InDi FoODiEs™

FRIED CHICKEN

2009-10-14T21:10:00.003+05:30

FRIED CHICKEN

Ingredients

1 cup buttermilk

1 cup old fashioned oats

1 cup corn flakes

1 cup Italian seasoned bread crumbs

1 tsp ground black pepper

1 tblsp dried oregano

1 tblsp dried basil

2 chickens (cut up)

¼ cup Olive Oil

½ cup balsamic vinegar

½ cup Red Wine Vinegar

1 tsp Sugar

Preparation

Place chicken in marinade for 1 hour or as long as over night. The longer the better!

Preheat the oven to 350 degrees:

In a food processor combine the corn flakes, bread crumbs and oats and seasonings. Give a few good chops.

In an 8 x 8 baking dish place the buttermilk and in another 8 x 8 baking dish place the bread crumb mixture.

Dip the marinated chicken first in the buttermilk and then in the bread crumb mixture. Place chicken in a baking dish and drizzle a little olive oil over each piece of chicken.

Bake for 35 – 40 minutes.

KADAI CHICKEN

2009-10-14T20:58:00.002+05:30

KADAI CHICKEN

Preparation Time : 5-10 minutes

Cooking Time : 25-30 minutes

Servings : 4

Ingredients

Chicken, 10-12 pieces : 1 kilogram

Coriander seeds : 2 teaspoons

Cumin seeds : 2 teaspoons

Black peppercorns : 6

Whole dry red chilli : 6

Ginger : 2 inch piece

Garlic : 15 cloves

Ghee : 2 tablespoons

Oil : 2 tablespoons

Onion , chopped : 1 large

Tomatoes, chopped : 4 large

Salt : to taste

Fresh coriander leaves : chopped 2 tablespoons

Method

Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot.

PANEER TAWA MASALA WITH MUSHROOM AND BABYCORN

2009-10-14T20:47:00.003+05:30

PANEER TAWA MASALA WITH MUSHROOM AND BABYCORN

Preparation Time : 10-15 mins

Cooking Time : 25-30 mins

Servings : 4

Ingredients

Button mushrooms, halved 8-10

Babycorns ,halved and boiled 8-10

Cottage cheese (paneer), 1 1/2 inch cubes 400 grams

Baby potatoes, parboiled 10

Pearl onions 10-15

Oil 5 teaspoons+3 tablespoons

Onions, chopped 2 large

Ginger, chopped 1 1/2 inch piece

Green chillies, chopped 3-4

Coriander powder 1/2 teaspoon

Red chilli powder 1/2 teaspoon

Garam masala powder 4 teaspoons

Salt to taste

Tomato puree 8 tablespoons

Lemon juice 1 tablespoon

Fresh coriander leaves, chopped 2 tablespoons

Method

Sauté mushrooms, babycorns, paneer cubes, baby potatoes and pearl onions separately in one teaspoon of oil each. Sprinkle a little salt while sautéing. Drain and set aside. Heat a tawa. Put three tablespoons of oil on the tawa and when it is hot add onions and sauté till browned. Add ginger and continue to sauté. Add a little water and continue to cook. Keep the sautéed paneer and vegetables on the rim of the tawa. Add green chillies to the onion mixture and continue to sauté. Take the vegetables into the masala at the centre of the tawa. Add coriander powder, red chilli powder, garam masala powder, salt, tomato puree and half a cup of water and mix. Cook for three to four minutes and add lemon juice and mix. Garnish with coriander leaves and serve hot.

BY CHEF Sanjeev Kapoor

PANEER TIKKA KATHI ROLL

2009-10-14T20:31:00.002+05:30

PANEER TIKKA KATHI ROLL

Preparation Time :10-15 minutes

Cooking Time :15-20 minutes

Servings :4

Ingredients

Paneer tikka filling

Low fat cottage cheese (paneer), 1/2 inch cubes 1 cup

Tomatoes, seeded and chopped 2 medium

Oil 1 teaspoon

Green capsicum, seeded and chopped 2 medium

Marinade

Yogurt, whisked 1/4 cup

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Ginger paste 1/2 teaspoon

Garlic paste 1/4 teaspoon

Gram flour (besan) 1 tablespoon

Chaat masala 1/2 teaspoon

Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Salt to taste

Chapatis

Whole wheat flour (atta) 1 cup

Skimmed milk 1/4 cup

Salt to taste

Method

Mix together all the ingredients of the marinade in a deep bowl. Add paneer and tomatoes and toss lightly. Set aside to marinate for ten minutes.Heat oil in a non-stick pan. Add green capsicum and sauté for two minutes. Add the paneer mixture and sauté over high heat for four to five minutes, stirring occasionally. Cook till dry and set aside. For chapatis combine all the ingredients and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapati. Heat a tawa and cook each chapati lightly on both sides. Set aside. Divide the paneer tikka filling into eight equal portions. Place one portion of the filling in the centre of each chapati and roll up tightly. When you want to serve, cook the rolls on a hot tawa till they get warmed up. Cut into two-inch long pieces and serve hot.

PANEER KAJU PASANDA

2009-10-14T20:10:00.002+05:30

PANEER KAJU PASANDA

Preparation Time : 25-30 minutes

Cooking Time : 20-25 minutes

Servings : 4

Ingredients

Cottage cheese (paneer) : 400 grams

Cashewnuts : 15-20

Onions : 2 medium

Coconut : 2 inch piece

Ginger : 1 inch piece

Garlic : 2-3 cloves

Fresh coriander leaves a few sprigs

Kashmiri red chillies : 5-6

Poppy seed (khuskhus) : paste 1 tablespoon

Cumin seeds : 1 teaspoon

Coriander seeds : 1 tablespoon

Cloves : 2

Cinnamon : 1 inch stick

Sunflower seeds (charoli/chironji) : 2 tablespoons

Oil : 3 tablespoons + to deep fry

Tomato puree : 1 cup

Sugar : 1 teaspoon

Salt : to taste

Fresh cream : 1/2 cup

Method

Cut cottage cheese into one and a half inch sized cubes. Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden. Drain onto an absorbent paper and set aside. Deep-fry cashewnuts in the same oil till light golden. Drain onto an absorbent paper and keep aside. Peel, wash and roughly chop onions. Wash and roughly chop the coconut. Peel, wash and roughly chop ginger and garlic. Clean, wash and roughly chop coriander leaves. Remove stems and dry roast Kashmiri red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to a paste using a little water. Heat three tablespoons of oil in a kadai, add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the masala. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick. Add the fried cottage cheese and cashewnuts and cook further for a minute. Gently stir in the fresh cream and serve hot.

PANEER MALAI CURRY

2009-10-14T19:52:00.004+05:30

PANEER MALAI CURRY

Preparation Time :10-15 minutes

Cooking Time :20-25 minutes

Servings :4

Ingredients

Cottage cheese (paneer) : 200 grams

Coconut, scraped : 1 1/2 cup

Oil : 4 tablespoons

Salt : to taste

Turmeric powder : 1/2 teaspoon

Bay leaves : 2

Green cardamoms : 3-4

Cloves : 3-4

Cinnamon : 1 inch stick

Onions, grated : 2 medium

Ginger paste : 1 tablespoon

Red chilli powder : 1 teaspoon

Pure ghee : 1 tablespoon

Tender coconut : 1 large

Method

Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt. Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water. Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly. Add grated onions and sauté for two to three minutes and then add ginger paste. You can sprinkle a little water if required. Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add coconut milk. Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to seven minutes. Take a tender coconut. Remove contents. Fill empty coconut shell with this mixture. Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C. Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum. Serve directly from the coconut shell.

BUTTER CHICKEN

2009-10-09T20:04:00.006+05:30

BUTTER CHICKEN

Preparation Time :4 hours
Cooking Time :30-40 minutes
Servings :4

Ingredients

Chicken 800 grams

Lemon juice 1 tablespoon

Kashmiri red chilli powder 1 teaspoon

Salt to taste

Butter 2 tablespoons

FOR MARINADE

Yogurt 1 cup

Salt to taste

Garlic paste 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Kashmiri red chilli powder 1 teaspoon

Ginger paste 2 tablespoons

Lemon juice 2 tablespoons

Mustard oil 2 tablespoons

FOR MAKHNI GRAVY

Butter 50 grams

Ginger paste 1 tablespoon

Green chillies, chopped 4-5

Red chilli powder 1 tablespoon

Salt to taste

Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

Whole garam masala 1 tablespoon

Garlic paste 1 tablespoon

Tomato puree 400 grams

Garam masala powder 1/2 teaspoon

Honey 2 tablespoons

Cream 1 cup

Method

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

Recipe Tip: Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

PALAK PANEER

2009-10-07T16:22:00.006+05:30

PALAK PANEER

Preparation Time :15 minutes

Cooking Time :15-20 minutes

Servings :4

Ingredients

Spinach 2 large bunches

Cottage cheese (paneer) 200 grams

Green chillies 2-3

Garlic 8-10 cloves

Oil 3 tablespoons

Cumin seeds 1/2 teaspoon

Salt to taste

Lemon juice 1 tablespoon

Fresh cream 4 tablespoons

Method

Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

conTacT

2009-10-07T16:17:00.004+05:30

email - smsTarka@gmail.com

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SARSON KA SAAG

2009-06-14T20:45:00.002+05:30

SARSON KA SAAG

Ingredients:

500gms Mustard leaves

200gms Spinach

200gms Bathuwa

3 Garlic cloves

1 inch Ginger

2 Green chilli

Salt To Taste

1 tbsp Maize flour

1 Pinch Sugar

2 tbsp Ghee

1 Asafoetida

1 Pinch Onions,

1 tsp chopped Red chilli powder

1 Pinch Turmeric powder

Preparation:

Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.

Chop ginger, garlic cloves and chillies.

Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.

Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.

Add the ground saag and simmer the flame. Cook for few minutes.

Add the maize flour, red chilli powder, sugar and stir well.

Serve hot with paratha or makki ki roti.

indian food recipes

KARELA MASALEDAR

2009-06-14T20:42:00.002+05:30

KARELA MASALEDAR

Ingredients:

2 tsp coriander powder

1 tsp red chilli powder

1 tsp turmeric powder

oil to fry

5 -6 bitter gourd

salt to taste

2 medium sized onions

1 tsp dry mango powder

How to make karela masaledar :

Take off and reserve the scrapings of the karelas.

Give a slit on one side and take off all the seeds.

Cut karelas into thin slices.

Wash and rub two table spoons salt all over the karelas and its scrapings.

Set aside for 3-4 hours.

Wash completely again and squeeze dry the karelas.

Heat up oil in kadhai.

Deep fry the cut karelas till dark brown and crisp.

Take off the karelas and keep aside.

Slice onions.

Heat up 3 tblsp of oil in a kadai.

Mix in cut onions.

Stir fry for 3-4 minutes till they are transluscent.

Mix in scrappings of karela and let it stir fry till onions are a little brown.

Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.

Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.

Mix in salt if needed.

Serve hot with chappatis.

PATTHER KABAB

2009-06-14T20:40:00.001+05:30

PATTHER KABAB

Ingredients:

16 mutton pasandas

For Marinade

1 tsp green cardamom powder

4 tblsp mustard oil

1 1/2 tblsp mint leaves

salt to taste

1 tblsp raw papaya

5 green chillies

1 1/2 tblsp coriander leaves

2 tblsp ginger garlic paste

1 tsp lichen stone flower powder (dagad phool)

1 tsp garam masala powder

1 tsp peppercorns (crushed)

How to make patther kabab :

Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.

Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.

Let it marinate for one hour.

Cooking on stone slabs:(traditional way of cooking on kadapa stone.

Take a flattish piece of rough granite or kadappa of about 11/2" length x 1" breadth x 2" thickness.

Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.

Heat up the granite well with live charcoals underneath.

Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.

Turn them a few times basting them occasionally with oil.

Take off when cooked through.

indian food recipes

PALAK GOSHT

2009-06-14T20:36:00.001+05:30

PALAK GOSHT

Ingredients:

1 tblsp garlic paste

5 green chillies chopped

2 bay leaves

500 gms spinach

salt to taste

1 tblsp garam masala whole

4 tblsp oil

1 tsp red chilli powder

1 tblsp ginger paste

500 gms mutton

1 tsp cumin seeds

1 cup onions sliced

How to make palak gosht :

Clean, wash and cut lamb into even sized pieces.

Boil spinach in salted boiling water for one minute.

Remove well and grind it along with green chillies to a rough paste.

Heat up oil in a thick bottomed pan.

Mix in bay leaves, whole garam masala and cumin seeds.

When cumin seeds begin to change colour, mix in cut onions.

Stir fry till onions are translucent.

Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.

Stir fry on high flame heat up stirring constantly.

Mix in three cup of water and stir fry covered until lamb is almost done.

Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

indian food recipes

SHAHI CHICKEN KORMA

2009-06-14T20:34:00.001+05:30

SHAHI CHICKEN KORMA

Ingredients:

1 Chicken deboned and cut into pieces

3 Onion (Pyaj) chopped

1 tsp Turmeric (Haldi)

1 tsp Coriander Seeds Powder (Dhania Powder)

1 tsp Red Chilly Powder (Lal Mirch)

1 " long piece Ginger (Adrak) chopped

8 Garlic (Lasun) minced

1 cup Curd (Dahi) fresh and thick

1/2 tsp Garam Masala

3 tblsp Clarified Butter (Ghee)

5 Almonds (Badam) chopped

10 Cashewnut (Kaju) chopped

Lemon juice to taste

Coriander Leaves (Dhania Patta)

How to make shahi chicken korma:

Beat the curd and mix chicken pieces with turmeric and salt.

Set it aside for half an hour.

Now heat ghee and fry onions, ginger, garlic till light brown.

Add red chilly powder, coriander and simmer for few minutes.

Add chicken and fry for 5 minutes.

Add 2 cups of hot water and stir well.

Cover and cook till chicken is tender and dry.

Add garam masala and salt.

Mix all the dry fruits and garnish with coriander leaves.

Serve hot.

indian food recipes

MURG KALI MIRCH

2009-06-14T20:26:00.001+05:30

MURG KALI MIRCH

Ingredients:

salt to taste

1 tsp turmeric powder

1 kg chicken

25 - 30 peppercorns

3/4 cup tomatoes chopped

1/2 cup onions sliced

1 tblsp coriander powder

6 - 8 cloves

8 - 10 curry leaves

2 tsp garlic chopped

3 tblsp oil

How to make murg kali mirch :

Clean, wash and skin the chicken.

Cut it into twelve pieces.

Lb peppercorns to a coarse powder.

Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.

Keep aside for half an hour.

Heat up oil in a kadhai.

Mix in cut onions and cloves.

Stir fry on medium heat up till onions are light brown.

Mix in cut garlic and stir fry for a minute.

Mix in coriander powder and cut tomatoes.

Stir fry till oil leaves the sides.

Mix in marinated chicken, curry leaves and half cup water.

Stir fry covered, stirring occasionally, till chicken is cooked.

Correct flavor and serve hot.

indian food recipes

CHICKEN MAKHANI

2009-06-14T20:12:00.005+05:30

CHICKEN MAKHANI

Ingredients:

800 gms chicken

1 tsp kashmiri red chilli powder

salt to taste

1 tblsp lemon juice

For Marinade

1 cup yogurt

1 tsp kashmiri red chilli powder

salt to taste

2 tblsp ginger paste

2 tblsp lemon juice

2 tblsp garlic paste

1/2 tsp garam masala powder

2 tsp mustard oil

2 tblsp butter

For Makhani Gravy

400 gms tomato puree

3 tblsp butter

1 tsp green chillies (chopped)

1/2 tsp kasoori methi

1 cup fresh cream

1 tblsp ginger paste

1 tblsp red chilli powder

salt to taste

1 tblsp garam masala whole

1/2 tsp garam masala powder

2 tblsp sugar/ honey

1 tblsp garlic paste

How to make chicken makhani :

Skin and clean the chicken.

Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.

Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.

Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.

Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.

Baste it with grease and stir fry for another 2 minutes.

Take off and keep aside.

Heat up grease in a pan.

Mix in whole garam masala.

Let it crackle.

Then mix in ginger-garlic paste and cut green chillies.

Stir fry for 2 minutes.

Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.

Bring to a boil.

Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.

Mix in sugar or honey and powdered kasoori methi.

Mix in cooked tandoori chicken pieces.

Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.

Serve hot with naan or parantha.

indian food recipes

CHICKEN KOFTA IN WALNUT GRAVY

2009-06-14T19:55:00.003+05:30

CHICKEN KOFTA IN WALNUT GRAVY

Ingredients:

a pinch garam masala powder

1/2 walnuts

4 cup chicken stock

2 green cardamoms

2 tblsp fresh cream

400 gms chicken (minced)

1 tblsp garlic paste

1/2 tsp cumin powder

sal t to taste

1 tblsp oil

2 tblsp tomato paste

4 green chillies

1 tsp red chilli powder

1 tblsp ginger paste

2 medium onions

How to make chicken kofta in walnut gravy :

Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.

Mix thoroughly.

Using a tablespoon, divide into equal portions.

Roll each portion into a ball.

Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.

Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.

Keep aside.

Wash and cut green chillies.

Boil walnuts and then grind in to a fine paste.

Take off and boil onions, remove and grind to a paste.

Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.

Mix in tomato paste then bring to a boil.

Mix in walnut paste and stir to mix well.

Lower the heat, mix in fresh cream, stirring continuously.

Mix in koftas and bring to a boil, adjust salt.

Serve hot.

InDIA FOOD FoREvER

Mutton Biryani

2009-05-28T19:53:00.014+05:30

Ingredients:

Mutton big pieces with bones - 1/2 kg
Basamati rice (soaked in water for 1/2 hour) - 1/2 kg
Onions cut into think slices - 150 grms
Tez patta (bay leaves) - 4 to 5 leaves
cloves - 5 to 6
Shajeera - 1 spoon
Cinnamom sticks (Dal Chini) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves) chopped - 1 bunch
Cashew nuts - 100 (optional)
Milk - 2 tbspn
Kesar color - 1/4 spoon
Ghee - 1 1/2 cups

Marination (for 1 to 2 hours)
Wash mutton pieces and put in an earthen pot or heavy bottom vessel.

Add to Mutton:
Ginger garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Prepration:

Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Meantime cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost (see that it is not over cooked but just cooked)done, take out the cooked mutton in a plate.Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top.
Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).

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KeemA BirYanI

2009-05-28T19:47:00.007+05:30

Ingredients :

350 gm basmati rice

400 gm keema

3 tbsp dahi

1 large-sized onion (chopped)

1 tbsp ginger-garlic paste

100 gm ghee

½ cup milk

a few strands of saffron

1" piece of cinnamon

3-4 cardamoms

4-5 cloves

1 tsp red chilli powder

1 cup chicken stock

2 tbsp lime juice

Method :

Cook the rice in salted water till it is just half done.

Drain out the water and keep aside. Mix the saffron in milk and keep aside.

Mix the saffron in milk and keep aside.

Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.

Add the whole spices and allow to splutter.

Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.

Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.

Put off the flame and keep aside.

Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.

Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.

Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.

Top with the remaining rice.

Pour the chicken stock over the layered biryani.

Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.

Ready to serve.