Curry  King

Simple Recipes

  Ready To Cook Gravies: Just Stir Fry Vegies, Paneer , Chicken , Mutton & Add Ready Gravy To Simmer  For Few Minutes . You Can Add Chilies , Little Gram Masalas As Per Your Taste Or Variations . 

 There Is Also Choice Few Base Gravies Like Red , Brown , Yellow & White – Many Exciting Combinations Can Be Made .

Easy Biryani On Table!!!

How To Make Easy biryani At Home

Biryani Paste Double Concentrated :  

Portions to make Biryani:

A] 150 gms Paste :  300 gms Chicken , 60 to 70 gms Curd , 300 gms Raw Rice .

B] 300 gms Biryani Paste: 500 gms Chicken , 130 to 150 gms Curd , 500 gms Raw Rice .

C] 1000 gms Biryani Paste : 1000 gms Chicken , 250 to 270 gms Curd , 1000 gms Raw Rice .

Cooking Instructions for 300 gms Paste:

1. Take 300g Of Biryani Paste In A Bowl Add  400 TO 500 gms of Chicken or Mutton , Fish, Egg , Paneer Or Vegetables In  of 150 to 200 gms Curd ,   Mix it Thoroughly In A Bowl and keep it for Marination for Around 2-3 hours. 

2. Take A Pan Add One Table Spoon Of Ghee Or Oil And Cook The Marinated Mixture Add Little Tomato Puree For Tangy Taste And Color , Cook Till The Protein Within It Gets Cooked. Add Little Tomato Puree For Tangy Taste And Color. ( Dilution Of The Double  Concentrated Paste As Per Your Choice ) 

3. Cooking Rice: Take  400 to 500 gms oF Raw Basmati Rice Add Brown Oinons & Little Ground Jeera / Cumin To Give Brown Color To Rice & Also Add Little  For Flavour Tej Pata / Bay leaf , Black Cardamom , Green Cardamon , star anise / chakri phool , Cinnamon , Mint Leaves  , Coriander leaves  , few Drops Of Lime & Little Desi Ghee.
4. In The Biryani Pot Place The Layers Of Above Cooked Masala And Basmati Rice , Sprinkle Brown Fried Onions For Flavour & Give Dum.
5. Once Done Serve Lavishly & Enjoy
6. Total Final Biryani made will be appx. 2 kg. ( Sufficient for 5 to 6 Persons )

Cheers!!!  Enjoy Biryani From Kitchens Of Nawabs

Biryani Paste Can Also Be Used for Making Excelent Bhuna Gravy  Dish for Chicken , Mutton Or Paneer …

Shelf Life: 12 Months ( Refrigerate Once Opened ) / No Preservative Or Colors Used Used

Packing Sizes: 1 Kg &  300 gms x3 = 900gms

Now Make Best लाजवाब शाही Biryani 

Dum Pukht?

This traditional Indian slow-cooking technique allows the dish to breathe and seals in all the flavours.

If you’ve ever had dum biryani, you’d have experienced how the cooking technique of dum pukht imparts such incredible flavour and aromas to a simple dish of spiced rice. Tear open the layer of dough and you would have been greeted by steaming aromatics and fluffy rice redolent of herbs and spices.

Dum pukht is a traditional cooking method that can be traced to the royal kitchens of the Awadh region in India and the words “dum” and “pukht” mean to breathe and to cook, respectively. This technique involves placing the food in a heavy-bottomed brass or clay pot called a handi, sealing it tightly with dough and cooking it over a low flame.

Cooking Is Not Complete W/O Authentic Garam Masalas

Chef’s Special Garam Masala Gives Boost To Your Curries Flavors

Garam Masala Is A Warm, Fragrant Spice Blend With Lots Of Layers Of Flavor. Not Every Blend Will Taste The Same, But You'll Likely Get Hints Of Cinnamon, Cloves Or Peppercorns. Try A Pinch On Roasted Vegetables , Curries —You'll Really Taste It!

What Is The Purpose Of Garam Masala?

The Main Benefit Of Adding Garam Masala To Your Food Is That It Stimulates Appetite And Boosts Digestion By Promoting Release Of Gastric Juices In The Stomach. Cloves And Cumin In The Garam Masala Keep Indigestion At Bay And Cloves Also Help In Preventing Acidity.

A Pinch Of Garam Masla Does Wonders

Just Easy & Simple To Make You A Chef

Food Safety & Shelf Life 

Convenient Safe Gravies

The Food Is First Prepared, Either Raw Or Cooked, And Then Sealed Into The Retort Pouch. … The Food Inside Is Cooked In A Similar Way To Pressure Cooking Called Sterilization. This Process Reliably Kills All Commonly Occurring Microorganisms (Particularly Clostridium Botulinum), Preventing It From Spoiling.

No Preservatives  Needed For Retorted Products – Safe & Healthy

The Lamination Structure Does Not Allow Permeation Of Gases From Outside Into The Pouch. Therefore Shelf Life Of Retort Products Will Be 12 Months To 36 Months In Ambient Conditions Without Refrigeration.

Most Commonly Used By Nasa On Space Shuttles , Army . Now As Convenient Safe Food For Home Use. Milk Is Very Common Example Of Satirized Retort Food . Retorted Food Can Be Eaten Cold, Warmed By Submersing In Hot Water Or Through The Use Of A Flameless Induction Heater , Microwave  , Or Heat In Frying Pans ….

Retort , Sterilized Food Can Only Be Produced By Fssai Licensed Hi-Tech Factories Only.

Cooking Tips

1. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
2. Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
3. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
4. Heat the oil thoroughly before adding seasonings or vegetables.
5. Fry the seasonings until they change color, to get full flavour of seasonings.
6. If masala sticks to the pan that shows quantity of fat included is not enough
7. If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
8. Always use ghee or vanaspathi with or instead of oil, which gives a good flavour to the gravy.
9. Fry the ground masala in reduced flame, so that it retains its colour and taste.
10. Little plain sugar or caramelised sugar added to the gravy makes it tasty.
11. When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
12. To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
13. While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.
14. Always add hot water to the gravy to enhance the taste.
15. Whenever curd is to be added to the masala, it should be beaten well and add gradual on medium flame.
16. Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.
17. Immediately after boiling noodles put them in normal cold water to separate them each
18. When you cook chicken or meat, you should first cook over high heat to seal juices and then lower the heat and cook till tender
19. Don’t salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
20. To prevent bacon from curling, dip the strips in cold water before cooking.
21. Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
22. To ensure that sausages keep their shape, put them into cold water, bring to a boil and then drain immediately and grill or fry in a saucepan.
23. To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and al kinds of seafood.
24. Add sugar before you boil the peas to retain the bright green color