Chicken Biryani Rice

INGREDIENTS:

• Basmati rice = 02 cups
• Chicken pieces = 3/4 kg
• Milk = 1/2 cup
• Yogurt = 01 cup
• Onions = 03 Nos. (thinly sliced)
• Ginger paste = 01 teaspoon.
• Garlic paste = 01 teaspoon
• Green chili paste = 1 teaspoon or to taste.
• Tomato puree = 1/2 cup.
• Red chili powder = 2 teaspoons or to taste.
• Turmeric powder = 1 teaspoon.
• Roasted cumin powder = 2 teaspoons.
• Garam masala powder = 1/2 teaspoon.
• Coriander powder = 1 teaspoon.
• Fresh cilantro leaves = 2 tablespoons.
• Salt = To taste.
• Vegetable oil = 7 tablespoons.

COOKING INSTRUCTIONS:

• Mix tomato puree, yogurt, ginger, garlic, green chili paste, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt.
• Stir well. Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours.
• Heat oil in a pan.
• Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice.
• Mix Saffron in milk and add it.
• Add the chicken pieces.
• Cook the rice in pressure cooker.
• Mix gently.
• Garnish with green coriander leaves.
• Serve hot Chicken Biryani Rice with raita.

Chanay Ka Pulao

INGREDIENTS:

• Basmati rice (soaked in water for at least 1/2 an hour) = 3cups.
• Chickpeas or garbanzo beans (Safaid Chanay) = 01 Can.
• Oil = 01 cup.
• Onion (sliced) = 01 medium size.
• Cumin seeds (zeera) = 03 teaspoon.
• Ginger-garlic paste (Lehsan Adrak) = 01 teaspoon.
• Salt = To taste or 03 teaspoons.
• Red chili powder = 02 teaspoons.
• Black cardamom pods (bari elaichi) = 03
• Clove (laung) = 01 teaspoon.
• Cinnamon sticks (Dalchini) = 02
• Yogurt = 1-1/2 cups
• Anise seed (saunf) = 03 teaspoon.
• Garam masala powder = 01 teaspoon.
• Water = 3-1/2 cups.

COOKING INSTRUCTIONS:

• Heat oil in a pan & fry onions till they turn golden brown.
• Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds.
• Add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
• Add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
• Add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat.
• Add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
• Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
• Serve Chaney Ka Pulao with chutney or raita.

Mutton Yakhni Pulao Recipe

INGREDIENTS:

• Basmati rice = 3 cups
• Mutton = 3/4 kg
• Red chili powder = 1 tablespoon
• Fennel seeds = 2 teaspoons
• Black cardamom pods (badi elaichi) = 2
• Green cardamoms = 2
• Coriander seeds = 4 teaspoons
• Onion, sliced lengthwise = 1/2
• Oil = 10 tablespoons
• Bay leaves = 2
• Cinnamon stick (2.5 cm) = 1

COOKING INSTRUCTIONS:

• Gently wash and soak the rice in water. Set aside.
• Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water.
• Cook till tender, about 20 minutes.
• Remove all the spices and strain the stock.
• The stock should measure six (6) cups.
• Add water if the stock is not sufficient. Set aside.
• Keep the mutton pieces separately.
• In a heavy bottomed vessel, heat the oil, and add the bay leaf and cinnamon and sliced onions and fry till onions are light brown.
• Add the mutton and fry for a few minutes.
• Add the stock.
• Stir in the rice gently, ensuring that it does not break.
• Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
• Serve the hot Mutton Yakhni Pulao with plain yogurt and enjoy.

Mutton Chops Recipe

INGREDIENTS:

• Mutton Chops = 01Kg.
• Yogurt = 02 cups.
• Onion = 02 medium size.
• Ginger Paste = 01 tablespoon.
• Garlic Paste = 01 tablespoon.
• Salt = 01 tablespoon or to taste.
• Red Chilli = 01 tablespoon or to taste.
• Coriander seeds = 01 tablespoon.
• Cumin seeds = 01 tablespoon.
• Oil = 03 tablespoon.

COOKING INSTRUCTIONS:

• Heat oil in a wide, medium depth pan.
• Add the mutton chops, ginger paste, garlic paste, and fry until chops change color.
• Add all the dry ingredients and yogurt.
• Fry for another 05 minutes.
• Cover and set on medium-low heat for about 30 minutes, or until meat is tender (keep cooking by adding a little bit of water if necessary).
• Turn up the heat to medium-high and fry until yogurt dries and chops are a nice golden brown.
• Garnish with sliced onion and tomato rings.
• Serve Mutton Chops with naan or tandoori roti.

Malai Mutton Recipe

INGREDIENTS:

• Boneless mutton cut into 1 inch cubes = 750 gm.
• Lemon juice = 02 tablespoon.
• Thick dahi (yogurt) = 1/2 cup.
• Malai (thick cream) = 03 tablespoon.
• Nutmeg powder (jaiphal ) = 1/2 tablespoon.
• Chhoti elaichi (green cardamom ) = 1/2 tablespoon.
• Ginger paste = 1- 1/2 tablespoon.
• Garlic paste = 1- 1/2 tablespoon.
• Garam masala = 01 tablespoon.
• Finely chopped coriander leaves = 1/2 cup
• Oil = 01 tablespoon.
• Onions finely sliced = 02 no.
• Zeera (cumin seeds ) = 01 tablespoon.
• Salt = to taste

COOKING INSTRUCTIONS:

• Mix the boneless mutton cubes with the lemon juice and salt and leave aside for 2 hours.
• Mix the mutton with ginger paste, garlic paste, Dahi, malai, nutmeg powder, elaichi powder and salt. Leave to marinate overnight.
• Heat oil in a heavy bottomed pan and add zeera .
• When it splutters, add the mutton with the marinate. cover and simmer until just tender.
• Add the sliced onions, garam masala and fresh coriander leaves .
• Cook for 10-15 minutes on a medium flames.
• Serve hot Malai Mutton with parathas, Roti, or Plain Rice.

Mutton Koarma Recipe

INGREDIENTS:

• Meat or Poultry = 01Kg.
• Vegetable oil = 1/4 cup.
• Tomato paste = 1-1/2 teaspoon.
• Salt = to taste or 1-1/2 teaspoon.
• Red chilly powder (lal mirchi ) = 1-1/2 teaspoon.
• Coriander powder (dhaniya powder) = 1-1/2 teaspoon.
• Turmeric (haldi ) = 1-1/2 teaspoon.
• Ginger and Garlic paste = 1-1/2 teaspoon.
• Onions finely sliced = 2 no.large
• Plain yogurt = 1 cup
• Corrainder (fresh haraa dhaniya).

COOKING INSTRUCTIONS:

• Add cooking oil to a large pot add onions and fry till golden brown then remove and place on paper towels and crush.
• Add the meat/poultry to the same oil and fry for a few seconds then add ginger/garlic and fry about 1-2 minutes the meat/poultry will change color slightly.
• Add the tomato paste and keep frying.
• Add all the spices and reduce heat add yogurt few tablespoons at a time this will make the sauce thicker.
• Add the crushed onions and about 1-2 cups of water let it cook thoroughly for about 35-40 minutes.
• Garnish with fresh coriander leaves (hara dhaniya).
• Serve the Mutton Korma with roti/naan or boil rice.

Aaloo Baingan Recipe

INGREDIENTS: (Serving two persons)

• Eggplants of (Brinjals/Baingan) = 03 nos (cut into medium pieces).
• Potato = 01 large size (peeled & cut into small pieces).
• Onion = 01 no medium (finely chopped).
• Tomato = 01 no (finely chopped).
• Cloves of Garlic (Lehsan) = 03 nos (peeled & chopped).
• Ginger Root (Adrak) = 1-inch piece size(peeled & chopped).
• Green Chilli (Hari Mirch) = 01 no or to taste.
• Red Chilli Powder (Pisi Lal Mirch) = 01 tablespoon or to taste.
• Turmeric Powder (Pisi Haldi) = 1/4 tablespoon.
• Cumin Powder (Pisa Zeera) = 01 tablespoon.
• Cumin Seeds (Saabut Sufaid Zeera) = 1/2 tablespoon.
• Salt = to taste.
• Cooking Oil = 01 tablespoon.

COOKING INSTRUCTIONS:

• In a pot heat oil and add the cumin seeds.
• When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute.
• Add in the chopped onions and fry onions until they are golden brown.
• Remove the green chilli and set aside.
• Add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft.
• Add in the turmeric powder and fry for a minute, & then add in the red chilli powder, coriander powder and cumin powder and mix for a minute.
• Add in the potato pieces and fry for 5 minutes, & then add the brinjal (eggplant) pieces and fry for another 5 minutes.
• Add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
• When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.
• Serve hot Aaloo Baingan with roti or plain rice and with green vegetable salad.