• Rice   300 gm
• Capsicum chopped  1
• Carrot chopped  1
• Spring onion chopped  1
• Boiled egg  2
• Egg  2
• Mushroom  8 – 10
• Peas boiled  ½ cup
• Oil  ¼ cup
• Jasmine flowers  10 gm
• Garlic paste  1 tbsp
• Black pepper powder  ½ tsp
• Green tea  2 tbsp
• Salt  to taste

• Chicken   ½ kg
• Rice  300 gm
• Plum   100 gm
• Whole mix spice   as required
• Big green chilies  5 – 6
• Mint leaves  ¼ bunch
• Coriander leaves  ¼ bunch
• Potatoes   3 – 4
• Yellow color  as required
• Tomatoes  4
• Lemon sliced  2
• Onion  2
• Turmeric  1 tbsp
• Chili powder  1 tbsp
• Kewra water  3 tbsp
• Ghee  1 cup
• Ginger garlic paste  2 tbsp
• Yogurt  250 gm
• Nutmeg mace powder  ½ tsp
• Salt  to taste

• 1/2 kg Chicken
• 1/2 kg Basmati rice
• to taste Salt
• to taste Black pepper
• 1/4 tsp Mace powder
• 1/4 tsp Nutmeg powder
• 1tsp Crushed coriander
• 1/2 tsp White cumin
• 1/4 tsp Black pepper.
• 5 Clove
• 2 Black cardamoms
• few Cinnamon stick
• few Bay leaves
• 2 Star anise
• 100 gm Clarified butter
• 1 tbsp Ginger garlic paste
• 1/2 kg Onion
• 1 tbsp Raisin
• 1 tbsp Almond
• 100 gm Dried plum
• 100 gm Potatoes
• 2 Eggs

Method

1. Soak 1/2 kg basmati rice for half an hour.
2. Grind 250 grams sliced onions and fry the other 250 grams finely sliced onion till golden brown.
3. Add 100 grams clarified butter to a medium sized cooking pot and let it melt. Then add a tbsp ginger garlic paste and saute for a couple of minutes. Now add onion puree, 1/2 tsp cumin seeds, 1/4 tsp whole black pepper, 5 cloves, 2 black cardamoms, few cinnamon sticks, few bay leaves and 2 star aniseeds. Saute until the puree is golden brown.
4. Then add 1/2 kg chicken and mix briefly. Now add 1 tsp crushed coriander, 1/2 tsp cumin seeds, salt n black pepper to taste, 1 tbsp raisins, 1 tbsp almonds, 100 grams dried plum and 100 grams potatoes. Add water if required to cook meat.When meat is tender, take it off the flame.
5. In a medium sized cooking pot, boil water. When water comes to a boil, add 1 tbsp oil, salt to taste and 1/2 kg rice and cook until rice is 1/3 cooked. Add 2 boiled eggs.
6. Add boiled rice to the other cooking pot where you cooked chicken. Sprinkle saffron and cover to let simmer for 8 to 10 minutes.
7. Your Omani Chicken Biryani is ready. Garnish with fried eggs and serve.

• Beef-200 gram (under cut)
• Rice-2 cup (boiled)
• Spring Onion-2
• Capsicum-1
• Carrot-1
• Garlic-4 to 5 cloves
• Egg-3
• Wooster Sauce-2 tbsp
• Black Pepper-As required
• White Pepper-As required
• Salt-To taste
• Oil-As required

Method

• Heat up the oil first and then cook the beef in it.
• When beef gets soft, then beat the eggs in it.
• After that add all the required vegetables in it and cook for 4 to 5 minutes.
• After 5 minutes add rice and all the ingredients with Wooster sauce and again cook it over high flame for 3 to 4 minutes.
• As it is done, serve it on a serving plate.
• Your Beef Fried Rice is now ready.

• Chicken-500 gram
• Rice-2 cup
• Yogurt-250 gram
• Onion-250 gram
• Tomato-2
• Ginger/Garlic Paste-2 tbsp
• Coriander-1/2 bunch
• Mint-1/2 bunch
• Turmeric-1 tsp
• Red Pepper Powder-2 tbsp
• Garam Masala Powder-1 tbsp
• Cumin Powder-1 tsp
• Qewra Essence-As required
• Food Color (zarde ka rang)-As required
• Salt-To taste
• Ghee-1 cup

Method

• Take a pan heat up Ghee in it, Put Ginger/Garlic paste in it.
• Now add chicken and cook it for a while.
• After that add yogurt, turmeric, bid cardamom, salt, tomato, coriander, mint, red pepper, garam masala, and cumin powder.
• Cook it for 10 minutes, Now add cooked onion (pyar ko tail mein laal kar lein phir wo shamil karein) and food color.
• For Boiling rice put cardamom, bay leaves (taiz patta), cloves (long), salt in water and boiled the rice.
• First of all spread the rice over the Pateli after that spread chicken Like (Tah) and again covered it with rice.
• In the last add qewra essence, 3 tbsp of hot ghee over the rice.

• Orange-250 gram
• Parsley-2 tsp
• Spring onion-2
• Egg-3
• Oil-1/4 cup
• Salt-To taste
• Garlic-2 cloves
• Rice-225 grams

Method

• Boiled the rice, cut the parsley, spring onion. Beaten eggs and peel off Oranges and citrus.
• Take oil put garlic, eggs spring onion and parsley and cook it for 2 minutes.
• After that add rice, salt and oranges pulp and cook it over high flame.
• Garnish it with orange slice.

• Rice-1/2 kg (washed and soaked in water for half hour)
• Green Chilies-4 big (each cut into 2 lengthwise, remove seeds)
• Coriander Seeds-2 tbsp
• Fennel Seeds (sonf)-2 tbsp
• Cumin Seeds-2tbsp
• Salt-to taste
• Ghee-1/2 cup
• Water-as required

Method

• Take a thin cloth and place crushed coriander and fennel seeds in it. Tie it and make a little pouch.
• Heat the oil in a pan adds that pouch, green chilies and cumin seeds. Fry for few seconds only otherwise the spices will burn very soon. Add water according to the quantity of rice.
• Add salt in it, when water start boiling then covers it with lid for 1 –2 minutes. It will help in mixing all flavors of spices in water.
• Now add rice and cook them on high flame. When water dries put the rice on dum for 8- 10 minutes covered on very low flame. Take out the pouch from rice before serving, which i always forget
• Serve hot with any gravy, kebab or raita.

• Rice-1/2 kg
• Boneless Chicken-375 gm
• Yogurt-250 gm
• Chilies (chopped)-5 green
• Tomatoes (chopped)-2
• Onion sliced-2
• Garlic/Ginger paste-2 tbsp
• jailfel and jalwatrey powder-1/2 tsp
• Fresh coriander, chopped-¼ bunch
• Mint leaves, chopped-1/4bunch
• Whole black pepper-8
• Cloves-6
• Cumin seeds-1 tbsp
• Green cardamoms-4
• Cinnamon-4 sticks
• Cashew nuts20
• Pistachios-20
• Pinus gerardiana (chilgoza)-20
• Red food color-1 tsp
• Bay leaves-Few
• Crushed pomegranate seeds (anardana)-2 tbsp
• Dry plums-50 gm
• Cumin powder-1 tsp
• Red chili powder-2 tbsp
• Turmeric powder-1 tsp
• Kewra Essence-2 tbsp
• Salt-to taste
• Ghee-1 cup

Method

• Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
• Add garlic and ginger paste and onions together.
• Let them cook it for a while, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
• Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder, salt, mix it and then add yogurt.
• Take a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
• In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
• In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
• In a cooking bowl heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
• In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
• Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
• Serve hot with raita and salad.

• Rice-250 gram (boiled)
• Corn-1/2 cup (boiled)
• Egg-2
• Spring Onion-2
• Wooster sauce-2tbsp
• Salt-As required
• Black Pepper-1/2 tsp
• Garlic-4 cloves
• Oil-1/4 cup

Method

• Take a pan Put oil with garlic and golden brown it.
• Now add beaten egg in it.
• After that add spring onion, corn and cook it for 5 minutes.
• After 5 minutes add wooster sauce, salt, black pepper, and cook it over high flame.

• Rice-300gram
• Egg-2
• Garlic-2tbsp
• Spring Onion-2
• Oil-1/4cup
• Salt-to taste
• Black Pepper-to taste
• White Pepper-1pinch
• Wooster Sauce-2tbsp
• Soya Sauce-1tbsp

Method

• To begin, cut finely the spring onions and garlic.
• Take a bowl and start beating eggs in it.
• After that in a fry pan, pour oil and start heating it.
• Then put garlic in the oil and cook it for a while.
• Now add egg, spring onion and rice in it.
• In the end put salt, black pepper, white pepper, soya sauce, Wooster sauce and mix it well.
• Your Garlic Rice is now ready.