Poori-Puri Recipe-How to Make Poori

Ingredients:

2 cups whole wheat flour
Water/Milk to make dough
Salt to taste
Vegetable/ cooking oil  for deep frying

Preparation:

Put the wholewheat flour in a large mixing bowl or platter. Make a well in the center. Add salt to taste.

Now add a little water at a time and start to mix the flour to form a dough.

Make the dough to be medium-soft so, go slow with the water - add it only as needed, as you go along. 

Instead of water, you can also use yoghurt or milk. This makes for really soft Pooris.

The real secret of soft Pooris lies in the kneading! The dough must be smooth and just the right softeness - 
medium. 

Add water/ yoghurt/ milk as required and continue to knead till you get the right consistency.

Then add 2 tbsps of oil/ghee and continue to knead. The dough will become silky in texture! Cover with a damp cloth now and keep aside in the refrigerator for 15 mins.

Remove from refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.

Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle (5mm thick). 

For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.

Heat the oil/ghee for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side. Drain on tissues to remove excess oil from fried Pooris and serve hot.

                           Serve this crispy, golden bread with any vegetarian  dish.

Matar Paneer Gravy Recipe

Matar paneer is a famous north Indian dish made with paneer and peas. It is usually served  with Roti, Chapati, Paratha, Puri/Pooris and also goes well with rice and pulao.

Preparation Time: 30 min

Serves: 4 

Ingredients:

Matar (Green Peas) 1 small cup

Paneer (Indian cottage cheese): 150 gms

Coriander leaves for garnishing

Cumin seeds 1 tbl spoon

Oil  2 tbl spoon

Onions 1 big onion finely chopped

Tomatoes 3-4

Green Chillies 2-3

Garam masala

Coriander powder 1 tbl spn

Almond/Cashew nuts 7-8

Turmeric powder 1/4 tbl spn 

Ginger Garlic paste 1 tbl spn

For garnishing

Finely chopped coriander leaves - 1 tbsp

Preparation process:

Keep cashew nuts in hot water for soaking about 10 minutes and grind it with less water.

Boil tomatoes in water for about 4  minutes. filter the water and keep it to cool. Take out the skin and puree it.

Make paneer into cubes, soak them in hot water with a pinch of salt for 5 minutes to retain the freshness. 

 Boil peas for  5 min by adding a pinch of salt to get the softness in peas. 

Now keep ready  boiled peas, paneer, cashew nut paste  tomato puree, and all the required ingredients.


Step by step method:

Heat oil in a pan , add jeera seeds,  finely chopped onions and saute until light brown. Stir continuously for browning. and add Ginger garlic paste 1 tbl spoon and stirr it.

Then add tomato puree and turmeric powder garam masala (measures mentioned in top) coriander powder. stir the mixture until tomato puree absorbs/oozes oil and gently stirr it

Now add the cashew nut paste, and paneer cubes and Boiled peas to the pan and stirr continuously so that paneer and peas will get mixed up well with the masalas as mentioned in picture

Now add 1 cup full of water and stirr for some time until everything gets blended well. 

Garnish with nicely chopped coriander leaves, and now it is ready to serve.

Serve this yummy dish with any Puri/Chapati.

Beef Tikka Biryani Recipe

INGREDIENTS :

Beef boneless cubes 1 kg 

Basmati rice, bOiled 3 1/2 cups 

Chilly powder 1/2 tsp 

Turmeric powder pinch 

Coriander powder 1/2 tsp 

Onions, finely chopped 3 medium 

Tomatoes, finely chopped or pureed 4 medium 

Spring onion, finely chopped 1, leaves only 

Green chilies, finely chopped 4 

Green chilies, chopped and fried 4 tbsp 

Ginger Garlic paste 1/2 tsp 

Coriander and Mint leaves 2 tbsp and few for garnishing 

Butter or desi Ghee 4 tbsp 

Salt to taste

How To Cook Beef Tikka Biryani :

Preheat oven to 180 C.

• Heat, butter / ghee and fry onions and ginger garlic paste until golden brown. Add tomatoes and all seasonings. Stir till the ghee separates from the gravy and it becomes thick.

• Add spring onion, beef pieces, coriander and mint leaves and green chillies. Cook for about 8 -10 minutes. Set aside.

• Grease a large pan with heated ghee.

• Spread a layer of half the beef , sprinkle with the coriander and mint leaves, cover with half the rice. Repeat the layers omitting the mint and coriander leaves.

• Garnish the rice with fried onions, coriander and mint leaves. Cover with aluminum foil. Put in a preheated oven for 10 - 15 minutes.

• Serve hot with raita.

Fish Biryani Recipe

INGREDIENTS :

Fish 1 kg 

Boiled rIce ½ kg 

Onion 250 gm 

Tomatoes 375 gm 

Ginger Garlic paste 1 tbsp 

Coriander leaves ½ bunch 

Mint leaves ½ bunch 

Green chilies 6 

Dried Plum 50 gm 

Star anise 4 

Green Cardamoms 4 

Black Cardamoms 2 

Cloves 4 

Nutmeg & mace ½ tsp 

Yellow color ¼ tsp 

Biryani Essence few drops 

Coriander powder 1 tsp 

Black Cumin seeds 1 tsp 

Black pepper powder 1 tsp 

Chili powder 1 tbsp 

Salt 1 ½ tsp 

Oil 1 cup

How To Cook Fish Biryani :

1. Heat 1 cup oil in pan, add 250 gm chopped onion and fry till golden brown.

2. Remove the brown onion and keep aside.

3. Add 1 kg fish cubes and fry well. Remove and keep aside.

4. In the remaining oil add 375 gm chopped tomatoes, 1 tbsp ginger garlic paste, 50 gm dried plum, 4 star anise, 4 green cardamoms, 2 black cardamoms, 4 cloves, ½ tsp nutmeg mace powder, ¼ tsp yellow color, 1 tsp coriander powder, 1 tsp black cumin, 1 tsp black pepper powder, 1 tbsp chili powder and 1 ½ tsp salt.

5. Cover and cook for few minutes till tomatoes are tender.

6. Now add 6 green chilies, ½ bunch of coriander leaves and ½ bunch of mint leaves. Also add fried fish cubes.

7. Now make a layer of boiled rice on top. Also spread green chilies, coriander leaves, mint leaves and few drops of biryani essence on top.

8. Simmer for 10 minutes till done. Dish it out and serve.

Machi Biryani Recipe

INGREDIENTS : 1/2 Kg Fish filet 1/2 Kg Basmati rIce to taste Salt & pepper 2 nos Lemon juice 2 tbsp Ginger Garlic paste 1/4 tsp Mehti dana 2 tbsp Turmeric powder 2 tbsp Chili powder 1 tsp Coriander powder 1 tsp Cumin powder 1/4 tsp Garam masala powder 1/2 cup Tamrind pulp 1 cup Tomato puree 1 cup Onion puree 4-5 Whole black pepper 3 Whole Cloves 1-2 Bay leaves 1-2 Cinnamon stick 1-2 strimp Curry pata 3-4 Green chilies 3-4 Green Coriander leaves as required Zarda color few drops Kewra Essence few Fish bone 1/2 liter Oil 1/2 cup Brown onion How To Cook Machi Biryani : 1. Soak the basmati rice 1/2 kg into the water for 1/2 hours. Put water into the cooking pot to boil the soaked rice, while water is boiling add 2 nos cinnamon sticks, few whole black pepper, 3 no’s whole cloves, 02 no’s bay leaves, 1/2 tea spoon whole cumin seeds, salt as needed & 02 table spoon oil, 2 no’s green chilies, 01 no lemon slices in to the boiling water, as the water comes to boiling point add the soaked rice in to let the rice boil to 1/4 cooked, strain it 7 leave it aside. Now marinate the 1/2 kg fish with Salt & pepper as to taste, 01 table spoon lemon juice, 1/2 tea spoon turmeric powder, 1/2 tea spoon red chili powder, 01 table spoon ginger 7 garlic paste, leave it for rest for 10 minutes. 2.Take medium size cooking pot, put on the fire, put 02 table spoon oil, let   the oil get warm add 01 cup onion puree, stir it for couple of minutes, add 01 table spoon ginger 7 garlic paste, stir it , as the onion puree water get dried add curry pata leaves , keep stirring add 1/4 mehti dana seed, 01 cup tomato puree , 1/4 tea spoon turmeric powder, 01 table spoon red chili powder, 1 tea spoon cumin powder, 01 tea spoon coriander powder, 1/4 tea spoon garam masala, 1/2 cup tamarind pulp keep stirring for few minutes as the masala get combine add 2 cup water & the fish bone, let the gravy cook for to 15 minutes on low flame. While the gravy is cooking, chop the green corianders leave, green chilies, leave it a side. 3. Now take frying pan, put some oil in it, let the oil get hot, put the marinated fish into the hot oil one by one to fry, fry it from both side get   golden brown color, remove it from the pan. Take the same cooking pot in which you have boiled the rice, place it on the fire, sprinkle some oil, pt some boiled rice in to the pot, put the fish gravy, remove the fish bone from it, before pouring the gravy in to the rice, place the fried fish pieces no the gravy one by one, put the chopped green chilies & green coriander leaves & brown onion, cover it with rest of the boiled rice, sprinkle some zarda & kever essence on top the rice & cover with pot lid, leave it for get steamed on low flame for 10 to 15 minutes. Fish biryani is ready. Serve it hot with Coconut Raita.

Egg Biryani Recipe

INGREDIENTS :

500 gm RIce 

250 gm Yogurt 

250 gm Clarified Butter 

2 Onions 

4 Tomatoes 

6 Aniseeds 

12 Eggs 

4-5 Green chilies 

1/4 bunch Fresh Coriander 

1/4 bunch Mint 

as required Hot spIces 

1 tbsp Turmeric powder 

1/2 tsp Yellow color 

1/2 tsp Ground Nutmeg, mace 

2 tsp Kewra Essence 

1 tbsp Red chili powder 

4 tbsp Ginger Garlic paste 

to taste Salt

How To Cook Egg Biryani :

1. Boil 12 eggs and shallow fry. Heat some oil and saute 2 finely sliced onions and 4 tbsp ginger garlic paste until golden brown. Then add 6 aniseeds, hot spices to requirement, 1 tbsp turmeric powder, 2 tbsp red chili powder and 250 grams yogurt.

2. Mix to form a well combined mixture.

3. Boil rice in a separate pan. Cut boiled eggs into half and add to the prepared gravy.

4. Then make a layer of 4 tomatoes, 4 to 5 green chilies, 1/4 bunch mint and 1/4 bunch fresh coriander. Now make a layer of boiled rice.

5. Top with ground nutmeg and mace, 2 tsp kewra and 1/2 tsp yellow color. Allow simmering for 10 to 12 minutes. 

Delicious Egg Biryani is ready to serve.

Prawns Biryani Recipe

INGREDIENTS : Prawns two cups Rice one and half cup Ghee or Oil half cup Yogurt half cup Salt one tsp- Red Chilly powder one tsp- Ginger and Garlic paste one tsp Garam masala one tsp Turmeric half tsp Sabit kala zeera half tsp Cardamom 5 Dalchini half inch piece. Onion cut slices half cup. How to Cook Prawns Biryani: 1.Wash rice and soak in water for 1 hour 2.Firstly heat 2 tbl spoon of oil in pan and fry chopped onions for 2-3 mins. 3.And add Prawns (washed in Vinegar) to the pan and fry 4.after two three minutes add yogurt (finely beaten) to the pan and mix it well then add 1/4 5.table spoon of turmeric, red chilly powder, Garam masala and salt in equal measure and fry it  for 5 minutes. 6.then take 700ml water in one bowl  and add 1 tablespoon of salt, cumin seeds 1 tbl spn and boil it for 5 min then add required amount of rice to the boiling water cook it, once rice is boiled take out few layers of rice and put fried mixture of prawns on top of rice and reheat the same in low flame after 6-8min take out the pan..  then delicious prawns Biryani is ready to serve. 7.Serve this Biryani with curd salad/Raita.

Sprout Gravy

Ingredients

To Be Ground Into A Masala (makes Approx. 1/3 Cup)
1/2 cup chopped coriander (dhania)
1 tbsp lemon juice
1 green chilli , roughly chopped
2 tsp chopped ginger (adrak)
1 tbsp water (if required)

Other Ingredients

1 tbsp oil
1/4 cup chopped onions
1 cardamom (elaichi)
1 clove (laung / lavang)
25 mm (1") stick of cinnamon (dalchini)
2 tsp garlic (lehsun) paste
2 tsp finely chopped green chillies
1 cup boiled mixed sprouts (red chana , chawli , moong , rajma etc.)
salt to taste
1 cup coconut milk

For The Garnish

2 tbsp chopped coriander (dhania)

Method

1.Heat the oil in a kadhai, add the onions, cardamom, clove, cinnamon and garlic paste, mix well and sauté till the onions turn light brown in colour.

2.Add the prepared masala and sauté for 1 minute over a low flame, while stirring continuously.

3.Add the green chillies, mixed sprouts and salt, mix well and cook for 1 minute, while stirring continuously.

4.Add the coconut milk, stir well and simmer for another 2 to 3 minutes.
5.Serve hot garnished with coriander.

Sabzi ki Biryani Recipe

INGREDIENTS :

RIce ½ kg soaked for 20 minutes and bOiled 

Oil ½ cup 

Mixed whole spIces 1 tbsp 

Yogurt 1 cup 

Onion brown ½ cup 

Chili powder 2 tsp 

Coriander powder 2 tsp 

Ginger Garlic paste 1 tbsp 

Coriander leaves chopped ½ cup 

Mint leaves ½ cup 

Green chilies whole 8 

Carrots 2 cut in square cubes 

Potato cut in square cubes 

Capsicum 2 cut in cubes 

Peas ½ cup 

Cauliflower 250 gm 

Tomatoes 4 chopped 

French beans 8 to 10 cut in pieces 

Yellow color ¼ tsp 

Kewra Water 1 tsp 

Milk ½ cup

How To Cook Sabzi ki Biryani :

1.Heat oil add whole spice, brown onion, when light golden, add ginger garlic paste, when brown add finely chopped tomatoes, chili powder, coriander powder, salt.

2.Fry well, add yogurt, add vegetables, cover and cook till vegetables tender.

3.Boil rice with 2 tbsp salt. In a pan put half rice, vegetables mixture, then   rice, sprinkle top with color, Kewra and milk, green chilies, chopped coriander and mint leaves.

4.Leave it on dum.

Dalya ki Biryani Recipe

INGREDIENTS :

1-1/2 cup porraidge 

1 cup peas 

2 cubed medium Potatoes 

½ cup Oil 

3-4 green Cardamoms 

1 tsp white cumin 

4-5 slIced Green chillies 

1 tsp Salt 

½ tsp turmeric 

1 tsp red Chilli powder 

1 cup chopped Tomatoes 

2 tbsp chopped Ginger 

¼ cup fried onion 

¼ cup chopped Coriander 

¼ cup Mint leaves 

1 tsp Garam masala 

Lemon wedges for garnishing

How To Cook Dalya ki Biryani :

1. In a pan, heat oil and cook fried onion, chopped tomatoes, green cardamom, white cumin, sliced green chillies, salt, red chilli powder and turmeric powder and stir fry all the spices.

2. Then add peas, cubed medium potatoes and tara garam masala with water. Cover and cook on low flame for 8-10 minutes until vegetables have soften.

3. When water evaporates, allow simmer for 6-8 minutes and then dish out. Garnish with chopped ginger, chopped coriander, mint leaves and lemon wedges and serve.

Aalo Ki Biryani Recipe or Potato Biryani Recipe

INGREDIENTS :

3 grams bOiled rIce 
½ kg fried Potatoes 
½ kg yogurt 
1 bunch mint 
4 bOiled eggs 
6 green chilies 
1 cup fried onion 
50 grams plum 
Few drops of biryani Essence 
1 tsp black cumin 
1 tsp black pepper 
1 tsp hot spIces 
1 tsp Salt 
1 tbsp Ginger Garlic paste 
½ tsp yellow food color 
2 tsp red chili powder 
1 tsp black cumin 
1 tsp black pepper 
1 tsp hot spIces 
1 tsp Salt 
1 tbsp Ginger Garlic paste 
½ tsp yellow food color 
2 tsp red chili powder

How To Cook Aalo (Potato) Ki Biryani :

1. In ½ kg fri...ed potatoes, add ½ kg yogurt, 1tsp black cumin, 1 tsp black pepper, 1 tsp hot spices powder, 50 grams plum, 2 tsp red chili powder, 6 anises, 1 tbsp ginger garlic paste, 1 tsp salt and few drops of biryani essence and leave it cook for half an hour.

2. When potatoes are tender, add 1 cup fried onion, 1 bunch mint, 6 green chilies, 3 gram rice, ½ tsp yellow food color and 4 boiled eggs in it and allow simmering for 20 minutes.

3. Delicious Aalo ki Biryani is ready to serve.

Pasanday Ki Biryani Recipe

Pasanday ki Biryani is one of the most famous Asian traditional main courses. That is specially brought to you from the desk Shireen Anwar. Her each recipe is scrumptious & easy to cook so try this Pasanday ki Biryani Recipe and make your dining remarkable.

INGREDIENTS :

1 kg Pasanday
1 cup Yogurt
1 cup Fresh Milk
1 cup Oil or Ghee
1 bunch Finely chopped Mint leaves
4 Finely chopped onion
6 Finely chopped green chilies
6 Lemon
2 ½ cup RIce
1 tbsp Red chili powder
1 tbsp Ginger Garlic paste
2 tbsp Raw Papaya paste
a pinch Yellow color
to taste Salt
for Pasanday
4 Clove
6 Green Cardamom
6 Black pepper
1 tsp White Cumin seeds
1 tbsp Poppy seeds
2 tbsp Roasted gram

How To Cook Pasanday Ki Biryani :

• Grind together 4 cloves, 6 green cardamoms, 6 black peppers, 1 tsp white cumin seeds, 1 tbsp poppy seeds and 2 tbsp roasted gram.Marinate 1 kg pasanday with 2 tbsp raw papaya paste, 1 cup yogurt, 1 tbsp ginger garlic paste, ground seeds, salt to taste, juice of 3 lemons, ½ bunch of chopped mint leaves, 3 chopped green chilies and 1 tbsp chili powder.

• Keep aside for 30 minutes.Heat 1 cup oil in pan, add in 4 chopped onions and fry till golden brown, now remove brown onion and keep aside.

• Now add in oil marinated pasanday and cook till water dries. Now turn the flame off.Boil 2 1/2 cup rice in a pan with mint leaves, 3 green chilies, few green cardamoms and water as required till half tender.

• Drain out extra water and keep aside.Now grease a large pan, make a layer of boiled rice, top with cooked pasanday mixture. spread half of brown onion, juice of 1 lemon. Now make another layer of boiled rice. lastly pour 1 cup warm milk mixed with a pinch of yellow color.

• Now pour remaining lemon juice, mint leaves and green chilies on top. Simmer till done.

Kathal Jackfruit Rice Biryani Recipe

INGREDIENTS :

1) RIce 1 1/2 cup 

2) Unripe Jackfruit (Kathal) 1/2 kg 

3) Salt to taste 

4) Green Cardamoms 4 

5) Black Cardamoms 3 

6) Cloves 3 

7) Sticks Cinnamon Oil 2 

8) Onions, thinly sliced 4 medium 

9) Pure Ghee 3 tbsp 

10) Caraway seeds (Shahi jeera) 1/2 tsp 

11) Fresh Ginger paste 1 tbsp 

12) Fresh Garlic paste 1 tbsp 

13) Turmeric Powder 1 tsp 

14) Roasted Cumin Powder 1 tsp 

15) Coriander Powder 2 tsp 

16) Red Chilly Powder 2 tsp 

17) Tomatoes(chopped) 3 medium 

18) Yogurt(whisked) 1 1/2 cups 

19) Coriander Leaves(chopped) 2 tbsp 

20) Saffron Threads 5-6 

21) Milk 2 tbsp 

22) Garam Masala Powder 1 tsp 

23) Mint Leaves 10-12 

24) Kewra Water 1 tbsp

How To Cook Kathal Jackfruit Rice Biryani :

1. Soak the rice in 3 cups of water for half an hour.Drain.

2. Boil the rice in 6 cups of water, adding a little salt, 2 green cardamoms, 2 black cardamoms, the cloves and 1 stick of cinnamon, till half done.

3. Drain and refresh in cold water and drain again.

4. Grease a knife with oil & cut the jackfruit into slices.

5. Peel & cut into 1 and a half inch cubes.

6. Heat the oil in a kadai & deep fry the jackfruit cubes.

7. Drain & set aside.

8. In the same oil, deep fry half the onions till golden crisp.Drain.

9. In a separate pan, heat 3 tbsp of ghee.

10. Add the shahi jeera and remaining green cardamoms, black cardamom & crushed cinnaomon.

11. Add the remaining onions and saute for a few seconds.

12. Add the ginger paste and garlic paste and continue to saute.

13. Add turmeric powder, cumin powder, coriander, chilli powder & continue to saute for 2 minutes.

14. Stir in the fried jackfruit cubes.

15. Add the yogurt, salt & coriander leaves.

16. Soak the saffron in lukewarm milk.

17. Preheat the oven to 200 degree C.

18. Arrange half the jackfruit mixture in a large oven proof dish.

19. Spread a layer of rice over the jackfruit.

20. Sprinkle saffron milk, garam masala powder, a few mint leaves & few   drops of kewra over rice.

21. Layer the rest of jackfruit & rice.

22. Garnish with fried onions, a few mint laeaves and remaining kewra water.

23. Cover the dish tightly with aluminum foil & cook in oven for 20-25 minutes.

24. Serve hot with raita.

Mushroom Dum Biryani Recipe

INGREDIENTS : 1) Fresh button Mushrooms 15-20 medium sized  2) Basmati rIce 1-1/2 cups  3) Onions 2 medium sized  4) Ginger 1 one inch knob  5) Garlic 5 Cloves  6) Green Coriander leaves 1/4 cup  7) Fresh Mint leaves 1/4 cup  8) Tomatoes 2 medium sized  9) Skimmed Milk yogurt 1/2 cup  10) Saffron a generous pinch  11) Skimmed Milk 1/4 cup  12) Bay leaf 1  13) Cloves 4  14) Green Cardamoms 2  15) Black cardamams 2  16) Cinnamon 1 inch piece  17) Mace 1 blade  18) Salt to taste  19) Oil 2 tsp  20) Red Chilli powder 2 tsp  21) Coriander powder 1 tbsp  22) Crushed pepperCorn 1/2 tbsp  23) Cumin powder 1/2 tsp  24) Turmeric powder 1/2 tsp  25) Grama masala powder 1/2 tsp  26) Kewra Water (optional) 4-5 drops

How To Cook Mushroom Dum Biryani : 1. Scrub and wash mushrooms, drain and cut into quarters. 2. Pick and wash basmati rice in plenty of water and soak in sufficient water for half an hour. 3. Peel and finely slice onions. 4. Peel ginger, garlic and grind together to a fine paste. 5. Clean, wash and finely chop fresh coriander and mint leaves. 6. Wash tomatoes and make a puree in a blender. 7. Whisk the skimmed milk yogurt and keep. 8. Soak the saffron in one fourth cup warm skimmed milk. 9. Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamamos, cinnamon, mace and one teaspoon salt. 10. When the water starts boiling rapidly, drain the soaked basmati rice and add. 11. Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. 12. Drain in a colander. 13. Heat oil in a non stick pan, add sliced onion & stir fry over high heat for two to three minutes. 14. Add ginger garlic paste & cook briefly. 15. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder & turmeric powder. 16. Stir fry briefly and add the pureed tomatoes. 17. Continue cooking over high heat for another 2 to 3 minutes, stirring continously or until masala is fairly thick. 18. Add the whisked skimmed milk yogurt, garam masala powder & half the quantity of chopped fresh coriander & mint leaves. 19. Stir well & cook for 2 minutes more. 20. Add the quartered button mushrooms & salt to taste. 21. Stir fry over high heat for two to three minutes & remove from heat. 22. Arrange cooked rice & mushrooms masala in alternate layers in an oven proof dish, sprinkling chopped fresh coriander & mint leaves, kewra water & skimmed milk with saffron. 23. Insure that the top most layer is of rice. 24. Cover assembled biryani with a tight fitting lid & seal the edges with kneaded atta dough. 25. Keep the sealed dish on a midium hot tawa & leave for 10 to 15 minutes. 26. You can also place a few burning charcoal on the lid. 27. Alternately, leave the sealed dish in a preheated oven for 10 to 15 minutes. 28. Break the seal & open the biryani, just before serving.

Cholay Biryani Recipe

INGREDIENTS :

1) Basmati rIce 1 1/2 cups 

2) Chickpeas (Kabuli chana) 1 cup 

3) Tea leaves 2 tablespoons 

4) Salt to taste 

5) Green Cardamoms 5-6 

6) Bay leaves 2-3 

7) Cloves 2-3 

8) Skimmed Milk yogurt 1 1/2 cups 

9) Ginger paste 1 Teaspoon 

10) Ginger(cut into thin strips) 1 inch piece 

11) Fresh Mint leaves(torn) 1/2 cup 

12) Green chilli paste 1 Teaspoon 

13) Red Chilli powder 1 Teaspoon 

14) Turmeric powder 1 Teaspoon 

15) Garam masala powder 1 Teaspoon 

16) Garlic paste 1 Teaspoon 

17) Saffron (kesar) a few strands 

18) Skimmed Milk(warm) 1 tablespoon 

19) Kewra Water a few drops 

20) Fresh Coriander leaves(chopped) 1/4 cup

How To Cook Cholay Biryani :

1. Soak kabuli chana overnight in four cups of water.

2. Drain & pressure cook in 4 cups of water with salt & tea leaves tied in piece of muslin cloth, till tender.

3. Remove the muslin cloth bag and drain chickpeas.

4. Soak rice in three cups of water for about half an hour.Drain.

5. Boil four cups of water in a deep pan with salt & green cardamoms, bay leaves & cloves.

6. Add rice and cook till half done. Drain excess water.

7. Marinate boiled chickpeas in yogurt, ginger paste, ginger julienne, half of mint leaves, green chilli paste, red chilli powder, turmeric powder, garam masala & garlic paste.

8. Dissolve saffron in warm milk and mix in kewra water.

9. Place the marinated chickpeas in a deep non-stick pan.

10. Spread cooked rice over the chickpeas evenly.

11. Sprinkle dissolved saffron and half of the coriander leaves over rice.

12. Cover the pan tightly and put on low heat for fifteen minutes or till rice is cooked.

13. Serve hot garnished with remaining coriander leaves and mint leaves.

Masoor Biryani Recipe

INGREDIENTS :

For the masala Masoor 

1) Oil 1 tbsp 

2) Whole Masoor (red lentils) 1/2 cup 

3) Chopped Onions 1/2 cup 

4) Red chilly-Garlic paste 3 tbsp 

5) Potato cubes 1/2 cup 

6) Chopped Tomatoes 3/4 cup 

7) Apricots(finely chopped) 2 

8) Raisins 1 tbsp 

9) Salt to taste 

10) Other ingredients: 

11) Cooked rIce 2 1/2 cups 

12) Oil for greasing 

For the garnish 

1) Chopped Coriander 2 tbsp

How To Cook Masoor Biryani :

1.For the masala masoor:

2.Clean, wash and soak the masoor in enough water atleast 1 to 2 hours.

3. Drain the masoor. Keep aside.

4. Heat oil in pressure cooker add onions & saute till they turn brown in colour, while stirring continuously.

5. Add the red chilly-garlic paste and saute for a few more seconds, while stirring continuously.

6. Add potatoes, tomatoes, apricots, raisins, masoor, salt & 1 1/4 cups water & pressure cook 1 whistle.

7. Allow the steam to escape before opening the lid.

8. If it is watery, simmer till little moisture evaporates and the mixture becomes semi-dry. Keep aside.

9.How to proceed:

10.Divide the rice into 3 equal portions and the masala masoor into 2 equal portions keep aside.

11. Spread one portion of the rice in an even layer in a greased glass baking dish.

12. Spread one portion of the masala masoor over it.

13. Spread remaining rice over the masala masoor in an oven layer.

14. Repeat the steps 2 and 3 to make one more layer.

15. Cover with an aluminium foil and bake in a pre-heated oven at 200 degree C for 10 minutes or microwave for 2 minutes.

16. Ensure you do not use aluminium foil while microwaving, as it may cause a spark.

17. Use a microwave-safe lid instead.

18. Turn upside down on a large serving plate, just before serving.

19. Serve hot garnished with coriander.

Vegetable Biryani Recipe

INGREDIENTS : 1)soaked Basmati RIce for 20 minutes drained 2 cups 2) Water 8 cups  3) Bay leaves 5-6  4) Salt 1/2 tsp  5) Cloves 4-5  6) Cinnamon Stick 2 inch  7) Green Cardamoms 4-5  8) Cumin seeds 1 tsp  9) Blades mace 2  10) Garam masala powder 2 tsp  11) Ghee 1 tbsp  For the Layering  1) Bay leaves 10-15  2) Mixed dIced vegetables, par-bOiled 500 g  3) Lemon JuIce 1 Lemon  4) Strands Saffron a few  5) Milk 1 tbsp  6) Drops yellow food colour a few  7) Yogurt, whisked 1 cup  8) Cream 1/2 cup  9) Mint leaves 1 sprig  10) Crisp fried Onions 2 cups

How To Cook Vegetable Biryani : 1. Bring 8 cups of water to a boil in a large pan along with the bay leaves and salt. 2. Tie the cloves, cinnamon, cardamom, cumin and mace in a muslin bundle, add this to the water and simmer for about 15 minutes. 3. Add the rice and boil for about 15 minutes till the rice is almost done. 4. Drain the rice in a strainer, put it back in the pan and add garam masala powder and ghee. 5. Line a heavy-based pan with the bay leaves, cover with layers of rice alternating with layers of vegetables, starting and ending with rice, sprinkle with lemon juice. 6. Soak the saffron in milk and add the food colour. 7. Pour on one half of the rice in the pan, leaving the other side white. 8. Spread the yogurt and cream over the rice so that it is completely covered. 9. Seal the lid to the pot with dough and put back on the stove on very low heat, for 30 minutes. 10. Serve the biryani garnished with mint and fried onions.