Simple Blog: 2012

Wednesday, 12 September 2012

Watch Free online Movie RAAZ 3 HQ

Watch Free Online Movie RAAZ 3

Movie Cast

Emraan Hashmi

Esha Deol

Bipasha Basu

Esha Gupta

Jecqueline Fernedez

Director

Vikram Bhatt

Music

Pritam

Click here for Watch Raaz 3

Tuesday, 11 September 2012

New Sindhi Biryani With Raita

So Spicy Sindhi Biryani with Recipe

Ingredients:-
For meat curry

1.5 kg—– Mutton
1/2 kg —– Potato, cut into large chunks
1/2 kg —– Tomato, chopped
250 gms —– Yogurt
1 tsp —– Red chili powder
4 tsp —– Salt
3 —– Medium onion, Sliced
2 tsp —– Garlic paste
2 tsp —– Ginger
8 —– Green cardamoms (Chhoti Ilaichi)
4 —– Black cardamom pod (Bari Ilaichi)
10 —– Clove
10 pieces —– Black pepper
1 tsp —– Cumin seed
1 —– Cinnamon stick (Dalchini)
2 —– Bay leaf (Tez Patta)
250 gms —– Oil
6 —– Green chilies
2 tbsp —– Coriander leaves
10-15 —– Prune (Aaloobukharay)

For rice preparation

1 kg —– Basmati rice, soaked in water for at least 1/2 an hour
3 tsp —– Salt
3 —– Bay leaf
3 —– Cinnamon stick
2 —– Black cardamom pod

For final mixing

2 tbsp —– Mint leaf
2 pinches —– Yellow food coloring

Method:-

There are three steps to make Sindhi Biryani

Curry preparation, Rice preparation, Mixing method

Curry Preparation

Fry the onion in oil until it become light brown and take out one-fourth of it. keep aside
In the reaming fried onion Add ginger, garlic, prune, tomatoes, chili powder, salt,
cloves, cinnamon, cardamom, black pepper and cumin seeds and fry until the tomatoes are tender and the water is dry.
Now Add mutton, yogurt and water when needed and cook on medium heat till water evaporated and tomatoes are tender.
In the meantime boil the potatoes until it becomes half cooked.
Finally add green chilies, mint, coriander leaves, and the potatoes to the meat and Simmer for 2, 3 minutes.

Rice Preparation

Put the rice in a pot with water and boil it with salt, bay leaves, cinnamon and
black cardamom.
Drain the water when rice half done.

Mixing method

Layer the curry with the rice in a pot in one on one layers.
On top of the last layer Sprinkle the food color, fried onions ( spare earlier ), and chopped mint leaves .
Tightly closed the lid and make sure no steam passes out and cook on very low heat until the rice is done
Mix it gently before serving.

Serve with Raita.

New Spicy Sindhi Biryani in Food Street

New Spicy Sindhi Biryani

Methed

Chicken 3/4 kg
Rice 1/2 kg
Oil 1 cup
Yoghurt 1 cup
Tomatoes chopped 2 medium size
Onion chopped 2 medium size
Ginger thin slices 3 inch long piece
Garlic crushed 1 medium pod
Green Chillies round whole 6-8 nos.
Fresh Mint leaves chopped 1/2 cup
Fresh Coriander leaves chopped 1/2 cup chopped
Potaoes Coarsley chopped 2
Cauliflowder chopped 1 cup
Carrot chopped 1 cup
Peas 1/2 cup
Red Chilli powder to taste
Salt to taste
Haldi powder 1 teaspoon
Coriander powder 1 teaspoon
Dried Plum 6-8 pieces
Cinnamon stick 4 pieces
Cardamom brown 4 pieces
Cloves whole 12 pieces
Black pepper whole 1 teaspoon
Cumin whole 2 teaspoon
Garam Masala 1 teaspoon
Zarda Colour 1 pinch

Procedure:

Thoroughly wash and soak rice in water for 1/2 hour.
Take 5-6 glass of water in a pan add 2 teaspoon of salt and soaked rice and boil till rice in nearly cooked not fully cooked. Sieve and keep aside.
In a separate pan fry onion till golden brown.
Now add ginger, garlic, yoghurt, tomatoes, round green chillies (if round not available add regular green chillies), chicken, vegetables and spices. Fry for few minutes then cook on medium flame till chicken and vegetables are tender.
Now lower the flame and spread fresh coriander and fresh mint over cooked meat and then spread boiled rice over it. Add 1 pinch of yellow food colour is desired (optional).
Simmer for 10-15 minutes.
Mix together rice nad neat before serving.
Delicious Sindhi Biryani is ready.Serve with salad and raita.

Wash the rice and soak in water for 15 minutes.
Cook the rice with water and salt to taste. Spread the cooked rice in a plate to cool.
Slice onions. Slice eggs lengthwise in half.
Clean and cut chicken into small pieces.
Wash, peel and cut the potatoes into quarter pieces.
Grind the masala ingredients to a smooth paste.
Heat ghee in a frying pan and fry the onions until brown. Remove half and keep aside.
Add ground masala to remaining onions and fry well. Add chicken pieces, potatoes, green peas, salt to taste and fry well.
Add 2 cups of water and cook until all the water is absorbed.
Put 2 tablespoons of ghee in an oven proof dish. Place a layer of fried onions, boiled eggs and sliced tomatoes.
Repeat layers and finish with a layer of rice.
Place in an oven and bake until the top gets brown. Serve hot with raitha (salad) and pickles.

Ingredients:
Rice - 500 gms
Small Chicken - 1
Boiled eggs - 3
Onions - 1/4 kg
Potatoes - 1/4 kg
Tomatoes - 1/4 kg
Shelled peas - 1 cup
Raisins - 50 gms
Nuts (cashewnuts /pistachios) - 50gms
Ghee - 250gms
Juice of 3 limes
For Masala
Coriander seeds - 1 tbs
Cumin seeds - 1/2 tsp
Garam masala powder - 1/2 tsp
A small bunch of coriander leaves
Red chillies - 3
A small piece of ginger
Garlic cloves - 3
Green chillies - 3