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| Ingredients 1 kg chicken 1 kg long grain rice (like Basmati) 1½ cup clarified butter (ghee)/ oil 2 teaspoons each ginger and garlic paste 4 tablespoons Ferns' Biryani Curry Paste 1 tablespoon cinnamon, cardamom, cloves ½ g saffron 1 large cup curd/ yogurt 4 lemons A few sprigs of mint leaves A few sprigs of fresh coriander 5 medium tomatoes 5 medium onions (sliced thinly) |
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Method Heat oil. Fry sliced onions until golden brown and keep aside. Marinate the chicken in beaten curd, ginger garlic paste and Ferns' Biryani Curry Paste. Par boil the Basmati rice in water with chopped mint leaves, juice of ½ a lemon until ¾ done. Heat ½ cup oil and sauté the chicken pieces for 10-15 minutes, add sliced tomatoes, chopped mint leaves and coriander leaves. Cover for 5 minutes until chicken is coated with a thick gravy. Grease an ovenproof dish with clarified butter (ghee). Place the chicken with gravy at the bottom and top it with the under-cooked rice. Place fried onions, round slices of tomatoes on top, with a few chopped mint and coriander leaves and sprinkle with saffron. Cover with a tight fitting lid and bake in a hot oven for 20 to 25 minutes or on a slow flame with a griddle underneath. Serve hot with a salad and a raita. |
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| Ingredients 3 tablespoons clarified butter (ghee) 2 large onions, sliced fine 500g mutton, cut into pieces 1 tablespoon Ferns' Biryani Paste 100 ml yogurt Salt to taste 400g Basmati rice 650 ml water Few strands saffron, soaked in warm milk. |
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| Method Fry the sliced onions in ghee till well browned. Put in the Ferns' Biryani Paste and fry for a minute. Add the mutton pieces, a few at a time and fry well till brown. Add ½ cup water, yogurt and salt to taste and simmer till meat is tender and gravy is thick. Meanwhile wash rice and add 650 ml water. Bring to the boil on high heat then simmer till rice is almost done and water is absorbed. In a heavy greased casserole spread half the rice. Pour half the saffron liquid and then spread half the cooked meat evenly. Repeat the process. Cover tightly and bake in oven for 30 minutes. |
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| Ingredients 350g cottage cheese (paneer) 200 ml oil 1 large onion 2 tablespoons Ferns' Biryani Paste |
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| Ingredients 2 medium sized carrots 1 small cauliflower 2 medium sized potatoes 50 g shelled green peas ½ kg pulao rice 10-12 French beans 1 teaspoon ginger and garlic paste 1 tablespoon Ferns' Biryani Curry Paste 1 each cinnamon, cardamom, clove, bay leaf ½ g saffron ½ cup curd/ yogurt A few sprigs mint leaves A few sprigs coriander leaves 4 tomatoes Salt to taste |
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Method Heat oil, fry sliced onions until golden brown and keep aside. Cut the carrots, potatoes and beans into batons, cauliflower into florets. Heat oil, sauté the above vegetables and peas along with salt, curd and Ferns' Biryani Curry Paste. Add sliced tomatoes, chopped mint leaves and coriander leaves. Cover for 5 minutes until the vegetables are coated with a thick gravy. Remove and keep aside. Grease an oven- proof dish with clarified butter, spread alternate layers of rice and vegetable mixture, the top most layer being rice. Place fried onions, round slices of tomatoes on top, with chopped mint leaves and coriander leaves. Sprinkle with saffron. Cover with a tight fitting lid and bake in a hot oven for 15 - 20 minutes. Serve hot with a salad and a raita. |
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| Ingredients 250 g lasagna sheets ¼ cup oil Salt to taste ½ kg minced meat 2 cups tomato purée 3 teaspoons Ferns' Biryani Curry Paste 3 - 4 onions ½ teaspoon each oregano, basil and thyme ½ kg cooking cheese 2 cups white sauce Parsley for garnish |
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| Method Soak pasta in hot water, salt and 2 teaspoons oil. When softened, drain and keep aside. Heat oil. Add chopped onion and fry until lightly colored. Add minced meat, Ferns' Biryani Curry Paste and fry for 2 minutes. Add tomato purée and 2 cups of water and simmer until meat is cooked and the consistency that of a sauce. Add thyme, basil and oregano. In a large oven proof dish arrange alternate layers of pasta, meat sauce and white sauce, the top most layer being white sauce. Top it with grated cooking cheese and bake in oven till top is golden brown. Garnish with sprigs of parsley, serve hot. |
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Ingredients |
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| Method Heat oil, add chopped garlic, onions and bay leaves. Add jointed chicken and sauté until golden brown and add Ferns' Biryani Curry Paste. Add the rice and fry for 2 minutes. Add salt, stock, french beans, peas, bacon and prawns. Cover and cook until the rice is cooked and meat is tender. Add crushed saffron and mix. Serve hot. |
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