hyderabadi biryani

Ingredients:

1• ½ kg Basmati Rice (semi-cooked)

1. • 1 kg Meat (boneless)


2. • 500 gm Curd


3. • 4-6 tsp Ginger-Garlic Paste


4. • 4-6 Green Chilli


5. • 2 Big Onions (sliced)


6. • ¼ cup Lime Juice


7. • ½ tsp Red Chilli Powder


8. • A pinch of Caraway Seeds (Shahi Zeera)


9. • 5-6 twigs Coriander Leaves (chopped)


10. • 5-6 twigs Mint Leaves (chopped)


11. • 2 pinch Saffron (Kesar)


12. • 1-2 Cinnamon (Dalchini)


13. • 2-3 pods Cardamom (Elaichi)


14. • 2-3 drops Saffron Color


15. • 1-2 pods Clove (Laung)


16. • 2 cup Oil


17. • Salt to taste


18. • 2 tsp Ghee

preparation Hyderabadi Biryani:

Wash and chop the meat into square pieces.
Smear the pieces of meat with ginger-garlic paste. Keep them to marinate for an hour.
In the meanwhile, fry the sliced onions on low flame till light brown.
Let the onions cool down and crush them in a plate using your hand.
Now, add crushed fried onion (three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
Leave the meat as it is for 1 hour.
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
Now add the aromatic water in a circular motion over the rice layer.
Now tightly cover the vessel with a lid. Keep it on a low flame.
Remove the vessel from the flame exactly after 15 minutes.
Hyderabadi Biryani is ready to eat. Serve hot.

PRAWN KABAB

1. 10 prawns


2. 2 tsp Garlic paste


3. 2 tsp Ginger paste


4. 4 tsp Lemon juice


5. 2 Cups curd


6. 2 Cups cream


7. 4 tsp Gram flour


8. 2 tsp White pepper


9. 2 tsp Cumin seeds


10. 2 tsp Clove powder


11. Salt to taste

preparation Prawn Kebab:

Clean the prawns.

Shed them for 10 minutes.

Blend the curd and cream properly.

Add gram flour, white pepper and clove powder.

Mix it well with prawns.

Add salt and put the mixture in silver foil.

Keep the prawns in refrigerator for 2 hours.

Put prawns in an oven and tandoor it for 20 minutes.

Once the prawns turn golden brown, put butter over it.

Oven them for 2 minutes.

Prawn Kebab is ready.

chilly mutton

Ingredients:

1. 2 lbs. Mutton cut into cubes) 14 oz. Tomato (chopped/paste)

finely chopped onion

1. 2 oz. ginger and Garlic Paste


2. 7 oz. Curd


3. 2 tsp Red Chili Powder


4. 1/3 tsp Turmeric


5. 2 tsp Coriander


6. 5 Cloves .05


7. 2 Bay Leaves


8. 4 Cardamom Black


9. 10 to 15 Black Peppers (crushed)


10. 7 oz. Cooking OilSalt To Taste
    Preparation:
    In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
    Keep aside a little of the brown onions to use for garnish.
    Add the garlic and ginger paste, cook for 15 min.
    Add cut portions of mutton and let it cook for 30 min.
    Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
    Cook until the spices are well-cooked and mixed.
    Add tomato paste and cook on low fire for 40 min.
    When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

fish curry

1. Ingredients: fish curry indian
   500gms / 11/2 lb white fish


2. t2 medium Onions4 finely chopped


3. clovesgarlic (paste)


4. 1 tbsp ginger (paste)


5. 4 tbsp tomato puree


6. 2/3rd cup waterSalt To Taste


7. 1/2 cup ghee


8. Spices :1tsp white cumin seeds


9. 1tsp turmeric powder


10. 1tsp garam masala powder
    preparation: curry fish:
    Cut the fish into medium-sized pieces.
    Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
    Chop one onion finely and grind the other one.
    Add the chopped onion to the ghee in the pan and fry until golden.
    Add all spices and cook stirring for 10 seconds.
    Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
    Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
    Serve the indian fish curry hot with rice or roti.

chicken biryani

Ingredient

1. 3/4 kg Chicken Pieces


2. 1/2 cup Milk


3. 1 cup Yogurt (curd)


4. 3 sliced onion


5. 3 tsp Ginger Paste


6. 1/2 tsp Garlic Paste


7. 1 tsp Green Chilli Paste


8. 1/2 cup Tomato Puree


9. 2 tsp Red Chilli Powder


10. 1 tsp Turmeric Powder


11. 1 tsp Roasted cumin powder


12. 2 tsp Garam Masala Powder


13. 1/2 tsp Green Cardamom Powder Saffron a pinch1 tsp Coriander Powder


14. 2 tbsp Green Coriander Leaves Salt to taste 7 tbsp Oil


15. 2 cups of geera or basmathi rice
    Preparation:
    Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
    Marinate the chicken with this mixture and keep aside for 3-4 hours.
    Heat oil in a pan. Fry the onions until golden brown.
    Add the marinated chicken and cook for 10 minutes.
    Add 4 cups of water to the rice. Mix saffron in milk and add to it.
    Add cardamom powder. Add the chicken pieces.
    Pressure cook the rice. Mix gently.
    Garnish with green coriander leaves and serve hot.

chicken kabab ingredients

1. Skinless boneless chicken - 900gms
2. Fresh lemon juice - 1/4 cup
3. Plain yogurt - 1/4 Cup
4. Garlic cloves, minced - 4 nos.
5. Coriander Powder - 1 1/2 tablespoons
6. Butter, melted - 2 tablespoons (1/4 stick)
7. Ground cumin - 2 teaspoons
8. Ground turmeric - 1 teaspoon
9. Salt - 1/2 teaspoon
10. Cayenne - 1/2
11. Ground ginger - 1/8 teaspoon

chicken kabab preparation

Cut chicken breasts into 1 inch pieces.
Mix with lemon juice, and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.
Mix well and add to chicken.
Toss, cover and refrigerate for about 3 hours. Preheat grill.
Tread chicken onto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.

chocolate moose/pie

1. 1 (8 oz.) pkg. cream cheese
2. 1 c. powdered sugar
3. 2 c. Cool Whip
4. 2 sm. boxes chocolate instant pudding
5. 3 c. milk
6. 2 ready made graham cracker pie shells

preparation
Blend cream cheese, sugar, and Cool Whip together and spread on pie shells. Blend chocolate pudding and spread on top of cream cheese. Top with Cool Whip and nuts.
May use butterscotch pudding instead of chocolate. This makes 2 pies.
Guys make sure u prepare this for u girlfriend and u will find her drooling around u