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Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 500 grams Basmati rice
- 4 tbsp biryani masala
- 1/2 tsp black cumin seeds
- 1000 grams Chicken pieces
- 1 bunch chopped coriander
- 1 bunch chopped mint
- 2 cups Curd
- 4 tsp garam masala whole
- 4 tbsp ginger garlic paste
- 3/4 cup Golden fried sliced onions
- 50 grams oil
- 3 tsp Red chili powder
- 2 tbsp Rose Water optional
- 1/4 gram Saffron to taste Salt
- 1 cup Sliced onions
Ingredients
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Instructions
- Soak basmati rice in a container for 30 min.
- Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
- Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
- Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
- Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
- Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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Prep Time | 24-48 hours to marinate |
Cook Time | 10 minutes |
Servings |
people
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Ingredients
- 3 lbs Porterhouse or T-Bone Need it thick to cook well on the outside, but rare on the inside
- 1 cup Extra Virgin Olive Oil
- 4 sprigs rosemary
- 4 cloves clove of garlic, finely minced
- To Taste Kosher salt and pepper
Ingredients
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Instructions
- Marinate the steak in olive oil, rosemary and garlic for 24-48 hours.
- Grill steaks over charcoal with rosemary sprig, 4 minutes per side, basting with the marinade. Season with salt and pepper.
- Let the meat rest about 5 minutes, then slice and serve rare, garnished with lemon slices, additional olive oil and kosher salt.
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