Mutton Pulao

Ingredients:
· 1 kg Rice
· 3-4 Bayleaf
· Salt to taste
· 1 cup Curd
· ½ cup Ghee
· 2 Red Chilli
· ¼ kg Onions
· 2 boiled Eggs
· 4 Green Chilli
· 2 flakes Garlic
· 2 tsp Turmeric
· A pinch of Kesar
· Coriander leaves
· 1 tbsp Kala Jeera
· A piece of Ginger
· 2 tsp Lemon Juice
· 10-12 Cashewnuts
· 3-4 pieces Cinnamon
· 6-8 Cloves, powdered
· 4 Cardamom, powdered
· 1 kg Mutton (with bones)
Method:
Grind ginger, red chilies, garlic and cashew nuts into a fine
paste.
Heat ghee. Fry onions till golden brown and crisp.
Remove and set
aside. In the same ghee add ground masala and fry. Add meat pieces and fry
further. Add water and cook with lid on till meat is tender and gravy is thick.
Boil rice with bay leaves in a vessel till ¾ cooked. Add salt, drain and set
aside.
Empty curd into a fine piece of muslin and strain. Add powdered
cloves, cinnamon, cardamoms, shajeera, turmeric and finely chopped green chilies
and coriander leaves. Add lime juice and mix well.
Add curd mixture to
mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the
rice.
In a heavy pan, put in layers of rice, mutton and fried onion. Repeat
till all ingredients are used up.
Pour remaining ghee over the rice, cover
and cook for some time on slow fire.
Remove and garnish the top with slices
of boiled eggs and onion.
Serve Hot with raita and salad.
Tip: Chilling
meatballs before cooking keeps them from falling apart. Use an ice cream scoop
to shape meatballs.

Keema Pulao

Ingredients:
· 2 cups of
parboiled Rice
· 4 Onions
· 6 tbsp Ghee
· 1 tsp Kala Jeera
· Salt as per taste
· 1 cup Arhar Daal
· A piece of Ginger
· 8 flakes of Garlic
· Coriander leaves
· 1 tsp Cumin seeds
· 1 tbsp Garam Masala
· 4 cups of minced Mutton
Method:
Apply the grounded masala to the minced mutton and leave for
about 3-4 hours.
Wash the daal and soak in two cups of water for an hour,
then add 1 tsp salt and boil until cooked.
Heat 4 tbsp ghee and fry the
sliced onions until crispy.
Add a little more ghee and fry the marinated
mutton, when fried to a brown color, add half cup of water and cook on a slow
flame.
When water is absorbed mix the mutton with the cooked daal.
Pound
cumin seeds, kala jeera and mix with the garam masala.
Heat 2 tbsp ghee in a
large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton,
sprinkle fried onions and pounded spices.
Repeat the layers ending with
rice, sprinkle fried onions and pour ghee over it.
Put the dish in an oven
so that the rice gets properly cooked.
Tip: Chilling meatballs before
cooking keeps them from falling apart. Use an ice cream scoop to shape
meatballs.

Mutton Biryani

Ingredients:
· 750 gms Meat
· 4 cups Rice
· 4 Cloves
· 2 Onions
· 3 Bayleaf
· ½ cup Ghee
· 2 Cardamom
· 20 Mint Leaves
· ¼ tsp Cumin seeds
· ¼ cup Vegetable Oil
· 1½ cups Coconut Milk
· 1 tsp Green Chilli paste
· 2 tsp Coriander powder
· 2½ tsp Ginger-Garlic Paste
Method:
Heat oil and Ghee together. Add cloves, cardamom, bayleaves and cumin Seeds.
After a minute add onions and cook till light golden.
Now add chilli paste, ginger-garlic paste and cook well. If needed add 1/4 cup water and cook till oil seeps through the mixture.
Add meat and coriander powder and half cup of water and cook well.
Cook for 2 minutes and now add coconut milk to it.
Mix everything and cook in pressure cooker until 3 or 5 whistles. Let it cool.
Separate meat pieces from the liquid into a big bowl and measure the liquid.
Make sure there are atleast eight cups of liquid (add if required), pour it in the bowl.
Add the meat pieces back to the measured liquid and boil till it starts bubbling check for salt and spice.
Add soaked drained rice and sprinkle mint leaves on top and cook it on medium heat stirring occasionally until the rice is done. Tip: It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes

Yakhini Pulao

Ingredients:
· 400 gms
Rice
· 2 Eggs
· 4 Bayleaf
· Salt to taste
· 50 gms Ghee
· 2 boiled Eggs
· 5 green Chilli
· 250 gms Curd
· 50 gms Onions
· 250 gms Mutton
· Some Mint leaves
· ½ tsp Chilli powder
· 10 gms Garam Masala
· 2 tsp Ginger-Garlic paste
Method:
Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam
masala, yoghurt, mint leaves, half a litre water, salt and boil.
Wash the
rice and soak in water for half an hour.
Heat ghee in a pan, fry the chopped
onions until golden brown. Also add remaining ginger-garlic paste, bayleaves,
green chillies and fry for few minutes.
Now add mutton stock from the boiled
pieces, and boil for some time. Later add rice, when it is half cooked, add the
mutton pieces, salt and cook until the rice is done.
Remove from heat and
garnish with boiled eggs.
Tip: When grilling meats, trim off excess fat with
a sharp knife to keep fire flare-ups to a minimum.

Mutton Rice with Curd

Ingredients:
· 1½ kg
Mutton boned
· 2 Lemon
· Salt to tate
· 500 gms Oil
· 300 gm Curd
· 500 gms Onion
· Coriander leaves
· 3 tsp Garam Masala
· 1½ kg Basmati Rice
· 1½ tsp Turmeric powder
· 300 gm Ginger-Garlic paste
Method:
Cook mutton with salt, turmeric and ginger-garlic paste for 15 -
20 minutes in a cooker /thick bottomed vessel.
Heat oil in a wok and fry
finely chopped onions until golden brown.
To this add the cooked mutton
pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and
juice of two lemons.
Wash and soak the rice for about 25-30 minutes
Take
one-and-a-half measures of water for each measure of rice. Bring the water to a
boil and add rice and cook until done.
Add the mutton pieces and cook for 10
minutes.
Serve hot.
Tip: Don't salt meat before you cook it. The salt
forces the juices out and impedes browning. Instead, salt meat halfway through
cooking, then taste when the meat is done and adjust the salt as needed.
Ingredients:
· 1½ kg Mutton
boned
· 2 Lemon
· Salt to tate
· 500 gms Oil
· 300 gm Curd
· 500 gms Onion
· Coriander leaves
· 3 tsp Garam Masala
· 1½ kg Basmati Rice
· 1½ tsp Turmeric powder
· 300 gm Ginger-Garlic paste
Method:
Cook mutton with salt, turmeric and ginger-garlic paste for 15 -
20 minutes in a cooker /thick bottomed vessel.
Heat oil in a wok and fry
finely chopped onions until golden brown.
To this add the cooked mutton
pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and
juice of two lemons.
Wash and soak the rice for about 25-30 minutes
Take
one-and-a-half measures of water for each measure of rice. Bring the water to a
boil and add rice and cook until done.
Add the mutton pieces and cook for 10
minutes.
Serve hot.
Tip: Don't salt meat before you cook it. The salt
forces the juices out and impedes browning. Instead, salt meat halfway through
cooking, then taste when the meat is done and adjust the salt as needed.

Tuna Rice

Ingredients:
· 200 gm
Rice
· 100 gm Butter
· Salt as per taste
· 3 boiled Eggs, chopped
· A pinch of Chilli powder
· 2 tbsp Coriander leaves
· Freshly ground Black
Pepper
· 200 gm tin Tuna
Fish –Flaked
Method:
Boil rice drain and allow it to dry slightly over a
clean cloth. This keeps the grains separate.
Melt the butter, stir in the
fish and chopped the hard boiled eggs, season well.
Add boiled rice and heat
through.
Now add the cream and herbs.
Serve hot.
Tip: To allow free
flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way,
into the bottle and hold it there lightly with one hand while pouring with the
other.

Prawn Pulao

Ingredients:
· 8 medium
sized Prawns
· 3 cups
Basmati Rice
· 4 Cardamom
· 8 cups Water
· 12 Cloves
· 2 Bayleaf
· Salt to taste
· 8 tbsp Ghee
· 2" Cinnamon
· 2 Green Chilli
· 2 chopped Onion
· ½ tsp Garlic paste
· ½ tsp Ginger paste
· 8 whole Black Pepper
· ½ tsp Turmeric powder
· ½ tsp Red Chilli Powder
· ½ tsp Coriander powder
· ½ tsp Cumin Seed Powder
Method:
Wash rice and soak for half hour in 8 cups of water.
Add 2
cardamom, half of cinnamom, 6 cloves, black pepper, green chilli and the
bayleaf. Cook till half done.
Drain water and spread rice in a plate.
Mix prawns with turmeric powder and salt. Lightly fry prawns and keep aside.
Heat ghee, add rest of the cardamoms, cinnamon and 6 cloves crushed. Add
chopped onion and fry till light brown.
Add ginger-garlic paste and cook for
2 to 3 minutes.
Mix red chilli powder, coriander and cumin seeds powder in
half cup water. Cook till oil starts separating out.
Add prawns and adjust
salt. Cook for a few minutes.
Tip: Scale a fish easily by rubbing vinegar
over its skin.

Prawn fried Rice

Ingredients:
· 20-30
small Prawns
· 2 Cup Rice
· 1 Onion
· 1 Carrot
· 4 tbsp Oil
· Salt to taste
· 2 green Chilli
· 4 Cups Water
· 8 France Beans
· 1 tsp Soya sauce
· A pinch Ajinomoto
· 1 tsp minced Ginger
Method:
Use uncooked frozen shrimp without tail and head.
Chop French
beans. Peel and cut carrot into one and a half inch long thin strips. Chop onion
and green chili finely.
Wash and soak rice in four cups of water for one
hour.
Cook rice till almost done but not fully.
Heat oil and fry onion,
grated ginger and green chili lightly.
Add carrot and beans and cook for
three minutes.
Add prawns and cook for two minutes.
Add shrimp and cook
for two minutes, add cooked rice and salt. Fry for fifteen minutes with
stirring.
Add Soya sauce and ajinomoto and mix well.
Tip: To retain firm
texture of fish, add lemon juice when cooking is completed.

Peas and Prawn Rice

Ingredients:
· 1 tsp
Salt
· 2 tbsp Sake
· 3 cup Basmati Rice
· 400 gm Green Peas (in
shell)
· 20 medium sized
Prawns
Method:
After shelling the peas, take off all the skins as well.
Cut the prawns into approximately 1 cm square "before" boiling them.
Put
the peeled peas into boiling water seasoned with sake and salt. Boil for about 5
minutes. Then, take them out using strainer.
In the same water, boil prawns
at a lower heat for approximately 2 minutes. Do not boil longer than that
because it makes them too hard. You can remove them out when their colour turns
pink.
Cool the water in which you boiled the peas and shrimps, and use it to
cook rice.
Cook the rice as usual in the rice cooker.
Just 5 or 6
minutes before it finishes, open the cooker and add prawns and peas onto the
rice and cook together.
Tip: If you like fish as white as popcorn, add lemon
juice or milk to the liquid you cook it in.

Chicken Biryani

Ingredients:
· ½ kg
Chicken
· 2 Onions
· 6 Cloves
· 3 tbsp Oil
· 350 ml Curd
· 6 Cardamom
· 1 tbsp Garlic paste
· 1 tbsp Ginger paste
· 500 gm half cooked Rice
· ½ tsp Cinnamon powder
· 2 tbsp chopped Coriander
leaves
Method:
Grind all ingredients except chicken and rice.
Marinate the chicken in the mixture for 2-3 hrs.
Heat oil in a pan. Add
the marinated chicken and cook until tender.
Take a heavy pan and arrange
the chicken and rice in layers. Squeeze a lemon on the top layer and scatter
browned onions.
Seal the pan and cook over a very slow flame for 40-50
minutes.
Serve hot.
Tip: Use long-handled tongs instead of a fork -
forks pierce the chicken and allow the flavorful juices to escape.

Chicken Fried Rice

Ingredients:
· Chicken
Fried Rice
· 5 tbsp Oil
· 3 cup Rice
· ½ tsp Cornflour
· Salt as per taste
· 2 tbsp Soya sauce
· 1 cup Bean Sprouts
· 100 gm Mushrooms
· ½ kg Chicken breast
· 2 Eggs, slightly beaten
· A pinch of White Pepper
· 2 Spring Onions with tops
Method:
Remove bones and skin from chicken breast. Cut into small pieces.
Toss together chicken cornstarch, half teaspoon salt and dash white pepper.
In a karahi (wok) heat one tablespoon oil. Add eggs. Cook and stir until
eggs are thickened throughout but still moist. Remove eggs.
Wash and
thoroughly dry karahi (wok). Now heat tow tablespoons oil.
Add chicken and
stir fry until chicken turns white. Add bean sprouts, mushrooms and half
teaspoon salt. Stir fry 1 minute. Remove chicken and drain.
Now in two
tablespoons of oil add rice and stir fry 1 minute.
Stir in soya sauce and
dash white pepper. Add eggs, chicken mixture, green onions with green tops
chopped and stir fry half a minute.
Tip: Before roasting a chicken store in
the refrigerator for 24 hours for richer flavor.

chawal or tamater murgh

Ingredients:
·
3 tbsp Oil
· 3 Chilli powder
· 4 Onions, sliced
· 1 tbsp Garlic paste
· ½ cup Mint leaves
· 1 tsp Cumin powder
· ½ cup Tomato puree
· 4 Tomatoes, chopped
· Salt according to taste
· ½ cup Coriander leaves
· 6 cups Basmati rice,
cooked
· 1 kg Chicken
breasts, boneless
· 3 Green
Chillies, finely chopped
Method:
Slice the chicken breasts into thin
slivers, wash well and put dry. Keep aside.
Heat oil in a wok, add onion and
fry until golden.
Add tomatoes and garlic paste, cook for 10 minutes.
Mix-in tomato puree, green chillies, chilli powder, cumin powder, coriander
leaves and salt.
Add chicken and cook over medium heat until the chicken
gets done.
Spread 3 cups of rice in large oven proof dish, follow by a
single layer of chicken. Top it off with a layer of remaining rice and garnish
with mint leaves.
Cover with a tight fitting lid/foil and place in a hot
oven, 350° F, for 20 minutes.
Serve hot.
Tip: If you want to avoid using
colour in tandoori chicken, use lemon juice mixed with turmeric instead.

poodina murch pulao

Ingredients:
· 4
Cloves
· Salt to taste
· 3 tbsp Ghee
· 5 cups Water
· 3 Bay Leaves
· 4 Green Chillies
· 1 piece Ginger 2”
· ½ tsp Kala Jeera
· 2 Cinnamon sticks
· 1 cup Mint leaves
· ½ tsp Chilli powder
· 4 Black Cardamom
· 1 tsp Garam Masala
· 2 cups Basmati Rice
· 3 Onion, finely sliced
· 1 Tomato, finely chopped
· 4 tbsp Coriander leaves,
chopped
· 750 gms Chicken,
cut into 8 pieces
Method:
Wash and soak the rice for 30 minutes. Drain
water and put aside.
Boil chicken pieces with cinnamon, cloves, black
cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
Remove from fire, strain and reserve the chicken pieces and stock
separately. Discard whole spices alongwith ginger piece.
Heat ghee, fry
sliced onion until golden brown. Add green chillies, chicken pieces, chopped
tomato, chopped coriander leaves and mint leaves.
Saute until light brown,
add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of
stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a
boil.
Cover and cook over medium flame until the liquid gets absorbed.
Serve piping hot alongside raita as an accompaniment.
Tip: For
tenderizing soak chicken in buttermilk, cream or yogurt.

poodina murch pulao

Ingredients:
· 4
Cloves
· Salt to taste
· 3 tbsp Ghee
· 5 cups Water
· 3 Bay Leaves
· 4 Green Chillies
· 1 piece Ginger 2”
· ½ tsp Kala Jeera
· 2 Cinnamon sticks
· 1 cup Mint leaves
· ½ tsp Chilli powder
· 4 Black Cardamom
· 1 tsp Garam Masala
· 2 cups Basmati Rice
· 3 Onion, finely sliced
· 1 Tomato, finely chopped
· 4 tbsp Coriander leaves,
chopped
· 750 gms Chicken,
cut into 8 pieces
Method:
Wash and soak the rice for 30 minutes. Drain
water and put aside.
Boil chicken pieces with cinnamon, cloves, black
cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
Remove from fire, strain and reserve the chicken pieces and stock
separately. Discard whole spices alongwith ginger piece.
Heat ghee, fry
sliced onion until golden brown. Add green chillies, chicken pieces, chopped
tomato, chopped coriander leaves and mint leaves.
Saute until light brown,
add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of
stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a
boil.
Cover and cook over medium flame until the liquid gets absorbed.
Serve piping hot alongside raita as an accompaniment.
Tip: For
tenderizing soak chicken in buttermilk, cream or yogurt.