Mutton Dum Biryani(Goat Biryani)

Ingredients used in Mutton Dum Biryani:

•  Turmeric powder – 1 teaspoon.
•  Saffron – 1 teaspoon.
•  Coriander leaves (chopped) – 1 bunch.
•  Salt – to taste.
•  Red chili powder – 1 tablespoon.
•  Oil – as required.
•  Ginger garlic paste – 2 tablespoons.
•  Golden fried sliced onions – 2 cups.
•  Mint leaves (chopped) – 1 bunch.
•  Green chilies – 3 numbers.
•  Curd – 2+1/2 cups.
•  Mutton – 1000 grams.
•  Basmati rice – 500 grams.
•  Black cumin seeds – 1 teaspoon.
•  Garam masala powder – 2 tablespoons.
•  Lime juice – 1 number.
•  Meat tenderizer – 1 teaspoon.
•  Coriander powder – 1 tablespoon.
•  Cumin powder – 1/2 teaspoon.
•  Pepper(crush) – 1 teaspoon.
•  Mace – 1 number.
•  Cloves – 3 numbers.
•  Black cardamom – 1 number.
•  Green cardamom – 3 numbers.
•  Crush pepper – 1 teaspoon.
•  Water – as required.

Method:

• Soak rice for about 40 minutes.
• First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it,
• Then cook the rice until 50% done, a drain and keep aside.
• Next, marinate mutton with a meat tenderizer for 1 hour, keep aside.
• Then add chopped green chillies, salt, red chilli powder, shahi jeera, coriander leaves, half of mint leaves, cumin powder, half of fried onion, crushed pepper powder, mace, cloves, black cardamom, green cardamom, lime juice, curd, some oil, mix well.
• Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
• Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing tightly closed lid.

Kadai Paneer

Ingredients used in Kadai Paneer:

•  Garam masala – 1 teaspoon.
•  Chilly powder – 1 tablespoon.
•  Butter – 2 tablespoons.
•  Fennel seeds – 1/2 teaspoon.
•  Cumin seeds – 1 teaspoon.
•  Coriander seeds – 1 tablespoon.
•  Red chilli whole – 4 numbers.
•  Peppercorns – 9 numbers.
•  Paneer – 300 grams.
•  Onions (medium size cubes) – 1 numbers.
•  Bell pepper (cut into cubes) – 1 numbers.
•  Tomato puree – 250 grams.
•  Salt – to taste.
•  Sugar(or Honey) – 1/2 teaspoon.
•  Cream – 2 tablespoons.

Method:

• Heat a pan add peppercorn, red chilies, coriander seeds, cumin seeds, fennel seeds (optional) dry roast these ingredients till the flavor comes out.
• Then add fenugreek leaves, roast them transfer into to a plate and let it cool down make a coarse powder in the mortar pestle.
• Divide into two parts one is slightly finer, and another is coarse powder.
• Heat butter in a pan add made finnier powder cook this masala in the butter,
• To the same pan, even add chili powder, garam masala powder, onion, bell pepper, and then add tomato puree (blanched remove the skin and cut them into small pieces) let this cook till raw flavor is gone add salt, sugar, paneer (fry them).
• Sprinkle kadai masala and add coriander leaves, cream, mix it well.

Chicken Pulao

Ingredients used in Chicken Pulao:

•  Fried cashew nuts – 10 number.
•  Coriander leaves – 1 bunch.
•  Poppy seeds – 2 teaspoons.
•  Coriander powder – 1 tablespoon.
•  Salt – to taste.
•  Turmeric powder – 1/4 teaspoon.
•  Chili powder – 1 tablespoon.
•  Green chillies slit – 6 numbers.
•  Ginger garlic paste – 1 tablespoon.
•  Cinnamon stick (1 inch) – 4 pieces.
•  Cloves – 6 numbers.
•  Cardamom – 4 numbers.
•  Curry leaves – 2 springs.
•  Mint leaves – 1 bunch.
•  Curd – 1 cup.
•  Oil – 2 tablespoons.
•  Onion sliced – 1 cup.
•  Fresh coconut – 1/2 cup.
•  Chicken – 500 grams.
•  Basmati rice soaked – 1 cup.
•  Water – as required.
•  Black cumin seeds – 1 teaspoon.
•  Lime juice – 1 tablespoons.

Method:

• Marinate the chicken add salt, red chili powder, curd, mint leaves, curry leaves and mix it once and keep aside.
• In a pan add poppy seeds, whole garam masala, after dry roasting let it cool down then transfer into a blender and make it into a fine powder. Then add fresh coconut pieces and make into a fine paste and keep aside.
• Take another pan and add oil, whole garam masala, onion, salt and saute it well.
• Add ginger garlic paste, turmeric powder, slit green chilies, curry leaves and saute it for 3 to 4 minutes.
• Add coconut and poppy seeds paste, coriander powder and cook it for 5 minutes.
• Add marinated chicken to the pan and mix with masala put on the lid and cook it for 10 minutes.
• Then add one cup of soaked basmati rice and spread it and put on the lid and cook it.
• Now add one glass of water and mix it once.
• In the top add fried cashew nuts, coriander leaves and put on a lid and cook in a slow flame for 20 minutes.

Vegetable Pulao(Veg Pulao)

Ingredients used in Veg Pulao:

•  Potato (chopped) – 1 numbers.
•  Salt – to taste.
•  Cloves – 4-6 number.
•  Oil – 20 ml.
•  Beans – 1 cup.
•  Basmati rice – 2 cup.
•  Carrot (cubes) – 1/2 cup.
•  Cashewnut optional – 10 numbers.
•  Cilantro/coriander leaves – 1/4 bunch.
•  Curd – 3 teaspoons.
•  Onion (chopped) – 1 numbers.
•  Mint – 1/2 bunch.
•  Green chillies (chopped) – 4 numbers.
•  Ginger garlic paste – 1 tea spoon.
•  Green peas – 1/2 cup.
•  Cinnamon stick(1 inch) – 3 number.
•  Bay leaves – 2 number.
•  Green cardamom – 3 number.
•  Black cardamom – 2 number.
•  Shahi jeera – 1 teaspoon.
•  Mace – 2-3 number.
•  Peppercorn (crushed) – 1/2 teaspoon.
•  Chili powder – 1 teaspoon.
•  Cumin powder – 1 teaspoon.
•  Coriander powder – 1 teaspoon.

Method:

• Put the rice soaked for 20 min in rice cooker.
• In a heavy bottomed pan, saute the garam masala(Cloves, Cinnamon stick, Bay leaves, green &black cardamom, shahi jeera), chopped onion, salt in ghee for about 3 minutes.
• Then add ginger garlic paste, peppercorns and saute it again.
• Then add chopped green chilies, mint and coriander leaves, chili powder( optional), cumin powder( optional), coriander powder ( optional), mix well.
• Add the vegetables (carrot, green peas, potato) one by one salt allow them to cook until they are soft adding little amount of water.
• When the vegetables are cooked, add the yogurt stir fry till the raw smell leaves.
• Add the masala the vegetables to the rice and mix.
• Switch on the rice cooker and pulao is ready.
• Garnish with saffron water on top, roasted cashew nuts, mint leaves.

Dal Makhani

Ingredients used in Dal Makhani:

•  Cumin – 1 teaspoons.
•  Oil – 1 tablespoons.
•  Cream – 1 cup.
•  Butter – 60 grams.
•  Salt – 1 to taste.
•  Red chilli powder – 10 grams.
•  Tomatoes pureed – 5 numbers.
•  Coriander pdr – 1 tablespoons.
•  Turmeric optional – 1 piece.
•  Garam masala whole or pdr – 1 teaspoons.
•  Ginger garlic paste – 2 tablespoons.
•  Kidney beans – 50 grams.
•  Black grams – 250 grams.

Method:

• Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about few hours . and cook till dal is cooked to mashable consistency
• Heat oil in a heavy bottom pan.
•  Add cumin ,garam masala(optional) ,you can skip garam masala and add little garam masala pdr at last .
•  Add ginger-garlic paste ,turmeric  add tomato puree and cook well for 10 min in medium flame covered.
• Add chilli powder, and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
• Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
• Add the remaining butternbsp; and cream and cook for 10 minutes.
• Dal Makhani is ready to serve.

Hyderabadi Chicken Dum Biryani

Ingredients used in Hyderabadi Chicken Dum Biryani:

•  Peppercorns – 1/2 teaspoon.
•  Lime juice – 1 tablespoon.
•  Black cumin seeds – 1 tea spoon.
•  Cloves/lavang – 2 numbers.
•  Green chillies (chopped) – 4 numbers.
•  Onion (fried) – 1 cup.
•  Oil – 4 tablespoons.
•  Salt – to taste.
•  Black cardamom – 2 numbers.
•  Coriander leaves (chopped) – 1 bunch.
•  Ginger garlic paste – 1 tablespoon.
•  Cinnamon stick (1 inch) – 2 numbers.
•  Basmati rice – 3 cups.
•  Javitri/mace – 1 number.
•  Chicken medium pieces – 1000 grams.
•  Yogurt – 2 cups.
•  Turmeric powder – 1/4 teaspoon.
•  Saffron – 1 pinch.
•  Red chili powder – 1/2 teaspoon.
•  Mint leaves (chopped) – 1 bunch.
•  Bay leaf – 2 numbers.
•  Coriander powder – 1 teaspoon.
•  Cumin powder – 1 teaspoon.
•  Cumin seeds – 1/2 teaspoon.
•  Green cardamom – 3 numbers.

Method:

• In a bowl take chicken, ginger garlic paste, mint, curd, green chilies, coriander leaves, peppercorns, 1/2 teaspoon black cumin, cumin, chili powder, turmeric powder, salt, cumin powder, coriander powder and whole garam masala dry( bay leaf, javitri, cinnamon stick,cloves, green cardamom, black cardamom), fried onion along with oil, mix all very nicely.
• Soak rice in water for about 30 minutes.
• Now in a bowl boil water by seasoning with shah jeera, salt, oil and bring to boil.
• Then add rice to cook, once the rice is half cooked drain the water.
• In a deeper vessel pan, add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron colour and cook for 30 minutes with a closed lid or by covering with a cloth before closing lid.