Sekh K Pasady

Pasanday___ 1 kg
Salt___ to taste
Seasoning___ 25 grams
Iron rods___ 1 kg
Red pepper and poppy seed___ 4/4 spoon
Roasted grams___ 125 grams
Ginger___ 2 inch piece
Straws___ 12 nos
Thread and salt___ as required

Wash pasanday and add salt, dry papaya white cumin(crushed) and with this add garlic after grinding it.
Leave it for 2 hours. Grind poppy seed, salt, ginger, pepper, grams etc on a slab and after 2 hours add these things into pasanday.
Then tie pasanday like thread int the needle into the iron rods and tie with the threads on the iron straws so that pasanday will be straighten on the rods.
Now heat the rods on the low fire of coals.
When they are red then turn them on the other side. Likewise keep on turning the rods on the fire so that all the parts cook well.
Now red the onion into ghee and then grind it and add yoghurt and again spread it on the rods and again heet it.
In the middle keep on adding the remaining oil of onions so that it will become red well.

Beef K Pasandy

Pasanday___ half kg
Roasted grams___ 25 grams
Ghee___ 125 grams
Salt___ to taste
Yoghurt___ 250 grams
Crushed seasoning___ 2 tola
Poppy seed___ 2 and half tola
Crushed red pepper___ as required
Green coriander___ 1 small bundle
Dried Kachri(unriped papaya)____ 1 no
Wash pasanday with water and keep separate then prepare mixture of yoghurt, seasoning, poppy seed, grams, dried kachri, salt and pepper(grind them all)
and water in this mixture and mix well this mixture.
Apply this mixture on pasanday and leave it to this condition for some time.
If refrigrator is available then keep these pasanday into it otherwise place them into any
cool place and sheltered place and cover it with any cloth. Then add ghee into a boiler and place it on a fire and fry it well then add yoghurt mixed pasanday in it and place on fire and cook them for 20 to 25 minutes.
Yoghurt\'s whey will tender the pasanday very quickly. When yoghurt\'s whey is dried it means that pasanday are ready now.
If pasanday will not tender by the yoghurt\'s whey then add some more water.
Then take the boiler out of the stove and add chopped coirander in it. Serve it hot.

Daam K Pasandy

Pasanday___ 1 kg
Ghee___ 250 grams
Black pepper___ 10 nos
Red pepper___ 4 large spoon
Roasted grams___ 4 spoon
Ginger___ 2 inch piece
Cardamon___ 3 nos
Onion___ 2 nos
Yogurt___ 250 grams
Seasoning___ 1 tea spoon
Poppy seed___ 4 tea spoon
White cumin___ half spoon
Garlic___ 1 bundle
Green spice___ as required
Papaya___ optimum quantity
Salt___ to taste

Wash pasanday and dry after pressing into cloth.
After then that marinate them with the grinded papaya
for 1 and half hour.
Fry all the spices and spread over the pasanday and heat the ghee and these things in it.
When all the spice mix in it so cover it and cook on a very low flame.
Heat after adding some ghee in its surrounding.
Place more coals on it and keep the flame low.
When they becomes red from both side then draw them into a dish and sprinkle ginger, green chili and mint after cuting.

Irani Koftay

Minced meat dry___ half kg
Raisin___ 25 grams
Fragrant water___ 4 large spoon
Cardamon___ 5 nos
Onion___ half kg
Seasoning___1 tola
Ghee___ 250 grams
Almond___ 25 grams
Saffaron___ 2 mashay
Pistachio___ 25 grams
Gram pulse___ 50 grams
Salt, pepper___ to taste Add minced meat and all spices with the gram pulse into the boiler with water and leave to cook so that the pulse is tender.
On the drying of water grind all the things on the slab.
Fry onion tussels into ghee. Prepare soup of the remaining ingredients serve fried minced meat balls in it.
All the efforts are useless if food is prepared tasteless and a little intellingce make it tasteful.

Nihari

Meat___ 1kg
Large cardamon___ 8 nos
Ginger, garlic grinded___ 1table spoon
Salt___ to taste
Flour/Plain flour___ 3tea spoon
Crushed seasonings___ 1 tea spoon
Aniseed___ 3 table spoon
Tube bones___ half kg
Onion___ 1 bundle
Dry ginger___ 5to6 table spoon
Oil___ one and half cup
Ginger julians___ 1 table spoon
Red pepper crushed___ 1 table spoon
Turmeric___ 1 tea spoon
Heat the oil into a boiler, gloden brown the onion.
When it is golden brown then add ginger, garlic, turmeric, pepper, half seasoning and salt and fry it lightly and then fry after adding meat and tube bones.
Add 4to 5 glass of water and tie dry ginger, aniseed and large cardamon into a piece of cloth and add in the boiler and let it cook on low flome after covering the boiler. When the meat is tender so take out the muslin bundle and extract all the juice by pressing it in a strainer.
Add seasoning and ginger and heat on a very low flame. Add some green chili after sliting it delicious nihari is ready. Have it with hot naan or qulcha.

Mix Vegetable Rice

Eggs___ 4 nos
Green peas___ 1 spoon
Mushrooms___ 4 nos
Sliced onion___ 2 spoon
Soup___ 3 spoon
Boiled rice___ 3 cups
Butter___ 1 spoon
Salt___ 1 tea spoon Beat the eggs into a bowl for 10 minutes.
Add half of the salt. Heat the oil into large frying pan.
Fry the onion in it. Add beaten eggs in it.
Keep the flame
low to optimal limit. Fry eggs or onion. Add rice.
Sprinkle the remaining salt over them. Cook for 2 minutes, add green peas and mushrooms in it, stirr
continuosly so that rice will become soft.
Stirr rice slowly so that they will not mix up into each other.

Madrasi Briyani

Rice___ 1 kg
Ghee___ 250 grams
Milk___ as required
Green coriander___ 1 bundle
Small cardamon___ 5grains
Gralic___ 125 grams
Mint leaves___ 1 nubdle
Clove___ 5 nos
Salt___ to taste
Meat___ 1 kg
Yoghurt___ 250 grams
Tomato___ 250 grams
Red chili___ few
Ginger___ 100 grams
Green chili___ 125 grams
Black cumin___ 2 tea spoon
Cinnamon___ 3 pieces
Saffaron or yellow color___ optimum quantity
First fry the onion into ghee and add whole green chili in it. Then after awhile add coriander and mint. Then add white pepper and all the other spices and fry the meat.
Add tomato and yoghurt in it. When it is fried well then add approximately 3 liter water and leave for cooking. When 2 or 4 boils comes into water then add washed rice in it.
Let it cook for a while.
When it is about to boil then
add saffaron or yellow color after mixing into milk before compklete boiling and leave for further cooking.
When the rice left to tender one about let it heat and draw it after 15 minutes.
Biryani is ready now.

Green Chanay Ki Briyani

Meat___ 1 nad half kg
Ghee___ 375 grams
Large cardamon___ 2 toal
Onion___ 250 grams
Yoghurt___ 250 grams
Rice___ 1 and half kg
Cloves___ 2 tola
Saffaron___ 2 masha
Ginger___ 2 tola
Salt___ 3 tola
White cumin, milk, green gram___ 125 grams

Keep separate meat pieces after applying salt mixed ginger\'s extract.
After sometime apply yoghurt on them.
Then after few minutes, redden the onion into 8 tola and 4 masha ghee and roast meat and yoghurt in it and add coriander\'s water in it.
When this water becomes dry spread boiled rice with milk on the meat.
On one side spread bot\'s grain and close the mouth of boiler with kneaded flour.
Then stop the flame and replace the fire with coals.
Then draw it from the stove.
To keep the rice color more yellow add saffaron in it.

Khoy Ki Barfee

Sugar___ 1 kg
Condensed milk___ 1 kg
Aroma___ accordingly
Spread the condensed milk into any vessel and dry.
Then heat the sugar after mixing
approximately half liter water.
Sugar becomes like the sweetner but provide the fire
and stirr and when it about to turn again in the form of sugar then drwa it and mix the condensed milk
, dissolve it well.
Then after a while add fragrant water and freeze into any vessel.
Put the silver paper on it and cut into the slices and eat it.

Balai dar Qurma

Meat___ half kg
Onion___ 250 grams
Ginger___ 1 small bundle
Clove___ 6 nos
Black pepper___ 11 nos
Nutmeg___ 1 no
Yoghurt___ 125 grams
Ghee___ 150 grams
Gralic___ 1 bundle
Coriander and white cumin seed____ 2 2 pinch
Small cardamon___ 3 no
Nutmeg___ 2 masha
Red pepper, salt, fragrant water___ to taste
Cream____ 125 grams
Grind and keep the onion and garlic separately.
Then fry the ghee and fry onion tussels in it and
draw them out of the boiler into any plate.
Then add grinded garlic into the boiler and
cover the boiler.
When the meat is about to red for few minutes then add yoghurt and salt in it and again fry it,
after few minutes add crushed coriander, white cumin seed, red and black pepper, ginger, clove in it.
But then add water into the meat and leave to tender and when it is tender add nutmeg and small cardamon into the
boiler after grinding them into fragrant water.
Let the gravy cook for 2 or 3 minutes then add well beaten cream into it and add water acoording to the gravy.
Take the boiler out of the stove after cooking for 20 minutes.

Channa Ki Daal Ka Bhurta

Gram pulse___ half kg

Ghee___ 125 grams

Ginger___ 1 inch piece

Onion___ 2 cloves

Red pepper___ 1 tea spoon

Salt___ as required

First of all boil the pepper, pulse and ginger.

Then mash or grind them on the slab.
Heat the ghee into the frying pan and add rounded and thick bundles of onion into it.
When the onion turns soft add red chili, salt and grinded ginger in it.
Then mix the grinded gram pulse into it and roast it well. When it is roasted well take it out and add crushed seasoning and cut coriander leaves.
Potato and brinjle bhurta can also be prepared with the same recipe.
For more use this bhurta can be prepared in the bread also, which is called battery bread. In the drizzling and raining this battery bread is gives extra ordinary enjoyment.

Khrasani Briyani

Meat___ 1 kg
Rice___ 1 kg
Cradamon___ 3 tola
Onion___ 125 grams
Ginger___ 2 tola
Milk___ 2 tola
Ghee___ 250 grams
Clove___ 3 tola
Saffaron___ 3 masah
Black cumin seed___ as required
Salt, black pepper___ 2 tola
Cumin___ as required
Marinate the meat with salt, ginger extract and onion water and leave it then add saffaron, black pepper and cardamon into yoghurt and marinate the meat with it.
THen add cumin into alarge vessel and spread the layers of meat pieces into it and press the cloves on them.
Boil the rice then pour 2 fists of rice and one bowl of water on the meat and place the boiler over flame
and keep the fire strong.
Then add the remaining rice in it and add the remaining ghee over it and seal the boiler with flour.
Keep the fire more stronger and also place some fire upon the boiler.
After a while biryani\'s water becomes dry and it will gives
ghee sound at this time remove the fire from the boiler and heat it on coals only, do this procedure for maximum 20 minutes.
THen take out the biryani from the stove.
Serve it hot on the lay and have a praise for yourself from the guests.

Parcha Pasandy

Pasanday___ half kg
Ginger___ 1 small bundle
Cinamon ___ 1 piece
Ghee___ 100 grams
Vinegar___ 50 ml
Onion___ 2 0r 3 bundles
Cloves___ 4 nos
Small cardamon___ 4 nos
Coriander___ as required
Red pepper, salt___ as required

First of all cut the onion\'s bundles into the shape of tussels. Likewise chop the ginger finely.
Fry some tussels of onion into ghee and draw them out and grind them then add meat pieces into ghee and keep the fire high.
When pieces of meat becomes fry well then draw them out of the boiler and keep them saparately.
Add coriander, red pepper, salt, garlic and remaining onion into water and fry this grinded mixture of spices into
ghee.
When it becomes red and it leaves ghee then add meat pieces, cloves, cinnamon and small cardamon into boiler and fry them by mixing with the spices.
When the meat is about to red then add water which is enough to tender meat.
Donot keep more soup.
Add vinegar and close the mouth of boiler for few minutes.

Sada Pasandy

Pasanday___ half kg
Onion___ 2 bundles
Gralic___ 1 bundle
Yoghurt___ 125 grams
Green coriander___ 1 bundle
Dry coriander___ 3 pinch
Ginger___ 1 small bundle
Crushed seasoning___ 1 pinch
Ghee__ 125 grams
Salt___ to taste Cut the tussels of onion. Then add some of them into ghee and place on the stove and fry ghee. When the onion becomes red then draw it out from the ghee. Add this onion into the gravy when it is prepared. Grind onion, garlic, red pepper
and coriander on the slab with water. Add this into ghee and fry it whenever spices are added to the boiler provide few drops of water. Keep this procedure continue till the spices are red and leaves ghee. Then add pasanday in it and fry it.
Add yoghurt after few minutes. It will leave water fry pasanday into this water. When they become red then add water to tender them and cover the boiler. Check it after 20 to 25 minutes. If water is dried and pasanday are not tender then add
some more water. If they are tender then take out the boiler from the stove and add seasoning and chopped coriander in it and cover for few minutes. After then that start taking out the curry they will be delicious and tasteful for eating.

Bhony Howy Psandy

Pasanday___ half kg
Gralic___ 1 bundle
Crushed seasoning___ 2 pinch
Cradamons___ 5 or 6 nos
Salt___ to taste
Ghee___100 grams
Ginger___ 1 small bundle
Yoghurt___ 125 ml
Green coriander___ 1 bundle

Fry ghee and add tussels of onion and make them red and take them out from the boiler and place into a plate.
Then fry them after adding ginger, cardamons, yoghurt and pasanday.
Yoghurt leaves watyer untill this water dry so keep on frying.
Then add crushed spices and red pepper into yoghurt.

Fry this spice with meat by providing few drops of water. When pasanday and spice leaves water then add water to tender the meat. Its quantity should be as above as two fingers above it.
If the meat is fresh and soft then pasanday will tender within 45 minutes.
Now fry them one more time.
When the meat and spice leaves water then draw the boiler out of the stove and add chopped coriander and fried onion on it and keep the
boiler\'s mouth close for few minutes.
After then that it can be opened and curry can be drawn. For apsanday pieces of meat must be cut with the knife
by this they will tender rapidly.
And they cook delicious more.

Nargisi Koftay

Simple Champ

Chop___ half kg
Egg___ 2 nos
Green chili___ as required
Crushed white cumin seed___ 1 spoon
Ghee___ 150 grams
Green coriander___ as required
Crushed seasoning___ 1 spoon
Salt___ to taste
First break the eggs and beat their white and yolk then add crushed spices, dried coriander and white cumin in it and beat again for few minutes.
After then that add water into boiler to make the rice boil and keep the fire strong. Add red pepper, chop, green coriander and green chili in it and cover the boiler.
When the chop is tender then add eggs and fry in ghee after dipping into the mixture.

Arher ki shah pasand daal

Pulse(arher)___ falf kg
Crushed dried coriander___ 4 tola
Turmeric___ 6 masha
Garlic___ 1 tola
Dried parings of mango___ 2 tola
Ginger___ 1 tola
Lemon___ 1 no
Red pepper___ 5 tola
Salt___ 2 tola
Onion___ 3 tola
Yoghurt___ half kg
Seasoning___ 1 tola
Green chili___ 5 tola
Ghee___ 150 grams

Roast the crushed spices with the 100 grams ghee and again roast it after adding pulse.
Add yoghurt into the boiler.
When the whey of yoghurt dries again roast it.
Add water according to the requirement to dissolve it. Now add the crushed parings of mango and take it out after giving one flame or blaze.
Fry the garlic in the ghee and add into the pulse with seasoning, ginger, green chili and lemon extract.
( some royal chefs keep the quantity of mango parings, pepper, pulse and ghee equal and all the other ingredients according to requirements).

Paneer Ki Briyani

Rice___ 1 kg
Cheese___ 250 grams
Saffaron___ 2 masha
Ginger___ 2 toal
Salt___ 3 tola
Ghee___ 375 grams
Cloves___ 1 tola
Onion___ 125 grams
Plain flour___ 3 tola
Yoghurt___ as required
Meat___ 1 kg

Cut the cheese into slices.
Mix the water into the plain flour and make it hard then cover it on the pieces and fry it some ghee and keep it separate.
Then fry the pieces of meat into ghee and spread cardamon, saffaron after mixing intto yogurt on the meat
Now place these pieces into the boiler nad place the pieces of cheese on them and also place tussels of onion, ginger, cloves and some ghee and then spread the layer of boiled rice.
Then heat the remaining ghee and spread it over rice and cover the mouth of boiler.
If rice are hard then add some water before covering the mouth f boiler.
Place the fire on the closed boiler and in the surroundings of closed boiler.
Cheese biryani will be prepared.

Daam Pukht Briyani

Meat___ 2 kg
Ghee___ 375 grams
Large cardamon___ 2 tola
Saffaron___ 2 masha
Ginger___ 5 tola
Rice___ 1kg
Clove___ 2 tola
Yoghurt___ 2 kg
Onion___ half kg
Cumin seed___ as required
black pepper___ 1 tola

Marinate the meat with salt, saffaron, onion and giner and leave for a while. Then add cumin seed, large cardamon and remaining saffaron into yoghurt after grinding them, spread this mixture on the meat slices and place in the bottom of the boiler and add some ghee in it.
After then that seal the mouth of voiler with flour and provide wooden flame.
Check the boiler on and off.
When it gives the sound of ghee then consider its yoghurt is dries.

Lower dowm the fire and heat it over burning coals.
After then that open up the sealed boiler and add remaining ghee in it and place the fire surrounding above it.
And again draw it again from the close fire.
For all the family and guests delicios Dum pukht biryani is ready now.
Serve the eaters.