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Chicken Biryani Recipe

Ingredients

For Chicken

• Chicken – 1 kg

• Nice Spices Biryani Masala – 1 packet (10 gm)

• Onions – 3 large, sliced

• Ginger-garlic paste – 3 tbsp

• Cloves – 2

• Green cardamom – 2

• Yogurt (curd) – 2 tbsp

• Milk – 1 bowl

• Oil or ghee – as required

• Salt – to taste

For Rice

• Basmati rice – 1 kg

• Water – enough to boil

• Salt – to taste

Method

1. Heat oil or ghee in a heavy pan and fry onions until light golden. Add ginger-garlic paste and sauté until aromatic. Add chicken and cook until half done. Add curd, sauté briefly, then keep aside.

2. Mix Nice Spices Biryani Masala with milk and add it to the chicken. Stir well and turn off the gas.

3. Wash and soak rice for 30 minutes. Boil water with salt, cloves, and cardamom, add rice, and cook until 70–80% done. Drain the water completely.

4. Spread a layer of rice over the chicken. Cover tightly with a lid or seal with dough. Cook on low flame (dum) for 15–20 minutes. Turn off the gas and let it rest for 10 minutes before opening. Gently mix and serve hot.

   Note: For different types of meat, adjust cooking time accordingly.

Galauti Kabab Recipe

Ingredients

• Minced meat – 1 kg

• Nice Spices Kabab Masala – 1 packet (20 gm)

• Raw papaya (ground) – 200-250 g

• Onion (finely ground) – 250 g

• Ginger-garlic paste – 3 tbsp

• Roasted gram flour (besan) – 7 tbsp

• Sweet essence – 1 drop

• Salt – to taste

• Ghee or oil – for frying

• Charcoal – for smoking (optional)

Method

1. Add minced meat, ground papaya, ground onion, ginger-garlic paste, and salt to a bowl. Mix well and marinate for 1 hour.

2. Dry roast the gram flour until aromatic, then mix in the Nice Spices Kabab Masala. Add this mixture to the marinated mince along with one drop of sweet essence. Mix gently until evenly combined. Give the mixture a light smoke using hot charcoal.

3. Heat ghee or oil in a pan. Shape small kababs and shallow-fry on low heat until lightly browned and soft inside. Serve hot.

Nahari Recipe

Ingredients

• Meat (big pieces) – 1 kg

• Nice Spices Nahari Masala – 1 packet (50 gm)

• Oil – 250-300 ml

• Onions – 3 medium, finely ground

• Onions- 2 medium, finely sliced

• Ginger-garlic paste – 5 tbsp

• Bay leaves – 2

• Green cardamom – 2

• Cloves – 2

• Cinnamon – 1 small piece

• Black cardamom – 1

• Salt – to taste

• Water – as needed

• Lemon juice – ½ lemon

• Sweet essence (meetha itr) – 1 drop

• Gram Flour – 1 tbsp

• All purpose flour – 4 tbsp

• Green chillies – 2–3

• Kewra water – 1 tbsp

Method

1. Heat oil in a heavy pot. Add sliced onions, wait until brown. Add meat, salt, bay leaf, green cardamom, cloves, cinnamon, and black cardamom. Fry till oil starts to separate.

2. Now add ginger-garlic paste, ground onions and Nice Spices Nahari Masala. Add enough water to cover the meat. Cover and cook on low heat until the meat becomes tender. Now open the pot and cook until the masala smells roasted, oil separates from the meat.

3. Once cooked, skim off extra oil and keep aside. Add lemon juice and one drop of sweet essence.

4. Dry roast gram flour in a pan. Mix all purpose flour and roasted gram flour with water to make a slurry and slowly add to the curry while stirring to avoid lumps. Adjust water to your preferred thickness.

5. Add green chillies and kewra water. Let it boil once, cover, turn off the heat, and rest for 10 minutes.

6. Now add the oil kept aside in Step 3, garnish with coriander and serve hot.

Chicken Korma Recipe

Ingredients

• Chicken – 1 kg

• Nice Spices Chicken Korma Masala – 1 packet (35 gm)

• Onions – 4 medium

• Oil – 250–300 ml

• Ginger-garlic paste – 3 tsp

• Cashews – 1 handful

• Curd – 1 small bowl

• Food color – a pinch (optional)

• Salt – to taste

• Water – as needed

Method

1. Heat oil in a pan and fry sliced onions until golden brown. Remove and keep aside.

2. Grind the fried onions with cashews into a smooth paste.

3. In the same oil, add chicken, ginger-garlic paste, and food color. Mix and fry until water evaporates and oil starts to separate.

4. Add onion-cashew paste, Nice Spices Chicken Korma Masala, curd, and salt. Mix and cook until oil separates.

5. Add water as required, cover, and cook on full steam for 2 minutes. Turn off the gas, keep the lid covered for 5 minutes. Serve with your choice of bread/rice.

Mutton Korma

Ingredients

• Mutton – 1 kg

• Nice Spices Mutton Korma Masala – 1 packet (35gm)

• Onions – 4 medium

• Oil – 200-250 ml

• Ginger-garlic paste – 4 tsp

• Cashews – 1 handful

• Salt – to taste

• Water – as needed

Method

1. Heat oil and fry sliced onions until golden brown. Remove and grind into a smooth paste with cashews.

2. In the same oil, add mutton, ginger-garlic paste and salt. Fry until moisture dries and oil starts to separate. Add onion-cashew paste and Nice Spices Mutton Korma Masala, cook well.

3. Add water as required, pressure cook for 1 whistle, then simmer uncovered for 15 minutes until the gravy thickens.Turn off the gas, keep the lid covered for 5 minutes. Serve with your choice of bread/rice.

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