Tandoori Biryani, Dhuan Dam Gosht And Daal Wonton by Chef Meadha Rahat

Ingredients for Tandoori Biryani:

• Rice 1-1/2 cup
• Biryani food color as required
• Green cardamom 4
• Cloves 5
• Black cumin 1/2 tsp

For Marination:

• Yogurt 1/2 cup
• Chilli powder 1/2 tsp
• Ginger garlic paste 1-1/2 tbsp
• Tandoori color 1/4 tsp
• Nutmeg, mace 1/2 tsp
• Lemon juice 3 tbsp
• Salt to taste
• Raita for serving

For Gravy:

• Oil 1/2 cup
• Bay leaf 2
• Black cardamom 2
• Cloves 4
• Cinnamon 1
• Black cumin 1 tsp
• Onion 4
• Ginger garlic paste 2 tbsp
• Tomato 5
• Mint 8-10
• Red chilli powder 1-1/2 tsp
• Green chilli 3-4
• Yogurt 1/2 cup
• Nutmeg, Mace 1/2 tsp
• Salt to taste
• Chicken 1/2 kg
  

Ingredients for Dhuan Dam Gosht:

• Meat 750 gm
• Dry red chilli 8
• Poppy seeds powder 3 tsp
• Ginger 1
• Onion 4
• Green cardamom 4-5
• Star anise 8-10
• Yogurt 1-1/2 cup
• Green chilli 6
• Coal 2
• Garlic 6
• Sunflower seeds as required
• Coriander 1 tbsp
• Mint 1 tbsp
• Salt to taste
• Naan for serving
  

Ingredients for Daal Wonton:

• Pastry sheet square 16
• Bengal gram 1 cup
• Onion 1
• Oil for deep fry
• Raita for serving
• Salt to taste
• Coriander 1 tbsp
• Green chutney for serving
• Flour 1/2 cup