• Method 

• Heat oil in a pot.

• Add the whole spices and sliced onion, fry till they are lightly brown.
• Add in ginger paste and garlic paste, fry again till it releases aroma.
• Then add chicken, cook nicely till the oil starts to float.
• Now mix in well beaten yogurt , cook it
• Mix in salt, red chili powder,& all remaining spices & potatoes and add one cup of water.
• Simmer on low flame till the oil starts to float.
• Now add fresh coriander, mint leaves and green chilies, fry again for few minutes. Take it off the flame.
• Now fill a large pot with four liter water, salt, one stick of cinnamon, two green cardamom and three cloves. Bring it to a rolling boil.
• Add rice to boiling water and cook till 3/4 done. Meanwhile strain the clarified butter from the chicken gravy and keep aside.
• Strain the rice in a strainer.
• Spread a layer of rice over it. Spread chicken with little gravy over the rice. Top it with another layer of rice. Then another layer of chicken with gravy. Finish with last layer of rice.
• Spread a thick cloth over the mouth of the pan and cover it with a tight lid.
• Heat a griddle pan and place the pot over it.
• Steam the biryani over very low heat for 15 minutes.
• Serve hot with eggplant curry and raita.

Amrood Banana Ki Chaat

1. Banana 4 cutting 
2. Gave 1kg cutting 
3. Sugar 3 tbsp 
4. Black pepper powder 1sp 
5. Lemon 1tsp 

Method 

• In banana & gave add all ingredients cool it then serve 

Badami kheer 

1. Fresh milk 1 litre
2. Rice ½ cup (soak in water)
3. Almond hal cup graind 
4. Cardamom powder 1tsp  
5. Sugar 2 cup
6. Condensed milk ½ tin
7. Pistachio and almond crush 10 for serving 
8. Silver paper for garnish
9. Yellow colour pinch off 

• Method 

1. In a saucepan heat milk with rice a low flame.
2. When it starts to boiling then add cardimom and add it sugar.
3. Now stir it and add condence milk with  almonds paste then add yellow colour.
4. When the milk starts to thicken, pour it into a bowl.
5. Garnish with blanched almonds, pistachios and silver paper

Deghi Qorma 

Ingredients

• Morton 1kg 

• Ginger-Garlic paste 2 tsp

• Salt 1 tsp

• Cardamoms (green) 4

• Cardimom powder 1tsp 

• Cloves 8

• All spice (grounded) 1/2 tsp

• Coriander powder 1/4 tsp

• Chili powder 2 tsp

• Golden Fried onion (grounded) 1/2 cup 

• Black pepper 10 

• Yogurt 1cup 

• Nutmeg & mace powder hasf tsp 

• Method
• Mix all the spices in curd.

1. Heat ghee in a pan and add spicy curd and meat in it and fry.
2. Lower heat cover and cook till half done.
3. Now add in grounded fried onions and stir fry for a while.
4. Then add yogurt
5. Cook on low heat till meat is tender and a thick gravy is left with ghee floating on top then add nutmeg & mace & corriandar powder.
6. Lastly add in kewra.Serve hot with naan.