08/24/2024
Top 5 Best Collection ASMR Cooking Recipe Of July
1. Chinese Egg Chilli Fried Rice Combo Meal Preparation
- Egg 6
- Mix Them Well
- Cook On Low Flame Each Side
- Then Cut Into Small Pieces
- Corn Flour 4 Tbsp
- Pinch Of Salt, Black Pepper Powder
- Pour Water & Make A Slurry
- Dip Every Egg Pieces & Fry Each Side On Medium Flame
- Heat A Pan With Oil
- Add Chopped Garlic, Chilli, Curry Leaves & Coriander Leaves
- Temper Them On High Flame 1-2 Minutes
- Pour Cube Onion, Capsicum & Tomato
- Saute Them On High Flame
- Pour Ketchup 4 Tbsp, Soy Sauce, Chilli Sauce & Vinegar - 1 Tsp Each
- Salt, Black Pepper, Chilli Powder - 1 Tsp Each
- Mix The Well & Pour Into The Kadhai
- Add Fried Egg
- Mix Them Well & Serve Hot
- Take On Portion Of It
- And Pour Cooked Rice - 2 Cup
- Toss Them Well
- Serve Hot & Enjoy
2. Hyderabadi Chicken Biryani
- Chicken 1 Kg
- Curd 100 gm
- Chopped Corriander & Mint - One Handful
- Chopped 5 Chillies
- Birista Of 3 Onion
- Ginger Garlic Paste 1 Tsp Each
- Salt, Sugar As Per Your Taste
- Turmeric, Chilli, Black Pepper & Biryani Masala Powder - 1/2 Tsp Each
- Kewra & Rose Water 1 Tsp Each
- Mix Everything Very Well
- 4 Potato Shallow Fry
- Keep This Marination Overnight In Refrigerator
- Soak Basmati Rice - 700 gm
Here, I am using Aliza Biryani Basmati Rice, It has extra long grains & sweet earthy aroma. Honestly, it's one of the best quality basmati rice in market, which is rich in fibre, helps in weight loss, lower blood pressure, good for diabetes people.
1kg & 5kg packets are available on amazon.
Comment "Product Link" - If you want to purchase for your homemade flavourful biryani.
- Soak Rice For 45 Minutes
- Then Cook Till 60% Done
- Grate Nutmeg Over Marinated Rice
- Pour Cooked Rice
- Spread Kewra & Rose Water Over It
- Handful Of Chopped Corriander & Birista
- Ghee 1 Tsp
- Seal Kadai Using Silver Foil
- Cover The Lid
- Cook For 45 Minutes On Low Flame On Tawa
- Resting Time: 30 Minutes
- Serve Hot & Enjoy
3. Hyderabadi Paneer Biryani Recipe:
- Soak 250 gm Basmati Rice For 30 Minutes
- Meanwhile Chop Onion
- Make Birista Of It
- Cut 400 gm Paneer Into Cube Pieces
- Golden Fry Them On Medium Flame
- Cut One Potato Into Cube Pieces
- Cook Them On Low Flame
- Add Ginger Paste 1 Tsp
- Garlic Paste 1 Tsp
- 1 Tomato Finely Chop
- Cook Them With 1 Tsp Salt, Turmeric, Chilli, Black Pepper Powder , Biryani Masala
- Prepare Homemade Biryani Masala Cardamom, Cinnamon, Clove, Nutmeg, Javitri, Shah Jeera, Shah Marich, Black Pepper, Star Anise, Bay Leaf
- Roast Them On Low Flame
- Make Fine Powder Of It
- Pour One Tsp Into Kadhai
- Cook For 10 Minutes On Low Flame
- Add Fried Paneer
- Spread Birista Now
- Add Chopped Chillies, Corriander & Mint
- 90% Cooked Rice
- Sprinkle Some Rose & Kewra Water
- Saffron & 1 Tsp Of Ghee
- Cover It With Oddy EcoBake Cooking Paper
Oddy Uniwraps Ecobake Baking and Cooking Paper- White (10 inch X 20 M ) https://amzn.in/d/07IusyM6
- Cover The Lid
- Cook On Low Flame For 10 Minutes
- Resting Time 30 Minutes
- Then, Mix Well Your Biryani
- Serve Hot With Salad
4. Bengali Panta Bhaat Preparation:
Serving:- 4
- Soak Rice For 30 Minutes
- Then Cook Them Well
- After Cooling Down, Soak Overnight or 24 Hours In Room Temperature With Gondhoraj Lemon & Lemon Leaf (Optional)
- Serve With Aloo Peaj Bhaja
- Heat 2 Tbsp Mustard Oil
- 3Temper With Carom Seeds With Slited Green Chillies
- 3 Potatoes - Finely Chop
- 1 Onion - Finely Chop
- Salt - 1 Tsp
- Cover It & Cook On Low Flame For 10 Minutes
- Turmeric Powder - 1/2 Tsp
- Fry Them On Medium Heat For 5-6 Minutes
- Next, Prepare Daal Bora
- Soak Red Lentils(Masoor Dal) - 1 Cup
- Make A Smooth Paste
- Mix With Chopped Onion, Chillies, Pinch Of Turmeric, Chilli Powder, Ginger Paste, Carom Seeds & Salt
- Fry Them On Medium Flame
- Next Preparation, Fish Fry
- Make Fine Powder Of 2 Tsp Masoor Dal
- Marinate Rohu Fish With Salt, Turmeric, Chilli Powder, Ginger & Garlic Paste
- Then Coat Them Well With Daal Powder
- Fry Them On Low Flame
- Serve Hot Achaar & All Lovely Side Dishes
- Enjoy Your Meal & Have A Good Sleep
5. Best Comfort Food - Rajma Chawal
- Soak 250 gm Rajma Overnight or At least 4-5 Hours
- Boil Them With Salt & Ice Cubes (You will get proper boiled rajma within 4 whistle)
- Meanwhile, Make Paste Of 3 Large Onion
- Paste of 3 Large Tomato & Chillies
- Heat A Pan With Some Oil
- Temper Dry Spices (Cumin, Bay Leaf, Cardamom, Cinnamon, Clove)
- One By One Pour & Saute Onion, Ginger-Garlic Paste, Tomato Paste
- Then Pour Hip Tsp Of Salt, Turmeric, Chilli & Cumin Powder
- When Oil Separates From Masala, Pour Boiled Rajma
- Cook Again For 5 Minutes
- After Switching Off The Flame, Add Chopped Coriander, Chillies, Kasuri Methi & Garam Masala
- Cover The Lid, Keep Aside For 15 Minutes To Infused All Spices
- Heat A Pan With Ghee
- Pour Cumin Seeds
- Add Cooked Rice, Salt, Garam Masala & Mix Them Well
- Serve Jeera Rice With Rajma & Enjoy Your Meal
