1.

2.

3.

4.

Cook rice till 90 % done in salted and spiced water as shown with oilheat oil and saute/fry shrimp as shown with marination as shown.

Cook shrimp till 50 % doneadd curd and all other spices.

Add shrimp and mix top with hot rice and let it cook for not more than 7-10 min serve hot with other dishes

Stir and serve.

1.

2.

3.

4.

5.

6.

In a bowl, add chicken, turmeric, ginger garlic paste, salt, chilly powder, garam masala powder, mix it and keep it aside for 30 minutes.

Then deep fry them for 160 c to 170 c till 70% cooked.

Heat oil in a pan add whole garam masala, chopped onion, cook this till onions are golden in color, even add turmeric powder, salt, tomatoes, cook this till tomatoes are soft.

Add chili powder, coriander powder, green chilies, curd, chopped mint and coriander, salt and add water, in this add fried chicken, lemon juice, garam masala powder and add basmati rice (soak in the water for 30 minutes and 70% cooked).

Then add fried onions, saffron color on top of it.

Cover the pan with dough and close it with its lid, place the pan on tavaon high flame for 5 minutes, after that cook it on a slow flame for 15 more minutes.

1.

2.

3.

4.

5.

6.

Soak rice for about 40 minutes

First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it,

Then cook the rice until 50% done, a drain and keep aside.

Then add chopped green chilies, salt, red chilli powder, shahi jeera, coriander leaves, half of the mint leaves, cumin powder, half of the fried onion, crushed pepper powder, mace, cloves, black cardamom, green, cardamom, lime juice, curd, some oil, mix well.

Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.

Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing tightly closed lid.

1.

2.

3.

4.

5.

6.

7.

To prepare this Mughlai recipe, take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste. Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinade for about an hour. When the chicken is marinated, add thinly sliced onions and salt to it.

To cook the chicken, put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices. Let the spices crackle and add the marinated chicken into the vessel. Saute the chicken well.

Now add ginger and garlic paste into the chicken along with the sliced onions, and saute them again for a minute.

Then add the beaten curd and saute the chicken till the oil separates. When the oil is separated, add mace and cardamom powder into it and saute the chicken for a minute. And then add the water and cook the chicken on low-medium flame. Put the lid on vessel once the chicken is cooked.

Now on another burner, boil water in a pan and add the whole spices along with salt and lemon juice. Once the water starts boiling, add the basmati rice and cook till the rice are cooked into it.

Open the copper vessel's lid and layer the rice on top of the cooked chicken. Above the rice layer, add ghee and cream nicely. Now, make a final layer of the garnishing with mint leaves, saffron an thinly sliced onions.

Make a dough of the whole wheat flour and line the lid with it. Seal the copper vessel and let it cook over medium flame. Once the biryani is cooked, slowly remove the dough and serve it hot with raita.