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Taste of India Biryani

Lagan Ki BotiLagan Ki Boti

Ingredients:
1.5 kg lamb cubes   
10 gm fennel seeds, crushed    
10 gm onion seeds
1 cup mutton stock
25 gm garlic, 10 gm turmeric powder
20 gm ginger, julienned
100 gm shallots (Madras onions)
100 gm red chilli pickle       
20 gm coriander leaves, chopped    
1 tsp lemon juice, oil, salt to taste

Method: Boil lamb cubes with fennel seeds, onion seeds and mutton stock. Add little turmeric powder and salt, and cook till done. Heat oil and crackle onion seeds and fennel seeds. Add whole garlic, ginger juliennes, Madras onions, red chilli pickle, and sauté. Add in the boiled mutton cubes.

Finish with lemon juice and coriander.

NAAN CHAAP Naan Chaap

Ingredients:
½ kg mince meat, 3 medium-sized onions, finely chopped
½ tsp turmeric powder, 1 tsp garam masala powder
2 tbsp hara masala, 2 tsp red chilli powder
a few green chillies, coriander leaves, mint leaves
salt to taste, 2 tbsp ghee, ½ cup oil

Method: Wash and strain mince meat. Boil meat with onions, salt, turmeric powder, hara masala and ghee without any water. In another vessel, heat oil, add red chilli powder, and fry the boiled mince meat. Mix and let it simmer on low heat. Add slit green chillies, garam masala powder, coriander leaves and mint leaves. Serve hot with naan and onion rings. 

Variation: Naan Chaap with khiri.
100 gm of khiri (udder) can be added to the above recipe while the boiled mince is being fried.

Mutton RaraMutton Rara

Ingredients:
400 gm mutton
100 gm minced mutton
4 big cardamoms, 4 bay leaves
1 tbsp garam masala powder
1 tsp turmeric powder
1 tbsp red chilli powder
300 gm tomato paste
1 tbsp ginger garlic paste
400 gm onion, chopped
150 gm oil, 400 ml water
1 boiled egg
salt to taste

Method: Put oil in handi, put cardamoms and bay leaves, add chopped onions and cook it till it turns brown. Add mutton pieces and cook on low flame for 20 minutes and add salt. Take another saucepan, add ginger garlic paste, garam masala, turmeric powder, stir and fry for 10 minutes. Add minced mutton and cook it till it is 90% cooked. Add tomato paste and cooked mutton along with it, stir it well, add small quantity of water if required. When it is cooked, sprinkle grated boiled egg and serve hot.

Rogan Josh

Rogan Josh

Ingredients:
190 gm lamb shanks (nalli)
30 ml refined oil
1 gm cinnamon, 1 gm cardamom
1 gm clove, 120 gm onion, sliced
5 gm chilli powder, 80 gm tomato puree
3 gm salt, 10 gm ginger paste
15 gm garlic paste
1 gm dry ginger powder
1 gm fennel powder
1 gm garam masala powder
50 ml lamb stock

Method: Heat oil, add whole garam masala and crackle. Add sliced onion and cook till golden brown in colour. Add ginger paste and garlic paste, sauté well. Add lamb and rest of the spices and cook well. Add lamb stock and water if required and cook till lamb shanks become tender. Finish with garam masala powder and fennel powder.

Late M.F. Husain’s  Kheema Lasan

Late M. F. Husain’s Kheema Lasan

A special note on this recipe is a must:
Like the old khansamas of the royal courts of Hyderabad and Lucknow, when M.F. Husain cooked, he cooked the recipe out of his head. No referring to cookery books for this amazingly-talented artiste of the kitchen. So naturally, there's no standardisation of ingredients and their quantities, and cooking procedure to follow. The master painter followed the dictates of his heart. Portions were measured in the palm of his hand. And spoons were stirred in pots and pans with the same nimble dexterity and grace that his wrists employed while swishing canvasses with paint brushes. "The end result is what matters," Husain would say of art and cooking. And how true! Follow the recipe for Late Husain's Kheema Lasan that UpperCrust picked up by watching its creator at work.

Ingredients:
1 kg mutton kheema
2 large onions, 1 tsp garlic paste
1 tbsp ginger paste
1 tbsp dhania, 1/2 tbsp jeera
1 tbsp red chilli powder
2 to 4 kg fresh lasan, finely chopped
250 gm pure ghee, 6 eggs
4 medium-sized tomatoes, chopped oil, salt and pepper
garam masala, lemon juice

Method: In hot oil, add finely chopped onions and brown till golden brown. Add garlic paste, kheema and ginger paste in that order. Stir on a high flame. Add jeera, dhania, red chilli powder, tomatoes and salt to taste. Cook for about 10-12 minutes on slow fire. Then add 25% of the finely chopped lasan. Cook on high flame, stirring along for five, six minutes. Remove from fire. Layer out the kheema in a shallow dish spreading the remaining 75% lasan between these layers. Squeeze some lemon juice on top.

Break eggs over this spread. Sprinkle salt and pepper, garam masala and jeera powder on the eggs. Slowly pour the boiling hot ghee
on top.

Eat with parwali roti.

Suka Mutton

Suka Mutton

(Picnic mutton)
This is a black masala dry mutton that is easy to carry when you are travelling and hence serves as the perfect food for a picnic. Since it has oil, it does not spoil easily, yet refrigeration is recommended.

Ingredients:
1 kg mutton
1½ kg large onion, chopped
1 tbsp ginger paste
1 tbsp garlic paste
4 tbsp melted ghee
1 tsp red chilli powder
1 tsp turmeric
1½ tsp Prabhu sambhar masala
1 tsp cloves, 1 tsp peppercorns
4" long pieces of dalchini
salt to taste

Method: Mix the ginger garlic paste and all the powder masalas thoroughly with the chopped onions and meat and salt. Keep this mixture aside for half an hour. Meanwhile, in a large iron kadhai, fry the cloves, peppercorns and dalchini in the ghee till an aroma starts arising. Add the onion and meat and masala mixture. Cover the kadhai with a thali and put some water on the thali so that the bottom of the kadhai does not burn. Cook till meat is tender.
Tastes best with laadi pao.

Caution: Do not add water to the preparation. It should cook in its own juices.

Seyal Teevan

Seyal Teevan

(Mutton dish)

Ingredients:
1 kg mutton shoulder, cut into pieces
juice of 1 lime
3 tsp ginger paste
3 tsp garlic paste
salt to taste
Apply this mixture to the mutton
pieces and leave aside for 45 minutes
to marinate.
¾ kg onions, chopped
1 kg tomatoes, chopped
½ kg potatoes, skinned and quartered, apply a little salt over the potatoes
few sprigs coriander leaves
8 green chillies, whole
few sprigs curry leaves
1” piece ginger, chopped fine
½ cup beaten curd
Masalas:
6 black cardamoms, whole
2 cinnamon sticks, broken into pieces
4-5 bay leaves
4-5 cloves
3-4 tsp coriander powder
2 tsp jeera powder
1 tsp turmeric powder
3-4 tbsp oil
1 tsp black pepper, freshly ground
8 green cardamoms, freshly powdered, with skin and kept aside for sprinkling over the cooked meat when serving along with the black pepper.

Method: In a deep pan, add two tbsp oil. When hot, add the curry leaves.
Now add the chopped onions till they become soft. Then add the chopped tomatoes and keep stirring till the tomatoes are quite soft. Add the turmeric powder, coriander powder, jeera powder and salt to taste. Stir for a few minutes, then keep aside.
In a pressure cooker, add 2 tbsp oil, add the black cardamoms, cinnamon sticks and the cloves, stir for a minute and then add the marinated mutton on a very high flame so as to sear the mutton and retain its juices within.
Stir a few times till it looks almost dry and then add ½ cup beaten curd and stir for 5-10 minutes. Now add the tomato-onion mixture and
mix well. Add the potatoes, add ½-1 cup water and pressure cook for 15-20 minutes.
When serving, place the cooked mutton in a broad serving dish, sprinkle the black pepper powder and green cardamom powder. Decorate with sprigs of green coriander along the sides of the dish.

Badami Kofta

Badami Kofta

(Picnic mutton)
This is a black masala dry mutton that is easy to carry when you are travelling and hence serves as the perfect food for a picnic. Since it has oil, it does not spoil easily, yet refrigeration is recommended.

Ingredients:
600 gm boneless shoulder of lamb cut into 1" cubes
50 gm lamb fat, 2 eggs
1 tbsp black cardamom, ground, 1 ½ tbsp green cardamom, ground
½ tbsp cloves, ground, 1 tbsp cinnamon, ground
1 tbsp fresh ginger, finely chopped
1 tbsp fresh coriander stalks, chopped
50 gm ice, crushed, 24 almonds, blanched, salt to taste
For the sauce:
50 gm almonds, toasted and flaked
100 gm ghee
4 green cardamom pods, 2 black cardamom pods
2 cinnamon sticks, 200 gm onions, pureed
150 gm fresh tomatoes, pureed
¼ tbsp ground turmeric
1 tbsp red chilli powder
1 tbsp garlic puree, 1 tbsp ginger puree
1 tbsp green chilli puree, 1 tbsp sugar
4 tbsp single cream
1 tbsp chopped fresh coriander
salt to taste

Method: For the meatballs, mix everything together except the almonds (but including the ice, which keeps the meatballs well chilled) and mince to a very fine paste. Keep in the fridge.
For the sauce, put the toasted almonds in a blender with 100 ml water and blend to a paste.
Heat the ghee or clarified butter in a pan, add the whole spices and fry until they begin to splutter. Add the pureed onions and cook, stirring, until they turn golden brown. Then add the pureed tomatoes, turmeric, chilli powder, ginger, garlic and green chilli purees and some salt and cook, stirring for about fifteen minutes, until the oil separates from the mixture.
Add 500 ml water, the almond paste and the sugar and simmer for 30 minutes. Meanwhile, take the meat mixture out of the fridge and shape into 24 balls. Stuff each ball with a blanched almond, reshaping if necessary so the almond is completely enclosed.
Put the meatballs into the sauce and poach on a very low heat for 20 minutes. Drizzle over the cream and chopped coriander.

Kheemo

Kheemo

(Mutton dish)

Ingredients:
1 kg mutton shoulder, cut into pieces
juice of 1 lime
3 tsp ginger paste
3 tsp garlic paste
salt to taste
Apply this mixture to the mutton
pieces and leave aside for 45 minutes
to marinate.
¾ kg onions, chopped
1 kg tomatoes, chopped
½ kg potatoes, skinned and quartered, apply a little salt over the potatoes
few sprigs coriander leaves
8 green chillies, whole
few sprigs curry leaves
1” piece ginger, chopped fine
½ cup beaten curd
Masalas:
6 black cardamoms, whole
2 cinnamon sticks, broken into pieces
4-5 bay leaves
4-5 cloves
3-4 tsp coriander powder
2 tsp jeera powder
1 tsp turmeric powder
3-4 tbsp oil
1 tsp black pepper, freshly ground
8 green cardamoms, freshly powdered, with skin and kept aside for sprinkling over the cooked meat when serving along with the black pepper.

Method: In a deep pan, add two tbsp oil. When hot, add the curry leaves.
Now add the chopped onions till they become soft. Then add the chopped tomatoes and keep stirring till the tomatoes are quite soft. Add the turmeric powder, coriander powder, jeera powder and salt to taste. Stir for a few minutes, then keep aside.
In a pressure cooker, add 2 tbsp oil, add the black cardamoms, cinnamon sticks and the cloves, stir for a minute and then add the marinated mutton on a very high flame so as to sear the mutton and retain its juices within.
Stir a few times till it looks almost dry and then add ½ cup beaten curd and stir for 5-10 minutes. Now add the tomato-onion mixture and
mix well. Add the potatoes, add ½-1 cup water and pressure cook for 15-20 minutes.
When serving, place the cooked mutton in a broad serving dish, sprinkle the black pepper powder and green cardamom powder. Decorate with sprigs of green coriander along the sides of the dish.

Chaamp Taazdaar

Chaamp Taazdaar

Ingredients:
For the kid/lamb rack:
2 rack of kid/lamb
olive oil to brush and baste braised racks
The first marination:
6 gm red chilli powder
salt to rub, 40 gm ginger paste, strained
20 gm garlic paste, strained
120 ml red wine vinegar
The studding:
12 cloves, 12 garlic flakes
4 ¼” cinnamon sticks
16 black peppercorns
The braising:
cooking oil, to baste the legs
15 gm meethi tulsi (fresh basil)
20 gm ginger, 5 green cardamom
2 black cardamom, 3 bay leaf
12 gulaab ki pankhrhi (rose petals)
salt to taste
The second marination:
60 gm yogurt
60 gm processed cheese
60 ml cream, 7.5 gm meethi tulsi
The masala:
2.25 gm black pepper, freshly roasted and coarsely ground
1.5 gm amchoor (mango powder)
0.75 gm kasoori methi (fenugreek powder)
0.75 gm kebab cheeni (allspice powder)
0.375 gm gulaab (rose petal powder)
a generous pinch kaala namak (black rock salt powder)

Method: The kid/lamb racks: Clean, remove the fat, wash and pat dry.
The first marination: Forcefully rub, as in massage the racks with red chillies. Repeat process with salt, then with garlic paste, ginger paste and, finally, with vinegar. (Remember, each of these ingredients is to be rubbed separately and not as mixture). Refrigerate for 30 minutes.
The studding: Using a cooking needle stud the fleshiest meat of the racks with garlic and the spices.
The braising: Rub the racks with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the racks. Braise in a pre-heated oven (400° F) until the liquor begins to boil. Then reduce oven temperature to 150° F and braise for 2.30 hours. Remove and discard the liquor. Brush the racks with olive oil and keep aside.
The second marination: Whisk yogurt. Grate cheese. Clean, wash and finely chop basil. Put these ingredients in a bowl, add cream and whisk to mix well. Rub the olive oil-coated racks with this marinade and refrigerate for 30 minutes. (Remove at least 10 minutes before cooking.)
The masala: Mix all the ingredients in a bowl and keep aside.
The skewering: Skewer right down middle horizontally and as close to bone as possible.
Put the skewers in a moderately hot tandoor and roast for 5-6 minutes. Remove, baste with olive oil and roast again for 2 minutes. Or arrange racks on mesh of charcoal grill, cover grill and roast over moderate heat for 7-8 minutes, turning occasionally. Uncover, baste with cooking oil and roast again for 2 minutes, turning once. Alternatively, arrange racks on greased roasting tray and put in pre-heated oven (250° F) for 7-8 minutes, turning occasionally. Baste with oil and roast again for 3 minutes, turning once. Remove.
To Serve: Baste racks with butter, arrange on carving platter, sprinkle the masala and serve hot.

Red Wine Lamb with Thyme-scented Rice

Red Wine Lamb with
Thyme-scented Rice

Ingredients:
1 kg lamb, cut into pieces
flour, 2 cups cooked Basmati rice
3 carrots
3 large onions, thyme
2 cups red wine
1 lamb stock cube, salt 

Method: Coat the lamb in flour and pan fry in batches till browned, remove and keep aside.
In a pot, put roughly chopped carrots, onions, the lamb and the red wine, and simmer gently till fork tender, about 75 minutes. Towards the end of cooking, add the lamb stock cube and the thyme.
Sprinkle chopped thyme on rice and serve with lamb.

Nyasa Breakfast Kheema

Nyasa Breakfast Kheema

Ingredients:
1 kg mutton kheema, 4 onions, 2 tbsp garlic paste
1 tbsp dhania powder and 1 tsp jeera powder (freshly made)
3 pods elaichi, 3 cloves, a little dalchini
6 pods garlic, crushed, a cup of beef/meat stock
4 tbsp fresh dahi/cream, 2 tbsp wine/good quality vinegar
ginger, chopped, salt to taste

Method: Clean mutton kheema. Fry 4 onions, light golden brown. Keep aside. Fry garlic paste. Add the onions. Add dhania powder and jeera powder. Fry it all a bit. If necessary, add a little stock to prevent burning. Separately fry the kheema with elaichi, cloves, dalchini and garlic. Add fried onions, fried garlic, dhania and jeera mixture to the kheema. Add a cup of stock and 4 tbsp fresh dahi or fresh cream. Add salt to taste. Cover and simmer for 20 minutes or till cooked. Add wine or good quality vinegar. Reduce the liquids if necessary. Garnish with golden brown fried onions and finely chopped ginger.
Stock can be made or Oxo cubes can be used.
If making own stock: Boil a kg of mutton bones with 6 garlic pods, crushed, a celery stick, a tomato, an onion, a carrot and salt and pepper to taste. Reduce it using your judgment, so it doesn’t become liquidy. You want it almost dry. 

Mande Gosht

Mande Gosht

Ingredients:
2 kg lamb (curry cut), 500 gm oil, 500 gm onions
125 gm ginger garlic paste,
100 gm coriander powder
25 gm turmeric powder, 100 gm chapta mirch powder
15 gm green coriander, salt to taste
Garam masala:
10 gm brown cardamom, 10 gm green cardamom
10 gm cinnamon, 10 gm shahi jeera (caraway)
10 gm mace, 10 gm cloves, 10 gm black pepper
For mande roti:
1 kg wheat flour, 100 ml milk
100 ml oil, 5 gm cumin, 5 gm salt

Method: In a pan, cook lamb with onion, ginger garlic paste, turmeric. When onions are soft and oil separates, add coriander powder and cook further. Now add chapta chilli (Aurangabadi) powder and fry, then add garam masala. Cook further by frying on low heat, adding water gradually as required when lamb is tender. Remove from heat. Check seasoning and serve hot, garnished with coriander leaves. Make very soft dough mixing all the ingredients for mande and let it stand for one hour. Make into big roundels, flatten using rolling pin to increase in size. Place over the manda tawa and cook like roomali roti.

Dhonepatar Mangsho

Dhonepatar Mangsho

Ingredients:
1 kg mutton (ideally 750 gm boneless meat from the shoulder and 250 gm of seena), 1 kg coriander leaves
16 to 18 green chillies, juice of 4 lemons, 8 garlic pods
1 large cinnamon stick, 2 bay leaves, salt to taste

Method: Clean mutton kheema. Fry 4 onions, light golden brown. Keep aside. Fry garlic paste. Add the onions. Add dhania powder and jeera powder. Fry it all a bit. If necessary, add a little stock to prevent burning. Separately fry the kheema with elaichi, cloves, dalchini and garlic. Add fried onions, fried garlic, dhania and jeera mixture to the kheema. Add a cup of stock and 4 tbsp fresh dahi or fresh cream. Add salt to taste. Cover and simmer for 20 minutes or till cooked. Add wine or good quality vinegar. Reduce the liquids if necessary. Garnish with golden brown fried onions and finely chopped ginger.
Stock can be made or Oxo cubes can be used.
If making own stock: Boil a kg of mutton bones with 6 garlic pods, crushed, a celery stick, a tomato, an onion, a carrot and salt and pepper to taste. Reduce it using your judgment, so it doesn’t become liquidy. You want it almost dry.

Gosht Arbi Ka Salan

Gosht Arbi Ka Salan

Ingredients:
1 kg mutton, curry cut
500 gm arbi (yam)
200 gm onion, sliced
100 gm ginger garlic paste
10 gm green cardamom
5 gm cloves
5 gm bay leaf
10 gm peppercorn
20 gm turmeric
20 gm red chilli powder
salt to taste
20 gm coriander powder
100 gm yogurt
200 ml oil

Method: Heat oil, add whole garam masala, fry sliced onion. Add mutton, sauté and add ginger garlic paste. Add turmeric powder, red chilli powder, salt and bhunao well. Then add coriander powder, bhunao. Add curd, sauté nicely. When the mutton is cooked, add arbi and cook till arbi is done.

Mutton Curry

Mutton Curry

Ingredients:
500 gm mutton leg, cut into cubes, 500 gm mutton chop
300 gm onions, peeled and sliced, 500 gm fresh tomato puree
10 gm ginger paste, 10 gm garlic paste, yogurt
2 green cardamom pods, 3 black cardamoms, 5 cloves, 2 bay leaves, 1 gm mace, 10 gm cumin powder, 20 gm coriander powder,  12 gm red chilli powder, 3 gm turmeric powder 5 gm garam masala powder, 150 ml vegetable oil, salt to taste

Method: Heat the oil in a heavy casserole, add the onions and fry until golden brown. Season
with cardamom, cloves, bay leaves, spice powders, stir well for a few minutes. Add ginger
garlic paste, stir a few more minutes. Add mutton cubes and chops into the casserole, add some water and all remaining spices. Bring to boil, then simmer on low heat. When the oil starts separating from the masala, add yogurt and stir-fry on low heat. Once again, when the oil separates from the masala, taste and see if some seasoning is required. If too dry,
add some water and simmer on slow heat until meat is tender and the masala shows the
right consistency. Serve in a pre-heated bowl, garnish with shredded fresh coriander leaves
and ginger juliennes.
This dish goes well with Indian breads or steamed Basmati.

Mutton Drumsticks Dalcha

Mutton Drumsticks Dalcha

Ingredients:
100 gm masoor dal, 50 gm chana dal   
5 gm mustard seeds, 2 gm cloves   
2 cinnamon sticks, 10 gm garlic   
1.5 kg kid/lamb leg (curry cut)
5 gm ginger garlic paste
5 gm cumin seeds, 100 gm onions
5 gm curry leaves, 10 Tadapally chillies   
2 drumsticks, 10 gm mint, chopped    
10 gm raw mango powder
5 gm chilli powder, 5 gm turmeric powder
50 gm ghee, 1 litre lamb stock, salt to taste

Method: Soak masoor dal and chana dal for one hour.
Heat oil. Sauté ginger and garlic paste, mutton, and add the soaked dal. Add stock and cook till mutton is done.
Heat oil. Add cumin seeds, mustard seeds, cloves, cinnamon, curry leaves, drumsticks, Tadapally chillies and chopped garlic. Brown the garlic, add chopped onion and mutton followed by the dal.
Adjust the seasoning. Garnish the dalcha with mint, raw mango powder and desi ghee.

Kolhapuri Gosht Ka Rassa

Kolhapuri Gosht  Ka Rassa

(Spicy Kolhapuri mutton curry)

Ingredients:
½ kg mutton, cleaned and cubed
1 tsp turmeric powder
1 tbsp ginger garlic paste
1 cup oil, 8 cloves
8 peppercorns
1 tsp poppy seeds (khus khus)
1 tsp coriander seeds
1 tsp aniseed, 6 red chillies
2 large onions, chopped
½ coconut, grated
3 tomatoes, chopped
4 large potatoes, peeled and halved
1 cup coriander leaves
salt to taste

Method: Marinate the meat pieces in salt, turmeric and ginger garlic paste for one hour. Heat two tbsp oil in a pan. Add cloves, peppercorns, poppy seeds, coriander seeds, aniseed and red chillies. Brown the mixture. Add onions and brown them. Next, add coconut, tomatoes and brown. Remove from fire and cool. Grind to a paste. Keep aside. In a pressure cooker, heat the remaining oil. Add meat and potatoes. Stir fry till brown. Add the masala paste and salt. If needed, add water. Cook under pressure till meat is soft. Remove from the cooker. Garnish
with coriander leaves and serve with soft chappatis.

Matsh

Matsh

(Finely chopped mutton shaped into meat balls and cooked in red hot gravy)

Ingredients:
For the meatballs (koftas):
500 gm boneless mutton, preferably from leg, without the fat
1 tbsp Kashmiri red chilli powder, 1 tbsp fennel powder (saunf)
1 tsp dry ginger powder (sonth), a pinch of salt
2 black cardamoms (badi elaichi) pods without the outer husk
1 tsp Kashmiri garam masala, 1 tbsp mustard oil
For the gravy:
1 tsp Kashmiri garam masala, 1 bay leaf (tej patta), 3 tbsp mustard oil
1 tbsp Kashmiri red chilli powder, 1 tsp dry ginger powder
2 tbsp fennel powder, 100 gm curd, water

Method: For the meatballs (koftas):
Finely chop the boneless mutton and mince it. Take the minced meat in a bowl and add the mustard oil, red chilli powder, fennel and dry ginger powders, garam masala and black cardamom pods. Mix well and keep it aside for 10 minutes.
For the gravy:
Heat oil to smoking point in a heavy flat-bottomed pan. Remove from heat and add red chilli powder and stir immediately, adding the curd. Mix well and keep the pan on heat again. Add dry ginger and fennel powders, bay leaf and roast it a bit before adding some water.
Let it boil.
Grease your hand with little oil to shape the meatballs (koftas) into the shape of sausages, gently squeezing, not rolling, them with hand. The koftas should be about 2½ - 3" long and a  ½" or so thick.
Slowly add the meatballs to the gravy and gently shake the pan to get the meatballs fully immersed in the gravy.
Cover and let simmer for 30 minutes. The gravy should reduce by a third and the meat should be well done. The meatballs tend to shrink in length and thicken as they cook. Sprinkle the Kashmiri garam masala and mix well. 

Kundan Kaliyan

Kundan Kaliyan

(Boneless lamb preparation of a golden colour cooked in
Awadhi masala).

Ingredients:
1 kg lamb (boneless)
½ kg onions, sliced
30 gm ginger paste
30 gm garlic paste
100 gm curd, whisked
100 gm fresh cream
200 gm ghee
2 gm saffron
100 gm cashew paste
salt to taste
Whole garam masala:
4 cloves
5 green cardamom
2 black cardamom
10 peppercorn
2 gm mace, 1 stick cinnamon
Masala:
15 gm coriander powder
15 gm turmeric powder
15 gm red chilli powder
Garnish:
1 gold leaf
5 gm green coriander, chopped

Method: Wash the lamb pieces and blanche them in boiling water to remove the dirt. Peel and slice onions and fry ¼ till golden brown.
Peel ginger, garlic, and make a paste. Wash and chop coriander.
Dissolve saffron in luke warm milk.
Make a paste of clove, green cardamom, black cardamom, peppercorn, mace and cinnamon.
Heat ghee in handi, add lamb pieces, brown onion, ginger garlic paste, curd and sauté for about 10 minutes.
Now add the paste of whole garam masala, sliced onions, water to cover the pieces and cook till the lamb is tender. Now add masala and bhunao.
Remove the pieces, strain the gravy through a muslin cloth. Add cream, cashew paste to the gravy.
Then add saffron and adjust the consistency of the gravy.
Re-introduce the lamb pieces into the gravy and cook for sometime. Check and adjust the seasoning.
Presentation:
Remove to a portion bowl and garnish with gold leaf and chopped coriander and serve.

Matsh

Keema Torkaari

Ingredients:
100 ml mustard oil, 1ltr water
2 cinnamon sticks
1 kg minced lamb
¼ tbsp cloves, ground
1 tbsp green cardamom, ground
½ tbsp red chilli powder
1 tbsp turmeric, ground
250 gm onions, chopped
1 tbsp green chilli, finely chopped
2 tbsp sugar
2 tomatoes
2 baby aubergines
2 green peppers
2 bitter gourds
2 snake gourds, salt to taste
Method:
Heat the oil in a pan until it reaches smoking point, add the cinnamon sticks and let them splutter for 15 seconds. Add the minced lamb and cook, stirring until all the juices from the meat dry up.
Add the ground spices, onions, green chilli, sugar and some salt, and cook, stirring for 8-10 minutes. Pour in one ltr water and simmer until it has all been absorbed and the mixture is dry. Remove from the heat and leave to cool.
Prepare all the vegetables by slicing off the lid and making a cavity in each one (don’t cut them in half), removing the pulp,seeds,flesh.
Fill the vegetables with the mince mixture and bake for 35-45 minutes in an oven, pre-heated to 120° C.
Serve hot. 

Murgh Galouti Sangam

Murgh Galouti Sangam

(Chicken supremes stuffed with the famed galouti mince)

Ingredients:
100 gm mutton mince, fine, 2 tsp raw papaya paste, 1 tbsp fried onion paste
½ tsp garam masala powder, ½ tsp cardamom and mace powder
½ tsp red chilli powder, 1 tbsp fresh coriander, finely chopped
2 tbsp roasted chana dal
2 tbsp melted ghee, 1 tbsp saffron water
4 chicken breasts
¼ cup hung yogurt, reduced till brown
¼ cup roasted pine nut paste
¼ cup poppy seed paste
¼ cup roasted coconut paste
salt to taste


Method: For the galouti:
In a bowl, combine the mince with the raw papaya paste including all ingredients listed until saffron water. In a small bowl, place some live coals, and pour a drop of ghee and quickly cover the bowl, allowing the mince to smoke for 5 minutes. Mix the mince well and form into small balls. Flatten them slightly and cook on a griddle.
Flatten the breasts lightly and marinate them along with the yogurt, pine nut, poppy seed, coconut paste and salt. Break each galouti gently and place in the chicken breasts and fold over. Cook them. 

Paya Ka Salan

Paya Ka Salan

Ingredients:
10 pieces paya (lamb trotters), 250 gm onion
150 gm ghee, 250 gm yogurt
1 tsp cumin seeds, lightly roasted and finely ground
2 tbsp coriander seeds, 2 tbsp sesame seeds
2 tbsp coconut, 2 tbsp khus khus, 1 tsp red chilli powder
1 tsp black pepper powder, 2 tbsp ginger garlic paste
5 fresh green chillies, ½ bunch fresh coriander, chopped
6 fresh mint sticks, chopped

Method:
Wash and clean meat. Keep aside.
Take 500 ml water in a large pot, big enough to cook the meat. Add all the above mentioned ingredients except ghee, onions, green chillies, fresh coriander and mint to it. On high flame, cook the gravy for few minutes. Add well-beaten yogurt. Cook till the water evaporates.
Add meat and stir well for 3 to 4 minutes. Mix well.
Add enough water. Cook on low flame till the meat becomes tender. Fry onions in ghee till golden brown and add to the meat.
Cook for few minutes on low flame till the ghee appears on top.
Garnish with slit green chillies, chopped fresh coriander and chopped mint. Add a dash of lemon.
Serve with Indian breads such as kulcha/pulka/sheermal.

Paya Nahari

Paya Nahari

Ingredients:
10 pieces paya, 200 gm onion
100 gm vegetable oil, 100 gm yogurt
1 tsp cumin seeds, roasted and made into a paste
1 tbsp coriander powder, 2 tbsp coconut, grated
2 tbsp ginger garlic paste, 2 tbsp all-purpose flour
1 tsp red chilli powder, ½ tsp turmeric powder
1 tsp fennel powder, 4 green chillies
Potli ka masala:
½ tsp cumin seeds, ½ tsp coriander seeds
1 tsp peanuts, 1 tsp coconut, grated
2 cinnamon sticks (1"), 5 cloves
5 cardamoms, 2 bay leaves
1 tsp pathar ka phool, 2-3 sandalwood sticks
2-3 rose petals

Method:
Dissolve the all-purpose flour in 150 ml water and set aside. Wash and clean meat and set aside. Peel and slice 100 gm onion, sauté in oil and add ginger garlic paste, red chilli powder, cumin powder, coriander powder, coconut, salt to taste and yogurt. Cook well.
Boil meat with 100 gm onion, ½ tsp turmeric powder, 4 green chillies and potli ka masala, till the meat becomes tender.
Add meat to the cooked gravy along with the stock and add fennel powder, chopped fresh coriander.
When it is boiling, add all-purpose flour mixture. Cook for two minutes and remove from heat. Garnish with brown onion, chopped coriander, chopped mint and lemon.
Serve with Indian breads such as roti/sheermal/naan.

Paya Ka Shorba

Paya Ka Shorba

Ingredients:
10 medium-sized pieces paya, 4 ltrs water
250 gm onion, 100 gm garlic, ½ tsp turmeric
12 cloves, 6 cardamoms
2 cinnamon sticks (2" long)
½ tsp red chilli powder
½ tsp black pepper powder
2 tsp garam masala, 250 gm ghee
½ bunch fresh coriander, chopped
1 tbsp lemon juice, salt to taste

Method:
In a large pot, add 4 ltrs water with meat. Also add paste of 150 gm onion, 100 gm garlic, turmeric, cloves, cinnamon and salt.
Cook for 4 hours on low flame, choking and locking the steam with tightly closed lid. Boil till the meat is tender. If needed, add some more water.
Fry 100 gm onions in ghee till golden brown. Add red chilli powder and black pepper powder.
Add the cooked gravy to the boiled meat and cook for 5 minutes.
Keep on dum on slow flame. Add chopped fresh coriander and garam masala. Remove from heat when ghee appears on top. Add lemon juice.
Serve with Indian breads such as roti/ pulka/sheermal.

Paya Bheja

Paya Bheja

Ingredients:
6 pieces paya, 4 pieces lamb brain
15 gm coriander powder
5 gm turmeric powder, 15 gm red chilli powder
30 gm ginger garlic paste
3-4 big cardamoms, 60 ml oil, 150 gm tomato puree
50 gm brown onion paste, 2 lemons, salt to taste

Method:
Scrub paya thoroughly under running water and bring to boil.
Blanch the brains in turmeric water and keep aside.
In a pan, heat oil, add the ginger garlic paste and cook for a while.
Add the lamb trotters and brown onion paste and cook on a slow flame.
When almost done, add the dry spices and tomato puree and further cook till done. Lastly, add the blanched brains along with the paya and give a final boil. Serve hot.

Kakori Kebab

Kakori Kebab

Ingredients:
1 kg mutton (boneless), 50 gm raw papaya, 150 gm fat
80 gm gram flour, roasted, 20 gm red chilli powder, 30 gm ginger paste
30 gm garlic paste, 4-5 cloves, salt to taste
For Kakori masala:
5 gm black pepper, 5 cloves, 10 gm small cardamom
5 big cardamom, 10 gm rose petal
5 gm khus khus, 15 gm cashew nuts
1 gm mace, 1 nutmeg, 1 medium-sized onion
25 gm Kashmiri mirchi
For masala:
Slice the onion and fry it till golden brown and add all the ingredients of  masala, grind it to a fine paste.

Method:
Mince the mutton into a fine paste,  pass  through  a  mincer 4-5  times.
Grind raw papaya into a fine paste.
Mix the raw papaya paste with the mutton mince, add roasted gram flour, salt, ginger garlic paste and red chilli powder. Mix it properly.
Add the masala to the above mixture and mix it properly.
Make a well in the centre of the mixture, put a live coal, cloves and fat. Smoke the entire mixture for 10-15 minutes and cover it with a lid.
Divide the prepared mixture into 60 gm equal portions and wrap it around  the kebab skewers and cook on live coal till golden brown.
Remove the kebab from the skewers and serve hot with onion, lemon and mint chutney.

Peshawari Chapli Kebab

Peshawari Chapli Kebab

Ingredients:
200 gm mutton chunks, 10 gm ginger garlic paste    
10 gm coriander roots, 20 gm mutton fat          
5 gm cumin powder, 3 gm garam masala powder    
3 gm red chilli powder, 10 gm brown onion        
50 gm bell pepper, chopped
50 ml ghee, salt to taste

Method:
In a mixing bowl, add mutton chunks, red chilli powder, cumin powder, garam masala, mutton fat, coriander roots, ginger garlic paste, brown onion and salt. Mince the mentioned ingredients in a meat mincer.
Add chopped bell pepper in the minced mutton mixture.    
Shape the mutton mixture in even size tikkis.
Shallow-fry on flat pan. Cook till tender. Serve hot.

Galouti Kebab

Galouti Kebab

Ingredients:
1 kg mutton mince, 100 gm raw papaya   
100 gm lamb fat, 75 gm gram flour, roasted   
10 gm red chilli powder, 20 gm ginger garlic paste
100 gm fat/vegetable oil, lemons, 2 onions
For Galouti masala:
5 gm black cardamom, 10 gm peppercorns, 3 gm cloves
3 gm mace and small cardamom powder
3 gm cinnamon powder, 3 gm nutmeg powder
10 gm all spice powder, 25 gm potli masala
salt to taste
For masala:
Make galouti masala by grinding the entire ingredients together for masala.
Cut the lemon wedges and onion roundels for garnish.

Method:
Pass the mutton and lamb fat through a mincer, about 3-4 times, to make a fine paste.
Make  a  fine  paste  of  raw  papaya  and  add  into  the  mutton  mince.
Then  add  the  roasted  gram  flour, red  chilli powder, salt, ginger garlic paste.
Mix  the  galouti masala  into  the  above  mixture, make  a  well in  the  centre  and  place  a  live  coal  with  some  fat  and  clove  for  smoking  and  cover  immediately. This  will  impart  a  unique  smoky  flavour  to  the  meat.
In  a  sauce-pan,  heat  some  vegetable  oil,  make  round  medallions  of  the  lamb mixture of  about  60  gm  each  and  place  them  over  the  pan, cook  on  both  sides  till well  done.
Serve hot with onion roundels and lemon wedges.

Shikampur Kebab

Shikampur Kebab

Ingredients:
For the stuffing:
50 gm onions, chopped, 2 tsp green chillies, chopped
1 tsp coriander, chopped, 1 tsp lemon juice
salt and pepper to taste, 50 gm hung curd
For the patties:
600 gm mutton cubes, 100 gm chana dal, 5 red chillies
1 tsp black pepper corns, 20 gm garam masala 
50 gm ginger garlic paste, 60 ml oil, salt and pepper to taste
1 tbsp coriander, chopped

Method:
For the stuffing:
Mix all the stuffing ingredients in a bowl and the stuffing is ready.
For the patties:
Mix all the ingredients with mutton and cook them in a pan till the mutton is almost done.
Add chana dal and cook till the dal and the meat get mashed.
Grind the above mixture into a fine paste.
Divide this mixture into small dumplings.
Stuff these dumplings with the stuffing mixture and make oval- shaped patties.
Shallow fry the patties on a griddle.
Presentation:
To be served hot with laccha onions and a lemon wedge and mint chutney.

Nalli Chop Ka Pulao

Nalli Chop Ka Pulao

Ingredients:
1 kg mutton (lamb mukal and chop), 500 gm Basmati rice 3 gm whole masala, mixed, 500 gm onion, sliced   
200 ml desi ghee, 20 gm green chilli, some chopped, some slit
30 gm ginger garlic paste, 150 gm tomato, chopped, salt to taste
3 gm turmeric powder, 3 gm coriander powder
3 gm cumin seeds, 2 gm garam masala powder, ½ gm saffron 25 gm ginger juliennes, 20 gm coriander, chopped
20 gm mint, chopped, 30 gm butter, 50 ml cream
500 ml warm milk, juice of 1 lemon

Method:
Clean mutton chops and cut into ½" pieces. Keep aside. Soak the Basmati rice in water.
Make a paste with chopped green chillies, ginger and some coriander leaves.
Soak saffron in warm milk to extract its colour. Remove and keep aside.
In a big vessel, add some desi ghee, put sliced onions. Fry till golden brown. Add chopped green chillies, ginger and coriander paste, ginger garlic paste, turmeric, red chilli, cumin and coriander powders. Mix till the raw flavour goes down. Add some water to cook the masala. Add chopped tomatoes, salt, garam masala powder and remaining coriander leaves.
Add mutton chops to the masala and cook till the mutton becomes tender. Pour the soaked saffron to the masala and some lemon juice.
Add water in a big vessel and bring to a boil. After the water is boiled, add rice. When the rice is half done, strain and put it on top of the mutton. Add the saffron milk, cream, butter, garam masala powder, whole garam masala, chopped mint, brown onion and slit green chillies. Cover with a tight lid and allow it to cook on dum. Set the vessel under a slow flame for 20 minutes. Pulao is ready.
Garnish with ginger juliennes.

A Pulao Of Liver And Peaches In Cream

A Pulao Of Liver And Peaches In Cream

Ingredients:
400 gm Basmati rice, 2 tsp oil, salt
For the liver:
4 onions, sliced, deep-fried, 6 large sweet green chillies
1 large goat's liver, washed, skinned and chopped into small pieces
1" fresh ginger, cut juliennes, 1" fresh ambehalad (shalu), cut juliennes
1 tsp turmeric powder, 1 tsp chilli powder
½ tsp black peppercorn powder, ground
½ tsp cinnamon powder, ground, ½ tsp clove powder, ground
½ tsp cardamom powder, ground, ½ tsp mace powder, ground
½ tsp fennel powder, ground,  ½ tsp mustard powder, ground, salt, sunflower oil
For the peaches:
4 ltrs milk, boiled four times the day before and chilled in the refrigerator for its clotted cream, 8 large fresh peaches, skinned, halved and de-stoned
16 half pieces walnuts, ½ cup sugar, a few spring onions, cut juliennes

Method:
First cook the rice in an electric rice cooker with salt and 2 tsp of oil. Remove onto a tray, cool and separate the rice grains. Grind the fried onions and place in a wok or kadhai over a very low heat. Add the green chillies, ginger, ambehalad, and cook gently for 3 minutes. Mix the liver with salt, turmeric, chilli and the spice powders and add to the onions. Raise the fire a bit, add ½ cup water and mix well and simmer for 12 minutes till the tiny pieces of liver are well cooked.
Take the rice and gradually mix into the wok until it is well amalgamated with the liver.
Keep hot.
Place ½ a cup of sugar and 1 cup of water in a flat vessel. Allow the sugar to melt and carefully place the peach halves in the syrup and poach the peaches for 10 minutes on a low flame. Spoon the syrup onto the peach halves.
Arrange the hot rice in the centre of a flat dish and surround it with the hot peach halves. Pour a little of the clotted cream into each peach hollow and top each with half a walnut piece.
Sprinkle as much of the spring onions, as desirable to you, and serve immediately.
Accompaniments:
Jellied Russian salad, boneless chicken gravy, sweet fruit chutney, vanilla ice-cream with almond macaroons.

Masoor Kheema Pulao

Masoor Kheema Pulao

Ingredients:
4 cups Basmati rice , 1½ cup whole masoor, soaked overnight
200 gm mince, 4 medium-sized onions, chopped
5 tomatoes, chopped, 1 cup coriander leaves
1 tbsp kasoori methi, 2 tsp hara masala
2 tsp red chilli powder, 3 tsp coriander-cumin powder
½ tsp turmeric powder, 1 tsp garam masala powder
1 cup yogurt, blended, yellow colouring
2 cloves, 4 peppercorns, 2 sticks of cinnamon
1 tsp cumin, whole, 1 cup oil, ½ cup ghee
salt to taste

Method:
Boil rice as done for biryani. In a big vessel, heat oil and fry onions till golden brown. Add tomatoes and once again, fry.
Add masoor and mince. Cook till masoor is half done. Then add all the masalas and the yogurt.
Either make layers of rice and masoor, or follow the biryani method.
Sprinkle yellow colour and season with ghee and whole garam masalas. Cook on dum. Serve hot.

Hyderabadi Bhuna Hua Kheema Pulao

Hyderabadi Bhuna Hua Kheema Pulao

Ingredients:
For the rice:
2 gm saffron, 450 gm Basmati rice
3 bay leaves, 1" cinnamon stick
½ tsp shahi jeera, 10 black peppercorns, salt, ghee
For the mince:
750 gm mutton mince, 300 gm onions, finely chopped
500 gm tomatoes, 2 tsp garam masala
2 tsp red chilli powder, 1½ tsp turmeric powder
1½ tsp cumin, coarsely ground
½ tsp mustard, coarsely ground
1 tbsp fresh ginger, crushed,  2 tbsp fresh garlic, crushed
½ bunch coriander leaves, 2 sprigs curry leaves
6 green chillies, deseeded and chopped
¼ cup fresh mint leaves, chopped
2 bunches fresh khatta bhaji (sorrel)
1 bunch dill bhaji (suva)
juice of 2 sour limes, salt, ghee

For Makhani

Extras:
Hot charcoal in a katori and some ghee

Method:
Prepare the rice with all its ingredients in the rice cooker.
Cook the chopped onions in 3 tbsp of ghee till soft and pink. Add the curry leaves.
Marinate the mince in salt and the crushed ginger and garlic and add to the cooked onions and stir non-stop for seven minutes so that no lumps form. Add the garam masala, chilli powder, turmeric, cumin and mustard. Lower the flame and add the tomatoes and cover with a lid. Place water on the lid and keep adding hot water until the mince is tender.
Wash the khatta bhaji and dill three times and chop finely. Sprinkle fine salt on it and add it to the cooked mince and keep stirring it for 5 to 7 minutes till the bhaji is cooked, but is not black in appearance. Stir in the chopped coriander leaves, mint, chillies and the juice of 2 sour limes and remove immediately from the fire.
Portion the rice into 2 and place one half on the base of a well-greased vessel. Then place all the cooked mince on top and cover with the remaining rice.
Place a stainless steel katori filled with live red hot coals in the middle of the rice. Pour some 1/2 tbsp ghee over the coals and cover the vessel quickly with a lid and dough. Place on an iron tawa over medium heat for 30 minutes. Remove the katori before serving the pulao and garnish with halved boiled eggs.
Accompaniments:
Hot masala dal, sweet and sour mango pickle, green coriander chutney with papads.

Shirazi Pulao

Shirazi Pulao

Ingredients:
For the rice:
1 gm saffron, 1 pinch saffron colour
600 gm Basmati rice, 4 bay leaves
2 pieces cinnamon, 3 star anise
2 onions, sliced and deep-fried
1/2 cup pure ghee, salt
For the mutton:
2 gm saffron, 750 gm mutton pieces with nali (marrow)
3 large onions, chopped
6 large tomatoes, de-skinned and chopped, salt, ghee
For the ground masala:
5 mace flowers, 1 piece of cinnamon (1")
4 cloves, 2 pieces of dried coconut (1")
15 black peppercorns, 1 tsp shahjeera
¼ cup water
For the kebabs:
250 gm minced mutton, 1 onion, finely minced
½ tbsp ginger garlic paste
8 slices stale bread, 1½ tbsp fresh curd
½ cup fresh coriander, chopped
2 tbsp fresh mint, chopped
4 green chillies, deseeded and chopped fine (optional)
1 tsp fennel powder, ½ tsp star anise powder, 3 eggs
salt, refined oil
For decoration:
20 dried apricots, soaked overnight in sugar water
½ cup seedless raisins, soaked overnight in sugar, white vinegar  and water, ½ cup whole almonds, blanched, skinned and deep-fried
6 boiled eggs, cut into halves
3 onions, sliced, deep-fried to a crisp golden brown

Method:
For the masala:
Make the masala by grinding ingredients with the water.
For the rice:
Divide the rice into 2 portions. Cook one portion with the spices and sliced fried onions and one portion with the saffron and saffron colour in a rice cooker. Separate the grains with a fork and spread out on a thali.
For the mutton:
Wash the mutton well and marinate in the salt and ginger garlic paste. Then place the chopped onions in a vessel and add ½ cup ghee to it. Place on medium heat and allow to cook till soft. Add the ground masala and stir well for 5 minutes on a low heat. Add the tomatoes, cook for a further 5 minutes and then add the mutton. Place it in a pressure cooker with sufficient water so that the mutton is cooked soft and one cup of gravy remains.
For the kebabs:
Place the mince in a thali and mix it with the salt and ginger garlic paste. Add the finely chopped coriander, mint and the green chillies, if using them. Soak the bread in water, squeeze the water out, shred it finely and mix in the yogurt and add to the mince. Mix well. Beat the eggs into the mince mixture vigorously and form into tiny balls, to get about 20-28 small kebabs. Wet your palms, form the kebabs and deep fry in hot oil till golden brown.
For the pulao:
Place the cooked white rice in a large vessel. Cover it with the cooked meat and gravy and top it with the fried meat balls. Then cover with the yellow saffron rice. Cover with a lid and seal with dough. Place on an iron tawa over medium heat for ½ an hour.
Remove pulao onto a round/oval dish, cover with the fried onions, fried almonds, soaked apricots and raisins and boiled egg halves.

Pulao Naseem Sultana

Pulao Naseem Sultana

Ingredients:
For korma:
250 gm mutton, 3 tbsp ginger garlic paste ,oil to cook
¼ tsp red chilli powder, ¾ tsp garam masala powder
For pulao:
250 gm rice, 1 pinch kesar (saffron) 
4 green elaichi (cardamom), 3 laung (cloves)
2 bay leaves, salt to taste
For masala:
2 cloves, 2 cardamons, 1 pinch nutmeg
2 pieces mace, 1 tbsp kewra

Method:
Grind all ingredients for masala to make a paste.
For the korma:
Put oil in a cooker, add cloves and cardamom. Put mutton, sauté for a few minutes. Add ginger garlic paste, salt, red chilli powder, garam masala powder. Now put a cup of water and cover the cooker and let it cook. When it is done, bhunao it, adding a cup of milk. Cook on slow flame, when the milk reduces, the korma is ready.
For the rice:
Take a bhagauna, fill it half with water. Add salt, cloves, cardamom, bay leaf. Let it boil, then add soaked rice to it. When the rice is ¾th cooked, drain out all the water. Put a layer of rice in the bhagauna, then add a layer of korma, sprinkle 1 tsp of kesar and masala. Keep on making such layers. Remember, the top layer is of rice. Put 2 tbsp oil and kewra for aroma. Cover the lid and put dough on all sides of the lid. Let it cook for 5-7 minutes. Serve with raita.

Calicut Mutton Biryani

Calicut Mutton Biryani

Ingredients:
1 kg kid/lamb, 250 gm kaima (short-grained) rice  
250 gm onions, 100 gm small onions  
250 gm ghee, 50 gm green chillies  
50 gm ginger, 50 gm garlic
200 gm tomatoes, 10 gm coriander powder  
15 gm poppy seeds, 150 ml curd
50 gm sultanas, 50 gm cashew halves  
50 gm coriander leaves, 50 gm mint leaves
30 ml lime juice, 5 gm garam masala powder  
5 gm jeera powder, salt to taste

Method:
Cut the lamb in medium-sized (40 gm each) pieces, wash well.
Peel and slice onions well, clean the rice, wash and soak in cold water.
Soak the poppy seeds in warm water and grind to paste.
Fry the sultanas and cashew nuts in ghee and remove.
Coarsely pound the small onions, ginger, garlic and green chillies.
Chop coriander and mint leaves separately.
Marinate the lamb with coarsely pounded ginger, garlic, green chillies, coriander powder, lime juice, small onions, salt, coriander leaves, mint leaves and curd and keep aside.
Heat half of the ghee in a thick-bottomed vessel, add sliced onion. Fry the onions till golden brown and remove.
Add marinated lamb to the ghee, sauté and cook on a
medium fire.
Add poppy seed paste and quartered tomatoes.
When the lamb is ¾th cooked, remove from the fire and keep aside.
Heat remaining ghee, sauté the drained rice, add double the quantity of hot water and cook the rice on a medium fire till the water is absorbed completely.
Sprinkle fried onions, sultanas and cashew nuts and jeera powder over the mutton and spread the rice on top of the mutton.
Cover the pot with a lid and seal the sides with refined dough, keep on very slow fire with liquid at the bottom and live burning charcoal on top of the lid for 20 minutes. Pulao is ready.

Kheema Aur Sholey

Kheema Aur Sholey

Ingredients:
For kofta:       
80 gm minced mutton, 1 tsp green chilli, chopped, ½ tsp ginger, chopped
½ tsp garam masala, ½ tsp salt, ½ tsp coriander, chopped
For gravy:       
50 gm kidney, 50 gm onion, chopped, 60 gm tomato, chopped   
5 gm coriander powder, ½ tsp jeera, ½ tsp lemon juice, ½ tsp salt, ½ tsp chilli powder ½ cup beaten curd, 1 tsp elaichi-javitri powder, ½ tsp shahi jeera, ½ tsp turmeric powder   
For rice:       
200 gm rice, 2.5 cups water, few drops rose water few drops kewra water, pinch of salt, pinch of green chilli

Method:
Make meat balls with the lamb mince and other ingredients.
Make mutton curry with the ingredients for the gravy.
Cook pulao rice separately.
In a pot, pour the mutton curry, then put a layer of pulao rice.
Top it with saffron, fried onions, pure ghee and mint leaves.
Sprinkle few drops of kewra and rose water.
Cover the pot with silver foil.
On the gas, take a flat tawa, place the pot on this tawa and let it cook for a few minutes.
Serve hot. Garnish with fried onions.

Dum Biryani

Dum Biryani

Ingredients:
95 gm Basmati rice, 0.1 gm saffron
20 ml milk (lukewarm)
For lamb:
220 gm lamb cubes, 15 gm desi ghee
1 gm cinnamon, 1 gm green cardamom, 1 gm clove
1 gm black cardamom, 125 gm onion, sliced
10 gm ginger paste, 15 gm garlic paste
1 gm yellow chilli powder, 1 gm turmeric powder
2 gm salt, 4 gm mint, chopped
2 gm green chilli, slit
2 gm ginger julienne
1 ml kewra water, 1 ml sweet attar (essence)
1 gm mace powder
1 gm cardamom powder
35 gm yogurt, 15 gm cream
For rice:
2 gm green chilli, slit
3 gm mint, chopped, 1 gm shahi jeera
5 gm salt, 3 gm ginger julienne
Finishing:
2 gm desi ghee

Method:
Soak Basmati rice in clean water. Make saffron water by crushing and soaking saffron strands in lukewarm milk.
For lamb:
Heat 20 gm of desi ghee and add to it whole cinnamon, cardamom, clove, black cardamom and let it crackle. Add sliced onion to it and sauté till golden brown in colour. Add ginger paste, garlic paste, yellow chilli powder, turmeric powder, salt and sauté for some time. Add lamb cubes and cook on a slow flame, add water if required. When lamb is ¾th done, add chopped mint, slit green chilli, ginger julienne. Add kewra water, sweet attar, mace powder and cardamom powder. Add whipped yogurt and cook for some time. Add little cream.
For rice:
Heat water separately and put some chopped mint, shahi jeera, slit green chilli, salt and ginger julienne. Add soaked rice in water and cook till ¾th done. Drain water and layer the rice on top of lamb masala.
Finishing:
Pour saffron water and desi ghee on top of the rice.
Cover the handi with a lid and seal the sides with atta dough. Cook on charcoal fire for 20 minutes till the lamb gets tender and flavours are intact.

Dindigul Lamb Biryani

Dindigul Lamb Biryani

Ingredients:
500 gm Basmati rice
For garam masala:       
2 cinnamon sticks, 2 gm mace   
5 star anise, 5 bay leaves, 10 gm fennel seeds   
2 gm pathar phool, 2 gm peppercorn   
For lamb:
1.5 kg leg of lamb (curry cut)
200 gm tomatoes, chopped, 300 gm onions, sliced
20 gm ginger garlic paste, 20 gm coriander powder   
15 gm ginger julienne, 10 gm green chilli, slit   
10 gm cumin powder   
5 gm red chilli powder   
10 Sattur S 4 chillies, slit, 20 gm coconut milk powder   
1.5 ltr mutton stock, 100 gm butter   
50 gm coriander leaves, chopped    
50 gm mint, 200 ml oil, salt to taste

Method:
Marinate the lamb with chilli powder, some ginger garlic paste, slit chilli, coriander powder, some mint and coriander.
Heat oil and add some of the whole garam masala to it. Sauté onions till brown, add ginger garlic paste, ginger, chilli powder, coriander and cumin powders, tomatoes, sauté well. Put lamb and cook in butter till it is half done. Add coconut milk powder and mutton stock.
Soak rice and boil water in the meantime and put the remaining garam masala potli in it. Adjust the salt. Parboil the rice.
Put coriander and mint on the half done mutton and add rice to it. Cook it for 25 minutes at 150° C till rice and mutton are cooked.
Finish with coriander.

Korma Dum Biryani

Korma Dum Biryani

Ingredients:
800 gm lamb (curry cut), 125 gm ghee/fat
6 green cardmoms, 3 black cardamoms, 5 cloves
3 bay leaves, 200 gm onions, sliced, 30 gm ginger paste
30 gm garlic paste, 10 gm coriander powder    
8 gm red chilli powder, 15 gm salt, 80 gm curd, whisked
10 gm mace, green cardamom powder, 3 gm saffron
10 ml milk, 2-3 drops kewra, 1 drop sweet attar
500 gm Basmati rice, 10 ml lemon juice, a pinch of sugar
50 gm cashew, fried, dessicated coconut paste    
Garnish:
1 gm silver leaf (chandi ka varq)
20 gm brown onion, 10 gm almond flakes

Method:
Heat ghee in handi, add black cardamoms, some green cardamoms, some cloves, bay leaves, cinnamon, sauté over medium heat until they crackle.
Add the meat pieces and stir for five minutes, then add sliced onions, ginger and garlic pastes, red chilli powder, salt and water (to cover meat pieces). Bring to boil and simmer until the lamb is tender.When water reduces, add coriander powder and curd and bhunao for 15 minutes, till fat leaves the masala. Add water to adjust consistency and bring to boil. Now add cashews and dessicated coconut paste into the gravy.
Parboil the rice in a separate handi with remaining cardamom and clove and drain.
Now adjust the mutton gravy with salt, red chilli powder, milk, sugar lemon juice, kewra, attar and mace and green cardamom powder. Transfer the rice over the gravy and reserve little. Now sprinkle saffron over the rice and transfer rest of the rice.    
Cover handi with a lid, sealed with atta dough.    
Cook in a pre-heated oven for 15 minutes at 350° F or on a hot plate with live charcoal on the lid.        
Remove the lid, mix the rice and transfer to portion bowls and garnish with silver leaf, brown onion and almond flakes.

Khubani Aur Gosht Ka Lalkar

Khubani Aur Gosht Ka Lalkar

Ingredients:
For the rice:
2 gm saffron, 400 gm Basmati rice, 2 onions,
sliced and fried, 2 cinnamon sticks, salt, ghee
For the mutton:
1 kg mutton cubes (boneless), plus nali pieces
1½ tbsp ginger garlic paste
450 gm apricots, soaked overnight in water with 2 tbsp sugar added to it
4 tbsp seedless raisins, washed
4 medium onions, finely chopped
300 gm tomatoes, skinned and chopped
2 tbsp garam masala, 1 tbsp chilli powder
1 tbsp turmeric powder, 4 green cardamoms crushed
3 tbsp sugarcane vinegar, salt, ghee

Method:
Cook the rice in a rice cooker along with the saffron, spices, salt and ghee.
Marinate the mutton in salt and ginger garlic paste.
Place the chopped onions in a large vessel and cook till golden brown. Add the garam masala, chilli powder, turmeric powder, cardamoms, tomatoes and fry along with the onions for 2 minutes. Add the mutton and lower the flame. Let it cook in its own juice for 10 to 12 minutes. When the mutton turns red, put it in a pressure cooker with 3 to 4 cups of water. Cook on a slow fire for 20 minutes after the whistle. When the mutton is tender, transfer it to a large vessel. Add the soaked apricots and washed raisins and allow the liquid to dry up. Add the vinegar, mix and remove from the fire.
Layer the pulao – rice-mutton-rice, and cover it tightly with foil or a lid sealed with dough. Place on an iron tawa on a medium flame for 15 minutes. Pulao is ready.
Accompaniments:
Akuri of eggs, a lightly-spiced vegetable, curds, dessert of double-ka-meetha. 

Kachche Gosht Ki Biryani

Kachche Gosht Ki Biryani

Ingredients:
1 kg mutton or lamb, cut into 2" pieces
2 cups Basmati rice, soaked
4" piece ginger        
20-25 garlic cloves        
5 tbsp olive oil, to deep fry
4-5 large onions, sliced        
a few strands saffron        
3 tbsp warm milk
2 cups yogurt
2 green chillies, chopped
2 tsp red chilli powder    
1 tsp turmeric powder    
½ cup fresh mint leaves, chopped    
salt to taste
5-6 cloves, 1" cinnamon stick    
5 green cardamoms        
1 black cardamom    
10 black peppercorns    
¼ cup potli masala        
½ tsp caraway seeds (shahi jeera)
½ tsp green cardamom powder
2 tsp garam masala powder    
1 cup fresh coriander leaves, chopped
½ cup hand torn fresh mint leaves
2 tbsp rose petals        
1 tsp rose water
1 tsp kewra water
Dough made of whole wheat flour (atta), to seal

Method:
Grind half of the ginger with garlic to a fine paste. Chop the remaining ginger into thin strips. Heat sufficient olive oil in a kadhai and deep-fry onion till brown and crisp. Drain and place on absorbent paper and set aside. Dissolve saffron in warm milk.      
Take the mutton pieces in a bowl. Add yogurt, ginger garlic paste, green chillies, red chilli powder, turmeric powder, salt, one-third of the fried onions and chopped mint leaves and mix.
Boil five cups of water in another pan to cook the rice. Put cloves, cinnamon, green cardamoms, black cardamom, black peppercorns and potli masala in a muslin cloth and tie up in a potli. Add this potli to the boiling water. Add salt, caraway seeds and the soaked rice. Bring to a boil and cook till the rice is parboiled. Remove the potli and drain the rice.
In a thick-bottomed vessel, arrange half of the marinated mutton. Over it, arrange half of the parboiled rice. Then arrange one third of the fried onions and ginger strips.  Sprinkle the green cardamom powder, garam masala powder and coriander leaves. Spread hand torn mint leaves. Pour 2½ tbsp of olive oil on top. Add half the dissolved saffron to the vessel. Sprinkle half of the rose petals, rose water and kewra water.
Repeat the layers once. Cover the vessel with a lid. Seal the lid with atta. Cook on high heat for five minutes, then lower the heat.  Keep on a tawa and cook on low heat for 45 minutes. Serve hot with a raita of your choice.

 

 


 

 
 


by webroute-solutions