Shahjahani Biryani

Ingredients:-

Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3

Method:-

Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.
Roll puff pastry or spread it with hands to the size of your bowl.
Spread & cover your rice bowl with this puff pastry.
Put it in oven on medium heat.

Serve hot.

Lamb Roast

Ingredients:-

Lamb of Goat 1
Lemon Juice 2-3
Chat Masala Powder 1-1/2 TBsp.
Garam Masala Powder 1 TBsp
Zeera Powder 1 tsp
Salt to taste
Red Chillies Powder 1 TBsp
Ginger Garlic Paste 3 TBsp
Black Pepper 1-1/2 tsp

Yogurt 1/2 kg

Method:-

Make cuts on the lamb with a knife.

Mix all the ingredients, except yogurt & put it on Lamb very well. Put it in the refrigerator for over night for marination.

Time to time mix it with a folk (putting folk in it, like cutting, so that the mixture can be absorbed in it.

At cooking time, pour yogurt well on Lamb & put it aside for 1/2 an hour.

For cooking put it in the preheated oven or griller until it is tender & water dries well.

Garnish with coriander leaves & green chillies.

Serve with hot nan, French Fries & onion rings mixed with lemon juice & salt.

Special Gola Kabab

Ingredients:-

Minced Meat 1/2 kg

Onion fried 3
Ginger garlic paste 1-1/2 TBsp
Garam masala Powder 1/2 tsp

Cumin (Zeera) 1-1/2 tsp
Cinnamon stick 1 inch small piece
Black Pepper 1-1/2 tsp
Big Cardamon 2
Cloves 5
Jaifal javitri 1/4 tsp

Raw Papaya paste 1-1/2 TBsp
Curd 1/2 Cup
Salt to taste
Red Chillies powder 1-1/2 tsp

Method:-

• Fry onion slices to golden & take it out in a plate to cool & become crispy. Then Crush it with hands.
• Grind raw papaya into a fine paste.
• Grind together Cumin, Cinnamon stick, Black Pepper, Big Cardamon, Cloves, Jaifal javitri.
• Put all the ingredients in Minced meat & mix with hands very well.
• Cover & put it aside for half an hour.
• Make Oval balls & slightly fry them in very little oil about 1 TBsp.
• Then covering put hot charcoal in it, to give it a barbecue smell & taste.

• Put them in preheated oven for 25 minutes on medium heat.

Serve hot with tomato Ketchup or tamarind sauce & Onion rings.

Serve at dinner or with tea.

Dum ka Qeema

Ingredients:-


Minced Meat 500 gms

For Marinade:-


Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-


Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-


Green Chillies chopped 2-3
Coriander leaves 1/2 bunch


Method:-

• Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.
• Burn coal on fire very well.
• In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
• After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.
• When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
• Pour this baghar on minced meat & mix it. Take out in a dish.

Garnish with coriander leaves & green chillies.

Serve with hot nan, onion rings & lemon.