MIX

Chinese Egg Fried Rice Ingredients: Basmati rice___ 1kg(wash and soak for 20 minutes) Eggs___ 6 nos Green onion leaves___ 1 cup chopped Capsicum___ 1 cup (julians) White pepper crushed___ 1 tea spoon Chicken cube mixed plain flour___ 1 table spoon Yellow color___ a pinch Carrot___ 2 nos Seasame oil___ few drops White vinegar___ 2 table spoon Oil___ half cup Gralic peeled cloves___ 6nos finely chopped Procedure: Boil the rice to two into a large boiler with alot of water add 1 table spoon of white vinegar and salt. When two boils come then remove the water and place to heat. When it is heated then draw them out of boiler and spread over the newspaper by this method rice will be crispy and dry. Add oil into a fyring pan and heat it and add garlic, egg, vegetables, soya sauce, vinegar, sugar and plain flour and fry them, then add rice. Now take two spoons into both hands and toss the rice on a high flame when everything is mixed well then add sesame oil and serve hot.   Daam Pukht Baryani  Ingredients: Daam Pukht Briyani Meat___ 2 kg Ghee___ 375 grams Large cardamon___ 2 tola Saffaron___ 2 masha Ginger___ 5 tola Rice___ 1kg Clove___ 2 tola Yoghurt___ 2 kg Onion___ half kg Cumin seed___ as required black pepper___ 1 tola Procedure: Marinate the meat with salt, saffaron, onion and giner and leave for a while. Then add cumin seed, large cardamon and remaining saffaron into yoghurt after grinding them, spread this mixture on the meat slices and place in the bottom of the boiler and add some ghee in it. After then that seal the mouth of voiler with flour and provide wooden flame. Check the boiler on and off. When it gives the sound of ghee then consider its yoghurt is dries. Lower dowm the fire and heat it over burning coals. After then that open up the sealed boiler and add remaining ghee in it and place the fire surrounding above it. And again draw it again from the close fire. For all the family and guests delicios Dum pukht biryani is ready now. Serve the eaters.