• Accomplished
  • Aggravated
  • Amused
  • Angry
  • Annoyed
  • Anxious
  • Apathetic
  • Artistic
  • Awake
  • Bitchy
  • Blah
  • Blank
  • Bored
  • Bouncy
  • Busy
  • Calm
  • Cheerful
  • Chipper
  • Cold
  • Complacent
  • Confused
  • Contemplative
  • Content
  • Cranky
  • Crappy
  • Crazy
  • Creative
  • Crushed
  • Curious
  • Cynical
  • Depressed
  • Determined
  • Devious
  • Dirty
  • Disappointed
  • Discontent
  • Disgusted
  • Distressed
  • Ditzy
  • Dorky
  • Drained
  • Drunk
  • Ecstatic
  • Embarrassed
  • Energetic
  • Enraged
  • Enthralled
  • Envious
  • Exanimate
  • Excited
  • Exhausted
  • Flirty
  • Frustrated
  • Full
  • Geeky
  • Giddy
  • Giggly
  • Gloomy
  • Good
  • Grateful
  • Groggy
  • Grumpy
  • Guilty
  • Happy
  • High
  • Hopeful
  • Horny
  • Hot
  • Hungry
  • Hyper
  • Impressed
  • Indescribable
  • Indifferent
  • Infuriated
  • Intimidated
  • Irate
  • Irritated
  • Jealous
  • Jubilant
  • Lazy
  • Lethargic
  • Listless
  • Lonely
  • Loved
  • Melancholy
  • Mellow
  • Mischievous
  • Moody
  • Morose
  • Naughty
  • Nauseated
  • Nerdy
  • Nervous
  • Nostalgic
  • Numb
  • Okay
  • Optimistic
  • Pakistan
  • Peaceful
  • Pensive
  • Pessimistic
  • Pissedoff
  • Pleased
  • Predatory
  • Productive
  • Quixotic
  • Recumbent
  • Refreshed
  • Rejected
  • Rejuvenated
  • Relaxed
  • Relieved
  • Restless
  • Rushed
  • Sad
  • Satisfied
  • Scared
  • Shocked
  • Sick
  • Silly
  • Sleepy
  • Sore
  • Stressed
  • Surprised
  • Sympathetic
  • Thankful
  • Thirsty
  • Thoughtful
  • Tired
  • Touched
  • Uncomfortable
  • Weird
  • Working
  • Worried
  • User Tag List

    Page 1 of 2 12 LastLast
    Results 1 to 18 of 27
    1. #1
      Senior Member
      ----
       


      Join Date
      Jun 8, 2006
      Location
      South West London
      Posts
      8,158
      Mentioned
      4 Post(s)
      Tagged
      0 Thread(s)
      Meat 1 and half kg (beef or mutton)
      Rice 1 Kg
      Adrak/lehsan paste 6 tablespoon
      Sufeed ilachi 6 (pierce them)
      Laung 10-15
      Oil One cup
      Rocket chilli (mirch malir) 15
      Aroma masala 2 tablespoon
      (Jaefal, jawatri, zera and sufeed illachi grounded)
      Salt 1 and half table spoon
      Yougurt 375 grams
      Kewra water and zarday ka rang

      Mash the rocket chillies. Boil the meat with mashed chillies, yougurt, aroma masala, ginger/garlic paste, long. When meat is tender, dry up the water.

      Boil rice. Put it on the meat stuff, put oil(after heating properly) and put kewra water and zarday ka rang.
      Simmer for 10 mins.
      Last edited by Mostar95; Feb 28th, 2007 at 04:16 AM.

    2. #2
      Senior Member
      ----
       

      HallaGulla's Avatar
      Join Date
      Feb 14, 2007
      Location
      Copenhagen, Denmark
      Posts
      1,112
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      I never new it was so simple to prepare biryani
      ~.~Ajee roothkar ab kahaan jaayiegaa, jahaan jaayiegaa hamain paayiegaa :)~.~
      An Indian among former Indians and current Pakistanis

    3. #3
      Senior Member
      ----
       


      Join Date
      Jun 8, 2006
      Location
      South West London
      Posts
      8,158
      Mentioned
      4 Post(s)
      Tagged
      0 Thread(s)
      I request guppians to try this Its really very very tasty.

    4. #4
      Senior Member
      ----
       


      Join Date
      Jun 8, 2006
      Location
      South West London
      Posts
      8,158
      Mentioned
      4 Post(s)
      Tagged
      0 Thread(s)
      I have also got the recepie of layerd-spicy biryani which is mainly cooked everywhere in the world.

      But this one is unique. I request the expert cooks to try it and let me know it.
      Last edited by Mostar95; Feb 28th, 2007 at 04:49 AM.

    5. #5
      Senior Member
      ----
       

      Aqls's Avatar
      Join Date
      Nov 23, 2006
      Posts
      1,913
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      WOW !!yummy,i'l try this in coming weekend

    6. #6
      Senior Member
      ----
       


      Join Date
      Jul 10, 2002
      Posts
      8,750
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      There are only two biryaaniz.

      Sindhi Biryaani (the original and still the best) *veal meat
      Bombay Biryani (a replica of Sindhi Briyani, also good in taste) *beaf or chicken

      Then there are few variants (but not really biryani)

      Plaao Biryani
      Kachay gosht ki biryani

      Dehli walay have their own Nihari, Haleem and Paye, let it be like that.

      Biryani belongs to Sindh!
      charah saazon se alag hai mayar mera kay main
      zakham khaaonga tou kuch aur nikhar jaaonga

    7. #7
      Senior Member
      ----
       

      MARRIED NY's Avatar
      Join Date
      Jan 23, 2002
      Location
      ny
      Posts
      2,555
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      the orignal is heydrabadi kachay ghousht ki biryani...sindhi aur bombay walee r not original,,aur bomabay ppl dont make biryani,,the rice that they make is call akhni,,with meat and lots on tamatar and aloo..

    8. #8
      Senior Member
      ----
       


      Join Date
      Jun 8, 2006
      Location
      South West London
      Posts
      8,158
      Mentioned
      4 Post(s)
      Tagged
      0 Thread(s)
      No doubt, the Sindhi biryani or the spicy layered biryani is unique in taste! But this Delhi biryani has got its own taste.

      Haath kangan ko arsi kya!
      Azmaish sharth hia!

    9. #9
      Senior Member
      ----
       


      Join Date
      Jul 10, 2002
      Posts
      8,750
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      MNY - As anyone who knows the origins of biryani, haleem, nihari and paye and you would know that biryani was originated from Sindh. Let it be please. Dilli wale have lots of foods to claim, so are hyderabadi (baghare baingan and double ka meeta type of things).

      Biryani is ain't dilli wale or hydrabadiz business. However I try all sort of biryani and will definetely give this recipe a try.
      charah saazon se alag hai mayar mera kay main
      zakham khaaonga tou kuch aur nikhar jaaonga

    10. #10
      Senior Member
      ----
       

      MARRIED NY's Avatar
      Join Date
      Jan 23, 2002
      Location
      ny
      Posts
      2,555
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      ok jee chalo ap theek keh rahyho..bhala is may ghusa honay ki kia baat hai
      sind ki he sahee..

    11. #11
      Senior Member
      ----
       


      Join Date
      Jun 8, 2006
      Location
      South West London
      Posts
      8,158
      Mentioned
      4 Post(s)
      Tagged
      0 Thread(s)
      One should note that Biryani is now an international food like pizza, burgers and fried cheiken. And we have many variants of this even some cooked by english cooks.

    12. #12
      Senior Member
      ----
       

      HallaGulla's Avatar
      Join Date
      Feb 14, 2007
      Location
      Copenhagen, Denmark
      Posts
      1,112
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      Quote Originally Posted by Mostar95
      Meat 1 and half kg (beef or mutton)
      Rice 1 Kg
      Adrak/lehsan paste 6 tablespoon
      Sufeed ilachi 6 (pierce them)
      Laung 10-15
      Oil One cup
      Rocket chilli (mirch malir) 15
      Aroma masala 2 tablespoon
      (Jaefal, jawatri, zera and sufeed illachi grounded)
      Salt 1 and half table spoon
      Yougurt 375 grams
      Kewra water and zarday ka rang

      Mash the rocket chillies. Boil the meat with mashed chillies, yougurt, aroma masala, ginger/garlic paste, long. When meat is tender, dry up the water.

      Boil rice. Put it on the meat stuff, put oil(after heating properly) and put kewra water and zarday ka rang.
      Simmer for 10 mins.
      Mostar bhai, sufeed illachi agar grounded hai to poori ki poori hi biryani main chali jaayegi. Maza kharab ho jaayega.

      It should be ground not grounded like an aircraft.
      ~.~Ajee roothkar ab kahaan jaayiegaa, jahaan jaayiegaa hamain paayiegaa :)~.~
      An Indian among former Indians and current Pakistanis

    13. #13
      Senior Member
      ----
       

      Amani06's Avatar
      Join Date
      Apr 13, 2006
      Location
      London, UK
      Posts
      1,334
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      Im defo gonna try this 1 out at home. Thanks for sharing.

    14. #14
      Senior Member
      ----
       


      Join Date
      Jun 8, 2006
      Location
      South West London
      Posts
      8,158
      Mentioned
      4 Post(s)
      Tagged
      0 Thread(s)
      Sorry for poor english! And thanks for correction.

    15. #15
      Senior Member
      ----
       


      Join Date
      Jun 8, 2006
      Location
      South West London
      Posts
      8,158
      Mentioned
      4 Post(s)
      Tagged
      0 Thread(s)
      I mean you have to grind Jaefal, jawatri, zera and sufeed illachi together to make a poweder. And then use two tablespoon.

    16. #16
      Senior Member
      ----
       

      HallaGulla's Avatar
      Join Date
      Feb 14, 2007
      Location
      Copenhagen, Denmark
      Posts
      1,112
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      Quote Originally Posted by Mostar95
      Sorry for poor english! And thanks for correction.
      Hum kabhi kabhi mazaak karte hain.

      Anyway thanks for simple steps....I can try it.
      ~.~Ajee roothkar ab kahaan jaayiegaa, jahaan jaayiegaa hamain paayiegaa :)~.~
      An Indian among former Indians and current Pakistanis

    17. #17
      Junior Member
      ----
       


      Join Date
      Jan 30, 2007
      Posts
      33
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      Quote Originally Posted by Mostar95
      Meat 1 and half kg (beef or mutton)
      Rice 1 Kg
      Adrak/lehsan paste 6 tablespoon
      Sufeed ilachi 6 (pierce them)
      Laung 10-15
      Oil One cup
      Rocket chilli (mirch malir) 15
      Aroma masala 2 tablespoon
      (Jaefal, jawatri, zera and sufeed illachi grounded)
      Salt 1 and half table spoon
      Yougurt 375 grams
      Kewra water and zarday ka rang

      Mash the rocket chillies. Boil the meat with mashed chillies, yougurt, aroma masala, ginger/garlic paste, long. When meat is tender, dry up the water.

      Boil rice. Put it on the meat stuff, put oil(after heating properly) and put kewra water and zarday ka rang.
      Simmer for 10 mins.

      can u please translate this to english please...

      *Adrak/lehsan paste 6 tablespoon
      *Sufeed ilachi 6 (pierce them) - i know somthin cardomom - wats 'sufeeed'?
      *Laung 10-15
      *Rocket chilli
      *Aroma masala 2 tablespoon
      (Jaefal, jawatri, zera and sufeed illachi grounded)
      *Kewra water and zarday ka rang

      thanks

    18. #18
      Senior Member
      ----
       

      HallaGulla's Avatar
      Join Date
      Feb 14, 2007
      Location
      Copenhagen, Denmark
      Posts
      1,112
      Mentioned
      0 Post(s)
      Tagged
      0 Thread(s)
      Quote Originally Posted by shazahussain
      can u please translate this to english please...

      *Adrak/lehsan paste 6 tablespoon (Ginger Garlic paste)
      *Sufeed ilachi 6 (pierce them) - i know somthin cardomom - wats 'sufeeed'?
      Sufeed means white (White cardamom)
      *Laung 10-15 (cloves)
      *Rocket chilli (firebrand chillies) needs no further explanation
      *Aroma masala 2 tablespoon
      (Jaefal, jawatri, zera and sufeed illachi grounded)
      *Kewra water and zarday ka rang

      thanks
      Zera or Jira (Black cumin)
      jaefal (nutmeg)
      Jawatri (mace)
      Kewra (vetriviere)

      You can see english translation for these in following link:
      http://www.sanjeevkapoor.com/
      under glossary section.
      ~.~Ajee roothkar ab kahaan jaayiegaa, jahaan jaayiegaa hamain paayiegaa :)~.~
      An Indian among former Indians and current Pakistanis

    Page 1 of 2 12 LastLast