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.

Peshawari Biryani Recipe

INGREDIENTS : 1 cup rIce  11 cups dried beans (both red and white), Kabuli chana, black gram and green peas  3 tbIsps Butter  Chilli powder to taste  1 tsp Turmeric powder  1 piece Ginger (minced)  2 large Tomatoes (peeled and pureed)  1 cop each of beaten curd and Cream  2 handfuls Coriander and Mint leaves  4 thIsps Ghee  2 Cloves  2 large Cardamoms  1 piece Cinnamon stick  Salt to taste  a few drops of Orange or  red food coloring  25 grams each of fried  sins, Cashewnuts, Almonds  a few fresh rose petals  a few drops of rose or kewda Essence  silver or gold fOil

How To Cook Peshawari Biryani : Soak the beans and gram in water for a whole night. Next morning, cover with plenty of water and boil till soft. Re¬move from fire and strain the water (into a separate vessel). Boil the green peas. Melt the butter and add the chilli powder, turmeric, and then the ginger and tomatoes. Cook till the tomatoes turn thick; then mix in the curd, cream, coriander, mint, gram, beans and peas and cook till very thick. Remove from fire and keep Warm. Heat the ghee and fry the cloves, cardamons and cinnamon. Add the rice and fry for 5 minutes. Now pour in the water in which the beans were boiled, along with the heat and cook till the rice is tender and dry. Then mix in raisins, nuts, rose petals and essence and remove from, tire. Arrange the rice in a thick ring on a flat serving dish and cover with foil. Heap bean and pea mixture in the center of the ring and serve immediately.

Afghani Mutton Biryani Recipe

Afghani Mutton Biryani is easy to make and delicious in taste especially the uses of dry fruits makes its taste unique among other ordinary biryani. You may enjoy this easy homemade Afghani biryani recipe as a main course dish for lunch & Dinner.
INGREDIENTS : Ingredients  1) 1 kilogram lamb meat on the bone  2) 11 Cloves  3) 1 large Cinnamon sticks  4) 2 Teaspoon Salt  5) Gnger Paste 1 tablespoon  6) 1 tablespoon Garlic paste  7) 8 cups Water  8) 3 cups basmati rIce good quality  9) 3/4 cup cooking Oil  10) 1 large onion skinned & thinly slIced  11) 8 green Cardamoms  12) 1 Teaspoon Cumin seeds zeera  13) 4 Carrots, peeled and grated  14) ½ cup green Raisins  15) ½ cup pine nuts. How To Cook Afghani Mutton Biryani : Method 1. Cut meat into large pieces and wash thoroughly under cold tap water. 2. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. 3. Bring to boil and skim off any scum that rises to the top. 4. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. 5. Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. 6. Soak in plenty of water for 1½ hours. 7. Drain in a sieve and let it stand for a minute or two. 8. Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. 9. keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. 10. Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water ifnecessary to make 6 cups. 11.Bring to boil and add rice to it. 12. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. 13. Gently stir rice. 14. Do not stir to hard otherwise the rice will break. 15. Put a layer of carrot, raisins and pine nuts on the top of rice. 16. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender. 17. Fluff up rice with a fork, then transfer it into to a heated serving dish. 18. Serve with Raita.

Awadh ki biryani Receipe

INGREDIENTS : Mutton 1 kg  RIce 2 sIced  Onion 2 slIced  Ginger/Garlic paste 2 tbsp  Red Chilli powder 1 tbsp  Salt to taste  Salt to taste  Yoghurt 1 cup  Cream 2 tbsp  Whole spIce 1 tbsp  Nutmeg mace  Powder ½ tsp  Almond-cashew paste 2 tbsp  Turmeric powder 1 tsp  Oil ½ cup  Lemon juIce 3 tbsp  Food color a few pinches  Kewra Essence a few drop

How To Cook Awadh ki biryani : Heat the oil, fry onion and take out, add ginger/garlic salt, red chilli, turmeric powder, mutton almond-cashew paste, yoghurt, nutmeg, mace and cardamom powder fry and well . Add water and cook. when meat tenderize take out meat and add cream in remaining stock boil rice with lemon juice and whole spice spread oil in other pan. Give a layer of rice then mutton and stock, repeat again a layer of the rice mutton and stock. spinkle kewra, color and put on low flame in a saucepan for a few minutes.

Shahjahani Biryani Recipe

INGREDIENTS :

• Mutton 1 kg 

• Ginger Garlic paste 3 tbsp 

• Salt to taste 

• Red chilly to taste 

• Bay leave 3 

• Clove 10 

• Onion 2 

• Cashew nut 1 cup 

• Turmeric 1 tsp 

• Cumin seed 2 tbsp 

• Sesame seed 3 tbsp 

• Crush Coconut 3 tbsp 

• Milk 1/2 cup 

• Saffron 1 tsp 

• Yogurt 250 gm 

• Rice 500 gm 

• Vinegar 2 tbsp 

• Pastry 500 gm 

How To Cook Shahjahani Biryani :

• Boil rice with vinegar and salt.
• In a pan add ghee saute onion in it then add ginger garlic paste.
• Add boiled mutton in it and fry for 5 minutes.
• Put all spices and fry more.
• In another pan roast coconut, cashew nut and sesame with out oil.
• Blend roasted ingredients with yogurt and add in mutton cook for 5 mins.
• Add saffron milk 4 tbsp and leave.
• In a large pan add rice then mutton again add rice and mutton and saffrn and milk cover with lid give steam on slow flame.
• When puff pastry is crispy serve it. Your Shahjahani Biryani is ready.

Masalay daar Biryani Recipe

INGREDIENTS :

Mutton with bones-1/2 kg 

Rice (sela)-2 cup 

Yogurt-1 cup 

Ginger Garlic paste-2 tbsp 

Plum (dry)-1/2 cup 

Garam masala powder-1 tbsp 

Coconut powder-2 tbsp 

Crushed red pepper-2 tbsp 

Whole Garam masala-1/2 cup 

Green chili-5 to 6 

Coriander-1/2 bunch 

Mint-1/2 bunch 

Onion slices (brown) 2 

Ghee-1 cup 

Salt-as required 

How To Cook Masalay daar Biryani :

For baking Mutton

• Take cooking bowl place mutton ginger garlic paste water and cook it until mutton get soft.

For the making of Rice

Get a fry pan include ghee whole gram masala,sabit garam masala and boil it   for maximum 3 to 4 minutes. Then After add yaghni and already flooded rice and boil it.

For making Qorma

• Take a bowl, put onions and half the brown ghee, mutton and cook for 4-5 minutes.

• Take a bowl and put the yogurt, garam masala, red pepper, garlic, ginger paste, powder, coconut, salt and mix well.

• After this Add this to the batter and cook the lamb over low heat.

• When the mixture comes once dry, then add green pepper, plum, 2 cups water and boil.

• Now, take a bowl and spread the first layer qorma followed by a second layer of rice and sprinkle with mint, coriander, and repeat this step as per your requirement.

• At the end sprinkle with green peppers, sauté onion and let it slowly over the flame. 

Student Biryani Recipe

INGREDIENTS :

• Mutton little boiled 1 Kg 

• Rice 750 gms 

• Vinegar 1 tsp 

• Salt to taste 

• Red Chilly powder 1 tsp 

• Ginger Garlic paste 3 Tbsp 

• Turmeric (haldi) 1/2 tsp 

• Onion 2 

• Taz path 3 

• Cloves10 

• Curd 1 cup 

• zeera powder 2 TBsp 

• Zafran 1 tsp 

• Till 2 TBsp 

• Cashew nuts (Kajoo) 1 cup 

• Coconut grated 2 TBsp 

• puff pastry 3 

How To Cook Student Biryani :

• Boil rice with 1 tsp vinegar & little salt.

• Blend together curd, cashew nuts, white till & coconut. Mix this mixture in meat for marination.

• Blend onion well to form a smooth paste.

• Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung.

 Fry adding little water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, and than add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

Student Biryani has delicious taste. you may enjoy its scrumptious taste with Green Raita, Salad & cold drink

Kashmiri Biryani Recipe

INGREDIENTS :

• Mutton 750 gms 

• Basmati rice 1 kg 

• Milk 200 ml 

• Curd 2 tsp 

• Dry Ginger powder 1 tsp 

• Bay leaf 2 

• Ghee 150 gms 

• Kewra Essence 1/4 tsp 

• Saffron 2 gms, soaked in 1/4 cup warm Milk 

• Red chilly powder 2 tsp 

• Asafoetida a pinch 

• Garam masala powder 1/2 tbsp 

• Garam masala 1 tbsp, Whole 

• Fennel seed powder 1 tbsp 

• Fennel seeds 1 tbsp 

• Sugar 1/4 tsp 

• Salt as per taste 

How To Cook Kashmiri Biryani :

• Fry asafoetida and mutton pieces in ghee.

• Add curd and continue to cook for 10 minutes of medium-high flame.

• Pour water and add salt to taste. Mix well.

• Add chilly powder, ginger powder and bay leaf.

• Fry for a few minutes and add 1/2 litre water.

• Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder.

• Simmer the mixture till the meat is done.

• Remove mutton pieces and keep them separate.

• Boil 2 litres of water and 2 tbsp salt.

• Tie garam masala and 1 tbsp fennel seeds in a piece of cloth.

• Put it in the boiling water.

• Now add rice and cook on a low flame till half done.

• Drain the rice and cool.

• Alternately arrange mutton and rice layers in a baking tray.

• Add milk and ghee. Sprinkle the saffron and the kewra essence.

• Cook in a preheated oven, covered with a foil, for 20 minutes at 180C or 350F. Then ready to serve. 

Nawabi Biryani Recipe

INGREDIENTS :

• 325 gms Basmati RIce 

• 1/2 kg. Mutton (cut in pieces) 

• 3 Onions (slIced) 

• 1/2 tbsp Ginger-Garlic Paste 

• 1 tsp Garam Masala 

• 3 small-sized Red Chilies 

• 1 piece Cinnamon 

• 1/2 cup Curd (beaten) 

• 3 Green Cardamom 

• 5 Pepper 

• 5 Cloves 

• 1/2 tsp Shahjeera 

• 1/2 tsp Turmeric powder 

• 1/4 cup Milk, with Saffron 

• 1 pinch Coriander/Pudina (chopped) 

• Jardalu (5 apricots ) 

• Dry Fruits 

• Ghee, as required 

How To Cook Nawabi Biryani :

1. Fry the dry fruits & apricots in 2½ tbsp ghee, with a little salt (to taste).

2. Now, grind the fried onions and red chilies, to make a fine paste.

3. Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.

4. In a pressure cooker, heat ghee, add the marinated mutton and cook till done.

5. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.

6. Add salt and warm water, enough that it comes 1½ inch above the rice. Cook till the rice is done.

7. Remove the rice from the pan, spread out to cool and remove the whole spices.

8. To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala.

9. Cover with a layer of rice, followed by melted ghee and then the saffron milk.

10. Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

11. Mix and serve, hot garnished with chopped coriander & pudina.

Lagan Ki Biryani Recipe

INGREDIENTS :

500 grams rIce 

1 kg Mutton 

1/2 tsp Saffron strands 

1/4 cup hot Milk 

1/4 cup dry Coconut 

1 bunch Coriander leaves 

I handful Mint leaves 

2 thIsps poppy-seeds 

1 tsp Cumin seeds 

5 green chilies 

4 Red chillies 

2 medium-sized Onions 

l piece Ginger 

6 flakes Garlic 

1 kg curd (beaten) 

Salt to taste 

2 thIsps Garam masala 

1 cup Ghee 

a little flour paste (made with dry flour and Water) 

silver foil

How To Cook Lagan Ki Biryani :

Soak saffron in milk for 5 minutes and then crush to a paste. Fry the coconut to a red colour and grind to a paste along with the coriander and mint leaves, poppy-seeds, cumin, chillies, onions, ginger and garlic. Mix the paste into the curd, along with the salt and garam masala, and soak the mutton in it for 2 hours. Heat the ghee in a heavy-bottomed vessel and add all the ingredients together, including the mutton. Mix well. With a little flour paste seal the vessel to make it airtight, and cook till the steam escapes. Then cook over a very slow fire for about 50 minutes. Cover with foil and serve in the same vessel.