pineapple chicken rice

cooking time : 20 minutes
preparation time : 15 minutes
serve:5  












ingredients :

pineapple           1 cup chopped 
rice                       1/2 kg soaked in water basmati rice 
chicken boneless    1 cup 400 grams 
chicken cube           1 
salt to taste 
ginger garlic paste       1 tsp
green peas       1 cup 
cabbage                1 cup chopped 
celery                  1/2 cup 
carrot                   1/2 cup chopped finely 
pepper powder         1 tsp
soya sauce               1 tbsp
sesame oil              1 tbsp
oil                          4 tbsp

method :

• in a mixing bowl take chicken strips and add ginger garlic powder , salt and pepper powder mix well set aside for 30 minutes to marinate . 

• later heat oil in a pan add marinated chicken and sauté for 2 to 4 minutes ,add chopped cabbage chopped carrot and green peas and sauté , cover and cook for 2  minutes .

• add pineapple chunks , salt , crumbled chicken cubes  , rice, soya sauce , sesame oil and mix well . 
• add 2 cup water (according to rice )and cover and cook till done . 
• remove in a platter garnish with celery and serve hot . 

here in this recipe you can add mushrooms , any other vegetable you want like cauliflower , beans etc according to your choice , you can add fried eggs too . but for that whisk egg in a separate bowl and season it with pepper and salt . heat 1 tbsp oil in a frying pan and fry it . then  add in rice . 

how to make murgh mussallam

cooking time : 60 minutes
preparation time : 15 minutes
serve: 6-7

 


ingredients :

whole chicken                       1.5 kg (skin removed and finely washed )
rice flour                           1 tbsp
garlic paste                        2 tbsp
onion grated                         1 
coriander powder              1 tsp
papaya paste                      1 tbsp
green chilly paste             1 tbsp
lemoon juice                    2 
cumin powder                1 tsp
red chilly powder           1 tbsp
crushed black pepper              1 tbsp
garam masala powder            1 tsp
tandoori color / red food color     1/4 tsp
tamarind paste                       2 tbsp
white vinegar                    4 tbsp
mustard oil                   2 tbsp
kewra essence                     2 drops 
salt to taste 
oil             4 tbsp 

for rice :

basmati rice                             1/2 kg 
ghee/ clarified buttter               1/2 cup 
whole black cardamom                 3
whole cumin seed                       1/2 tsp 
cinnamon stick                           2 
pepper corn                                 6 to 9 
bay leaf                                   2
garlic paste                       2 tbsp
fried onion                     1/2 cup 
salt to taste 
egg                               for serving ( optional )



method:    

• to prepare chicken wash chicken gently . make deep cuts over thigh . 

• in a small bowl  take rice flour , garlic paste , grated onion , lemon juice , coriander powder , cumin powder , salt , red food color , tamarind pulp , crushed black pepper , white vinegar , papaya paste , red chilly powder ,   green chilly paste , garam masala powder ,2 tbsp mustard oil  and mi x well .

• now rub this paste over the chicken nicely . covet it with plastic wrap and put it in fridge for overnight . 

• steam it for 25 minutes . 
• rub  oil over chicken and grill it in oven  for 5 minutes . 

for rice pulao :

• heat ghee/ butter in a pan add cardamom , bay leaf , peppercorn , cinnamon sticks, cumin seed , and stir for a minute . add garlic paste and saute for a minute .

• add rice and water and salt . and cook till rice get fully done . 
• in end add kewra water and sprinkle food color , and cover and cook for 5 more minutes on very slow flame . 

assembling :

• remove cooked rice pulao in a platter , and put prepared chicken over it with its gravy / masala .
• place eggs over the rice .and sprinkle fried onion all over the rice .
• put lemon slices over the corner if you like and serve a royal dinner with your love ones .

hara masala biryani / reshmi biryani

cooking time : 30 minutes
preparation time : 15 minutes
serve: 6  


ingredients :

sela or basmati rice           1/2 kg soaked in water for 1 hour
chicken skin remove 12 piece          1 kg
lemon juice                2
ginger garlic paste       1 tbsp
yogurt                         1 cup
black pepper crushed             1 tsp
sliced green chillies              7
chopped onion                   2
fried onion                       1/2 cup
yellow food color              pinch
oil                                    1 cup
butter                        2 tbsp
mint leaf                  1 cup
cream                           1 cup
milk                               1/2 cup
salt too taste
biryani essense or kewra essense    few drops

to serve :

 raita            1 cup ( optional )


method :

• marinate chicken with ginger garlic paste for 1 hour . 

• add 1 cup yogurt , green chilly paste , salt ,1/2 of  chopped mint leaves and  cook for 10 minutes on slow flame. when water get evaporate add crushed peppers , and squeeze 2 lemon juice in it .

• add fresh cream and stir for a while . 
• in a separate pan fry the onion and pour that hot oil over chicken being
  
  
  
  
  
  
  
  cooked .
• in a separate pan boil rice with bay leaf 3 green chilly slices . when rice get cook about 60% drain the water and set aside . 

• place a/2 of that rice in a pan add a layer of cooked chicken over it . again place left of rice over it . 

• put butter. 1 tbsp clarified butter  , milk ,fried onion ,  kewra Essene , and pour  1/ cup of milk over the top . 

• tightly cover the pan cook on high flame for 5 minutes then on slow flame for 10 minutes . 
• serve with curd raita . 

how to make schezwan chicken fried rice

Chinese foods are hot favorite among the youngster and children, we pay many dollars in restaurants for this . with the help of little efforts you can save many dollars . so here is the recipe of schezwan fried rice . 



cooking time : 10 minutes
preparation time : 15 minutes
serve: 5  




ingredients :


chopped onion               1
boiled rice                    2 -1.5 cup
schezwan sauce             4 tbsp
chicken boneless         300 grams 
ginger garlic paste             2 tbsp
crushed pepper               1/2 tsp
oil                                   4 tbsp
chines salt                         pinch of 
vinegar                             2 tbsp
salt to taste 
soya sauce                        3 tbsp
chopped vegetables        1 cup ( grated cabbages , carrot and capsicum )
green onion chopped         1/8 cup
egg                                   1 

     

method :  

• beat egg in a bowl and season it with pinch of salt and heat 1 tbsp oil in a pan and stir fried it . set aside .

• heat oil in a pan add chopped onion and sauté for 1 minutes , then add ginger garlic paste and sauté, add chicken boneless ( chopped in strips), sauce to 2 to 4 minutes . add schezwann sauce , chines salt, white vinegar  , soya sauce , and sauté for 2 to 4 minutes .

• add chopped vegetables ( capsicum , carrot , grated cabbage ) and cover and cook for 2 minutes . 

• in the end add rice , fried egg, and give it a nice toss . add green onion and mix remove in a platter and serve . 

yakhni pulao

cooking time : 20 minutes
preparation time : 10 minutes  
serve:6  


ingredients :

basmati rice              1 kg soaked in water for 30 minutes
ginger garlic paste           1 tbsp
mutton                       1 kg
tomato                      250 grams
green chillies               10
onion                           2
salt to taste
fennel seeds                  1 tbsp
whole coriander           1 tbsp
cumin seeds                1 tsp
cardamom                 4
black cumin                 1 tsp
whole pepper              1 tsp
bay leaf                       2
clarified butter           1/2 cup
oil                             2 tbsp
mint leaf                    1 cup



to garnish 


mint leaf             few
onion slices         few 



method :  

• in a  pressure cooker take 4  glass of water add 1 kg mutton pieces , along with 1 tbsp ginger garlic paste , 1 finely chopped onion , 1 tbsp fennel seeds crushed ,  coriander seeds crushed , cardamom whole , and cumin seeds , black pepper and salt to taste and pressure cook it till mutton get fully cooked . 

• after that drain the stock of water and remove the mutton pieces in separate platter set aside . 

• in a pan melt 1/2 cup clarified butter and 2 tbsp oil  and add black cumin , and bay leaf , when it starts cracking add 1 finely chopped onion , and 250 grams chopped tomato, mutton pieces  and cook till tomato get soften .  

• add soaked tomato and sliced green chillies . and sauté for 1 minute. then add yakhni ( mutton stock ). and cover and cook on high flame till rice get cooked about 95 % . ( check salt if you feel its ok then cook it as it is if its less then add accordingly).

• add chopped fresh mint leaf . and again cover and cook for 5 minutes on slow flame . 

•  after that stir . and remove it in a plater . serve with any raita . 

chicken pulao biryani

cooking time : 20 minutes
preparation time : 30 minutes
serve: 6-8

ingredients :

chicken                        1 or 1.5 kg in large pieces 
salt to taste 
ginger garlic paste          2 tbsp
black whole pepper corn         5 
fennel seeds                          1 tsp
coriander seeds                  1 tbsp
garlic clove                        1 
ginger                      1 small pieces 
rice                        1 kg  ( soaked in water )
curd                        1 cup
fresh milk             1 cup
clarified butter        1 cup
mint leaf              1 bunch 
biryani masala           1 packet 
chopped onion          3
lemon                   3
green chillies       8
yellow food color          pinch
salt to taste 


method :  

• in a pan take 1 glass water along with chicken pieces , ginger piece, garlic cloves , fennel seeds , coriander seeds , black whole pepper and and cove and cook 15 minutes or till chicken get cooked , drain the water in a bowl and set aside this stock will use later , remove the chicken pieces in separate bowl . 

• drain the water of rice and cook it with prepared chicken stock till it get 90 %done . set aside . 
• heat clarified butter in a pan add chopped onion and sauté till it get golden brown remove half of it in a bowl add ad ginger garlic paste with left of onion and stir for a while then add biryani masala , curd , green chillies and chopped fresh mint leaf , and squeeze 2 lemon juice and give it a gentle stir , cook for 3 minutes . then add chicken pieces .

• place a layer f coked rice and pour 1 cup of milk and clarified butter . lemon juice (2) and cover and cook on very slow flame for 15 minutes . 
• serve with any raita . 

kabab biryani

cooking time : 30 minutes  
preparation time : 15 minutes
serve: 5  

ingredients :

to prepare kebabs :

mutton/beef mince                    1 kg 
salt to taste 
ginger garlic paste              1 tbsp
green chopped fresh coriander       2 tbsp
onion                                2
green chillies                      7 
cumin powder                          1 tbsp
egg                                1



for biryani :

boiled rice                 1/2 kg 
onion                        3
ghee                          1 tbsp
oil                          1 cup
ginger garlic paste         1 tbsp
red chilly powder         1 tbsp
cumin powder                  1 tsp
turmeric powder              1 tsp
tomatoes                3
mint leaf                     1 bunch 
coriander leaf              1 bunch 
green chillies              5
bay leaf                      1 

whole black pepper corn            6 
lemon                             2



method :  

• take mutton mince salt , ginger garlic paste , 2 onion , 1 tbsp cumin  powder ,6-7 green chillies . fresh green chopped coriander leaf and mix well , break one egg in it and again mix , make balls out of the mixture . and set aside . 

• heat oil in a pan add chopped onion and sauté till it golden brown color , add chopped tomatoes along with red chilly powder , bay leaf , pepper corns, cumin , and turmeric powder , salt , and sauté cover and cook for  5 minutes on slow flame 1 cup water . when oil comes out put kebabs ball on i gently and again cover the lid . and cook 5 minutes more .add chopped fresh coriander chopped fresh mint leaf green chillies and lemon juice .

• add rice over it followed  by ghee / clarified butter and cover and cook on slow flame for 15 minutes . 
• sere with any raita . 

hara masala chicken biryani

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5-6

ingredients :

skin less chicken                          1 kg ( 10 pieces )
salt to taste 
biryani boil rice                           2 cups 
ginger garlic paste                        1 tbsp 
yogurt                                      1 cup 
mint leaf                                          1 cup 
milk  ( pinch of saffron dissolved )             1 cup 
crushed black pepper                            1 tsp
onion                                              3 finely chopped 
fried onion                                1 cup 
lemon  juice                                6 to 9 tbsp 
clarified butter                               1 cup 
small cardamom                             4 
green chillies sliced                    10 



method :  

• in a pan melt 1 cup of clarified butter .add chopped onion and sauté till it get nice golden color . then add marinated chicken and sauté till it get nice golden color . add chopped green chillies and 1/2 of mint and coriander leaf . cover and cook for 7 to 8 minutes . 

• in a heavy bottom pan put 1/2 of rice and flatten it . then put cooked chicken over it with its gravy .  spread 1/2 f fried onion , left of mint and coriander leaf , left of green chillies . 

• then put layer of left over rice . pour saffron dissolved milk evenly .and pour lemon juice  put 1 tbsp clarified butter and cover and cook on high flame for 5 minutes then on slow flame for 10 minutes . 

• remove in a platter and serve with raita . 

Kabsa (saudi kabsa)

Saudi kabsa

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4

ingredients :

skinless chicken                    1 kg
grated garlic                             1 tsp
salt to taste 
oil                                   1 cup
onion                                 2 finely chopped
tomatoes                            2-3
tara garam masala                      2 tsp
pepper powder 
green cardamom powder               1/2 tsp
cinnamon powder                              1/2 tsp
mace and nutmeg powder             1/4 tsp
tomato paste                               2 tbsp
raisins                                            2 tbsp
lemon slices                    to garnish 
water                                     3 cups

method :  

• in a pan heat up 1 cup oil add 2 chopped onion and sauté til it get light golden color .add chicken pieces  and sauté for 2 to 4 minutes till chicken changes color . 
• add pepper powder ,1 tbsp tara garam masala ,green cardamom powder,1/4 tsp cinnamon powder ,1/4 tsp mace powder, 2 tbsp tomato paste , and grated garlic paste . salt and 1 cup of water .  add 2 chopped tomatoes and cover and cook till chicken get cooked about 90%. 

• remove chicken pieces in a separate bowl and set aside .

• place the chicken pieces over griller and grill it so that chicken chicken get nice patches over it . brush some oil over chicken too .

• in the same gravy add soaked rice in it . and enough water so that rice get cooked cover and cook on slow flame for 10-15 minutes . or till rice get fully cooked .

• place cooked chicken over the top layer of rice being cook and again and cook for 5 minutes on very slow flame.
• remove in a platter and serve with any salad .

BBQ chicken biryani

cooking time : 20 minutes
preparation time : 15 minutes
serve:4

ingredients :
for chicken kebabs :

skin less boneless chicken          1 kg 
salt to taste 
ginger garlic paste              1  tbsp
chilly powder                      1 tsp
hung curd                          2 tbsp

turmeric powder                 1/2 tsp
all spice powder /garam masala             1 tsp
tandoosri color                           1/2 tsp
tandoori masala                             1  tsp
sate stick                                    10 (soaked in chilled water )
coal                                          2

for rice platter :

basmati rice cooked                          3 cups
chopped onion                                  1 
fried onion                                         1 cup
chopped tomatoes                                 3 
chopped fresh coriander leaf               1 cup
chopped fresh mint leaf                       1/4 cup
yogurt                                               1/2  cup
green chillies                 5
chilly powder                 1 tsp
salt to taste 
ginger garlic paste              1 tbsp
oil                                           1/2 cup
kewra water                                  2 tbsp
milk                                         1/2 cup

method :  

to prepare kebabs :

• in a large mixing bowl take chopped chicken breast ,salt , ginger garlic paste , chilly powder , food color , salt , tandoori masala , garam, masala , turmeric powder , hung curd  and mix well .set aside for 1 hours in fridge to get marinate .
• after that  place the chicken over sate stick , or wooden screwer and grill it on griller . brush 3 tbsp oil over it . rotate screwer while cooking . if it get cooked remove in a platter and set aside . 
• after that place a hot coal around it and pour 1/2 tsp clarified butter .cover it tightly (smoke do not go out ).

to prepare rice platter .

• heat 1/2 cup oil in a pan add chopped onion and sauté till it get nice golden color , then add  ginger garlic paste , chopped tomato , chilly powder , curd and give it a gentle stir , cover and cook for 3 minutes on slow flame .add chopped green chilly and fresh chopped coriander leaf and mint leaf . 
• after that place a layer of cooked rice over it and .then pour milk and 1 tbsp clarified butter . 
• put grilled chicken over the rice then cover and cook on high flame for 7 minutes then on slow flame 6 minutes . 
• remove in a platter and serve . 

smokey mutton pulao /spicy mutton with rice

cooking time : 30-45 minutes  

preparation time : 15 minutes

ingredients :

mutton                  1 kg 
mint leaf                    1 cup 
coriander leaf              1 cup
salt to taste 
papaya paste           1 tbsp
green chillies          10
yellow food color    1/2 tsp
curd                          1 cup
red chilly powder      1 tbsp
ginger garlic paste        1 tbsp
onion                          2 chopped 
fried onion                     1/2 cup to garnish 
oil                                  1/2 cup
charcoal                        1 pieces
clarified butter                    1 tbsp
biryani rice    (cooked )                    1/2 kg

preparation :

• heat charcoal over flame . when it get red hot color . 

method :  

• in a large mixing bowl take curd , mutton pieces salt to taste , ginger garlic paste ,yellow food color papaya paste , 1 tsp fried onion , red chilly powder , and mix well . 
• place the bowl in fridge to marinate at-least 3 to 5 hours . 

• after that heat 1/2 cup of oil in a pan add chopped onion and stir till it get golden color add marinated mutton and stir . cover and cook for 10 -15 minutes till mutton get cooked .

• add fresh coriander leaf , green chillies , mint leaf , and again cover and cook till oil comes out . 

• place cooked biryani rice over it. and pour 1 tbsp clarified butter over the rice  and cover and cook for 3 minutes on slow flame . add 1/2 cup of water and place a piece of aluminum foil over the rice and place hot charcoal over it .pour 1 tsp clarified butter over the hot charcoal and immediately cover the pan tightly so that smoke do not got out .cook on slow flame for 10 minutes more . 

• after that remove gently the coal and aluminum fill from rice then . mix rice with mutton gently .

• remove in a platter and serve with any salad or raita . 

murgh chana biryani (chicken with chickpea &rice)

cooking time : 30 -45 minutes
preparation time : 15 minutes

ingredients :
skin less chicken                       1 kg
kabuli chicken pea                   2 cup soaked in water over night
turmeric powder                             1 tsp
red chilly powder                 1 tbsp
ginger garlic paste                 1 tbsp
lemon                                       4
whole spices                        1 tbsp
yogurt                                     1 cup
green chillies                          6
green cardamom                   4
onion                                    4 sliced
oil/ butter                           1 cup
yellow food color                  pinch
salt to taste
fried onion                           1 cup
mint leaf                               1 cup
coriander leaf                       1 cup
milk                                     1 cup
biryani rice boiled                    3 cups (recipe here )

method :

• take soaked kabuli chane(kabuli chick pea) in pressure cooker add water 1/2 tsp salt and 1 tsp turmeric and boil .
• when it get boiled drain the water and set aside . 
• in a pan heat oil/ghee onion and sauté till it get golden color , add ginger garlic paste and stir for a while add bay leaf , whole pepper corns , and green  cardamom ,and saute .
• add chicken pieces and sauté till chicken changes color add yougurt , mint leaf , red chilly powder , green chillies , and pour two lemon juice and cover and cook till chicken get 80% cooked . do not add water .

assembling :

• grease a heavy bottom pan with butter place a layer of rice (1/2 )
• then place a layer of cooked chicken followed by boiled chick pea, then spread fried onion , 1 lemon juice , mint leaf .
• again place the left of rice over it . pour 1 cup of  milk , spread pinch of food color , pour left of lemon juice . 
• spread fried onion , mint leaf , and coriander leaf . 
• cover the pan and cook on high flame for 7 minutes then on slow flame for 10 minute. 
• serve with any raita ,or salad
  
  
   
  
  
  

student biryani

cooking time : 20 minutes
preparation time : 15 minutes

ingredients :

boiled basmati rice                      1 kg ( with cumin seeds salt and bay leaf )
mutton                                       1.5 kg
potatoes                                         4 peeled and fried
tomatoes                                             5
onion fried                                        2 cups
green chillies                                  17
coriander leaf                             1 cup
mint leave                                     1 cup
dried plum                                   20
kewra water                                    5 tbsp
yellow food color                            pinch
oil                                                    2 cups
clarified butter                              2 tbsp
salt to taste
chilly powder                                     3 tbsp
coriander powder                                 2 tbsp
turmeric powder                              1/2 tsp
ginger garlic paste                            4 tbsp
yogurt                                             1 cup




method:

• heat 2 cups of oil in a pan add chopped onion and fry it till onion get golden color . 
• add ginger garlic paste, mutton/beef,chopped tomatoes , salt , red chilly powder ,coriander powder , turmeric , yogurt , and green chilly , sauté for 10 minutes .
• add 1 to 2 cups of water and cover and cook till mutton get fully cooked . 
• when mutton get cooked remove the oil /or drain the oil from top layer of mutton gravy keep it in a different bowl set aside .
• add fried potatoes ,chopped coriander leaf , chopped mint , garam masala , kewra , and dried plum , stir for a while and cover and cook more 5 to 7 minutes . 
• after that place a layer of rice over the mutton then spread food color on top layer and the (removed oil ) . spread fried onion and cover and cook on high flame for 10 minutes then on slow flame 15 minutes . 
• remove in a platter and serve .

Pineapple fried rice

cooking time : 20 minutes
preparation time : 15 minutes  









ingredients :

rice                      boiled  2 cups
egg                        2
pineapple slices           5 (chopped in cubes )
onion                             1
oil                                 4 tbsp
onion                                1 
soya sauce                     1 /2 cup
fish sauce                    1 tsp
whole dry red chillies           4
chilly flakes                    1 tsp
red chilly powder             1 tsp
vinegar                                 1 tbsp
chicken stock                           1 cup
salt to taste 
boiled green peas                  1/4 cup
green onion                          1/2 cup chopped 
brown sugar                    1 tsp
pepper powder           pinch
salt to taste . 




method :

• in a pan heat up 1 tbsp oil break 2 eggs, sprinkle pinch of pepper powder , and salt  and continue sate till egg get cooked remove in a platter and set aside .
• heat 1 tbsp oil in pan again and fry cashew nuts and remove in a bowl and set aside .

• heat  2 tbsp oil in a pan add chopped onion chopped red chilly , chilly powder chilly flakes , chicken stock , soya sauce , fish sauce , white vinegar ,chopped green onion , boiled peas  give a stir then add boiled rice and stir gently .

• add fried egg , fried cashew and pineapple chunks . give it a gentle stir . cover  the pan and cook on slow flame for 5 minutes . 
• remove in a serving platter and garnish it with pineapple slices .