Moglai Biryani

INGREDIENTS:

2 Whole Chickens (Skinned)
(Marinade Ingredients)
1 pint of sour curd
2 tbsp chopped onion
1 tsp chopped garlic
2 tbsp of ground coriander
1 tsp of turmeric powder
1 tsp ground pepper
1 tbsp ground poppy seeds
1 tbsp of ground almonds

(for Rice)

2 lbs of basmati rice
1 lb of ghee or butter
1 onion
1 crushed clove of garlic
1/2 tsp of saffron
10 whole cardamoms
10 whole cloves
2 2" sticks of cinnamon

DIRECTIONS:

This is very rich and authentic recipe just the way it was prepared at Moghul times.
You obviously need plenty of time to do this recipe.
The quantities specified are for a big party because that's when you cook this
kind of dish.
This kind of biryani preparation is a long and slow process.
Most of the cooking must be done on low heat.

(For Korma)

Cut chicken into large pieces and Marinate them in mixture
of marinade ingredients for at least 2 hours.
In 2 ozs. of ghee (or butter), fry lightly for 2-3 minutes the following:
1 tbsp of chopped onion, 2 cloves of garlic, 8 cloves, 6 cardamoms and 2 sticks of
cinnamon.
Add to this the marinated chicken and the whole of marinade, and allow the chicken
to cook in its own juice without adding any water.
Cover and cook on low heat until the chicken is tender.

(For Rice)

In a large vessel fry onions, garlic and spices in ghee.
Add rice and mix it lightly.
Continue frying on low heat for 4-5 minutes.
Add saffron, salt to taste and sifficient boiling water to cover the rice.
Cover the vessel and cook on low heat until the water is completely absorbed
and rice is cooked.
Occasional tossing of rice using a spatula may be required to avoid pulping.
Now work into it ½ lb. of raisins, ¼ lb of almonds,
¼ lb of pistachios and ½ lb of dry dates.

(Finish)

The blending of Korma and rice must be done carefully to prevent breaking up of meat or
rice.
Take each piece of chicken and work it carefully into the rice,
using up as much of gravy as possible.
Cover the pan tight and stand it on very low (warm) heat.
Garnish this dish with silver leaf.

Serve the Biryani with Raita or some kind of light salad.

Kheema Biryani

INGREDIENTS:

1½ lbs (750 gms) Minced Mutton
100 gms Whole Masoor (lentils)
250 gms Curd
500 gms Long Grain Rice
2 tbspn ghee
2 big Potatoes
2 big Onions
4 big Tomatoes
1 cup Coriander leaves chopped
1/2 cup Mint leaves chopped
1 tbsp Ginger Garlic Paste
2 Green Chillies slit
1 tbsp Mixed Garam Masala
1/2 tbsp Khambati Sambhar Pwdr
1 tsp Tumeric Powder
2 tsp Chili powder
2 tsp Dhania Jeera powder
1/2 tsp Freshly ground Black Pepper
1 tbsp Shredded ginger
2 pinches Saffron soaked in warm water
1 pinch Jalebi colour soaked with the saffron
3 boiled eggs
1 cup birista (Fried onions)
2 Lemons
1 egg
Oil for frying
Salt to taste


DIRECTIONS:

Soak Masoor ½ hrs prior to cooking.
Divide the kheema into two equal portions.
Marinate one portion with salt, 1 tsp ginger garlic paste, 1 tsp garam masala,
½ tsp freshly ground black pepper, one egg and keep aside.

Parboil the rice with grated ginger, salt and 1 tsp garam masala. Drain and reserve.
Make large pieces of the potato and fry them.
Heat oil, fry the onions until light brown.
Add the remaining garam masala, ginger garlic paste, slitted green chilies,
chili powder, tumeric, dhania jeera powder and fry until oil seperates.
Then add the finely chopped tomatoes and salt.

Mix the mince, masoor into this and cook until the masoor is cooked
but still whole.

Stir in half the fresh coriander and mint leaves.

Grease the bottom of a large dish with some ghee.
Arrange the cooked mince on it.
Sprinkle fried potatoes, coriander and mint leaves and half of lemon juice.

Make small balls from the marinated mince and arrange on top of this layer.
Top the mince balls with the curd and half of the birista.
Layer the rice on the mince balls and top with soaked saffron and colour.
Sprinkle remaining lime juice and decorate the top with birista and sliced boiled eggs.

Bake covered for 40 minutes in a hot oven or on low heat for 30 minutes.

Cauliflower Pulav

INGREDIENTS:

1 Cauliflower
3 Potatoes
1 Garlic
1 small piece Ginger
4 Greeen Chillies
3 cups Basmati Rice
¼ cup Vegetable Oil
1 tsp Turmeric powder
3 Onions
3 Tomatoes

DIRECTIONS:

1. Fry rice in vegetable oil lightly and pressure cook.
2. Clean Cauliflower and boil it.
3. Cut Potatoes into small pieces and fry them in oil.
4. Heat oil in a pan and add chopped Onions.
Make a paste of Ginger and Garlic and add them.
5. Add chopped tomatos.
Fry them along with turmeric powder and green chillies and mix them
6. Add boiled cauliflower and Green peas.
7. Finally, mix the boiled rice gradually and mix them.
Add fried potatoes.
8. Garnish with coriander leaves
9. Serve it hot.

Golden Glow Salad

INGREDIENTS:

2 nos. Carrot(grated)
½ cup Peanuts(roasted)
10 slices Pineapple

DIRECTIONS:

For Salad cream Cream 1 cup 2 tbsp. Refined or Salad Oil (as required) 1/2 tsp. Mustard Powder 3 tsp Powder Sugar 1 tsp. Lemon Juice DIRECTIONS:Mix all ingredients for salad cream and cool for 2 hours. Grate the carrots, add peanuts, salt and pepper and salad cream. Arrange slice of Pinapple in a shallow dish. Put one tablespoon of mixture on each slice. Decorate with a cherry , cool and serve.

Crunchy tomato salad -- Light and hard to resist

INGREDIENTS:

3 nos. Tomato(large, ripe and firm)
1 cup Peanuts(roasted and coarse ground)
½ cup Coconut(freshly grated)
½ cup Cilantro(chopped)
Sugar to taste
Salt to taste
1 tbsp. Lime juice

DIRECTIONS:

Chop the tomatoes into med size pieces. Mix all the ingredients and serve.

Ginger Salad - Very light and delicious

INGREDIENTS:

1 no. Cucumber(med. size)
1 no. Bell pepper(red)
1 tbsp. Ginger(grated)
1 tbsp. Coriander leaves(chopped)
1 no. Onion(minced)
Sugar to taste
1 tsp. Chili Sauce (green)
Lime juice to taste

DIRECTIONS:

Peel and cube the cucumber and the avocado. Sprinkle the lemon juice and keep aside.deseed the pepper. Mix the salad dressing add the cucumber avocado and red pepper toss and serve.

Cauliflower Pulav - Rice

INGREDIENTS:

1 Cauliflower
3 Potatoes
1 Garlic
1 small piece Ginger
4 Greeen Chillies
3 cups Basmati Rice
¼ cup Vegetable Oil
1 tsp Turmeric powder
3 Onions
3 Tomatoes

DIRECTIONS:
1. Fry rice in vegetable oil lightly and pressure cook.
2. Clean Cauliflower and boil it.
3. Cut Potatoes into small pieces and fry them in oil.
4. Heat oil in a pan and add chopped Onions. Make a paste of Ginger and Garlic and add them.
5. Add chopped tomatos. Fry them along with turmeric powder and green chillies and mix them
6. Add boiled cauliflower and Green peas.
7. Finally, mix the boiled rice gradually and mix them.Add fried potatoes.
8. Garnish with coriander leaves
9. Serve it hot.