ZAFRANI PULAO

Preparation time: 1/2 hr
Serves : 4


Ingredients:

1) Basmati rice : 3 cups (washed and soaked in water for half an hour)
2)Ghee : 2tblsp
3)Cashew nuts : a handful
4)Raisins : a handful
5)Milk: 1/2 cup (warm)
6)Zafran : 2 pinches
7)Kesari food colour : a pinch(optional)
8)Sugar: 1 1/2 tblsp
9)Salt to taste, whole garam masala(cinnamon,cardamom,clove) and 2 bay leaves

10) Keora and Rose water: 1 tsp each

Method:

1)Half cook the rice adding salt to taste,in the meantime soak zafran and kesari colour in milk
2)Drain the water and spread the rice in a thali
3)In a heavy based kadai add ghee and heat it
4) Add whole garam masala
5)Add cashew and raisins and fry a little
6)Now add the cooked rice and mix well on medium heat
7)Add bay leaves, sugar,mix well
8)Now add the zafrani milk and a llittle hot water and cover (don't stir the rice after add zafran)
9)Simmer for 5 minutes
10)After 5 minutes open the lid and mix the rice with light hand, add keora and rose water, mix well and put off the flame.Give a standing time of 5 minutes putting lid.

Seve hot with Meetha Korma or Meat of your choice.

MUTTON MEETHA KORMA

Preparation time : 1/2 hr
Marination time: 24 hrs
serves: 4


Ingredients:
1)Mutton : 1kg (cut in big pcs)
2)Onion:4 large
3)Ginger paste:3tblsp
4)Almond paste:2tblsp
5)Cashew paste:2tblsp
6)Raisin paste : 3tblsp
7)Hung curd : 200grms
8)Sweetened curd(Misti doi):10grms
9)whole garam masala : 2"stick of cinnamon, 6-7 green cardamon,1tsp whole black pepper
10)Bay leaves
11)Keora water(optional): 1 tblsp
12)Beresta(fried onion):one large cut into thin slices
13)Ghee : 5 tblsp
14)White oil: 3tblsp
15)Sugar: 3tblsp
16)Salt to taste

Method:

1) Cut,wash and pat dry the mutton pcs
2) Make a paste of 4 onions
3) Take out the juice of half onion paste and ginger paste
4) In a bowl add mutton, ginger-onion juice,rest of the onion paste,raisin paste, hung curd,one stick cinnamon,two bay leaves amd one tblsp ghee and mix well.
5)leave the mutton in refrigerator for marination (24hrs)

Cooking:

1)In a heavy based vessel add 2 tblsp ghee and fry the thinly sliced onion until golden brown and strain, keep it aside for garnishing
2)Now add white oil and rest of the ghee
3)Add whole garam masala and bay leaves
4)Add sugar to the ghee and caramelise(keep watch so that suger doesn't get burnt)
5)Add mutton pcs and fry
6) when the mutton changes colour add the marinade little by little and cook until the entire marinade is used
7) Now add chashew and almond paste and salt and slow cook the mutton covered and simmering the flame.
8)When mutton becomes tender open the lid and dry the gravy a little more on high flame stirring it frequently so that it doesn't get stuck add the bottom
9)beat the misti doi and add to the korma
10)Remove from flame and add keora water and fried onion and give a standing time for 5 minutes covering the vessel

Serve with Zafrani Pulao

Note:You can cook it in a pressure cooker.

CHICKEN BOTI KEBAB

Preparation time: 15 monutes
Marination time: 2-3 hrs
Serves: 4

Ingredients:
1) Boneless chicken: 1kg
2)Ginger paste: 2tblsp
3)Garlic paste: 1tblsp
4)Onions: 3large+1large(all cut into slices)
5)Green chilli : 3-4
6)Hung curd: 200grm.
7)Red Chilli powder:0ne tblsp
8)Turmeric powder: 1tsp, salt to taste
9)Corriander powder: 2tblsp
10)Garam masala powder:1 tsp
11)Meetha attar :2drops(optional)
12)Mustard oil:2tblsp
13)Lime juice: 2tblsp
14)Fresh Corriander leaves for garnishing

Method:

1) Cut the chicken into small cubes.Wah and pat dry the chicken pcs.
2)In a bowl add all the ingredients except one onion, corriander leaves and green chillies and mix well.
3)Add the chicken pcs to the marinade and mix well
4)Marinate the chicken for 2 to 3 hrs.
5)Now put the chicken with marinade in a kadai and cook it on high flame for 5 minutes turning the chicken occasionally
6) After 5 minutes,simmer the flame and let the chicken cook covered until it is done.
7) uncover the vessel and again on high flame reduce the water stirring every now and then.
8)when the chicken becomes dry but moist remove from flame.
9)Now place the kebabs in an oven proof dish and grill for 5-6 mnts.
10) Garnish with onion rings, corriander leaves and slitted green chillies, and lime juice

Serve hot with Your choice of Roti or Paratha.

CHICKEN CHUTNEY BIRIYANI

CHICKEN CHUTNEY BIRIYANI

Ingredients:
Boneless chicken 750 grms (cut into small square pcs)
Basmati rice 31/2 cups washed and soaked in water for 30 minutes
Onion 2 large(cut into thin slices) and 2 medium for paste

ginger 1 1/2 inch, garlic one whole pod, corriander leaves half of a small bunch
mint leaves one tblsp, green chilli 2-3
yogurt 1/2 cup
chilli powder 1 tsp
corriander powder 1 tblsp
garam masala powder one tsp
whole garam masala - one inch cinnamon, 5 cardamoms, one tsp whole black pepper,
                                    1/2 tsp shahi jeera and 2 bay leaves
saffron 2 pinches dissolved in 1/2 cup of luke warm milk
ghee 4 to 5 tblsp
white oil 3 tblsp
keora and rose water 1 tblsp each

Method:
wash chicken thoroughly and dry the pcs.Make a paste of onion,ginger,garlic,corriander and mint leaves and green chillies.Marinate the chicken with this paste mixed with yogurt and one and 1/2 tsp salt,red chilli powder,garam masala pd for half an hour. Meanwhile in a pan add enough water to boil the soaked rice.
when the water boils add the whole garam masalas and bay leaves, add 3 tsp salt. After 1 minute add the soaked rice and when the rice is half cooked drain the water and spread the rice on a thali.Now heat a heavy bottom pan and add 3 tblsps oil and hald tblsp ghee. when hot fry the sliced onion until its golden brown. strain fried onions and keep aside. Now in the same oil add the marinated chicken with the marinade and add corriander powder at this time. Cook the chicken over medium flame uncovered and stirring periodically until the chicken is 3/4 done and gravy is reduced  to a coating consistency. Now arrange the biriyani for dum.Take a micro or oven safe bowl with lid.Grease the bowl with one tblsp ghee.Now divide the rice in 2 parts. put one part in the bowl, over it arrange the chickenwith gravy, add half the fried onion, cover the chicken with rest of the rice.Now top the rice with rest of the fried onion,then add one by one saffron milk,rose and keora water and half tspgaram masala pd. Cover the bowl and micro on high powe for 3 minutes the on medium power for ten minutes, give 5 minutes standing time. Serve the biriyani garnished with fresh chopped corriander and raita of you choice. If you make the biriyani in an oven then pre-heat the oven at 180C and cook for 20 minutes.