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28 firearms, 862 NDPS Cases, Rs 7.7 Crore; Seized: Rural Police crack down hard in 2025

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With the seizure of 28 illegal fire-arms and 57 cartridges, registration of 4,712 liquor cases, and a sharp rise to 862 NDPS cases , the Nagpur Rural Police delivered one of their toughest crackdowns on crime in 2025. Along with this, preventive action was taken against 2,178 accused involved in illegal activities.  Large-scale operations against crime and unlawful businesses led to seizures worth Rs 7.7 crore by the police during the year. Preventive action against  1,496  According to official records, preventive action under Section 126 of the BNSS increased sharply from 569 cases in 2024 to 1,496 cases in 2025 which marked a 163 per cent rise. Preventive actions under Section 129 BNSS also increased from 1,644 cases to 1,965 cases. Violations of preventive bonds rose from 85 cases in 2024 to 201 cases in 2025, and fines recovered through courts jumped from Rs 11,600 to Rs 23,66,200. The number of externed accused increased from 42 to 106, while detentions under the...
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Hyderabadi Chicken Biryani Recipe

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Hyderabadi Chicken Biryani is famouse in South Asia. It is the most ordered in Indian restaurents. Let's prepare for healthy and tasty Chicken Biryani

Hyderabadi Chicken Biryani


Total Time: 1 hr + 3 hrs Marinating 
Serves: 3

Ingredients:
  • 2 cups Basmati Rice
  • 3/4 kg Chicken Pieces
  • 1 cup beaten Yogurt (curd)
  • 3 sliced onion
  • 1 medium Tomato chopped 1/2 cup Tomato Puree
  • 2 tsp Red Chilli Powder 
  • 1 tsp Turmeric Powder 
  • 1 tsp Roasted cumin powder 
  • 2 tsp Garam Masala Powder 
  • 1/2 tsp Green Cardamom Powder 
  • 1 tsp Coriander Powder 
  • 1/2 cup Warm Milk
  • Saffron a pinch
  • Salt to taste 
  • 7 tbsp Ghee / Oil Grind to Paste: 1 tsp Ginger Paste
  • 1/2 tsp Garlic Paste
  • 1/4 cup Coriander Leaves 
  • 1/4 cup Mint Leaves 
  • 3 -4 Green Chillies
  • For garnish 2 tbsp Green Coriander Leaves 
  • 2 tblsp Mint Leaves (Pudina)

Procedure:
  • First make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
  • Mix tomato puree, yogurt, green paste made earlier, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
  • Heat oil in a pan. Fry the onions until golden brown.
  • In a small bowl take the warm milk and soak the saffron in it and keep aside.
  • Add the marinated chicken and cook for 10 minutes. Stir occasionally.
  • Now add the beaten curd and chopped tomato and cook further till the oil separates.
  • Check the salt at this stage as later you cannot add the salt.
  • Now add the rice and mix well with soft hand as not to break the rice grains.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Stir once.
  • Cover the lid and cook on low flame till the rice is done.
  • Take it out on a rice platter.
  • Garnish with green coriander and mint leaves and serve hot.
  • This chicken biryani goes well with mix vegetable raita.

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