Noorani Mushroom Biriyani

Rinse the rice and then soak in water for 30 minutes.

Soak mushrooms in boiled water for about 15 to 20 minutes. Remove the mushrooms and carefully dry on a kitchen towel. Cut the mushrooms into half or even smaller pieces if necessary. Set aside.

Ina deep suacepan on medium heat, and add 2 tablespoon of ghee. When hot, add the cumin. After a few seconds, add spices— bay leaves, black pepper, cloves, green cardamom pod, cinnamon, mace, coriander powder and cumin powder. Stir for a few minutes. Add rice and stir well (for four minutes) to coat it evenly in the oil and spices. Add salt to taste and add four cups of water. Stir and bring to a boil. Cover with a tight fitting lid, reduce the heat and let it simmer for 10 to 15 minutes. The rice should be par cooked. Drain well and set aside.

Place a pan on medium heat and add 2 tablespoons of the ghee.  When hot, add the onions and stir frytill the onions just start to brown around the edges. Add ginger and garlic. Cook for 2 to 3 minutes and then add the rest of the spices—red chili powder, turmeric, coriander powder, cumin powder and garam masala. Stir fry for a few minutes. Let the spices cook for a few more minutes and then add the tomato puree. Let it cook for 5 to 6 minutes and then reduce the heat to slowly whisk in the yogurt.

Stir well so that all of the ingredients are combined. Now add about half of the mint leaves into the mixture. Add salt to taste, and cook for just another minute or so. Turn off the heat.

In a well oiled casserole with a tight fitting lid, arrange the rice and mushroom mixture in layers. Both the top and bottom layers should be rice. Next, add the  remaining ghee, sauteed onion, remaining mint, nuts and raisins along with their liquid and the saffron/milk mixture.

Cover the dish tightly with the lid sealed with dough and cook on dum for 10 minutes.

Sprinkle with toasted cashew pieces and any remaining mint leaves. Garnish with coriander leaves.

Serve hot with yoghurt & onion salad.

Mushroom Biriyani

Noorani Mushroom Biriyani


Aloo Gobi Recipe (Potato Cauliflower Recipe

Boil the potatoes & cauliflower in a microwave safe bowl with a pinch of salt and turmeric. Heat the oil over medium flame in a large, non-stick kadhai. When the oil is shimmering, add the cumin seed and let it sizzle for about 30 seconds. Add the green chilies, ginger and sauté for another 2-3 minutes. Finally, stir with red pepper powder and turmeric & hing and continue to sauté for another minute or so. Add the potatoes to the kadai and stir well. Cover tightly with a lid, reduce heat to low and cook for about 10-15 minutes. Make sure that the water content is fully absorbed. Sprinkle a pinch of hing and serve hot with roti or bread.

Potato with Cauliflower Recipe

Aloo Gobi

Aloo Ajwaini (Baby potato cooked in spicy carom seeds & coconut)

Dry fry Jeera, Coriander, Dal-Chini, Kali Mirch, Lal Mirch, Laung & Ajwain for around 3-4 mins in low heat. In an another saucepan dry fry shredded coconut, and garlic cloves for 2-3 mins. Blend the masala, coconut and cloves to make a smooth paste.

Heat oil in a deep saucepan, shallow fry chopped onion. Add the masala and stir well. Add water, salt & boiled potato. Cook for 10-15 mins in low heat. Add tamarind pulp and stir well. Garnish with chopped coriander leaves. Serve hot with rice or pulav.

Note: You can prepare this recipe with Mushroom instead of Aloo.

Baby Potato Cooked in Carom Seeds & Coconut based gravy

Aloo Ajwaini

Dahi Aloo (Baby Potato in a tangy creamy curd gravy)

Blend tomato and onion to make a fine paste. Heat oil in a deep saucepan, add ginger garlic paste. Fry it for 1-2 minutes. Add blended tomato-onion puree. Cook it in low flame, till the oil is starting coming out. Add Dhaniya Powder, Chlli Powder,  & Turmeric Powder. Cook it for another 1-2 minutes. Add water, boiled potato. Mix it with salt & yogurt. Add Garam Masala and stir well. Garnish with Kausri Methi.

Baby Potato in a creamy tangy yogurt gravy

Dahi Aloo

Muttar Masala Pulav

Prepare the masala:

Heat the oil in a kadai, add chopped onions ad saute for 5 mins on low heat. Add turmeric, coriander, red-chilli & black pepper powder. Stir well for another 2-minutes. Add garam masala powder, chopped green chillies, tomato and ginger. Deep fry this till the oil is coming out.

Now wash the basmati rice and drain the water fully. Move this into your micro-wave rice cooker. Add water. Heat the butter in a saucepan, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add crushed cashew nuts, raisins, cardamom into this. Transfer this into your rice and stir well. Add the masala and food color. Add muttar and close the lid. Microwave this for 20 mins in 750W. Garnish with fresh coriander leaves.

Green Peas Masala Rice

Muttar Masala Pulav

Shahi Paneer

Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

Cottage Cheese in Thick Cashewnut Gravy

Shahi Paneer

Sukhi Sarson Ki Sabzi


Heat oil in a kadai in low flame. Add mustard seeds. When it starts spluttering mix it with broken whole red chilly. Add chopped onions, green chillies and ginger. Stir well for at least 2-4 mins. Add chopped mustard leaves. Mix it well. Sprinkle salt and add water. Keep it closed with a lid for around 4-5 mins. Transfer this into your serving plate. Serve hot with roti or use it as a side dish with rice.

Sukhi Sarson Ki Sabzi