1 tsp or to taste


Fish Haryali Biryani

Ingredients For Fish Haryali Biryani:

  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) 1 tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Fish pieces Rahu/Surmai/Red snapper 750g
  • Cooking oil 2-3 tbs

1. Green chutney Fish Haryali Biryani:

  • Podina (Mint leaves) 1 & ½ Cups
  • Hara dhania (Fresh coriander) 1 & ½ Cups
  • Hari mirch (Green chili) 9-10
  • Leshan (Garlic) cloves 6-7
  • Water ¼ Cup or as required
  • Ghee ½ Cup
  • Hari elaichi (Green cardamom) 2
  • Zeera (Cumin seeds) 1 tsp
  • Laung (Cloves) 3-4
  • Pyaz (Onion) sliced 2 large
  • Tamatar (Tomato) sliced 1 medium
  • Dahi (Yogurt) whisked 1 Cup
  • Namak (Salt) 1 tsp or to taste
  • c) crushed ½ tbs
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Garam masala powder ½ tsp
  • Jail powder (Nutmeg powder) ¼ tsp
  • Javitri powder (Mace powder) ¼ tsp
  • Aloo Bukhara (Dried plums) 4-5
  • Hari mirch (Green chili) 2-3
  • Chawal (Rice) basmati 500g (soaked & boiled with whole spices & salt until ¾thdone)
  • Pyaz (Onion) fried
  • Lemon juice ½ tbs
  • Hari mirch (Green chili) 2-3
  • Pyaz (Onion) fried 1
  • Podina (Mint leaves)
  • Hara dhania (Fresh coriander)   

2. Bearings:

  1. In a bowl, add salt, red stew powder, turmeric powder, and cumin powder and blend well.
  2. Add fish pieces and coat appropriately with flavors then, at that point, cover and marinate for 15 minutes. In a searing pan, add cooking oil and broil marinated fish pieces on medium fire until light brilliant (1-2 minutes on each side) and put away.
  3. Green chutney:
    In a blender jug, add mint leaves, fresh coriander, green chilies, garlic, and water, blend well and put away.
  4. In a pot, add ghee and let it dissolve.
  5. Or Add green cardamoms, cumin seeds, and cloves, and blend well.
  6. And Add onion and sear until light and brilliant.
  7. Added tomato and blend well.
  8. Secondly Add yogurt and blend well.
  9. Enter salt, coriander seeds, red bean stew powder, black pepper powder,garam masala powder, nutmeg powder, and mace powder, and blend well.
  10. Added half the amount of green chutney (hold half amount for layering) and blend well.
  11. Or Add dried plums, and green chilies, mix well and cook for 1-2 minutes.
  12. AndAdd broiled fish pieces and coat with sauce then cover and cook on low fire for 4-5 minutes.
  13. Held fish pieces with half amount of sauce for layering.
  14. In excess gravy, add and spread half amount of bubbled rice, reserved green chutney, fried onion, staying bubbled rice, reserved green chutney, reserved fish pieces with gravy, lemon juice, green chilies, broiled onion, mint leave and new coriander, cover and steam cook on low fire for 15 minutes.
  15. Present with yogurt raita and salad!

Authentic Grandma’s Sil Batta Shami Kabab

Ingredients Authentic Grandma’s :

  • -Boneless beef cubes ½ kg (without fat)
  • -Leshan (Garlic) 6-7 cloves
  • -Adrak (Ginger) 2-inch piece
  • -Sabut dhania (Coriander seeds) 1 & ½ tbs
  • -Zeera (Cumin seeds) 1 tbs
  • -Sabut Lal mirch (Button red chillies) 8-10
  • -Sabut kali mirch (Black peppercorns) 1 tsp
  • -Laung (Cloves) 3-4
  • -Darchini (Cinnamon sticks) 2
  • -Hari elaichi (Green cardamom) 2
  • -Badi elaichi (Black cardamom) 2
  • -Tez patta (Bay leaf) 1
  • -Namak (Salt) 1 tsp or to taste
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • -Water 4 Cups or as required
  • -Chana daal (Split Bengal gram) 250g (soaked for 2 hours in warm water)
  • -Water ½ Cup or as required
  • -Pyaz (Onion) chopped 2 medium
  • -Hari mirch (Green chillies) chopped 3-4
  • -Lemon juice 1 & ½ tbs
  • -Hara dhania (Fresh coriander) chopped handful
  • -Podina (Mint leaves) chopped handful
  • -Anda (Egg) 1 as required
  • -Cooking oil for frying

Directions Authentic Grandma’s Sil Batta Shami Kabab:

  1. -In a pot, add beef, garlic, ginger, coriander seeds, cumin seeds, button red chillies, black peppercorns, cloves, cinnamon sticks, green cardamom, black cardamom, bay leaf, salt, turmeric powder, red chilli powder, water, mix well & bring it to boil, cover & cook on low flame until 80% done (30-35 minutes).
  2. -Add chickpea lentils & mix well.
  3. -Add water, mix well & cook for 1-2 minutes, cover & cook on low flame until lentil & meat is tender (15-20 minutes) then cook on high flame until the mixture dries up.
  4. -Remove & discard bay leaves.
  5. -Let it cool completely.
  6. -On-site batta (grinding stone), add kabab mixture, and gradually add water (1-2 tsp) while grinding.
  7. -Add water if & when required.
  8. -Repeat the process until the whole mixture is done.
  9. -Take out in a bowl, add onion, green chillies, lemon juice, fresh coriander, mint leaves, and egg & mix until well combined.
  10. -Grease hands with oil, take a mixture (60g) & make kababs of equal sizes (makes 20-22).
  11. -Can be stored in an airtight container for up to 1 month in the freezer.
  12. -In a frying pan, add cooking oil & fry kababs on medium flame from both sides until golden brown.
  13. -Serve with chutney.