Beef Biriyani (Eid Special No- 4)

Ingredients:

For Beer:

Beef -1 kg

Onion Paste- 4 tbsp

Almond paste- 1 tbsp

Curd-1/2 cup

Coriander powder-1 tsp

Pepper Powder-1 tsp

Garam masala-1 tsp

Ginger-Garlic paste- 1 tbsp

Salt to taste

Oil or Ghee-3 tbsp

Water- 2 cups

For Rice:

Basmati rice-2 cups

Cardamoms-4 cloves

Cloves-4 

Cinnamon sticks-2

Salt to taste

Ghee-2 tbsp

Water -4 cups

For Garnish:

Onion-4 (sliced and fried till golden brown)

Raisins-a few

Cashews-6-8 (chopped)

Green chili-10 -12

Method:

1.Wash the beef thoroughly with water

2.Marinate the beef piecs with curd,and salt for about 2 hours

3.After two hours,heat oil in a pan, add onions paste and fry for 5-6 minutes on medium flame

4.Add ginger- garlic paste and cook for another 2 minutes

5.Add the almond paste, coriander powder,pepper powder,garam masala powder all mix well and cook for another 3 minutes

6.Now add the beef pieces and mix well and cook for about 15-20  minutes on medium flame

7.Add salt and water,cover the pan with a lid and cook for about 45 minutes on medium flame.Keep stirring occasionally

8.Once done, remove from flame and keep it aside

9.Wash the rice thoroughly with water

10.Heat water in a deep bottomed vessel and cloves, cinnamon, cardamoms

11.Once the water starts boiling add the rice, salt, cover and cook for about 15 minutes on low flames

12.Once done, transfer the rice to a plate and spread it with help of a spatula

13.Now take a deep bottomed pan and heat ghee in it

14.Add cashews ans raisins. Fry a few minutes

15.Spread half of the cooked rice into layers in a pan

16.Spread half of the fried onions and green chili over it

17.Then spread half of the beef over this layer

18.Then again spread the rest of the rice into another layer

19.Add rest of the fried onions and green chili

20.Then the beef layer over it

21.Cover the pan and cook for about 5 minutes on very low heat flames

22.Once done, turn off the heat, mix the whole thing lightly and serve hot

Mutton Biriyani (Eid Special no-2)

Ingredients:

1.Diced mutton 1/2 kg

2.Basmati Rice 300 gm

3.Garlic 10 gm

4.Coriander Powder 3 tsp

5.Cinnamom 5 gm

6.Green Chili 4

7.Red Chili Powder 1 tsp

8.Chopped Onion 100 gm

9.Ginger 10 gm

10.Poppy Seeds 1 tsp

11.Peppercorns and Cardamom cloves 2 each

12.Bay leaves 2

13.Curd 75 gm

14.Cooking oil 8 tbsp

15.Salt to taste

Method:

1. Marinate the mutton in curd. Roast cardamom, cinnamon and peppercorns cloves. 
2. Make a fine powder. Grind ginger, red chilies, green chilies, onions and garlic 
3. Heat oil in a pan. Add chopped onions and ground spices. 
4. Fry until onions turn golden brown. Now add meat and fry well. 
5. Add salt and remaining curd. Cook till meat becomes tender. 
6. Add the powdered spices to it. Fry remaining onions in a separate pan. 
7. Add the cloves and bay leaves. Fry well and add rice. 
8. Add the salt and double the water. 
9. Once the rice is cooked, arrange it in layers alternating the mutton and rice. 
10. Garnish with saffron and mint leaves.

Egg Briyani

Ingredients:

8 large egg (boiled)

Half cup ghee

2 cup basmati rice

1 large onion finely chopped

2 bay leaves

1 cinnamon stick

2 flakes garlic crushed

1 brown cardamom

Half tsp turmeric powder

4 ghee cardamom pods

Half tsp chili powder

1 tsp garam masala powder

2 1/2 cup warm water

little bit coriander finely chopped

Salt to taste

Method:

Heat the ghee in a deep saucepan and fry onions and garlic along with the bay leaves ,cinnamon and cardamom till golden brown.

Prick the egg carefully with a fork and into pan add turmeric,chili powder to it and saute for 5 minutes.Socked rice with it and stir slowly and carefully for about 2 minutes.Add water and salt to it and cook over a moderate heat the rice is tender and water absorbed  now sprinkle the garam masala powder over it and garnish with coriander.