sweet rice with orange (zarda)

cooking time : 20 minutes

 preparation time : 15 minutes

 serve:5
















ingredients :


basmati rice                   2 cups ( soaked in water for 30 minutes )
orange juice                   1 cups
sugar                              100 grams
clarified butter                   1/2 cup
khoya                       200 grams
cinnamon                   2 sticks
green cardamom           2
cloves                2
sugar             1 cup
orange zest        1 tbsp
dry fruits            1 cup
tooty fruity           4 tbsp (as you like )
yellow food color      pinch 






 method :

• heat butter in a pan cardamom , cloves and stick cinnamon cook for a while and add rice . stir for 2 minutes .

• add water and and cook till it get boil .

• in another pan prepare sugar syrup . take cup of water add sugar and cook till it get light brown color .

• now pour the prepared sugar syrup and orange juice, khoya  in the half done rice. stir . cover and cook .

• when it get done add dry nuts pinch of yellow food color  , tooty fruity and orange zest .

• give it a gentle toss and remove in a platter .

• garnish it with silver cover and spread left over khoya , and dry nuts .

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 .

khada masala gosht

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



ingredients :

mutton                  1 kg 
chopped onion                      4
yogurt                       1/2 cup 
tomato                          2 
bay leaf                           2
pepper whole                     10
dry whole red chilly              6
cloves                          3
green cardamom                2
black cardamom                 2
whole coriander crushed             1 tbsp
cumin powder                        1 tsp
gram masala powder             1 tsp
oil                              1 cup 
ginger garlic paste           1 tbsp
fresh coriander leaf          1 cup 
fresh mint leaf              10-12 leaf
green chillies                 7-10




method :

• heat oil in pressure cooker add bay leaf , red chilly , cloves green cardamom , black cardamom , pepper , and coriander and sauté for 1  minutes . when nice aroma come out from mixture add ginger garlic pate and sauté for 1 minute more . 
• add onion and sauté till onion get nice light golden color .
• add mutton pieces with bone , green chilly paste , and sauté for 3  to 4 minutes , 
• add tomato , salt , curd , garam masala powder and stir for a while . then cover and cook till mutton get fully done ( this may take 15 ,minutes )
• now open the lid add fresh  green chillies , coriander and mint leaf , an sauté till oil comes out this may take 5 to 6 minutes . 
• add a cup of water to make gravy . enjoy with rice or with naan . 

white chicken korma / chicken qorma

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



ingredients :


chicken skin less             1 kg chopped in large pieces 
salt to taste
green cardamom               4
bay leaf                          1
clove                      2
onion                        2
ginger                      1 tsp grated
garlic cloves              5
cumin powder           1 tsp
cinnamon stick             1
lemon                           1 
white pepper               1/2 tsp
yogurt                     250 grams
almond paste                3 tbsp
fresh mint leaf              1 tbsp
green chill paste           1 tsp
garam masala powder      1 tsp
mint leaf to garnish
oil                                1 cup
lemon slice        to garnish


method :  

• take chicken pieces in a bowl add garlic cloves crushed and squeeze 1 lemon juice and mix well . add 1 cup yogurt and mix again . and marinate it for at-least 1 hours . 

• now heat oil in a pan add cinnamon stick bay leaf , cloves , and chopped onion and sauté  till onion get nice golden color . 

• add marinated chicken, salt and  sauté for 3 minutes on high flame . then a cover the pan on slow flame for 5 more minutes . 
• add green chilly paste , cumin powder , white pepper powder, garam masala powder  and again mix well . cover and cook till chicken get cooked fully . 

• add almond paste , and chopped mint leaf , and again cover and cook for 2 to 3 minutes on slow flame . when oils comes out remove in a serving bowl . 
• garnish it with mint leaf and lemon slice . 

• serve with naan . or with  rice . 

anjeer gosht ( spicy mutton with fig )

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




ingredients :



mutton with bone              1 kg 

fig                     250 grams
ginger garlic paste             2 tbsp
salt to taste 
chopped tomato              4 
onion                            2 chopped 
red chilly powder         2 tbsp
coriander powder     1 tsp
turmeric powder           1 tsp
crushed black pepper               1 tsp
oil                             1 cup
garam masala              1 tsp
green fresh coriander             2 tbsp chopped 



method :  

• heat 1 cup oil in a pan add ginger garlic paste and stir for a minute. then add chopped onion sauté till it get nice golden color . 
• now add mutton and sauté for 4 to 5 minutes on high flame . 
• add tomatoes , crushed black pepper , turmeric powder , red chilly powder , coriander powder , garam masala  and fig and sauté for 3 to 4 minutes . 
• add 1 cup of water and cover and cook till mutton get fully cooked . 
• after that sauté for 5 to 8 minutes . till oil comes out . remove in a serving platter and garnish it with fresh chopped coriander . 
• serve with roti  , naan . 

chicken malai kadai

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

ingredients :



chicken                      1 kg
salt to taste
curd                         250 grams
crushed pepper             1/2 tsp
crushed chilly flakes        1 tsp
green chillies                     10
lemon juice                      2 tbsp
ginger garlic paste               1 tbsp
cream                            1/2 cup
garam masala powder          1 tbsp
crushed coriander seed       1 tbsp
crushed  cumin                     1 tbsp
green coriander leaf             1 /2 cup
salt to taste
oil                                1 cup




method :

• rub 1/2 tsp garlic with chicken and marinate it for 1 hours . 
• heat 1 cup oil in a pan and add chicken and sauté for 1 minutes add 5 green chillies and cover and cook it for at-least 2 to 3 minutes on medium flame . add 1 tbsp ginger garlic paste and sauté for 1 more minute. 
• after that whisk 1 cup curd in a bowl and add it into chicken being cooked along with  lemon juice , salt , crushed pepper , crushed chilly flakes , crushed coriander seed , garam masala powder ,  salt , crushed white cumin , and cover and cook for 10 minutes .on slow flame . 
• when oil comes out sauté for 2 to 3 minutes . add  left of green chillies , and fresh coriander leaf , cover and cook on very slow flame for more 2 minutes . 
• remove in a platter and add cream . serve with roghni naan .

nawabi kabab

cooking time : 10-16 minutes
preparation time : 15 minutes
serve: 6










ingredients :

mutton/beef  mince           500 grams
ginger garlic paste          1 tbsp
salt to taste
green chillies               5
garam masala powder      1 tsp
red chilly powder             1 tsp
crushed pomegranate seeds         1 tsp
butter                                   3 tbsp
carom seeds                     1 tsp
oil to fry


method :

• in a blender jar take mutton/beef mince , add ginger garlic paste , salt , carom seeds , garam masala powder , green chilies , crushed pomegranate , butter , red chilly powder and run it .

• make shapes of kebabs out of the mixture .

• and deep fry it in oil . serve with roti or with rice or use it in nawabi rice platter . 

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 . 

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 . 

chicken korma

cooking time : 20 minutes
preparation time : 15 minutes
serve: 6-7  


ingredients :

chicken skin less             1 kg 

salt to taste 
grated coconut               2 tbsp
cumin seeds                     1 tsp
black pepper                 1 tsp
mace powder              1/2 tsp
turmeric powder          1/2 tsp
chilly powder                1 tsp
coriander powder             1 tsp
green cardamom whole           6 
bay leaf                             2 
kewra                          1/2 tsp
taatri                              1/2 tsp
yogurt                             250 grams
clarified butter               250 gram
fried onion                        250 gram 
milk                                 1/2  cup ( optional)
green coriander leaf              2 tbsp
green chillies slices              4 
Julian chopped ginger             1 tbsp



method :

• in a grinder jar put 1 tsp cumin seeds , 1 tsp pepper whole , 2 tbsp dessicated coconut , and 1/2 tsp mace powder , run it make fine powder ,set aside . 

• take this spices mixture in a large mixing bowl and add , 1/2 tsp turmeric powder , 1 tsp chilly powder , 1/2 tsp salt , 1 tsp coriander powder , 2 bay leaf , 5 to 6 green cardamom , 1/2 tsp kewra essence , 1/2 tsp taatri mix well , 

• now add 250 grams yogurt and mix well . 
• now add chicken pieces and mix well , cover it with plastic wrap and set aside for 2 hours to marinate ( put it in fridge ). 

• after that melt 250 grams of clarified butter in a pan and add marinated chicken in it . cover and cook on  slow flame for 10 minutes . 

• add 250 grams fried onion and sauté till oil comes out from mixture .
• add 1/2 cup of milk to make gravy , cover and cook for another 5 minutes , 
• in the end add Julian chopped ginger , slices green chillies , chopped coriander leaf . and serve with naan . 

fish curry

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


ingredients :

for fried fish :

surmai fish (king fish )                 1 kg 
ginger garlic paste                2 tsp
salt                        1/2 tsp
carom seeds powder        1/4 tsp
pepper powder                      1  tsp
oil                                     3 tbsp
rice flour                      4 tbsp 
red chilly flakes              1 tsp
lemon juice                     1 tbsp

for sauce :

curry leaf                        6 to 10
tomato paste                 1 cup
coriander powder             1 tsp 
turmeric powder                    1 tsp
finely chopped ginger               1 inch 
red chilly powder                       1 tsp
onion paste                             1/2 cup
lemon juice                            2 tbsp
oil                                     1/2 cup 
coriander leaf              1/2 cup chopped 


method :  

for fried fish :

• in a large mixing bowl take fish pieces , ginger garlic paste , pepper powder , carom powder , salt 1/2 tsp , rice flour , lemon juice , red chilly flakes , 2 tbsp oil  and mix well , set aside for 30 -40 minutes to marinate . 

• after that heat 2 cups of oil in a pan and deep fry it . until golden brown , remove in a platter and set aside . 

to make gravy :

• to make gravy heat 1/2 cup of oil in a pan add curry leaf , and sauté for 30 seconds then add onion paste , red chilly powder , coriander powder and sauté  for 5 minutes . 

• add tomato puree salt and cover and cook till oil comes out , and it simmer . 

• add fried fish and give it a gentle stir , add lemon juice and fresh parsley / coriander leaf , and finely chopped ginger , close the flame . 

• remove in a platter and serve  with plan white rice . 

koh-e-noor charga chicken (murg musallam )

cooking time : 20-30 minutes
preparation time : 15 minutes
serve: 3-4

ingredients :

skinless whole chicken           1 weight about 1 kg 
salt to taste 
white vinegar                     3 tbsp
curry powder             1 tsp
red chilly powder           1 tsp
crushed black pepper       1/2 tsp
ginger garlic paste          1 tbsp
crushed roasted coriander      1 tsp
crushed roasted white cumin       1 tsp
curd                                           6 tbsp
lemon juice                          2 tbsp
chaat masala                          1/2 tsp
red food color                      1/2 tsp
egg white                            1 
oil                                    4 cups to fry 

to garnish :
lemon slices            few 

method :  

• wash chicken nicely and make cuts over it with the help of knife . 
• put it in a large mixing bowl and rub 1 tsp salt and 3 tbsp vinegar over it . and mix well . set aside for 15 minutes . 
• after that remove all the water from chicken and add 1 tsp curry powder , 1 tbsp ginger garlic paste , red chilly powder , crushed black pepper ,  crushed white cumin , crushed coriander seeds ,red food color , curd and 1/2 tsp salt , mix well . add curd and again mix well make sure spices get coated with each part of chicken set it in fridge for 2 to 3 hours . 
• after that place the chicken with its marinate in a pan and cover and cook for 20 minutes on slow flame . (don't add extra water .)flip occasionally . 
• after that remove the chicken aside and . allow the marinate to get cool down .then add egg white in it and mix it . 
• rub this left over marinade over the chicken nicely and deep fry it in oil . for 7 to 8 minutes or until it get nice patches over it flip after four minutes . ( 4 minutes on each side ).
• remove in a serving platter and sprinkle 1/2 tsp chaat masala and present it with lemon slices . 
• a royal dinner is ready to serve with naan  in any party or any romantic dinner.☺☺

roghni korma

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








ingredients :

chicken / mutton / beef                    1 kg
ginger garlic paste                        2 tbsp
clarified butter                           1 cup
red chilly powder                    2 tbsp
grated coconut                     2 tbsp
poppy seeds                        2 tbsp
almond                                10
cashew nut                            10
salt to taste
yogurt                                     2 cup
fried onion                            1 cup
roasted crushed coriander seeds            2 tbsp
cumin crushed                                        2 tsp
nutmeg powder                           1/4 tsp
mace powder                               1/4 tsp
garam masala                           1/2 tsp
green cardamom powder                1/2 tsp
cloves                                     6
bay leaf                                 1
cinnamon stick                             1

method :

• heat up clarified butter in a pan add cloves, bay leaf, cinnamon stick , and stir for a while . 
• add ginger garlic paste and chicken . and sauté for 3 to 4 minutes . add yogurt and fried onion and sauté more 2 minutes .then add crushed roasted cumin , roasted crushed coriander seeds ,chilly powder and stir for a while and cover and cook for 5 minutes . 
• in a  mixture jar take poppy seeds , almonds , grated coconut, cashew nuts and 1/2 cup of water and run it . 
• add this mixture chicken being cooking add mace nutmeg and cover and cook till chicken tenders . 
• remove in a bowl and serve . 

beef seekh kabab ( seekh kebabs )

cooking time : 20 minutes
preparation time : 15 minutes

ingredients :
 mutton/ beef mince                1 kg 
salt to taste 
garam masala powder                        1 tsp
onion                                          1 chopped
coriander powder                 1 tsp
mint leaf                              5 to 7
cumin powder                   1 tsp
clarified butter                 1 tbsp
ginger paste                           1 tsp
coriander chopped                    1/2 cup
green chilly                            7
coal                          as required 

to garnish :
onion ring                    1 cup
tomato slices                1 cup
lemon slices                     4



method :  

• take mutton/ beef  salt garam masala powder , grated ginger ,chopped onion ,  cumin powder clarified butter , coriander powder , green chilly , mint leaf , and green fresh coriander in a mixture jar and run it . 
• till all get mix well  with the spices . 
• place them on iron screwer and BBQ it . 
• serve hot with lemon and naan . 

precautions :

• before placing the mince over screwer grease your palms with  so that mutton mince will not stick with your hand . 
• after placing the screwer over BBQ gently rotate it after each 30 seconds  to avoid burning or till kebabs get cooked evenly from all sides . 
• do not over cook . it get cooked within 5 minutes after grinding . 
• if the mutton mince having fats then you no need to add clarified butter 

spicy mutton korma /degi korma

cooking time : 20 minutes preparation time : 15 minutes










ingredients :

mutton / beef                      1 kg 
ginger garlic paste              1 tbsp
red chilly powder               1 tbsp
yogurt                                1/2 cup
clarified butter                      1 cup
green chilly   paste                       1 tsp
salt to taste 
coriander powder                 1 tbsp
turmeric powder              1 tsp
tara garam masala               1 tsp
nutmeg  powder                               pinch
mace powder                              pinch
kewra water                            1 tsp
black pepper corns               10-12
green cardamom whole              2 
cinnamon stick                            1 
bay leaf                                        2 
cloves                                     2


method :  

• heat ghee/clarified butter in a pan add cinnamon stick cloves , green cardamom ,
  black pepper corns , bay leaf , and stir for a while .
• add onions and sauté till onion get nice golden color . 

• add ginger garlic paste ,green chilly paste and mutton pieces , and stir for 3 minutes . till the ingredients get mixed well . 

• add salt , yogurt , red chilly powder , coriander powder , turmeric powder ,a cup of water , tara garam masala and mix well . cover and cook till mutton get cooked fully on slow flame . 
• after that stir the meat with mixture for at-least 7 to 10 minutes . add mace , nutmeg , and kewra water . and 1 cup of water cover and cook on slow flame for 4 to 5 minutes . 
• remove in a sering platter and garnish it with coriander leaf . 

chapli kabab (mutton kebabs)

cooking time : 15 minutes
preparation time : 15 minutes









ingredients :

beef mince              1 kg 
tara garam masala                 1 tbsp
chopped onion                    2
chopped grated ginger             1 tbsp
roasted crushed coriander             1 tbsp
red chilly flakes                        1 tbsp
pomegranate seed                        1 tbsp
corn flour                                   1/2 cup
eggs                                           2
chopped coriander leaf              1/2 cup
chopped green chillies             5
oil                                          6 tbsp
salt to taste 

to garnish :
onion slices       1 
lemon                  1 


method :  

• take all the ingredients in large mixing bowl (not oil) .

• make fine balls out of the mixture . 

• stir fry on slow flame till golden color .flip and fry both the side .

• remove in a platter and serve it with naan .

Nihari (nalli nihari / spicy mutton legs)

cooking time : 20 minutes
preparation time : 15 minutes

ingredients :

bong mutton                   1 kg (well washed)
garlic paste                       3 tsp
salt to taste 
onion                                3 chopped 
red chilly powder                2 tbsp
whole black pepper           15-18
coriander powder                    1.5 tbsp
cumin powder              1 tbsp
black cardamom seeds           1 tsp
fennel seeds                            1 tbsp
dry ginger powder              1 tsp
yogurt                             1 cup
clarified butter                   1 cup
water                               6 cups
cinnamon powder             1 tsp
mutton stock                     as required 
oil                                       2 tbsp
flour                                  2 tbsp


method :  
to make mutton stock :

• in a pan take mutton leg pieces add 1  chopped onion and 12-20 whole black pepper .add salt to taste and cover and cook till mutton get cooked fully .
• after that drain the water in a bowl and take mutton legs in separate bowl and stock in separate bowl . 
• in a mixture jar take fennel seeds , black cardamom seeds and dry ginger and run and make fine powder .

preparation :

• in a bowl take curd add red chilly powder , grind ed fennel, seeds , cumin powder red chilly powder dry ginger , coriander powder , cinnamon powder and mix all .
• in a separate pan heat  1 cup of ghee / clarified butter and 2 tbsp of oil and chopped onion sauté till onion get nice golden color then  add grated garlic , flour and sauté for few seconds till nice aroma comes out from mixture . 
• add mutton pieces and curd mixture and sauté for 10 minutes . till oil comes out . 
• add mutton stock and cover and cook on slow flame for 20 minutes .
• serve with naan .