side gravy for biryani - 1 2 nos Dry red chili 1 tbspCorainder seeds 1/2 tspCumin seeds 1 tsp Black pepperc 1/2 tsp Fennel seeds Cinnamon stick Cloves ilaichi Star anise Ing-2 15 nos Small onion Green Chili Garlic Ginger Ing 3 2 nos Bay leaves 1/2 tsp kasuri methi 1 tsp Kashmiri Chili powder 1 tsp dhania haldi Curry leaves kothmir Oil 2 nosTomato 1 tsp coconut paste 1 1/2 tsp salt 1/2 cup Water
Indian chicken biryani recipe. I followed this recipe almost exactly; however, I didn't need to add extra water at the end. Enough was leached out of the tomatoes. I didn't love this version of biryani and wouldn't likely make it again.
Mutton Nahari By Zebi Zubair -- Nahari, it's hot, spicy and best eaten in the earliest hours. From the kitchens of the Mughals with spices capable of curing cough & cold. This is a melt in the mouth mutton curry.