MUTTON DUM BIRYANI- CANNOT GET BETTER THAN THIS!!!

I THINK THE LESS SAID THE BETTER FOR THIS WORLD RENOWNED DISH.IT NEEDS NO INTRODUCTION,ORIGINATING IN PERSIA AND TOOK MANY TURNS TO ARRIVE IN INDIA.THE WORD ‘BIRYANI’ ORIGINATES FROM THE PERSIAN WORD ‘BIRIAN’ MEANING “ FRY BEFORE COOKING”.TO MAKE BIRYANI ,MUTTON IS FRIED IN GHEE AND PAR- COOKED,COOKED(PAKKI YAKHNI) OR THE MUTTON IS KEPT RAW MARINATED IN YOGURT AND SPICES( KACCHI YAKHNI).THE RICE IS PAR -COOKED SEPARATELY.THE RICE ABD MEAT ARE THEN LAYERED IN A COOK WARE. THE COOKWARE IS SEALED TIGHTLY WITH WHEAT FLOUR DOUGH AND DUM COOKED( SLOW OR BAKED METHOD) ON A VERY LOW HEAT.

ONE OF THE MOST FAMOUS VARIANTS OF THIS DISH IS THE “HYDERABADI BIRYANI “,ORIGINATING IN HYDERABAD,INFLUENCED BY THE MUGHALS.

THERE ARE MANY VARIETIES OF BIRYANI,Ex:LUCKNOWI BIRYANI ,AWADHI BIRYANI ,TEHARI BIRYANI,MALABARI BIRYANI  AND THE INGREDIENTS USED TOO VARIES AS IN THE “VEG-BIRYANI “,”PRAWNS BIRYANI “,”EGG - BIRYANI “.

THE SLOW COOKED METHOD GIVES AN AMAZING FLAVOUR AND TASTE TO THE  DISH .

RECIPE CARD:
Cooking Time: Approx 40mins
Preparation time:20 mins
Serves::6 Persons. 

Ingredients:
For yakhni

• Mutton- 1 kg 
• Yoghurt/Dahi -300 gms 
• Red chilli powder/Lal mirch - 2 tsp  
• Garam masala powder/ Whole spiced powder-1 1/2tsp  
• Ginger n garlic paste/ Adrak lahsan - 4 tsp  
• Corriander/ Dhanya(chopped)- 1 bunch  
• Mint/Pudina(chopped)- 1 small bunch  
• Onions/Piyaz-4 no ( thinly sliced)
• Turmeric powder/Haldi-1/4 tsp  
• Oil for deep frying onions 
• Juice of 1 lemon /Nimbu
• Salt /Namak to taste 

For rice:

• Wole garam masala-1"cinnamon stick,8 cardamom
• Basmati rice-750gms
• Ghee-1/2 cup, 
• Saffron strands-10 -15 strands dissolved in 1/2 cup warm milk 
• Saffron color-1/4 tsp ( optional)
• Few mint leaves 
• salt to taste 

Cooking Method:

• Wash and soak the rice for 30 mins.  
• In a deep pan fry the onions till golden brown .Remove  and keep aside.
• Clean and wash the lamb meat 
• I cooked the mutton in half cup of water and salt till 3/4 th cooked and dry .
• In the par cooked mutton add all the curd, ginger and garlic paste ,red chilli powder, turmeric,garam masala ,chopped mint and corriander leaves, fried onions,salt and lemon juice . Add 3 tbsp oil (in which onions were fried) and Mix well and keep aside for at least half an hour
• In a separate deep vessel put water(for 1 cup rice-4 cups water->this ratio is very good and the rice grains are well cooked n dont stick together),the whole garam masala ,mint leaves and salt,bring it to a boil and then put the rice,cook till 3/4th cooked.strain the rice.
•  Now for the finale,grease the vessel with ghee put the mutton layer and then the rice,saffron color and saffron milk and melted ghee. I covered the vessel with aluminium foil to seal properly .Cook  on medium flame for just 5 mins,and then on a very sim flame(u can use a pan n then put the vessel on it to slow cook it) for about 15 -20 mins.
• As the mutton was par cooked it takes less time else raw mutton takes a longer time .This method ensures the mutton is cooked properly.
• While serving mix the rice n mutton layer lightly else the rice grain will break.
•  Serve Hot with Curd
  
  
  

KEEMA MASOOR PULAO- MINCED MEAT PILAF WITH BROWN LENTILS!!!

 

BROWN LENTILS/SABUT MASOOR DAL-  THESE ARE WHOLE  RED LENTILS,WHOLE LENTILS ARE BASICALLY PACKED WITH MORE FIBRE,LENTILS ARE RICH IN PROTEINS,FOLATE AND HELP IN LOWERING CHOLESTEROL AND VERY HEART FRIENDLY.

THIS PILAF RECIPE COMBINED WITH MINCED MEAT HAS AN AMAZING  FLAVOUR AND TASTE .

RECIPE CARD:

COOKING TIME: 40-50 MINS

SERVES:4-5 

INGREDIENTS:

• LAMB/MUTTON MINCE-500 GMS 
• RICE -500 GMS
• ONIONS-2 NO ( SLICED)
• TOMATOES-4 NO (CHOPPED)
• WHOLE BROWN LENTILS/SABUT MASOOR-150 GMS
• GINGER AND GARLIC PASTE/ ADRAK LAGSAN- 2 TBSP
• RED CHILLI POWDER/LAL MIRCH -4 TSP
• TURMERIC POWDER/HALDI-1 1/2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1 TSP
• OIL :5 TBSP
• CORRIANDER LEAVES-1/2 CUP ( CHOPPED)
• SALT TO TASTE
• YELLOW FOOD COLOR- FEW DROPS
• WHOLE CARAWAY SEEDS/SHAHJEERA-1 TSP
• GREEN CARDAMOM/HARI ELAICHI -4 NO
• BAY LEAVES/TEJ PATTA-2 NO
• CINNAMON STICK/ DALCHINI-3 INCH 

METHOD:

1. WASH AND SOAK THE RICE FOR AN HOUR .
2. CLEAN AND WASH THE MINCED MEAT ABD KEEP IT IN A SIEVE TO DRAIN OUT ALL THE WATER.
3. COOK THE WHOLE LENTILS WITH SALT AND 1/2 TSP TURMERIC POWDER.COOK TILL SOFT AND UNMASHED.KEEP ASIDE.
4. TAKE OIL IN A DEEP PAN PUT ONIONS AND FRY TILL GOLDEN BROWN, ADD GINGER AND GARLIC PASTE AND SAUTÉ FOR ANOTHER MINUTE.
5. ADD CHOPPED TOMATOES AND COOK TILL SOFT , ADD TURMERIC ,RED CHILLI POWDER, GARAM MASALA AND SALT .
6. COOK TILL ALL THE SPICES WELL COOKED, ADD MINCED  MEAT AND COOK COVERED FOR 15-20 MIN TILL COOKED AND DRY.
7. ADD CORRIANDER AND KEEP ASIDE.
8. BOIL WATER FOR RICE WITH ALL THE WHOLE SPICES AND  SALT.
9. COOK THE RICE TILL ALMOST DONE .DRAIN AND KEEP ASIDE.
10. TAKE A BIG PAN PUT A LAYER OF COOKED RICE ,TOP IT WITH A LAYER  OF COOKED LENTILS AND AGAIN A LAYER OF RICE TOPPED WITH A LAYER OF COOKED MINCED MEAT AND FINALLY FINISH IT OFF WITH A LAYER OF RICE.
11. PUT THE FOOD COLOR AND COOK ON A VERY SIM FLAME FOR 5-8 MINS.
12. READY TO SERVE.
    
    
    

KEEMA MATAR- MINCED LAMB MEAT WITH SWEET PEAS!!!

 

A COMBINATION OF MEAT AND VEGETABLES IS ALMOST INDISPENSABLE,AND A PERFECT WAY TO BALANCE YOUR MEALS.

LAMB/YEARLING MUTTON/MUTTON- LAMB MEAT - THE FLESH OF THE ANIMAL LESS THAN A YEAR AND THE COLOR VARIES FROM LIGHT TO DARK PINK.THIS HAS A MILD FLAVOUR AND IS USED MOSTLY IN WESTERN COUNTRIES.

YEARLING MUTTON- THE FLESH OF THE ANIMAL FROM 12-20 MONTHS OLD AND THE COLOR VARIES FROM MEDIUM PINK TO LIGHT RED.

MUTTON IS THE MEAT OF THE MATURE ANIMAL WITH MINIMAL AGE OF ONE YEAR, THE COLOR VARIES FROM LIGHT TO DARK RED.THIS HAS A STRONG FLAVOUR AND MOSTLY PREFERRED IN MIDDLE AND FAR EASTERN COUNTRIES.

THIS MEAT IS AN EXCELLENT SOURCE OF HIGH QUALITY PROTEIN AND MANY VITAMINS AND MINERALS.

GREEN PEAS-AlSO CALLED THE GARDEN PEAS ARE SEEDS BELONGING TO THE LEGUME FAMILY.ITS A STARCHY VEGETABLE ,LIKE ALL OTHER VEGETABLES THEY ARE LOW IN CALORIES,HAVE A GOOD AMOUNT OF VITAMINS AND MINERALS AND HIGH IN FIBRE AND PROTEINS.

THIS DISH IS VERY FLAVOURFUL WITH THE SWEETNESS OF PEAS ADDING AN EXTRA ZING TO IT.

RECIPE  CARD:

PREPARATION TIME:5-10 MINUTES

COOKING TIME: 30-35 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• MUTTON/LAMB MINCE-500 GMS
• PEAS/MATAR-150GMS
• GINGER AND GARLIC PASTE/ADRAK LASSAN- 2TSP
• LEAVES/DHANYA-1/2 CUP(CHOPPED)
• RED CHILLI POWDER/LAL MIRCH-2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• CORRIANDER POWDER/DHANYA-2TSP
• TURMERIC/HALDI-1TSP
• ONIONS -2 BIG(SLICED OR CHOPPED)
• CUMIN SEEDS/ZERRA-1 TSP
• SALT TO TASTE
• OIL-2TBSP

METHOD:

1. WASH THE MINCED MEAT THOROUGHLY AND PUT IN A SIEVE TO DRAIN OUT THE WATER.
2. IN A PAN HEAT OIL ADD CUMIN SEEDS,SAUTÉ FOR FEW SECONDS,ADD ONIONSAND SAUTÉ TILL TRANSLUSCENT .
3. ADD THE SPICES AT THIS STAGE AND THE GINGER N GARLIC PASTE,COOK THE TILL SPICES ARE WELL COOKED AND LET OUT AN AROMA .
4. ADD MINCED MEAT AND COOK ON MEDIUM FLAME STIRRING  IN BETWEEN FOR 5 MINUTES.ADD A CUP OF WATER AND COVER AND COOK ON A SIM FLAME FOR 15 MINS.CHECK IN BETWEEN TO AVOID BURNING.
5. NOW ADD THE PEAS AND CORRIANDER LEAVES WATER 1/4 CUP AND COVER AGAIN AND COOK TILL PEAS ARE COOKED .
6. YOU CAN ADD WATER IF YOU WANT A LITTLE GRAVY CONSISTENCY,I KEPT IT DRY .
7. SERVE HOT WITH RICE OR ROTIS .
   
   
   

SEEKH KABAB- MINCED MEAT SKEWERED AND GRILLED TO PERFECTION!!!

 

SEEKH KABAB-THIS SPICED MINCED MEAT MUGHLAI DELICACY WHICH LITERALLY MEANS KABABS ON SKEWERS ARE COOKED WITH AROMATIC HERBS AND SPICES AND USUALLY GRILLED ON COAL WHICH GIVES IT THE COLOUR AND FLAVOUR,THEY ARE MADE IN CYLINDRICAL SHAPE USUALLY BUT THERE ARE MANY VARIATIONS, I SHAPED IT IN TO A BIG PATTY THEN PAN FRIED AND CUT IN TO DESIRED SHAPE. 

RECIPE CARD:

PREPARATION TIME:15-20mins

COOKING TIME: 20-25 mins

NO OF SERVINGS: 12

INGREDIENTS:

• LAMB/MUTTON MINCED MEAT:500 GMS
• ONIONS/PIYAZ:1 BIG(CHOPPED)
• GREEN CHILLIES/HARI MIRCH:3-4 NO
• RED CHILLI POWDER/LAL MIRCH:1 TSP
• RED CHILLI FLAKES:1TSP
• WHOLE SPICED POWDER/GARAM MASALA:1TSP
• WHOLE CORRIANDER SEEDS/DHANYA:2 TSP
• WHOLE CUMIN SEEDS/ ZEERA:2TSP
• GINGER AND GARLIC PASTE/ADRAK LASSAN :2TBSP
• CORRIANDER LEAVES/DHANYA:1/4 CUP(CHOPPED)
• MINT LEAVES/PUDINA:1/4 CUP (CHOPPED)
• CHICK PEA POWDER/BESAN :2TBSP
• SALT TO TASTE
• OIL FOR SHALLOW FRYING .

METHOD:

• WASH THE MEAT THOROUGHLY AND PUT IT IN A SIEVE AND DRAIN ALL THE MOISTURE.THE MEAT SHOULD BE AS DRY AS POSSIBLE WHICH WILL RESULT IN SUCCULENT KABABS ELSE THE MEAT WILL BE DRY AFTER COOKING.
• IN A PAN DRY ROAST THE CUMIN AND CORRIANDER SEEDS AND DRY TO A COARSE POWDER.
• IN A CHOPPER OR GRINDER PUT ALL THE INGREDIENTS AND GRIND.THE MEAT SHOULD BE MINCED VERY FINE.
• GIVE THE MINCED MIXTURE A GOOD KNEAD FOR 4-5 MINS,THIS HELPS IN TENDERIZING THE MEAT.KEEP IT OVERNIGHT OR MAXIMUM UP TO 3-4 HRS.
• NORMALLY THE MIXTURE IS SKEWERED IN CYLINDERS AND GRILLED,I USED A DIFFERENT METHOD.
• I DIVIDED THE MIXTURE IN THREE EQUAL PARTS ,ROLLED THE PARTS IN TO CIRCLES.
• TAKE A FRYING PAN , HEAT OIL BRAISE THE CIRCLED MINCED MEAT PATTY ON MEDIUM HEAT ON BOTH SIDES TILL BROWN AND COOKED EVENLY.IT TAKES 10-15 MINS.
• CUT IN TO DESIRED SHAPES.
• SERVE HOT !!!
  
  
  

MUTTON KORMA- BRAISED MEAT IN YOGURT AND SPICES!!!

 

MUTTON KORMA- This popular lamb dish belongs to the Awadhi/Mughlai cuisine and is slow cooked/braised in yogurt,cashewnut/almond paste and spice powders,this quintessential recipe forms a major part of festivities.The almond/Cashewnut paste makes the gravy rich and thick and this is what  differentiates it from regular curries.Serve it with Naans,Pulao,Biryani or plain rice and enjoy.

RECIPE CARD:

PREPARATION TIME:10-15MINS

COOKING TIME:40-45 MINS.

SERVES-4-5.

INGREDIENTS:

• LAMB/MUTTON-500 GMS
• YOGURT/DAHI-200GMS
• ONIONS/PIYAZ-4 BIG(THINLY SLICED)
• TOMATO/TAMATAR- 1 BIG(CHOPPED IN CHUNKS)
• CASHEWNUTS/KAJU-10-15 NO
• RED CHILLI POWDER/LAL MIRCHI-1 1/2 TSP
• TURMERIC POWDER/HALDI-1/2 TSP
• GINGER AND GARLIC PASTE/ADRAKLASSAN-2 TBSP
• WHOLE SPICED POWDER/GARAM MASALA-1 TSP
• OIL/GHEE- 3 TBSP
• BAY LEAVES-2 NO
• BLACK CUMIN SEEDS/SHAHJEERA- 1/2 TSP
• CORRIANDER LEAVES/DHANYA-1/4 CUP(CHOPPED FINELY)
• SALT TO TASTE

COOKING METHOD:

• CLEAN THE MUTTON ,TRIM ALL THE EXCESS FAT AND WASH THOROUGHLY.
• MIX IN THE MUTTON 1/2TSP CHILLI POWDER,1 TBSP GINGER AND GARLIC PASTE,1/4 TSP TURMERIC POWDER AND SALT AND MARINATE OVERNIGHT OR MAXIMUM 2HRS.
• BROWN THE ONIONS AND KEEP ASIDE.SOAK THE CASHEWNUTS IN HOT WATER.
• MAKE A FINE PASTE OF TOMATOES,BROWN ONIONS,CASHEWNUTS.
• BEAT THE YOGURT AND MIX IN THE GROUND PASTE.
• IN A DEEP PAN PUT OIL/GHEE,WARM IT UP ADD BAY LEAVES AND BLACK CUMIN SEEDS.
• ADD THE GROUND PASTE,CHILLI POWDER,GINGER AND GARLIC PASTE,TURMERIC POWDER AND COOK TILL OIL LEAVES THE SIDE.
• PUT THE MUTTON AND BRAISE IT FOR 2-3 MINS,ADD 1/2 CUP OF WATER COVER AND COOK ON A SIM FLAME 30-35 MINS TILL MEAT IS TENDER.
  
• ADD WATER (ACCORDING TO THE DESIRED GRAVY CONSISTENCY), CORIANDER LEAVES AND GARAM MASALA.COVER AND COOK FOR ANOTHER 2 MINS.
• SERVE HOT.

MINCED MEAT COOKED IN YOGURT AND CASHEWNUTS - DAHI KEEMA

DAHI KA KEEMA-This dish is a very tasty preparation of minced meat cooked in yogurt,spices and cashewnuts making it rich,have it with Naans,Plain rice,fried rice,etc and it will give its best taste.

I usually serve this with  CASHEWNUT RICE the combination goes very well.Try it out and you all will love it.

RECIPE CARD:
Cooking time:30mins
Preparation time:10mins
Serves:5

Ingredients:

• Minced lamb or beef meat/Keema-500gms
• Yogurt-1cup
• Onions(sliced)- 1no(large size)
• Ginger paste-1/2tsp
• Garlic paste- 1/2tsp
• Red Chilli powder- 2tsp
• Garam masala powder- 1tsp
• Green chillies- 5-6no
• Cashewnuts- 10no
• Corriander leaves/Cilantro/Kotmir(chopped)-1/4cup
• Mint leaves/Pudina(chopped)- 1/4cup
• Salt to taste
• Ghee/Oil- 1/2cup

Cooking method:

• Clean and wash the meat.Put it in a sieve squeezing out excess moisture.
• Grind cashewnuts to a fine powder and blend it with yogurt to a smooth paste.
• Heat oil in a pan and fry the onions till golden brown,add ginger and garlic paste and saute it for a minute.
• Now add the yogurt and cashewnuts paste,red chilli powder and the minced meat.Add 1/4 cup water and cook for 10mins stirring  till all the moisture evaporates.
• Now add whole green chillies,salt,garam masala powder,chopped mint leaves and corriander leaves with 1/2 cup water and cook it covered for 15 mins on a very slow flame.
• Serve hot with KAJU RICE  or your choice of accompaniment.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

KOFTA CURRY-MEAT BALLS IN CURRIED BASE FRAGRANT WITH CARDAMOM!!!

 

KOFTA CURRY-made with the basic  KOFTAS in a rich gravy of cashewnuts,Almonds,yogurt,spices and herbs.Its a very exquisite and popular recipe served with rice and naans.

RECIPE CARD:

Cooking time:30-35mins
Preparation time:10mins
Serves:5-6

Ingredients:

• Koftas (shallow fired)-15 nos
• Yogurt- 1 1/2cups
• Tomatoes-2no
• Cashewnuts-10 (soaked in hot water)
• Almonds- 10 (soaked in hot water)
• Red chilli powder-1tsp
• Green chillies- 4 no
• Dhanya powder-1tsp
• Ginger and garlic paste- 1tsp
• Turmeric powder/Haldi- 1/4tsp
• Cardamom powder/Elaichi-1/2tsp
• Corriander leaves(chopped)-1/4cup
• Salt to taste
• Milk Cream/Malai-2tbsp
• Oil-1/2cup

Cooking method:

• Prepare the koftas according to this RECIPE and keep them aside.
• In a grinder put tomatoes,cashewnuts,yogurt,almonds and all the ingredients except corriander leaves and grind to a very fine paste.
• In a deep pan heat oil and add the paste along with 1/2cup water and cook for atleast 15mins till oil separates from the mixture.
• Now put the koftas which are shallow fried in the gravy,coriander leaves and add water according to the desired gravy consistency.
• Cook covered for atleast 10mins on a very slow flame.Add cream mix well and  switch off the flame.
• Serve hot with rice or naan.

KOFTAS - MEAT BALLS WITH HERBS AND SPICES!!!

 

KOFTAS-are very middle-eastern dish made with meat which is ground and spices and herbs added to it and shaped in to balls and then fried.The meat used can be of lamb,beef,chicken  and fish.There can be many variations of it  can be made with vegetables also for vegatarians.

These Koftas can be put in various gravies and rice dishes or can be just eaten with naans.
Heres the recipe for basic koftas which you can use in gravies and any dish.

RECIPE CARD:

Cooking time:30mins
Preparation time:20mins
Serves:4-5

Ingredients:

• Lamb meat(finely ground)-500gms
• Ginger paste-1tsp
• Chickpea flour/Besan- 3 tbsp(dry roasted)
• Garlic paste- 1tsp
• Red chilli powder-1tsp
• Green chillies(chopped)- 4no
• Turmeric powder/Haldi- 1/4tsp
• Garam masala powder- 1tsp
• Onions(chopped)- 1no
• Corriander leaves/kotmir/dhanya(chopped)- 1/4cup
• Mint leaves/Pudina(chopped)- 1/4tsp
• Salt to taste
• Oil for shallow frying

Cooking method:

• Wash the meat and put in a strainer,squeeze out all the excess water else the koftas wont bind and break while shaping in to balls.
• Add all the ingredients except oil.Mix well.
• Shape in to balls or any desired shapes.
  
  
  
• Now you can either steam the koftas first and then fry or directly fry them.
• For steaming arrange the koftas on a steamer and steam for 15 mins.
• For frying put oil in a pan and heat it and fry the koftas till golden brown on both sides.
• Serve hot.
  
  
  

MINCED LAMB MEAT WITH POTATOES-KEEMA ALOO CURRY!!!

 Keema aloo-is a very satisfying meal,You can categorize it as an exotic gourmet dish or a very simple homely dish,any which ways its very fulfilling and a treat to your taste buds.Serve it with rice,khichdi,bread,chapatis,etc and enjoy.

Heres the recipe.

Cooking time:20-25mins

Preparation time:15mins

Serves:6 persons

Ingredients:

• Lamb mince-500gms
• Potatoes/aloo-250gms(cut in chunks)
• Onions/piyaz-2 no large(sliced)
• Tomatoes/tamatar-1no large(sliced)
• Ginger and garlic paste/adrak n lehsun paste-2tsp
• Red chilly powder/lal mirch-1tsp
• Green chillies/hari mirch-4no(slit)
• Turmeric powder/haldi-1tsp.
• Corriander powder-1tsp
• Garam masala powder-1tsp
• Whole cumin seeds/zeera-1/2tsp
• Corriander leaves-2tbsp(chopped)
• Salt to taste
• Oil-2tbsp.

Cooking method:

• Wash the mince thoroughly and squeeze out all the excess water.keep aside.
• In a deep pan heat oil add onions and saute till they turn transluscent now add cumin seeds and ginger and garlic paste and saute for another minute.
• Add mince meat and cook for about 7-8 minutes till water from the meat is absorbed and the mixture is dry,you have to keep on stirring in between to avoid burning.
• Now add tomatoes,green chillies and all the spices  with 1 cup of water,cover and cook on a medium flame for about 10 minutes,the tomatoes will become soft and pulpy and all the spices cooked perfectly at this stage.
• Add potato and  water accordingly to the gravy desired gravy consistency and add corriander leaves,simmer for about 5 minute till potatoes are cooked.
• Serve hot.

TAHARI OR TEHRI - MIXED RICE RECIPE WITH LAMB!!!

 

This spicy rice main dish is very popular in India.It is cooked with lamb/chicken/beef/vegetables + rice and other spices  Its  a very flavourful one pot meal and a  part of Awadhi cuisine, a form of Biryani,but the cooking procedure is entirely different,Have it for any Sunday lunch or any day and your meals will become more special.Heres the recipe with Lamb.

Cooking Time:40-45 mins

Preparation Time:15mins
Serves 4-5

Ingredients:

• lamb/chicken/beef-500gms
• Rice- 3 cups
• Onions(sliced)- 2
• Tomatoes(chopped)- 500gms
• Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,2 bay leaves,1/2 tsp shahjeera.
• Ginger and garlic paste- 1tbsp
• Red chilli powder-1 1/2tsp
• Turmeric powder-1 tsp
• Corriander powder-1 tsp
• Green Chillies(slit)- 2-3
• Corriander leaves(chopped)-1/2 cup
• Mint leaves(chopped)-1/2 cup
• Oil-3/4 cup
• juice of  half lemon
• Salt to taste

Cooking Directions:

• Clean the lamb pieces trimming all the excess fat n cutting in to medium sized pieces.
• Wash and soak the rice for 30mins.
• Heat oil in a vessel and put the onions and cook till brown then add the whole garam masala and saute it  for a minute.
• Then add the ginger and garlic paste, tomatoes and saute till tomatoes become soft.
• At this point add lamb pieces,Turmeric powder,red chilli powder,corriander powder and salt to taste.Add 1 cup water, Cover and cook till lamb pieces are tender.
• Put water.Now for every 1 cup of rice you have to put 1 and 1/2 cupof water.As the rice is soaked it vl require less water,if you put more water the rice will become sticky and soft.
• Let the water boil.
• Drain the rice water.
• Put the soaked rice,corriander leaves,mint leaves and green chillies.
• Cook on medium heat.keep stirring in between.when there is very little water remaining reduce the burner  to  very slow flame for about 15-20 mins.alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
• Serve hot with salad and yogurt raita.