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INGREDIENTS 4 tablespoons vegetable oil 4 small potatoes, peeled and halved 2 large onions, finely chopped 2 cloves garlic, minced 1 tablespoon minced fresh ginger root 1/2 teaspoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon salt 2 medium tomatoes, peeled and chopped 2 tablespoons plain yogurt 2 tablespoons chopped fresh mint leaves 1/2 teaspoon ground cardamom 1 (2 inch) piece cinnamon stick 3 pounds boneless, skinless chicken pieces cut into chunks 2 1/2 tablespoons vegetable oil 1 large onion, diced 1 pinch powdered saffron 5 pods cardamom 3 whole cloves 1 (1 inch) piece cinnamon stick 1/2 teaspoon ground ginger 1 pound basmati rice 4 cups chicken stock 1 1/2 teaspoons salt DIRECTIONS In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Sorry, i do n't cook so cann't tell u the real recipe exact but i'll try my best to tell u about it. My favourite dish is "Biryani" and i often eat it. The main gredients for it r rice, chicken. Take half kg Chicken, 1 kg Rice, Salt according to urs tast, 1 packet of Biryani Masala, Oil or vegetable ghee whatever u use, Water for boiling chicken and rice, Onion Few other things. Colours which makes rice "biryani" e.g. red, orange, green etc. First of all, cook the chicken with other griedents and then boil the rices and then mix these rices with chicken and then add colours and then left it for few minutes. U can eat after few minutes "biryani" now.

We have a national dish - it's called "Sarmale" and translating the recipe from my native language (romanian) it would be time comsuming so i'm gonna upload a photo so you can see what i'm talking about.

Mutton rogan josh ingredients: Lamb pieces 800 gms. Dry ginger powder 1 tbsp. Cinnamon 2 no. Cloves 6 - 8 no. Black peppercorn 5 - 8 no. Black cardamom 4 no. Curd (yogurt) 1 cup Coriander powder 1 tbsp. Aniseed powder 2 tsp Kashmiri red chili powder 1 tbsp Asafoetida a pinch Ghee/Oil 4 tbsp. Salt As per taste Method: 1. Clean, wash and cut lamb into medium sized pieces. 2. Heat oil in a thick bottomed pan. Add asafetida, cinnamon, cloves, black peppercorns and cardamom. Sauté for half a minute. 3. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a reddish brown color. This may take 12-15 minutes. 4. Sprinkle a little water and repeat cooking of lamb for 12-15 minutes on a slow flame. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. 5. Add red chili powder, coriander powder, aniseed powder, dry ginger powder and salt. 6. Add beaten Curd/Yogurt and 2 cups of water. Cook covered till lamb is tender. 7. Traditional Kashmiri Rogan Josh has a thin gravy and has a thick layer of fat/oil on top. This dish is enjoyed best with steaming hot boiled rice