Ingredients

Beef: 200 g (undercut)
Rice: 2 cups
Green shallots; 2
Capsicum: 1
Carrot: 1
Garlic: 4 to 5 cloves
Eggs: 3
Worcestershire sauce: 2 tbsp
Black pepper: as required
White pepper: as required
Salt: to taste
Oil: as required

Procedure

1 Boil the rice.
2 Cook the pieces of beef in hot oil until tender.
3 Add beaten eggs.
4 Add all the vegetables and cook for 4 to 5 minutes.
5 Add the boiled rice, Worcestershire sauce and the remaining spices, cook over high flame for 3 to 4 minutes.
6 The tasty Beef Fried Rice is ready.

Presentation

Garnish with slices boiled eggs and cucumber.
Tip for Beef Fried Rice recipe
To prevent rice grains from sticking together during cooking, add one spoon of vinegar or lemon juice just before you take out water from the juice.

Ingredients

Chicken: 500 g
Rice: 2 cups or ½ kg
Yogurt: 250 g
Onion: 250 g
Tomatoes: 2
Ginger-garlic paste: 2 tbsp
Coriander leaves: ½ Bunch
Mint leaves: ½ Bunch
Turmeric: 1 tsp
Red chili powder: 2 tbsp
Garam masala powder: 1 tbsp
Ground cumin: 1 tsp
Kewra: as required
Food yellow color: as required
Salt: to taste
Ghee: 1 cup

Procedure

1 Heat ghee in a pan and fry ginger-garlic paste.
2 Add chicken, and cook for a while.
3 Add yogurt, turmeric, black cardamom, salt, tomatoes, coriander, mint leaves, red chili powder, garam masala powder and ground cumin.
4 Cook for ten minutes. Then add fried onions and food yellow color to it.
5 Add cardamom, bay leaves, cloves and salt in the water to be used for boiling rice.
6 When the water becomes hot, add rice and boil it.
7 First, spread quarter boiled rice in the pan.
8 Then add a layer of chicken and put the rice on it again. Now add kewra and three tablespoons of hot ghee to the rice. Then leave it to simmer. The delicious Delhi Biryani is ready.

Presentation

Place a lettuce leaf on one side of the plate and put biryani in it. Put fine slices of lemon on other side of plate and serve it with the pieces of boiled carrots and yogurt sauce (raita).

Tip for Delhi Biryani Recipe

To prevent rice grains from sticking together during cooking, add one spoon of vinegar or lemon juice just before you take out water from the juice.

Chicken: 300 g
Ginger-Garlic paste: 2 tbsp
Butter: 2 tbsp
Tomato paste: ½ cup
Fresh cream: 1 cup
Ground red chili: 1 tbsp
Cumin powder: 1 tbsp
Garam masala: ½ tbsp
Salt: to taste
Oil: as required

Procedure

1 Pour oil in a pan and fry ginger-garlic paste in it.
2 Add chicken pieces to it and sauté them until they are tender.
3 Fry tomato paste, red chili, cumin powder and butter. Then add cream to it.
4 Cook the chicken on slow flame, until it’s done and the water dries up.

Presentation

Garnish with coriander and ginger, and serve with chapatti.

Tip for Butter chicken recipe

If you want to thicken cream, just add two or three drops of lemon juice while beating it.

Boneless Chicken: 250 g
Ginger: 2 pieces (small size)
Garlic: 4 to 5 cloves
Salt: to taste
Black Pepper: ¼ tsp
Egg: 1
Oil: to fry
Corn flour: 2 tbsp
Gram flour: 2 tbsp
Ketchup: half small cup
Green onion: 1 to 2
Lemon: 1
Sugar: 2 tbsp
Procedure
1 Combine minced chicken, egg, salt, black pepper, ginger paste, garlic paste, corn flour and gram flour in a bowl and mix well.
2 Make small balls of the mixture and fry them in hot oil.
3 Heat oil in a pan and fry garlic-ginger paste in it.
4 Add shallots, tomato ketchup, lemon juice, chutney, salt and black pepper, sauté them. Add chicken balls to it.

Presentation

Garnish with coriander leaves and thinly sliced ginger. Serve with yogurt sauce (raita).

Tip for chicken Balls recipe

If a dish is over salted, put a handful of kneaded flour in it. It will absorb extra salt. If one handful of kneaded flour does not decrease salt, take it out and put another one in it.

Chicken (boneless):100 g
Egg: 1
Corn flour: 4 tbsp
Black pepper: 1/4 tsp
White pepper: ¼ tbsp
Soup: 3 cups
Water: 1 litre
Carrot: 1
Onion: half
Green shallots: 1
Sweet corn: 1 cup

Procedure

1 Heat 3 cups of chicken stock and put boneless chicken in it.
2 Add onion, carrot and green onion to its place the lid and cook for 10 to 15 minutes. Now sieve the vegetables.
3 Add white pepper, black pepper and sweet corn.
4 In a small bowl, mix 4 tablespoons of corn flour with water and pour it slowly into chicken stock.
5 Beat an egg and add it to the soup.
6 Serve when it is ready.

Presentation

Ladle into soup bowls and sprinkle with cheese.

Tip Chicken Corn Soup recipe

Always make the soup on low flame. In this way, the soup will not only foam less but also taste better.

INGREDIENTS:

1 cup fried onions
1 cup curd
2½ tsps ginger/garlic paste
½ kg mutton/beef, sliced like pasande
2 tbsp almond and cashew nut powder
1 tsp turmeric powder
2½ tsp red chilli powder
1 tsp all spice powder
1 tsp salt
1 tsp coconut powder
1tsp cumin seeds
Few ground green cardamoms
For garnishing
Mint leaves
Lemon juice
Few green chillies
Oil for frying

DIRECTIONS

Heat oil and add fried onions, simmer for a while and add all the ingredients one by one including the meat. Cook for a while and cover the pan. Simmer until the meat is tender. Dish out and garnish with mint leaves, green chillies and lemon juice.

Ingredients

Chicken ½ kg (karhai cut),
oil ½ cup
green chilies 10 (sliced cut)
lemon juice 2
coriander ½ bunch
Tomatoes ½ kg ( chopped),
ginger paste 1tsp
garlic paste 1tsp
chili powder 2tsp
onion 1( finely chopped)
salt to taste
Turmeric ½ tsp
Garam masala ½ tsp
Ginger 1 inch piece sliced cut for garnishing
Fenugreek leaves ( kasoori meethi) 1tbsp

Chicken Kadai Recipe

1. In a large pan heat oil and fry the chicken until it turn golden brown.
2. Remove the chicken from the pan and in the same oil fry the onions till they turn brown.
3. Now sauté the fenugreek leaves, red chili powder, salt , turmeric, ginger and garlic paste for 1min.
4. Add the chopped tomatoes in it and cooked well
5. When it become mushy add fry chicken in it and cook for 5mins.
6. Now add one cup of water, cover the pan and leave it on a low flame for 10mins
7. Top it with finely chopped ginger, green chillies, garam masala and lemon juice.

Ingredients

10 g chili powder ( Pisi lal mirch 10 gram)
1 onion finely chopped (1 adad bareek kata payaz)
Salt to taste (Namak husb e zarorat)
1 small egg (1 Anda)
Lemon slice for decoration(Lemo ka tukra)
1 green chili ( 1 Subz mirch)
4-1/2 garlic cloves (4-1/2 lehson k jaway)
1 g ginger, peeled ( 1gram chili adrak)
2 springs coriander (Hara Dhania 2 ganth)
15 g cumin seeds (15 gram zeera)
10 black pepper (10 kali mirch)
6 small cardamoms (6 choi allichi)
6 cloves (6 longain)

Method

Grind the green chili, garlic, coriander leaves, cumin seeds , black pepper and cardamom to make a paste. In a separate pot, mix finely chopped onion, paste of spices, chili powder, salt in the mince meat and mix it well. Salt and chilly powder quantity can be adjusted according to your taste. Add the eggs in the mixture for a firm consistency. Allow to set it for 15 minutes. Then give the shape of kabab and place it on the skewers. Place skewers on ovenproof tray and grill or cook over char cool. Delicious beef kaba is ready. Serve with coriander leave, curd and lemon.

Ingredients

1/2 kg fish fillet (1/2 kilogrammachli k parchay)
1/2 Tsp salt (1/2 khanay k chamach namak)
1/4 Tsp each, black and white pepper (1/4 khanay ka chamach safaid or kali mirch)
1/2 Tsp garlic (1/2 khanay ka chamch lehson)
1 egg, beaten (1 phainta hoa anda)
Bread crumb ( Doble roti ka choora)

Method

Get the slices of fish and gently wash it. Now mix the masala and leave it for some time it will absorb the masala quickly. Then take one by one slice and dip it firrst in to the beaten egg then and then rolled it into the bread crumbs. Fry the fish deeply into the oil and ghee untill it color changes to golden brown. Dont over heat and remember to penetrate knife in the fish so that it fries completely. Tasty fried fish is ready. You can serve this Fried Fish Masala with lemon sauce to your guests.

Ingredients

Beef steaks ½ kg
Black pepper ¼ tsp
Eggs 2
Mint ¼ tsp
Salt ½ tsp
Green chillies 2 (cut in rings)
Red chillies ¼ tsp

How to Prepare Beef Rings

Whisk the eggs. Add salt, black pepper, red chillies, mint and green chillies into eggs and mix properly. Now deep the beef steaks into the eggs mixture and take out in a plate. Then coated the Beef stakes in the breadcrumb and deep fry. When they turn into golden color and get crispy, take the beef rings out and serve with mint sauce or tomato ketchup.

Tarkeeb

Andy phaint lain. Namak, kali mirch, surkh mirch, podeena aur hari mirch andy me shamil ker ke yakjan ker lain. Ab Gosht ke lachhy andy me daal ker unhen aik plate me nikal lain. Gosht ke lachhon ko dabal roti ka choora laga ker achi trah tal lain. Jab ye sunehri rang ke aur khasta ho jaen tu nikal ker podeeny ki chatni ya tomato ketchup ke sath paish krain.