Food Range

Biryani Masala: • Veg Dum Biryani Recipe | स्वादिष्ट वे... Chicken Dum Biryani: • Chicken Dum Biryani Recipe | स्वादिष्... Egg Dum Biryani: • Egg Dum Biryani Recipe | बनाइए दमदार ... Mutton Dum Biryani: • Mutton Dum Biryani Recipe | स्वादिष्ट... Veg Dum Biryani: • Veg Dum Biryani Recipe | स्वादिष्ट वे... Full written recipe for Chicken Tikka Biryani Prep time: 30-35 minutes Cooking time: 1 hour 30 minutes Serves: 6-7 people Chicken tikka Ingredients: First marination CHICKEN | चिकन 500 GRAMS (THIGH) SALT | नमक TO TASTE KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 1 TBSP LEMON JUICE | नींबू का रस OF 1 LEMON Second Marination MUSTARD OIL | सरसों का तेल 1 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP HUNG CURD | टंगा हुआ दही 4 TBSP GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 1 TBSP POWDERED SPICES TURMERIC POWDER | हल्दी पाउडर 1/4 TSP CORIANDER POWDER | धनिया पाउडर 1 TSP GARAM MASALA | गरम 1/4 TSP CUMIN POWDER | जीरा पाउडर 1/2 TSP BLACK SALT | काला नमक A PINCH CHAAT MASALA | चाट मसाला A PINCH ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH SALT | नमक TO TASTE LIVE CHARCOAL | जलता हुआ कोयला OPTIONAL GHEE | घी OPTIONAL BUTTER | मक्खन AS REQUIRED (MELTED) (FOR COOKING) Birista Ingredients: ONION | प्याज़ 500 GRAMS (SLICED) Method: To make birista you need to cut the onions in a specific way, so firstly peel the onion & cut them in half & now you need to cut the onions length wise, make sure that the slices are neither too thin nor too thick & the slices are evenly cut. Once you have cut all the onions you need to separate all the layers. Now to fry the onions, heat oil in a deep pan till it gets moderately hot, if you have a thermometer then the temperature of the oil should be 135 C. The quantity of the oil should not be too much, the oil should only come up till the surface of the onions. Once the oil is hot, transfer the onions & fry the onions on high flame while continuously stirring them, the onions will start releasing their moisture & the temperature of the oil will tend to drop which is why you’ll need to fry them on high flame. If the oil is extremely hot in the beginning the onions will fry quickly from the outside but won’t lose their internal moisture & they will turn out to be limp & not crispy. After frying them for 15-20 minutes & once they get slightly light golden brown, you’ll need to be very attentive, remove the onions from the hot oil using a spider at this very stage, you can use a ladle to scoop out the onions from the oil & then transfer them onto the spider. Transfer the fried onions on a tissue lined tray or plate & spread them using two forks so that they cool down quickly, dab them from the top using a tissue paper to get rid of any excess oil, reserve the oil to use in the marinade & in the further cooking process. Let the birista cool down for 5-6 minutes, your perfectly coloured & crispy birista is ready. We will use 80% of the birista for the marinade & the remaining 20% will be used while layering the biryani & as garnish. Make sure that you reserve a few tablespoons of the oil that you fried the barista in, it will be required in the further cooking processes. Chicken base masala Ingredients: CURD | दही 3/4 CUP GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP POWDERED SPICES TURMERIC POWDER | हल्दी पाउडर 1 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP CORIANDER POWDER | धनिया पाउडर 1 TBSP BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP SALT | नमक TO TASTE BIRISTA OIL | बिरिस्ता वाला तेल 2 TBSP BIRISTA | बिरिस्ता 80% FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) MINT | पुदीना A HANDFUL (CHOPPED) BIRISTA OIL | बिरिस्ता वाला तेल 2-3 TBSP TOMATO | टमाटर 2 SMALL. (SLICED) SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED SALT | नमक IF REQUIRED FRESH CORIANDER | हरा धनिया MINT | पुदीना BIRISTA | बिरिस्ता Rice Ingredients: BASMATI RICE | बासमती चावल 500 GRAMS WATER | पानी AS REQUIRED SALT | नमक AS REQUIRED WHOLE SPICES BAY LEAF | तेज पत्ता 2 NOS. CINNAMON | दालचीनी 1 INCH. GREEN CARDAMOM | हरी इलायची 4 NOS. BLACK PEPPERCORNS | साबुत काली मिर्च 4 NOS. CLOVES | लौंग 4 NOS. STAR ANISE | चकरी फूल 1 NO. CARAWAY SEEDS | शाह जीरा 1 TSP. GREEN CHILLI | हरी मिर्च 2 NO. (SLIT) LEMON JUICE | नींबू का रस OF 1/2 LEMON (ADD THE SLICE) Final layering & cooking FRESH CORIANDER | हरा धनिया AS REQUIRED MINT | पुदीना AS REQUIRED BIRISTA | बिरिस्ता A SMALL HANDFUL GHEE | घी 2 TBSP (MELTED) MILK + SAFFRON | दूध और केसर 2-3 TBSP #YFL #SanjyotKeer #chickentikkabiryani#foodRange

Delicious Turkish Lamb Tandir - Try this Mouthwatering Recipe Now!

Full written recipe for Mutton Curry Prep time: 20-25 minutes Cooking time:1 hour + 25-30 minutes (excluding marination time) Serves: 4-5 people Garam masala Ingredients: CORIANDER SEEDS | साबुत धनिया 1.5 TBSP CUMIN SEEDS | जीरा 1.5 TBSP BLACK PEPPER CORNS | काली मिर्च 2 TSP CLOVES | लौंग 2 TSP GREEN CARDAMOM | हरी इलायची 20-22 NOS. BLACK CARDAMOM | बडी इलायची 10-12 nos. FENNEL SEEDS | सौंफ 1 TBSP MACE | जावित्री 2 NOS. STONE FLOWER | पत्थर के फूल 2 GRAMS FOX NUTS | मखाना 10-12 NOS. WHOLE RED CHILLIES | साबुत लाल मिर्च 7-8 NOS POPPY SEEDS | खस खस 1 TBSP KASURI METHI | कसूरी मेथी 2 TBSP NUTMEG | जायफल 1/2 NOS. (GRATED) SALT | नमक A LARGE PINCH Marination Ingredients: FRESH CORIANDER | हरा धनिया 3/4 CUP GARLIC | लेहसुन 30-35 CLOVES GREEN CHILLIES | हरी मिर्च 6-7 NOS. GINGER | अदरक 2 INCH DRY COCONUT | खोपरा 1/4 WATER | पानी AS REQUIRED MUTTON | मटन 2 KG SALT | नमक 1 TBSP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP VAATAN | वाटन 1/2 QUANTITY CURD | दही 300 GRAMS (WHISKED) Cooking the curry Ingredients: OIL | तेल 6-7 TBSP WHOLE SPICES CUMIN SEEDS | जीरा 1.5 TSP GREEN CARDAMOM | हरी इलायची 4 NOS. BLACK CARDAMOM | बड़ी इलाइची 2 NOS. CINNAMON | दालचीनी 2 INCH BAY LEAF | तेज पत्ता 2 NOS. ONION | प्याज़ 700 GRAMS / 10-12 NOS. MEDIUM SIZED (CHOPPED) VATAN | वाटन REMAINING HALF QUANTITY POWDERED SPICES TURMERIC POWDER | हल्दी पाउडर 1/2 TSP SPICY RED CHILLI | तीखी लाल मिर्च 2 TBSP KASHMIRI RED CHILLI POWDER| कश्मीरी लाल मिर्च पाउडर 2 TBSP CORIANDER POWDER | धनिया पाउडर 2 TBSP GARAM MASALA | गरम मसाला 1 TBSP CUMIN POWDER | जीरा पाउडर 2 TBSP HOT WATER | गरम पानी 100-150 ML GHEE | घी 3-4 TBSP GARAM MASALA | गरम मसाला A PINCH KASURI METHI | कसूरी मेथी 1 TSP FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED) LEMON JUICE | नींबू का रस 1 TSP Method: Set a handi on high flame & let it heat well, then add the oil into it & let the oil heat nicely as well. Further add all the whole spices & the chopped onions, stir well & cook over medium flame until the onions turn golden brown, keep stirring at regular intervals so that the onions don’t burn. Once the onions turn golden brown add the remaining half quantity of the prepared vaatan, stir well & cook the vaatan for 3-4 minutes. After cooking the vaatan for 3-4 minutes, lower the flame & add all the powdered spices, stir & immediately add hot water & cook until the oil separates. Once the oil separates, add the marinated mutton & stir it well, you’ll have to cook the mutton over high flame for 10-15 minutes, you’ll need to keep stirring the mutton at regular intervals. After cooking it for 10-15 minutes over high flame, cover the handi with a parat & pour water over it. Now lower the flame & continue to cook the mutton for an hour or until the mutton is completely cooked. Once the water over the parat heats up, discard it & replace it with fresh water, the water will take upto 15-20 minutes so heat up so you will have to repeat this process 2-3 times until the mutton is fully cooked. You can also cook the mutton in a pressure cooker at this stage but cooking it over low flame gives better results. The mutton will release a lot of moisture so make sure that you don’t add any additional water, also make a point that you don’t keep opening the lid very frequently or else the steam will keep escaping & the mutton will take longer time to cook. Once you have cooked the mutton completely, you’ll notice that a beautiful semi-thick gravy will have formed in the handi without addition of water, if you want the gravy to be thinner you can add hot water as required to adjust the consistency as per your liking. Now heat a pan & add ghee into it, once the ghee heats up add the garam masala & kasuri methi to the ghee & stir it well. Pour the ghee over the mutton & add fresh coriander & lemon juice, stir it really well & finally add a small handful of fresh coriander. Your mutton curry is ready, serve it hot with tandoori rotis, rice bhaakri & rice. #yfl #SanjyotKeer #mutton #rumble #Foodrange