LAMB
200 gram lamb chops
1½ tablespoons ground coriander
1 teaspoon ground paprika
¼ teaspoon ground cumin
¼ teaspoon ground aniseed
¼ teaspoon each ground turmeric, ground cinnamon, ground cardamom, ground cloves
2 teaspoon grated, fresh ginger
2 cloves garlic, crushed
1 tablespoon white vinegar
1 teaspoon fresh lemon juice
3 tablespoons oil
4 large onions, finely chopped
3 tablespoons ground almonds
6 tablespoons plain yogurt RICE
4 cups long grain rice, washed and drain
3 tablespoons ghee
2 onions, finely sliced
1 teaspoon grated, fresh ginger
1 clove garlic, crushed
6 cups (1½ liters) water
¼ teaspoon each ground turmeric, ground cinnamon, ground cardamom, ground cloves
1 bay leaf
4 tablespoons evaporated milk GARNISH
1 large onion, peeled, sliced and fried golden brown
125g cashew nuts, fried lightly
Method
TO PREPARE LAMB Remove excess fat from chops, place lamb in a bowl.
In aother bowl, mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic, vinegar and lemon juice. Add to lamb and mix well. Allow to stand for 15 minutes.
Heat oil in a large saucepan, saute onions until golden brown. Add marinated meat. Cover saucepan and simmer with no added water for 40 minutes.
Remove from heat, add almonds and yogurt. Stir to prevent sticking. Cook covered, until liquid has dried up and oil rises. Remove saucepan from heat and put aside. TO PREPARE RICE In a large saucepan, melt ghee, saute onions until golden brown. Add ginger and garlicand saute for 2 minutes.
Add rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well. Bring to boil. Boil, covered, until rice is three-quarters cooked, then reduce heat to very low. Add evaporated milk and continue to cook until remaining liquid is observed. Stir rice with fork, remove from heat.
Transfer half the rice to a serving dish or casserole. Spread half the curried lamb over it. Make another layer of rice, and top dish with remaining lamb.
Garnish with fried onion rings and cashew nuts.
Ingredients
Hot 2 large onions
6 cloves garlic
1 teaspoon ground mustard
2 teaspoons ground turmeric
1 teaspoon ground ginger
1 cinnamon stick, crumbled
2 teaspoons chilli powder, or to taste
2 teaspoons ground cumin
6 cloves
2 tablespoons white vinegar
1 tablespoon brown sugar
90g ghee
1 1/2 kg chicken pieces
Method
Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, vinegar and sugar. Blend until smooth.
Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
Add chicken pieces. Reduce heat to low, cover , simmer for 45 minutes or until chciken is tender stirring occasionally.
Ingredients
CHICKEN
200 gram chicken
1 pcs onions
50 g tomato
2 pcs green chili
2 pcs garlic
½ teaspoon chili powder
½ teaspoon turmeric
1 tablespoon coriander
½ tablespoon jeera powder
½ teaspoon garam masala for taste salt RICE
250 gram rice
50 gram ghee
2 pcs black cardamom (big)
2 pcs green cardamom
5 pcs cloves
1 pcs cinnamon
2 pcs star flower
1 pcs cinnamon leaves
5 pcs black pepper seeds
1 pcs mint leaves
1 teaspoon cumin seeds
1 pcs nutmeg flower GARNISH
5 pcs raisin
5 pcs cashew nuts
½ teaspoon fried onions
½ egg
3, 4 pcs coriander leaves
Method
TO PREPARE CHICKEN
Heat butter in a saucepan, sauté onions until golden brown. Add tomatoes chili, garlic ginger and mix it properly. Add all the spices and put the chicken filet. Heat for 2 to 3 minutes.
After take the portion ball put some rice after put the chicken put some rice again.
Garnish with fried onions, cashew nuts, raisins and ½ egg. TO PREPARE RICE
Wash and soak the rice for 30 minutes
Put the ghee into the pot, simmered bit, put all the masalas and make it hot and put the rice. Stirred for 2 minutes.
Later, put ½ litre hot water, keep boiling and make it dry (absorb the water).
Put one pan down the pot to keep heating, put mint leaves on the top of the rice.
Make a saucepan heat again pour ghee make it melted fully, some cumin seeds put on to the ghee make hot bit more put on top of the rice keep for 5 minutes.
Garnish with fried onions, cashew nuts, and raisins.
Ingredients
PRAWN
200 gram prawn
1 pcs onions
2 pcs tomato
2 pcs green chili
2 pcs garlic
1 pcs ginger
½ teaspoon chili powder
½ teaspoon turmeric
1 tablespoon coriander
½ tablespoon jeera powder
½ teaspoon garam masala
for taste salt RICE
250 gram rice
50 gram ghee
2 pcs black cardamom (big)
2 pcs green cardamom
5 pcs cloves
1 pcs cinnamon
2 pcs star flower
1 pcs cinnamon leaves
5 pcs black pepper seeds
1 pcs mint leaves
1 teaspoon cumin seeds
1 pcs nutmeg flower GARNISH
5 pcs raisin
5 pcs cashew nuts
½ teaspoon fried onions
Method
TO PREPARE PRAWN Heat butter in a saucepan, sauté onions until golden brown. Add tomatoes chili, garlic ginger and mix it properly. Add all the spices and put the tiger prawn. Heat for 2 to 3 minutes. After take the portion ball put some rice after put the tiger prawn put some rice again.
Garnish with fried onions, cashew nuts, raisins. TO PREPARE RICE Wash and soak the rice for 30 minutes. Put the ghee into the pot, simmered bit, put all the masalas and make it hot and put the rice. Stirred for 2 minutes. Later, put ½ litre hot water, keep boiling and make it dry (absorb the water). Put one pan down the pot to keep heating, put mint leaves on the top of the rice. Make a saucepan heat again pour ghee make it melted fully, some cumin seeds put on to the ghee make hot bit more put on top of the rice keep for 5 minutes.
Garnish with fried onions, cashew nuts, and raisins.
Ingredients
RICE
250 gram rice
50 gram ghee
2 pcs black cardamom (big)
2 pcs green cardamom
5 pcs cloves
1 pcs cinnamon
2 pcs star flower
1 pcs cinnamon leaves
5 pcs black pepper seeds
1 pcs mint leaves
1 tablespoon cumin seeds
1 pcs nutmeg flower FISH
200 gram fish filet
1 pcs onions
2 pcs tomato
2 pcs green chili
2 pcs garlic
1 pcs ginger
½ teaspoon chili powder
½ teaspoon turmeric
1 tablespoon coriander
½ tablespoon jeera powder
½ teaspoon garam masala for taste salt GARNISH
5 pcs raisin
5 pcs cashew nuts
½ teaspoon fried onions
Method
TO PREPARE FISH Heat butter in a saucepan, sauté onions until golden brown. Add tomatoes chili, garlic ginger and mix it properly. Add all the spices and put the fish filet. Heat for 2 to 3 minutes. After take the portion ball put some rice after put the fish filet put some rice again.
Garnish with fried onions, cashew nuts, raisins. TO PREPARE RICE Wash and soak the rice for 30 minutes. Put the ghee into the pot, simmered bit, put all the masalas and make it hot and put the rice. Stirred for 2 minutes. Later, put ½ litre hot water, keep boiling and make it dry (absorb the water). Put one pan down the pot to keep heating, put mint leaves on the top of the rice. Make a saucepan heat again pour ghee make it melted fully, some cumin seeds put on to the ghee make hot bit more put on top of the rice keep for 5 minutes. GRANISH Garnish with fried onions, cashew nuts, and raisins.
Ingredients
VEGETABLE
200 gram mix vegetable
1 pcs onions
50 gram pcs tomato
2 pcs garlic
1 pcs ginger
½ teaspoon chili powder
½ teaspoon turmeric
1 tablespoon coriander
½ tablespoon jeera powder
½ teaspoon garam masala for taste salt RICE
250 gram rice
50 gram ghee
2 pcs black cardamom (big)
2 pcs green cardamom
5 pcs cloves
1 pcs cinnamon
2 pcs star flower
1 pcs cinnamon leaves
5 pcs black pepper seeds
1 pcs mint leaves
1 tablespoon cumin seeds
1 pcs nutmeg flower GARNISH
5 pcs raisin
5 pcs cashew nuts
½ teaspoon fried onions
3, 4 pcs coriander leaves
French Beans, Carrot, Cauliflower & Green Peas
Method
TO PREPARE CHICKEN Heat butter in a saucepan, sauté onions until golden brown. Add tomatoes chili, garlic ginger and mix it properly. Add all the spices and put the mix vegetable. Heat for 2 to 3 minutes. After take the portion ball put some rice after put the mix vegetables put some rice again. GARNISH Granish with fried onions, cashew nuts, and raisins TO PREPARE RICE Wash and soak the rice for 30 minutes. Put the ghee into the pot, simmered bit, put all the masalas and make it hot and put the rice. Stirred for 2 minutes. Later, put ½ litre hot water, keep boiling and make it dry (absorb the water). Put one pan down the pot to keep heating, put mint leaves on the top of the rice. Make a saucepan heat again pour ghee make it melted fully, some cumin seeds put on to the ghee make hot bit more put on top of the rice keep for 5 minutes. GARNISH Garnish with fried onions, cashew nuts, and raisins.
TO PREPARE VEGETABLES Heat butter in a sauce pan, sauté onions until golden brown add green peas, garlic, french beans, carrots, tomatoes and cauli flower and mix with the coriander powder, turmeric powder and salt. Add cashew nuts with gravy mix. TO PREPARE RICE In a large sauce pan, melt ghee, sauté onions until golden brown, add ginger and garlic and sauté for 2 minutes, add rice, water, turmeric, cinnamons, cardamoms and cloves mix well bring to the boil, covered until rice is three quarters cooked, then reduce heat to very low. CONTINUE TO COOK Continue to cook until remaining liquid is absorbed, stir rice with a fork remove from heat.
TO PREPARE CHICKEN Fry the chicken pieces. Heat butter in a sauce pan, sauté onion until golden brown. Add tomatoes, gingers, garlic and green chillies, coriander powder, chilly powder and turmeric powder salt and put the fried chicken. STIR ALL MASALA Stir with all masala. Add some coconut milk, keep heating some more time. TO PREPARE RICE In a large sauce pan, melt ghee, sauté onions until golden brown, add ginger and garlic and sauté for 2 minutes, add rice, water, turmeric, cinnamons, cardamoms and cloves mix well bring to the boil, covered until rice is three quarters cooked, then reduce heat to very low. CONTINUE TO COOK Continue to cook until remaining liquid is absorbed, stir rice with a fork remove from heat.
TO PREPARE MUTTON Remove excess fat from lamb chops, place in a bowl. Heat butter in a sauce pan, sauté onions until golden brown, add tomatoes, ginger, garlic and green chillies, coriander powder, chilly powder, turmeric powder, salt and put mutton into the masala mix with the spinach, mint leave and coriander paste.
TO PREPARE RICE In a large sauce pan, melt ghee, sauté onions until golden brown, add ginger and garlic and sauté for 2 minutes, add rice, water, turmeric, cinnamons, cardamoms and cloves mix well bring to the boil, covered until rice is three quarters cooked, then reduce heat to very low.
CONTINUE TO COOK Continue to cook until remaining liquid is absorbed, stir rice with a fork remove from heat.
TO PREPARE SEAFOOD Prepare seafood, place in a bowl.
Heat butter in a sauce pan, sauté onions until golden brown, add tomatoes, ginger, garlic and green chilies, coriander powder, chili powder, turmeric powder, salt and put mutton into the masala.
TO PREPARE RICE In a large sauce pan, melt ghee, sauté onions until golden brown, add ginger and garlic and sauté for 2 minutes, add rice, water, turmeric, cinnamons, cardamoms and cloves mix well bring to the boil, covered until rice is three quarters cooked, then reduce heat to very low.
CONTINUE TO COOK Continue to cook until remaining liquid is absorbed, stir rice with a fork remove from heat.
TO PREPARE CHICKEN Prepare chicken, place in a bowl. Heat butter in a sauce pan, sauté onions until golden brown, add tomatoes, ginger, garlic and green chillies, coriander powder, turmeric. TO PREPARE RICE In a large sauce pan, melt ghee, sauté onions until golden brown, add ginger and garlic and sauté for 2 minutes, add rice, water, turmeric, cinnamons, cardamoms and cloves mix well bring to the boil, covered until rice is three quarters cooked, then reduce heat to very low. CONTINUE TO COOK Continue to cook until remaining liquid is absorbed, stir rice with a fork remove from heat. DIFFERENT COLOR COMBINATION Different rice color combination (white, green, and red)