Kachi Biriyani

MEAT ~

Cut the meat in to big pieces.

Seasonings~
Ginger Garlic paste
Yogurt
Red chilli powder ltl
Oil

Marinate the meat with all of these as long as possible…overnight/2/3/4 hrs.

Cook it in a very traditional way..remember no onion in this meat…after cooking is finished pour ltl milk in it.
Don’t overcook ,just koshafy coz you gonna put the meat in dom, if you overcook after dom meat will be too tender.

OTHERS~
Beresta ~While cooking the meat fry some beresta, let it cool.

Potato~ Take potatos..big one cut in to 2 ,small keep whole,season with
salt
orange food colour
biriyani moshla(Shan sindhi boriyani moshla or any home made biriyani moshla)
fry them.

Ghee~ Heat the ghee till it’s liquid and browned.

Kismis/Alu bokhara~ wash them,keep aside

Kewra water ~ Keep it ready.

Procedure ~

Now take the big pan where you gonna dom the biriyani,

~ Pour the whole cooked meat in to the pan
~ Place potatos over meat
~ Crush the beresta add ltl sugar,biriyani moshla( iuse Shan Sindhi boriyani moshal) & kismis in it & sprinkle over the meat and potato.

Now keep the pan aside .

RICE ~
Now start with rice..make sure you start boiling rice after the pan part is finished with all i mentioned above.

Soak the rice in water for 1/2 an hour.

By this time take a big pan with a large amount of water to boil.( no measured water for rice as you have to drain the rice, so take large amount of water,but not less water,simply in bengali’ beshi panite chal shidhdho korte hobe’ )

When water starts to boil pour the rice in it with salt and whole grom moshla.

Boil the rice till 75 % is done

Drain the rice & immediately put the rice in the meat pan over the potatos.

Sprinkle the heated liquid gree and kewra water over the rice.

Close the lid…don’t open it till serving time.

Keep it in dom for minimam 1 hour.

Serving~

Start mixing the rice and meat with a small bowl from one side(like baburchis do) and pour it to the dish. and serve..!

Tips~

Mix the rice just after draining,if you wait long rice will be cold and gonna be super hard and later even if you put it in dom will not be tender.

Don’t mix the rice and meat when you put it in dom..mix it just before serving…!

Usually the real recipe for the meat seasoning is no biriyani moshla in it , this makes more authentic though meat looks unimpressive without the moshla..but when you will dom it with rice it is really yummy, some may not like that meat that’s why i added biriyani moshla in the meat in this picture..otherwise biriyani moshla with the beresta is enough for kachchi biriyani.

Recipe By : Ishita Shartaz Haque.

Goat Biriyani

Ingredients :

For the meat:

3 kgs goat meat
1 litre yoghurt
2.5 tbsp ginger-garlic paste
1 tsp black pepper powder
1.5 tbsp coriander powder
Half tbsp jeera powder
1 tbsp red chilli powder
2 tbsp tomato paste
3-4 medium onions, grated
1.5 tbsp salt, or to taste
Some whole spices – Jeera, coriander, black pepper, cloves, cardammoms, cinnamon, bay leaves

Method:

Mix all the above ingredients with the meat, and marinate overnight.

Heat a mixture of oil and ghee and Fry 2 sliced onions and few raisins. When the onions turn brown, remove from oil and keep aside. Keep the oil for re-use later.

Cook the meat with the marinade until fully cooked and gravy has reduced, but do not make it too dry. Reduce the heat. Add some of the fried onions and raisins and sprinkle 1 tsp garam masala on top of the meat. Heat around 3-4 tbsp of the oil/ghee mixture until very hot, then pour it over the meat. Mix the meat and cook for a further 2 mins, and turn off heat.

Peel and halve some potatoes. Mix them with some salt and yellow food color. Fry the potatoes and add to the meat after the meat has been removed from the heat. This ensures the potatoes absorb some flavor.

Pollao:

Fry some onions and whole spices. Add around 2.5 kg rice and salt and fry for few mins. Add water and cook until done, but not too soft.

Preheat the oven to 400F.

Next, layer the rice, meat and potatoes. First layer half of the rice, then all meat, then some fried onions, then the remaining rice. Sprinkly some more fried onions on top. Pour some food color. Sprinkle some of the oil/ghee used to fry onions. Insert a few green chillis into the rice. Then seal the pan properly with foil paper. Put it in the oven and let it stay on dom for atleast 45 mins. When serving, mix the rice and meat layers and serve. you can garnish with some more fried onions.

Recipe By : Anjuman Ara Hoda

Thai Chili Beef

Thai Chilli Beef

Thai Chilli Beef
Thai Chilli Beef

Thai Chili Beef

beef strips: 1 kilo
black pepper powder: 1 tsp
salt: 1 tsp
green onion/spring onion: half a bunch
fresh chili: 4 (halved lengthwise)
soya sauce: 2 tbsp
oyster sauce: 1 tbsp

marinate the beef strips with salt and black pepper for an hour.
stir fry the beef strips in oil in medium heat for few minutes. u can add some water to help cook the meat. once the beef is tender, add soy sauce and oyster sauce. stir in high heat.
cut the green leaves of the spring onion 1 inch long. chop the white part (the end part of the stalk) finally. keep the chopped part aside for garnishing. add the cut green onions to the beef while stirring well. add the fresh chillies. remove from the heat once the spring onions start to wilt down.
garnish with chopped green onions and basil.

Beef Steak with Vegetables

Beef Steak with Vegetables
Beef Steak with Vegetables

Steak with vegetables

Marinate steak with salt, black pepper, olive oil and lemon juice. Heat the griddle to high and put the steak in dry pan to sear it. Your steak should sizzle. Do not move it so that a crust is formed. After about 2 to 3 mins that side of steak should be golden to dark brown. Turn the steak and sear the other side also and then turn the heat to medium low. let it cook for a few mins. 8 to 10 mins. To check whether its done, poke it with a toothpick in the middle. If the water comes out clear its done. Take it out of pan and put it in dish and cover it lightly with a foil and let it rest for about 5 mins.

Serve with brown sauce made with the drippings of steak. Steam the vegetables half cooked. Chop onions and fry them in butter till golden brown… add chopped garlic fry a little more. Add the green vegetables and stir fry on high for about 3 mins. Add salt and pepper. For potatoes… steam the potatoes and fry them in little butter. Add salt.

Enjoy! ­čÖé

Added by Sumbal Rehan

Beef Pepper Steak

Beef Pepper Steak served with steamed veggies and rice

I simply marinated the steaks in a mixture overnight:

The mixture had yougurt, ginger garlic paste, salt, a dash of red chilli powder, lots of black pepper roughly coarsed, dash of parsley dried. … Read More

Next day, on a pan with 3 tbspoons of olive oil I cooked it with one side kept for 10 mins and then the other side.

Added by Asma Meerza

Beef Steak

Instructions:
in a cooking pan add 2 spoons of butter and onions, when it’s golden add the meat and slowly cook it, when it’s semi cooked, add 4 spoons of melted butter + 3 spoons of flour, mix all well, as you heat it slowly try to add the fresh cream slowly as you stir add some black pepper and mushrooms and taste before seasoning it with salt (often add ground black pepper generously)
Added by Marwa El Odessi

Katchi Biriyani

KACHCHI BIRIYANI

katchi Birani
katchi Birani

MEAT ~

Cut the meat in to big pieces.

Seasonings~
Ginger Garlic paste
Yogurt
Biriyani moshla( usually i use Shaan sindhi biriyani moshla)
Red chilli powder ltl
Oil

Marinate the meat with all of these as much as possible…overnight/2/3/4 hrs.

Cook it in a very traditional way..remember no onion in this meat…after cooking is finished pour ltl milk in it.

OTHERS~
Bersta ~While cooking the meat fry some beresta, let it cool.

Potato~ Take potatos..big one cut in to 2 ,small keep whole,season with
salt
orange food colour
biriyani moshla
fry them.

Ghee~ Heat the ghee till it’s liquid and browned.

Kismis/Alu bokhara~ wash them,keep aside

Kewra water ~ Keep it ready.

Procedure ~

Now take the big pan where you gonna dom the biriyani,

~ Pour the whole cooked meat in to the pan
~ Place potatos over meat
~ Crush the beresta add ltl sugar,biriyani moshla & kismis in it & sprinkle over the meat and potato.

Now keep the pan aside .

RICE ~
Now start with rice..make sure you start boiling rice after the pan part is finished with all i mentioned above.

Soak the rice in water for 1/2 an hour.

By this time take a big pan with a large amount of water satrat boiling the water.

When water starts to boil pour the rice in it with salt and whole grom moshla.

Boil the rice till 75 % is done

Drain the rice & immediately put the rice in the meat pan over the potatos.

Sprnkle the heated liquid gree and kewra water over the rice.

Close the lid…don’t open it till serving time.

Keep it in dom for minimam an hour.

Serving~

Start mixing with small bowl from one side(like baburchis do) and pour it to the dish. and serve..!

Tips~

Mix the rice just after draining,if you wait long rice gonna be super hard and later even if you put in dom it not gonna be tender.

Don’t mix the rice and meat when you put it in dom..mix it just before serving…!

Chicken Roast with Almond Paste

Chicken Roast with Almond Paste, a delicious curry made with chicken or beef. can also be made with lamb or goat.

Chicken Roast with Almond Paste
Chicken Roast with Almond Paste

Chicken Roast with Almond Paste

1 Whole Chicken Recipe

Marinate the chicken with Ginger, Oninon and Garlic paste. Also add salt, Yoghurt (about 4-5 Tbsp) ,almond paste and Garam Masala powder.

For almond paste: soak some sliced or whole almonds and blend it.

After 1 hr, take out the chicken pieces (without the marinade) and fry them in oil/ghee/butter till the liquid receeds and chicken becomes tender.

In another pan cook the marinade with sliced onions, cinnamon and green chillies. When it becomes alomst badami(brown) add it to the fried chicken.
Keep on low for 5-10 min and take off heat.
Garninsh it with Bereshtha (fried onions)

Added by Fatin Kamal

Aloo Gost

Delicious curry made with beef and potatoes. Can also be made with chicken, lamb or goat.

Aloo Gost

600 gm lamb or beef.

Aloo Gost
Aloo Gost

2 large onions diced or mashed
3-4 potatoes diced
1tblspn gingergarlic paste
1 and half teaspoon salt
1 teaspoon red chili
one fourth teaspoon haldi
three fourth teaspoon zeera powder
1 teaspoon coriander powder
1teaspoon mild curry powder
2 tblspn tomato paste
2-4 green chilies
half cup oil
1 and half glass water
one fourth teaspoon methi powder

Wash meat.Add diced onions,spices except the oil and green chilies
Pour in the water and cook until the meat is three fourth done.
When there is less water pour in the oil on the sides.
Make slits in the green chilies and add in.keep on cooking by stirring it occasionally
Add in the potatoes.when the oil leave the surface pour some water to make a nice shoorba or gravy.not too floaty and not too thick.

Keep on a low heat so the potatoes are done. sprinkle garam masala and coriander and serve.

Beef Tehari

Beef Tehari
This one’s relatively easy. It’s Siddika Kabir’s Tehari with some changes.
Cut beef into small pieces.
Put in onion, ginger, garlic, turmeric, chili, coriander and cumin pastes and mix.
Add salt. Put on stove with some water.
I cooked it for about an hour to soften the meat.

In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes.

Add the meat with the spices and stir at high heat. After koshano, pick out the meat pieces and set aside.

Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain.

Put the rice in the masala from the beef. Fry for a few minutes. Then add water (2cups for 1cup of rice). Add salt and rose/kewra water.
When the water comes to a boil, add the meat. Cover and cook on medium low heat for 20mins.
Slice 10 green chilies into halves lengthwise. Put the chilies on top of the rice and cover.
Keep on heat for 4-5 minutes more. Then turn off heat, but don’t remove cover for 25-30mins.
This aroma is the most important part of the tehari.

Beef Keema

Beef Keema

Heat oil. Put in sliced red chilis and whole black/white pepper. Fry for a few minutes.

Add minced beef and add ginger, garlic, paprika, red chili, coriander powder.

Stir fry at high heat till the meat is cooked.

Add Schezuan stir fry sauce, soy sauce, sweet chili sauce, and few drops of liquid smoke(available in the sauce isle- adds a smoky flavor).

Add salt and sugar to taste.

Thanks To  Aneeqa Ishtiaq-Ibrahim

Kachchi Biriyani

Kachchi Biriyani
Kachchi Biriyani

Seasonings~
Ginger Garlic paste
Yogurt
Biriyani moshla( usually i use Shaan sindhi biriyani moshla)
Red chilli powder ltl
Oil

Cut the meat in to big pieces.

Marinate the meat with all of these as much as possible…overnight/2/3/4 hrs.

Cook it in a very traditional way..remember no onion in this meat…after cooking is finished pour ltl milk in it.

OTHERS~

Bersta ~While cooking the meat fry some beresta, let it cool.

Potato~ Take potatos..big one cut in to 2 ,small keep whole,season with
salt
orange food colour
biriyani moshla
fry them.

Ghee~ Heat the ghee till it’s liquid and browned.

Kismis/Alu bokhara~ wash them,keep aside

Kewra water ~ Keep it ready.

Procedure ~

Now take the big pan where you gonna dom the biriyani,

~ Pour the whole cooked meat in to the pan
~ Place potatos over meat
~ Crush the beresta add ltl sugar,biriyani moshla & kismis in it & sprinkle over the meat and potato.

Now keep the pan aside .

RICE ~
Now start with rice..make sure you start boiling rice after the pan part is finished with all i mentioned above.

Soak the rice in water for 1/2 an hour.

By this time take a big pan with a large amount of water to boil.

When water starts to boil pour the rice in it with salt and whole grom moshla.

Boil the rice till 75 % is done

Drain the rice & immediately put the rice in the meat pan over the potatos.

Sprnkle the heated liquid gree and kewra water over the rice.

Close the lid…don’t open it till serving time.

Keep it in dom for minimam 1 hour.

Serving~

Start mixing the rice and meat with a small bowl from one side(like baburchis do) and pour it to the dish. and serve..!

Tips~

Mix the rice just after draining,if you wait long rice will be cold and gonna be super hard and later even if you putit in dom will not be tender.

Don’t mix the rice and meat when you put it in dom..mix it just before serving…!

Thanks To  Ishita Shartaz Haque