maharaja biryani

Maharaja Biryani, Chicken And Vegetable Kabab And Green Chutney by Chef Gulzar. Recipe of Maharaja Biryani, Chicken And Vegetable Kabab And Green ...

Mahraja biryani

ingredents:

Rice ½ kg

Mutton ½ kg

Yogurt 250 gm

Onion 1

Cinnamon 4 sticks

Green cardamom 5

Boiled eggs 6

Cloves 4 to 6

Green chilies 10 to 12

Oil 1 cup

Green coriander ½ bunch

Mint ½ bunch

All spice powder 1 tsp

Turmeric powder 1 tsp 

Whole cumin 2 tsp

Black cumin ½ tsp

Garlic paste 2 tbsp

All spice powder 2 tbsp

Food color as required

Salt to taste

Method:

First wash the rice and strain it and soak in water for 2 hours. In a pan add water, ½ tsp black cumin and salt to taste to boil. When smells starts to come add rice and half boil them and put it on a side. For gravy, In a pan add water with ½ tsp black cumin with salt to taste to boil. When smell starts to come add rice and half boil it and put it on a side. For gravy, heat 1 cup oil in a pan and add 4 to 6 cloves, 5 green cardamom, 4 cinnamon sticks and 2 tsp cumin to crackle. Then add 2 tbsp garlic paste to fry with 1 onion. Then add mutton to cook well. Now in 2 tbsp yogurt add red chili powder, 1 tsp all spice powder, 1 tsp turmeric powder to suate. Then add as required water so meat tender and gravy turn thick. Now in deep pan first place the layer of gravy, then add ½ of the rice with boiled eggs, 10 to 12 green chilies, ½ bunch green corianders and ½ bunch mint and place the remaining gravy on top to simmer. In the end dish it out and serve hot.

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Stir-Fried Beef With Vegetables

Basic beef and vegetable stir-fry recipe - Heat a large wok over high heat. Once the ... Easter; Father's Day; Fete; Finger food; Football finals; Halloween recipes ... Have dinner on the table in no time with this tasty beef and vegetable stir fry.Stir-Fried Beef With Vegetables

A stir-fry is a tasty way to combine meat and vegetables in the one dish. The trick with stir-fries is to have everything ready to go before you start cooking as once you fire up the wok there can be no stopping. Serve with steamed rice or noodles. - 

korian hot pot

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You guys are in for a treat here.  This is one of the most simple things you can make but so very tasty (hmm, I don’t use the word tasty […]

roasted beaf

Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes are used to make hash.

My sisiter,s ishrat and shehzadi knows a lot about cooking beef. She knows all of the cuts and what to do with them. This must have something to do with growing up at a time where people went to their local butchers for meat instead of a supermarket. We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.

After reading this tangy recipe you will definitely try out fantastic Anari Chicken. Ingredients are showing how much it would be admirable by everyone. Boil plain rice or chapati to enjoy its real taste.

Fried Chicken Satay sticks

I made satay/sate with peanut sauce for the Independence day - still not post an entry about it yet and kinda promised the sauce recipe to few people, but well..too bad.., it's too long of a recipe. But will get to it.

Anyway, THAT combination was as real deal as I could get for satay and peanut sauce; except that I did not grill it on charcoal neither using bamboo weaved hand-fan to distribute the coals' heat. There are always shortcuts (like, using peanut butter) but I wanted to make it as authentic as possible, so it was all hard labor, grinding peanuts and all! That is then, story for another day, today is different story. I still have 10 satay skewers in my drawer. I used up 40 that weekend. Suppose I can just leave the skewers in the drawer, but no, I can't. I may have certain type of disorder. I can't stand '2 tbsp of chopped pecan', or '1 cup of rolled oats' just sitting there type of person. If it's basic, staple sort of ingredients, as in, sugar, salt, it's fine. Otherwise, I gotta use it and I will find a recipe that require exactly that amount.

So, these 10 skewers. Hm..I can cut them up and use it as toothpick. I can use them as 'craft' materials. Then I see a half cut tomato I used for lunch. Heh. Mix it with sweet soy sauce, chillies and shallots. Perfect for another satay dish, however, not the trouble. For 10 satay - it has to be Painless, with capital P! So 'panfrying' on high heat is the way to go. And it's perfect with Sayur Asam. Both combined, from prep to serve, less than 1 hour.

beef windalo

A Vindaloo is one of the hottest curries you can get, and is a mainstay of Indian restaurant menus across the UK. A national favourite, it is so beloved that a song named Vindaloo was even the unofficial anthem for the England football team during the 1998 World Cup. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, this simple recipe uses our Vindaloo paste - a spice mix blending chillies with cumin, corinader and other authentic spices. This makes it incredibly easy to make a Vindaloo to rival your takeaway, and all you need to do add is meat, tomatoes and an onion. If you like it even hotter then increase the amount of paste, or even add fresh chillies - but be careful - this is not one for the fainthearted!

Afghani Chickpeas Balls

Afghani Chicken Recipe, Afghani Chickpeas Balls Recipe & Rice Soup Recipe

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rise soup

Note: To freeze, cool soup to room temperature; transfer to airtight plastic containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of soup. Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary. Serve.

doodh ki achwani

Ingredients:

Ingredients 
1/2 cup Almonds 
1 litre Milk 250 grams Sugar 
1 teaspoon Cardamom powder 
1 teaspoon Saffron 
1 tablespoon Pistachios 
1 1/2 tablespoon Raisins

Preparation:

·    Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.

·    Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.

·    Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.

·    Serve hot doodh ki achwani  or chilled.

besan ka halwa

Besan halwa is a rich, sweet, traditional pakistani favourite for every traditional occasion. so try this easy homemade besan halwa recipe.