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.

Mazaidar Nahari

Ingredients:-

Meat (Bong) 1 Kg
Onion 1 Cup
Ginger garlic paste 2 TBsp
Oil 1/2 Cup
Saunf ground 2 TBsp
Dhani freshly ground 2TBsp
Red chilli poder 2 TBsp
Haldi 1 tsp
Salt 1 tsp
Water 1 Jug
Aata 1/2 Cup
Garam masal Powder 1 TBsp
To garnish:-

Corriander leaves
Mint leaves
Green chillies
Ginger slices

Method:-

Heat oil. Fry onion in it to golden brown. Saute ginger garlic paste in it. Add saunf powder, dhania powder, red chilli powder, haldi, salt. Mix. Saute little. Add Bong. Saute & add water.
Cook for 3-4 hours on low heat, until meat is tender very well.

Then before serving, add aata mixed in water. Keep mixing. Sprinkle garam masala powder. Again cover lid & cook for 15 minutes.

Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices.

Serve with Naan

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.