Veg Biryani

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                          Veg Biryani   Ingredients  :                      Quality Basmati rice - 300 g, Tomato - 150 g, Onion - 150 g, Potatoes - 100 g, Carrots - 100 g, Peas, Beans, Corn - 75 g (Daula 25 g), Chili powder - One tablespoon  , Turmeric powder - a quarter teaspoon, salt - to taste, yogurt - two tablespoons, lemon - half, green chillies - two, coriander leaves - a quarter, mint - a quarter, oil - 75 ml, ghee - two teaspoons, pound.  , Clove, Elam - Daula One   Recipe  : Chop onions, tomatoes and vegetables.  Soak the rice for 20 minutes. Pour oil and a tablespoon of ghee in the cooker, add coriander, cloves, cardamom, onion and fry well.  When the onion is wilted, add the ginger garlic paste and saut until it turns green. Add the tomatoes, green chillies, three-quarters of the coriander, mint, chilli powder, turmeric powder, salt and stir well.  Stir and cook for 5 minutes. Then add corn, peas and yoghurt, stir and leave to simmer for 5 minutes. Add water, 30
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Chettinad Fish Biryani.

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              Chettinad Fish Biryani
required things:

 Basmati rice - 5 kg

 Fish - 1 kg (large variety)

 Onion– 3

 Tomatoes - 3

 Green Chili - 3

 Ginger, Garlic Paste - 3 tbsp

 Bark, cloves, tenderloin, French leaf - 2 each

 Yogurt - one and a half cups

 Chili powder - 2 and 1 tbsp

 Turmeric powder - 1 and a half tablespoons

 White pepper powder - one tablespoon

 Cumin powder - one tablespoon

 Anise powder - half a teaspoon

 Garam masala powder - 2 tbsp

 Getty Coconut Milk - One cup

 Lemon juice - a tablespoon

 Oil

 Mint, coriander leaves

 Salt

 Recipe:

 Clean the fish.  Add half a teaspoon of turmeric powder, a teaspoon of chilli powder, a tablespoon of ginger, garlic paste and salt to the fish and fry.

 Soak the rice.  Chop the onion, tomato and green chillies. Put the fried fish in the batter and fry for half a minute.

 Pour oil in the pan and season with coriander, cloves, cardamom and brinjal leaves.  Then add onion, green chillies and fry till golden brown. Add ginger, garlic paste and anise powder.

 Add tomatoes, and powdered varieties and stir well.  Then add coriander leaves, salt and leave to boil for 5 minutes.

 Then add the fried fish pieces and let it boil for 2 minutes and set the fish aside.  Pour the fish frying oil over the curry.

 Then remove the rice and put it in the curry, add the butter, cover and let it simmer for 15 minutes.  Then stir well and add the fish pieces.  Sprinkle with coriander leaves.

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