White Chicken Dum Biryani

1Kg Chicken cut in to peices
750 gms Curd
3 Tomatoes chopped
5 Onions chopped and fried (birista)
2 tbspn Ginger garlic paste
2 tbspn Dhania jeera powder
1 tbspn Garam masala powder
10 green chillies slit
Handfull chopped mint leaves
5 potatoes cubed and fried
2 tbspn Almond paste
1 cup ghee (strongly heated)
4 tbspn oik
1 kg Basmati rice boiled
1 tbspn kewra water.

METHOD
Step1-Marinate the Chicken and fried potatoes in all the above ingredients expect for rice, ghee, oil and kewra water.Set aside for atleast a hour.
Step2-Heat ghee and pour it over the marinated chicken,mix it nicely and leave it for another 30mins
Step3-In a high wall casserole heat oil and add the marinated chicken, layer the boiled basmati rice and add kewra water over rice.
Step4-Cover the casserole and leave biryani on dum over low heat for 45-60mins.
Serve hot with raita...

Hotel Style Gravy

Well today I thought of sharing one of my secret recipes...
Gravies are the base of mostly every indian food.So here is one of the secret Hotel style gravy recipe.You can use this gravy in mking end number of dishes from veg to non-veg!!

Basic Hotel Style Gravy

INGREDIENTS
4tbspn oil
2 bay leaf
2 green elaichi
1 stick cinnamon
2-3 cloves
4 tomatoes pureed
2 onions (boiled with little turmeric and grinded)
50 gms kaaju+50 gms of mix magaj (boiled and grinded)
1tbspn redchilly powder
1tspn haldi powder
1tbspn dhania jeera powder
1 tspn ginger garlic paste
1 tspn garam masala powder
1 cup water
Salt to taste

METHOD
Step1-Heat oil and add bay leaf, cloves, cinnamon and cardamon, let it crackel
Step2-Now add in the ginger garlic paste and fry for a minute, now add in the tomato puree and all the dry masalas, cook till oil seprates.
Step 3-Now add in the onion paste and cook fr couple of more minutes.
Step4-Finaly add in the kaju paste and give it all a mix.

You can cool and store this gravy in fridge for upto 2 weeks and use it accordingly.

Kheeme ke Tikke

INGREDIENTS
500gms kheema (washed, drained and squeezed)
3 slices of bread (soaked in milk)
2 tbspn milk powder
1 whole egg
1 tbspn ginger garlic paste
1 tbspn dhania jeera powder
1 tbspn redchilly powder
1 tspn garam masala powder
1 tspn haldi powder
Handfull chopped mint n corriendor
Salt to taste
Oil to grill

METHOD
Step1-Marinate the kheema in all the above  ingredients and keep it in fridge till u want to make tikkas
Step2-heat the non stick pan or griller and brush it generously with oil.
Step3-Make tikkas of the marinated kheema and grill it till little chared on both sides
Serve hot with sliced onions, lemon and mint chutney!!!

Bhuna Gosht

INGREDIENTS
500gms Meat (boneless and boiled)
3 Onions (finely choped)
5 Tomatoes (finely chopped)
2 tbspn Red chilly powder
1 tbspn Dhania jeera powder
1 tspn Haldi powder
1 tspn Gram masla powder
1 tspn Aamchoor powder
5 tbsn oil
Handfull of chopped mint and corriender

METHOD
Step1-Heat oil in a wok and fry onions till golden, add in the tomatoes till soften.
Step2-Add in all the dry masalas and cook till oil seprates.
Step3-Add in the boiled meat, mix it well and cook fr couple of minutes till water dries up.
Step4-Mix in mint n corriender.
Serve hot with bread, rotis or paratha

Masoor Pulao

INGREDIENTS
500gms kheema
200gms soaked Akkha Masoor
6 Tomatoes finely chopped
4 Onions birista
1 packet Shaan Sindhi Biryani masala
1 tbspn dhania jeera powder
1 tbspn ginger garlic paste
1 tbspn red chilly powder
250gms curd
5 Potatoes cubed and deep fried
4 eggs bolied
750gms basmati rice soaked and boiled
Hand full of mint and corriendor leaves
6 tpspn of Hot oil
Salt to taste.

METHOD
Step1-In a large mixing bowl mix in all the ingredients (except for oil, eggs, potatoes, rice and mint leaves) and letvit marinate for over 2 hours in fridge.
Step2-In a high wall casserole put a thin layer of basmati rice and pour 1 cup water over it, season the rice with salt.
Step3-Now add the marinated kheema n masoor over the layer of rice.Arrange potato cubes, eggs and mint leaves over the kheema layer.
Step4-Pour 5tbspn of hot oil over the kheema.
Step5-Now layer the remaining basmati rice and top it with another 2 tbspn of hot oil.
Step6-Cover the casserole and leave on medium heat for 10 mins follwed by 20 mins on low heat.
Serve hot with raita!!!

Mutton Chop

Mutton chop
1 kg chop
1/4 kg dahi
2 tbspn raw papaya paste
2 tbspn ginger garlic paste
1 tbspn redchilly powder
1 tbspn dhalia jeera powder
1 tspn halidi
1 tspn sauf powder
1 tspn garam masala powder
1 tbspn chicken tandoori masala
Bread crums for coating
Eggs for dipping
Oil for frying
Salt to taste.
Method
Step1-In a mix in all the ingredients except for oil, egg and bread crums. Step2-marinate the chops in the above marination
Step3-pressure cook the chops till olmost cooked.Dry out the remaining water if any.
Step 4-roll the chops in bread crums individually and keep ut aside till it's time to fry
Step5-dip in whisked egg and fry on medium high heat till gold.
Serve hot with lime

Kaleji Masala

Kaleji Masala
Ingredients
500gm Kaleji cubed
2 onions birista
2 tomatoes
1 cup corriender
1 pod garlic
1 inch ginger
7-8 green chilles
1 tbspn jeera
1 tbspn whole dhania
1 tbspn sauf
4 tbspn oil
1 tspn haldi
1 tbspn red chilly powder
1 tspn garam masala powder
Salt to taste
Corriender for garnishing
Method
Step1-In a mixer grinder grind all the ingredients except oil n kaleji.
Step2-In a wok heat oil and fry the grinded masala till oil seprates.Add in the kaleji and cook on high flame fr 5-6min then reduce the heat ans cook for another 5-6min.
Garnish and serve hot