Ibu's Cook

Tandoori mutton biryani

Ingredients:

⇰ 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.

Method: 

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.

Biryani in a pressure cooker

Materials: 

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.

Method: 

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.

Beef biryani

Ingredients

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)

Method

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.

Borhani

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.

Laddu

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.