PREPARATION

1. In a mixing bowl, add 1 kilogram mutton, 800 grams onions, 125 milliliters oil, 2 tablespoons red chili, 2 tablespoons turmeric, 2 tablespoons cumin powder, 2 tablespoons mutton masala, 1

tablespoon coriander powder, 2 teaspoons salt and mix it well.

2. Marinate for 30 minutes.

3. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon cumin and stir well.

4. Add 1/2 teaspoon black peppercorns, 2 bay leaf, 2 cloves garlic, 3 dry red chili, 1 teaspoon green chili and saute for 2 - 3 minutes.

5. Now, add 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute for another 2 minutes.

6. Then, add 150 grams tomato and mix well. Cover it with lid and cook for 5 - 7 minutes.

7. Then mash the tomato with spatula and stir well.

8. Now, add the marinated mutton mixture in it and mix it well.

9. Add 500 milliliters water and mix it well again.

10. Cover it with lid and cook for about 90 minutes on low heat or till the mutton is done.

11. Add 1 teaspoon garam masala and mix it well.

12. Cook for another 5 minutes.

13. Garnish with coriander.

14. Serve hot.

Chicken Biryani

Servings 3 - 4

INGREDIENTS

Chicken - 600 grams

Yogurt -300 grams

Ginger garlic paste - 2 teaspoons

Salt -1 teaspoon

Coriander powder - 1 teaspoon

Turmeric - 1 teaspoon

Chicken masala - 1 teaspoon

Red chili - 1 teaspoon

Cumin - 1 teaspoon

Cloves - 3

Lemon juice - 1 teaspoon

Oil - 4 tablespoons (divided)

Cumin - 1 teaspoon

Bay leaf - 2

Cloves - 5

Black peppercorn - 1 teaspoon

Black cardamom - 2

Green cardamom - 5-6

Cinnamon - 1-2 inch

Soaked rice - 500 grams

Salt - 1 teaspoon

Water - 1.5 litre

Onions - 200 grams

Ginger garlic paste - 2 teaspoons

Tomato - 250 grams

Chicken masala - 1 teaspoon

Coriander powder - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Salt - 1 teaspoon

Water - 50 millilitres

Black pepper - 1 teaspoon

Coriander - 2 tablespoon (divided)

Milk - 2 tablespoons

Saffron - 1/8 teaspoon

Fried onions - 50 grams

Kewra essence - 1 teaspoon