Hyderabadi Biryani

Ingredients
1 kg meat

1 Tbsp salt

1 Tbsp ginger garlic paste

1 Tbsp red chilli paste

1 Tbsp green chilli paste sauteed brown onions to taste

1/2 Tbsp cardamom powder

3-4 sticks cinnamon

1 Tbsp cumin seeds

4 cloves pinch of mace mint leaves to taste

2 Tbsp lemon juice

250 gm curd

4 Tbsp clarified butter

750 gm semi cooked rice

1 tsp saffron

1/2 cup water

1/2 cup of oil

Method
Clean the meat. Then in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.

Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.

Now apply sticky dough on the sides of the pan.

Cover with lid to seal it and cook for about 25 minutes.

Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.

Key Ingredients: mutton, salt, onion, cinnamon, cumin seeds, cloves, lemon juice, clarified butter, rice, saffron, ginger, garlic, red chilli, green chillies, black cardamom, mint leaves, yogurt, vegetable oil

Kakori Kebab

Ingredients
Oven temp: 425F-220 C

2 cups minced mutton/lamb

1 tsp ginger-garlic paste

2 tsp salt

1/4 tsp powdered black pepper

2 tbsp chopped green coriander

Chopped green chillies to taste

2 Tbsp chopped raw papaya

4 cloves

1 black cardamom seeds

1/8 tsp powdered cinnamon

1 tsp cumin seeds

1 blade mace

1/4 tsp grated nutmeg

2 cups onions - sliced thin, and browned crisp in 1/2 cup ghee

1/4 cup bhuna chana - powdered

1 egg

Ghee for brushing some chaat masala

Onion rings and lemon wedges for garnish
Method
Mix all ingredients except ghee and garnishes to marinate for about 4 hours, then grind to form a smooth, thick paste.

Knead this mixture well and mix in the roasted gram and the egg.

Cover and refrigerate for another hour.

About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven (also on a drip tray).

If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.

They should take 15-20 minutes to cook.

Brush with ghee and cook another 2 minutes.

Serve garnished with chaat masala onions and the lemon and serve with green chutney.

Key Ingredients: mutton, keema, salt, ginger, garlic, green chillies, papaya, black cardamom, onion, clarified butter, egg, lemon rind, black pepper, coriander leaves, cloves, cinnamon, cumin seeds, mace, nutmeg, bengal gram,

Banjari Gosht

Ingredients
150 gm oil

600 gm mutton- cleaned and cut

200 gm onions

50 gm whole garam masala

80 gm ginger-garlic paste

25 gm red chilli powder

salt to taste

15 gm turmeric

20 gm coriander powder

15 gm coriander seeds- roasted and crushed

150 gm yogurt

6 whole red chillies
Method
Heat oil, add sliced onions and saute till they turn brown.

Then add ginger-garlic paste, garam masala, red chilli powder, salt, turmeric, coriander powder.

Add yogurt and mutton.

Add coriander seeds and allow them to cook.

Garnish with pounded coriander seeds and whole red chillies.
Key Ingredients: Vegetable oil, mutton, onion, garam masala, ginger, garlic, red chilli, salt, turmeric, coriander powder, coriander seeds, yogurt