Sambar (dal)

Recipe Description of sambar
Main Ingredient: Dal


leaf Coriander leaves
1/2 tsp Cumin seed
leaf Curry leaves
1/2 tsp Mustard seed
to fry oil
1 number onion
to taste salt
3 cup Tamarind juice
1 number tomato
1/2 cup Toor dal

Directions of sambar

Wash and clean the toor dal and add 2 cups of water in cooker and cook until it becomes smooth and keep it aside.

In a pan heat the oil, add mustard seeds, cumin seeds, curry leaves and fry until it gets brown then add onion and make a deep fry until it becomes golden brown.

Now add the tomato in it and fry until oil comes out, then add the sambar powder in it and fry for a min, add the tamarind juice and cooked toor dal and salt and mix it well.

Now let it to boil for 10 min and then lower the heat andcook it for again 5 min.

Now it gets very thick and add coriander leaves.Serve with hot steamed rice.

Idli (Steamed Rice Cakes)

Recipe Description of Idli


2 cupidli rava cream of rice
1 tsp SALT
1 cup urud dal wash

Directions of Idli

Rinse and soak the above ingredients in water for about 6 hours.

Then grind urad dal split in ablender (with adding water in steps).

Add idli rave by sqeezing out water add salt and keep it aside (to ferment )for 12hours.

Take idli plates and place a drop of oil in each idli mould and spread it over theentire mould.

Heat 2 cups of water in a large vessel or pressure cooker and place the filled idliplates and cover with lid.

Heat in high for about 20 minutes.

Remove the plates from the vessel and remove the idlis.Pour 2 tsp of sesame oilwhile serving.

Side dish - Sambar, dosai milagai powder, and coconut chutneyWhile using pressure cooker for making idlis, the steam hole should not becovered by adding the cooker weight. Steam should escape freely. ( You can see these side dishes in Dal and Chutneys)

Masala pappu ( masala Dal)

Recipe Description of Masala Dal

Main Ingredient : Toor Dal


1 Cup Toor dal

2 Cup Water

1/4 stick Cinnamon

4 number clove(lavanga)

2 number Cardamom(elachi)

1 tsp Red chilly pdr

to taste salt

1/4 tsp turmeric pdr

1 Onion chopped

1 tpd Ginger- garlic Paste

1 tdp oil

1 bay leaf

1/2 tsp shahi jeera
1 tsp Garam Masala(optional)


Cook toor dal in cooker for 2whistles , Heat oil add shahi jeera, bay leaf,cinnamon stick,clove,cardamom , chopped onion,ginger-garlic paste.turmeric pdr .fry onion for 3 mins , add red chilly pdr, salt to taste,garam masala. add masala mixer to cooked Dal ,mix it well cook for 2mins.
And serve with Rice or Roti.

Chapala Pulusu(Fish Stew)

Recipe Description of Chapala Pulusu
Fish Curry
Main Ingredient: Fish


1 tsp chili powder
1 lbs fish pieces
2 tsp ginger-garlic paste
5 tbsp oil
2 number onions, chopped
to taste salt
1/2 cup tamarind water
1 tsp turmeric
1 tsp fenugreek powder(roasted)
1 tsp coriander pdr (roasted)

Directions of Chapala Pulusu

Clean the fish pieces in salt water (to avoid smell)
Mix fish pieces with salt, chili powder, turmeric, methi powder, tamarind water and keep aside for 15-20 minutes. Heat oil in a pan, onions, ginger-garlic paste, and fry them for a little while. and cook until they become mushy After then, add fish pieces along with the gravy. Avoid stiring continuously because the pieces may break into tiny ones. Cook until the gravy thickens.

Masala Dosa (Spicy Dosa)

Recipe Description of Masala Dosa (Spicy Dosa)

1-cups rice � cup urad dal salt to taste oil


1-2 number green chili
2 number large potatoes
1 number medium onion (chopped)
1/2 tsp mustard seed
1 tbsp oil
to taste salt
1/2 tsp turmeric
1/2 tsp yellow split peas

Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW Cook on both the sides, if desired.

Masala Filling (Spicy Filling):
Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more Serve Add filling inside Dosa and roll. Serve hot with Chutney.

Dibba Roti

Recipe Description of Dibba Roti
a variation of uttappam a much crispier one


0 Cumin Seeds
1 tsp Cumin Seeds
0 Curry Leaves chopped
1 small Ginger
1 big ONION
1 cup RICE
1 cup Urad Dal

Directions of Dibba Roti

1. Soak Urad dal and rice for 6 hrs in water.
2. Remove from water put it in a blender in that add Ginger, Green chillies and salt make a thick paste.
3.When the batter is ready remove from the blender into a bowl.
4.In that batter add chopped oninons,cumin seeds and curry leaves mix it well.
5.Take a Pan Add oil into it pour the batter with your hand spread it all over equaly.
6.Cook both the sides till it becomes brown color and crisp.

Plain Naan Homemade(indian bread)

Recipe Description ofPlain Naan
Plain Naan can be made at home too


3 cup All purpose flour
1 tsp Instant dry yeast
1 cup milk (optional)
1 tsp Oil
1 to tasteSalt
1/2 tsp sugar
50 ml Water to knead approx
Directions of Plain Naan

Sieve the flour
Now add 1 cup warm water into dry yeast and set aside.
Add sugar, oil into salt and mix well with yeast and water.
Now add water little at a time to make a soft dough.
If dough sticks to hand too much then use little bit of oil on hand and then punch into dough. .
Now to make naan, set oven at broil and roll oval shape out of dough. Then place it into oven and flip it after 2 min. after taking it out apply some butter on them. And they are ready to eat
make better nan on stove top

Note:- if you like butter naan, just speed butter to naan.

Poori (Fried Flour Flat Breads)

Recipe Description of Poori (Fried Flour Flat Breads)


2 cup all purpose flour/wheat flour
1 cup lukewarm water
to fry oil for deep frying
1 pinch of salt

Directions of Poori (Fried Flour Flat Breads)

Knead flour with water into slightly sticky dough. Rest and cover loosely for 15 minutes. Break off golf ball-sized pieces. Dip in the flour, and roll out as Tortilla or Roti. Heat the oil in wok or Karahi. Deep fry puri until slightly brown. (To puff Puri, press down puris lightly into the oil when frying.) Drain excessive oil and serve hot with any curried vegetable especially Chana.

Bottle gourd-Doodhi Halwa/Kaddu Halwa


6 piece Almonds (sliced)
2 piece Cardamoms (powdered)
5 number cashewnuts
3 tsp Ghee
1 cup koya
500 ml Milk
10 piece raisins
500 grams seedless white gourd
1 cup Sugar

Peel and grate bottle gourd.
Take a pan add Ghee,cashewnuts,almonds,raisins,mix it well tll they change the colour, then add grated bottle gourd and mix it.
Let it cook for 5 to 10 min in slow flame and keep mixing it.
Then add Milk stir it,if you want to add colour to it you can add green colour and keep mixing.
Now add sugar to it and mix then add Koya to it,keep mixing for 5 min your halwa is ready.

Tomato Pappu

Recipe Description of Tomato Pappu

1/4 cup Clarified Butter/oil
1 tsp ginger-garlic paste
1 tsp Cumin seeds
12 number Curry Leaves
8 number Garlic (crushed)flakes
4 number Green Chillies (slit into half & seeded)
3/4 tsp Mustard seeds
90 grams Onions (finely chopped)
1 tsp Red Chilli Powder
to taste Salt
500 grams Tomatoes (chopped)
1 cup Toor daal
4 cups water
1 tsp Turmeric powder
4 number whole Red Chillies

Directions of Tomato Pappu

Put daal in a cooker and add water,ginger- garlic paste, onion , tomatoes, turmeric, red chilli powder, onions and green chillies. cook for 3 whistles.

To prepare the tempering, heat ghee in frying pan, add mustard and cumin seeds, stir on medium heat until they begin to pop, add garlic and stir -fry until golden brown.

Then add red chillies and curry leaves, stir until the chillies becomes bright red, and pour over the simmering daal. Remove and adjust seasoning.

Cauliflower Curry

Recipe Description of Cauliflower Curry


1 number Chopped Onions
to taste Coriander
to taste Cumin seeds
2 tsp Oil

to taste Salt & Chilli powder
3 number tomatoes
1 number whole cauliflower cut into tiny flowerets

Directions of Cauliflower Curry
1.Heat the oil in the pan and put tomatoes, cauliflower and chopped onions in the oil. the lid on the pan, till cauliflower is cooked.

3.Then add salt and chilli powder. 4.Garnish with coriander.

Palak Paneer

Double chocolate ice cream


1 vanilla pod or ¼ teaspoon of vanilla essence

300ml of milk

125g plain chocolate broken into roughly same size pieces

3 egg yolks

300ml of double cream

50g of plain chocolate drops


If using the vanilla pod, split it to reveal the seeds and place in a heavy-based pan with the milk and chocolate together. Heat gently until the chocolate has melted. Increasing the heat under the pan, bring the mixture almost to the boil. Remove from the heat, set aside covered, and let the flavours infuse for about 20 minutes.

Beat the egg yolks and sugar together in a bowl until well blended. Stir in the milk mixture, and then strain back into the saucepan. Heat the custard over a gentle heat, and keep stirring to avoid lumps. Do not allow the mixture to boil or it will curdle. The mixture will thicken; when slightly thickened pour into a bowl and allow to cool.

Whisk the cream into the cold custard mixture. If using the vanilla essence add that now.

Freeze in a non-metallic container. After three hours place in a bowl and mash with a fork or flat whisk to break down the ice crystals. Work quickly; do not let the it melt too much. Allow to refreeze for another two hours, then repeat the mashing process again. On the second mashing, add any further ingredients like the chocolate drops or chips. Refreeze again for three hours, then eat and enjoy!

Kaddu ka Kheer (Bottle Guard pudding)

Recipe Description:
Main Ingredient: Kaddu (Bottle Gruad)

1 small Kaddu (Bottle Guard)
1 Lt Milk
1/2 cup Whipping Cream/Milk Cream
1 cup Sugar
1 tsp vanilla essence
1/4 tsp green color
15 number Pista (For Garnishing)
1/8 kg Kalakand (optional)


  1. Heat Milk till it get thick consistency

  2. Peel kaddu (Bottle Guard), remove seeds then grate it

  3. Cook grated kaddu (Bottle Guard) in pressure cooker for 3 whistles, remove water thoroughly

  4. When the milk get's thicken, add cooked kaddu in milk and boil it for 5min

  5. Add sugar, vanilla essence, milk cream, color (first add color in 1/4 cup milk so that it mixes evenly)

  6. For garnishing, sprinkle sliced pista

  7. Add kalakand or koya to kheer (optional)

Note: Refrigerate 1 hour before serving for best tast.

Tamarind Rice


1cup Tamarind juice
2 cups Rice
1/2 tsp fenugreek seeds and 1/2 tsp cumin seeds roasted(powdered)
1tbsp raw peanuts
1 tbsp chana dal
1tsp mustard seeds
1 tsp cumin seeds
1 sprig of curry leaves
4 to 5 whole red chillies
1/2 tsp of turmeric
pinch of hing,
1 1/2 tbsp cooking oil
1 tsp seasame seeds
2 to 3 chopped green chillies (according to taste)

Seasoning :-

1tbsp raw peanuts

1 tbsp chana dal
1tsp mustard seeds
1 tsp cumin seeds
1 sprig of curry leaves
4 to 5 whole red chillies
1/2 tsp of turmeric
pinch of hing,
1 1/2 tbsp cooking oil
1 tsp sesame seeds
2 to 3 chopped green chillies (according to taste)
Salt to Taste

Directions Of Tamarind Rice Recipe :-

1 method

  1. First Cook Plain Rice.
  2. Heat oil in a skillet, add all the ingredients listed under Seasoning. Let them splutter for a minute or so.
  3. Then add chopped green chillies, curry leaves. Mix well
  4. Now add the Tamarind pulp with some water. Cook it on medium heat for couple of minutes. Add salt , turmeric, 1/2 tsp fenugreek seeds and 1/2 tsp cumin seeds roasted powder. let tamarind juice boil.
  5. Take cooked rice in a big bowl let it cool for sometime. (so that the when you mix the tamarind juice the rice wont break)
  6. Now Boiled Tamarind juice to rice and well.
2 method:-

  1. First Cook Plain Rice.
  2. Take cooked rice in a big bowl let it cool for sometime. (so that the when you mix the tamarind juice the rice wont break)
  3. Boil Tamarind pulp with some water. Cook it on medium heat for couple of minutes. Add salt , turmeric, fenugreek seeds and cumin seeds roasted powder. let tamarind juice boil.
  4. Heat oil in a skillet, add all the ingredients listed under Seasoning. Let them splutter for a minute or so.
  5. Now Mix Seasoning ,Boiled Tamarind juice to rice and well.
  1. The Rice tastes even more yummier when served the next day.
  2. We Can make(method 1) Tamarind Juice with all seasonsing refrigerate it for 1 week. whenever you want you can mix in rice and serve.

Tomato Rice

1 tbsp broken cashewnuts
1/2 tsp channadal
1 to taste chilli pdr
0 chopped coriander
1 piece chopped ginger
2 piece chopped gr chilli
4 cup cooked rice
1 pinch cumin
1 springs curry leaves
0 fennel seeds (saunf)optional
1 pinch garammasala pdr
1 tbsp ghee oil
1 pinch hing (optional)
0 mint (optional)
1 pinch mustard
1/2 number onion
3 piece red chilli
1 to taste salt
3 number tomato
1/2 tsp urad dal

How to make Tomato rice:
Heat some oil and add the red chillies,mustard ,cumin.and hing, add channadal ,urad dal and broken cashew nuts and add hingWhen they turn color, add the chopped onions and fry them till they turn transperent
add chopped gr chilli and curry leaves and tomatoesFry for 5 minutes.Add any spices and keep frying for a minute.Add the boiled rice and adjust the seasoning

Pongal andhra style

7 number cashewnuts
1 tsp cumin seeds
1 tbsp ghee
1 tbsp grated ginger
1/2 cup moong dal
1/2 tsp pepper corns
1 cup rice
to taste salt

How to make Pongal:
Coarse grind the pepper corns.Heat a Pan & dry roast rice & dal nicely. Wash & add enough water.Add Cumin , Gingers , hing & pepper powder & 4 tsp ghee. Cover & allow to cook nicely. If pressure cooking wait till 4 whistles.Fry Cashews in a tsp ghee & garnish with pongal. Serve hot as a light meal.


Recipe Description of samosa
Main Ingredient: Potatos
For samosa:-
sheets3 cups of maida or all purpose flour3 tsp of oil (1 tsp for 1 cup of flour)
1/4 tsp of carom seeds or ajwain
salt to taste
water to knead the dough
For the stuffing
2 potatoes boiled and diced
1 tblsp ginger garlic paste
1/4 tsp tumeric
2 to 3 green chillies finely chopped
coriander leaves chopped
cumin powder
coriander powderred
chillie powder
chat masala
cashew nuts 2 tblsp
1/2 tsp cumin seeds
salt to taste and lime juice of 1/2 limeoil
For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix wellby mixing well each flour grain will be coated with the oil and it gives the cruncytexture to the samosas.Start adding water little by little and kneading properlymake a stiff dough and let it rest for 15 to 20 mins.
Potato stuffing
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdrcoriander pwdr and cumin pwdr.add little water so the masalas don't burn.then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.
you can make any stuffing of ur choice with any variations.
Samosa make rolls of the dough depending on the size of samsosa you want.roll the dough in circle first and then make them oval in shape.cut that oval shape into half.take that half apply water on all edge,take one end bend it in canter and taking other end overlap it on the first edge making ita triangle or cone.fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa.
Now fry
the samosaos in the oil till they turn golden brown.the samaso with the dough requires oil temp., of @ 300'F while thespring roll samosas require higher temp., of 350 'F.Enjoy the samosas with ur favourite chutney.

Rava Ladoo

Recipe Description of Rava Laddoo

4 number cardamoms powdered
5 number cashewnuts
1/2 cup Ghee
8 number raisins
2 cup rava
1 1/2 cup sugar

Directions of Rava Laddoo
Heat half of the ghee and fry the rava until light golden in colorMix in cardamom and sugar to the fried rava.Put the mixture to a blender and grind into a fine powderFry the raisins and cashews in the remaining ghee and add to the rava mixture.Shape into balls.

Urad Dal Ladoo (sunnundallu )

Recipe Description of Urad Dal Ladoo sunnundallu
Ural dal ladoo make with ghee.
Main Ingredient: Urad dal


2 number cardomom
1/2 cup Dry fruits

need 0 Ghee
1 tsp Rice
11/2 cup Sugar
2 cup Urral dal

Take a pan Dry roast Urad dal till golden brown colour, then add rice and roast for 3min and blend in a blender make a fine powder.
Blend Sugar and keep a side.
Now take a pan add little oil fry dry fruits and switch of the flame, then add ural dal powder mix well add sugar mix well.
To make ladoos add enough Ghee mix well and make ladoo.


Recipe Description
easy recepie

Preparation Time: 6�minsCooking
Time: 8�minsStanding
Time: 8�mins

Servings: 2 persons
Main Ingredient: Corn
Ingrediants:1 tsp ajinomotto
3 number baby corn
1/2 tsp chilli powder
1 tsp chilli sauce
9 tsp corn flour
3 small ginger and carlic finely chopped
3 large green chilli finely chopped
to fry oil
1 large onion
3 tsp rice flour
to taste salt
1 tsp soya sauce
2 tsp tomato ketchup

FOR the batter:
boil the baby corn until it is cooked 3/4ths. now mix corn flour, rice flour,salt,chilli powder and little water to make a paste. now add the boiled baby corn and mix and allow it to marinate for 5 minutes. Shallow fry the corns now and keep aside.
heat the oil in a pan add the chopped ginger and garlic fry little the raw smell leaves and add green chilli chopped and fry for 3 minutes now add the onions to it and fry until they are transperant. now add salt, ajinomotto, soya sauce tomato ketchup, chilli sauce and saute for 3 mins and add the fried corns to it. and saute again until the mixture is evenly distributed.

Cauliflower Manchurian

Recipe Description

Main Ingredient: Cauliflower


1/4 tsp Ajinomoto
1 number Cauliflower medium
1 number Chopped green chili
1 tbsp Corn Flour
to taste Finely Chopped Coriander Leaves
1 cup finely Chopped Onions
3/4 cup Flour
1 1/2 tbsp Garlic Paste
1 1/2 tbsp Ginger Paste
2 tbsp Oil
to taste Salt
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup


Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

Vegetable biryani

Recipe Description

Main Ingredient: Rice


15grams almonds
1bag biryani masala
100grams carrots
15grams cashewnuts
100grams cauliflower
200grams curds
40grams fried onions
1tbsp ginger garlic paste
3number gr chilli sliced
1tsp kala jeera
40grams mint
100ml oil
50grams paneer
100grams potatoes
300grams rice
1to taste salt
1tsp whole garam masala


Take a pan add oil,garama masala,saute it add zeera,gingergarlic paste,vegetables cut lettle bit long size mix well and add salt,need to cook till they are half cooked.
now add mint,coriander,green chillies,biryani masala mix half cup of curd,add paneer
Soak rice for 1 hr in abowl.
Now boil water add rice to it, ,the rice to be cooked half (70%) and strain the rice.
Take a biryani bowl add half of the cooked vegetables spread all over the pan add some curd,nuts if required,salt,fry onions,add half rice, repeat the same process again.
Lastly add fried onions,bread,close it with a lid,and cook it for 5min in avery slow flame.

Button mushroom curry

Recipe Description

Cooking Time: 30�mins

Standing Time: 30�mins

Servings: 2 persons

Main ingredient: Mushroom

Ingrediants :
1tsp chilli pdr
1tsp coriander pdr
0 curry leaves
1tsp garam masala/chicken masala
3number green chillies
14number Mushrooms
6tbsp oil
2number onions
to taste salt

4number tomatoes


Wash the mushrooms and cut them into slices. Cut tomatoes into small cubes. Cut onions, green chillies and finely chop coriander leaves. Take a pan, heat oil. Add jeera, when they splutter, add onions and saute them till they become soft. Add turmeric pdr, curry leaves and tomatoes. Cook tomatoes till they are mashed softly and a thick gravy forms. Add garam masala, coriander pdr, chilli pdr and fry for 30 seconds. Add the cut mushrooms to this gravy and cook for 15 min. Garnish with coriander leaves and serve with rice or chapathi. It tastes good with vegetable pulao.

Mali Kofta Curry

Recipe Description
Main Ingredient: Paneer Cheese


20grams cashew/pista or almonds
2piece chopped chilli
1/4bunch coriander chopped
2tbsp coriander pdr
1/2cup cream
1tbsp cumin pdr
1slice garam masala
1tbsp ginger garlic paste
1cup grated boiled potato
1cup grated mix vegetable
2tbsp oil
2number onion
1cup paneer grated
1tsp red chilli pdr
1tsp sahi jeera
1to taste salt
2number tomato
1pincht turmeric


Mash the potatoes, mixed vegetables, paneer and mix together. Add the spices to this mash and mix well. The resulting dough should be firm. If not add some bread crumbs ( only if you mess up} Season with salt. · Make this dough into balls and put 1/2 a tsp of the nuts and mix in the center of each ball. Roll into perfect rounds. Coat it with some cornflour or allpurpose flour · Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour. Drain on paper towels and keep aside.

For the gravy, first heat the 2 tbsps of oil in a deep pan and fry the onions till light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Heat oil add black cumin·Put this paste back into the pan and fry till the oil begins to separate from the masala. . Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. · Bring the sauce/gravy to a boil and then reduce the fire to a simmer. Add cream , If you don’t have cream add little milk and mix fast with out curdling and add finely grated paneer that will gice good creamy texture· Gently add the kofas to this sauce/gravy and stop cooking . Turn off the fire and sprinkle the garam masala and chopped coriander all over the top of the dish.

Butter Chicken

Recipe Description
chicken cooked in butter makhani sauce
Preparation Time: 10�mins
Cooking Time: 20�mins

Standing Time: 20�mins

Servings: 2 persons

Main Ingredient: Chicken

2t bsp butter
10 piece cashew nuts
1000 grams chicken 1 kg
15 grams chilli pdr
1 small cilantro
50 ml cream
1 tsp cumin pdr
1 pinch garam masala
1 tbsp gingergarlic paste
1 tbsp lime juice
1 large onion
1 to taste salt
1 tbsp tandoori masla
2 number tomatoes
2 tbsp yogurt

Marinate the chicken in the marinade for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Garnish with cilantro

Lamb Biryani


500 grams Basmati rice
1 tsp black cumin
2 number boiled egg for decoration (optional)
50 grams Cashew nuts (Optional)
1 bunch coriander leaves
2 cup Curd
2 tbsp garam masala
2 tbsp Garlic and ginger paste
2 cup Golden fried sliced onions
3 number gr chilli
2 number Lime juice
1 tsp meat tenderizer
1 bunch mint
1000 grams Mutton
5t bsp Oil
1 tbsp Red chilli pdr
1 tbsp Rose Water (optional)
1 pinch Saffron
1 to tasteSalt
1 pinch Turmeric powder

Soak basmati rice in a container for 30min.Take a pan add oil,garama masalas,onions sliced,salt,gingergarlic paste mix well let the onions become into slight golden colour then add the mutton.
Spread the mutton evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
Now remove some mutton in another bowl then add rice,fried onions,mint leaves,coriander leaves,safron, then add mutton,mint,coriander,saffron,onion fried close it with a lid.
Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20min.
serve lamb biryani.

Indian chicken Biryani Recipe


500 grams Basmati rice
4 tbsp biryani masala
1/2 tsp black cumin seeds
1000 grams Chicken pieces
1 bunch chopped coriander
1 bunch chopped mint
2 cup Curd
4 tsp Garam masala whole
4 tbsp ginger garlic paste
3/4 cup Golden fried sliced onions
50 grams oil
3 tsp Red chili powder
2 tbsp Rose Water optional
1/4 grams Saffron
to taste Salt
1 cup Sliced onions

Drections Of Indian chicken Biryani Recipe

  • Soak basmati rice in a container for 30min.

  • Take Bowl Marinate Chicken for 1hour, add oil,garama masalas,onions sliced,salt,gingergarlic paste mix well let the onions become into slight golden colour, Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd.

  • Cook Marinated chicken for 10 min in Cooking Bowl, keep it simmer heat.

  • Take another Cooking bowl add oil, jeera , whole garma masala. add water 5-6cups as water boiling , ad soaked rice (remove water before adding). when rice is 90% drain out water.

  • Add Rice to chicken , spread evenly now spreed some fried onions , coriander leaves and sprinkle lime
  • Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven/stove for 20min.

  • Mouth watering Chicken Briyani is ready to serve.