Showing posts with label Biryani. Show all posts
Showing posts with label Biryani. Show all posts

Saadi Biryani

Mutton ½ kg
Rice ½ kg
Salt to taste
Ginger Garlic Paste 2 tbsp
Onion 2 tbsp
Red Chili Powder 1 tbsp
Crushed Red Chili 1 tbsp
Whole Hot Spice 2 tbsp
Green Cardamom 4 – 6
Yogurt 1 cup
Yellow Food Colour a pinch
Kewra Essence 1 tbsp
Dalda VTF Banaspati
Wash rice and soak for 20 minutes, add salt in the water and boil the rice and strain. Slice the onion finely.
In a pan add the mutton, salt, ginger garlic paste, red chili powder and four cups of water. Cook until the meat tenderizes and water dries.
Heat Dalda VTF Banaspati in a wok, add whole hot spices and green cardamoms, cook for a couple of minutes , add onions and fry till golden.
Mix yogurt, crushed chilies, yellow food colour and kewra essence to the wok.
In the pan, in which the meat is being cooked , spread the rice over the meat, pour the yogurt and fried onion mixture over this.
Cover and cook over medium heat for 3 – 4 minutes, turn down the heat and simmer on low heat for a further 10 – 12 minutes.
Mix and serve in a platter.

Chicken Seekh Kabab Biryani Recipe

Chicken Mince ½ kg
Seekh Kabab Masala 3 tbsp
Bread slice 1
White cumin 1 tsp
Roasted gramflour 1 tbsp
Small cardamom 4
Poppy seeds 1 tbsp
Salt to taste
Egg 1
Onions 3
Red chili flakes 1 tbsp
Ginger garlic paste 1 tbsp
Crushed black pepper 1 tsp
Lemons 3
Chopped green chilies 4
Oil 1 cup
To boil rice:
Rice 2 cups
Mint leaves ½ bunch
Small cardamom 4
Salt to taste
All spice powder some
Yellow food color a pinch
Fresh milk ½ cup
White vinegar 1 tbsp
Mix chicken mince and 1 bread slice and 3 tbsp seekh kabab masala. Add in 1 tbsp poppy seeds, 1tbsp roasted gram flour, 4 cardamoms, 1 tsp white cumin. Grind it. Chop mince. Add in 1 egg and salt. Make kabab abd shallow fry them. Soak rice and boil them with ½ bunch mint leaves, 4 chopped green chilies, all spice powder, salt, cardamom and 1 tbsp white vinegar. Drain the water once the rice are boiled. Take one cup oil in the pan and add on 3 chopped onion and fry them. Take ½ of them out and keep it aside. In the remaining onion add in 1 tbsp ginger garlic paste, 1 tbsp red chili flakes and 1 tsp crushed black pepper and cook it. Add in kabab and cook them. Then take them out. Greas the paste and layer the rice. Layer up the Mixture prepared on it. Layer up the remaining rice and mix together milk and yellow food color and pour it over the pan. Simmer it. Dish out the rice and put the kababs on it. Serve hot.

Kabuli Biryani

Recipe Ingredients
Basmati rice 1 kg (wash and soak for 15 minutes)
Mint leaves 1 bunch whole + 1 bunch chopped
Green chillies 3 (whole)
Cumin seeds 1 tsp
Vinegar 1 tsp
All spice powder 1 tsp
Salt as required
Beef mince 1 kg
Oil as required
Turmeric powder 1 tsp
Ginger garlic paste 1 tbsp
Red chilli powder ½ tbsp
Gram lentil 1 cup (boiled)
Lemon juice 5 tbsp
Yogurt 1 cup
Green chillies 3 (sliced lengthwise)
Black pepper 6 (whole)
Onions 4 (sliced and fried)
Green chillies 2 (chopped)
Food colour 1 pinch
Luke warm milk 1 cup

Recipe Method
Boil the rice with half bunch of mint leaves, whole green chillies, cumin seeds, vinegar, all spice powder and salt.
When they are half boiled, remove from flame and strain.
Take a pan and add the minced beef, 1 cup of oil, ginger garlic paste, salt, red chilli powder, turmeric powder, mix properly and let it cook.
Take the boiled gram lentil in a bowl and add 2 tbsp of lemon juice, yogurt, salt, whole black pepper, chopped mint leaves, sliced green chillies, 1 cup of heated oil and mix well.
Now grease a bigger pan with oil and add a layer of rice, then a layer of half the minced beef, a layer of half the gram lentil mixture, half fried onions, few mint leaves and 1 tbsp of lemon juice.
Now again place a layer of rice, then the remaining minced beef, the remaining gram lentil mixture, fried onions, mint leaves, chopped green chillies and 1 tbsp of lemon juice.
Now add the last layer of remaining rice.
Then add the food color in the luke warm milk and pour it over the rice.
Then sprinkle 1 tbsp of lemon juice, fried onions, and mint leaves on top of the layers.
Now cover it and simmer for 5 to 10 minutes on low flame.
Mix carefully when done and serve hot with raita and pickles.

Nauratan Chicken Pulao Recipe

1 chicken (12 pieces)
2 ½ cups rice
½ cup yogurt
1 tsp black cumin
4 small cardamoms
4 green chilies
1 tbsp ginger garlic paste
Salt as required
20 boiled almonds
3 chopped onions
Oil 1 cup
Red color little bit
Green color little bit
Yellow color little bit
Stock ingredients:
4-5 cups of water
1 onion
1 garlic clove
1 tsp fennel seeds
All spices
1 tbsp whole coriander
1 small piece of ginger
Salt as required

Roasted Chicken With Bombay Rice Recipe

Whole chicken 1
Rice 1 kg
Tomatoes chopped 2
Curry leaves 6
Whole red chili 10
Fresh coriander 1 bunches
Lemon juice ½ cup
Oil ½ cup
Turmeric 1 tsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Ginger garlic paste 1 tbsp
Saffron ½ tsp
Desiccated coconut 2 tbsp
Salt 1-1/2 tsp
Marinate chicken with 1 tsp turmeric and ½ tsp salt for 4 hours. Put the marinated chicken in an oven proof dish and bake on 200 degree for 30 minutes.
Now heat ½ cup oil in a pan, add 1 tsp cumin seeds and dry. Now add roasted chicken and cook well.
Add in 1 tsp mustard seeds, 100 whole red chilies, 6 curry leaves, 2 chopped tomatoes, 2 tbsp desiccated coconut, 1 kg soaked rice, 1 tsp fennel seeds, ½ tsp saffron, 1 tbsp ginger garlic paste and 2 glasses of water. Cook till water dries and rice done.
Simmer for few minutes, garnish with chopped fresh coriander leaves.

Haray Masalay Kay Koftay Ki Biryani Recipe by Zubaida Tariq

Chicken Mince ½ kg
Rice2-2 ½ cup
Bread slices2
Black Chick peas2 tbsp
Cumin seeds 1 tsp
Black cumin seeds1 tsp
Poppy seeds1 tbsp
Green coriander1 bunch
Green chilies8
Onions (chopped)4
Turmeric powder1 tsp
Crushed black pepper 1 tsp
Mint leaves½ bunch
Black peppercorn4
Oil1 cup
Butter2 tbsp
Fresh Milk½ cup
Yellow food colora pinch
Saltto taste.


Wash and soak rice. Now grind 2 tbsp black chick peas, 1 tbsp poppy seeds, 1tsp white cumin seeds and 1 tsp black cumin seeds in a grinder. Separately blend 1 bunch green coriander, 8 green chilies and 6 garlic cloves in the blender and make chutney out of it. Add some salt in it. Now take ½ kg chicken mince, 2 bread slices and grinded spices in a chopper and chop everything together. Take it out and add some salt and make small meat balls out of it. Take 1 cup oil in the pan and fry chopped onions till they are golden brown. Then take the fried onion out on a tissue paper to make it dry and crisp. Ad 1 tsp turmeric powder, 1 tsp crushed black pepper and green chutney in the same oil. Cook it for some time and then remove it from the stove. Separately fry the meat balls and then add them in the prepared mixture. Cook it for some time and then add lemon juice in it. Simmer for 5 minutes. Add some salt , ½ bunch of mint leaves, black peppercorn, green chilies in the rice and boil them. Grease a wok and layer half of the rice in the bottom of the wok and then spread the prepared mixture on it. put some fried onion it and cover it with the other layer of rice. Add yellow food color, lemon juice and 2 tbsp butter on the top. In the end, dish it out and garnish it with meat balls and fried onion. Serve hot.

Chicken Biryani ( Sunday Special )


Basmati Rice - 2 cups
Chicken - ½ kg
Oil - 6 tbsp
Cinnamon - 2
Cardamom - 3
Cloves - 5
Onion - 3
Ginger paste - 1 tbsp
Mint leaves - 1 cup
Coriander leaves - handful
Red chilly pwd - 2 ½ tsp
Garlic paste - 1 tbsp
Biryani masala pwd - ½ tsp
Tomato - 2
Lemon juice - 1 tbsp
Yoghurd - 1 small cup
Salt to taste


Wash and soak biryani rice for 5 mins.
Drain water and reserve.
Clean chicken pieces in running water and strain water from it.
Take 2 pans and heat them simultaneously
In one pan, add water and allow to boil without covering with lid.
In the other pan, add oil and heat.
Add cinnamon, cardamom, cloves, wait to splutter.
Add chopped onion and roast it to golden in medium flame.
Add garlic paste and add chopped mint and coriander leaves.
Now add ginger paste and toss continuously.
Add red chilly pwd, chopped tomato pieces, fresh lemon juice, yoghurd one by one with stirring.
Toss it in medium flame till oil separates ( approx for 5 mins )
Now biryani masala curry with strong and rich aroma has been prepared.
In this stage, add chicken pieces, saute it in masala curry.
Add salt and required water.
Allow to cook for 10 mins.
Now add soaked and strained biryani rice to the first pan with boiling water.
Allow the rice to get half cooked.
Transfer this rice to the biryani masala curry prepared above in the second pan.
Stir and close it with a lid.
Allow to cook in medium flame for 4 to 5 mins.
Remove from flame & cook it in “ dhum “
For cooking in “ dhum “ , heat a strong dosa girdle on the flame.
Place the biryani pan on top of the girdle.
Now take a wide bowl, add 4 tumblers of hot water to it.
Place this bowl on top of the lid of biryani pan.
Keep the biryani in “ dhum “ like this for 15 mins.
Once it is done, open the lid and fluff the biryani gently.
Garnish with chopped coriander leaves.
Serve hot with spicy curry & onion raitha.

Matar Pulao


Green Peas 1kg
Rice ½ kg
Mint Leaves 1 bunch
Potatoes 2
Bay Leaves 2
Onions 2
Cardamoms 2
Cloves 4
Green Chilies 10
Oil 1 cup
Garam Masala Powder 1 tsp
Caraway Seeds 1 tsp
Black Peppercorns 1 tsp
Salt 1 tsp
Ginger Garlic Paste 1 tbsp
Kewra Water 1 tbsp


• Soak rice for half an hour.
• Boil water in a work, add salt, mimt leaves, green chilies and rice.When rice is almost done, drain.
• In a pan heat oil, add onions until brown.
• Now add green peas, ginger garlic paste, Caraway seeds, bay leaves, black peppercorns, cardamoms, cloves and fry mix well. Then add potatoes.
• Add water and salt and let it cook for 20 minutes.
• When potatoes and peas are done, add rice.
• In the end, sprinkle kewra water, garam masala powder let it simmer for 10 minutes.
• Matar Pulao is ready.

Dum Pukht Biryani Recipe

Sponsored By

Recipe Ingredients

Chicken boneless cubes ½ kg
Rice 1 kg (boiled)
Tomatoes 4 (blended)
Oil ¼ cup
Brown onion ½ cup
Poppy seeds 1 tbsp (ground)
Coconut 1 tbsp (ground)
Mace ¼ tsp (ground)
Nutmeg ¼ tsp (ground)
Saffron ¼ tsp (soaked in ¼ cup milk)
Ginger garlic paste 2 tbsp
Cashew nut 2 tbsp (ground)
Salt to taste

For Marination:

Yogurt 1 cup
Green chilies 4 (chopped)
Salt to taste
All spice 1 tsp
Turmeric ¼ tsp
Coriander leaves 2 tbsp (chopped)
Chili powder 1 ½ tsp

Recipe Method

Cut chicken into 2 inch cubes.
Marinate chicken with yogurt, chopped green chilies, coriander leaves, salt, chili powder, all spice and turmeric.
Heat oil, add ginger garlic paste with ground cashew nut, poppy seeds and coconut, stir well.
Add blended tomatoes, also fry well.
Add marinated chicken, cover and cook till chicken is done.
Arrange half the boiled rice in a pan.
Top with chicken mixture sprinkle with mace and nutmeg.
Cover with remaining rice topped with saffron and milk mixture.
Also spread brown onion on top cover pan.
Cook over low heat for 30 minutes till done.
Serve with kachoomar.

Pakistani Spicy Biryani


mutton 1/2kg.
ginger garlic paste......2tbsp.
green chilli......8.
fresh coriender......1/2bunch.
fresh mint..............1/2bunch.
dry aloo bokhary.....50grms.
sabut garum required. taste.
red chilli powder.......1tbsp.
sabut lal mirch.........8.
zerda rung........1tsp


melt ghee and fry onion till brown,add gg (ginger garlic) paste and mutton,cook it for 5min now add dahi and aloo and all spices to taste now add tomato and cook it for 10min,in the mean time boil the rice with salt and sabut garum masala,when rice will half done then drain it and spread the rice on ready mutton masala pour on the top zerda rung and kevra now leave on fire for dumm atleast 10min.
& enjoy it .

Chinioti Biryani

Rice (boiled) ½ kg
Beef (boiled) ½ kg
Yogurt 250 gms
Tomatoes 250 gms
Green Chilies Powder 2 tbsp
Coriander Powder 2 tsp
Salt 2 tsp
Red Chilies Powder 1 tsp
Turmeric Powder ½ tsp
Mix Garam Masala 1 tbsp
Star Anise 4
Nutmeg Powder ½ tsp
Mace Powder ½ tsp
Finely Chopped Ginger 1 tbsp
Ginger Garlic Paste 1 tbsp
Plum 50 gms
Coriander Leaves ½ bunch
Mint Leaves ½ bunch
Yellow Food Color ½ tsp
Oil 1 cup
Onions (fried) 1 tsp

• In a pan, add water, yogurt, turmeric powder, red chilies powder, salt, oil, mix garam masala powder, ginger garlic paste, nutmeg and mace powder, star anise and mix it.
• Add boiled beef cook on 10 minutes.
• Then add yogurt, yellow food color and spread.
• Now add fried onions, tomatoes, plum, coriander leaves, mint leaves, finely chopped ginger and rice.
• Now add in rice, oil let it simmer for half an hour, removes from the stove.

Boneless Fish Biryani Recipe


For Fish:
Boneless Fish Fillet 700 grams
Garlic Paste ½ tbsp
Corn Flour 1 tbsp
Oil for fry
Salt to taste

For Biryani:
Basmati Rice ½ kg
Onion 2
Yogurt 250 grams
Garlic Paste 1 tbsp
Dry Fenugreek Leaves 2 tbsp
Crushed Mustard Seeds 1 tsp
Crushed Cumin Seeds 1 tsp
Black Cumin Seeds ½ tsp
Red Chili Powder 1 tbsp
All Spice Powder 1 tsp
Yellow Food Color as required
Green Chilies 5-6
Lemon (Slices) 1-2
Clarified Butter 1 cup
Salt to taste

For fish: take 700 grams of fish fillets cut into pieces. Take a mixing bowl add ½ tbsp of garlic paste, 1 tbsp of corn flour add to salt and add fish pieces and marinate it. take a fry pan add some oil and fry the fish on the both of the sides take it out in tissue paper till its absorb all the access oil. For biryani : take a ½ kg of basmati rice clean and wash it and soak it for at least 2 hours. Take cooking pans adds ½ tsp of cumin seeds and add to taste salt and add ½ kg of soaked basmati rice boil it hard then strain it and set aside. For gravy: take a cooking pan add oil , heat the oil ,add 1 tbsp of garlic paste and 2 onion and fry add 2 tbsp of dry fenugreek leaves, 1 tsp of crushed mustard seeds, 1 tsp of cumin seeds, 1 tbsp of red chili powder, 1 tsp of all spice powder and add 250 grams of yogurt mix it well and add 5-6 greebn chilies mix it well and add fried fish pieces mix it well very carefully make sure the fish pieces is not broken, steam it when the steam is done take it out and set aside. For layering: Take a large cooking pan adds qorma and some rice then add 1-2 lemon slices. Now take a mixing bowl add as required water add as required yellow food color mix well add all the rice and pour the mixture into the sides of rice and steam the rice, when the steam is done mix it well slowly and take it out in a serving platter and serve it.



Chicken (12 pieces) 1

Ginger Garlic Paste 1 tbsp

Yogurt 1 bowl

Chopped Green Chilies 8

Crushed Black Pepper 1 tsp

Salt to taste

Lemons 2

Fresh Cream 2 packet

Finely Chopped Onions 3

Mint Leaves 1 bunch

Rice 2 to 2 ½ bowls

Oil 1 bowl

Butter 1 tbsp

Fresh Milk 1 bowl

Yellow Food Color 1 pinch


In a pan add chicken pieces, 1 tbsp ginger garlic paste, salt to taste, ½ bunch mint leaves, 8 chopped green chilies and 1 bowl yogurt and boil it.

When water evaporates, then add 1 tsp crushed black pepper and 2 lemons (lemon juice).

Now in a pan, heat 1 bowl oil and add 3 finely chopped onions and fry them until golden brown and take them out.

Boil 2 to 2 ½ bowl rice and add salt, ½ bunch mint leaves and 2 to 3 green chilies and give it a boil. Then drain out the water.

Add 2 packet fresh cream in chicken. Then make a layer of rice in a pan and then spread the prepared chicken on it.

Mix crushed onions in it then make layers of the remaining rice.

Put 1 cup fresh milk on the top and then mix 1 pinch yellow food color and put it on simmer.

When it’s done, then serve the prepared biryani with raita.

Kofta Pulao Recipe


For Making Kofta

Beef (Minced)

Cumin Seeds


Sesame Seeds

Button Red Chilies




Ginger Garlic Paste

For Making Pulao


Chicken Boneless

Mint Leaves


Green Chilies




Whole Garam Masala

Ginger Garlic Paste

1 kg

2 tsp

2 tsp

2 tsp


2 tsp

1 tsp


1 tsp

½ kg

250 gms

1 bunch



2 cup

½ cup

1 tsp

1 tbsp

1 tbsp


For making kofta, in pan fry sesame, cumin seeds, peanuts, button red chilies, and grind. In a chopper, process minced beef, fried masala powder, ginger garlic paste, salt.

Now add an egg and mix and make koftas.

Heat oil in a pan and fry the koftas.

To prepare pulao, Heat oil and fry onions. Then add chicken, whole garam masala and ginger Garlic paste. After frying well, add salt and stock and let it cook for 10 minutes on low flame.

Now add cooked rice, mint leaves and green chilies and cook. When water dries, let it simmer for 10 minutes, mix koftas in rice and off the flame.

Student Biryani


• Mutton little boiled 1 Kg
• Rice 750 gms
• Vinegar 1 tsp
• Salt to taste
• Red chilli powder 1 tsp
• Ginger garlic paste 3 TBsp
• Haldi 1 tsp
• Onion 2
• Taz path 3
• Laung 10
• Curd 1 cup
• zeera powder 2 TBsp
• Zafran 1 tsp
• Till 2 TBsp
• Cashewnuts (Kajoo) 1 cup
• Coconut grated 2 TBsp
• puff pastry 3


• Mutton little boiled 1 Kg
• Rice 750 gms
• Vinegar 1 tsp
• Salt to taste
• Red chilli powder 1 tsp
• Ginger garlic paste 3 TBsp
• Haldi 1 tsp
• Onion 2
• Taz path 3
• Laung 10
• Curd 1 cup
• zeera powder 2 TBsp
• Zafran 1 tsp
• Till 2 TBsp
• Cashewnuts (Kajoo) 1 cup
• Coconut grated 2 TBsp
• puff pastry 3

• Boil rice with 1 tsp vinegar & little salt.
• Blend together curd, cashewnuts, 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 litttle 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.

Fish Biryani

Fish 4
Rice 4 cup
Tomato (finally Chopped) 4
Yogurt 250 gm
Ginger Garlic Paste 3 tbsps
Roasted White Cumin 3 tbsps
Red Chili Powder 2 tbsps
Dry Plum 5-6
Onion (finally chopped) 2
Green Chili 5
Green Coriander as required
Curry leaves few Leaves
Oil 1 cup
Yellow Food Color as required
Salt to taste
Whole Garam masala as required
Wash fish and marinade with salt and keep aside. Then heat oil in a pan and fry onion till golden. Add tomato, red chili powder, yogurt, white cumin,plum and ginger garlic paste and roast till separate oil. Then add green chili, coriander and curry leaves and roast more for 5 minutes and add fish and close the stove. In another pan boil rice with salt and garam masala then strain. Now bring out the from rice and and sone rice as well and all the rice mix with gravy. Sprinkle yellow food color on rice and make a layer of fish and in an another pan heat some oil and add grounded cumin and green chili and put this mixture on fish and sprinkle coriander and remaining rice as well and cover. Now put fish in a tray and then rice and serve.

Basant Biryani Recipe by Chef Zakir

Rice 300 gm
Whole spice as required
Ghee ½ cup
Turmeric 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Yogurt 250 gm
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Tomatoes (sliced) 3
Plum 50 gm
Lemon (sliced) 2
Yellow color ¼ tsp
Kewra 2 tbsp
Salt to taste
Peas 1 cup
Carrot chopped 1
Kidney beans 250 gm
Capsicum chopped 1
Red capsicum chopped 1
Potatoes 2
Ginger garlic paste 2 tbsp
Water ½ cup
Finely chop carrot, green beans, green capsicum, red capsicum and potatoes.
Heat ¼ cup ghee in a pan, add 2 tbsp ginger garlic paste, mix whole spices, 1 cup peas and all the chopped vegetables. Fry for 1 – 2 minutes.
Now add 250 gm yogurt, 1 tsp cumin powder, 1 tsp turmeric, 1 tsp coriander powder and 1 tsp chili powder. Fry for 1 – 2 minutes. Cover and simmer for 8 – 10 minutes.
Coarsely chop 3 tomatoes and cut 2 lemons into thin round slices. Also chop coriander and mint leaves.
Turn the flame off. Add in chopped coriander, chopped mint leaves, sliced lemon, chopped tomatoes and 50 gm dries plum.
Boil water in a separate pan, add soaked rice and a little salt. Cook till it comes to a boil. Remove a little rice and spread on top of vegetable mixture.
Then cook rice till a little tender. Now strain all the rice and spread on top of vegetable mixture.
Mix ¼ tsp yellow color in 2 tbsp kewra. Sprinkle on top of rice. Now spread remaining ghee on top.
Simmer for 10 – 12 minutes. Then dish it out and serve

Mewah Pulao Recipe by Chef Zakir

Rice300 gm
Green chilies4
Khoya125 gm
Raisin50 gm
Walnut25 gm
Cashew nut25 gm
Almond25 gm
Pistachio25 gm
Coriander seeds1 tbsp
Fennel seeds1 tbsp
Mix whole spiceas required
Saltto taste
Ghee½ cup
Muslin clothas required
Heat ½ cup ghee in a pan, add 1 chopepd onion and 4 chopped green chilies. Now make a spice bag with a muslin cloth. Add 1 tbsp coriander seeds and 1 tbsp fennel seeds. Add it to the pan.
Also add some mix whole spices and fry well for 1 – 2 minutes.
Now add 1 ½ glass of water and cook till it comes to a boil. Add in 300 gm soaked rice, 25 gm almond, 25 gm pistachios, 25 gm cashew nuts, 25 gm walnuts, 50 gm raisins and salt to taste.
Mix well, cover and cook on low flame. When most of the water dries, mix well. Sprinkle 125 gm crumbled khoya on top.
Simmer on low flame for 8 – 10 minutes. Mix well and dish it out. Serve hot.

Malabar Prawn Biryani

For Prawn Masala:
Prawns 1 kg
Oil for frying

To Marinate the Prawns:
Kashmiri chilli powder 2 tsp
Turmeric powder 1 tsp
Salt 1 tsp

For the Gravy:
Onions (chopped) 3 large
Tomatoes (chopped) 2 large
Garlic paste 2 tbsp
Green chillies (chopped) 10
Ginger paste 2 tbsp
Lemon juice 1 tbsp
Coriander leaves (chopped) 1/4 cup
Mint leaves (chopped) 1/4 cup
Salt to taste
Garam masala powder 1 tsp

For the Rice:
Rice 3 cups
Salt to taste
Oil 4 tbsp
Onion (sliced) 1
Bay leaf 1
Cardamoms 5
Cloves 7
Cinnamon 2 sticks
Cumin seeds 1-1/2 tsp
Lemon juice 1-1/2 tsp
Extra garam masala to sprinkle while layering rice

Wash the prawns, drain and marinate them in kashmiri Chilli powder, turmeric powder and salt for half an hour. Heat oil. Shallow fry the prawns briefly and remove. In the same oil, add the chopped onion, ginger, garlic and chillies along with salt and cook until the onions have become soft. Add in the chopped tomatoes. Cover and cook until the tomatoes become soft and you get a thick gravy. Add in the half fried prawns and cook on low flame. Add the chopped mint leaves, chopped coriander leaves, garam masala and lemon juice. Remove from the fire and keep them aside.

For preparing the rice, boil water in a large pan. In another pan, heat oil. Add onions and sauté until the onions turns soft. At this stage add cardamom, cloves, bay leaves, cinnamon and cumin seeds and sauté for a couple of minutes until the aroma of the spices starts coming out. Add boiling water, lemon juice and salt to this. When the water starts bubbling, put the rice slowly and cook. Cook it covered until all the rice is cooked evenly.

For layering the biryani, divide the rice in 2 parts. Put some oil or ghee in the base. Layer the bottom of the vessel with the first part of the rice. Sprinkle a 1/4 tsp of garam masala all over and pour prawn masala all over the rice. Tip in the second part of rice and sprinkle a good pinch of garam masala all over again. Cover the entire vessel with foil, and then close the lid tightly. Place a weight over this vessel and simmer on very low heat. Serve with coconut chutney and yogurt.

Sindhi Fish Pulao Recipe by Zubaida Tariq

Recipe Ingredients
Fresh water fish 1 kg
Onions 3/4 kg
Tomatoes 5
Red chillies crushed 2 tsp
Coriander seeds crushed 4 tbsp
Cumin seeds crushed 2 tbsp
Rice 1.5 kg
All-spice 1 tbsp
Turmeric powder 1 tsp
Ginger/garlic crushed 2 tbsp
Salt to taste
Oil 1.5 cup
Lemon juice as required
Green chillies as required

Recipe Method

Wash the fish (cut into pieces thoroughly and rub lemon juice onto it).
Fry sliced onions in oil till light brown.
Add ginger/garlic paste, all the spices, tomatoes (cut into pieces) and fry well.
Put fish pieces in it and sprinkle a little crushed coriander, cumin and salt and chillies to taste.
Pour 1.5 glass of water, cover with lid.
Cook the till water evaporates and oil appears on top.
Check if it is cooked with out breaking the fish.
Shift fish pieces and some gravy on a plate.
Garnish with green coriander leaves.

To prepare Rice:

Immerse basmiti rice in water.
Pour adequate oil, 1.5 tsp turmeric powder, some whole all-spice and fry lightly.
Add adequate water and bring to a boil.
Add is basmati rice (soaked earlier) and cook till most of the water dries.
Add in left gravy.
Cover tightly and cook on very low flame for 10-15 minutes.
Cut few green chillies lengthwise and put on the prepared rice besides the pieces of fish.
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