Chicken

• ½ kg boneless chicken cubes
• 1 tbsp ginger and garlic crushed into paste form
• 2 crushed green chilies
• salt to taste
• 1 tsp crushed red chili
• 1 tsp paprika powder (optional)
• ½ tsp tikka masala (optional)
• 1 tsp crushed cumin seeds (zeera koota hua)
• ½ tsp meat tenderizer powder
• 1 cup yogurt
• 2-3 tbsp oil

Chutney

• 1 cup yogurt (dahi)
• 15-20 mint leaves (pudinay k patay)
• 2 green chilies
• 1 tsp crushed roasted cumin seeds (zeera koota hua)
• little bit salt
• 1 pinch of citric acid (tatri)

Paratha

• 2 cups all purpose flour (maida)
• 1 tsp salt
• 2 tbsp clarified butter (ghee)
• water as required for kneading soft dough

Other ingredients

• onion slices

• 2 cups all purpose flour (maida)
• ¼ cups semolina (suji)
• 1 tsp salt
• ½ tsp baking powder
• 2 tbsp oil
• 3 tbsp yogurt (dahi)
• water as required
• oil to be applied while preparing the dough and for deep frying

• ⅓ cup oil
• 1 bay leaf (tez patta)
• ½ piece cinnamon stick (darcheeni ka tukra)
• ½ star anise (badiyan ka phool)
• 1 black cardamom (bari elaichi)
• 8-10 black pepper corns (sait kali mirchain)
• ½ tsp cumin seeds (zeera)
• 1 large sized onion
• ½ kg chicken
• 1½ tbsp ginger and garlic crushed into paste form
• salt to taste
• ½ tsp black pepper
• 1 tsp white pepper
• 2 crushed green chilies
• 1 tsp coriander powder (dhania powder)
• ¼ tsp nutmeg & mace powder (jaifal jawetri)
• 1 tsp biryani masala (you can also use home made biryani masala)
• 250 grams yogurt (dahi)
• ½ kg boiled basmati rice (ublay basmati chawal)

Garnish with

• 2-3 green chilies
• 8-10 mint leaves
• 2-3 tbsp fresh coriander leaves

Minced Mutton Gravy for Pulao Biryani

• ½ cup oil
• 2 bay leaves tez patta
• 2 pieces of cinnamon sticks (darchieeni k tukray)
• 2 green cardamom (hari elaichi)
• 2 cloves
• 5-7 black pepper corns
• 1 tsp cumin seeds (zeera)
• ¼ star anise (baiyan ka phool)
• 2 medium sized onions
• 1 tbsp ginger and garlic crushed into paste form
• 400 grams minced mutton (bakray ka keema)
• 1 tbsp biryani masala you can use home-made biryani masala or buy any famous brand.
• salt to taste
• 1 tsp red chili
• 1 tsp coriander powder (dhaniya powder)
• ¼ tsp turmeric
• ½ cup yogurt
• 2 tomatoes
• some water if needed
• ¼ tsp whole spice powder
• green chili

Assembling and Garnishing

• ½ kg boiled basmati rice
• minced mutton gravy
• ½ cup boiled black lentil (kali masoor ki daal)
• ⅛ tsp orange food color mixed with 1 tbsp milk
• green chilies
• a handful of fresh coriander leaves (hara dhania)
• mint leaves (poodina)
• fried onion slices

• ½ kg mutton chops (bakray ki champain)
• ½ tsp salt
• 1 piece cinnamon stick (darcheeni ka tukda)
• 5-6 black pepper corns
• 1 tbsp ginger and garlic crushed into paste form
• 1 glass water

marination mixture (mutton chops are to be marinated for 1-2 hours)

• ½ cup yogurt (dahi)
• 1-2 tbsp Hot Habanero Sauce Shangrila brand
• 1 tsp soy sauce Shangrila brand
• 1 tsp vinegar Shangrila brand
• 1 tsp crushed red chili or to taste
• ½ tsp crushed black pepper to taste
• ¼ tsp whole spice powder (garam masala powder)
• ½ tsp crushed cumin seeds (koota hua zeera)
• ¼ tsp salt or as

Dipping mixture (chops are dipped in it before frying)

• 1 tbsp cornflour
• 2 tbsp milk
• 1 egg

other ingredients

• oil for deep frying
• a handful of fresh coriander leaves
• onion slices
• green chili
• lemon slices

• ½ cup oil
• 2 medium sized onion
• 1 piece cinnamon stick (darcheeni)
• 1 bay leaf (tej patta)
• 1 black cardamom (bari elaichi)
• 2-3 green cardamom (green elaichi)
• 6-7 black pepper corns (kali mirchain)
• 2 cloves (laung)
• 1 tsp cumin seeds (zeera)
• 1 kg mutton head and (bakray ki sirri paye)
• 5-6 garlic cloves (lahsan k javay)
• 1½ tsp red chili powder
• ½ tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhania powder)
• salt to taste
• 1½ liter water

garnish with

• chopped green chili
• ginger slices (adrak)
• a handful of fresh coriander leaves