Paneer Masala – Restaurant Style Taste….
September 10, 2017
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1 cup Paneer
2 tbsp Butter
1 Large Onion finely chopped
1 tsp Ginger garlic paste
2 tsp Coriander powder
1 tsp Garam masala
1 1/2 tsp Red chili powder
1 pint Tomato Puree
1 tsp kasoori methi
Salt for taste
Coriander leaves for garnishing
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Chicken Biryani Restaurant Style – By VahChef @ VahRehVah.com
September 6, 2017
Chicken 1500 g
Basmati rice 500g
Bay leaf 3 n
Star anise 3 n
Cinnamon sticks 2 n
Cloves 4 n
Cardamom 6 n
Shahi jeera 1 ts
Lichen (kalpasi) 1ts
Pepper corn 6 n
Mace 2 n
Golden fried onions 150 g
Red chilly powder 2 tb
Coriander powder 1 tb
Cumin powder 1 ts
Ginger garlic paste 1 tbs
Yogurt 1 cup
Coriander chopped 1 b
Mint chopped 1 b
Green chilly 5 n
Oil ½ cup
Lime juice 2tb
First make a powder of all the spices,
Take a bowl add chicken pieces and add made masala, chilly powder, ginger garlic paste, turmeric, salt, coriander powder, curd, chopped mint leaves, coriander leaves, fried onions, green chilly, lime juice, oil, and mix it well, and put it in the refrigerator over night,
Heat water in a vessel and let it come to a boil add oil, salt, Shahi jeera, bay leaf and add basmati rice (soak the rice 1 hour) cook the rice till 70 %, add layer of chicken marinate and then this layer of rice. Sprinkle fried onions, and add dissolved saffron strands in milk , then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 min and switch off the flame. After 40 minutes this is ready for opening the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods “Reach vahrehvah at –
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