Food Recipies: Biryani

Ingredients:

1 kg Mutton/chicken

1 kg Basmati rice

100 grm YogurtSalt

1 medium onion

6 garlic, clove

1 tbs ginger paste

8 small illaichi

1 tbs gralic paste

10 clovesOil or gheeKewra

few dropsYellow food color two pinchSugar a pinch

Preparation:

First of all, Add mutton, salt and garlic, cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.Cook on a low flame till the meat is tender and the water dries.
Take one medium onion. Slice it and fry it in about 45 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.Simultaneously soak the rice in water for half an hour.Boil the rice till they're half cooked, drain the water and keep them aside.
Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water. When most of the water has evaporated,transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
Keep it covered for some time and on a low flame.Keep the pot tightly closed you're trying to steam cook the rice. When the rice is done, the biryani is ready. You can serve Beryani with salad or garlic chutney or with raita.

Food Recipies: Karhahi Chicken

Ingredients:

kg Chicken

2 tsp Ginger and Garlic Paste

1 tsp Thinly Sliced Ginger

Salt To Taste

Red Chilli Powder To TasteCup Ghee

1 tsp Black Pepper

3 Green ChilliesGreen Corriander Leaves As Required

Preparation:

First of all add ginger and garlic and garlic paste, salt and water in the chicken and cook till tender. Now heat oil and add ginger and cook a little. Then add the chicken and cook adding ginger slices, salt, red chilli powder, pepper and green chillies and cook until little brown. Serve hot with corrinder leaves on top.

Food Recipies: KABAB PAKISTANI

Ingredients:

2 lbs. minced beef chuck
1 lg. onion, chopped fine
2 garlic cloves, minced
1 tbsp. cardamom seeds, minced
Bunch fresh coriander, chopped
Salt and pepper to taste
3 tbsp. cumin, powdered
1 green pepper, chopped

Preperation:First of all, Mix all ingredients with hands or with spoon. Knead and shape into patties or into cigar shapes. Bake in the oven for 30 minutes until browned at 350 degrees. Serve with tomato and lemon slices with rice or with a rice pilaf.

Food Recipies: PAKISTANI PULAO

Ingredients:

4 tbsp. ghee or clarified butter
1 lg. onion, sliced
1 1/2 inch piece ginger root, peeled & finely chopped
2 garlic cloves, crushed
2 green chilies, chopped
1 to 4 lbs. of chicken, cut into serving pieces
1 tsp. turmeric
1/2 tsp. hot chili powder
2 tbsp. ground coriander
1 1/2 tsp. salt
1/2 tsp. black pepper
5/8 c. yogurt
Juice of 1 sm. lemon
2 c. long grain rice, soaked in cold water for 30 minutes & drained
1 1/2 c. boiling water

preparation:

Peparation of Pakistani Pulao is very easy and this is very tasty as well. know let us start to make this incridible great duish.

Melt ghee or butter in a large saucepan. Add the onion and fry until it is soft. Add ginger, garlic and chilies, reduce heat to low and fry for 4 minutes, stirring occasionally. and then Add chicken pieces and fry them until evenly browned.

Combine remaining spices, salt, pepper, yogurt and lemon juice in a bowl. Pour mixture into pan and mix well. Reduce heat to low, cover and simmer 35 to 40 minutes or until chicken is almost cooked. Uncover pan and heat to moderately high. Stir in rice and cook, stirring frequently, until most of the liquid in the pan has been absorbed. Pour in the water and cover pan. When the water begins to boil again, reduce the heat to low and simmer for 15 to 20 minutes or until rice is tender and all the liquid has been absorbed. and then Serve immediately.