Mughlai Mix Daal

Mughlai Mix Daal

If you ask me about best history of an kingdom, i would definitely say Mughals because what i have read about the empires throughout history i have learnt one thing about Mughals and that is love and respect they gave to people of their kingdom was unreal. You can walk through the nations they ruled and you will find buildings telling you how good they were. Taj Mahal will tell you what they thought about love, Wells dug during their time will tell you what they thought about poor and Grand Trunk road from Dehli to Kabul will tell you how great leaders they were. Their respect for other religions was unreal and that is the reason their kingdom was free to practice any religion and they were ruling over religions, cultures and societies more then anyone before them and since. If we just talk about just one topic of life we will respect them for what they have given us, Food one of the most important topic of any culture, society or nation, and Mughals have given us from delicious to healthy recipes and today i am going to share the recipe which is both, delicious and healthy.

Daal (lentil) has several benefits including the fact that it is nutritious. Lots of vitamins are found in daal, extremely rich in soluble fiber which forms a gel-like substance in the digestive tract. Like all of their food recipes Mughals used lentils in their diet like non others and made use of this natural disease fighter. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Split yellow gram 1tbsp

2: Split red lentil 1tbsp

3: Split bengal gram 1tbsp

4: Split black lentils 1tbsp

5: Salt as per taste

6: Onions 2 (finely chopped)

7:  Red chili powder 1tsp

8: Turmeric powder 1/2 tsp

9: Cumin seeds 1tsp

10: Ginger & Garlic paste 2tsp

11: Tomatoes 2 (finely chopped)

12: Garam masala 1/2 tsp

13: Yogurt 1/2 cup

14: Lemon juice 2tsp

15: Coriander 1 tbsp (finely chopped)

16: Cooking oil 2tbsp

17 Water as required

Method:

Soak all the daals (lentils) in a bowl for at least one hour.

In a pressure cooker add 3 cups of water, split yellow gram, split red lentil, split bengal gram, split black lentils, salt and turmeric powder, mix well and cook till 3 whistles, please make sure all the steam has escaped before opening the lid.

Heat the oil in a non stick deep pan, add cumin seeds, when the seeds crackle, add the onions and ginger-garlic paste and saute on a medium flame for 1 minute.

Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.

Add the garam masala, chili powder mix well and cook on a medium flame for 2 more minutes.

Add yogurt and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Add the lentils mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.

Once cooked add chopped coriander and lemon juice and mix well, cover with a lid and cook for 30 seconds on low flame.

Enjoy with Boiled Rice, Chapatis, Naans.

Best weight loss tea

Oolong Tea

They say drink several cups of oolong tea a day, because it might be the best kind of tea for improving your health and is also a delicious and relaxing treat. If you want to loose wight then try this tea because it is one of the best tea for weight loss, people with skin conditions should have few cups a day to get healthy skin, healthy bones is another great benefit also it controls diabetes and works like anti-cancer and improves mental performance and health, these are the benefits of this tea. Oolong Tea is a natural gift that is rich in antioxidants. It also contains vital vitamins and minerals such as calcium, manganese, copper, carotin, selenium, and potassium, as well as Vitamin A, B, C, E and K. Additionally, it contains folic acid, niacin amide and other detoxifying alkaloids.

It is believed that daily consumption of oolong tea can reduce obesity and very effective in controlling the metabolism of fat in the body. It activates certain enzymes, thereby enhancing the functions of fat cells in the body. According to scientific experiments, patients diagnosed with eczema can benefit from drinking 3 cups of oolong tea throughout the day. 

The antioxidants present in oolong tea protect teeth against decay, strengthen the bone structure, prevent osteoporosis, and promote normal, healthy growth of the human body, oolong tea is used as an herbal brew for treating type-2 diabetic disorders and as an addition to other supplementary drugs for treating that disease, it is well-known fact that tea drinkers have a lower risk of getting skin cancer, oolong tea include improved mental performance and alertness. In a detailed study conducted at the Osaka Institute for Health Care Science in Japan, the experimental mice that ingested oolong tea showed a remarkable improvement in their stress levels by 10 to 18 %. The health benefits of oolong tea are basically doubled because of the combined qualities of black tea and green tea. According to the Tea Association of the United States, oolong tea falls somewhere between green and black teas, as its leaves are only partially oxidized.

The manufacture of oolong tea is intricate because some of the basic steps involved in its making are repeated many times before the desired amount of bruising and browning of the leaves is achieved. Withering, rolling, shaping, and firing are similar to black tea, but much more attention to timing and temperature is necessary. One last step, baking or roasting, is exclusive to oolong tea and is referred to as the real art in making this tea. The earliest records of oolong tea can be traced back to Qing dynasty (1644 to 1911) written by Yi Chaoqun, Tea cake went out of fashion in Ming dynasty as the emperors turned towards loose tea So Beiyuan switched production. Their loose tea was glossy and dark - it was called Black Dragon tea.

Ingredients:

1: Oolong tea 30g

2: Green cardamom 2

3: Cloves 2

4: Cinnamon stick 3 cm

5: Water 1lt

6: Honey as per taste

Method:

Crush the cinnamon stick, green cardamom and clove into mortar and pestle, mix the crushed ingredients with green tea leaves.

Boil the water and let it cool for 4 minutes, pour it over the mixture of green tea and mixture. 

Let it steep for three to five minutes, and then pour it through a sieve.

Serve the hot oolonga tea in cups and sweeten to taste with honey.

Spicy Nibbles Curry

Spicy Nibbles Curry

The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747 and first Indian curry house was opened in England in 1810 by an Bengali named Sake Dean Mahomed from the Bengal Presidency and since then Indian restaurants have been Britain's top on the food chain list. Throughout the 19th and early 20th centuries, curry grew increasingly popular in Britain owing to the large number of British civil servants and military personnel associated with the British Raj.

Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BCE from Mohenjo-daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. The establishment of the Mughal Empire, in the early 16th century, influenced the Indian cuisine, especially in the north. Curry was introduced to English cuisine starting with Anglo-Indian cooking in the 17th century as spicy sauces were added to bland boiled and cooked meats. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken Nibbles 1kg

2: Onions 2 (finely chopped)

3: Red chili powder 1tbsp

4: Tomatoes 3 (chopped)

5: Ginger & Garlic paste 1tsp

6: Green chilies 4 (finely chopped)

7: Turmeric powder 1tsp

8: Coriander powder 1tsp

9: Cumin powder 1tsp

10: Lemon juice 1tsp

11: Salt as per taste

12: Water half cup

13: Cooking oil 2tbsp

14: Coriander leaves half cup (finely chopped)

Method:

Heat cooking oil in a non stick pan, add onions and cook till transparent, add red chili powder and cook for 1 minute on low flame, add salt, ginger & garlic paste and cook for 1 minute, add tomatoes, green chilies, turmeric powder, coriander powder, cumin powder, lemon juice and mix well add chicken nibbles and water and mix well, cover with a lid and cook for 25 - 30 minutes on low flame, keep stirring time to time. Check if its cooked turn the flame off, sprinkle the coriander leaves and cover it for few minutes.

Enjoy with Naans, Chapatis or Boiled rice.

Keema Karela

Keema Karela

The combination of bitter gourd and mince meat goes so beautifully with this dish that one would say finger licking dish. This Pakistani dish is really famous all over India and Pakistan and no dining table is complete without Keema Karela. It is very hard to cook perfectly and it does take skills to cook this yummy dish.

If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Mince meat 1kg

2: Bitter gourd 5 medium

3: Onion 3 medium (finely chopped)

4: Tomatoes 3 (diced)

5: Ginger & Garlic paste 1tbsp

6: Green chilies 4 (finely chopped)

7: Red chili powder 1tbsp

8: Salt as per taste

9: Turmeric powder 1tsp

10: Coriander powder 1tsp

11: Cooking oil 2tbsp

12: Garam masala powder 1tsp

13: Mint leaves 1 cup (finely chopped)

14: as required

Method:

Peel and cut bitter gourd in thin long or round slices, apply salt for an hour, wash and squeeze with a napkin.

Heat 2tbsp oil in a wok and fry the bitter gourd till turned light brown on medium flame, remove from the wok and set aside.

Heat 1tbsp in a non stick pan, add onions and cook till light brown, add mince meat, ginger garlic paste, turmeric powder, red chili powder, salt and chopped tomato, coriander powder, green chilies mix well, add 1 cup of water, cover with a lid and let it cook on low flame till water evaporates, add garam masala and mix well, sprinkle mint leaves and cover with the lid, cook for 5 minutes on low flame.

Enjoy with naan or chapattis...

Chicken Jalfrezi

Chicken Jalfrezi

Chicken Jalfrezi means marinated spicy chicken and this dish has influenced by Chinese Stir fried chicken. The dish was invented by The governor of Bengal Lord Marcus Sandys during British Raj. The governor was well known for his love of Indian spices and also gave England the gift of Worcestershire sauce by converting the Jaggery Chutney into Worcestershire sauce. The idea of chicken jalfrezi came when his staff would reheat the left overs and it first appeared in cookbooks of the British Raj as a way of using up leftovers . As the time passed, Indian restaurants adapted the method to make stir-fry with marinated meats. 

It is still one of the best dish eaten by rich and high class in India and Pakistan. As the dish includes green chillies, a jalfrezi can range in heat from a medium dish to a very hot one. Chicken jalfrezi is considered an Indian Chinese or Pakistani Chinese dish, with a mix of Chinese and South Asian cooking techniques used in its preparation. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken meat 1kg (boneless cut in small pieces)

2: Vegetable Oil 1/2 cup

3: Onion 3 medium (grated)

4: Ginger & Garlic paste 1tbsp

5: Salt as per taste

6: Red chili powder 1tbsp

7: Coriander powder 1tbsp

8: Turmeric powder 1tsp

9: Tomatoes 4 medium (chopped)

10: Green chilies 4 (finely chopped)

Method:

Heat the oil in a large deep frying pan on medium flame, add onions, ginger & garlic paste and cook for 2 minutes, add chicken pieces,turmeric, chili powder, green chilies and salt, fry gently keep stirring, add tomatoes, coriander powder and cook till it's water dries on medium flame.

Serve hot with Chapatis, Naan, Boiled rice.

Enjoy...

Izzy Chicken Wraps

Izzy Chicken Wraps

Today i have tried something which does not only taste yummy and refreshing but also very simple to make it's wraps! chicken wraps. You have probably tried all sorts of wraps but believe me once you try these Izzy chicken wraps you will forget the rest. Main ingredients you need are chicken, mix vegetables and sauce wrapped in tortilla wrap.

Legend has it that Tortillas were invented by a peasant for his hungry king around 10,000 BC, and were made of native maize with dried kernel. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Tortilla wraps 8

2: Mix Salad as required

Spicy Filling:

1: Chicken half kg (cut in small pieces or shredded)

2: Mix vegetables 1 cup

3: Salt as per taste

4: Tandoori masala 1tbsp

5: Oil 1tbsp

6: Ginger & Garlic paste 1tsp

Sauce spread:

1: Milk 1 cup

2: Plain flour 1tsp

3: Salt as per taste

4: Black pepper 1tsp

5: Onion 1 small (finely chopped)

6: Oil 1tbsp

Method:

Sauce:

Heat 1tbsp oil in a non stick pan add onions and cook till transparent, add plain flour and cook on low flame for 2 minute, add milk, salt, black pepper and cook on low flame keep stirring till it is a lump free thick sauce now take it off the stove and let is cool on room temperature.

Spicy filling:

Heat the oil in a non stick deep pan, add tandoori masala, salt, ginger & garlic paste and cook for i minute on low flame, add chicken pieces and mix vegetables and mix well, cover the pan with a lid and cook on low flame for 25 to 30 minutes or till its done, set aside and let it cool down.

Spread the sauce on the tortilla wraps starting from middle, add spicy filling and mix salad and wrap it.

for best taste grill once wrapped.

Enjoy

Prawn Biriyani

Prawn Biriyani

Prawn Biriyani is one of the most delicious and healthy dish, It is true that Mughals are the people who revolutionized Indian cooking culture and eating habits, during mughal era the royal cooks competed with each other and kept  kept experimenting a lot in the kitchen, and did get high rewards for it as well. Prawn biriyani is well famous in mainly coastal areas of Indian-subcontinent but has spread through the nation rapidly. 

Rice are one of the great gifts from God to humankind, probably biggest consumed food in the world. When you have such a big demand for something then its very hard to say that it has only few varieties, the varieties rice dishes have its unbelievable, different communities and cultures have been enjoying rice different ways throughout the history. You open history books and will find lots of rice dishes from around the world. you can enjoy rice with almost anything and everything, if you go through Mughal's food history you will find them eating with meat, you go through Chinese history you will find them eating stir fried rice, Arabs enjoy their kabsa. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Prawns 2kg (washed with salted water)

2: Basmati rice 1kg (soaked in water for 20 minutes)

3: Garlic & Ginger paste 1tbsp

4: Onion 2 (finely chopped)

5: Spring onions 1 cup (finely chopped)

6: Red chili powder 1tbsp

7: Salt as per taste

8: Tomato puree 2tbsp

9: Nutmeg powder 1tbsp

10: Lemon juice 1tbsp

11: Cooking Oil 1 ½ cup

Method:

Heat the oil in a pan, add onions and cook till brown, add ginger & garlic paste, tomato puree and red chili powder and cook for 2 minutes, add prawns and cook till water from prawns dried, add salt, nutmeg powder, lemon juice and spring onions cook for 1 minute, add rice and cook for 1 minute, add 5 cups of water and mix well, cover with a lid and cook till water dried, turn off the flame and leave them covered for 5 minutes.

Enjoy...

Izzy Hot Pasta

Izzy Hot Pasta

They say Italians have style, food and pasta but how much of that is true. Arabs were enjoying noodles centuries before Marco Polo imported pasta from china in  the time of the Yuan Dynasty (1271-1368). Chinese had been consuming noodles as early as 3000 B.C. In Greek mythology, it is believed that the god Hephaestus invented a device that made strings of dough. This was the earliest reference to a pasta maker. I think it does not matter who originated this delicious and healthy food but i do believe no one made use of this food better then the Italians.

The benefits of pasta are not only to your body but it is one of the least intensive foods to produce. Pasta is more energy dense than fruits and vegetables, which are harder to grow, transport and store year-round. As the planet continues to move toward climate uncertainty, food choices will need to make the best use of the earth’s precious resources. A 2010 report on Sustainable Diets and Biodiversity from the United Nations Food and Agriculture Organization recognized the Mediterranean Diet as a sustainable diet, due to its biocultural diversity. Indeed, pasta is a key harbor of this diversity, as it is used as a canvas for a number of different seasonal ingredients. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Pasta 1 cup

2: Noodles handful

3: Salt as per taste

4: Water to boil the pasta and noodles

5: Green bell pepper 1 small (sliced)

6: Red bell pepper 1 small (sliced)

7: Green peas handful

8: Sweetcorn handful

9: Cheese 1 1/2 cup (grated)

Sauce:

1: Chicken boneless 1/2 kg (cut in small cubes)

2: Red chili powder 1tbsp

3: Green chilies 2 (finely chopped)

4: Onion 1 (finely chopped)

5: Tomatoes 2 small (finely chopped)

6: Salt as per taste

7: Ginger & Garlic paste 1tsp

8: Lemon juice 1tsp

9: Butter 20g

Method:

Heat 20g butter in a nonstick pan on medium flame, add onions and cook for 3 minutes, add red chili powder and cook for 2 minutes on low flame, add salt, ginger & garlic paste, lemon juice, green chilies and tomatoes cook for another 2 minutes, add chicken and mix well and cover the pan with a lid and cook till it has gravy thicken and chicken is cooked.

In a separate pan add water, pasta, noodles,  salt, bell peppers, peas and sweetcorn and boil till pasta is soft and ready to eat.

Rinse the pasta and add it to the chicken gravy and mix well, cook on low flame for two minutes.

Add the cooked pasta in a baking tray and layer the cheese on top, bake till cheese is cooked as desired.

Enjoy...

Izzy Special Dessert

Izzy Special Dessert

It is my birthday today and i wanted to treat myself with something sweet, even though i am not a big fan of sweet, i love my spices and i love chicken and fish. The recipe i am going to share is simple and tasty. I have been through some history books for the desserts of ancient people and did find some extraordinary desserts people have been enjoying throughout history and will be sharing them in coming days.

I think Arabs have some of the best sweet dishes in the world but Brits and Americans are not far behind, Romans loved their desserts with fruits and honey. The recipe i am going to share is an must have dish in all sorts of ceremonies and occasions in India and Pakistan. Rice pudding is made differently all over Indian sub-continent but they all have one thing in common and that is taste, simply yummy. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Rice 1/4 cup (soaked in water for 1 hour)

2: Milk 4 cups

3: Sugar 1/4 cup or as per taste

4: Cardamom pinch (crushed)

5: Carrots 3 medium (grated)

6: Pistachios 8 (sliced)

7: Almonds 8 (sliced)

8: Butter 1tbsp

9: Coconut 1tbsp (grated)

10: Cashew nuts 8 (sliced)

11: Raisins 1tbsp

Method:

Melt the butter in a non stick fry pan on medium flame, add rice and stir-fry for 2 minutes, add the milk and cook for few minutes, add carrots and cook till the rice are tender and the milk is creamy and reduced to about half (Stir often to ensure the milk does not burn at the bottom of the pan, add sugar, cardamom, almonds and pistachios and let it simmer for few minutes.

Take it off the stove and let it cool (it thickens once it cools down).

Garnish with coconut, cashew nut and raisins.

Enjoy... 

Mughlai Chicken Korma

Mughlai Chicken Korma

They would say anyone who could cook a Korma he could cook for the Moghul court. It is the dish you can say matches the heights of Mughal empire which ran from Kabul to Dehli. The empire was so big that by the time British left six huge nations were carved out of it. Today almost 40% of the world's population lives in just that part of the world which was ruled by the Mughals. Their favorite hobbies were hunting and eating, so you can imagine if Korma was treated as a special dish by the people who gave us 1000s of the best dishes in the history then that dish must be something.

Korma is an Urdu word derived from Turkish word kavurma meaning "cooked meat". Even after 500 years the dish is still treated as a special occasion food, and surprisingly the method has not changed. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chicken 1/2 kg (cut in pieces)

2: Butter 2tbsp

3: Oil 2tbsp

4: Ginger & Garlic paste 2tbsp

5: Turmeric powder 1tsp

6: Onion 3 medium (sliced or chopped)

7: Lemon juice 1tsp

8: Bay leaf 1

9: Caraway seeds 1tsp

10: Yogurt 1 cup

11: All spices 1tbsp

12 Red chili powder 1tbsp

13: Salt as per taste

14: Green cardamom 3

15: Black cardamom 1

16: Sugar 1tsp

17: Melon seeds 2tsp

18: Sesame seeds 1tsp

19: Almonds 6

20: Cashew nuts 6

21: Coconut powder 2tbsp

22: Coriander leaves 1/2 cup (finely chopped)

23: Mace powder 1tsp

Method:

In a bowl add Lemon juice, salt and turmeric powder and mix well, add the chicken pieces and marinate the chicken well, set aside.

In a grinder add melon seeds, almonds, coconut powder, sesame seeds and cashew nuts and grinder them till thick paste is made (use only bit of water or milk).

Heat the oil and butter in a pan, add marinated chicken and cook till chicken has browned, remove the chicken from the pan, add the pan and cook till brown on medium flame, add bay leaf, caraway seeds, green cardamom, black cardamom, sugar and salt, cook for a minute, add ginger & garlic paste, cook until raw smell of ginger goes is gone.

Add half of yogurt and cook until water evaporates.

Add chicken pieces cover and simmer for 10 mins, add rest of yogurt, grinder paste and cook for 3 to 4 mins.

add salt for seasoning and coriander leaves. Sprinkle all spices and mace powder switch off the flame and cover with the lid for few minutes.

Serve hot with Naans, Chapatis or Boiled rice...

Syrniki

Syrniki

Because of extreme weather in Russia the food is mainly the soups and hot foods. I have been searching for years and years for ancient Russian recipes but sadly there is not much in recorded history and it is surprise to me as nation as powerful, rich and full of it's history has almost nothing on such an important topic of life in their recorded history and believe me it is sad because such a beautiful culture should have had given us more about themselves but anyway in coming days i will be sharing some of the history's best foods invented and consumed by Russians throughout the history.

Syrniki is Russian cheese pancakes that are usually garnished with jam, honey, sour cream or even apple sauce. Word Syrniki is derived from the three lettered word ‘syr’, which means cheese in

Russian. Syrniki is made with soft farm cheese, egg, flour, sour cream, butter, salt and sugar. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Farmer’s cheese 1 lb

2: Sugar 2 tbsp

3: Salt as per taste

4: Vanilla essence 1 tsp

5: Eggs 2

6: Raisins 1/2 cup

7: All-purpose flour 2 cups

8: Oil 1 tbsp

Method:

In a bowl add 2tbsp all purpose flour, farmer’s cheese, sugar, salt, vanilla, eggs, raisins and mix well, make 10 equal balls of the mixture, dip each ball in remaining flour and roll so it’s coated well with flour on all sides.

Heat the oil in a non stick skillet on medium-high flame, flatten the balls by using your hands (washed) and cook till golden brown, flip them and cook from other side.

Serve with honey, jam or sour cream, syrniki are cold...

Enjoy...

Pearl Biriyani

Pearl Biriyani

Another gift from Mughal era in India and its called Pearl Biriyani. This Delicious food is also called Kofta (meatball) Biriyani and Shahi Moti Biriyani and is very famous in Indian subcontinent. It is true that Mughals are the people who revolutionized Indian cooking culture and eating habits, during mughal era the royal cooks competed with each other and kept  kept experimenting a lot in the kitchen, and did get high rewards for it as well.

In 19th century Mughal kingdom was in decline, mughals were just front men and the nation was ruled by British. It was 19th century when this dish was invented by cooks of Wajid Ali Shah who was king of Oudh from 1847 to 1856, the dish was to meet the royal standards. They prepared edible pearls by  first beating some exact quantities of gold and silver foils with egg yolks. Which created small silver and gold colored pearls, that was later stuffed into the cavity of a chicken. This chicken was either cooked directly (grilled or immersed into the pilaf). When the chicken was done, it was cut open and the edible shiny gold and silver beads came out of the chicken, just like luminescent pearls. These little pearls were added to the biriyani or pulao just before it was served. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Mince meat 200g

2: Basmati rice 2 cups
3: Onion 1 (finely chopped)
4: Tomatoes 2 ( chopped)
5: Green chilies 2 (finely chopped)
6: Mint leaves 1/2 bunch (finely chopped)
7: cloves 5
8: Cinnamon 1 inch
9: Black cardamom 1
10: Ginger and Garlic paste 3 tsps
11: Red chili powder 2tbsp
12: Turmeric powder 1tsp
13: Green chilies 6
14: Salt as per taste
15: All spices 1tsp
16: Corn flour 1tsp
17: Oil for frying

Method:

In a bowl add cornflour, turmeric powder, 1 tbsp red chili powder, ginger and garlic paste, salt and chopped green chilies, mix well, add mince meat and mix everything very well.

Make small balls of the mixture and layer them in a glass glass dish and microwave in high for 7-8 minutes.

Heat 1 tbsp oil in a pressure pan, add cloves,cinnamon, green chilies, black cardamom, ginger garlic paste and onions and cook for 1 minute, add tomatoes and the mint leaves.and saute well with turmeric,salt and 1tbsp red chili powder, cook till tomatoes are soft and pulpy, add meat balls and cook for another 5 minutes till everything is blended well.

Add rice and 4 cups water and pressure cook till 2 whistles.

Enjoy...