Mutton Dum Biryani

Ingredients: 

1/2 kg - basmati rice

1/2 kg - mutton

200 g - curd

175 g - ghee

150 g - ginger garlic paste

4 - onion

4 - tomato

2 tsp - chilli powder

6 - cardamom

6 - cinnamon

6 - clove

lemon juice

mint leaves

coriander leaves

salt to taste

Method:

Wash and clean the mutton and keep it aside. Heat ghee, add the cardamom, cinamon, clove. When it splutters, add half the onion and saute till it turns a light brown. Add half of the ginger-garlic paste, fry well. Add mutton, stir well. After 5 min add the remaining onion, ginger-garlic paste, chilli powder, salt, mint & coriander leaves. Then add the tomatoes and fry well till the oil separates. Then add curd and  2 cups of water. When the water boils, add the lemon juice then rice. Keep the flame on high. When the water is absorbed, reduce flame and cover with a lid.  Keep for 10 min. Biryani is ready to be serve. Serve it with Raita.

Chicken Dum Biryani

Ingredients: 

400g - rice

400g - chicken

4 medium size onions

3 tbsp - garam masala/biryani masala 

salt to taste

cooking oil

coriander & mint, chopped

For Spices:

2 tbsp - ginger garlic paste

3 tbsp - curd

1/2 tsp - dhania (coriander) powder

1/2 tsp - cumin powder 

1/4 tsp - turmeric powder 

1/2 tsp - red chilli powder

3 - green chillies

1 medium size tomato

Method:

Partially boil rice. Drain the water and keep it aside. Blend all the spices. Add salt as per taste and also as per the chicken quantity only. Take a flat base aluminium container. Put 4 tablespoon of oil and arrange all the chicken pieces on it. Pour the blended masala on the chicken. Mix some salt to the partially boiled rice and spread the rice evenly on the chicken and masala. Spinkle the garam masala on the rice. Cover it properly and cook it on low flame for 30 mins. Cut onions length wise. Add oil to kadai and fry onion on medium flame till it turns golden brown. After the rice is done, add the fried onion and chopped coriander and mint and mix it well with the biryani. Put it on low flame again for another 5-10 mins. Ready to be serve.

Tips:
For better taste, marinate the chicken pieces in the blended masala for 1-2 hrs.

Vegetable Biryani

Ingredients:

 Rice-2cups

 Onions-1 medium sliced

 Tomato-1 medium chopped

 Ginger-garlic paste-1tbsp

 Green beans-1/2 cup cut into 1"pieces

 Carrot-1 medium cut into 1/4" cubes

 Potatoes-boiled and cut into small cubes

 Peppers(green, red,yellow)-cut into small pieces

 Green chili-1 or 2

 Garam masala-1tsp

 Turmeric-1tsp

 Red chili pwd-1tsp

 Coriander pwd-1tsp

 Salt-to taste

 Yogurt(optional)-2tbsp

 Cashew nuts-5/6

 Red cardamom-1

 Cinnamon-1 stick

 Mint- 1sprig

 Oil/Ghee-3tbsp

 Paneer Cubes -100g(For garnish)

Method:

Par boil rice and keep aside. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil. Add salt(1/2 tbsp should be good) Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional). 

Tip:

 For added taste sprinkle saffron soaked in milk between layers.