Degchi Biriyani INGREDIENTS Mutton Basmati rice Potatoes Onion Egg Raisins Milk Cardamoms Pepper Corns Cloves Bay leaves Shahjeera Saffron Coriander leaves Mint leaves Ghee Salt Curds Ginger garlic paste Turmeric paste Raw papaya paste Chilli powder Salt
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1 kg 1 kg 4 nos 3 nos 4 nos 5 tsps / cup / 8 nos 8 nos 8 nos 1 no 1 tsp / tsp / / cup / / cup / 150 gms to taste 1 cup / tsp / 1 tbsp 1 tbsp 2 tsps to taste
l e s s e V i h c g e D
METHOD: Marinate meat in the curds mixture for minutes. +eat tbsps v ghee in a pan. Add Cardamoms, shahjeera, cloves, bay leaves and peppercorns. Add rice rice and stir fry for 6 minutes. minutes. Add milk and hot water and salt. Cook till the rice is done. bsps ps gh gheee in a pr pres essu sure re coo ook ker er.. Ad Add d me meat at an and d fry ti till ll go gold lden en.. v +eat 6 tbs Add one cup of water and pressure cook till meat are soft. Open lid. Add Ad d po pota tato toes es an and d co cook ok fo forr a fu furt rthe herr mi minu nute tess ti till ll po pota tato toes es ar aree do done ne.. Remove. In a large pan arrange a layer of rice. Sprinkle saffron, fried onions and v dry fruits. Cover with a layer of meat. Continue till all meat and rice are over. Cover tightly and place on a hot griddle or in a hot oven for to minutes. Garnished with egg halves and coriander and mint leaves. v
Baingan Ka Bhurta INGREDIENTS Brinjal Onions - chopped Tomatoes - chopped Garlic pod Ginger Oil Green Chilli Amchur or anardana anardana Salt Chilli powder Corriander powder Garam masala
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200 gms 75 gms 50 gms 2 nos 10 gms 5 tsp 5 nos 1 tsp to taste 2 tsp 2 tsp 1 tsp
METHOD: Put the brinjal on a skewer and put it into the tandoor, till it’s done. v It will be ready when the skin is wrinkled and water seeps out of it. Peel and mash the brinjal and then cook it with the other Ingredients. v Make sure the brinjals is well mashed along with the onion tomato. v
