Bihari chicken boti biryani

Ingredients
Chicken 1 kg 20 pieces
Boiled rice 750 gm with salt 1 tbsp
Brown onion ½ cup
Oil 1 cup
Green chilies 6
Aalu Bukhara 15
Yogurt 1 ½ cup
Raw papaya 1 tbsp heaped
Mint half bunch
Ginger garlic 2 tbsp
Chili powder 3 tsp heaped
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Green cardamom grinded ¼ tsp
Turmeric ¼ tsp
Salt 1 ½ tsp
Green chilies 6 grinded
Coriander leaves 2 tbsp grinded
Method
Marinate chicken with all the given ingredients except rice. Leave it for 2 hours. Put in a pan top with boiled rice and half cup water. Leave it to cook on high flame for 10 minutes. Lower flame and cook for 30 minutes until done. Mix and serve. Give dum of coal.

Chinoti pulao

Ingredients
Mutton 1 kg
Rice 1 kg
Oil 1 cup
Onion 2 cups sliced
Ginger garlic paste 2 tbsp
Salt 1 tbsp
Chili powder ½ tbsp
Green chilies 15
Tomatoes 2
Black cardamom 2
Black pepper 1 tsp
Cinnamon 2 sticks
Cloves 1 tsp
White cumin seeds 1 tsp
Aalo Bukhara 10
Method
in a pan add 4 cups water with meat, whole green chilies, ginger garlic paste, chili powder, salt, whole spices and soaked aalo Bukhara and cook cover for 30 min then add coarsely chopped tomatoes and cook till meat nearly tender, in another pan heat oil, fry sliced onion when brown add ¼ cup water, now add the tender meat to it, fry well add the left over stock with 3 cups water and boil then add soaked rice, cook for 10 min when water dries put on dumm.

Chelo kabab with saffron rice

Ingredients for kabab
Beef mince ½ kg
Onion 1 raw grinded
Salt 1 tsp
Ginger 1 tbsp heaped
Black pepper 1 tsp
Allspice 1 tsp
Baking powder ¼ tsp
Baby tomatoes 12
Small baby onion 12
Butter 2 ounces
Ingredients for saffron rice
Sela rice 250 gm soaked for 1 hour
Black cumin seeds ½ tsp
Cloves 6
Green cardamom 4
Zarda color ¼ tsp
Salt 1 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Butter 2 tbsp
Method for kabab
Chopperize together mince, raw onion grinded, salt, ginger, allspice, black pepper and baking powder until smooth, make into small oval kababs and pan fry then give dum of coal. Slightly roast on a grill pan tomatoes and onion, serve with chelo kabab and saffron rice.
Method for rice
Boil rice with yellow color, whole spices and salt, drain. Put in a pan with butter, saffron and Kewra, leave it on dum for 10 minutes, serve with chelo kabab.

Lucknowi chicken biryani

Ingredients
Chicken 1 kg 12 pieces
Rice ½ kg
Brown onion grinded 4 tbsp
Yogurt 1 cup
Salt 1 ½ tsp
Ginger garlic 2 tbsp
Allspice 1 tsp
Chili powder 1 tsp heaped
Pinch of turmeric
Green chilies 6 grinded
Cashew nuts 8 grinded
Poppy seeds 1 tbsp grinded
Coconut 1 tbsp grinded
Roasted gram 1 tsp grinded
Saffron ¼ tsp
Kewra water 1 tsp
Method
Marinate chicken meat with ginger garlic paste, salt and yogurt for 30 minutes, heat oil add grinded green chilies, grinded mixture of cashew nuts, poppy seeds, coconut and roasted gram, add marinated chicken with chili powder, turmeric, all spice, fry well, cover and leave it till chicken tender and thick gravy remains, boil rice half done with 2 tbsp salt and whole spices 1 tbsp, spread half cooked rice in a pan top with chicken mixture, remaining rice, sprinkle saffron and kewra on top, keep it on dum for 15 to 20 minutes.

Noor Mahal Pulao

INGREDIENTS 

Chicken 1 kg 12 pieces

Milk 1 cup

Water 1 cup

Onion 1 chopped

Ginger 1 inch piece chopped

Garlic Crushed 1 tsp

Coriander Seeds 1 tsp

Black Cardamom 1 crushed

Cloves 3

Black Pepper 6

Green Cardamom 3

Cinnamon 2 sticks

Salt 1 ½ tsp

Oil ½ cup

Brown Onion ½ cup

Ginger Garlic Paste 1 tsp

Almonds Blanched and Grinded 2 tbsp

Cream ½ cup

Kewra Water 1 tbsp

Rice ½ kg soaked for 30 minutes

METHOD
Boil chicken with milk, water, chopped onion, whole spices, salt and ginger garlic chopped till chicken half done, strain the stock and remove the chicken and discard the rest. Heat ½ cup oil add ½ cup brown onion with ginger garlic paste, boiled chicken, salt, almond paste, cream, fry well add leftover stock when boiling add soaked rice then add Kewra water, mix and cover. Cook on high flame for 5 minutes then lower flame, leave it on simmer for 15 minutes.

Savour Pulao

INGREDIENTS

Chicken 1 kg 12 pieces
Rice 750 gm soaked for 30 minutes
Water 4 cups
Tomatoes (chopped) 2
Green Chilies (whole) 6
Whole Spices 1 tbsp
Salt 1 tbsp
Chili Powder ½ tsp
Dried Plum 10 to 12
Oil ¾ cup
Onion (sliced) 1
All Spice Powder 1 tsp

IN MUSLIN CLOTH TIE
Onion 1 cut into 4 pieces
Garlic Cloves 15
Ginger 2 inch piece
Whole Coriander 2 tbsp
Fennel Seeds 2 tbsp

METHOD
Tie all the ingredients in muslin from onion till fennel seeds. In a pan put chicken with prepared potli, 4 cups water, 2 chopped tomatoes into 4 pieces each, whole green chilies, mixed whole spices, salt, chili powder, dried plum till chicken tender. Remove chicken and strain stock and keep aside. Heat ¾ cup oil in a pan, add 1 sliced onion, fry till golden add boiled chicken pieces and fry nicely till light golden. Add that green chilies and tomatoes to the chicken, add leftover stock about 2 ½ cup and 2 tsp extra salt. Cook till boiling, add soaked rice with allspice. Cook on fast flame for 10 minutes. Discard the potli, lower the flame, and leave it on simmer. Serve hot.

Burmese Pulao

INGREDIENTS

Chicken 1 kg 16 pieces
Onion 1 large chopped
Tomatoes 4 sliced
Turmeric ½ tsp
Chili Powder 3 tsp
Ginger Garlic 2 tbsp
Chat Masala 1 tsp
Lemon Juice ¼ cup
Sesame Seeds 1 tbsp
Salt 1 ½ tsp
Boiled Eggs 3
Coriander Leaves (chopped) ½ cup
Green Chilies 6 sliced
Boiled Noodles 1 cup
Wafer Chips as required
Rice (boiled) ½ kg with salt
Suree Sweet Chili Sauce ½ cup

METHOD
Heat oil, add chopped onion with ginger garlic paste, and fry for 5 minutes. Add chicken, chopped tomatoes, turmeric, salt, chili powder, fry well. Now add 1 cup water, cover and cook till chicken tender. Add green chilies, coriander, leave it on simmer. Lastly add ½ cup Suree sweet chili sauce.
TO ASSEMBLE
In a dish, spread a layer of boiled rice, top with boiled spaghetti, sprinkled chat masala, layer of cooked chicken, top with boiled eggs, potato wafer, serve hot.

Chatni Chicken Biryani

INGREDIENTS
Chicken 1 kg 16 pieces
Yogurt 1 ½ cup
Salt 1 ½ tsp
All spices 1 tsp
Turmeric ¼ tsp
Brown Onion 1 cup
Whole Spices 1 tbsp mixed
Ginger Garlic Paste 1 tbsp
Rice (boiled) ½ kg with 2 tbsp oil till ¾ done
Oil ¾ cup

INGREDIENTS FOR CHATNI
Coriander Leaves 1 bunch
Mint Leaves half bunch
Onion 1 raw
Green Chilies 30
Garlic Paste 1 tbsp
Cumin (roasted and crushed) 1 ½ tbsp
Desiccated Coconut ½ cups

METHOD FOR CHATNI
Grind all together, keep aside.
METHOD
Heat oil add whole spices then add brown onion, ginger garlic paste 1 tbsp, fry well add prepared chatni with chicken, salt, turmeric and fry well, add yogurt, cover and cook till chicken done.
TO ASSEMBLE BIRYANI
Spread half rice on base of a pan, top with chatni chicken mixture, leftover rice, cover and leave it on dum. Serve with raita.

Fish biryani

Ingredients
Fish 750 gm slices
Small fenugreek leaves 4 bunches
Tomatoes 3 sliced
Brown onion ½ cup
Salt 1 ½ tsp
Ginger garlic 1 tbsp
Chili garlic 1 tbsp
Turmeric ½ tsp
Coriander powder 1 ½ tsp
Cumin powder 1 ½ tsp
Allspice 1 tsp
Yogurt 1 cup
Potatoes 250 gm cut in big pieces
Rice 350 gm with salt
Kewra water 1 tbsp
Yellow color ¼ tsp
Oil ¾ cup
Coriander leaves 2 tbsp
Green chilies 4
Method
Heat oil add small fenugreek leaves, tomatoes, brown onion, all the seasonings with ¼ cup water and fry well, add potatoes with ½ cup water, cover and cook till half done, add yogurt fry well, add fish, cook for 10 minutes till fish done, remove fish add chopped coriander and green chilies. In another pan put half boiled rice, ¼ cup water, ¼ cup oil in a pan, top with fish masala and potato mixture, remaining rice, Kewra water and yellow color, leave it on dum with fish slices on top.

Goanese chicken biryani

Ingredients
Chicken 1 kg
Coriander elves ½ bunch
Mint leaves 15
Green chilies 30
Ginger garlic 2 tbsp
Onion 1 small
Yogurt 1 cup
Allspice 1 tsp
Baby potatoes 10 peeled and deep fry till light golden
Brown onion ¾ cup
Saffron ½ tsp
Warm milk ½ cup
Ghee ¼ cup
Cream 3 tbsp
Salt 1 ½ tsp
Rice 600 gm boiled with salt
Oil ¾ cup
Method
Ground in to a paste coriander leaves, mint leaves, green chilies, ginger garlic and onion, marinate chicken with this ground paste, yogurt, allspice and salt for 1 hour, heat oil add ½ cup brown onion with marinated chicken, cover and cook till chicken nearly done, add in fried potatoes, cook until chicken and potatoes tender and thick gravy left, spread the boiled rice over the chicken, sprinkle saffron, mix with milk, ghee, remaining fried onion, dot with cream, cover and cook for 15 minutes till done.

Kachay gosht ki biryani

Ingredients
Mutton 1 kg
Raw papaya 1 ½ tbsp heaped
Oil ¾ cup
Yogurt 2 cups
Green chilies 10 grinded
Coriander leaves ½ cup grinded
Mint leaves ½ cup grinded
Ginger garlic paste 1 tbsp
Lemon juice 2 tbsp
Salt 2 tsp
Chili powder 2 tsp
Brown onion 4 tbsp
Allspice 1 tsp
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Green cardamom grinded ½ tsp
Sela rice 1 kg soaked for 2 hours boiled with salt and whole spice (boil 1 kani)
Yellow color pinch
Kewra 1 tsp
Chopped hara masala as required
Method
Coarsely chopperize green chilies, coriander and mint, mixed with yogurt, marinate mutton with this mixture and raw papaya and ginger garlic, lemon juice, salt, chili powder, brown onion, allspice, nutmeg, mace, cardamom leave it for 4 hours. Add in a pan, top with chopped hara masala, boil 1 kani rice then Kewra water mixed with yellow color, brown onion, put t cook on a tawa 10 minutes on full flame then on medium flame for 10 minutes then on low flame for 45 minutes, mix well and serve.

Bombay darbar biryani

Ingredients for Bombay darbar biryani
Oil ¾ cup
Mutton 750 gm
Brown onion ½ cup
Ginger garlic paste 1 ½ tbsp heaped
Yogurt 1 cup
Chili powder 1 tsp
Salt 1 tsp
Yellow color ¼ tsp
Kewra water 1 tbsp
Rice 750 gm soaked and boiled with 3 tbsp salt
Prepared biryani masala 3 tbsp to 4 tbsp heaped
Method
Heat oil, add ginger garlic paste, brown onion and mutton, cover and leave it for 10 minutes then add yogurt, mixed with biryani masala, cover and leave it for 10 minutes, then add salt, chili powder with 1 ½ cup water, cover and cook for 20 minutes till mutton tender and thick gravy left.
To assemble
In a pan put ¼ cup oil and water, add ½ quantity of boiled rice top with mutton mixture, remaining quantity of rice, brown onion, yellow color mixed with Kewra, cover and cook on high flame for 5 minutes, lower flame and leave it on dum for 15 minutes.

Korma pulao

Ingredients
Rice ½ kg soak for 30 minutes
Chicken 1 kg 12 pieces
Oil ¾ cup
Onion 4 (2 grinded and 2 sliced)
Yogurt 1 cup
Nutmeg grinded ¼ tsp
Mace grinded ¼ tsp
Cloves 12
Green cardamom seeds 1 tsp
Ginger garlic paste 1 tbsp
Chili powder 1 tsp heaped
All spice 1 tsp
Milk ¼ cup
Kewra water 1 tsp
Saffron ¼ tsp
Method
Heat oil fry sliced onion till light golden add whole spices and nutmeg, add chicken, salt, beaten yogurt, cover and cook for 15 minutes, mix in ground onion, ginger garlic paste, chili powder, all spice, fry well add 2 cups water cover and cook till chicken tender, add in the soaked rice with another 2 cups of water, cover and cook till rice done, lastly add milk-kewra-saffron mixture, leave it for another 5 minutes, mix well and serve.

Chicken chili with garlic rice

Ingredients

Chicken boneless 300 gm cut into 1 inch cubes

Salt and pepper ½ tsp each

Soya sauce 1 tbsp

Ingredients for batter

Egg 1

Corn flour 2 tbsp heaped

Flour 2 tbsp

Salt ½ tsp

Baking powder ½ tsp

Black pepper ¼ tsp

Soya sauce 1 tbsp

Ingredients for sauce

Onion sliced 1

Green chilies cut in strips 4 seeds removed

Ketchup ½ cup

Soya sauce 1 tbsp

Chili sauce 2 tbsp

Sugar 1 tbsp

Water 1 ½ cup

Oil ¼ cup

Corn flour 1 tbsp heaped mixed with ¼ cup water

Method

Marinate chicken with salt and pepper, soya sauce for 15 minutes, dip in prepared batter and deep fry.

Ingredients for sauce

In a wok heat oil add onion and green chilies add seasonings, sauces, water, cook till boiling, thickens with corn flour, cook till thick, remove add in fried chicken cubes, serve with rice.

Ingredients for garlic rice

Boil rice 250 gm or 2 cups

Crushed garlic 1 tbsp

Oil ¼ cup

Salt and pepper ½ tsp each

Soya sauce 1 tbsp

Spring onion leaves chopped ½ cup

Method

Heat oil add crushed garlic till brown add boiled rice with seasonings and soya sauce, mix well, lastly add spring onion leaves and remove. Serve with chicken chili.

Dajjaz mandi

Ingredients
Chicken 1 kg whole
Butter 2 ounce
Oil ¼ cup
Green cardamom 10
Black cardamom 1
Cinnamon 2 sticks
Black pepper whole 1 tbsp
Cloves 8 to 10
Bay leaf 2
Rice ½ kg
Saffron ¼ tsp + ¼ tsp
Yellow color pinch
Green cardamom grinded ¼ tsp + ¼ tsp
Salt 1 tbsp
Onion 1 cup chopped
Lemon juice 2 tbsp
Lemon dried 1
Method
Heat butter and oil in a pan add whole spices with chopped onion and whole chicken, fry till chicken golden brown on both sides add 6 cups water with ¼ tsp grinded green cardamom, ¼ tsp saffron, 1 dried lemon, salt 1 tbsp, cover and cook till chicken tender and 2 ½ cup stock left, remove chicken from stock add ½ kg soaked rice cover and cook till rice done, slightly sprinkle powdered yellow color on one side of rice only, leave it on dum for 10 minutes. Now mix well, remove in a platter, and serve chicken over rice. In small bowl mix together 1 tbsp butter with remaining cardamom powder, saffron, soaked in hot water, lemon juice, mix well, and brush on top of chicken, bake in a preheated oven for 15 minutes.

Egg fried rice

Ingredients
Rice ½ kg boiled until done
Spring onion 1 cup chopped
Carrot ½ cup chopped in small cubes
Eggs 2 beaten
Oil ¼ cup
Garlic crushed 1 tbsp
Salt 1 tsp
Black pepper ½ tsp
Soya sauce 2 tbsp
Method
Heat oil add chopped garlic, fry for 1 minute add beaten egg, add vegetables with boiled rice, mix all well, add seasonings and soya sauce, toss well and remove.

Chilman biryani

Ingredients
Boneless chicken ½ kg cut into 2 inch cubes
Chili powder 2 tsp heaped
Roasted and crushed cumin 1 ½ tsp
Salt 1 tsp heaped
Allspice 1 tsp
Coriander powder 1 ½ tsp
Green chilies chopped 4
Brown onion grinded 4 tbsp
Crushed garlic 2 tbsp
Ginger julienne 2 tbsp
Coriander leaves chopped 4 tbsp
Mint leaves 15
Tomatoes 4 chopped
Oil ½ cup
Saffron ¼ tsp
Kewra 1 tbsp
Rice ½ kg boiled with whole spices mixed and salt 2 tbsp
Method
Boil rice with whole spices and salt till ¾ done, keep aside, heat oil in a handi add crushed garlic, fry till golden add chicken cubes fry for 5 minutes with slices ginger, tomatoes, brown onion, add all the dry seasonings and fry well till oil comes on top add boiled rice on top of chicken mixture, mix well with chicken mixture, top with hara masala, fried onion, Kewra and saffron mixture, leave it on dum for 15 minutes.

Prawn biryani

Ingredients
Rice ½ kg soaked or 30 minuets
Prawns cleaned ½ kg
Potatoes 2 cubed and fried
Brown onion 1 cup
Oil ¾ cup
Yogurt 1 cup
Milk ½ cup
Yellow color pinch
Saffron ¼ tsp
Ginger garlic 1 tbsp
Tomatoes chopped 3
Salt 2 tsp
Green chilies whole 4
Coconut milk ½ cup
Chili powder 2 ½ tsp leveled
Allspice 1 tsp
Turmeric ½ tsp
Coriander leaves chopped ½ cup
Mint leaves 10 to 12
Curry leaves 15
Kewra water 1 tbsp
Method
Boil rice with whole spices and 2 tbsp salt until ¾ done, drain water and keep aside, heat oil add brown onion with ginger garlic paste, salt, turmeric, chili powder, cook for 5 minutes add chopped tomatoes and fry well about 10 minutes, add 1 cup yogurt, fry add prawns with allspice, green chilies, cover and cook for 10 minutes until done and oil comes o top, lastly add chopped hara masala, curry leaves, now put half rice in a pan, top with prawn mixture, remaining rice, put milk mixture, color and saffron mixture on top with Kewra, leave it on dum for 20 minutes.

Gosht ki tehari

Ingredients
Rice ½ kg
Mutton ½ kg (half boiled)
Oil ½ cup
Brown Onion ½ cup
Yogurt ½ cup
Salt 2 tsp heaped
Lemon 1
Ginger garlic paste 1 tbsp
Chili powder 1 ½ tsp
Turmeric ½ tsp
Cumin roasted and crushed 1 ½ tsp
Coriander roasted and crushed 2 tsp
Green chilies 6
Coriander leaves chopped ½ cup
Method
Heat oil in a pan add brown onion with all the dry seasonings, fry well add boiled muttons with yogurt, fry for 5 minutes add 2 cups water, when water boiling add soaked rice, cook for 10 minutes on fast flame, lastly add chopped hara masala, lemon juice and leave it on dum.

Dajjaz mandi

Ingredients
Chicken 1 kg whole
Butter 2 ounce
Oil ¼ cup
Green cardamom 10
Black cardamom 1
Cinnamon 2 sticks
Black pepper whole 1 tbsp
Cloves 8 to 10
Bay leaf 2
Rice ½ kg
Saffron ¼ tsp + ¼ tsp
Yellow color pinch
Green cardamom grinded ¼ tsp + ¼ tsp
Salt 1 tbsp
Onion 1 cup chopped
Lemon juice 2 tbsp
Lemon dried 1
Method
Heat butter and oil in a pan add whole spices with chopped onion and whole chicken, fry till chicken golden brown on both sides add 6 cups water with ¼ tsp grinded green cardamom, ¼ tsp saffron, 1 dried lemon, salt 1 tbsp, cover and cook till chicken tender and 2 ½ cup stock left, remove chicken from stock add ½ kg soaked rice cover and cook till rice done, slightly sprinkle powdered yellow color on one side of rice only, leave it on dum for 10 minutes. Now mix well, remove in a platter, and serve chicken over rice. In small bowl mix together 1 tbsp butter with remaining cardamom powder, saffron, soaked in hot water, lemon juice, mix well, and brush on top of chicken, bake in a preheated oven for 15 minutes.