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.