YAKHNI DUM BIRYANI

INGREDIENTS

Basmati rice-1 kg
Mutton-1-1/4 kg
Onions -10
Oil
Tomatoes-3
Ginger garlic paste-3-1/2 tsp
Curd-400gms
Turmeric powder-1/4 tsp
Red chilly powder-2-1/2 tsp
Coriander powder-1/2 tsp
Green chillies-8
Lemon-2
Cloves-8
Mace – 2
Cardamom-8
Cinnamon-3 sticks
Bayleaf-3
Star anise - 2
Saffron-a pinch
Milk-1/2 cup
Coriander leaves- a bunch
Mint leaves- a bunch
Salt-to taste

METHOD

1. Slice the onions finely. Fry 3 onions till golden brown and keep aside.
2. Heat oil in a dekchi, add half of above ingredients of bayleaf, cardamom, mace, cloves, cinnamon and staranise, sauté for a minute.
3. Add rest of the onions and sauté till done.
4. Add ginger garlic paste along with all the green chillies, few mint and coriander leaves.
5. Add mutton, sauté for about 5 minutes, then add chilly powder, turmeric powder, coriander powder, sauté for a minute, mix in well, add whisked curd.
6. Let the mutton cook well for about 30 minutes.
7. Once the gravy starts to thicken and the mutton is almost tender, add sliced tomatoes, juice of one lemon and some coriander and mint leaves.
8. Cook till the gravy thickens and the oil floats on top.
9. Remove the oil in a bowl, add one lemon juice to it and keep aside.
10. In another bowl, add saffron to half a cup of milk and keep aside.
11. In another big vessel, boil the water and soak the rice for about 20 minutes.
12. Add rice to the boiling water along with salt, little oil and the remaining bayleaf, cardamom, mace, cloves, cinnamon and staranise and cook till 50 % is done.
13. Strain the rice in a colander.
14. In a dekchi, first put a layer of rice, add some gravy in a layer form, repeat the same for another layer of rice and masala.
15. Finally cover the last portion with rice, layered with fried onions, some coriander and mint leaves, oil, saffron dissolved milk, cover it with a damp cloth, close the lid tightly and keep a heavy item (pref stone) on the top.
16. Keep the dekchi on the stove on a tawa in medium heat,
17. Leave it for about 40 minutes.

VEGETABLE AND MUTTON DAALCHA

INGREDIENTS

Tur dal-100 gm

Chana dal-75 gm

Onion-2

Tomatoes-3

Green chillies-5

Beans-50 gm

Carrot-1

Brinjal-150 gm

Raw banana-1

Mutton with bones-1/4 kg

Ginger garlic paste-1 tsp

Red chilly powder-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Garam masala-1/2 tsp

Cinnamon-1 stick

Fennel seeds-1/2 tsp

Coriander leaves-few

Curry leaves-few

Tamarind pulp-2 tsp or raw mango-1

Salt-to taste

Oil

METHOD

1.Soak the dals together for 1/2 hour.

2.Pressure cook the dals with a little turmeric powder,garam masala,little oil and the mutton pieces for 3 whistles.

3.Partially cook the beans,carrot,brinjal and raw banana in boiling water adding a little tumeric powder and the green chillies.

4.Heat another kadai,add oil,fennel seeds,cinnamon,onions and saute well.Add ginger-garlic paste,chopped tomatoes,red chilly powder,turmeric powder,salt,coriander powder,cumin powder,green chilles,few coriander leaves and curry leaves and stir fry.

5.Now,add the cooked dals and mutton and also the partially cooked vegetables and mix well.Mix in the tamarind pulp(or the raw mango) and let it come to a boil.

6.Simmer for 10 minutes,garnish with curry- coriander leaves.

MUTTON MASALEDAAR

INGREDIENTS

Mutton-300 gms
Onion medium sized-2
Tomatoes-3
Red chilly powder-¼ tsp
Turmeric powder -¼ tsp
Coriander powder-1 tsp
Ginger garlic paste-1 tsp
Salt to taste
Garam masala powder-¼ tsp
Oil

To be roasted & ground:
Black pepper-1tsp
Cumin-1/2 tsp
Fennel seeds-1 tsp
Cloves- 2
Cinnamon-1 stick
Cardamom- 2
Bayleaf (1)
Coriander seeds-1 tsp
Whole dry red chillies- 2
Coconut-2 small pcs

METHOD

1.Heat oil in a cooker, fry chopped onion, add ginger garlic paste, saute for a minute.
2.Add mutton and continue frying.
3.Add chopped tomatoes, red chilly powder, turmeric power, coriander powder, little salt, cook till mutton is 60% tender.
4.Add the roasted & ground masala.
5.When the gravy begins to thicken, add garam masala powder and garnish with coriander and curry leaves.