Ingredients:
750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins
Method:
* Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
* Fry the onions till crisp.
* Grind the fried onions and chillies to a fine paste.
* Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
* Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
* Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
* Add the drained rice and saute for 4-5 minutes.
* Add warm water. The level of water should be 1 1/2 inches above the rice level.
* Add salt as per taste. Cook till rice is done.
* Spread on a plate and remove the cinnamon, cardamoms and cloves.
* To Assemble
* Take a heavy bottomed pan and line it with ghee.
* Add the prepared mutton and sprinkle garam masala over it.
* Cover with cooked rice and dot with ghee.
* Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
* Cover the pan and seal the edges with dough.
* Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
* Mix and serve hot garnished with chopped mint leaves.
Chaandi Korma
Ingredients:
Chicken 1 kg.
Oil 1/4 cup
Onions 3
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Green Chilli Paste 1 tbsp.
White Pepper Powder 1 tsp.
Milk Solids (khoya) 1/2 cup
Almonds 1/4 cup
Yogurt 1 cup
Green Cardamom Powder 1/2 tsp.
Rose Petal Powder 1/2 tsp.
Fresh Cream 4 tbsps.
Silver Varq for garnish
Almonds (sliced) for garnish
Pistachios (sliced) for garnish
Method:
* Wash chicken and cut into 12 pieces.
* Chop onions. Grind the almonds into a fine paste.
* Heat oil in a cooking vessel, add sliced onions and sauté till golden brown.
* Add the ginger and garlic paste. Add the green chilli paste and cook for 5 minutes.
* Add the almond paste, khoya and yogurt, cook slowly for 15-20 minutes.
* Add the white pepper powder and stir.
* Now add the chicken pieces and cook further on slow heat for 10 minutes, stirring occasionally. Pour in 1 cup of water and simmer for another 5 minutes.
* Once the chicken is cooked add the fresh cream and stir.
* Add the cardamom powder and rose petal powder, simmer for 2 minutes and remove.
* Garnish with silver varq, almond and pista slices.
Paaya Nahari
Ingredients:
8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt
Method:
* Clean and cut the paaya into three pieces.
* Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
* Add enough water to the paaya and place over heat.
* Add the chopped onions and the spice pouch along with salt as per taste.
* Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
* Remove the spice cloth and serve. Nahari is served in the morning.
* Narhari cooked overnight on a slow fire and served for breakfast is delicious.
* Serve hot with bread or rice.
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