BIRYANI BADSHAHI RECIPE
Ingredients:
1/2 kg Mutton
250 gms Rice parboiled
1/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice
again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.
SHAHJEHANI MURG MASALA RECIPE
Ingredients:
1 Chicken cut into cubes
A pinch of Nutmeg (Jaiphal) Powder
1 cup fresh Cream (Malai)
1 tsp Poppy seeds (Khus-Khus)
1/2 tsp Fenugreek seeds (Methi)
1 tsp Coriander Seeds Powder (Dhania)
15 Cashewnut (Kaju) crushed
10 Almond (Badam) blanched and crushed
2 Onion (Pyaj) chopped
3 Bay Leaf (Tej Patta)
6 Garlic (Lasun) pods
1/2 tsp Garam Masala
6 tsp Clarified Butter (Ghee)
How to make shahjehani murg masala:
Roast little cumin, poppy, fenugreek seeds and grind into powder.
Heat ghee, fry onions and garlic till it is brown.
Add chicken and fry.
Now add powdered masala, salt , coriander powder, bay leaf.
Simmer for 2 -3 minutes.
Add cream, 1/2 cup hot water and cook till water dries.
Add garam masala, nutmeg and cardamoms.
Cover and simmer for 5 minutes on low flame.
Take off from the fire and serve hot with nan or chapattis.
MEAT DURBARI RECIPE
Ingredients:
1 big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
How to make meat durbari:
Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the
refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.
PANDHRA RASSA RECIPE
Ingredients:
1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion (Pyaj)
11/2 tsp Garlic Paste (Lasun Paste)
1 tsp Ginger Paste (Adrak Paste)
1/2 grated dry Coconut (Nariyal)
10 Cloves (Lavang)
1inch long piece of Cinnamon (Tuj/Dalchini)
1 1/2 tblsp Black Cumin Seed (Jeera)
3 cut into pieces dried Red Chili (Lal Mirchi)
11/2 tblsp Poppy seeds (Khuskhus)
To taste Salt (Namak)
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds (Dhania)
2 cup Coconut Milk (Nariyal Ka Doodh)
1/2 cup stirred Plain Yogurt / Curd (Dahi)
1 tblsp Raisins (Kishmish)
1 tblsp Cashewnut (Kaju)
3 tblsp Ghee / Vegetable Oil
How to make pandhra rassa:
Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set
aside.
Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom
seeds and 8 cloves, adding a little water and keep aside.
Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and
remaining cloves.
Stir fry till cashew nuts turn golden.
Now add chicken pieces to it and fry well.
Lower the flame and cover the pan.
Put a little water on the lid and cook till almost done.
Heat the remaining oil in a large pan and add onion.
Fry till it becomes translucent.
Add the grinded paste and stir fry and add curd and stir for two minutes.
Add the cooked chicken and 2 cups of water, and bring to boil.
Add coconut milk and stir well.
Boil only once to avoid curdling.
Serve hot with rice, pooris or roti.
