| Ingredients (serves 6) |
| 1kg. mutton (cleaned and cut into
medium sized pieces) |
| 4 ozs curds |
| 4 ozs ghee |
| 1 kg rice (preferably Basmati) |
| 4 medium sized onions (sliced finely) |
| 1oz ginger & garlic (equal amounts
crushed) |
| 1 Lemon |
| 1oz Almonds (ground) |
| 2 Cinnamon sticks |
| 4-6 cardamom pods |
| 1oz Milk |
| Qtr tspn saffron |
| 2-3 Green chillies |
| Half tsp black jeera (cumin seeds)
|
| Half tsp Garam Masala (equal amounts
of black jeera, cardamom, cinnamon sticks, with
half amount of cloves) |
| Salt to taste |
| Coriander and fried onions to garnish
|
Method |
|
In a large bowl mix the meat, curds, almonds,
chopped green chillies, ginger and garlic, salt,
and ground garam masala. To the mixture add half
a teaspoon each of chilli powder and turmeric.
Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until it is golden brown
and crisp. Drain away any excess ghee and then
remove the onions and spread it over a large plate.
This should keep the onions crispy.
Once they have cooled, crush the onions with
your fingers and add this to the marinated meat
mixture. In a large pan half filled with water,
add salt, whole garam masala and one green chilli.
Bring this to a boil and add the washed rice and
cook until the water boils. Once the water has
boiled, drain the rice and rinse with a little
cold water.
Grease the saucepan generously with ghee and
transfer the meat mixture. Level the surface and
now spread the rice evenly over the meat. Squeeze
the lemon and pour the juice over the rice.Warm
the milk and crush the saffron into it. Pour the
milk/saffron mixture over the rice. Dot generously
with ghee. To garnish spread fried onions and
coriander over the rice. Cover the saucepan tightly.
Allow steaming on high heat for about 10 minutes
and then lowering the heat and cooking for another
1 and a half to 2 hours.
Before removing the pan from the cooker ensure
that there is no moisture left in the meat. Listen
for a sizzling sound. If there is no sizzling
then the Biryani is ready.
|
|
Mirch
Ka Salan
|
| Ingredients (Serves 4) |
|
250 gms big long green salad chillies / hot peppers
50 ml cooking oil
30 gms tamarind pulp
100 gms beaten curd
2 tbsp lemon juice
Salt to taste
For salan paste:
250 gms roasted onions
35 gms roasted peanuts
35 gms coconut
20 gms ginger-garlic paste
5 gms sesame seeds
A sprig of coriander leaves
|
|
Method
Deep fry green chillies in hot oil. Remove and keep
aside. Grind together coconut, garlic, ginger, sesame
seeds and roasted onions and peanuts to make a fine
paste. Reheat oil used for frying chillies. Ensure
that the paste does not stick to the pan. Fry the
salan paste for 20 minutes, keep stirring it. Pour
15 ml of water at regular intervals. Add curds and
salt and stir for 3-4 minutes. Now add the tamarind
pulp and 15 ml of water. Stir for 5 minutes until
the gravy is of sauce consistency and ensure that
it does not stick to the pan. Add the fried chillies
to the hot gravy. Let the gravy come to a boil.
Remove and garnish with finely chopped coriander
leaves. Serve hot with biryan / pulao. |
|
Chicken
Korma
|
| Ingredients (Serves 8) |
|
2 kg of chicken pieces
500 gms sour curd
100 gms dessicated coconut
1 kg onion
2 tsp garam masala powder (clove, cinnamon, cardamom
and shajeera) 1/2 tsp pepper powder
100 gms ginger-garlic paste
50 gms green chillies
1tsp turmeric powder
2 tsp coriander powder
300 gms cooking oil
1 cup water
A sprig each of coriander and spear mint
Salt to taste
|
|
Method
Chop the onions into fine slices and fry them
till golden brown. Marinate the chicken pieces
for 10 minutes in 2 tsp of salt, turmeric powder,
garam masala, coriander powder and ginger-garlic
paste. Add the marinated chicken pieces when the
onion is fried. After 10 minutes add the whipped
curds and a cup of water and stir well. Cook for
5 minutes.
Then add dessicated coconut, pepper powder, chopped
coriander and mint leaves. Cover and allow it
to cook for 15 minutes. Serve hot with rice.
|
|
| Double
Ka Meetha (Bread Pudding) |
|
Ingredients
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Method
Cut each bread slice into four pieces. Fry them
in clarified butter till golden brown. Make a
sugar syrup by adding half a litre of water to
the sugar and boil it for 15 minutes. Add the
powdered cardamom and the saffron dissolved in
milk to the sugar syrup. Boil milk until it is
thickened. Arrange the fried bread pieces on a
flat tray and sprinkle the chopped nuts on them.
Pour the sugar syrup, double cream and milk alternately
over the bread pieces while they are still hot.
Refrigerate and serve as dessert.
|
|
Gajar
Ka Halwa
|
|
Ingredients
2 kg carrot
1 lt milk
500 gms sugar
500 gms clarified butter
50 gms almonds chopped
50 gms chopped and fried cashewnuts
Method
Peel and grate the carrots. Fry the grated carrot
in 4 tbsp of clarified butter. When the carrot
is fried well add milk and cook the carrot for
15 minutes. Add the remaining clarified butter.
Garnish with nuts. Serve hot or refrigerated.
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