Special Eid Items

Kabuli Pulao

Ingredients:-

Half kg —— Basmati rice 1 kg —— Lamb or beef on the bone 100 gms —— Vegetable oil 2 liters —— Water 2 large —— Carrots 100 gms —— Black seedless raisins Zeera ( Cumin ) Dalchini ( cinnamon ) Ilaichi ( Cardamom ) salt & pepper

Kabuli pulao recipe for For Eid Al-Adha meal

Method:-

1. Brown 1 medium diced onion in oil. Add lamb or beef cut into 1” cubes & brown lightly.
2. Add 2 cups of water, 1 tsp (or to taste) each of salt, dalchini, ground zeera & ground ilaichi.
3. Cover & simmer (about an hour) until meat is tender.
4. Remove meat from the juice & set juice aside.
5. Cut 3 carrots into match stick size pieces. Sauté carrots & 1 tsp sugar in about quarter cub of oil.
6. Cook until they are lightly browned. Remove from oil.
7. Add 1 cup of raisins to the oil & cook until they swell up.
8. Boil the meat juice & add 2 cups basmati rice.1.5 tsp salt & enough boiling water to come 2 inches over the rice.
9. Cook until the water is absorbed & the rice is tender (not mushy).
10. Mix the meat, carrots, raisings & rice together.
11. Place in a large oven-proof casserole, cover & bake at 300 degrees of for half to an hour.

 

At present, two distinct styles of Biryani recipes are popular-

· Hydreabadi style, and

· Lucknowi style

The Lucknow style biryani is a bit dry preparation and Hydredabadi style is juicy one.

Ingredients

Basmati rice- 500 grams

Mutton- 500 grams (Cut into medium pieces)

Onion- 400 grams, chopped

Tomato- 200 grams, chopped

Ginger paste- 2 tablespoon

Garlic paste- 2 tablespoon

Mint leaves (paste)- 2 tsp

Clove- 12 pieces

Cardamom- 12 pieces

Black cardamom- 3 Nos

Cinnamon­- 8 strips

Black pepper- 15 Nos

Bay leaves- 5 Nos

Javitri (Mace) powder- 6 grams

Jaiphal (Nutmeg) powder­- ½ tsp

Saffron- 2 grams

Cumin powder- 2 tsp

Coriander powder- 2 tsp

Red chilli powder- 2 tsp

Garam masala powder- 1 tsp (find the content in the bottom of this recipe)

Ghee (Clarified butter) - 250 grams

Dahi (Curd) - 100 grams

Rose water- 10 drops

Cashew- 10-12 Nos

Salt- to taste

The Marinating procedure

Wash the Basmati rice and keep it soaked under water for 20 minutes. Wash the mutton chunks and add the curd, ginger paste and garlic paste, 1 tsp salt and ½ tsp red chilli powder. Mix thoroughly. Keep it under refrigeration for 6-7 hours.

The Procedure

· Boil the mutton until it becomes half done. Keep the stock aside.

· Heat the 50 grams of ghee in a pan. Add half of the amount of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry until the spices become golden brown. Add 750 ml of water and 2 tsp salt into it. Add the soaked Basmati rice into it when the water turn to boil. Cook the rice till it is half done.

· Heat 100 grams ghee in a pan. Add the rest of the of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry till it becomes light golden in color. Transfer the chopped onion and stir for 5-7 minutes in low heat or till the onion becomes golden in color.

· Add the chopped tomato and stir fry for 2 minutes.

· Transfer the marinated and boiled mutton chunks.

· Add the garlic paste, ginger paste, cumin powder, coriander powder; rest of the red chilli powder, garam masala powder and mint leaves paste. Sauté for 15 minutes in low heat.

· Add a little amount of water if necessary. Cover the pan.

· Cook until the mutton becomes ¾ done.

· Soak the saffron with 20 ml of hot milk.

· Now, take a ‘Handi’ (deep bottom pan with round neck and opening with a lid). Brush ‘ghee’ all through the inner surface.

· Transfer half the amount of cooked ‘Basmati’ rice to the ‘Handi’. Spread some cashew, fried onion, 2 tsp ghee, javitri, jaiphal, and half the amount of rose water over the rice.

· Transfer all the mutton chunks with the spices over it.

· Add rest of the ‘Basmati’ rice over it. Spread the rest of the cashew, javitri, jaiphal, fried onion, 2 tsp ghee, saffron and rose-water over it.

· Transfer 500 ml of the mutton stock to the ‘Handi’.

· Cover the ‘Handi’ properly, so that steam can not escape from inside.

· Keep the ‘Handi’ inside the oven for 20-25 minutes under 250˚ C.

· Your ‘Mutton Biryani’ is ready. Serve hot.

Note

· ‘Garam masala’ contains three ingredients- equal amounts of clove, cardamom and cinnamon.

You can try ‘Chicken Biryani’ if you like chicken. Get the recipe of ‘Chicken Biryani’ here.

Tip

· You can make layers of rice, spices, mutton then again rice and so on, if you are dealing with greater amount of ingredients.

· ‘Mutton biryani’ best goes with ‘Mutton Rezala’.

 

Fish Pulao

INGREDIENTS:-

• Fish ——- 1kg, make pieces
• Rice ——- 1kg
• Mutton/Beef ——- 1/2kg
• Cloves ——- 6
• Big cardamoms ——- 3
• Onion ——- 3, sliced
• Gingre paste ——- 1tsp
• Black pepper corns ——- 10
• Coriander powder ——- 20-30gms (2-3 tbsp)
• Oil ——- 125 gms (1 1/2 cup)
• Fennel/Cumin ——- 1tsp each
• Gram flour ( besan ) ——- 250 gms
• Salt ——- To taste
• Yoghurt ——- 1kg

METHOD:-

1. Wash fish pieces in water with fennel and cumin seeds. Now rub some oil on fish pieces and keep at room temperature for some time.
2. Wash the pieces with gram flour and soak in fennel and yoghurt mixture for some time.
3. Add the cloves, cardamom, salt, black pepper in mixture and grind this mixture. Rub on fish pieces and marinate for some time.
4. Add oil in saucepan. Fry onion till brown. Add meat pieces, corrinder,  salt, ginger and fry till oil seprates.
5. Boil rice and mix meat in it.
6. In a seprate pan, place fish, add rice and keep on low heat for half an hour.
7. Serve Hot

Ahmedabadi Mutton Pullao

Ingredients:-

• Mutton ——— 1- 1/2 kg, cubed
• Ginger paste ——— 25gms
• Garlic paste ——— 25 gms
• Green chilli paste ——— 25-50 gms
• Garam masala (whole) (consisting of two large cardamoms, 2 stics of cinnamon( 2 inch each),
  3-4 cloves, 3-4 whole black Peppercorns
• Black cumin seed ——— 1 -1/2 tsp
• Water ——— 1/2 litre
• Onion ——— 1/2kg, sliced
• Youghrt ——— 350 gms
• Rice ——— 1 kg
• potatoes ——— 250gms, quartered
• saffron ——— a pinch, crushed and mixed in milk or food colour
• Salt ——— To taste
• Oil ——— as required

Method:-

1. Boil the meat along with ginger, garlic, salt and green chilli paste. When the meat is half cooked, add potatoes and remove from heat when nearly cooked and the liquid has evaporated.
2. In a seprate pan, heat the oil, add whole garam masala, cumin seeds and sliced onions. When brown, drain and crush the onion.
3. Mix the whipped yoghurt with the onion into the meat mixture and keep this aside.
4. Soak rice for 30 minutes. Boil in a large pan till partially done and drain.
5. In an other large pan, Place a layer of mutton and rice. With the handle of the spoon make three or four rice holes and pour in the food colour or saffron.
6. Place the pan on a griddle and let it cook on low heat for 10- 20 minutes or until rice is done.
7. Serve hot.

NAWABI BRIYANI

Ingredients:-

• Basmati rice ——- 500gms (2.5-3 cuos)
• Mutton ——- 1/2kg cut into pieces
• Onion ——- 3,sliced and fried
• Ginger garlic paste ——- 1/2tbsp
• Garam masala whole ——- 1tbsp
• Red chillies ——- 3
• Cinnamon ——- 1″ piece
• Yoghurt ——- 1/2 cup,beaten
• Green cardamom ——- 3
• Pepper corns ——- 5
• Cloves ——- 5
• Black cumin seeds ——- 1/2tbsp
• Turmeric powder ——- 1/2tbsp
• Saffron ——- one pinch dissolved in 1/4 cup milk
• Dried apricots ——- 5
• Dry fruit ——- As required.
• Ghee ——- As required
• Food colour ——- few pinches
• Salt ——- To taste

Method:-

1. Fry the dry fruits and apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions
   and red chilies to a fine paste.
2. Marinate the mutton pieces with yoghurt, ginger-garlic paste, onion paste, turmeric powder and salt
   In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
3. Heat ghee again in an other vessel, add the whole spices, fry for a while and then add the washed rice.
4. Add salt, warm water and make paste of food colour in water, cook till the rice is done.
5. Remove, spread out to cool and remove the whole spices. Now to assamble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
6. Cover with a layer of rice, followed by melted ghee and then the saffron milk.
7. Finally add the fried nuts, cover tightly and keep for dum for 15 to 20 minutes.
8. Mix and serve hot garnished with chopped coriander and mint leaves. 

Sindhi Biryani

 Ingredients:-

For meat curry

• 1.5 kg—– Mutton
• 1/2 kg —– Potato, cut into large chunks
• 1/2 kg —– Tomato, chopped
• 250 gms —– Yogurt
• 1 tsp —– Red chili powder
• 4 tsp —– Salt
• 3 —– Medium onion, Sliced
• 2 tsp —– Garlic paste
• 2 tsp —– Ginger
• 8 —– Green cardamoms (Chhoti Ilaichi)
• 4 —– Black cardamom pod (Bari Ilaichi)
• 10 —– Clove
• 10 pieces —– Black pepper
• 1 tsp —– Cumin seed
• 1 —– Cinnamon stick (Dalchini)
• 2 —– Bay leaf (Tez Patta)
• 250 gms —– Oil
• 6 —– Green chilies
• 2 tbsp —– Coriander leaves
• 10-15 —– Prune (Aaloobukharay)

For rice preparation

• 1 kg —– Basmati rice, soaked in water for at least 1/2 an hour
• 3 tsp —– Salt
• 3 —– Bay leaf
• 3 —– Cinnamon stick
• 2 —– Black cardamom pod

For final mixing

• 2 tbsp —– Mint leaf
• 2 pinches —– Yellow food coloring

Method:-

There are three steps to make Sindhi Biryani

Curry preparation, Rice preparation, Mixing method
 

Curry Preparation

1. Fry the onion in oil until it become light brown and take out one-fourth of it. keep aside
2. In the reaming fried onion Add ginger, garlic, prune, tomatoes, chili powder, salt,
   cloves, cinnamon, cardamom, black pepper and cumin seeds and fry until the tomatoes are tender and the water is dry.
3. Now Add mutton, yogurt and water when needed and cook on medium heat till water evaporated and tomatoes are tender.
4. In the meantime boil the potatoes until it becomes half cooked.
5. Finally add green chilies, mint, coriander leaves, and the potatoes to the meat and Simmer for 2, 3 minutes.

Rice Preparation

1. Put the rice in a pot with water and boil it with salt, bay leaves, cinnamon and
   black cardamom.
2. Drain the water when rice half done.

Mixing method

1. Layer the curry with the rice in a pot in one on one layers.
2. On top of the last layer Sprinkle the food color, fried onions ( spare earlier ), and chopped mint leaves .
3. Tightly closed the lid and make sure no steam passes out and cook on very low heat until the rice is done
4. Mix it gently before serving.

Serve with Raita.
                                    OR Indian Style

Ingredients:

Chicken 1 kg

Basmati Chawal 1kg

Dahi 1 piyali

Lal mirch pissi hoi 1 tbsp

Dhanya pissa hoa 2 tbsp

Haldi 1 tbsp

Lehsan adrak ka paste 1 tbsp

Garam masala pissa hoa 1 tbsp

Salt hasb-e-zaiqa

Aalo bukhar 1 piyali

Hiri mirch 6 adad

Podina (bareek kata hoa) 1 bunch

Lemon 3 adad

Tez patty 3 adad

Aalo 1/2 kg

Tamatar 4 adad

Piyaz (bareek kati hoi) 4 adad

Garam Dodh (milk) 1/2 piyali

Zarday ka rang 1/4 tsp

White sirka 1 tbsp

Oil/ghee 1/2 piyali

- Aalo bukhary ko 1 cup garam pani main bhigo dein.

- Aalo ko halki si bhaap dey kar 4 tukro main kat lein or deep fry karlein.

- Chawal dho kar 20 mintues k liye pani main bhigo dein.

Method:

- Ek baray piyaley main gosht, dahi, garam masala, haldi, mirch, dhanya, namak or adrak lehsan mila kar rakh dein

- Tamatar k bhi 4 piece kar kar shallow fry karlein

- Ek degchi main oil/.ghee garam karein or piyaz ko fry karein. Jab golden brown hojaye to adhe nikal kar akhbar per phela dein takey crisp hojaye or baqi aadhi main masala laga hoa gosht dal dein or halki aanch per dhak kar chor dein or paknay dein.

- Jab pani khushk honay lagy to bheegy howe aalo bukhary k beej nikal kar us main dal dein. Halka sa bhon lein.

- Taley howe aalo or tamatar ko uper rakh kar halka sa dam dein.

- Podina, 3 hari mirch or 2 lemo ka ras dal dein.

- Ab ek alag degchi main pani garam karein or us main hiri mirch, tez patty or podina dal kar boil karein.

- Pani main ab chawal dal dein or sath main namak or sirka dal kar 2 kani ubal lein.

- Jab 2 kani ubal jaye to pani chahn lein.

- Ab chawal wali degchi main nechy thori se chiknai laga kar ek teh chawal ki bichhayein. phir us per gosht ki teh lagayein. Phir thori c piyaz dalein or phir chawalon ki teh lagayein.

- Garam dodh main zarday ka rang mix kar k chawalon per dalein.

- Tali howi piyaz or 2 lemon ka ras dal kar taway per rakh kar tez aanch per dam laga dein.

- 10 mintues bad aanch halki kardein. 10-15 minutes bad cholha band kardein.

 

Lakhnavi Biryani

Ingredients:-

400 gms —- Chicken, cut into pieces 12 gms —- each, chopped garlic, ginger, and onion Half litre —- Milk 400 gms —- Basmati rice 2 —- pinches of saffron Half cup —- chicken stock 60 gms —- Desi ghee 60 gms —- mixed dry fruit 250 gms —- onion 2 tbsp —- Garam masala 60 gms —- Green chilies A bunch of Mint leave, Coriander leave, 10 gms —- Green cardamom Salt and pepper to taste

Method:-

1. Heat a pan. Heat ghee and add cardamom. When it beings to crackle, add ginger and onion.
2. Sauté till onion becomes transparent. Add chicken and sauté till dry.
3. Add green chili, milk, mint leaves, garam masala, white pepper and chicken stock and cook for 15 minutes.
4. When the chicken is ready, remove from pan and reduce the sauce to make thick gravy.
5. Cook rice separately with cardamom and salt water. Flavor some of rice with saffron.
6. To assemble, arrange rice on a plate, add chicken and gravy, and top with saffron rice.
7. Garnish with coriander leaves, fried onion and mix dry fruits.
8. Serve with papad, raita and pickle. 

 

 

Potato filled stuffed Chicken

Ingredients:-

• Chicken: 1 ½ kg whole
• Yogurt: 1-2 cups
• Garam masala powder: 1-2 tsp
• Red chili powder: 1 tsp
• Salt: as required
• Garam masala whole: cloves
• Black pepper: small
• Cardamom: 2 tbsp
• Peas: 250 gm
• Potatoes: 2, chopped
• Onions: ½ cup, fried and browned
• Salt/ garam masla: ½ tsp
• Lemon juice: 2 tsp

Preparation:

1. Place cuts on chicken from both sides.
2. Add yogurt, salt, red chili powder and garam masla and rub on chicken and place it on fridge for 2 hours.
3. In a little oil or ghee fry peas and potatoes.
4. Stuff it inside chicken and sew it.
5. Heat ghee in a wok and add whole garam masala and cook chicken till ready on low heat.
6. Serve garnished.

Smoked Chicken Qorma recipe

Ingredients:- Chicken —– 1 kg Yogurt —– ½ cup Ginger/ garlic paste —– 1 tbsp Onions —– 2 Salt —– to taste Red chili powder —– 2 tbsp Cumin powder —– 1 tsp Dry coriander powder —– 1 tsp Oil —– 1 cup Fennel —– 1 pinch Cloves —– 3-4 Big cardamom —– 1 Small cardamom —– 3-4 Mace and nutmeg powder —– ½ tsp Almonds —– for garnishing

Smoked chicken Qorma Method: Heat oil, fry onion till brown and crush them. Fry chicken in this oil. Add ginger and garlic and all the ingredients expect yogurt and onions. Now add yogurt and onions and fry well. Then take a burning coal and place on top of an aluminum foil and pour 3 drops of oil in it. Cover the sauce pan with the tight lid. After a while take out the coal piece. Keep on low flame to cook when oil comes on surface. Garnish with almonds.