Method  Step 1 To prepare this delicious biryani recipe, wash and soak red chillies in water for 20 minutes. Then grind it into a thick paste by adding very little water. Keep aside. Step 2 Similarly, wash short grain or arborio rice and chicken. Soak the rice for 30 minutes in a bowl. Step 3 Boil 3 liters of water in a large dish. Once water start to boil, add 1 tspn of salt and 1 tspn of oil and then add the soaked rice. Step 4 Cook it until it’s 3/4th done. Drain all the water and keep the cooked rice aside. (Do not over cook or fully cook the rice, as we would be making biryani on dum). Step 5 Heat oil in a deep bottomed pan. Add 1 tspn of curd and mix well. (Be careful here the curd will splutter). Step 6 Add cloves, cinnamon, bay leaves and cardamom and mix. Next add 2 tbspns of sliced onions and mix. Step 7 Add ginger-garlic paste and saute until the raw smell of the paste is gone. Add chicken and cook until the color of the chicken turns white. Step 8 Add chopped coriander, onions, tomatoes and mint leaves. Step 9 Add ground red chili paste, salt to taste and mix well. Cook for 5 minutes and stir well. Step 10 Add remaining curd, mix. Let it cook for another 2 minutes. Add half of the cooked rice on top of the chicken layer, sprinkle coriander and mint leaves. Step 11 Place the dish on low heat, cover it and place a heavy item on top of the plate to trap the steam inside. Cook for another 20 minutes Step 12 Serve hot with onion raita.

Method  Step 1 Cook mutton in spices To prepare your very own Kabuli Pulao, take a pan and put mutton, 3 cups of water, half of the onion, salt, garlic cloves, half of garam masala. Cook the mixture until the mutton becomes tender. Once done, separate the mutton from the stock and keep aside. Step 2 Soak basmati rice for 20-30 minutes Take a bowl and add basmati rice in it. Wash well in cold water and then soak in enough water for about 25-30 minutes. Step 3 Cook all dry fruits along with carrot for 2-4 minutes Take another pan and put a cup of water, sugar, carrots, cardamom powder, almonds, cashews, pistachios in it. Cook while stirring continuously for about 3 mins. Step 4 Cook mutton with all the spices Simultaneously, in a different pan add cooking oil, whole cumin, the other half of onion, 5 grams of garam masala and green chilli. Fry everything nicely until they turn golden in colour. In the same pan add cooked mutton, salt, garlic, cumin powder, yogurt, and coriander powder. Cook for about 5 mins. Step 5 Add rice and cook for another 15-20 minutes, and then serve It is time to add the mutton stock and soaked rice. Cook everything until the rice is nicely cooked. Garnish with the dry fruits fried earlier. Let it simmer for another 15 mins. Your Kabuli Pulao is ready to be served.

         Method Step 1 Soak the rice and marinate the prawns To start making this lip-smacking recipe, first wash and soak basmati rice in water for an hour. Meanwhile, marinate the prawns in salt, turmeric, cinnamon, cardamom, cloves, raisins, mace powder and bay leaves. Step 2 Saute all the spices with onions Next, in a kadhai add ghee. When it is hot enough add bay leaves and garam masala. Add onions in the oil and fry till they turn brown. Add ginger garlic paste to this mix and fry for another 5 minutes. Step 3 Add prawns and rice in the mix Add prawns and cook for 5 mins. Then, add water and soaked rice to it. Add salt, sugar, cashew, nutmeg powder. Lower the flame and cook well till all water absorbs. Step 4 Top with ghee and kewra water and serve hot. Add some ghee and kewra water. Serve hot.

         Method  Step 1 Saute the spices with onions To prepare this one-of-a-kind biryani recipe, heat ghee in a pan over medium flame. One the ghee is hot enough add in cumin seeds with bay leaves, chopped green chilies, sliced onions, chopped ginger, and chopped garlic, Saute for about a minute until softened. Step 2 Add in the carrots and all the grains Now, raise the flame to medium-high and add in diced carrots and cook well for about 5 minutes until carrots are softened. Once the carrots properly cook add washed barley, washed brown rice, and washed pearl millet. Cook for 10-12 minutes. Step 3 Add almonds and bake Next, add in the vegetable stock and bring the mix to boil. Once done, add the almonds in it. Mix all the ingredients well and cover the pot. Now, put it in the oven and bake for 30 to 40 minutes at 180 degrees Celcius. Step 4 Garnish the biryani and serve hot Once the biryani is completely cooked, add in chopped coriander leaves, chopped spring onions and season with salt and pepper. Serve hot.

             Method Step 1 Saute onions with whole spices To prepare the delicious jackfruit biryani, place a large pressure cooker on medium flame. Heat 4 tbsp oil and add bay leaf and whole black pepper. Add thinly chopped onion and saute for a minute. Step 2 Add spices and saute until onions are golden brown in colour Now, add ginger-garlic paste and saute till onions are golden brown. Add red chilli powder, salt as per taste, and mix well. Step 3 Fry jackfruit in the cooker for 2-3 minutes Put jackfruit in the pressure cooker and saute for a minute. Cover lightly and cook for 3 minutes. Stir occasionally. Step 4 Cook jackruit with all the spices and yoghurt Add biryani masala, garam masala, turmeric, yoghurt to the cooker and mix well. Cover and let it cook for another 3 minutes. This will help jackfruit to absorb all the flavours and soften. Step 5 Pressure cook the jackfruit with rice Now, add the rice, stir to mix well and cook for 3 minutes. Add water and close the lid. Pressure cook on high till 3-4 whistles. Turn off the flame and let the pressure cooker cool. Step 6 Once done, garnish as you like and serve hot Open the lid of the pressure cooker once it is at normal temperature and all the steam is out. Take out the kathal biryani and let it cool. Plate the biryani, and garnish with cashews, chopped cilantro and mint leaves. Serve hot with raita and green chutney. Tips To increase the flavour of your Jackfruit Biryani, you can marinate jackfruit for 20-30 minutes with all the spices first and then fry it. Use mustard oil for frying jackfruit or kathal, this would bring more flavour to your biryani. In this method, we have made instant biryani. However, for best results, cook rice separately with the whole spices wrapped in a muslin cloth. You can also apply dum method to this biryani for more flavours. Use some dough to cover the pressure cooker and seal with it.

           Method Step 1 Boil water in a pan Heat oil in a pan with a thick bottom and simultaneously boil approximately 2 litres of water in a vessel. Step 2 Saute onions with whole spices and then cook keema in it Add onions to the oil, saute till translucent, gradually add cumin seeds, peppercorns, green cardamom, cloves and ginger-garlic paste and 2 tsp of chilli powder. Saute for 2 minutes, add minced meat, curd and salt to taste. Continue to saute till all the water gets soaked up and keema is 3/4 portion down. Step 3 Boil rice with whole spices Once the water starts to boil, add bay leaves, green cardamom, star anise, and salt to taste. Then add washed rice, when rice is 60 per cent done, drain the water using the sieve. Step 4 Spread the cooked keema on rice layer with fried onions, cook for 15-20 minutes and the Keema Biryani is ready Spread a layer of half of the rice in a big vessel. Put keema, some coriander and mint leaves, some masala and green chilli achar on top. Add the remaining rice to the top, add a little desi ghee and brown onions on top for the amazing fragrance, cover it with a lid and let it cook for 20 minutes on low flame. Serve with cucumber raita and enjoy.

         Method Step 1 Make caramelized onions Heat ghee in a pan, and add onions. Then add salt followed by sugar. Let the onions cook and get caramelized, stir occasionally. Once done, keep them aside. Meanwhile, soak saffron in milk. Step 2 Cook the mutton pieces In a cooker, heat ghee and then add deep-fried onions followed by mutton pieces into it. Cook it till the raw smell of the mutton disappears. Take a bowl and add yogurt, ginger paste garlic paste, turmeric powder, red chili powder, cumin powder, and biryani masala. Mix everything well and then add this to the mutton pieces. Now, add 2 cups of water and pressure cook the mutton to two whistles on low flame. It should be 3/4 cooked. Step 3 Prepare rice To prepare the rice, bring eight cups of salted water to a boil and then add black cardamom, soaked rice, and one bay leaf to the cooker. Cook it for one whistle. The rice should be half cooked. Step 4 Layer up the biryani In a handi, add bay leaves to the bottom followed by half of the rice. Top it with some soaked saffron in milk and then add mutton pieces. Again add the remaining rice. Sprinkle nutmeg powder and then add half of the caramelized onions. Sprinkle rose water on the top and then cover the lid. Cook it for at least 30 mins on low flame and keep an eye on the biryani. Step 5 Your Awadhi Mutton Biryani is ready Garnish your biryani with the rest caramelized onions. Your Awadhi Mutton Biryani is ready to serve. Enjoy the meal.

           Method Step 1 Form meat balls In a bowl, add minced meat, ginger paste, garlic paste, beaten egg, breadcrumbs, 2 tbsp cornflour, salt, and pepper. Mix everything well. Form small meatballs and freeze them for an hour. Now make a cornflour slurry by mixing some water with 2 tbsp cornflour. Dip each meatball in the cornflour slurry to coat them well. Once done, fry the meatballs in the oil until crispy and keep them aside. Meanwhile, soak saffron in milk. Step 2 Prepare the rice Now, heat ghee in a deep non-stick pan and add black cumin, cloves, cardamom, and cinnamon. Stir to mix well and then add rice. Season it with salt and add 4 cups of water. Let it come to a boil. Once it comes to a boil, lower the gas flame and then let the rice cook for about 10 mins. Switch off the gas flame. Step 3 Layer the rice In another pan, add half of the meatballs followed by half of the rice. Pour half of the soaked saffron milk and half of the deep-fried onions on top of it to form a layer. Once done, add the other half of the meatballs followed by the leftover rice. Finally, add the rest of the soaked saffron and onions. Cover the pan and let it cook for 10 mins. Step 4 Your Mutton Goli Biryani is ready to serve You can further seal the non-stick pan with some dough and keep it on low heat for an hour or serve immediately. Your delicious Mutton Goli Biryani is ready. Enjoy the meal. Tips If you wish to get the classic biryani aroma, it is recommended to give it a 'dum' by sealing the pot with some dough and then cooking the biryani for some time. You can either use cornflour or refined flour in the recipe. It will help in binding and will give a crispy texture to the meatballs.

Methods Step 1 Marinate the chicken Start by washing the chicken with fresh water and patting it dry. Keep it in a bowl and add ginger garlic paste, along with cashew and poppy seeds powder to the bowl. Whisk the yogurt, pour it in, and add the red chili powder, pepper, salt, nutmeg powder, and massage all of this into the chicken. Keep in the refrigerator for 2 hours. Step 2 Prepare the curry Now, add some oil to a pan and add the whole spices to it. Roast them until it becomes fragrant. Now add the chicken and let it cook in the oil for 3-4 minutes on all sides. Add the remaining marinade over it and cook for 2 more minutes. Step 3 Simmer and serve! At this point, add some of the cashew and poppy seeds powder along with 1 cup of water. Let it cook for 10 minutes on low flame and serve!  

         Method Step 1 Wash the chicken To begin with this delicious chicken recipe, take a small chicken, wash and clean it properly. Pat dry the chicken then give a clue of gashes on the legs and breasts of the chicken, so that the marination seeps in perfectly. Make sure you season the chicken pieces with salt ( be generous with salt as chicken can take a decent amount of salt). Step 2 Prepare the marinade and marinate the chicken Now in a small bowl mix ginger garlic paste with juice of half a lemon. Then rub the mixture nicely on the chicken and in the cavity. Next, pour some olive oil on the chicken, cover and marinate in the chicken. Keep it in the refrigerator for upto 30 minutes. Step 3 Cook the rice In the meanwhile, wash and boil rice a little under done as it will cook more in the chicken. Let it attain a normal room temperature. Now add salt, pepper, mint leaves and a drizzle of olive oil. Step 4 Stuff the chicken and tie it with a thread Now stuff the chicken cavity with the rice, starting from legs tie up all over tightly, so the rice does not fall out. You would need thick threads to tie the chicken properly. Step 5 Cook the chicken In the meantime, heat a wok on high flame with a teaspoon of olive oil. When the oil is hot, place the chicken in the wok, you will hear a sizzling sound. We need to get the nice red brown color on both sides of the chicken so cook it for about 5-7 minutes. Step 6 Chicken is ready! Once desired color is achieved lower the flame to slow cover and cook, we will see juices coming out of the chicken. Cook the chicken turning once or twice and basting with the juices for about 30-40 minutes depending on the size of the chicken. When the chicken is ready let sit for 5 minutes. Cut the thread and remove. Carve and serve.