CHICKEN PULAV

INGREDIENTS

1. 750 gm chicken
2. 500 gm rice
3. 3/4 cup ghee or refined oil
4. 2 0nions
5. 1tbsp garlic paste
6. 1tbsp ginger paste
7. 1tbsp coriander seeds
8. 1tbsp sonf
9. 1tbsp whole garam masala
10. 6 green chilies

METHOD

• soak rice for 30 minutes.
• in 3cups of water boil coriander seeds ,sonf and sonth for 15 minutes sieve and reserve the liquid
• take a heavy bottom pan ,heat oil and fry onion slices golden brown,take out half onion .
• add chicken in the pan with ginger garlic paste and whole garam masala fry chicken on medium heat.
• add green chillies salt keep frying add the reserve liquid in the chicken.
• cover the pot and cook until chicken is 3/4 done.
• add soaked rice in the pot stir it well .the water should be 1cm above the rice,if more water is needed add hot water.
• check the salt .
• cook over medium heat till half the liquid in the rice dries up.then reduce the heat to low.
• spread fried onion and 1tbsp garam masala and saffron water over the rice .
• put it on dum for 10 minutes.
• serve with raita.

CHICKEN KORMA

INGREDIENTS

1. 600 gm chicken
2. 200 gm onion slices
3. 200 gm yogurt
4. 15 gm ginger paste
5. 15 gm garlic paste
6. 20 gm red chili powder
7. 1/2tsp black cumin powder
8. 1tsp cumin powder
9. 1tsp coriander powder
10. 6 cloves
11. 4 green cardamom
12. 1'' cinnamon
13. 3/4 cup refined oil
14. salt to taste

METHOD

• heat oil in a pan ,fry sliced onion ,light golden brown,take it out and grind it.
• in the same oil fry chicken pieces with clove and cinnamon on medium heat.add yogurt and keep frying until all yogurt water absorbed and oil  starts separating from chicken.
• add garlic,ginger paste and salt stirring for few minutes then add dry masala and crushed onions , keep frying and adding few spoons of water at a time when masala is fried add water, cover the pot and cook until chicken is tender and some gravy remains.
• check the seasoning.
• add cardamom powder and  saffron and kewara water.
• serve with nan or rumali roti

MUTTON KORMA

INGREDIENTS

1. 1 kg mutton
2. 1cup ghee
3. 250 gm onions
4. 3tbsp garlic paste
5. 3tbsp ginger paste
6. 3tbsp red chili powder
7. 2tbsp coriander powder
8. 1tbsp cumin powder
9. 1/4 tsp turmeric powder
10. 250 gm yogurt
11. salt to taste
12. 1tsp garam masala
13. 1/2tsp mix green cardamom,nutmeg and mace powder

METHOD

• heat ghee in a heavy bottom pan,fry sliced onion golden brown
• take out half fried onion when cool crushed them.
• in the same ghee add ginger, garlic paste and dry spices  with 2tbsp water and fry the masala
• add meat and stir well bhonu on medium heat when it gets fried
• add yogurt and bhonu when all the water of yogurt  absorbed
• add water and cover the pot,cook it till meat is tender and desired quantity of gravy remains
• check the seasoning
• add cardamom,nutmeg and mace powder.
• serve with roti or nan.

GOSHT ALOO(meat with potatoes)

INGREDIENTS

1. 1/2 kg mutton
2. 1onions sliced
3. 1/2 cup yogurt
4. 1/2 kg potatoes
5. 1/4cup refined oil
6. 1tsp garam masala powder
7. salt to taste

for masala paste

1. 1 onion
2. 6 whole chilies
3. 1tsp turmeric
4. 2tbsp coriander
5. 1bud of garlic
6. 1'' ginger

METHOD

• in a pan heat 1/3 cup refined oil,fry onion slices till golden brown
• add meat with 4 cloves,1stick cinnamon,2bay leaves and 2green cardamom stir well,after 5 minutes, add masala paste keep cooking and stirring  until oil starts separating from masala.
• add yogurt and salt ,do more frying(bhunai)
• add water and cook ,until meat is half done.
• add potatoes and cook till both are tender.
• check seasoning.
• add 1tsp garam masala powder
• garnish with chopped green coriander.
• serve hot with roti or boiled rice.

SHAMI KAWAB

INGREDIENTS

1. 1/2 kg mutton keema
2. 1/2 cup channa dal
3. 1/4 tsp cumin seed
4. 6 whole red chillies
5. 2 black cardamom
6. 6 peppercorn
7. 8 cloves of garlic
8. 1'' ginger
9. 1 cinnamon stick
10. 1/2tsp coriander powder
11. 1tbsp yogurt
12. salt to taste
13. oil for frying
14. chopped green chillies,coriander leaves, spring onion

METHOD

• soak channa dal for 30 minutes.
• in a pan add all the ingredients (1-12 ) with 1/2 cup of water and boil it on medium flame till meat and dal is cooked and all the water absorbed.
• cool the mixture and grind it.
• check the seasoning.
• add chopped green chillies,coriander leaves and finely chopped spring onions.
• make petties(kawabs) and shallow fry them on medium heat.
• serve hot with coriander chutney. 

ACHARI MUTTON

INGREDIENTS

1. 1/2 kg mutton
2. 250 gm yogurt
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1 fried onion crushed
6. 3tsp red chili powder
7. 1/2tsp turmeric powder
8. 1tbsp coriander powder
9. 1tspcumin powder
10. 1tsp sonf powder
11. 1tsp garam masala
12. 2tbsp tomato paste
13. 6 green chilies
14. 2 tsp achar masala
15. 1/4 cup refined oil

METHOD

• in yogurt mix all pastes and dry masala with salt .
• in this marinate add mutton ,put it in refrigerator for 6 hours or overnight.
• heat oil in a pan add marinated meat stir and cover,cook it on medium heat till tender and oil starts separating from masala
• add tomato paste
• slit the green chilies and stuff the achar masala in them.
• add these stuffed chilies in cooked meat ,mix them gently .
• after 10 minutes garnish it with chopped coriander.
• serve with roti or boiled rice.

STUFF PASANDAY #2

INGREDIENTS

1. 1/2kg pasanday

2. 1tbsp papaya paste
3. 1tbsp chili powder
4. 1tbsp garlic paste
5. 1tbsp ginger paste
6. 1tbsp coconut powder
7. 1tbsp poppy seed powder
8. 1 1/2 tsp kashmiri garam masala
9. 1/2 cup hung curd(yogurt)
10. 2 tbsp roasted channa powder
11. salt to taste
12. 4 tbsp refined oil

for stuffing   Julian's of ginger,green chili and onion.

METHOD

• mix all the ingredient in pasanday and leave it to marinate over night or at least 4 hours in refrigerator.
• stuff  pasanda with stuffing roll them and secure with toothpick
• in non stick pan heat oil/ghee arrange all the pasanday in one layer
• cover the pan cook on medium heat.after 15 minutes turn them and cook other side for another10 minutes until meat is tender.
• open the lid and increased the flame to evaporate excess of  moisture.
• keep gently turning and frying them till golden brown .
• garnish with onion slices, chopped coriander leaves and tomato
• serve with chutney.

PS I cooked them in solar cooker then fry them in oil.