• 1 cup Oil
• 3 cup Rice
• 2 Finely chopped carrots
• 2 Finely chopped capsicum
• 2 Onion finely chopped
• 4 Green chilies
• 6 cloves Garlic
• 4 Spring onions
• 1 tsp Sesame oil
• 1 tsp Sugar
• 1 tbsp Chicken flour
• 1/2 tbsp Black pepper powder
• 2 tbsp White vinegar
• 3 tbsp Soya sauce
• to taste Salt

Method

1. Wash and soak the rice.Add1 tbsp salt and boil till half done, drain the water.
2. Heat oil in a large skillet, fry the onions till they turn golden brown.
3. Now add 3tbsp Soya sauce 2 tbsp vinegar, 1/2 tbsp black pepper powder.
4. Add 2 chopped capsicum, 2 finely chopped carrots and 4 finely chopped green chilies.
5. Stir fry and add the rice along with the 1 tsp sugar and 1 tbsp chicken flour, Mix well and drizzle with sesame oil and garnish with chopped spring onions.

• Rice (Seela)                        1 kg (Soak them for 8-10 hours)
• Chicken                                1 of  1 and 1/2 kg  weight (whole having cuts on it)
• Onions                                  4 fine chopped
• Milled Hot Spices             1 tsp
• Salt                                         as per taste
• Ghee/ oil                             1 and 1/2 cup
• Tomato                                                12
• Green Cardamoms (Illaichi) 8
• Chopped Black Pepper  1 tbsp
• White Vinegar                   1/2 cup + 1 tbsp

 Method:

1. Wash chicken and put half cup of vinegar on it and keep it for 15 minutes.
2. Heat ghee in a cooking bowl, fry onions in it till golden brown and take them out and blend it with tomatoes, half hot spices, green cardamom in a blender and put them into ghee cooking bowl.
3. Heat chicken in a separate frying pan till brown then put it into ready spices, put black pepper and 2 cup of hot water on it, cook it on light flame, when spice gravy gets thicker, turn off the stove.
4. Heat water in a big cooking bowl, when its much hot put rice, salt and 1 tsp vinegar in and boil them, after boiling separate water from it.
5. Put some oil on surface and place half of the rice on it now take out chicken from spices and place spices between rice and place remaining rice on it and spices around it. (Don’t put spices in middle of it).
6. Sprinkle half hot spices on it. Cap it and cook on high flame, put cooking bowl on stove without pan. After 10 minutes turn flame light. After 10-15 minutes put it on pan.
7. Serve it hot with yogurt Raita.

• Mutton Meat-1 kg
• Yogurt-1 cup
• Onion-4 piece (chopped)
• Cloves-4
• Small Cardamom–8
• Salt-to taste
• Mint-1 bunch (chopped)
• Food Color-a little bit
• Papaya Paste-2tbsp
• Rice Basmati-1kilo
• Ginger/Garlic Paste-1/2tbsp
• Black Pepper Flask-8
• Black Cumin-1tsp
• Red Pepper Powder-1tbsp
• Lemon-6
• Green Chili-6
• Hot Milk-1 cup
• Ghee-1cup
• White Vinegar-1tbsp

Method

• First of all take a cooking bowl and put meat,, papaya paste, red pepper, ginger /garlic, 4 lemon syrup, small Cardamom,1/2 bunch mint, 4 green chili, black pepper, cloves mix it well and leave it for 1/2 hours.
• After that cook it over slow flame.
• When meat’s water got evaporated, remove it from flame.
• Take another cooking bowl heat up oil and fry onion in it.
• When onion color turns golden brown, take it out of oil and spread it over paper.
• Put this oil in meat.
• Now you have to boil the rice, put mint, green chili, small cardamom, black cumin, salt, 1 tbsp white vinegar in rice.
• When rice got boiled rinse out its water.
• Now we will give layers to rice and chicken curry which we have made before.
• Spread a layer of rice in another working boil then put meat now sprinkle golden onion and again repeat this step.
• In the end put 1 tbsp ghee on the rice and cook it over slow flame for dum.
• After 15 minutes turn off the burner. your Hyderabadi Biryani is ready.
• Serve it with raita and pickle.

• Whole black Lentils (Masoor)     1 cup
• Long Grain Rice                (Basmati)            1 kg
• Green Chili                                         8
• Mint                                                      1 bunch
• White Vinegar                                  1 tbsp
• Green Cardamom (Illaichi)          4
• Black Cumin                                       1 tsp
• Butter                                                  1 tsp
• Chicken Slices                                   1 and 1/2 kg
• Onion                                                   4 (Fine Chopped)
• Yogurt                                                  1 cup
• Lemon                                                 6
• Ginger Garlic                                     1 tbsp, milled
• Whole Black Pepper                       6-8
• Oil                                                          1 cup
• Salt                                                        as per taste

 Method:

1. First of wash lentils and boil in hot water, be careful it should not be boiled much, when boiled separate water by sieve.
2. Combine yogurt, ginger, garlic, lemon, mint, green chili, cardamom and salt, boil them without water till its water gets dry then take it off.
3. Fry onions till brown then take out and place on a pepper, put oil on boiled chicken.
4. Boil rice, during boiling put some mint, black cumin, green chili, salt, vinegar and green cardamom (illaichi) in it, sieve water from rice when boiled.
5. Paste same oil on surface of cooking boil and place a layer of boiled rice on it then one layer of chicken and crush fried onions on it. Place another layer in the same way.
6. On above all place a layer of rice and put fried onions and raw ghee on it.
7. Put juice of 2 lemons and put cooking bowl on pan and heat on high flame for 10 minutes.
8. After 10 minutes turn the flame light, when steam appears Biryani is ready.
9. Serve it hot with Raita & Pickles.

• Whole Grain Rice                                            2 cups (wash and soak for 15 minutes)
• Washed Green Grams (Moong Daal)      1 cup (soak for 15 minutes)
• Salt                                                                         as per taste
• Onions                                                                  2 (Fine Chopped)
• Oil / Ghee                                                           1/2 cup

 Method:

1. Pour oil/ghee in a cooking bowl and fry onions in it till golden brown,  then mix & put rice and grams in golden brown onions and roast them till 2o minutes.
2. Roast it till all grains of rice and grams gets separate and gets brown color then pour approximate water in it.
3. Put salt in it and continue moving spoon in it then cap it.
4. When its getting dry put cooking bowl on pan and heat, keep the flame light.
5. When steam comes up Khichdi is ready.

• Rice (boiled)-2 cup
• Mushroom-1/2 tin
• Spring Onion-2
• Green Chili-2
• Red Pepper-1 (whole)
• Oil-3 tbsp
• Salt-As required
  

Sauce

• Red pepper (whole)-6
• Onion-4 (chopped)
• Capsicum-1 (chopped)
• Garlic-8 cloves (crushed)
• Oil-1 tbsp

Method

• Take spring onion, green chili, whole red pepper, mushroom and cut them.
• Take a pan put oil in it put spring onion, mushroom, red pepper and fry it for a while.
• After that add rice with salt and cook it.

Sauce

• Heat up 1 tbsp oil then add capsicum, garlic, green chili, onion and cook it for 2 minutes.
• Now blend it in a blender or Sill.
• Take half sauce and put it into rice.
• Serve these rice with remaining Sauce.

Ingredients:

• Mutton                                                1kg
• Long  Grain Rice                                3 cup (Wash & soak for 20 minutes)
• Ginger                                  1 small Piece
• Salt                                         as per taste
• Fennel (Saunf)                  1 tsp
• Brown Cardamom (Illaichi) 2
• Onion                                    2 (Whole)
• Garlic                                     1 (For Yakhni)
• Whole Coriander              1 tbsp
• White Cumin                      1/2 tsp
• Bay Leaves (Tezz Patta) 2

Preparation of Yakhni:

Put mutton, 4 glass water and all above ingredients in a cooking bowl (except onion, ginger & garlic) tie in a bundle and cook on a light heat and prepare yakhni from it. When mutton gets soft yakhni is ready.

Ingredients for Bhigar:

• Fine Chopped Onions                    4
• Green Cardamom (Illaichi)          6
• Black Cumin                                       ½ tsp
• White Vinegar                                  1 tbsp
• Yogurt                                                  1 tbsp
• Milled Ginger Garlic                        1 tbsp
• Green Chili                                         4
• Salt                                                        as per taste
• Oil / Ghee                                           1 cup

Method:

1. Fry and do brown onions in a cooking bowl, when brown take out half from it and place over a paper so it become crinkle.
2. Take out mutton from ready yakhni and sieve it. Press onion and garlic to take out their juices.
3. Put ginger, garlic, yogurt, black cumin, green chili and green cardamom in the remaining fried onions and roast them lightly then put mutton in it, again roast it and now put yakhni in it.
4. When yakhni gets much boiled put water of soaked rice with salt and vinegar in it and cap.
5. When water gets dry put cooking bowl on a pan and heat on light flame when steam comes up Pulao is ready.
6. Put crinkled fried onions on it and serve with yogurt raita and pickles.

Ingredients

• Rice (Basmati)-300 gram (Dip rise in warm water for 20)
• Tomato paste-3 cup
• Onion (Chopped)-1
• Red chili Powder-3/4tsp
• White Cumin-1tsp
• Clove (Long)-4
• Cardamom (Elaichi)-4
• Onion-2 (for Garnishing)
• Ghee-3tbsp
• Salt-As required

Method

• First of all heat up Ghee, Put cumin, cardamom, clove. Now add onion cook until it become golden.
• After that add rice in it.
• After 3 minutes add 4 cup water, Tomato paste, red chili, salt.
• When it gets boil then cook it over slow flame.
• Cut onion into slices, and fry it.
• Now dish out Timator Pulao and garnish it with Onion fried slices.

• Fish-4
• Rice (basmati)-3 cup
• White vinegar-2tbsp
• Lemon-4
• Oil-1cup
• Yogurt-half cup
• Cumin-1/2tsp

For the fish

• Green chili chopped=2
• Red chili ground-1tsp
• White cumin-1tsp

Method

• First of all take fish n put vinegar and leave it for 10 minutes.
• After that washed it to cold water, now at red chili, black pepper, cumin,  lemon syrup then leave it for 15 minutes.
• Take a bowl now put oil and fry it when onion become golden brown then remove half cup onion and spread it in the paper.
• Now take another golden brown half cup onion with yogurt, ginger garlic, black cumin, green chili and cook it for a while then at three cup of water.
• When water got boiled then at rice,  11/2 water, salt and white vinegar.
• Take frying pan, heat up oil and fry the pieces of fish and golden brown it.
• When rice got dry then add fish, golden brown onion, green chili, lemon syrup now cook it.