minutes. In a pan spread ½ boiled rice, top with lentils mixture, again top with remaining boil rice. Give baghaar on top and simmer till done.
To Serve
Remove rice in a platter, serve with cooked mutton curry.
- Qeema Biryani
Mince ½ kg
Potatoes (cut in square piece) 2
Tomatoes finely chopped 4
Green chilies whole 8
Mint leaves few
Peas 1 cup
Brown onion 1 cup
Rice ½ kg
Coriander leaves chopped ½ bunch
Oil ½ cup
Yogurt ½ cup
Milk ½ cup
Kewra water 1 tsp
Ginger garlic paste 1 tbsp heaped
Whole spices 1 tbsp
Whole spice 1 tbsp (again)
Chili powder 2 tsp heaped
Coriander powder 2 tsp heaped
Turmeric ½ tsp
All spice powder ½ tsp
Yellow color ¼ tsp
Salt 2 tbsp
Cumin powder 1 ½ tsp
Salt 1 ½ tsp
Method
Heat ½ cup oil, add 1 cup brown onion with 1 tbsp whole spices, 1 tbsp ginger garlic paste, 4 chopped tomatoes, 2 tsp chili powder, 1 ½ tsp salt, ½ tsp turmeric, 2 tsp coriander powder and 1 ½ tsp cumin powder, fry well adding little water, add ½ kg mince with 2 potatoes, 1 cup peas and 1 cup water, cover and cook till all done, lastly add in ½ tsp all spice powder, 8 green chilies, ½ bunch coriander leaves and few mint leaves. Separately boil ½ kg rice with 2 tbsp salt and 1 tbsp whole spices till ¾ done. In a pan, spread half boiled rice, top with prepared mince mixture, spread remaining rice on top, put the mixture of ¼ tsp yellow color, ½ cup milk and 1 tsp kewra water on top, simmer for 15 to 20 minutes. Serve with Raita and Kachoomer.
- Nawabi Anday Ki Biryani
Yogurt 1 cup
National Sindhi Biryani Masala 1 packet
Potatoes (cut in small cubes) 2
Tomatoes sliced 3
Boiled eggs 6
Green chilies whole 8
Rice (boiled with 2 tsp salt) ½ kg
Coriander leaves chopped ½ bunch
Oil ½ cup
Peas (boiled) ½ cup
Onion brown ½ cup
Whole spices 1 tbsp
Ginger garlic paste 2 tbsp
Mint leaves chopped 2 tbsp
Method
Heat ½ cup oil, add 1 tbsp whole spices, ½ cup brown onion, 2 tbsp ginger garlic paste, 1 packet National Sindhi Biryani Masala, fry well, add 2 small potatoes cut in cubes and ½ cup boiled peas with 1 cup yogurt, cover and cook till vegetables tender, add 6 boiled eggs, in a pan spread ½ boiled rice, top with egg and potato mixture, give a layer of chopped green Masala and 3 sliced tomatoes, top with remaining rice, spread 1 tbsp Kewra water with ¼ tsp yellow color, cover and simmer for 15 minutes.
- Zarda
Rice ½ kg
Water 2 liter
Salt ¼ tsp
Yellow color a pinch
Green cardamom 6
Cloves 6
Ghee ½ cup
Almonds and pistachio sliced ½ cup
Red and green artificial cherries chopped ½ cup
Khoya 1 cup
Sugar ½ kg
Method
Soak ½ kg rice for 30 minutes, boil 2 liter water in a pan with ¼ tsp salt, a pinch of color, 6 green cardamom and 6 cloves, add in soaked rice and cook till nearly done, drain and keep aside, in a pan heat ½ cup ghee, add ½ cup water and ½ kg sugar, cook until sugar dissolve and it has become into a thick syrup. When it starts boiling add boiled rice, cover and cook on medium flame for 10 minutes, when syrup starts drying, lower the heat and simmer with a wet napkin, lastly add in chopped almonds, pistachio, artificial cherries, khoya and simmer for 5 minutes, garnish with tiny gulab jamuns and serve.
- Aslam Road ki Biryani
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 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.
- Pulao Biryani with National Bombay Biryani Masala
Rice (soaked for 30 minutes) 750 gm
Chicken 1 kg
Ginger 1 inch piece
Garlic 12 cloves
Onion 1 sliced
Salt 1 tsp
Mix whole spice 1 tbsp
Fried brown onion ½ cup
Ginger garlic paste 2 tbsp
Yogurt 1 cup
Oil ½ cup
National Bombay Biryani Masala 1 packet
Kewra water 1 tsp
Yellow color a pinch
Whole green chilies 6
Method
Boil 1 kg chicken with 8 cups water, 1 inch piece of ginger, 12 garlic cloves, 1 sliced onion, 1 tsp salt and 1 tbsp mix whole spices for 20 minutes till chicken is tender. Remove chicken, strain the stock and discard the seasonings. Cook 750 gm soaked rice in the leftover stock till done, in another pan, heat ½ cup oil, add ½ cup born onion, 2 tbsp ginger garlic paste, national 1 packet Bombay Biryani Masala, 1 cup yogurt and boiled chicken, with 6 whole green chilies, cook for 10 minutes till mixture thickens. Put half rice in a pan, top with chicken mixture, now spread remaining rice on top. Lastly top with 1 tsp Kewra and a pinch of yellow color mixture. Simmer for 15 minutes. Serve hot.
- Fish Biryani
Ingredients:
Fish ½ kg
Rice ½ kg
Chili powder 2 tsp
Coriander powder 2 tsp
Cumin powder 2 tsp
Salt 1-1/2 tsp
Ginger garlic paste 1-1/2 tsp
All spice powder 1 tsp
Brown onion ½ cup
Tomato (chopped) 2
Curd 1 cup
Green chilies 6
Coriander leaves chopped as required
Fenugreek 4 bunches
Yellow color ¼ tsp mixed with ¼ cup water
Method
1. In a shallow frying pan heat oil. Add the fenugreek leaves, ginger garlic paste and all spice powder .Fry well.
2. Then add the chopped tomatoes and fry until they are reduced to a pulp.
3. Add the brown onions, curd and fish. Stir well to coat the fish with the tomato mixture. Fry for 5 minutes.
4. Turn the flame off and sprinkle the fish with chopped coriander and chilies.
5. In another pan boil the rice with salt till ¾ done.
6. In a large pan spread ½ of the boiled rice at the bottom then top it with the fish mixture .Keep on repeating this until the fish and the rice have been used up. Sprinkle the yellow color mixture on top and cover. Cook on a low flame for 15 minutes.
7. Once the dish is cooked leave it covered for a few minutes ,then remove the lid and fluff up the rice with a fork.
8. Serve hot.
- Shah Jahani Pulao
Chicken boneless ½ kg
Rice ½ kg
Eggs boiled 2
Tomatoes finely chopped 4
Green chilies ground 6
French fries 1 cup
Yogurt 1 cup
Oil ½ cup
Brown onion ½ cup
Chili powder 1 tsp heaped
Ginger garlic paste 1 tsp heaped
Whole spice mix 1 tbsp
All spice ½ tsp
Coriander leaves ground 2 tbsp
Almonds fried and sliced 2 tbsp
Salt to taste
Method
Cut ½ kg chicken into thin strips, heat ½ cup oil in pan, add 1 tsp ginger garlic paste, salt, 1 tsp chili powder, ground green Masala, ½ cup brown onions with 4 chopped tomatoes, fry well till oil comes on top, add boneless chicken strips and fry well, add 1 cup water, cover and cook till chicken is tender.
To serve
Boil ½ kg rice with ¼ tsp salt and water as required. Put boiled rice in a platter, spread with beaten yogurt, again put rice to cover the yogurt, then put chicken mixture, cover with French fries, boiled and sliced eggs, garnish with fried almonds and chopped coriander leaves.
- Gur Walay Chawal
Jaggery ½ kg
Water 1-1/4 cup
Milk ½ cup
Green cardamom 1 tsp (crushed)
Coconut ½ cup (thinly sliced)
Rice ½ kg (soaked for 1 hour)
Ghee ½ cup (heaped)
Black cardamom 1 tsp (crushed)
Method:
Boil rice till nearly done.
Make sheera with jaggery water , milk, green cardamom till slightly thick,
Heat ghee in a pan add crushed black cardamom add the above sheera and cook till boiling, add sliced coconut with boiled rice cook for 5 minutes on high flame, lower flame and cook covered for 45 minutes
- National Chatpatti Achari Biryani
Meat 750 gm
Yogurt 250 gm
Basmati Rice 3 cup
Lemon sliced 2
Onion chopped 5 medium
Tomatoes chopped 5 medium
Green chilies whole 6 to 8
Oil or Ghee 1 ½ cup
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Coriander leaves chopped 2 tbsp
Mint leaves chopped 2 tbsp
Rice 3cups
Salt 3tbsp
Yellow food color a pinch
National Chatpatti Achari Biryani Masala 1 packet
Method
Heat 1 ½ cup oil in pan, add 5 chopped onion and fry well till its color turn to golden brown. Take 2 tbsp of fried onion out of pan and keep aside. Now add in pan, 750 gm meat, 1 tbsp garlic paste, 1 tbsp ginger paste and fry for 5 to 10 minutes. Now add water as required, cover and cook well. Now add 5 chopped tomatoes, 250 gm yogurt and 1 packet National Chatpatti Achari Biryani Masala. Cook over low flame till meat is tender and oil come on top. Then add 6 to 8 whole green chilies, 2 tbsp chopped coriander leaves, 2 tbsp mint leaves and 2 sliced lemon. Turn the flame off. In other pan, boil 3 cups basmati rice with 3 tbsp salt and 12 glasses of water. Cook till 3/4th done. In a large skillet, spread a layer of prepared Masala, top with a layer of boiled rice, repeat the same with one more layer of Masala and boiled rice. Pour yellow color mixture on top, simmer for 5 minutes on high flame, then simmer for another 10 minutes over low flame. Garnish with fried brown onion and serve hot with Raita.
- Prawn Pulao Bahar
Boiled rice ½ kg
Prawns cleaned ½ kg
Tomatoes chopped 2
Green chilies 4 whole
Oil ½ cup
Yogurt ½ cup
Cream ½ cup
Brown onion ½ cup
Curry leaves 10 to 12
Cumin roasted and crushed 1 tsp
Coriander roasted and crushed 1 tsp
Kewra water 1 tbsp
Corn flour 1 tbsp
Water 1 tbsp
Tomato paste 1 tbsp
Garlic paste 3 tsp
Chili powder ½ tsp
Turmeric powder ½ tsp
Lemon juice 2 tbsp
Coriander leaves chopped 2 tbsp
Salt 1 ½ tsp
Method
Heat ¼ cup oil, add 10 to 12 curry leaves with 2 chopped tomatoes, fry for 2 minutes, add ½ cup beaten yogurt with ½ tsp turmeric ½ tsp coriander, 1 ½ tsp chili powder, 1 tbsp tomato paste, 3 tsp garlic paste, 2 tbsp lemon juice and 4 whole green chilies, fry well for 5 minutes. Now add ½ kg prawns and fry well, lastly add ½ cup cream with 2 tbsp chopped coriander leaves, thicken mixture with 1 tsp corn flour mixed with 1 tbsp water, remove from fire. Boil rice with pinch of yellow color, arrange in a circle on the edge of the platter, arrange prawn curry in the middle, garnish with chopped coriander leaves and fried brown onion.
- Seven Jewel Rice
Boiled rice ½ kg
Eggs 2 beaten
Mushrooms 6 sliced
Cabbage chopped into tiny cubes 1 cup
Capsicum cut into tiny cubes 1
Carrot cut into tiny cubes 1
Bean sprouts 1 cup
Water ½ cup
Oil ¼ cup
Peas boiled ¼ cup
Sweet corn ¼ cup
Stock 1 ½ cup
Salt 1 1/4tsp
Garlic crushed 1 tbsp
Ginger Juliennes 1 tbsp
Black pepper ½tsp +1/4tsp
Soya sauce 2 tbsp
Ketchup 2 tbsp
Corn flour 2 tbsp heaped
Sugar 1tsp
Method
Heat oil, add 2 beaten eggs. Also add½ kg boiled rice with 1 tsp salt and ½ tsp pepper, mix well and keep aside.
Heat ¼ cup oil, add 1 tbsp crushed garlic, fry for a minute, now add 6 sliced mushrooms, 1 cup chopped cabbage, 1 capsicum cut into tiny cubes, 1 carrot cut into tiny cubes, 1 cup bean sprouts, ¼ cup boiled peas and ¼ cup sweet corn with 1 tbsp ginger sliced, ¼ tsp salt, ¼ tsp black pepper, 1 tsp sugar, 2 tbsp ketchup, 2 tbsp soya sauce. Also add 1 ½ cup stock and cook till mixture start boiling. Add 2 tbsp corn flour mix with ½ cup water and cook till mixture thickens. Arrange rice on a serving platter, pour vegetable topping and serve immediately.
- Handi Dum Pukht Pulao
Chicken (cut into 16 pieces) 1 whole
Red chilies whole 6
Onion chopped 2
Rice ½ kg
Oil ½ cup
Cumin seeds 2 tsp
Ginger garlic paste 1 tsp
Garlic chopped 1 tbsp
Ginger chopped 1 tbsp
All spice 2 tsp
Salt 2 tsp
Method
In a pan add 2 cups of water with chicken pieces , 1 chopped onion, 1 tbsp chopped garlic, 1 tsp salt, 6 whole red chilies, 1 tsp cumin seeds and 1 tsp all spice powder. Let it cook till chicken is tender and 1 cup stock left, remove chicken drain stock and keep aside.
Method for Rice
Heat ½ cup oil in a earthenware pot, add 1 tsp cumin seeds, with 1 chopped onion and fry till brown, add 1 tsp ginger garlic paste, boiled chicken with 4 cups of water and left over stock, cook till boiling, add soaked rice with 1 tsp salt and 1 tsp all spice powder, cover and cook till rice done.
- Nasi Goreng (Indonesian Rice)
Boiled rice 4 cups
Chicken breast (thinly sliced) 1 cup
Eggs (to make omelet) 2
Mushroom sliced 8
Prawns 15
Oil ¼ cup
Spring onion chopped ½ cup
Garlic paste 1 tsp
Curry powder 1 tsp heaped
Salt 1 tsp
Soya sauce 2 tbsp
Coriander leaves chopped 2 tbsp
Ketchup 4 tbsp
Method
Heat ¼ cup oil in a wok, add 1 cup chicken strips and cook for 5 minutes, add 8 mushrooms, 15 prawns, 1 tsp salt, 1 tsp curry powder, 4 tbsp ketchup, ½ cup chopped spring onion, 2 tbsp soya sauce and 4 cups boiled rice. Mix well lastly adds 2 tbsp coriander leaves, remove in a platter, garnish with omelets cut into thin strips.
Royal Kabuli Pullao
Ingredients
Chicken ½ kg (4 pieces)
Oil ½ cup
Onion 2 sliced
Salt 1 tsp
Cloves 10
Black cardamom 4
Cinnamon 4 sticks
Green cardamom 4
White cumin seeds 1 tsp
Stock cubes 2
Rice
(Soaked for 30 minutes and ¾th boiled) ½ kg
Carrot (julienne) 1
Almond blanched and sliced 2 tbsp
Pistachios blanched and sliced 2 tbsp
Raisins 20 cleaned soaked in water
Green cardamom powder ½ tsp
Sugar 1 tbsp
Method
In a large skillet heat ½ cup oil, fry 2 sliced onion till dark golden brown, remove and crush, in the same oil fry ½ kg chicken pieces till they turn into light golden, add in 1 tsp salt and keep frying chicken till light golden, also add in crushed brown onion. Now add 3 cups water, cover and cook for 10 minutes, then add 10 Cloves, 4 Black cardamom, 4 Cinnamon sticks, 4 Green cardamoms, and 1 tsp White cumin seeds, cook till chicken is tender. Remove chicken pieces, add the stock cube to the mixture, also add in ½ kg boiled rice, mix well then add the chicken pieces to the pan, simmer till rice is tender. Remove in a rice platter.
To prepare topping
Heat 2 tbsp oil add carrots, 2 tbsp almonds, 2 tbsp pistachios, 20 soaked raisin, ½ tsp green cardamom powder and 1 tbsp sugar, cook for 5 minutes, pour the mixture on top of the rice.
- Rani Pasand Pulao
Mutton ½ kg
Rice ½ kg
Cashew nuts fried 15
Yogurt 1 ½ cup
Ginger garlic paste 1 tsp
Chili powder 1 tsp
Whole spices mix 1 tbsp
Lukewarm milk 1 tbsp
All spice ½ tsp
Salt 2 tsp
Almonds and pistachio sliced 3 tbsp
Saffron ½ tsp
Onion chopped 1 cup
Oil ½ cup
Method
Soak ½ tsp saffron in 1 tbsp lukewarm milk. Heat ½ cup oil, fry 1 cup chopped onion till golden, add ½ kg mutton fry for 5 minutes add 1 tbsp whole spices, 1 tsp ginger garlic paste, 1 ½ cup yogurt, 1 tsp chili powder, 2 tsp salt, fry well add 2 cups of water cover and cook till mutton tender then add ½ kg soaked rice with cups of water cover and cook till rice and meat done, lastly add ½ tsp saffron and milk mixture, remove rice in a serving platter, topped with fried 15 cashew nuts, 3 tbsp each almonds and pistachio.
- White Masala Biryani
Water 6 cups
Bay leaf 4
Black cardamom 2
Mint leaves 8
Garlic 6 cloves
Dried ginger 1 small piece
Fennel seeds 1 tbsp
Cinnamon 1 stick
Ingredients for Mutton
Mutton ½ kg
Onion 1 sliced
Cloves 4
Black cardamom 1
Green cardamom 4
Green chilies ground 2 tsp
Ginger garlic paste 1 tbsp
Yogurt 1 cup
Tomatoes 2
Brown onion ½ cup
Oil ½ cup
Potatoes 4
Rice ½ kg
Method
In a pan put all together 6 cups Water, 4 Bay leaf, Dried ginger 1 small piece, 1 tbsp Fennel seeds, 1 stick Cinnamon, 2 Black cardamom, 8 Mint leaves, 6 Garlic cloves and cook for 20 minutes, strain the stock and keep aside, add this stock to the pan add in ½ kg mutton with 1 tbsp ginger garlic paste, 4 cloves, 1 sliced onion, 1 black cardamom, 4 green cardamom, 2 tsp ground green chilies and cook till mutton half done. Now add 4 potatoes, 1 cup yogurt, 2 tomatoes slice and ½ cup brown onion, boil ½ kg rice with 1 tbsp salt till half done, strain and reserve ½ cup water of the rice, in a pan spread mutton mixture cover with boil rice, sprinkle with reserved water from rice, heat ½ cup oil and pour on top of rice, simmer for 15 minutes on low flame.
- Danda Biryani
Mutton bong (cut into big pieces) 1 kg
Cloves 6
Green cardamom 8
Black pepper 8
Water 4 cups
Yogurt ½ cup
Salt 2 tsp
Ginger chopped 2 tbsp
Garlic chopped 1 ½ tbsp
Ingredients for Rice
Rice (soaked for 30 minutes) 750 gm
Ghee 1 cup
Mint 1 bunch
Coriander leaves ½ bunch
Green chilies 20 small ones
Yogurt 1 ½ cup
Saffron 1 tsp
Kewra water 1 tsp
Ginger Juliennes 1 tbsp
Yellow color ¼ tsp
Mace grinded ¼ tsp
White cumin whole 1 ½ tsp
Method
In a pan put 1 kg mutton bong with 4 cups water, 2 tbsp chopped ginger, 1 ½ tbsp chopped garlic, ½ cup yogurt, 6 cloves, 8 green cardamom, 8 black pepper, 2 tsp salt and cook till tender and 1 cup stock left, now shift the meat to the corner of the pan and make a hollow in the centre. Mix ¼ tsp yellow color in 1-1/2 cup yogurt and spread on the mutton pieces only, add 1 ½ tsp white cumin seeds, ¼ tsp mace powder, 20 green chilies, 1 bunch mint chopped, ½ bunch chopped coriander leaves and 1 tbsp ginger Juliennes. Now put the boiled rice in hollow portion first and then spread rice on mutton to cover the meat well, cover and simmer for 15 minutes, when steam start to come out add the ghee and water mixture 1 cup saved from the boiled rice. Then add 1 tsp crushed saffron and 1 tsp kewra mixture, simmer for 15 minutes, mix biryani well and serve.
- Hara Bhara Pulao
Chicken cut into 16 pieces 1 kg
Rice boiled with 2 tbsp salt ½ kg
Onion sliced and fried light golden 2
Potatoes cut into 4 pieces and fried 3
Yogurt 1 cup
Milk ½ cup
Oil ½ cup
Kewra water 1 tsp
Ginger garlic paste 1 tbsp
Saffron ½ tsp
All spice ½ tsp
Cashew nuts grinded 2 tbsp
Salt 1 ½ tsp heaped
Ingredients for Paste
Coriander leaves 1 cup
Onion chopped 1
Green chilies 12
All spice powder ½ tsp
Desiccated coconut 2 tbsp
Method
Grind together into a paste 1 cup coriander leaves, 12 green chilies, 2 tbsp desiccated coconut, 1 chopped onion, and ½ tsp all spice powder. Marinate chicken with this paste for 2 hours, heat ½ cup oil, add ½ cup brown onion with marinated chicken, 1 ½ tsp salt, 1 cup yogurt, 2 tbsp cashew nut grinded and 2 cups of water, cover and cook till chicken tender and thick gravy remains. Then add 3 fried potatoes, topped with ½ kg boiled rice, sprinkle ½ cup milk, ½ tsp saffron and 1 tsp kewra mixture, simmer for 15 minutes, before serving mix well.
Grind together into a paste 1 cup coriander leaves, 12 green chilies, 2 tbsp desiccated coconut, 1 chopped onion, and ½ tsp all spice powder. Marinate chicken with this paste for 2 hours, heat ½ cup oil, add ½ cup brown onion with marinated chicken, 1 ½ tsp salt, 1 cup yogurt, 2 tbsp cashew nut grinded and 2 cups of water, cover and cook till chicken tender and thick gravy remains. Then add 3 fried potatoes, topped with ½ kg boiled rice, sprinkle ½ cup milk, ½ tsp saffron and 1 tsp kewra mixture, simmer for 15 minutes, before serving mix well.
- Sticky Coconut Rice
Sticky Rice 1 cup
Coconut Milk 1 cup
Water 1 cup
Condensed Milk ½ cup
Butter 1 tbsp
Sugar 2 tbsp
Method
Soak 1 cup sticky rice in enough water to cover the rice for at least an hour, then heat 1 tbsp butter in a pan add soaked rice, stir fry for 2 minutes, add 1 cup water and cook the rice till half done then add 1 cup coconut milk, 2 tbsp sugar and ½ cup condensed milk, leave it on slow fire till rice absorb coconut milk, the rice should be mushy and soft, remove, serve with mango slices.
- Shahjehni Khichri
Mince ½ kg
Onion ground 2
Green chilies whole 6
Yogurt 1 cup
Oil ½ cup
All spice 1 tsp
Salt 1 tsp heaped
Ginger garlic paste 2 tsp
Coriander roasted and crushed 2 tsp
Chili powder 2 tsp heaped
Cardamom powder ½ tsp
Coriander leaves 2 tbsp
Mint leaves chopped 2 tbsp
Cumin crushed 1 tsp
Ingredients for Khichri
Rice 300 gm
Oil ¼ cup
Yellow lentils ½ cup
Milk ½ cup
Turmeric ¼ tsp
Ginger garlic ½ tsp
Salt 2 tsp
Onion brown 3 tbsp
Method for Mince
Heat ½ cup oil add 2 brown onion and fry till pink, add ½ kg mince along with 2 tsp ginger garlic paste, 1 tsp salt, 2 tsp chili powder, cumin crushed, 1 tsp all spice and ½ tsp cardamom powder, fry well, add 1 cup yogurt fry well, cover and cook for 10 minutes till mince tender. Add 2 tbsp chopped mint leaves, 2 tbsp coriander leaves and 6 green chilies.
Heat ½ cup oil add 2 brown onion and fry till pink, add ½ kg mince along with 2 tsp ginger garlic paste, 1 tsp salt, 2 tsp chili powder, cumin crushed, 1 tsp all spice and ½ tsp cardamom powder, fry well, add 1 cup yogurt fry well, cover and cook for 10 minutes till mince tender. Add 2 tbsp chopped mint leaves, 2 tbsp coriander leaves and 6 green chilies.
Method for Khicri
Heat ¼ cup oil in a pan, add 3 tbsp brown onion, ½ tsp ginger garlic paste, 300 gm soaked rice and ½ cup lentils mixture, fry till light brown, add ¼ tsp turmeric, whole mixed whole spices, 2 tsp salt and 2 cups of water, cover and cook till done.
Heat ¼ cup oil in a pan, add 3 tbsp brown onion, ½ tsp ginger garlic paste, 300 gm soaked rice and ½ cup lentils mixture, fry till light brown, add ¼ tsp turmeric, whole mixed whole spices, 2 tsp salt and 2 cups of water, cover and cook till done.
To Serve
Spread cooked khichri over mince, add ½ cup milk, 2 tbsp fried onion on top, simmer for 15 minutes, before serving mix gently and remove.
Spread cooked khichri over mince, add ½ cup milk, 2 tbsp fried onion on top, simmer for 15 minutes, before serving mix gently and remove.
- Afghani Yakhni Pulao
Mutton boiled ½ kg
Rice (soak for half an hour) ½ kg
Spinach (very finely chopped) ½ kg
Onion chopped 1
Green chilies 6
Dill 1 bunch
Fenugreek 4 small bunches
Oil ½ cup
Whole spices 1 tbsp
Ginger garlic paste 1 tbsp
Salt 1 tsp + 1 tsp
Method
Boil ½ kg mutton with 1 tbsp whole spices, 1 chopped onion, 1 tbsp ginger garlic paste, and 1 tsp salt. Boil ½ kg soaked rice with 1 tsp salt till half done, keep aside. Finely chopped ½ kg spinach, 1 bunch dill, 4 small bunches fenugreek and 6 green chilies in chopper, heat ½ cup oil, add spinach mixture and fry for 5 minutes. Add ½ cup water with boiled rice and boiled mutton, mix well, simmer for 15 minutes, serve with raita.
Boil ½ kg mutton with 1 tbsp whole spices, 1 chopped onion, 1 tbsp ginger garlic paste, and 1 tsp salt. Boil ½ kg soaked rice with 1 tsp salt till half done, keep aside. Finely chopped ½ kg spinach, 1 bunch dill, 4 small bunches fenugreek and 6 green chilies in chopper, heat ½ cup oil, add spinach mixture and fry for 5 minutes. Add ½ cup water with boiled rice and boiled mutton, mix well, simmer for 15 minutes, serve with raita.
- Podina Murgh Pulao
Chicken 1 kg (16 pieces)
Rice ½ kg soaked for ½ and hour
Tomato 1 chopped
Whole Green chilies 6
Mint 1 cup
Water 6 cups
Brown onion ½ cup
Oil ½ cup
Chili powder 1 tsp
All spice powder 1 tsp
Whole spice mixed 1 tbsp
Ginger garlic paste 2 tsp
Salt 1 tsp + 1 tsp
Black cumin ½ tsp
Coriander leaves chopped 4 tbsp
Method
Boil 1 kg chicken with 1 tbsp mixed whole spices, 1 tsp salt and 6 cups of water until just tender, remove from fire strain and reserve stock, in another pan heat ½ cup oil, add ½ cup brown onion with 2 tsp ginger garlic paste, 6 whole green chilies, boiled chicken pieces, 1 chopped tomato, 1 tsp chili powder, 1 tsp all spice powder, remaining 1 tsp salt, ½ tsp black cumin, fry well, add in stock, then add in soaked rice. Bring to boil, add 4 tbsp chopped coriander and 1 cup mint leaves. Cover and cook over medium flame until liquid gets absorbed. Serve hot with raita.
Boiled Rice ½ kg
Onion sliced 1
Potatoes cut into small cubes 2 large
Carrots cut into round slices 2
French beans cut into 1 inch piece 20
Peas 1 cup
Cauliflower 1 cup
Oil ½ cup
Hot milk ¼ cup
Yogurt 1 ½ cup
Kewra water 1 tsp
Mint leaves chopped 1 tbsp
Whole spices 1 tbsp
Lemon juice 1 tbsp
Saffron ½ tsp
Black cumin seeds ½ tsp
Turmeric ½ tsp
Saffron ½ tsp
Chili powder 2 tsp
Salt 2 tsp
Milk 2 tbsp
Chopped coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp
Method
Boil ½ kg rice with 2 tbsp salt, ½ tsp turmeric, 1 tbsp whole spices and1 tbsp lemon juice till ½ done. Remove in a tray and sprinkle ½ tsp saffron on rice, mix gently.
Heat ½ cup oil add ½ tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt along with all the chopped vegetables, fry well adding in little little water, lower heat and let it cook till tender, then add ½ yogurt mixture, mix and remove.
To assemble
In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top, cover and put on dum on low flame for 15 minutes.
Boil 1 kg chicken with 1 tbsp mixed whole spices, 1 tsp salt and 6 cups of water until just tender, remove from fire strain and reserve stock, in another pan heat ½ cup oil, add ½ cup brown onion with 2 tsp ginger garlic paste, 6 whole green chilies, boiled chicken pieces, 1 chopped tomato, 1 tsp chili powder, 1 tsp all spice powder, remaining 1 tsp salt, ½ tsp black cumin, fry well, add in stock, then add in soaked rice. Bring to boil, add 4 tbsp chopped coriander and 1 cup mint leaves. Cover and cook over medium flame until liquid gets absorbed. Serve hot with raita.
- Zaffrani Sabzi Biryani
Boiled Rice ½ kg
Onion sliced 1
Potatoes cut into small cubes 2 large
Carrots cut into round slices 2
French beans cut into 1 inch piece 20
Peas 1 cup
Cauliflower 1 cup
Oil ½ cup
Hot milk ¼ cup
Yogurt 1 ½ cup
Kewra water 1 tsp
Mint leaves chopped 1 tbsp
Whole spices 1 tbsp
Lemon juice 1 tbsp
Saffron ½ tsp
Black cumin seeds ½ tsp
Turmeric ½ tsp
Saffron ½ tsp
Chili powder 2 tsp
Salt 2 tsp
Milk 2 tbsp
Chopped coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp
Method
Boil ½ kg rice with 2 tbsp salt, ½ tsp turmeric, 1 tbsp whole spices and1 tbsp lemon juice till ½ done. Remove in a tray and sprinkle ½ tsp saffron on rice, mix gently.
Heat ½ cup oil add ½ tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt along with all the chopped vegetables, fry well adding in little little water, lower heat and let it cook till tender, then add ½ yogurt mixture, mix and remove.
To assemble
In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top, cover and put on dum on low flame for 15 minutes.
CHAPATIS & PARATHAS
- Laccha Puri
Flour 2 cups
Wheat flour 1 cup
Salt ½ tsp
Ingredients for paste
Egg white 1
Ghee melted 2 tbsp
Flour 2 tbsp
Method
Mix together 2 cups flour, 1 cup wheat flour, ½ tsp salt and knead to medium soft dough with water as required. Make balls and keep aside, mix together 2 tbsp melted ghee, 2 tbsp flour and 1 egg white in a bowl, now roll the balls into saucer size plate, apply paste and fold like a Swiss roll, make into ball, roll again, make into puri and deep fry.
Flour 2 cups
Instant yeast 1 tsp heaped
Salt ½ tsp
Saffron ½ tsp
Yogurt 4 tbsp
Oil 2 tbsp
Hot milk 2 tbsp
Lukewarm water as required
Method
Mix ½ tsp saffron in 2 tbsp milk. In a bowl add 2 cups flour, 4 tbsp yogurt, 2 tbsp oil, 1 tsp yeast, saffron milk mixture and knead to medium soft dough with lukewarm water as required. Leave it to rise for 1 hour. Make into balls, roll and deep fry.
Flour 2 ½ cup
Salt 1 tsp
Instant yeast 1 ½ tsp
Yogurt whipped 4 tbsp
Melted ghee 2 tbsp
Garlic finely chopped 1 tsp
Onion seeds 1 tsp
Coriander leaves 1 tbsp
Honey 1 tbsp
Melted ghee for brushing
Method
Sieve together 2 ½ cup flour and 1 tsp salt in a bowl, add in 1 ½ tsp yeast, 4 tbsp yogurt, melted ghee, 1 tsp chopped garlic, 1 tsp onion seeds, 1 tbsp chopped coriander and knead to a soft dough with water, pre heat oven to 230 degree C, place to trace into the oven to heat, turn the dough into lightly flat surface, make into 3 equal pieces, shape each into a ball. Cover and leave to rise, covered with oiled plastic, then roll into a tear drop shape 10 inches long. Put on hot baking sheet and bake for 5 minutes until top slightly brown, wrap them in a towel to keep hot, brush with melted butter or ghee.
Mix together 2 cups flour, 1 cup wheat flour, ½ tsp salt and knead to medium soft dough with water as required. Make balls and keep aside, mix together 2 tbsp melted ghee, 2 tbsp flour and 1 egg white in a bowl, now roll the balls into saucer size plate, apply paste and fold like a Swiss roll, make into ball, roll again, make into puri and deep fry.
- Kesari Qulcha
Flour 2 cups
Instant yeast 1 tsp heaped
Salt ½ tsp
Saffron ½ tsp
Yogurt 4 tbsp
Oil 2 tbsp
Hot milk 2 tbsp
Lukewarm water as required
Method
Mix ½ tsp saffron in 2 tbsp milk. In a bowl add 2 cups flour, 4 tbsp yogurt, 2 tbsp oil, 1 tsp yeast, saffron milk mixture and knead to medium soft dough with lukewarm water as required. Leave it to rise for 1 hour. Make into balls, roll and deep fry.
- Garlic Naan
Flour 2 ½ cup
Salt 1 tsp
Instant yeast 1 ½ tsp
Yogurt whipped 4 tbsp
Melted ghee 2 tbsp
Garlic finely chopped 1 tsp
Onion seeds 1 tsp
Coriander leaves 1 tbsp
Honey 1 tbsp
Melted ghee for brushing
Method
Sieve together 2 ½ cup flour and 1 tsp salt in a bowl, add in 1 ½ tsp yeast, 4 tbsp yogurt, melted ghee, 1 tsp chopped garlic, 1 tsp onion seeds, 1 tbsp chopped coriander and knead to a soft dough with water, pre heat oven to 230 degree C, place to trace into the oven to heat, turn the dough into lightly flat surface, make into 3 equal pieces, shape each into a ball. Cover and leave to rise, covered with oiled plastic, then roll into a tear drop shape 10 inches long. Put on hot baking sheet and bake for 5 minutes until top slightly brown, wrap them in a towel to keep hot, brush with melted butter or ghee.
