Dum Mutton Biryani

Time 90 min

Ingredients

Basmati rice 1 cup

Mutton medium pieces 400 gm

Finely lenghwise chopped onion 2 big size

Ginger garlic paste 1 tsp

Mint leaves 2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1.5 tsp

Green chilies 2

Coriander leaves 2 tsp

Biryani masala 1 tsp

Red chili powder 1/2 tsp

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Big cardamom 2

Yogurt 1 cup

Ghee 2-3 tbsp

2 tbsp milk mixed with saffron strands 1/5 tsp

Water 1.5 cup or less

Salt to taste

Chapati dough for covering the pan 1 cup

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 60 to 70% rice is cooked. Drain the water. Allow it to cool.

Chop lengthwise onion and fry in kadai till golden brown.

With the help of fork make small incisions on mutton so that mutton will get marinated very well.

In a bowl take mutton, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion, yogurt and add oil 1 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated mutton at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated mutton, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted 2 tsp of ghee. Now make a thick roll of chapati dough in such a way that the edge of the pan will get covered. Stick the dough on edges of the pan and then cover with lid (Use tava). Make sure that edge of the pan and tava are sticked to the dough properly, so that steam will not get escaped. Keep the low flame and cook for 20 to 25 min. Better keep pan on tava so to avoid burning of rice. Serve hot.

Dum Mutton Biryani

Time 90 min

Ingredients

Basmati rice 1 cup

Mutton medium pieces 400 gm

Finely lenghwise chopped onion 2 big size

Ginger garlic paste 1 tsp

Mint leaves 2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1.5 tsp

Green chilies 2

Coriander leaves 2 tsp

Biryani masala 1 tsp

Red chili powder 1/2 tsp

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Big cardamom 2

Yogurt 1 cup

Ghee 2-3 tbsp

2 tbsp milk mixed with saffron strands 1/5 tsp

Water 1.5 cup or less

Salt to taste

Chapati dough for covering the pan 1 cup

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 60 to 70% rice is cooked. Drain the water. Allow it to cool.

Chop lengthwise onion and fry in kadai till golden brown.

With the help of fork make small incisions on mutton so that mutton will get marinated very well.

In a bowl take mutton, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion, yogurt and add oil 1 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated mutton at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated mutton, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted 2 tsp of ghee. Now make a thick roll of chapati dough in such a way that the edge of the pan will get covered. Stick the dough on edges of the pan and then cover with lid (Use tava). Make sure that edge of the pan and tava are sticked to the dough properly, so that steam will not get escaped. Keep the low flame and cook for 20 to 25 min. Better keep pan on tava so to avoid burning of rice. Serve hot.

Khasta Kachori

Time 45 min
Ingredients
For The Dough (crust)
Maida 2 cups
Hot oil 1/4 cup
Salt 1/2 tsp
For The Filling
Yellow moong dal /split yellow gram 1/2 cup soaked for 3 hours
Cumin seeds 1 tsp
Asafoetida 1/4 tsp
Ginger-green chilli paste 1 tsp
Chilli powder 1 tsp
Garam masala 1 tsp  
Fennel Seeds / Sauf powder 1 tsp
Tamarind paste 1 tsp or more as per taste
Besan / bengal gram flour 2 tbsp
Oil 3 tbsp
Salt to taste

Method
For making dough 
Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 10 equal parts and keep covered under a wet muslin cloth.

For the filling
Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.Then the seeds crackle, add the moong dal and sauté for a few seconds.
Add the ginger-green chilli paste, chilli powder, garam masala, tamarind paste, fennel seeds powder, gram flour and salt and stir for 10 to 12 minutes till the masalas as well as dal are cooked.
Allow it to cool and divide into 10 equal portions. Shape each portion into an even sized round and keep it aside.

Actual method
Roll out each portion of the dough into a 2 inch circle. Place one portion of the filling mixture in the centre of the rolled dough circle. Surround the filling mixture with the dough by slowly stretching it using fingers over the filling mixture. Seal the ends tightly and remove any excess dough. Roll each filled portion into a 2.5 inch circle taking care to ensure that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat this process for the remaining dough and filling to make 9 more kachoris. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. 
Serve with sweet chatney, green chutney, curd and shev.

 

Tip
It takes time to fry kachoris for good crust.