BOMBAY BIRYANI

Ingredients:

For 6 Persons.

Super Kernel or Basmati Rice = 1 Kg
Meat (Chiken, Mutton, Beef) = 1 Kg
Potato = ¼ Kg or 250 Gms
Peas = ¼ Kg or 250 Gms
Onions = 125 Gms
Garlic = 2 Table Spoon Mash
Ginger = 1 Table Spoon
Curd or Yogurt = ¼ Liters or 250 Gms
Ground Coconut = 4 Table Spoons
Ground Spices Salt & Red Chilli = According to taste
Ghee or Oil = ¼ Kg

Preparation:

Chop the Onions and fry them brown in ghee or oil in a frying pan. Cut the Meat in to pieces of desirable size, wash and put in the frying pan and roast along with fried onions till the meat becomes reddish brown. Add garlic and ginger duly pasted along with curd, salt and red chilli (according to taste) and simmer till the water of curd dries. Add skinned potatoes cut into pieces along with peas. (if desired cauliflowers and beans cut can also be added) cook on mild fire till vegetables added become softened and water dries.
Meanwhile in another untensil boil, rice with salt till it becomes semi softened then filter rice water.
Add the semi boiled rice to the meat and vegetables cooked in another vessel in the form of layers of rice and meat-vegetable one layer on the another and close the vessel with a lid covered with wet cloth and cook on gentle fire till steam emits or 10 to 15 Minutes.

Ready Bombay Biryani can serve with Salad.

PRAWN / LOBSTER BIRYANI

Ingredients:

For 6 Persons

Prawn / Lobsters Skinned = 1 Kg
Super Kernel or Basmati Rice = 2 Kg
Ghee or Oil = ¼ Kg or 250 Gms
Onions = ½ Kg or 500 Gms
Spices = according to taste Curd or Yogurt = ¼ Kg or 250 Gms
Lemons Medium Size = 2
Salt & Red Chillie = as needed

Preparation:

Chop onions and fry them brown in ghee or oil and take it out of frying pan. Then put prawn / lobster cut into desirable size pieces (or whole if they are small sized) and roast on mild fire till the water dries. Add lemon juice salt, red chilli and unground spices and continue roasting. Pour Curd or yogurt and roast till its water dries. Add fired onion and stir and roast for sometime. Pour water, close the vessel and cook on mild fire till the prawn (Lobster Piece are softened and water dries up).
Meanwhile boil rice putting salt and cinnamon pieces in it, when rice is semi boiled, filter rice water.
In a large mouth vessel lay the layers of prawn/Lobsters and rice one over the other. Close the vessel with a lid covered by wet cloth and simmer on mild fire for some time (approximately 15 minutes) till the steam emits from the vessel.

Serve with sauce and salad.

CHICKEN BIRYANI

Ingredients:

For 6 Persons

Chicken = 1/25 Kg (In the desirable size of pices)
Super Kernel or Basmati Rice = ¾ Kg or 750 Gms
Ghee or oil = 175 Gms
Curd or yogurt = ¼ Kg or 250 Gms
Egg = 4 (Duly boiled)
Raisins = 12 Gms
Almond = 60 Gms
Saffron = ½ Tea Spoon
Ginger = 30 Gms
Cinnamon = 1 big piece
Cloves = 4
Big size Cardamom = 3
Poppy seeds = 2 Tea spoon
Onion = 125 Gms
Salt & Chilli = as per taste

Preparation:

Mix all the ingredients and grind them. Paste ginger, unskin almond. Soak saffron in water. Wash the chicken mix it with spices and curd and keep them in a covered dish for two hours. Cut and fry onion brown in ghee or oil and put spiced chicken pieces in it and cook on mild fire until the chicken softens.
Meanwhile boil rice till it becomes semi soft. Filter out rice-water. Lay the layers of rice and chicken pieces in wide mouth vessel one over the other. Sprinkle saffron-water and close the lid covered with wet cloth. Simmer for some time till the steam emits. Put out fire.
Fry raisin in ghee or oil, unskin almonds and boil the eggs and uncover them cut the eggs in halves. Spray them on the Biryani try while serving.

Serve the Biryani with Curd and Salad.

VEGETABLE BIRYANI

Ingredients:

For 6 Persons

Rice Super Kernel or Basmati = 1 Kg
Potato Chip (cut and dipped in salty water)= 200 to 250 Gms
Peas (Fresh or Frozen) = 200 to 250 Gms
Carrot (Cut into round thick slices) = 150 to 200 Gms
Cauli Flower = 1 med size
Any kind of beans nicely cut = 1/8 Kg or 100 Gms
Egg = 2 boiled
Garlic & Ginger Paste = 1 Table Spoon
Lemons = 2 medium
Nicely chopped Onions = 2 Bulb
Mixed Whole Spices = as per taste or need
Curd or Yogurt = 100 to 150 Gms
Salt = according to taste
Ghee or Vegetable oil = as much needed
Vinegar = 1 Table spoon

Preparation:

Clean the rice wash and soak in water for 20 minutes. Fry all vegetable one after the other. Lastly fry chopped onions brown. Take out half fried Onions and in the rest of the fried onions mix curd, ginger, garlic paste and add fried vegetables. Mix lemon juice.
In a separate utensil heat water and boil rice with 1 tablespoon of vinegar and spices. When the rice in half boiled then filter out rice water. In this rice containing utensil or in another big mouth utensil lay the layers of rice and roasted vegetables one on the other. On the upper layer spread boiled eggs cut into small pieces along with fried onions. Spray a small quantity of hot ghee or oil. Simmer the container (closing it with lid) for 5 to 8 minutes on mild fire.

Serve the biryani with suitable sauce or salty curd beaten well.

CHICKEN PULAO

Ingredients:

For 6 Persons

Chicken Meat (Cut in to required size pieces) = 1.25 Kg
(better if keep the meat in refrigerator for 12 to 24 Hours before cooking)
Super Kernel or Basmati Rice = ¾ Kg or 750 Gms
Ghee or Oil = ¼ Kg or 250 Gms
Garlic = 2 Bulbs
Ginger = 15 Gms
Spices mixed = 25 Gms
Salt = According to taste
Fannel Seeds = 1 tea spoon
Dry Coriander = 1 tea spoon
Onion = 3 Bulbs

Preparation:

Wash the pieces of chicken well and put them in a utensil. Put water add salt garlic (one bulb) unskinned (Entire), Fannel seeds (entire), dry coriander, dry spices (entire), small pieces of ginger. Heat on mild five closing the utensil till the chicken is softened and still lot of gravy is left. Simmer the chicken till the gravy becomes dense. Put out the fire.
In other utensil heat ghee or oil and add chopped onions and entire spices. When the onions become brown, then from the first utensil pick up chicken pieces and put them in ghee or oil. Add another skinned bulb of garlic also. Start roasting and continue to mix 1 tablespoon of gravy intermittently. Take care that the brown color of chicken does not become blackish.
Mean while clean, wash and soak rice for 20 minutes and add the rice in chicken gravy utensil. Cook on mild fire till rice is cooked. Close the utensil with a lid covered with wet cloth and simmer. Before that spray black cumin on rice. When steam emits, stop simmering.

Serve hot with curd paste and salad.

PRAWN PULAO

Ingredients:

For 4 Persons

Prawn (unskinred) = ¾ Kg or 750 Gms
Super Kernel or Basmati Rice= ½ Kg or 500 Gms
Ghee or Oil = 175 Gms
Garlic = 2 bulbs
Onion = 2 big size
White cumin = ½ Tea spoon
Dry Coriander (Ground) = ½ tea Spoon
Spices = According to need
Turmeric (Ground) = ½ Tea Spoon
Salt and red chilli = According to taste

Preparation:

Clean Prawns and wash. Soak cleaned rice in water for 20 minutes. Cut Soya leaves sprinkle ground coriander spice. Powder salt and red chilli and a little ground turmeric and add the prawns. Fry prawns in ghee or oil in a utensil on mild fire. When they give out their water then close the utensil and roust until the water dries.
When fully roasted then add some water and simmer again on mild fire till the prawns are softened. At this stage keeping adequate quantity of water add the rice and continue cooking. Spray the white cumin on the rice. When it is half cooked then simmer by closing the utensil with a lid, covered with cloth. When steam emits.

Serve hot with salad.

CHINESE PULAO

Ingredients:

For 4 Persons

Ajinomoto or Chinese salt = 1 table spoon
Super kernel or Basmati Rice = ½ Kg or 500 Gms
Ghee or Oil = 125 Gms
Egg = 2
Boiled Chicken = some pieces
Carrots duly boiled = 2 medium size
Cauliflower = small pieces of lower parts
Green Chillis = duly boiled with salt
Green Onions (with stalk) = 4
Salt = according to taste

Preparation:

Clean and wash rice and soak it in water for 15 to 20 minutes and boil adding little salt till it become semi cooked. Then filter out rice water. Keep ready all the boiled vegetables and chicken pieces. Fry all of them in ghee or oil slightly (do not roast) add chopped green onions along with green stalks. Add 6 green duly chopped, stir a little.
Break the eggs and add them and stir the contents for a little while without roasting or browning. Add the boiled rice (rice-water removed). Cover the utensil with a lid and simmer on mild fire for 15 minutes or so till the steam emits. Spray a little “Ajionomoto or Chinese salt.

Serve with sauce or chicken Chinese curry.

SIMPLE BOMBAY PULAO

Ingredients:

For 4 Persons

Rice Super or Basmati = ½ Kg or 500 Gms
Cauliflower = 250 gms
Potatoes = 125 gms
Beans = 125 Gms
Ground Coconut = 2 teaspoon
Salt and red chilli = According to taste
Spices = 15 Gms
Green Spice (nicely cut)= As much needed
Ginger = 15 Gms
Onion = 2 Bulbs medium

Preparation:

Wash, boil and unskin potatoes and cut them. Fry the cut pieces of potatoes in ghee or oil. Cook cauliflower with onions chopped with small quantity of spices. Cut beans and mix the ground coconut and add a little ghee and fry them. Season them with salt and red chilli.
Clean and wash rice and soak it in water from 15 to 20 minutes and then boiled it adding little salt in a open mouth utensil. Add a little ghee or oil in another utensil put all the vegetables and on them pour the rice. Close the utensil with lid covered with cloth. Simmer for 15 minutes on mild fire till the steam emits.

Serve with salad, curd paste with green spice, or suitable sauce.

PEAS PULAO

Ingredients:

For 4 Persons

Rice Super or Basmati = ½ Kg or 500 Gms
Peas (Fresh or Frozen) = ½ Kg or 500 Gms
Ghee or Oil = 125 Gms
Onion = 60 Gms or 1 Bulb medium
Ginger = 30 Gms
Spices (all mix) = 15 Gms
Cloves = 6 to 8
Cinnamon = 1 (Big Piece)
Cardamom Large = 3
Black Peeper (Ground) & Cumin = 1 Tea Spoon

Preparation:

Chop one onion and fry it brown in ghee or oil in a frying pan. Cut delicates slices of ginger, take 6 cloves and piece of Cinnamon, open the cardamoms and mix them and put them in the frying pan. Add peas and slightly roast. Pour adequate quantity of water (say one liter) and cook on the gentle fire till the are softened.
Meanwhile clean rice and soak for 15 to 20 minutes in water. In another utensil boil the rice till it is semi softened and filter rice water out.
Add the semi boiled rice in the utensil containing peas with ingredients together. Season with ground black peeper (ground) and black cumin (entire). Close the utensil with a lid covered with cloth, simmer on mild fire for 15 Minutes or so, till steam emits.

Serve with green sauce, salad or curd paste.