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Chicken Badami Handi

Ingredients For Chicken Badami :

  • -Adrak (Ginger) julienne
  • -Makhan (Butter) 2-3 tbs
  • -Hari mirch (Green chillies) sliced 2-3
  • -Hara dhania (Fresh coriander) chopped
  • -Adrak (Ginger) julienne
  • -Laung (Cloves) 2-3
  • -Hari elaichi (Green cardamom) 2
  • -Garam masala powder 1 tsp
  • -Jaifil powder (Nutmeg powder) 1/8 tsp
  • -Javitri powder (Mace powder) 1/8 tsp
  • -Kasuri methi (Dried fenugreek leaves) 1 tsp
  • -Hari mirch (Green chilli) sliced 1-2
  • -Hara dhania (Fresh coriander) chopped
  • -Hari mirch (Green chilli) 1-2
  • -Pyaz (Onion) fried ¼ Cup
  • -Hara dhania (Fresh coriander) 2 tbs
  • -Podina (Mint leaves) 6-8 leaves
  • -Olper’s Milk ¼ Cup
  • -Olper’s Cream ¼ Cup
  • -Olper’s Milk 1 Cup
  • -Cooking oil ½ Cup
  • -Badam (Almonds) cut in half 8-10
  • -Dahi (Yogurt) whisked ½ Cup
  • -Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • -Zeera (Cumin seeds) roasted & crushed 2 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Kali mirch powder (Black pepper powder) ½ tsp
  • -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • -Namak (Salt) 1 tsp or to taste
  • -Tomato paste 2 tbs
  • -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • -Boneless chicken cubes 700g
  • -Badam (Almonds) soaked & peeled 14-15

Directions:

  1. – In a coliseum, add yoghurt, red chilli grease paint, cumin seeds, turmeric grease paint, black pepper grease paint, coriander
  2. seeds, swab, tomato paste, gusto garlic paste & whisk well. – Add funk & blend well, cover & marinate for 15- 20 twinkles. –
  3. In a grinder, add almonds, green chilli, fried onion, fresh coriander, mint leaves, and milk & grind to a make thick paste & set
    away.
  4. – In a flagon, add cream, and milk, whisk well & set away.
  5. – In a wok, add cuisine oil painting, almonds & shindig for a
    nanosecond & reserve for garnishing.
  6. – In the same wok, add cloves, and green cardamom and mix well.
  7. – Add marinated
    funk, mix well & cook on medium honey until oil painting separates( 6- 8 twinkles).
  8. – Add badam & masala paste, mix well
    & cook for 4- 5 twinkles.
  9. – Add olper’s milk & cream admixture, mix well & cook on medium honey until it thickens( 4- 5
    twinkles)
  10. . – Add garam masala greasepaint, nutmeg greasepaint, mace greasepaint, and dried fenugreek leaves & mix well,cover & poach on low honey until oil pain
  11. – Add green chillies & shindig for 30 seconds.
  12. – Add set Badamifunk, trim with fried almonds, fresh coriander, gusto & serve!

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!