Mutton raan biryani recipe

For the marinade
Ingredients
Mutton whole leg (of a lamb kid) – 1
Ginger garlic paste – 2 tbsp
Red chili powder – 1 ½ tbsp.
Turmeric powder – ¼ tsp
Lemon juice – 1 tbsp
Yogurt – ½ cup
Salt – to taste
Oil – 3 tbsp
Method
Marinate the cleaned mutton leg with the remaining ingredients, except oil, overnight in the refrigerator.
Preheat the oven to 200 degree. Move the marinated mutton to a baking pan, drizzle oil all over, cover it with aluminum foil and cook it for about 1 hour – 1 ½ hour turning the side after every 25 minutes (cooking time depends on the mutton you use).
Remove the aluminum foil and cook it in the oven for another 10 – 15 minutes turning the sides to get the grilled effect. Remove from the oven and keep it aside.
For the biryani masala
Ingredients
Cardamom - 2
Cloves -2
Cinnamon - 1 small piece
Onion – 5 (thinly sliced)
Tomato – 2 (chopped)
Ginger -2 piece
Garlic - 10 - 12 cloves
Green chili – 8 – 10 (according to your taste)
Yoghurt – ¼ cup
Red chili powder - ½ tsp
Turmeric powder - ¼ tsp
Garam masala powder – ¼ tsp
Lemon juice - 2 tbsp
Coriander leave – 3 tbsp
Salt - to taste
Clarified butter/ ghee – 4 tbsp
Method
Grind garlic, ginger and green chili with yoghurt and keep it ready.
Heat ghee in a deep pan, add cardamom, cloves and cinnamon to it. Add finely sliced onion and salt and saute till soft. Add the ground chili-garlic-ginger mixture and saute till the raw smell disappear.
To this add chopped tomatoes and saute till the tomato is cooked. Add chili powder, turmeric powder and garam masala to it and saute it till the raw smell disappears. Reduce the flame, add the mutton whole leg to this and coat it with the prepared onion masala. Top it with coriander leaves and cook covered for about 5 minutes. Remove from flame.
For the rice
Ingredients
Basmati rice - 3 cups
Boiling water - 4 ½ cups
Saffron – 2 pinch (soaked in 3 tbsp hot milk)
Salt - to taste
Ghee- 2 tbsp
Oil – 2 tbsp
Method
Heat ghee and oil together in a deep pan. Add the washed basmati rice and enough salt and fry it for about 5 minutes stirring continuously. .Add the boiled water to it and cook the rice covered till done. Add the saffron with mix, combine and remove from flame.
For layering
Ingredients
Fried onion – ½ cup
Fried cashew nuts and raisins – ¼ cup
Coriander leaves – 3 tbsp
Garam masala - just enough to sprinkle on each layer
Hard boiled egg - 3 (cut to two halves)
Method
In the pan in which the mutton leg is cooked, make a layer with prepared rice. Sprinkle little garam masala powder, fried onion, cashews and raisins and coriander leaves. Now add make a layer of prepared masala over the rice layer. Repeat the process.
Just before adding the last layer of rice, place the mutton whole leg, cover it with rice and top it with a pinch of garam masala powder, fried onion, cashews, raisins. egg halves and coriander leaves.
Cover it with aluminum foil and bake it for about 20 minutes in the oven at 170 degree. Serve hot with raita, pickle and chutney.
Note : Try to get mutton leg of a small lamb kid so that the mutton will be soft and will get cooked easily. Mutton Raan Biryani is served specially on Eid.

Mutton Ghee Roast

1 Cup = 200ml
For the marinade
Ingredients
Mutton – 1 kg
Red chili powder - 1 tbsp
Turmeric powder – ½ tsp
Cardamom – 2
Cloves – 2
Salt – to taste
Method
Marinate the mutton pieces with all the above ingredients and keep it aside for about 20 minutes. Pressure cook this adding ¼ cup of water. Keep it aside.
Other ingredients
Ingredients
Bay leaf – 2
Cumin seeds – ½ tsp
Curry leaves – 10 – 12
Ginger garlic (crushed) – 1 tbsp
Whole red chili – 2
Onion – 3 (chopped)
Tomato- 2 (chopped)
Red chili powder – 1 ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala powder – ½ tsp
Dried fenugreek leaves/ kasoori methi – 1 tsp
Coriander leaves – 3 tbsp
Salt – to taste
Clarified butter (ghee) – 3 tbsp
Oil – 1 tbsp
Method
Heat ghee and oil together in a pan, add bay leaves, cumin seeds and curry leaves. After few seconds add crushed ginger garlic and whole red chili and fry till the raw smell disappear.
Add chopped onion to this and cook till soft. Add the chopped tomatoes and cook till soft and mushy. Add red chili powder, coriander powder, turmeric powder, garam masala powder and salt and saute till the raw smell disappear.
Add the cooked mutton along with the gravy in it and cook till thick and all the water content disappear over low flame. Add kasoori methi and coriander leaves and cook for another 2 minutes. Remove from flame and serve hot.

Afghani Kebab

Mince Meat 1 kg
Egg 1 Salt to taste
Black pepper 1 tsp (crushed)
Garlic Ginger
Paste 1 tbsp
Onions 2
Fresh Coriander 1 bunch
Green chilies 4
Tomatoes 1 kg
Lemon 1 Oil 1 cup
2 spoon bhunna howa beson
=================
Directions:
Take mince, crushed black pepper, eggs, salt, green chilies, coriander and onion in a bowl and mix well all the ingredients and make dough, leave for half hour.
Take a pan and put tomatoes, ginger garlic paste, crushed black pepper, salt and half cup oil in it and cook on low flame.
When the water of the tomatoes dries then sauté.
Heat oil in a frying pan and shallow fry the kabas.
Add tomato paste.
Afghani kabab are ready to serve with hot roghni nans.....

SEEKH KABAB, PURI PARATHA N CHUTNEY .

Why eat shop seekh kabab when you can make it even more mouthwatering in the home......

ING:
Mince 1/2 kg.
Papaya raw paste 1 tsp.
Onion 1 small
Ghee 3 tbsp.
Garam masala powder 1 tsp.
Cumin white 1 tsp.
Cream / balai 1-1/2 tbsp.
Salt to taste.
Ginger garlic paste 2 1/2 tsp.
Red chilli powder 2 tsp.
Jaifel / javetri powder 1/2 , 1/2 tsp.
Corriander dry 1 1/2 tsp.
Basen (gram flour) 4 tbsp.
Yellow food colour a pinch.

METHOD:
-Chopperize mince with onion n take out in a bowl.
-Add raw papaya n knead it with hands for about 5 - 6 mins.
-It is necessary to knead it because the tenderizer (papaya) should mix well in order to make the kabab soft.
-Leave for 45 mins, knead once again.
-Take a small portion of the mixture in your hands n put it on skewers.
-BBQ it , brush kababs with oil, bake for 15 minutes or pan fry, give dum of coal.
-Serve hot Seekh Kabab with Paratha, sliced onions (washed in cold water) and tamarind chutney.

POORI PARATHA.

ING.
Flour ½ kg
Salt to taste
Ghee 6 tbsp
Oil for frying
Water as required

Method

- Mix flour with salt and ghee, knead to dough with water as required. - Keep aside.
- Now make balls with the flour, roll each ball and then fry in a large wok till golden brown.

CHUTNEY:

ING:
Tamarind pulp 1/4 cup
Mint leaves, chopped 1 handful
Coriander, chopped 1 bunch
Green chilli 3-4
Red chilli flakes 1 tsp.
Garlic cloves 1 whole bulb.
Onion 1 small chopped.
White cumin seeds 1 tsp

METHOD:
Blend everything together.

Shahi Gola Kabab Masala.

Ingredients
Mince ½ kg
Onion brown ½ cup
All spice 1 tsp
Salt 1 tsp heaped
White cumin whole 1 tsp
Poppy seeds 1 tbsp
Desiccated coconut 1 tbsp
Yogurt 1 tbsp
Ginger garlic paste 1 tbsp
Roasted gram 1 tbsp
Raw papaya paste ½ tsp heaped
Chili powder 1 ½ tsp

Ingredients for masala:

Onion chopped 1
Green chilies chopped 2
Oil ½ cup
Ginger garlic paste 1 tbsp
Salt ¾ tsp
Coriander leaves chopped 2 tbsp
Chili powder 1 ½ tsp.

Method
Dry roast poppy seeds, desiccated coconut and whole white cumin, remove and grind finely with roasted gram. Mix together mince, yogurt, roasted ground Masala, ginger garlic paste, salt, all spice, chili powder, raw papaya paste and brown onion, mix very well, make into big Gola Kabab and keep aside.(if u like give smoke of coal).

Method for Masala:

Heat oil, fry onion till light golden, add ginger garlic paste, chili powder and salt, fry well adding half cup water, then add Gola Kababs, cover and cook over low flame for 10 minutes, lastly add 2 green chilies and 2 tbsp chopped coriander leaves. Serve hot.

QEEMA HARI MIRCH.

ING:
Coarsely crushed mince ½ kg
Yogurt ½ cup
Salt 1 tsp
Turmeric ¼ tsp
White cumin whole ½ tsp
Oil ½ cup
Onion thinly sliced 2 large
Green chilies 6 to 8 chopped
Onion 1 cut into 1 inch pieces
Garlic crushed 1 tsp
Lemon juice ¼ tsp
Coriander leaves chopped 3 tbsp

METHOD.
-Mix yogurt, salt, turmeric and cumin seeds into the mince.
-Heat oil, fry sliced onion into golden brown add mince and fry for 5 minutes. -Add 2 cups water, cook covered, when mince half done add green chilies, onion pieces, crushed garlic.
-Cover and cook again when water dries and mince tender, all lemon juice and coriander leaves.

BRAIN MASALA

ING:
Mutton brains 3
Onion finely chopped 1 cup
Ginger garlic paste 1 tbsp
Yogurt ½ cup
Kasoori methi 1 tbsp heaped
Tomato finely chopped 4
Chili powder 2 tsp
All spice ½ tsp heaped
Green chilies chopped 4
Coriander leaves chopped 2 tbsp
Oil ½ cup

METHOD:
Heat oil on a tawa fry chopped onion and tomatoes till soft add brain with salt, ginger garlic paste, yogurt and chili powder, fry well till oil comes on top, lastly add all spice, kasori methi, chopped coriander and green chilies. And leave on dum for 5 minutes covered. Serve hot with nan

MUTTON KARAHI

ING:
Mutton medium cut 1 kg
Finely sliced onions 150 gm/almost 1 and half cup
Sliced tomatoes 1/2 kg
Salt to taste.
Turmeric powder 1/2 tsp
Red chilli powder 1 tablespoon or to taste
Yogurt 1 1/2 cup
Cumin/zeera powder 1 tbsp
Black pepper powder 1/2 tsp
Garam masala powder 1/2 tsp

METHOD:
-Put all these things together in a pressure coker mix well with a spoon and cook on high flame for 15 minutes.No need to add water as meat,onions and tomatotes will release their own water and meat will cook in this moisture.
-Remove the cooker from heat and let it get cool before you open it,once the steam is released open the cooker and check meat it shuld be not fully done but half done.
-Now take a wok and add 1/2 cup of oil and transfer this meat mixture into the oil and cook on medium heat for 5 minutes.
-Keep on stirring and increase the flame cook further for more 5 minutes until the moisture is dry and onions and tomatoes are fully mashed.
-Add 4 tbsp of sliced ginger and add of yogurt and keep on stirring, add 4-5 sliced green chillies.
-Cook on medium high flame until the moisture is dry.
-At the end add cumin/zeera powder, black pepper powder and garam masala powder.
-Garnish with 2 tbsp of finely chopped dhaniya/coriander leaves, green chillies and ginger on top.

DAM KA KEEMA

INGREDIENTS
Keema hf kg
Brown Pyaz 1cup pissi hui
Dahi hf cup
Adrak lahsan paste 1tbsp
Lal mirch powdr 1tsp
Namak hf tsp
Khashkhas 1tbsp
White Zeera hf tsp
Sabit Kali mirch 6
Kala Zeera hf tsp
Choti ilaichi 4
Long 2
Badam bhuney hue 6
Bhunney Chaney 1tbsp
Lemon juice 2tbsp
Podina hf gathi chopped
Hari mirch 2 chopped
Kacha papita paste 1tbsp
Ghee hf cup
Adrak Julian for garnish

TARKEEB
1, sab se pahley tamam Sabit masaley ik sath mila k pees lain or keema main dal dain, ab baki tamam cheezain bhi keema main dal k achi tarha mix kar k gondh lain,
2, ab pateeley main dal k halki aanch pe dhakan laga k pakney dain, jab keema ka pani dry hojaye to koyla ki smoke dain 5min k lia, phir dam pe laga lain 10min,
3, ab akhir main Tez aanch pe bhoon lain jab keema ka colour brown hojaye dish out karen, Adrak Julian or podina lemon slice se garnish karen,

CHINESE LOVERS....CHICKEN MANCHURIAN

Ingredients:
Marination:
150gms chicken cut into medium size
1 tsp salt
1 tsp black pepper
1 tsp red chilli powder
1 tsp garlic paste
1 tsp soya sauce
4 tbsp cornflour
1 egg.
Gravy:
2 tbsp oil
2-3 garlic cloves chopped
1 pod ginger chopped
3 green chillies chopped finely
3-4 strands of spring onions
1 onion n capsicum cut into cubes
1 tsp each vinegar n soya sauce
1/4 cup each tomato ketchup and red chilli sauce
1 tsp sugar
1 cup water
Cornstarch.(3 tbsp cornflour +2 tbsp water)
Method:
Marinate chicken wit abv ingredients n kip for 1 hr max.deep fry n kip aside.
For gravy:
Heat oil in a wok n add garlic ginger n saute.add green chillies n spring onions n cook.add onion n capsicum n mix well n cook till it gets slight tender.add vinegar n all d sauces n sugar n cook nicely.add water n  fried chicken pcs n let it simmer for few mins.lastly add cornstarch n cook properly.garnish wit spring onions n serve .

Namkeen

2 cup wheat flour (gehoon ka aata)
3 cup maida
Oil
Jeera
Ajwain
Namak

Ye sabhi chizo ko pani mila kr guth le..10 min k baad chote chote balls bana kar puri jese bele...chaku se bich se kaate .kinare nahi katna...tircha fold kare (LIKE PIC.)Kinare achche se daba de..aur oil me fry kr le..serve with tea☕