Hyderabadi Mutton Biryani

 Ingredients:

1 Kg Mutton
500 gm Basmati Rice washed and socked in water
2 tsp Ginger Garlic Paste
2 cup Curd
1 tbsp Whole Gram Masala
1 tbsp Gram Masala Powder
1 tbsp Red Chilli Powder
1 tsp Black Cumin
1 tsp Turmeric
3 Green Chilli
1 tbsp Lime Juice
2 cup Golden Fried Onion
1 bunch Coriander Leaves
1 bunch Mint Leaves
4 tbsp Oil
1 tbsp Ghee
1 tsp Rose Water (Optional)
1/4 cup milk with Saffron
1 tbsp Dry Fruits Fried
Salt to Taste

Method:

• Marinate Mutton with beaten curd, Ginger Garlic paste, fried onion, red chilli powder, turmeric powder, garam masala powder and salt to taste, keep aside for 2 hours.
• Heat oil in a pan, add marinated mutton, keep frying until oil separates from masala.
• Heat 2 tbsp oil, add whole garam masala, when spices splutters add drained rice and fry a little, then add enough hot water and salt to taste, cook till rice is done, spread and discard the whole garam masala.
•  Take a Thick bottomed pan lined with Ghee, spread a layer of rice and cover it with half of mutton, Sprinkle half of coriander and mint leaves, garam masala, fried onion and 1 lime juice.
• Cover with rice followed by a mutton layer and do the same as before. Finish with the rice layer, sprinkling the saffron milk.
• Lastly, add the fried nuts. Cover tightly and seal with aluminum foil, cook (dum) on low flame for 15 to 20 minutes.

Seekh Kabab Recipe

Ingredients:

 

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)

1 tsp Lime juice

1 tsp Salt 
3 tblsp Cumin Seed Powder (Jeera)
1 tsp Black Pepper Powder (Kali Mirch)
2 Green Chillies Chopped

Coriander Chopped

How to make seekh kabab:

 

• Wash the keema and put in a strainer and gently press to squeeze out all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

 

Haleem (meat stew)

Ingredients:
250 gms mutton
1 cup wheat
1/4th cup channa dal (split gram)
1/4th cup moong dal (green gram)
1/4th cup masoor dal (red lentils)
Salt, coriander powder and chilli powder as per taste
Ginger garlic paste.



How to make Haleem:
Soak the wheat overnight and keep it pounded and husked. Soak the channa and moong dal for 40 minutes. Put eight cups of water in a vessel and bring it to boil. Add the wheat, ginger garlic paste, coriander powder and chilly powder and salt . Mash the mutton pieces and add it to the mixture. Cook over a medium flame till the mutton is tender.

You may also add roasted channa if you like.