Mutton Biryani

Biryani, a unique rice dish is relished by millions of people all over the Indian sub continent. It is made up of rice,spices and meat.In a way it can be compared to the casserole dishes of the west where all the ingredients are assembled and cooked together.It is a unique combination of rice, meat,yogurt and various spices, sometimes as many as 21 spices which include exotic spices like saffron and rose petals.
The most common version of Biryani is with meat and chicken, though in many homes all over India, the vegetarian version is also made, and is usually called Tehri or vegetable Biryani.Depending on the region it is made in, Biryani comes in various styles like Hyderabadi Biryani, Lucknawi etc each with its own distinctive regional touch. Biryani is usually served with raita,korma or curry.

Ingredients
1/2 kg Basmati rice
Mutton 1/2 kg
2 big size onion, 4 tomato, 3 green chilly, thinly slices
Pudina and Coriander leaves as per ur requirnment, finely chopped
Ginger, garlic paste 2tbs
2tbs red chilly powder, 1tbs turmeric, 1tbs coriander powder, 1tbs garam masala
1cup curd, 2tbs lemon juice
Bay leaves 3 to 4, 2 small elaichi (Cordamom)
Oil as per ur requirment
Salt as per taste

Cooking method

Wash and Soak the basmati rice for at least 8 to 10 minutes, Wash and cut the mutton and set it aside.
Heat up the pressure cooker add oil, elaichi, tejpatta, leave till it become's brown, Add onion, ginger garlic paste fry for 2mints, then add mutton, turmeric, and salt, fry it till the mutton starts leaving oil, Then add the all masala's stir it for 50sec, Add tomato, curd, lemon, green chilly, pudina and coriander leafs cook for 2 to 3 whistle, in a medium flam (NOTE DONT ADD ANY WATER IN THE CHICKEN) In a mean time, Half boil the rice in a seprate pan. add water in to rice as per it required's, Allow the pressure to go completely from the pressure cooker, Then in a big pan add the mutton and the rice mix it up slowly..
Cover the lid and cook till the rice is completely cooked in a low flame.
Serve it hot with (Raita)
Delicious Mutton Biryani is ready to serve....

Soya Chunks Biryani (Pressure Cooker Version)

Soya biryani is a protein rich biryani recipe with the soya chunks cooked and then added to rice along with whole spices and garam masala powder.. This was my first attempt to cook the soya chunks biryani and it turned out as usual very tasty. I was not even prepared to cook this biryani but just because of my S-I-L i cooked this biryani. Even i was also thinking that our breakfast and lunch is being repeated again and again,so when i opened my draw i saw a pack of Nutarila soya chunks so i thought why not to give a try in soya chunk only. First i thought to prepare paluo and finally finished with biryani... And it was very tasty and very healthy too..

Ingredient's
2 cup of soya chunks
1/2kg basmati rice
2 cup of all veggie's (mutter, gobi, potato, carrot) cut in to small pieces
2 onion, 3 green chillies, 3 tomatos, finely chopped
1/2cup curd, 3tbsp of lemon juice
1tbsp red chillies powder, 1tbsp turmeric, 1tbsp coriander powder
1 cardamom , 3 tej pata, 3 dry red chillies
Oil and Salt as per taste

Cooking Method
Soak the soya chunks in water for 20 minutes, Then in a pressure cooker add oil, red chillies, tej pata and cardamom , after 20 sec, add onion and green chillies fry to golden brown, add all the masala powder, and fry 5 minutes then add tomato, curd and lemon juice and cook for another 5 to 10 minutes, Now add the soya, all the veggies and salt, then allow the veggies to soak the masala and then finally add the rice and water as per required, and cook for 3 whistle, 1 in high flame and 2 in low flame.
Serve hot with Raita.

Masoor Dal

Masoor dal is not a regular lentil in my kitchen but when I do prepare it, this dal is much loved and relished by all at home. A versatile dal that each time I prepare its a variation from the one prepared earlier. Loved the creamy texture of the dal with wonderful flavors, none overwhelming their counterparts. Rotis with masoor dal goes very well. But this dal i have cooked special to go with Ghee Rice. Simple foods are such a joy, aren’t they?

Ingredient's

100 gram of Masoor dal

1 onion, 3 green chillies, 2 tomato's, finely chopped

1/2tbsp turmeric, 1/2tbsp coriander powder, 1/2tbsp kitchen king masala from (Everest)

1tbsp ginger garlic paste, 1/2tbsp mustard seeds, 8 to 10 curry leaves

Oil and Salt as per taste

Cooking Method

Wash and soak the dal for 10 to 15 minutes, In a pressure cooker add oil, mustard seeds and curry leaves, when they splutter, add ginger garlic paste, saute for few seconds. Then add onion and green chillies, fry to golden brown , add masala powder, and tomato, fry for atlest 15 minutes. Now add the dal and salt , allow dal to soak masala for 5 minutes, then add 2 cup of water. Close the lid and allow to whistle in a low flame.

Serve with Ghee rice.

Roasted Mutton Liver

This dish i had when my Elder-bother-in-law cooked and it was so tasty. From that time i have developed taste for eating mutton liver , He is a master in cooking specially when he cooks non-veg there is not even a single day when every body had not lick their plates. I have learned many non-veg dishes from him and i will try them soon, so that even you guys can also try the recipe. I learned this recipe from him only and it was very tasty but still i feel he cooks the best... All this credit goes to him for being my very good teacher...

Ingredient's

200 gram of Mutton Liver

1onion, 3 green chillies, coriander leafs

1/2 tbsp black pepper, 1tbsp ginger garlic paste

1/2tbsp red chilly powder, 1/2tbsp turmeric, 1/2tbsp garam masala

3tbsp Oil and Salt to taste

Cooking Method

Marinate the liver with all powder masala and little bit of salt, and keep it in refrigerator for 1 hour

Make a paste of onion, green chillies, coriander leafs, black pepper and ginger garlic paste, to a smooth paste. Heat deep frying pan and add oil, when the oil is hot add the masala paste and fry till it gets golden brown, after that add the marinated liver and salt then cook till it is completely cooked.

Garnish with chopped coriander leafs and Serve with Roti or as a Side Dish.

Urad Dal (Green Gram and Black Urad Dal)

Ingredients

200 gram Urad dal
1 medium size onion
2 green chilly
1 medium size tomato
Ginger garlic paste 1tbs
Red chilly powder 1tbs, turmeric powder 1tbs, garam masala 1tbs
Mustard seeds 1tbs
Vegetable oil 2tbs
Salt

Cooking Method

Boil urad dal and 2cup of water for 20 mints in pressure cooker separately
make a thick paste of chilly powder, turmeric and garam masala
heat up the frying pan add oil and mustard seeds, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala paste and tomato cook till it starts leaving oil , then add urad dal 1cup of water and salt and cook till it become’s thick.
Garnish with coriander leafs and serve it hot with ROTI and RICE.