Easy Mughlai Mutton Biryani

 Mutton 1 kg/ 750 gms ( wash and clean mutton and marinate with the ingredients given below)

thick curds 1cup

ginger garlic paste - 2 table spoons

coriander+ mint - 1/2 cup

cardamom -5

cinnamon -2 inches  2 pieces

cloves- 5

star Anise - 1

bay leaves -2

lime 1/2

oil- 1 table spoon 

chillies medium size deseeded & slit-3

Kashmiri red chilly powder -1 or 2 teaspoons(according to your spice tolarance)

salt as required 

marinate for 2 hours.

Ingredients:-

Basmati rice -4 cups ( soak atleast for 20 minutes)

cooking oil- 5 table spoon

Ghee- 2 table spoon 

cinnamon - 2 (2 inch pieces )

cloves -4

cardamom -4

bade elaichi- 1

Star Anise -1

Bay leaf -1

mint & coriander-1/2 cup

onion medium size - 4(long cuts and fried into golden cripsy onions)

Method:-

Take a heavy bottomed vessel or a big Cooker which will be sufficient to cook.

Add  oil and Fry 4 large onions long slit till  golden brown . Remove and keep aside.

Now... in the remaining oil add  cinnamon,cloves,cardamom star anise,bay leaf, Fry the  marinated Mutton.  Pressure cook the Mutton by adding 1cup water for 4/5whistle  on low flame. Check ..if mutton is well cooked.

Simultaneously cook the briyani rice to three fourth level with required salt and strain.

Spread the rice over the mutton masala. Next spread coriander and mint over the rice, next spread the fried onions. sprinkle juice of 1/2 lemon..and pinch of saffron soaked in milk on the top. Add the Ghee and close the lid and Dum cook it on low flame or on a tava.

Serve hot with Curd Raitha and Enjoy,😃

Exotic Fried Chicken legs

 Chicken legs - 6

Thick curds - 1 cup

Ginger & Garlic paste - 1 table spoon

Kashmiri chilly powder - 1 tb spoon

Turmeric - 1 tea spoon

Oil - for shallow frying

Lime juice of 1/2 lime

Salt to taste

Green chillies - 4

Curry leaves - 2 stems

Method:-

Wash and dry the chicken legs

Mix the Curds,Ginger & Garlic paste,chilly powder, salt, 1 table spoon oil and lime juice. 

Leave it to marinate for 1 hour

 Add oil to pan..first fry the green chillies and curry leaves and keep it aside. Add the marinated chicken and cook the chicken till tender. Let the excess water evaporate and oil come up when the chicken is fully fried... Put off the stove and  garnish it with fried chillies and curry leaves.

Enjoy the chicken 🍗🍗🍗

 

Almond/cashew Chicken curry

Cashew/ Almond..  chicken curry.

1 kg Chicken 

3 tablespoon Vegetable Oil

1 tablespoon Ghee

2-3 Cloves

1 teaspoon Black pepper powder

1 inch Cinnamon

2-3  Cardamom

2 Bay Leaf

1 and ½ cup Onion (Finely Chopped)

2 teaspoon Ginger & garlic paste

½ cup Curd 

2-3 Green Chilli (Slit into half)

½ teaspoon Turmeric powder

1 teaspoon Coriander Powder

1 teaspoon Red Chilli Powder

Salt to taste

 Almonds/ Cashew nuts  little more than a handful ( Almonds should be Blanched, peeled and made into a paste)

½ cup Milk

¼ cup Fresh Cream

1 tablespoon Kasuri Methi

Method:-

Take a big pan...heat it up add oil and ghee,add cinnamon,clove, cardamom and bay leaves,then add ginger garlic paste and saute,add green chillies and  onions let the onions fry,add

turmeric powder,chiilly powder, coriander powder and required salt,let them fry for sometime... but dont burn. Add the chicken fry well with the masalas on low flame.Add curds mix well let the chicken cook. After 10 minutes.. Add the milk (add 1 cup water if needed),let the chicken cook. when chicken is half cooked add almond/ cashew paste.let it cook on low flame.Once chicken is fully cooked add the cream and kasuri methi.

Serve hot with rice or roti😊