rasvyanjan-non veg-recepie

MUGHLAI BIRYANI INGREDIENTS: For the meat: 1kg lamb/ chicken cut into 2" pieces (If using chicken, use breast or thigh fillet) 4 large onions sliced thin 2 tsp garlic paste, 2 tsp ginger paste 2 tbsp almonds 6 tbsp ghee 1" stick of cinnamon, 5 cloves, and 3 pods cardamom 8 peppercorns, 1 tsp coriander powder 1 tsp cumin powder, 1 tsp garam masala 1 cup yoghurt 2 tsp lemon juice 1 cup chicken stock 2 tbsp finely chopped coriander leaves Salt to taste PREPARATION & METHOD 1 Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes, remove skins from all the almonds and keep aside 2 Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste 3 Heat a handi, add rice and enough water to cook, add salt to taste. Let the rice to boil. Cook till almost done. (To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. T...

STUFFED KEEMA PARATHA ½ kg keema (boneless mutton or chicken) 1 cup white wheat flour (Maida) 1 cup wheat flour (aata) 1 onion thinly sliced 1 tsp cumin seed powder 1beaten egg, ¼ tsp cinnamon powder 1 tsp black pepper, 1 tsp red chili powder 4-6 green chilies finely chopped 1”x2 long ginger 8-10 pieces thinly sliced 4-6 garlic flakes finely chopped, 1 bunch of coriander leaves finely chopped 8-10 raisins (kismish) ½ cup cooking oil PREPARATION Mix aata and Maida with milk, bitten egg 1tsp oil and salt to taste, knead them well and make small dove of it, keep aside for at least 45 minutes. METHOD 1 Heat some oil in a pan, add onion and fry it till it is golden brown. Add keema, ginger, garlic and cook for some time till all water is absorbed, add that entire masala ingredient except coriander leaves and raisins. 3 When it is done remove it from the heat and let it be cooled, mix thoroughly to make a good thick paste. 3 Now mix coriander leaves and raisins, mix it th...

MASALEDAR MUTTON PALAK SHORABA (SPICY SPINACH MUTTON) INGREDIENTS ½ kg mutton 1 cup blanched finely chopped spinach 2 onions finely chopped, 1 tomato finely chopped ¼ cup beaten yoghurt, 1”x6 ginger finely sliced 8-10 garlic flakes finely chopped 1 tsp turmeric powder, 2 tsp dhania powder 6-8 whole red chilly, 2 tsp red chilly powder 4-6 green cardamoms, 1 black cardamom 1”x1 cinnamon stick, 1 tsp dengi (Kashmiri) mirch 8-10 black pepper corns, 2 bay leaves 1 tsp garam masala powder ½ cup mustard oil A bunch of coriander leaves Salt to taste METHOD 1Heat oil in a deep bottom pan or kadahi, add garlic flakes and bay leaves, let it splutter, add onion and fry till golden brown 2 Add mutton and cook for some time till the mutton is soften and onions are tender, add ginger and garlic, cook on low flame, add tomato and cook for few minutes, add turmeric powder, dhania powder cinnamon stick, cardamom and black pepper corns, let it be cooked simmer, till the mutton is do...

SPICY RED BUTTER MEAT INGREDIENTS ½ kg mutton (Lamb) ½ cup butter, 1 tbsp desi ghee 1 onion finely sliced 5-6 garlic cloves 1 cup tomato puree (home made) 1 tsp crushed pepper corns ½ tsp turmeric powder 1 tsp dhania powder, 4-6 whole red chilly, 4-5 green cardamom, 1 black cardamom, 3-4 cloves, 1”x1 cinnamon sticks, 2 tbsp red chilly powder 2 bay leaves 1 tsp garam masala powder 3-4 tbsp beaten curd Salt to taste METHOD 1 Heat a handi, add mutton, onion, garlic flakes, whole garam masala, bay leaves, turmeric powder, whole red chilly, dhania powder and beaten curd, add water and cook till the mutton is tender, take it out and keep aside 2 Heat oil and butter in a handi, add the tomato puree and red chilly powder, cook till oil separates, add mutton pieces and fry for few minutes, add crushed pepper corns and garam masala, add the gravy of the mutton and cook till the gravy is of desired consistency 3 Serve hot ---------------...

SPICY MUTTON CHAP INGREDIENTS ½ kg mutton (chap piece) 4-6 onions thinly sliced 2 tsp whole dhania seeds 1 tsp jeers seed, 8-10 green chilly finely chopped 1 tsp whole black pepper corns ½ cup beaten yoghurt 2 tbsp lemon juice 2 tbsp crushed garam masala ¼ cup green papaya 1 tsp ginger paste, 1 tsp garlic paste 2 tsp red chilly powder (kutti) A bunch of coriander leaves ½ cup oil PREPARATION & METHOD 1 Heat some oil in another pan, deep fry the onion, take it out and keep aside, roast jeera, dhania, black pepper corns and grind to make a fine powder, keep aside 2 Heat oil in a pan, add mutton and let it cook for some time on low flame, add green papaya, ginger, garlic paste and little bit of water if necessary and cook on low flame till the mutton is tender 3 Add the fried onion and let it cook for some time, add the masala powder and remaining masala, cook till it is done 4 Add garam masala, garnish with coriander leaves 5 Serve hot. -----------------------...

SPICY (MASALEDAR) GOSHT INGREDIENTS ½ kg lamb ka gosht (chaap), (meat) 4 onions sliced thinly 2 tsp whole coriander (dhania) seed 2 tsp whole black pepper 2-3 tsp red chili powder 1 tsp cumin seed, 8-10 green chilies ¼ cup bitten curd ½ cup green papaya finely crushed 2 tbsp ginger/garlic paste Whole garam masala thickly crushed Consisting of 4-6 green cardamom, 1 black cardamom, ½ tsp mace (zavitri), 3-4 cloves, and 1” 1 piece long cinnamon. ½ cup cooking oil A bunch of coriander leaves finely chopped METHOD 1 Roast cumin seed, coriander seed, and black pepper, grind it in a mixer. 2 Heat oil in a pan/kadahi, deep fry onion, remove it and keep aside. Heat oil in a kadahi, put meat (gosht) and cook on slow flame till it is tender, and water has been absorbed, now add deep fried onion, green slatted chilies and cook till oil start separating. 3 Now it is time to add roasted masala along with garam masala and cook on simmer for 10 – 15 minutes depending on quality of m...

MUTTON STEW INGREDIENTS ½ kg boneless mutton ¼ cup curd 2 onions finely chopped 1 “long 7-8 piece ginger finely sliced 4 garlic flakes, 6-8 whole red chilies 4-6 green chilies, ½ tsp mace 10-12 black pepper corns 1 tsp turmeric powder ¼ cup mustard oil or desi ghee 2 tsp coriander seed, 3-4 bay leaves 6-8 green cardamoms 1 black cardamom 1” one pc cinnamon sticks 2 tsp home made garam masala PREPARATION AND METHOD 1 Mix all the ingredients in a pan including mustard oil except garam masala, marinate for 2 hrs. 2 Put the kadahi on flame add the marinated ingredients and cook for some time on medium flames till the mutton is half done 3 Now cook on slow flame till the mutton is finely done and the color is reddish brown and the gravy is of desired consistency. Add garam masala. Thick gravy is recommended. 3 Serve hot with rice, roti ALTERNATEVELY Let the liquid to be dried, fry the mutton till the color has changed and oil start separating. Add garam masala and add ...