East or west … kooftayz are the best :k:
Re: Aaj kya pakaaya/khaaya
sara ur food looks yummy, sis can u plz share ur recipy.thnks
Re: Aaj kya pakaaya/khaaya
Shumaisa](http://www.paklinks.com/gs/members/shumaisa.html)
ur food is making me hungry. can u plzz plzzz plzzzzzzzzzzzzzzz share all ur recipys. plz sis
Re: Aaj kya pakaaya/khaaya
Plusha sis is dis nargis koftay. and plz share ur recipy.
Re: Aaj kya pakaaya/khaaya
Shumaisa, when can I join for some cooking classes?Please mujhe apni 'shagirdi' mein ley lein.YOu are amazing.
Re: Aaj kya pakaaya/khaaya
Plusha i just love the way your salans come out - they look amazing!
Re: Aaj kya pakaaya/khaaya
yesterday-- chicken manchurian w/ brown rice (the rice i got of a cart :p )
today-- aloo gobi and fish. fish was yummy
Re: Aaj kya pakaaya/khaaya
surprisingly hubby loved the fish.
Re: Aaj kya pakaaya/khaaya
ooo i made...
* aalo, mattar, gajar and baingan ki sabzi with sookhi methi
* keema aalo with shimla mirch
& khubaani ka meetha
and i think im done cooking for the week! :D
how. make. recipe. now. please.
Keema biryani
1 kg basmati rice (around 3 1/2 mugs)
500 gram keema
3 medium onions, sliced (+ 1 for the potato mixture)
3 tbsp ginger/garlic paste
2 tomatoes, chopped
salt, acc to taste
1 cup cooking oil
3 medium potatoes,round slices
1 cup yoghurt
1 tsp chopped ginger
3 green chillies, chopped
1 cup fresh cilantro, chopped
1 cup fresh mint, chopped
2 boiled eggs
2 pinches of red/yellow food colour
few tbsp lemon juice
1 pack biryani masala or add your own mix of masala ( ts red chilli powder, tbs dhaniya powder, tbs zeera powder, 1/2 ts haldi, salt, tsp garam masala, tbsp whole zeera, ground fennelseeds (saunf), ground mace, ground nutmeg)
1- Fry the onions till light brown
2- add ginger/garlic paste, keema and tomatoes and fry for around 15 to 20 minutes (bhoon).
3- mix the biryani masala in the yoghurt and add it to the keema
4- fry for another 10 mins, then cover the pan and leave it on slow fire till keema is cooked (add a little water if necessary).
5- While the keema is cooking in a seperate frying pan heat some oil, add 1 sliced onion, sliced potatoes and fry till potatoes are almost cooked (ad a little water and cover). Now add the green chillies, ginger slices, fresh cilantro, fresh mint and mix well.
6- Make sure the keema is ready and there's no water left (bhoon it)
7- boil the rice in plenty of water till almost cooked. Drain it and splash with cold water (to stop cooking process).
8- Final step is to layer the biryani. Start with half the cooked rice then add your keema mixture and on top of that the potato mixture and the rest of the rice. Now squeeze half a lemon on top and add the food colour.
9- cover the pan with foil and leave it on 'dum' (slow fire) for 20 mins.
Mix well and enjoy your biryani!
Re: Aaj kya pakaaya/khaaya
^ woah that is long - no wonder i avoid cooking biryani - i always get it wrong!
Re: Aaj kya pakaaya/khaaya
^hehehe but the ‘reward’ of all the hard work is Yummy and well worth the effort! 
Im sure it is - but you see my mother in law make a top quality biryani which tastes bit sweet ( dont know how she does it) which everyone loves. So if i make it, no one is going to eat and even tho they will, they will only start comparing it to hers! Trust me, made it before and this is exactly what happened!
Shinoo i need the recipe of the cake you are about to bake yar!
Re: Aaj kya pakaaya/khaaya
^check my blog!
^check my blog!
Danke Schon!
Im sure it is - but you see my mother in law make a top quality biryani which tastes bit sweet ( dont know how she does it) which everyone loves. So if i make it, no one is going to eat and even tho they will, they will only start comparing it to hers! Trust me, made it before and this is exactly what happened!
Yeah I can understand that's frustrating. My husband loves biryani that's been made in a different way than mine. I like the spicy biryani with lot's of masala's and that's how I make it myself. The one he's used to and has been eating all his life is a bit dryer and less spicy. I used to get really frustrated whenever he told me how exactly he wanted the biryani to be.
I just stuck to my own recipe (how it's been made in my family for decades) and now he's learned to love mine too and raves about it every time I make it! :D No biryani is the same!
Keema biryani
1 kg basmati rice (around 3 1/2 mugs) 500 gram keema 3 medium onions, sliced (+ 1 for the potato mixture) 3 tbsp ginger/garlic paste 2 tomatoes, chopped salt, acc to taste 1 cup cooking oil 3 medium potatoes,round slices 1 cup yoghurt 1 tsp chopped ginger 3 green chillies, chopped 1 cup fresh cilantro, chopped 1 cup fresh mint, chopped 2 boiled eggs 2 pinches of red/yellow food colour few tbsp lemon juice 1 pack biryani masala or add your own mix of masala ( ts red chilli powder, tbs dhaniya powder, tbs zeera powder, 1/2 ts haldi, salt, tsp garam masala, tbsp whole zeera, ground fennelseeds (saunf), ground mace, ground nutmeg)
1- Fry the onions till light brown 2- add ginger/garlic paste, keema and tomatoes and fry for around 15 to 20 minutes (bhoon). 3- mix the biryani masala in the yoghurt and add it to the keema 4- fry for another 10 mins, then cover the pan and leave it on slow fire till keema is cooked (add a little water if necessary). 5- While the keema is cooking in a seperate frying pan heat some oil, add 1 sliced onion, sliced potatoes and fry till potatoes are almost cooked (ad a little water and cover). Now add the green chillies, ginger slices, fresh cilantro, fresh mint and mix well. 6- Make sure the keema is ready and there's no water left (bhoon it) 7- boil the rice in plenty of water till almost cooked. Drain it and splash with cold water (to stop cooking process). 8- Final step is to layer the biryani. Start with half the cooked rice then add your keema mixture and on top of that the potato mixture and the rest of the rice. Now squeeze half a lemon on top and add the food colour. 9- cover the pan with foil and leave it on 'dum' (slow fire) for 20 mins.
Mix well and enjoy your biryani!
omghs thank u! wil love to try this. a few Qs though--
- will it still taste okay if i boiled the potatoes beforehand?
- will chicken or turkey ground meat work as well?
- just to make srue, i can boil the rice in any amount of water or do I have to use the ratio? I've been having a difficult time lately making the perfect rice =//
also, what ar e the eggs used for?
Re: Aaj kya pakaaya/khaaya
^Hey no problem! :-)
1- yes, you can boil the potatoes first (maybe even better?!) and then stirfry them with the rest of the ingredients.
2- Yeah I know my sister uses chickenkeema for her biryani and that comes out great too!
3- Just boil a large pan with water and then add the rice (washed and drained), you don't have to measure the water, it should just be plenty. Boil it till the rice is al dente (not fully cooked, slightly 'crunchy') and then drain them and 'wash' with cold water and leave it till all the water has drained.
4- the eggs are used for 'decoration'. Just slice them and add the on top when the biryani is ready.
Re: Aaj kya pakaaya/khaaya
Hmm okay. i am only worried about the rice. 
Re: Aaj kya pakaaya/khaaya
sara do u mke the roti in ur picture urself ??? it looks so yummmyy