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Dilkhusha Biryani
Serves 4
Cook 400 Gms of Rishta Basmati Rice till ¾ done. Make 500 gms Mutton Keema add seasoning and a pinch of Javithri and Elaichi powder to it. Add 4 eggs and rub thoroughly. Make into small olive sized balls and keep aside. Temper 1 gm each of cloves cardamom green, cinnamon (all whole), add 200 Gms sliced onions. Brown them. Add 40 Gms ginger garlic paste, beaten yoghurt (200 Gms). 12 Chicken pieces (700 Gms) and sauté for a while. Check seasoning and add 10 Gms Red chille powder. Salt to taste, add water, 150 gms Cream and few drops of Kewra. Take out some gravy, add water and cook the mutton balls gently over slow fire. Now add half cooked rice to the chicken. Put on ‘Dum’ along with mutton balls over slow fire. Add a little saffron. Garnish with chopped coriander.
Sufyani Biryani
Serves 4
Cook 250 Gms of Rishta Basmati Rice till ¾ done. Heat 100 Gms ghee and brown 20 Gms sliced onions temper the spices- cloves and green cardamom 5 each, Cinnamon 1 inch, Bay leaf 2. Add 600 Gms chicken cuts and masala. Sauté well for a few minutes, adding 20 Gms ginger garlic paste. Add 150 Gms each of yoghurt and cream also milk and cook for a while before adding the rice. Cook it on ‘Dum’ and add kewari, saffron and salt to taste. Remove and serve garnished with 5 Gms Mint leaves and lemon juice.
Noormahal Biryani
Serves 4
Cook 400 Gms Rishta Basmati rice till ¾ done. Mix 200 Gms Mutton keema and 150 Gms chicken mince. Add 3 eggs 4 Gms cardamom (powdered) and 2 Gms Mace (powdered). Make into small olive shaped balls. Temper whole spices including 2 cinnamons, 3 Bay leaves 5 Gms green chilies, 10 Gms Red chilies, adding 100 Gms onions, 25 Gms Ginger garlic paste. Masala 200 Gms Yoghurt and 150 Gms cream. Add the rice parboiled to the mixture and salt to taste and put on ‘Dum’. Add the juice of 2 lemons. Serve hot garnished with 2 sheets Verk. 10 Gms Mint and 5 Gms coriander leaves ‘Dum’- denotes cooking under pressure.
Zarda Pulao
Serves 4
Soak 500 Gms Rishta Basmati rice for1/2 an hour; boil the rice ¾ in Cardamom and Clove flavored water. (Also flavored with Kewra and Saffron) Don’t over cook Drain and sprinkle cold water on top so that it cools and separates. Temper this half cooked rice in a hard bottomed vessel. Sprinkle 500gms Sugar and 200 Gms khoya on top. Temper with 5 cloves and 200 Gms hot butter/ ghee. Put to ‘Dum’ for 10-15 mints remove the cover. Garnish with Verk and small dumplings of multicolored Gulabjamuns. Serve Hot.
Turkish Lamb pilaf
Serves 4
Wash 500 Gms Rishta Basmati rice and sieve under cold water. Transfer to bowl and cover with hot water. Saute 1 kg of Lamb for 15 mins in 125 Gms butter until pieces have evenly browned. Season with lemon and transfer to an oven proof casserole. Place in pre – heated oven. Moistening occasionally with a few spoons of hot stock. Saute 10gms chopped onions in butter in a pan. Crush 50 Gms Tomatoes with a fork. Add to pan and pour in all the stock and season with salt and pepper pinch of sugar and cinnamon simmer for a few mins. Add soaked drained rice cover tightly and place in oven. Cook until rice is tender. When the rice is ready mix 1 tblsp Parsley. Transfer rice pilaf onto the centre of a heated serving platter. Arrange cooked lamb around it and serve at once.
Nawabi Tarkari Biryani
Serves 4
Cook 350 Gms Rishta Basmati rice till ¾ th done Strain and keep aside. Heat 120 Gms ghee and temper the whole spices green Cardamoms. 2 Black Cardamoms 6 Cloves 2 cinnamons, 2 Bay leaves with 100 Gms sliced onions and 30gms Ginger paste and 20 Gms Garlic paste. Add evenly, 200 Gms Potatoes and 200 Gms Carrots. Saute in 3 Gms Turmeric Powder, 5 Gms red Chili Powder 200 Gms Yoghurt and 30 ml Mi9lk and salt to taste add rice. Brown 25 Gms each of Cashew nuts and Almonds and 15 Gms of Sultanas and Glazed Cherries in Butter. Add to the rice ½ of Saffron and put on Dum Remove and garnish with 25 Gms each of Cashew nuts and Almonds and 10 Gms each of Sultanas and glazed cherries 20 Gms Mint leaves and 20 Gms chopped coriander.
Paella
Serves 4
Chop 10 Gms Onions Place 4 green pepper under grill plunge into cold water and rub off skin. Discard the seeds and cut pepper into thin strips. Peel 25 Gms tomatoes remove seeds and chop. Cut 300 Gms chicken into pieces and dice 125 Gms meat. Heat 2 tblsp oil and brown the chicken and meat for 10 mins remove. Ad 1 tbslp of ghee/butter to the pan fry onion and 1 crushed garlic briefly. Remove garlic as soon as it begins to brown. When onions begin to brown, add tomatoes. Add salt to taste and cook over high heat for 10mins Place 5 scrubbed mussels in pan. Cover and cook over high heat for 5 mins until shells open. Place chicken, meat and bay leaf in another pan with 500 ml stock simmer for 15 mins Cook 100 gms Prawns in boiling salted water for 3 mins Drain. Heat 3 tblsp ghee in a large pan and brown 125 Gms Rishta Basmati rice.
Gradually stir in the cooking liquid meat the strips of pepper and 125 Gms shelled peas and cook until rice is tender. Dissolve ¼ th saffron in warm water and stir into the rice Stir in the remaining ingredients Mix well and place in hot oven for 5 mins before serving.
Tiella Of Rice, Potatoes And Mussels Recipe
Ingredients
300 g of rice
500 g of potatoes
1 kg of mussels
Parsley
1 clove of garlic
Onion
Extra virgin olive oil
Pepper
Clean and brush well the mussels in abundant water together with minced garlic and let them open over the heat. Eliminate the shells and filter their liquid; clean, peel and cut the potatoes; put half of them on the bottom of a pot, already greased with oil, season them with pepper, the parsley and the minced onion. Cover all with the rice; add the mussels and the other potatoes. Add some pepper and oil, cover with water in addition to the cooking one of the mussels. Put the pot into the oven already hot and let them cooking on a moderate heat for 45 minutes more or less.
You don’t need to salt them because the cooking water of the mussels is already salted.