Rice – Dating Flavors

Mutton Pulao a delicious rice dish cooked with aromatic spices, making it a comforting meal.

INGREDIENTS

1 1/2 cup Rice
1/2 kg Mutton,
1/2 tsp Turmeric
1 tsp Red chili powder
1 tsp Garam masala
4 thsp Curd
1/2 cup Oil
2 Onions
1 Tomato
1 1/2 tsp Maggie masala ( optional)
1 cup Water

WHOLE SPICES
1 Star anise
2 Bay leaf
3 Cardamon
1 Black Elachi
1 Javitri
1 tsp Cumin seeds
1 tsp Shahi Jeera
2 inch Cinnamon
5 to 6 Cloves
5 to 6 Peppercorns

GREEN PASTE
1 cup Coriander Leaves
4 Green Chillies
7 to 8 Garlic Flakes
1 inch Ginger
1tsp Fennel Seeds
1 tbsp Coriander Seeds

INSTRUCTIONS

Wash the rice and soak it for 30 mins .
Marinate the mutton with turmeric, red chili powder, garam masala, curd and the green paste.

In a cooker heat oil, add the whole spices and fry well.
Add sliced onions , fry till they are golden brown, add the mutton and chopped tomato , now add the maggie masala (optional). Fry well till it releases oil.

Add 1 cup of water and pressure cook till the meat is tender Open the cooker once the pressure is released.

Add the soaked rice, add 1 1/2 cups of water. Cover and cook till the water is dry. Put the heat off, loosen the rice, now keep it covered, so the rice cooks in its steam and separates. Serve hot.

Chicken Biryani

Biryani is my absolute favorite!! A flavorful dish, full of aroma, vibrant colour and a complete Indian meal

Ingredients

750gms to 1kg chicken
2 cups Basmati rice ( washed and soaked for 2 hrs)
1/4 Oil
Salt to taste
2 tomatoes finely chopped
Juice of 1 1/2 sour lime
200 gms curd
3 Potatoes
1 tsp sugar
1/2 Nutmeg (grated)
1 tsp red chilli pwd
1/2 tsp tumeric pwd
1 cup Coriander leaves chopped
1/4 cup mint leaves
3 tbsp ghee
Pinch of safforn mixed in 2 tbsp milk

Biryani masala
4 – 5 greenchillies
3 red chillies
20 to 25 garlic flakes
1 inch ginger
10 cloves
10 cardamon
2.5 inch cinnamon
2 star anise
1 tbsp dagad phool
1/2 Mint leaves

Instructions

Grind the above biryani masala, marinate the chicken for 3 hrs with the masala, curd, lime juice, salt, sugar, nutmeg, tomatoes, red chilli pwd, tumeric pwd (best if marinated overnight)
Slice onions , sprinkle some salt. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions till they are a golden brown. Drain them out on a paper towel and set aside.
Chop potatoes, par boil them with salt and fry.
Bring water to a boil and add salt, whole spices and basmati rice. Cook it till its 70% done. Strain and keep it aside. You can also add food colour ( orange / green) to some portions of the cooked rice.
Heat oil , add the marinated chicken and cook till its 75% done. Put off the gas, now layer the potatoes, fried onions ( save some for garnish), coriander & mint leaves, cooked rice, garnish it with fried onions and potatoes. Pour ghee over the rice, safforn milk , cover and cook on low flame till done. Serve hot with some raita