MUTTON BIRIYANI

( Serves 6-8 )

This is my husbands favorite dish. He always asks me to make this one for a party. 

It tastes really good. I got the recipe from my mom who got it from a Hyderabadi friend of hers.

It's been tweaked to suit my husbands taste, but it is really good! Try it.

It tastes great with a yogurt and onion raita and masala dal.

INGREDIENTS

( Serves 6-8 people. )

For Meat

4 pounds of boneless mutton cut in tiny 1 inch pieces. ( this is the way my husband likes it. I prefer the bone in mutton pieces. )

1 large onion

1 bunch cilantro ( coriander ) stems and all

1 bunch mint. ( remove tough stems )

2 green chilies

1/2 cup yogurt

2 tbs ginger garlic paste

4 tbs Shan Bombay biriyani masala ( Indian store )

Make a paste out of the onion, mint , coriander, green chilies in blender.

Marinate the meat in this paste with ginger garlic, yogurt, Shan masala.

Keep aside for at least three hours or overnight.

For Rice

2 cups basmati rice

1 onion cut finely

2 sticks of cinnamon

6 star anis

1 tbs Kevra liquid ( Indian store ) alternatively use a generous pinch of saffron mixed in a bit of warm milk.

METHOD

Put the meat in pressure cooker and cook for 35 minutes.( I use the cuisine art electric cooker) add very little water.

In a pan, fry the onions till golden brown.

Add cinnamon, star anis. Fry for 2-3 minutes.

Add raw washed rice in this and fry for a minute.

Add the Kevra liquid.

If using saffron, wait till rice is half done and then pour in milk and saffron.

Add 3 cups water and cook rice till 1/2 done.

Do not use too much water to cook rice.

Remove meat from cooker. If there is too much gravy, remove some out.

Add meat with gravy in the rice.

There should be enough gravy to cook the rice. Simmer it while cooking on low flame.

Add a little gravy first and keep checking. If you need more, add accordingly.

Mix the rice and meat carefully to prevent the grains of rice from breaking.

Serve with onion raita.

Yogurt, sliced onion, coriander leaves, salt.

ROGAN JOSH

ROGAN JOSH

Ingredients:

Servings:
4-6

4 tbs ginger garlic paste
3 pounds boneless lamb cut in small bite size pieces
10 whole cardamom pods slit open and crushed
3 -4 bay leaves
8 whole cloves
10 whole peppercorns
2 cinnamon sticks
2 large onions, peeled and finely chopped
1 teaspoon ground coriander
2 teaspoons cumin seeds
4 teaspoons paprika
1 teaspoon cayenne pepper
3 tbs shan meat masala
1 cup water
5 tbs Ghee ( clarified butter)
Salt to taste
1 cup plain yogurt
1 ts garam masala



Directions:

1
Marinate the meat with ginger garlic paste, ground cumin, ground coriander, red chili, Kashmiri chili and Shan meat masala.
2
Heat ghee in a wide heavy pot over a medium heat, brown the onions.
3
Put the cardamom, bay leaves, cloves, peppercons and cinnamon in. Fry for 2-3 minutes.
4
Now put in the meat. Stir and fry for 8 -10 minutes.
5
Put in the meat in a pressure cooker with one cup water and cook for thirty minutes or till almost cooked.
6
Remove meat from cooker and put in pan. Simmer. Add yogurt and continue to simmer till most of the liquid has gone. Thick gravy should remain. Stir every five minutes or so to avoid the meat from sticking to base of pot.
7
Taste for salt. Add more Shan meat masala if needed.
8
Now add 1 ts garam masala and stir. Shut off stove.
9
Serve hot with roti or rice.




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KHEEMA ( Minced Meat)

KHEEMA ( Minced Meat)

What's not to like about Kheema? It's tasty, quick and can be used In a number of ways. I use the left overs, if any the next morning as a stuffing in an omelette. It tastes great! Or then just toss it in pasta, and you have an Indian version of a meat pasta! Usually, I add peas and even boiled potato pieces in, but since the darling husband likes it just straight, without the " fillers" as he calls them.... Here goes.

Ingredients

( for 4 people)

1 pound ground meat. (Beef, lamb ,chicken or turkey) I use beef.
1 1/2 big onions chopped finely
1 big tomato puréed
4-5 green chilies ground
2 TS sambar powder ( available at Indian grocery)
3 TS dhannajeera powder( ground coriander and cumin)
1/2 TS garam masala( avoid if you don't want it too spicy)
2 Tbs ginger garlic paste
2 Tbs red chili paste. ( dry red chilies ground with garlic)
  (If you don't have this, it's ok to avoid) use 1 Ts red chili powder
3 Tbs sharan Kheema curry masala. ( Indian store) ( cut down if you don't like it spicy. You can always stir in more later if you want)
2-3 Tbs tomato catsup
Oil

Method
Marinate meat in ginger garlic paste and red chili paste.
Heat oil and fry onions and green chilis till onion is golden brown.
Add all the dry masalas and fry for two minutes, add minced meat. Stir and cook till meat is almost cooked. About 8-10 minutes, stir so it does not stick to pan.
Add tomato purée and catsup. Add a little water. Not too much unless you want a little gravy. At this stage add the pre boiled potatoes and peas.
Cover and simmer on low for ten minutes.
Check for salt and add more catsup according to your taste.
Serve with pav. ( I use the Cuban sandwich bread)
You can also eat this with the khichri. Just needs more gravy for that.

Next morning or lunch, just heat kheema and fold in an omelette! Tastes great!

PORK CURRY WITH POTATOES

This curry can be made with beef or lamb too. It tastes really good with bread. I tried it for the first time at an aunts house and promptly asked for the recipe. What I like about this dish is that it tastes very different from  vindaloos. It is hard to come by Indian recipes for pork. Try it!