Re: Aaj kya pakaaya/khaaya
OK good going girl!
Re: Aaj kya pakaaya/khaaya
I made bell pepper, peas and boil egg curry and now I am making white rice. Once my dad takes his share, I will convert it into chinese style peas and bell pepper curry 
Sara, that looks really good. Good job! 
Re: Aaj kya pakaaya/khaaya
THanks 
not too sweet...but a little bit...yes... i kinda like the combination of sweet and salty...so it works for me...:) for this recipe,when i first made the sauce thing i wasn't too sure about ...but when i tried it, its the perfect compliment to fish....and shrimp and chicken too... u might want to try it...:)
I will for sure! it looks yummy. thank you for the receipe :)
Re: Aaj kya pakaaya/khaaya
looks great Sara! Good job!
Re: Aaj kya pakaaya/khaaya
awww Sara you are cooking for the hubby.. gosh what happened to all of us spoiled ones!!!
It looks awesome!!! I loved the plate too! 
how can i add pics on this site???
Use the image upload feature...its on the right side vertical menu...
Tou kya hum marr gai hein…flying over… 
Looks great and delicious...have you fried the rice? :)
No rice was just boiled and put on dum in layers with the gosht.
How come the name 'manchurian’…though looks cool and should be 
No rice was just boiled and put on dum in layers with the gosht.
Ah...I remember the layers way...havn't used for ages...
You rice look so crispy so I thought you might have fried them a little...
Re: Aaj kya pakaaya/khaaya
Niksik and Shab can you both post your biryani recipes.
Shab please post the chicken tikka biryani recipe, it looks yum!!
Re: Aaj kya pakaaya/khaaya
Adra, I used Shan Sindhi Biryani mix, but didn't quite follow the exact recipe. I fried 3 medium onions, and when they turned golden, added about 2 lbs of goat meat that had been marinated in 2 tbs of ginger garlic paste, a cup of yogurt and 3/4 of the Shan masala and some extra salt. After "bhuno-ing" the meat, I added potatoes, 3, cut in half and bhunoed a bit more, added 2-3 chopped tomatoes and 4-5 whole green chillies, a cup of water and pressure cooked for 8 minutes.
At this point I boiled soaked rice (5 cups) in water containg 1 star anise, a few elaichis, and salt. When rice was 3/4 done, I drained it. Meanwhile, the meat was done.
I took a large pateeli, added one layer of meat, then rice, put some chopped pudina, then another layer of meat, another layer of rice, covered the lid tightly and put on high first, then low until rice was fully cooked. You may want to put a tawa under the pateeli so prevent burning, or put the pateeli in a 350 degree oven for 30 mins.
Re: Aaj kya pakaaya/khaaya
Sheal, can you please post your manchorian receipe. Thanks :)
Re: Aaj kya pakaaya/khaaya
Niksik so you marinate the meat before cooking it??
Does it taste better if you do so??
Ive never done that other than Kachay gosht ki biryani.
Im going to try it now
Thankyou :)
Re: Aaj kya pakaaya/khaaya
It does taste better I think Adra. The masala is also smoother. I marinate it for just 30min to an hour while doing the other preps.
I know i love the plate too!!! my first ever dish set
Woww…Your chili chicken looks mouth watering!!! :k: