About Us

We are a group of progressive and forward looking poultry farmers. Over the past few years,  our experience shows that although the poultry produces business worth around 60,000 crores annually in  India, still the business is run in an unorganised manner where the actual producer(Farmer) is not aware of the input cost and his sale price. While the input cost (Fixed assets, feed , medicines and other consumables) is continuously increasing, that of the sale of produce(Egg and Broilers) fluctuate very widely and more often than not the sale prices are much lower than the production cost. This obviously results in avoidable heavy losses to the producers and sometimes to the traders also. To run the business in more organised way it is very essential for the producer and the trader to be continuously updated on the trends in cost variation of inputs and sale rates, so that the overall business especially to the producer does not run in darkness and result in heavy losses to them.

As a first step we have attempted to share the above information on daily/hourly basis to the fellow farmers and traders to help bringing in transparency in poultry business.

 

    

 

 

        IN THIS CONTEXT MORE HEALTHY AND INFORMATIVE ADVICE/INPUTS SHALL BE WELCOMED.

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Egg Recipes

Chicken Egg Biryani             

Ingredients

* 2 cups- Basmati rice
* 2 Eggs
* 300gm Boneless chicken
* Vegetable oil
* Ginger paste
* Garlic paste
* 2 Teaspoons besan (gram flour)
* 1/4 Teaspoon cumin powder
* 1/2 Teaspoon turmeric powder
* 1/4 Teaspoon coriander powder
* 2 tablespoon ghee
* 1/2 packet Shaan biryani masala (Any reasonable Brand will work)
* 1/2 cup yogurt
* 4 teaspoon of milk
* little saffron
* 1 medium size sliced onion


Steps

1. Wash 2 cups of basmati rice and soak in water for 1hr.

2. Then boil the rice in 3 cups of water in a rice cooker. There is no need to drain the excess water because it totally absorbs the water.

OR

Boil 2 cups of basmati rice in 8 cups of water in a container and boil until it is 3/4th cooked and drain the excess water.

3. Separately boil 2 eggs and keep aside.

4. In a bowl put 2 teaspoons besan (gram flour), 1/4 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon coriander powder, 1/4 teaspoon galic and ginger paste and salt to taste and mix them well with water.

5. Take 2 tablespoons of vegetable oil in a non-stick pan and heat for 2 mins. Dip the boiled eggs into the mixture (step 4) and fry till it becomes golden brown and keep aside.

6. Take 300gm boneless chicken (properly washed) and cut into small pieces (cubes).

7.In a deep bowl (kadhai) put 4-5 cups of water and heat for 2 mins, then add chicken cubes, 1/2 packet Shan (or any other brand) biryani masala, 1 teaspoon ginger paste and 1 teaspoon garlic paste. Cover the lid of the kadhai and cook for 10mins until the meat is tender and stir occasionally.

8. Put 1/2 cup yogurt into the kadhai and cook for 2 mins.

9. In a small container add 4 teaspoon of milk and little saffron and mix well and keep aside.

10. Put the basmati rice over the meat (step 7) and cover the lid of the kadhai and cook until the rice is tender.

11.In a non stick pan add 2 tablespoon ghee and heat for 2 mins, then add 1 medium size sliced onion and fry till it becomes golden brown and keep aside.

12. Open the cover of the kadhai (step 10) and mix well, then add fried eggs (step 5), saffron- milk mixture (step 9) and again mix well.

13. Sprinkle the fried onions (step 11) on the top of the biryani.

Egg Chicken biryani is now ready to serve with Raita and/or Salad. If you want a real Shahi combination, you can have or Mutton Kosha as side dishes.