Liver Biryaani

Ingredients............................

1. Chicken liver- 250gm
2. Chopped onion- 1
3. Chopped ginger- 1/2tbsp
4. Chopped garlic- 1/4tbsp
5. Tomato paste/ tomato fresh- 3tbsp
6. Lemon juice- 1/4tbsp
7. Half cooked rice- 5oogm
8. Food colour- 1pinch
9. Raisins- 5tbsp
10. Fresh chopped mint- 3tbsp
11. Fresh corrinader- 3tbsp
12. Biryaani masala- 5tbsp
13. OIl- 6tbsp
14. Red chillipwd- 1/2tbsp
15. Chopped green chilli- 2
16. Turmeric pwd- 1/2tbsp
17. Corrinader pwd- 1tbsp

Method.........................................

• Wash chicken liver and cut in small pieces, keep aside. heat the wok add oil after 1min. add chopped onion, ginger,garlic and fry till golden brown.

• Now add tomato paste, turmeric pwd, red chilli pwd, coriander pwd, fresh corriander little bit , green chilli little bit  tomato paste/ chopped tomato mix them properly , after 1/2 min add chicken liver put biryaaani masala, salt and mix them ,cook low medium heat for 10-15 min.

• Now check liver tenderness and spread 1 layer of half cook rice, fresh mint leaves, green chilli, fresh coriander, raisins, on top again continue same layer.

• Now add food colour and cover the lid cook very low medium heat for 10 min. 
• Liver Biryaani is ready to serve

Boti Masala Biryaani

Ingredients..............................

1. Oil- 10tbsp
2. Boiled half cooked rice- 1cup basmati
3. Lamb pieces- 5-8
4. Food color
5. Green cardomom-2
6. Cloves-3
7. Cumin seeds- 2tbsp
8. Red chili pwd- 1/4tbsp
9. Turmeric pwd- 1/2tbsp
10. Green cardomom- 3
11. Cinemom stick-1inch
12. Sliced onion-1
13. Chopped corriander- 4tbsp
14. Chopped mint- 2btsp
15. Julienne ginger- 1tbsp
16. Grated garlic- 1tbsp
17. Salt to taste
18. Green chilli-1
19. Curd- 5tbsp
20. Tomato puree- 4tbsp
21. Rose water- 2tbsp
22. Water- 1/2
23. Clarified butter/ghee- 2tbsp

Method.......................................

• Heat the wok add oil, after 2min add sliced onion and fry till transparent, now add chili pwd, turmeric pwd, salt, ginger, garlic and fry for 1min.

• Now add curd, tomato and lamb pices , 1/2 cup water , cook for 20 min, or 5-6 whistle. now open the lid and cinemon stick, cloves, green and black caromom, black pepper, cook till dry the gravy. 

• Now take a wok add clarified butter/ ghee on low heat, spread 1/2 portion of cooked rice, flack julienne ginger, chopped coriander,mint, food color cooked lamb pieces may be 3-4, again put rice, ginger, chopped coriander, min and lamb pieces, food color, cover the lid and cook for 15 min, on low heat. now add rose water, if you want. 

• Boti Masala Biryaani  sready to serve.

Pake Gosht ki Biryaani (Biryaani)

Ingredients.............................

1. Lamb diced- 600gm
2. Curd- 1/2cup
3. Red chili pwd- 1tbsp
4. Turmeric pwd- 1tbsp
5. Cumin pwd- 2tbsp
6. Coriander pwd- 2tbsp
7. Salt to taste
8. Fenugreek dried leaves- 3tbsp
9. Black pepper- 20-25
10. Cinemmon- 2inch
11. Green cardamom- 4-5
12. Black cardamom-2-4
13. Cumin seeds- 2tbsp
14. Cloves-10-12
15. Mace- 2inch
16. Bay leaves-2
17. Garlic chopped- 2tbsp
18. Grated ginger- 1tbsp
19. Sliced onion- 1/2 cup for sprinkle
20. Sliced onion- 1cup
21. Green chilli- 3-4
22. Chopped coriander- 4tbsp
23. Desi ghee/Clarified butter- 4tbsp
24. Semi Cooked rice- 4cup
25. Mustard oil- 10tbsp
26. Food colour orange- 1pinch mix in water

Method...........................

• Take a mixer grind the dry spices like- cinemmom+green, black cardomom+fenugreek leaves+cloves+mace+ bay leaves+cumin seeds+black pepper_coriander pwd+turmeric pwd+cumin pwd+red chili pwd keep aside.

• Now cook the rice, it should be semi cooked. Now heat the wok pour mustard oil after 1/2 min add Slied onion and fry till golden brown , now take off the sliced onion and keep aside.

• Now add cloves, black cardomom- 2, Cinemom- 1/2inch, bay leaves-1cook about 2 second, now add sliced onion, grated ginger, garlic and cook till tranparent, then after add green chili and corriander fresh, fry for 2sec. now add lamb and g rinded spices- 3tsp not more, if you want you can add more red chili pwd, salt and mix it well.

• Now add curd, mix again add 1/4 cup water and cover from the lid and cook 10min. or 5 whistle, off the heat and leave for cool, open the lid and fry for 10 min high heat or till dry.

• Now sprinkle semi cooked rice , some drop of food colour, flack golden brown onion desi ghee/ clarified butter and cover the lid again very low heat and cook for 10 min.off the heat and leave for 15 min.

• Pake Gosht ki Biryaani (Biryaani) is ready to serve.

Egg Biryani

Ingredients................

For scramble egg............

1. Raw egg-3-5
2. Turmeric powder- 1/2 tbsp
3. Coriander powder- 1tbsp
4. Cumin powder- 1tbsp
5. Red chili powder-1
6. Gram flour-2tbsp
7. Ginger garlic paste- 1tbsp
8. Salt to taste

For biryaani................

1. Boiled basmati rice- 2 cup
2. Sliced onion-1
3. Green chili chopped-3-4
4. Sweet corns- 1/4 cup
5. Red bell pepper- 1/4 cup
6. Lemon juice- 4 tbsp
7. Black cardamon-2
8. Green cardamom-2
9. Coriander leaves roughly chopped- 5 tbsp
10. Star anise- 1
11. Cinnamon- 2inch
12. Cumin seeds- 1tsbp
13. Clove- 4-8
14. Bay leaf-2
15. Food colour- 1 tbsp
16. Rose water/kevda/ scent- 1tbsp
17. Mace- 1inch
18. Curd- 5 tbsp

Method.............


For scramble egg

• Break the eggs and mix all ingredients and make a smooth paste .
• Heat the woke add 5 tbsp oil and pour the batter and cook till light brown.
• Off the heat and transfer to another bowl.

For Biryani..................

• Heat the wok add oil 6 tbsp, after 1/2 min add all whole spices like cumin seeds, bay leaf, green, black cardamon. Cinnamon, mace, clove and fry 1 min then add sliced onion , chopped coriander leaves green chili and fry 1/2 min, then add red bell pepper , sweet corns and fry 2 min.



• Now add curd and mix it well, slow down the gas ,then sprinkle rice on it and then after egg scramble, lemon juice, food colour, rose water/ kevda repeat this step once again.





  
• Cover the lid for 3 min very low heat, now add 2 tbsp butter for shinning rice.

• Egg biryaani is ready to serve.