ARABIAN NALLI BIRYANI

INGREDIENTS
1 kg. Mutton with Bone Marrow
½ cup Kaju
½ cup Sultanas (Red Kismis)
½ cup Saffron Soaked in W/Water
600 gms Curd
150 gms Chick Peas Soaked & Boiled
2½ cups Fried Onions (Biristo)
750 gms Basmati Rice
1½ tblsp Garlic Paste
½ tblsp Ginger Paste
½ tblsp Green Chilli Paste
2 tsp Garam Masala Powder
2 tsp Jeera Powder
2 tsp Dhania Powder
Salt to taste
Oil and ghee
Fresh Hara Dhania Chopped
Fresh Phudina Chopped
METHOD
Soaked rice for about an hour and keep ready. In a large biryani pot heat ghee and oil together. Add Mutton pieces, G/G/G paste and keep stirring until the mutton changes its colour. Cover and let it cook for about 5 to 7 minutes. Uncover the lid and stir the mutton once again and if the water is soaked and mutton is still tough add some water and cover cook until the mutton is cook upto 70%.
Meanwhile in another sauce pot boil water. Once the water reaches boiling point add rice and cook until the it is 70% done. Strain the rice and keep it aside.

Uncover the mutton lid and stir the mutton, by this time the mutton has to be cooked partially and water completely soaked. Remove from heat and add fried onions, curd all the dry masalas, chick peas, salt to taste, fresh chopped phudina, hara dhania and stir well. Settle the mutton to layer it and spread saffron, kaju and sultanas. The mutton should look like thick gravy. Add a little water if the gravy looks too thick.

Layer the rice over it and cover it with Double kitchen paper and lid. Keep the pot on medium heat for dum for about 20 minutes or until the steam is seen from the sides of the lid.
GarNICHE with Fried kaju, Sultanas, fried onions and serve with choice of raita.

Malida or Malido - Authentic Bohra Sweet Dish

INGREDIENTS
200      gms      Flour - Wheat
400      gms      Flour - Semolina (Suji)
1          cup      Milk
150      gms      Pure Ghee
50        gms      White Gum Granules (Goondar)
400      gms      Jaggery – Plain
1          tsp       Elaichi Powder
1          gm       Saffron (Kesar Soaked in 2 tblsp of Water)
Pinch of Salt
Oil for frying
For Dry Fruits
(Use any of your choice of nuts, raisins, seeds as per your liking and taste. If using nuts, chop it into chips before using.)
METHOD
Grate jaggery and keep it aside. Melt ghee and keep ready.
In a large kneading bowl mix atta and rava thoroughly. Add ghee in the atta mixture in a stream and knead the flour in a crumbly texture. Once the the atta is thoroughly crumbly and coarsely textured, add little by little milk and knead the dough tight and firm. Adjust the milk quantity if needed.
Divide the dough into equal portions. Make any shape of the divided balls and keep it aside.
Heat oil for frying in a deep vessel or a kadhai. Once the oil is heated fry gum granules and as soon as it puffs remove it with a slotted spoon and keep it aside.
Keep the heat of the oil on medium slow. Drop four to five dough balls in the oil and fry evenly to crispy golden brown. Once all the dough balls have been fried, crush it in a wooden mortar pestle or coarsely grind it in a mixer grinder.
In a large kadhai or vessel heat ghee on a medium low flame. Once the ghee is heated add grated jaggery and stir to melt it. Once the jaggery is melted add your choice of dry fruits, cardamom powder, fried gum granules, kesar and crushed fried dough powder. Mix thoroughly and evenly, giving a good texture to the malida. Keep stirring until the ghee shine on it.
GarNICHE and serve as per your style. Enjoy

MUTTON DUM BIRYANI

INGREDIENTS
400 gms Basmati Rice
500 gms Mutton Pieces
¾ cup Fried Onion Crushed
½ cup Fried Onion Whole Plus little extra for GarNICHEing
250 gms Potatoes Chopped
1 cup Curd
150 gms Chopped Tomatoes
2 tblsp G/G/GC Paste
1 tsp  Haldi Powder
2 tsp Chilli Powder
2 tsp Jeera Powder
2 tsp Dhania Powder
¾ cup Whole Spices (See Note)
½ cup Whole Spices for Rice (See Note)
3-4 Bay Leaves
4 tblsp Pure Ghee
1 tblsp Saffron Soaked + 1 tblsp Saffron Soaked Extra for GarNICHE
Oil as per need
Salt to Taste
Fresh Hara Dhania & Phudina
METHOD
Soak rice 2 hours before making this recipe.
To make kachcha Gosh biryani you shall need thick bottom aluminum pot with appropriate lid, big enough for preparing this quantity.
In this vessel wash and add mutton. Add all the dry masala powder, G/G/GC Paste, salt as per taste and mix well.
In a kadhai or frying pan heat 1 cup of oil for tempering. Once the oil smokes add all the whole garam masalas, bay leaves, sauté for few seconds and temper the marinated mutton with the masalas. Mix well. Cover and leave this marination for an hour.
Meanwhile fry potatoes until light golden and keep it aside.
After an hour get back to the marinated mutton and mix in fried onion, curd, tomatoes, potatoes, saffron and mix well. Taste the salt and if needed adjust it according to the taste. Adjust the layer, patting & pushing the gravy evenly. GarNICHE this marination with chopped hara dhania and phudina leaves. Leave it aside.
Take a same size vessel or pot and boil about ¾ of the pot of water. Once the water starts boiling, add garam masala, and strain the soaked rice and put it in the boiling water. Stir slowly with a slotted spoon, so that the rice does not stick to the bottom.
Add a tsp of salt in the rice water, bring to boil. Few minutes after, check the rice, if it’s done up to 70%, strain the rice in a colander. Once the water is drain off completely, layer this on the mutton marination evenly.
Add a cup or two water from the sides of the vessel and above the rice. Drizzle pure ghee over the rice and cover the vessel with a damp kitchen cloth and then with a lid. Put a heavy weight on the lid like brass metal mortar and pestle. This process is call (DUM). Put a tava on high heat and place the biryani vessel on it for cooking for 15 minutes. After 15 minutes, simmer the heat completely and let it cook for about 30 minutes.
Near about 30 minutes, you shall observe the steam coming out from the sides of the lid. Uncover the lid feel the aroma of the biryani. GarNICHE some fresh mint leaves, fried onions and drizzle saffron over the rice.

Shake the pot to loosen the rice or with a slotted spoon loosen the rice from the sides of the pot. This will remove the excess steam and the rice will remain flaky and separated. Remove the biryani on a serving plate and GarNICHE with more fried onions and phudina if required. Enjoy!
Tips & Notes:
For Qurbani Mutton, use more time for Dum and add a cup of water more .
For Marination:
2-3 cloves, 1 cinnamon stick, 4-5 green cardamom, 1 tsp jeera, 1 tsp Shah Jeera, 2-3 star anise.
For Rice:
4-5 green cardamom, 2 bay leaves, 1 tsp jeera.

Mayo kabab

Roll
1/2kg minced meat
1 tbsp Garlic
1 tbsp ginger
Salt to taste
1 tbsp pepper (not too grinder)
8 slice bread (4 wet, 4 dry) make in crumbs
½ cup graham flour (Chana Nu lot)

Mix them all the ingredients (but bake the graham flour and sieve it and then mix in this mixture). When the mixture is ready, roll the mixture on the stick and then fry in hot oil (like frying kabab). Then squeeze from the stick.
And add mayo salad
Serve hot with tomato sauce😍😋😋👍

Gilafi Kabab

Beef Mince 500 gms ( double minced )
Green Capsicum 4-5 tb very finely chopped
Onion 4-5 tb very finely chopped
...Green chillies very finely chopped
Ginger,Garlic Paste 1tsp
Lemon 1tb
Malai,cream ,yougart 2tb ( I used yogurt)
Cashews paste 2tb
Bread piece 1
red chilli Powder 1tsp
Garam masala powder 1tsp
Green corinader leaves few ...chopped
Method Make shapes and fry on shallow Heat ....
Enjoy with Naan ,Raita ,Salad ..

Paya

INGREDIENTS
12          nos.        Trotters (Paya)
500        gms        Onions Sliced
300        gms        Tomatoes Chopped
2            tblsp      Peanut Oil
3            tblsp      G/G/GC Paste
½           tblsp      Kashmiri Chilli Paste
½           tblsp      Chilli Powder (Hot)
2            tsp         Chilly Powder (Mild)
1            tsp         Haldi Powder
2            tsp         Jeera Powder
2            tsp         Dhania Powder
1            tblsp      Whole Garam Masala with Tej Patta
1            tblsp      Wheat Flour
2            tsp         Pure Ghee
Salt To Taste
Fresh Coriander Chopped
METHOD
Wash and clean paya thoroughly and add in a pressure cooker. Along with it add oil, onions, tomatoes, G/G/GC paste, KCP, garam masala, and all the powdered masala except jeera powder and salt as per taste.
Add about 3 to 4 cups of water initially and cover the cooker and cook on a medium heat until 4 whistle.
After 4 whistle do not open the cooker lid let it cool down on its on and within its pressure the paya will soften as required.
Check if the lid can be open without struggling. Open the lid and you shall find oil floating. Carefully remove the floating oil in a bowl.
Take a heavy bottom sauce pan and heat ghee. Add wheat flour and saute for few seconds. Add the paya soup and stir to mix well. Bring to boil and keep stirring. The soup will thicken into gravy.
Simmer the heat and add, jeera powder, chopped hara dhania and the separated floating oil again in the paya and let it cook for another 10 minutes on slow heat.
GARNICHE WITH FRESH CHOPPED CORIANDER AND ENJOY WITH BUTTER NAAN.

NOTE: THE TIMING OF COOKING PAYA DEPENDS UPON THE QUALITY OF PAYA.

Cheese Pulao

1/2 kg mutton
6-7 cheddar cheese cubes
6-7 tomatoes finely chopped
12-15 dried red chillies
Coconut milk powder
2-3 onions
Method -
Boil mutton with dried red chillies, ginger garlic paste and salt till partially cooked. Cool it.
Add coconut milk powder to it and cook till semi dry.
Take oil in a pan and fry onions till light pink, add to it ginger garlic paste, salt, tomatoes and finely chopped green chillies ( optional).Cook well till tomatoes are fully cooked, add cheese cubes and cook till they melt, then add mutton to it and mix well. Take it off the fire.Take semi cooked rice and mix this mutton mixture to it and put it on dum. Serve garnished with cheese and coriander leaves.