Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Sunday, August 16, 2020

Tandoori Chicken Khichuri Recipe


Tandoori Chicken Khichuri


For chicken tandoori: 

➠ 1 chicken, 

➠ Half a cup of sour curd, 

➠ 1 tablespoon of ginger, 

➠ 2 teaspoons of garlic, 

➠ Half a teaspoon of hot spices, 

➠ Half a teaspoon of cumin powder, 

➠ Half a teaspoon of black pepper powder, 

➠ 1 teaspoon of chilli powder, 

➠ 4 tablespoons of mustard oil, 

➠ Salt to taste and 1 teaspoon of turmeric powder.

For khichuri: 

➠ 2 cups of polao rice, 

➠ 1 cup of fried mug dal, 

➠ Half cup of oil or ghee, 

➠ Half cup of crushed onion, 

➠ 1 tablespoon of finely chopped ginger, 

➠ 8 cardamoms, 

➠ 4 pieces of cinnamon, 

➠ 6 cloves, 

➠ 3 bay leaves, 

➠ salt to taste, 

➠ 5 Half a teaspoon of turmeric powder and 8 cups of hot water.

Method: Wash and clean the chicken and cut it into 4 pieces. Cut the stain with a knife. Marinate all the spices and oil together in the chicken and leave it for 2 hours. Then grill the marinated chicken in a grill or frying pan. When one back is done, turn it over and fry the other back.

Meanwhile, wash the rice and pulses for khichuri and drain the water. Fry the onion and keep it in the barista. In a pan, take ghee and stir in cardamom, cinnamon, bay leaves and cloves. Now fry with rice and pulses for 2 to 3 minutes. When it is fried, stir it with hot water and salt. When it boils, reduce the heat of the oven and cover it with green chillies and barista. Now put it in the oven with a hot pan under the pot for 20 to 25 minutes. When the rice is cooked, take it down and serve garnished with tandoori chicken.

Friday, August 14, 2020

Mutton Handy Biryani Recipe



Basmati rice 500 gm, bay leaves 2, black cardamom 2, black cumin 2 tablespoons, black pepper 6, cinnamon 6, small cardamom 6, cloves 8, fennel 1 tbsp, anise 1 tbsp, salt to taste, shahi cumin tbsp 1 kg of mutton, hot spices, garlic paste, 1 tablespoon of ginger paste, 3 tablespoons of papaya paste, 4 tablespoons of sour curd, 1 whole lemon juice, coriander powder-cumin powder-dried chilli powder, salt to taste, crushed onion 4, 2 crushed tomatoes, 3 cups of hot milk, ghee, saffron oil, keora water, rose water, 2 teaspoons of crushed mint leaves and coriander leaves, 1 piece of star anise (if not given), 5 green chillies, 8 black pepper 6, color as required.

How to make

➽ Put all the spices on the meat and marinate for three hours. Then fry the onion in the pan with oil little by little.

2  Put a thick pot on the fire and put ghee in it.

3  Now mix some crushed raw onion and raw chilli and stir.

4  Add garlic paste and ginger paste, papaya paste and marinate the meat. Add coriander powder, cumin powder and dried chilli powder. Simmer meat with three cups of water.

5  When cooked, cook with tomatoes, salt and hot spices for another 15 minutes.

6  Now soak the basmati rice in water for about 20 minutes. Wash well. Then in a clean cloth mix small cardamom, black cardamom, cinnamon, clove, black pepper, nutmeg, jaggery, cumin and star anise to make a bundle.

7  Then boil in 650 ml of water with rice, salt, bay leaves and bundles. When it is about half boiled, add water and remove all the spices from the bundle and mix it with the rice.

8  Mix saffron in quarter cup hot milk for color and cover for 20 minutes. Now mix rose water and keora water in it. Mix well and set aside.

 Take a large, airtight lid. Mix 2 teaspoons of ghee all over the body. Put the pot on the fire and lightly melt the ghee. Now add some rice, add meat on it, color on it. Again a little meat, spices on it, color spread on it — thus distribute the whole rice, meat and color and spread.

10  Sprinkle barista, crushed mint leaves, coriander leaves and barista on top and add half a lemon juice. Now before closing the lid, spread flour on it so that air does not enter.

11  In this case, put it on a low flame. If it is not a thick pot, the rice in the lower part will be burnt. So the pot has to be thick. Turn off the heat after 40 minutes and after another 10 minutes open the lid and serve hot mutton handi biryani.

Friday, August 14, 2020

Tandoori Mutton Biryani Recipe


Tandoori mutton biryani


⇰ 1 kg of rice, 

⇰ 1 tablespoon of garlic, 

⇰ 1 cup of sour curd, 

⇰ 1.5 tablespoons of chilli powder, 

⇰ 1 teaspoon of fenugreek powder, 

⇰ 2 tablespoons of groundnut paste, 

⇰ 3 tablespoons of vinegar, 

⇰ 1 tablespoon of kebab spice, 

Half a cup of barbecue sauce, 

Mango pickle 2 tablespoons, 

⇰ 3 tablespoons of sugarcane molasses, 

Half a cup of onion paste, 

⇰ Half a teaspoon of black pepper powder, 

⇰ Half a cup of soybean oil,

⇰ Half a cup of mawa, 

⇰ 1 tablespoon of kasuri methi, 

⇰ 1 cup of onion barista, 

⇰ 1 cup of salt to taste and 1 cup of liquid milk.


Cover one kg of meat with 10 pieces. Once washed, drain the water and marinate with all the ingredients except barista and mawa and cover for 1 hour. Heat oil in a pot and add onion. When the onion is brown, take it down and cook it with the meat marinated in the oil.

When the meat is boiled, the meat should be separated from the broth. In a frying pan, fry the meats like a barbecue with a little oil. Now simmer the roasted meats for 5 minutes. If the broth is smeared, it should be taken down.

Rice should be half boiled in salt water and sifted. Spread 1 / 3rd of the rice in a pot with a little oil. Add some cooked rice again with a layer of cooked meat on top of the rice. Meat cooked again on rice — In this way 3-4 layers should be arranged. Spread ghee, barista and mawa on each layer. Spread 1 cup milk and 2 teaspoons sugar on the top layer. Now take the burning coal in the ceramic bowl. Then cover it with foil and place it on the biryani. Spread 2 drops of ghee. Cover with a lid and simmer for 30 minutes. This will give a smoky taste to the biryani. Serve hot.

Friday, August 14, 2020

Biryani in a pressure cooker


Biryani in a pressure cooker


A. 1 kg of beef, 2 teaspoons of sugar, half a kg of basmati rice, 200 g of potatoes, 3 cups of soybean oil, 4-5 cups of prunes, 4 cups of soybean oil, 1 pinch of saffron oil, 1 pinch of saffron, slightly yellow color, 1 cup of onion barista and salt. .

B. 2 tablespoons of ginger juice, 2 teaspoons of chilli powder, 2 tablespoons of garlic juice, 1 teaspoon of white pepper, 2 tablespoons of onion juice, half a cup of sour yogurt, 1 tablespoon of almonds, 1 tablespoon of keora water, half of sweet yogurt Cups, amount of salt.

C. Nutmeg is one fourth, Jayatri is 3, Kebab sugar (Cubeb) is half a teaspoon, cardamom is 6, Shahi cumin is half a teaspoon. Put these spices next to the stove, if it is clean, take the powder. However, it cannot be fried.

D. Spices: 1 cup milk, 1 teaspoon of keora water, 1 teaspoon of sugar, 2 tablespoons of ghee. Mix all ingredients.


Cut 1 kg meat into 10 pieces and wash. Soak for 1 hour with 1 tablespoon of salt water. Now wipe the meat with a dry cloth with water. Mix all the ingredients of B with the meat and half the powdered spices for 1 hour. Fry the potatoes in a quarter cup of oil with a little yellow color, 2 tablespoons barista and half a teaspoon sugar. Soak basmati rice for 20 minutes. Now add salt, cumin, cardamom and cinnamon to the boiled rice. Once it is strong, water should be drained.

The remaining half of the powder should be mixed with spices and sugar and 1 tablespoon of powdered milk. In a pressure cooker, spread 2 tablespoons of oil and ghee. Then you have to give the meat. Spread some of the D and Beresta mixture on the meat. Potato frying and frying oil should also be given. Barista mixture should be given again. Now add boiled rice. You have to put prunes on the rice. Spread the milk mixture. Add the remaining ghee. Soak saffron in a little milk and spread it. Finally close the lid of the pressure cooker and keep it on medium heat for 15 minutes. Then put the stove on low heat for 20 minutes and turn off the stove. Open after 1 minute and serve.

Thursday, August 13, 2020

Kashmiri polao Recipe



➤ Two and a half cups of basmati rice, 

➤ 30 almonds,

➤ 40 almonds, 

➤ 40 raisins, 

➤ 3 onions (finely chopped), 

➤ 1 cup milk,

➤ Half a table spoon of salt, 

➤ A quarter teaspoon of sugar, 

➤ 2 teaspoons of rose water, 

➤ 2 teaspoons of keora water, 

➤ Saffron (saffron) half a teaspoon, 

➤ Ginger powder and a half teaspoons, 

➤ Carrots (cut into thin and small cubes) soy cup, 

➤ Ghee and a half tablespoons, 

➤ Oil two and a half tablespoons, 

➤ Pomegranate seeds soy cup, 

➤ Apple pulp 1, 

➤ Pineapple 1 cup, 

➤ Half a cup of other dried fruit. 

For frying:

Two and a half tablespoons of ghee, 3 pieces of cinnamon (1 inch), 3 small cardamoms, 2 cloves, 2 bay leaves.


Wash the rice and soak it in lukewarm water for 30 minutes. Soak saffron in keora and rose water. Heat ghee in a pan and fry almonds and almonds (almonds). If you want, you can cut the nuts into 3 or 4 pieces. When the raisins are slightly swollen, add ghee and keep aside. Heat oil in this pan and fry the onion slices on medium heat till light golden. To fry in ghee and oil, stir in ghee, cinnamon, small cardamom, cloves and bay leaves and fry for a while more with carrot paste. Stir in the milk, two and a half cups of water and ginger powder and mix the rice with saffron and salt soaked in keora and rose water. Now cover over medium heat. When the water becomes equal to the rice, reduce the heat completely and cover it for a while more. After 3 or 4 minutes or when the rice is 80 to 90 percent, open the lid, shake gently with the grains of barista, fried almonds, raisins and 1 cup and cover with dry fruits on low heat for 10 minutes. Then open the lid, sprinkle pineapple and apple chips on top and cover. After 10 minutes, turn off the oven and simmer for 15 minutes.

Tuesday, August 11, 2020

Beef biryani, Borhani, Laddu


Beef biryani


1 kg beef

1 kg basmati rice

1 cup yogurt

5 tomatoes

green chillies to taste

3-4 onions

1 cup oil

1 tablespoon adabata

1 tablespoon garlic

whole black pepper (black) 1 tea- Spoon

cardamom 4-5

bay leaves 3-4

cinnamon 3

long 8-9

star anise 2

salt and a half table spoon

half a teaspoon of turmeric powder

1 tablespoon of cumin powder

1 and a half tablespoon of red chilli powder

nutmeg 1 One-third of a teaspoon

one-third of a teaspoon of jaggery powder

one packet of biryani spice

a quantity of saffron

a quantity of mint leaves

a quantity of water and milk (for soaking saffron)


Leave the rice half-boiled separately. Now fry the onion in oil. When golden-brown, set aside half the onion for barista. Now add adabata, rasunbata, black pepper, salt, bay leaves, cinnamon, long, cardamom, turmeric powder, cumin powder, red chilli powder, star flower and tomato paste. You will get a nice scent of spices. After a while add the meat. You have to cook for 20-25 minutes. Then add nutmeg powder, jaggery powder, biryani spice and curd one by one. It will take another 20-25 minutes.

When cooked, remove half of the meat. Now it's time to level the biryani. Spread half of the half-boiled rice on the first layer of meat. Make a layer of barista and mint leaves on it. Now make a new layer with the meat. Make another layer with the rest of the chaltuku on it. Re-create layers of barista and mint leaves. Now put saffron mixed milk or water on it (with the help of a spoon, little by little, so that it penetrates to the inside, it will make some part of the rice colorful, some part will be white). Now add slices of pepper. Cover and simmer for 15-20 minutes. Put down and serve.


Ingredients: 1 cup yogurt, half a teaspoon of white pepper, 1 teaspoon of mustard powder, one third of 1 cup of mint leaves (to be taken), half a teaspoon of fried cumin powder, half a teaspoon of fried coriander powder, red chilli powder to taste, Adabata half a tablespoon, Marichbata to taste, 2 tablespoons of sugar, a quarter of a teaspoon of salt, salt to taste and half a cup of water.

Method: First blend yogurt and water. When smooth, add the rest of the ingredients and blend again. When blended, keep it in the fridge, cool it a little, pour it in a glass and serve garnished with mint leaves.


Ingredients: 2 cups of besan, 2 cups of ghee, 1 teaspoon of green cardamom powder, a little bit of food color (color of choice), 2 pinches of baking soda, 1 cup of sugar or to taste, quantity of water and paste.

Method: In a bowl, mix the food coloring well with the besan. Give enough water. Mix well again with baking soda, so that there are no hard grains. Heat ghee in another pot and add the mixture to it, it will become sticky.

Make sugar veins in a separate container in the oven. For 3 cups of sugar, take 2 cups of water to form a thick vein. When the mixture starts to boil, add a little green cardamom powder and stir. The laddu mixture should be added to this syrup, it will become more sticky. After a while, when the mixture is cold enough to hold by hand (the sugar will also harden a little), make a round laddu and serve it or arrange it. Lightly toss some pasta on top of each dessert and serve.


authorHello, my name is Ibrahim. I'm a 30 year old self-employed Pirate from the Bangladesh.
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