Fish Biryani

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

Method:
 
• Heat 1 cup oil in pan, add 250 gm chopped onion and fry till golden brown. Remove the brown onion and keep aside.
• Add 1 kg fish cubes and fry well. Remove and keep aside.
• 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. Cover and cook for few minutes till tomatoes are tender.
• Now add 6 green chilies, ½ bunch of coriander leaves and ½ bunch of mint leaves. Also add fried fish cubes.
• 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.
• Simmer for 10 minutes till done. Dish it out and serve.

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Lemon Chicken Cutlets

Ingredients:

 
Chicken boneless ½ kg
Potatoes boiled 1
Lemon 6 slices
Green chilies chopped 2
Mayonnaise ½ cup
Egg 1
Fresh bread crumbs 1 cup
Flour ½ cup
Lemon juice 2 tbsp
Salt ½ tsp
Black pepper powder ¼ tsp
Oil as required

Method:

 
Boil ½ kg chicken and shred it finely.
In a bowl mix together 1 boiled potato and boiled shredded chicken. Now add ½ tsp salt, ¼ tsp black pepper, 2 chopped green chilies, ½ cup flour, 2 tbsp lemon juice and ½ cup mayonnaise.
Mix well and make small Kababs. Stuff each cutlet with a lemon slice.
Dip in beaten egg, coat with fresh bread crumbs and shallow fry in pan.

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Bihari Qeema

Recipe Ingredients:

Beef Mince ½ kg
Yogurt 1 cup
Big Cardamom 2
Lemons 2
Chopped Onion 2
Whole Red Chilies 3
Green Chilies 4
Small Cardamom 6
Mint Leaves ½ Bunch
Yogurt ½ Cup
Coriander Seeds 1 tsp
White Cumin 1 tsp
Chick Peas 1 tbsp
Ginger Garlic Paste 1 tbsp
Bihari Masala 1 tbsp
Oil 2 tbsp
Salt to taste

Recipe Method:

Grind together, 3 red chilies, 1 tsp coriander seeds, 1 tsp white cumin, 6 small cardamom, 1 tbsp black chick peas, and 2 small cardamom in the grinder. Add in 2 tbsp oil in the pan, and add in onion. Fry it till they are golden brown. Take it out and keep it aside then add in ½ kg mince , salt , 1 tbsp ginger garlic paste, grinded masala 1 tbsp bihari masala, 1 cup yogurt, 2 lemon and 4 green chilies. Mix it and add it in the pan. When the water dries dish it out and garish it with fried onion, mint leaves and serve.

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Roast Chicken

Recipe Ingredients:

Chicken 1 kg cleaned
Ginger garlic paste 1 tbsp
Salt  1 1/2 tsp
Crushed black pepper 1 tsp heaped
Mustard powder 1 tsp
Lemon juice 2 tbsp
Ketchup 4 tbsp
Chili garlic sauce 2 tbsp
Worcestershire sauce 1 tbsp
Boiled vegetables 1 cup
Baby potatoes 10 to 12 peeled and deep fried

Recipe Method:

Prick  the chicken well  and marinate with Ginger garlic paste 1 tbsp, Salt 1 1/2 tsp, Crushed black pepper 1 tsp heaped, Mustard powder 1 tsp, Lemon juice 2 tbsp, Ketchup 4 tbsp, Chili garlic sauce 2 tbsp, Worcestershire  sauce 1 tbsp
Tie the  legs of  the chicken with a rubber band, heat ¼ cup oil in a pan add the marinated chicken fry well on both sides when light golden add in the left over marinade with half cup water, cover and cook on low flame till  the chicken is  tender.
Serve chicken roast with fried baby potatoes, boiled seasonal vegetables.

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Chicken Karahi

Recipe Ingredients:

1/2 kg Chicken
1 Onion
1 Green Cardamom
4 Tomatoes
2 Black Cardamoms
2 Green Chilies
8 Black Pepper
Small Piece Ginger
Few Coriander Leaves
1/2 Cup Oil
1 tbsp White Cumin Powder
1tsp Red Chili Powder
1tsp Salt
1/2 tsp Garlic Paste

Recipe Method:

Wash chicken pieces and saute in some oil and garlic paste, also add spices, chopped onion, tomato, salt and red chili. Cover the lid and let it cook on low flame for 20 to 25 minutes. Chop ginger and green chilies in julienne shape. Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.

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