I am passionate about Cooking & Baking.. "Inspire the Inner Chef in you"
"A recipe has no soul.. You must bring soul to the recipe"
Please note : My Recipes are personally tried and tested by me and sometimes recipes are adapted to
Joined 6 years ago
Adapted to my India /Pak style
Use masoor 1 & 1/4 cup boiled
If you leave masoor out its almost like a pillau
Use the ready Shan memoni Biryani mixIn box follow the instructions on preperation however I changed the recipe a bit I used Only 2 and ½ cup half boiled rice (not Basmati) & tinted 2 tablespoon with yellow food colour for garnish after the wagaar1 kg Cut up large pieces chicken ¼ can tomato pureeAnd 1 ½ grated tomato instead of only tomato3 teaspoon Chilli powder1 teaspoon crushed red chilliAdd 1 tablespoon salt or to taste1 teaspoon whole Jeeru (Cumin)2 tablespoon dhana jeera mixBay leavesChopped green dhania (coriander)Saffron and also few drops of essence 1 full tablespoon ground ginger & garlic paste Fresh ginger strips 6 potatoe cut in halves length wiseI made a wagaar with ghee (Clarified butter)Of a small onion little whole Jeeru (Cumin) 2 fresh red chilli bay leaves few strips of ginger againPut over rice sprinkle add the tinted rice over to garnishThen covered in foil And place in oven for +-2 hours 10 minutes Becareful the biryani must not be dry Enjoy with Raito Papar and Achaar and salads