Food Photography



½ kg chicken/ mutton/beef

6-8 whole red chilies (crushed)

1tbsp whole coriander seeds/sabut dhania (crushed)

1tbsp cumin seeds/sabut zeera(crushed)

1tbsp whole spice mix /garam masala(crushed)

5-6 garlic cloves

1tbsp ginger (finely chopped)

1cup yogurt

2 onion (brown)

1 onion(chopped )

½ cup oil

4 tomatoes

½ bunch mint

½ bunch hara dhania/coriander

4-6 green chilies

1/2tsp Food color

1tsp Kewra water



  • Heat up oil and cook 1 onion in it on pink color take it out and in same oil fry meat then add garam masala,ginger garlic,yogurt and 1 cup water .cook it till the water dries.
  • Now add tomatoes, sauté onion,hara dhania,hari mirch and podina cook it on high flame for 5-6 mins. Boil rice in the same way as mentioned before.
  • Boil water by adding salt, few leaves of mint and 2-3 green chilies, on boiling add washed and soaked rice in water and cook till one kani left. Drain rice and set aside,
  • After greasing a pot add rice then a layer of gravy then rice ,sprinkle brown onion ,and yellow color dissolve in milk, keep it on dam for 10-15 mins.