BRIYANI

mUTTON bRIYANI

mUTTON bRIYANI

MUTTON (1/4)  , SALT (1s)  ,WATER (1/2 cup) - MAKE IT HALF BOILED  (*)--------- ADD THE FOLLOWING ITEMS IN THIS ORDER IN PRESSURE COOKER   --------- HEAT MORE GHEE , S.ONION (10)  , PASTE( GINGER (5) + GARLIC (1/2) ) , CORIANDER LEAF ( 1 bunch) , MINT LEAF (1/2 bunch ) , G.CHILL (5 ) , TOMATO PUREE (3 big ) , MUTTON (*) , SALT , CHILL POWDER (1/2 s) , POWDER ( CINNOMON (2 ) , GLOVE (5 ) , CARDOMON (7) ) , CURD (5s) , WATER  , RICE  (1/4 ) , SALT --

 (1 CUP BASMATI RICE = 1/2 CUP WATER

     ( USE THE MUTTON BOILED WATER )

FISH BRIYANI (Dhum)

FISH bRIYANI

        CLEANED FISH , TURMERIC POWDER , CHILLI POWDER , DHANYA POWDER , KESARI COLOUR , GINGER +GARLIC PASTE , SALT , LEMON JUICE ------MIX EVERYTHING AND SOAK FOR 1 HOUR ---THEN DEEP FRY IT --AND KEEP ASIDE -----A
                           HEAT THE SAME KADAI WITH OIL SEASON BAY LEAF , CLOVES , CARDOMON , CINNAMON 

                    THEN SAUTE B.ONION , G.CHILLI , GINGER +GARLIC PASTE , CORRIANDER LEAVES , MINT LEAVES , TOMATO PUREE , THEN ADD 

      TURMERIC POWDER , CHILLI POWDER , DHANYA POWDER , GARAM MASALA , CURD , SALT 

                                NOW NICELY SAUTE IT , WHEN OILS STARTS SEPARTING FROM MASALAS

                       ADD SOAKED BASMATI RICE WITH LITTLE LEMON JUICE

                               AND ADD WATER IN THE RATIO 1 : 2

 AND CLOSE THE LID 

                                                       WHEN RICE BOILS UNTIL 3/4 ADD FRIED FISH (A) AND CHOPPED CORRIANDER LEAVES AND CLOSE THE LID AND PUT IN DHUM FOR 30 MUNUTES

     

SOY EGG BRIYANI

soy egg briyani

       Put the readymade soy (5) in hot water for ten minutes and sequence the water --A

    Boil egg (1) and peel the shell-B

            Soak Briyani rice ( 50g) for 30 min and rinse the water -C

   Heat ghee in cooker - sauté b.onion (1) , g.chilli (3) , tomato (1/2), mint +coriander leafs( little), ginger +garlic paste , chilli powder (1/4s) , dhanya powder (1/4s) , Garam masala powder (1/4s) , salt , A , B ,C  then water (1:1/2) 

    Mix well and make it to boil for two Vissil

    Open the lid once pressure comes down

   

CLAY POT BRIYANI

clay pot

                MUTTON (1/4kg) , SALT , TURMERIC POWDER (1/4s)  , WATER (200ml)  ---BOIL  IN A CLAY POT UNTIL MUTTON BOILS ---A
              GINGER (1/2) , GARLIC (5) , S.ONION (1) , CINNAMON (1) , CLOVE (4) , CARDAMON (5) , G.CHILLI (7) , CORIANDER LEAFS , MINT LEAFS -B
                      TOMATO (3) --BLEND AS PUREE -C
            HEAT GHEE( 50g)  IN A CLAY POT , SAUTE B.ONION (3) ,  B , C , BOILED MUTTON , CURD (2s)  , CHILLI POWDER (1/4s)  , SALT ---SAUTE WELL UNTIL OIL GHEE SEPARATES FROM MUTTON THEN ADD SOAKED BRIYANI RICE (250grams)  , SALT , LEMON JUICE (3 drops)  , THEN WATER (double the level of rice)  ( MUTTON BOILED WATER )  --D
                      NOW CLOSE THE LID WELL , ONCE RICE BOILS , KEEP GRILL  ON THE BOTTOM OF CLAY POT  , THEN SWITCH OFF THE STOVE , COVER THE POT WITH  HEAVY TOWEL 
                 DO NOT OPEN FOR ONE HOUR ------SLOW FLAME COOKING IS RECOMMENDED



MUTTON BRIYANI (TYPE 1)                           

button bRIYANI

    MUTTON (1/4kg) , SALT , TURMERIC POWDER (1/4s)  , WATER (200ml)  ---BOIL FOR THREE VISSEL ---A
 GINGER (1/2) , GARLIC (5) , S.ONION (1) , CINNAMON (1) , CLOVE (4) , CARDAMON (5) , G.CHILLI (7) , CORIANDER LEAFS , MINT LEAFS -B
 TOMATO (3) --BLEND AS PUREE -C
         HEAT GHEE( 50g)  IN A KADAI , SAUTE B.ONION (3) ,  B , C , BOILED MUTTON , CURD (2s)  , CHILLI POWDER (1/4s)  , SALT ---SAUTE WELL UNTIL OIL GHEE SEPARATES FROM MUTTON THEN ADD SOAKED BRIYANI RICE (250grams)  , SALT , LEMON JUICE (3 drops)  , THEN WATER (double the level of rice)  ( MUTTON BOILED WATER )  --D
    NOW CLOSE THE LID WELL , ONCE RICE BOILS , KEEP SOME HEAVY OBJECT ON THE LID TOP , THEN SWITCH OFF THE STOVE( DO NOT OPEN UNTIL ONE HOUR )




Prawns bRIYANI

Prawns bRIYANI

 HEAT GHEE , FRY BAY LEAF , CLOVE , CARDAMON , CINNAMON , B.ONION , TOMATO  , ( GINGER + GARLIC (3)  + G.CHILLI (4) -- PASTE ) , MINT AND CORIANDER LEAFS ,  PRAWNS , CHILLI POWDER  (1/4s) , SALT , FRY ADD CURD (1s) , MIX ADD SOAKED BASMATI RICE ADD WATER ,,LET IT BOIL

CRAB BRIYANI    

  CUT AND CLEAN CRAB -

HEAT OIL IN A KADAI , SEASON BAY LEAVES , CINNAMON , CARDAMON 

         THEN SAUTE MASHED S.ONION , GINGER +GARLIC PASTE , CORRIANDER LEAVES , MINT LEAVES , G.CHILLI , FINELY SAUTE , THEN ADD CRAB ,  

           THEN ADD CHILLI POWDER , TURMERIC POWDER , DHANYA POWDER , GARAM MASALA  , ANISE , CUMIN , PEPPER POWDERS , SALT ON TO YOUR OWN  MEASUREMENTS 

               THEN ADD CURD AND MIX 

THEN ADD SOAKED RICE WITH LEMON JUICE

          POUR 1:2 WATER (RICE 1CUP -WATER 2 CUP)
           Keep it for dhum once water evaporates







FISH bRIYANI 

FISH bRIYANI

        BRIYANI MASALA -- CHILLI POWDER (2s) , TURMERIC POWDER (1/4s) , DHANYA POWDER (2s) , GARAM MASALA (2s) , ANISE POWDER (1/4s) , CUMIN POWDER (1/4s), PEPPER POWDER (1/4s) -- MIX EVERYTHING ---- BRIYANI MASALA -- A
            CLEANED BAWAL FISH (4 pcs) , BRIYANI MASALA (2s) , SALT , LEMON JUICE (5drops)  --- MIX WELL SOAK FOR 30 MIN - FRY ---- B
       ---- HEAT OIL IN THE SAME PAN (FISH FRIED ) FRY ONION , G.CHILLI (3) , GINGER + GARLIC PASTE , MINT AND CORIANDER LEAF , CURD (1cup) , BRIYANI MASALA (2s) , -MIX EVERYTHING ,---( TAKE 1 SPOON GRAVY ADD IN B-,, KEEP IT ASIDE_)------NOW ADD WATER IN REMAINING  GRAVY  FOR BOILING ----- C
--------------- MAKE WATER TO BOIL , ADD OIL (1s) , BAY LEAF (1) , WHEN WATER BOILS ADD 30 MIN SOAKED BASMATI RICE (100 g) , LET IT BOIL FOR 80% , REMOVE FROM HEAT , DRAIN THE WATER , ADD HALF OF THE RICE IN C , NOW ADD B , LEMON JUICE , AGAIN ADD REMAINING  RICE , PUT CORIANDER LEAF ON THE TOP , CLOSE THE PAN LIGHTLY , SIMMER FOR 5 MIN , OFF THE STOVE , OPEN AFTER 15 MIN , MIX WELL ( FISH SHOULD NOT BROKEN )




CHICKEN BRIYANI (WITHOUT FRING)

CHICKEN bRIYANI

       
   CLEANED CHICKEN , SAUTED B.ONION , GARAM MASALA  , CHILLI POWDER , GINGER + GARLIC PASTE , TOMATO PUREE , MINT LEAVES , CORIANDER  LEAVES , MASHED G.CHILLI , DHANAYA POWDER ,TURMERIC POWDER ,  CURD , SALT  ---MIX EVERYTHING AND SOAK FOR 3 - 4 HOURS
     THEN ADD WATER AND BOIL , WHEN CHICKEN HALF BOILS ADD HALF BOILED BASMATI RICE
      PUT THE RICE AS LAYER VICE , BY ADDING FINELY SAUTED B.ONION , AND CORIANDER LEAVES ,
    THEN CLOSE THE LID AND COOK FOR ANOTHER FIVE MINUTES IN SIMMER AND SWITCH OFF THE STOVE , PUT SOME WEIGHT ON THE TOP
      DO NOT OPEN FOR ANONTHER 30 MINUTES






     

EGG bRIYANI

EGG bRIYANI

-IN PAN  , HEAT GHEE , FRY ONION , G.CHILL ,TOMATO  , GINGER + GARLIC PASTE , CORIANDER LEAF , MINT , ADD TURMERIC POWDER , CHILL POWDER , DHANYA POWDER , GARAM MASALA POWDER , SALT , RICE  , BOILED EGG , MIX WELL ,MAKE IT TO BOIL

CHICKEN BRIYANI

CHICKEN BRIYANI

         
  1. HEAT OIL (NEEDED) IN A BIG KADAI , SAUTE FOLLOWING ITEMS ONE BY ONE

      2. CINNAMON (1) , CARDAMON (5) , CLOVE (4) --CRUSH IT
      3. MASHED S.ONION (10)

      4.G.CHILLI (5)

      5. GINGER +GARLIC PASTE (1s)

      6. MINT AND CORIANDER LEAVES (1bunch) 

      7.TOMATO (3) -PUREE

      8. CLEANED CHICKEN -1/4Kg

      9. CHILLI POWDER -1s

     10. CURD -1s

     11. SALT -TO TASTE

  --SAUTE WELL UNTIL OIL COMES OUT FROM CHICKEN 

 --ADD SOAKED BASMATI RICE -1/4KG

  -ADD FEW LIME JUICE DROPS 

 -AGAIN NEEDED SALT

 --ADD RICE SOAKED WATER 1:2 

 -NOW MIX WELL UNTIL EVEYTHING COMES TOGATHER

-CLOSE THE LID , ONCE WATER DISSOLVES , ADD GHEE (1s) OFF THE STOVE , AND PUT ANY HEAVY OBJECT ON THE LID 

-DONT OPEN FOR 1 HOUR
 -THEN OPEN THE LID , MIX GENTLY , TASTE IT WITH PLAIN CURD