South African Mutton Biryani

Biryani Badshahi

INGREDIENTS
1/2 kg Mutton
250 gms Rice parboiled
311/2 tbsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tbsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tbsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tbsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 ” long piece Ginger (Adrak)
1/2 tbsp Saffron (Kesar)
1/2 tbsp Green Chilly (Hari Mirch) chopped
1/2 tbsp Red Chili Powder (Lal Mirchi)
1/2 ” Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
DIRECTIONS
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardamoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

Easy Veggie Biryani w/ Cashew Nuts

INGREDIENTS:
* 250g basmati rice
* 400g special mixed frozen vegetables
* a generous handful of raisins
* 1 vegetable stock cube
* 2 tbsp korma curry paste
* a generous handful of roasted salted cashew nuts

METHOD:
1. Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
2. Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes – if your microwave is less powerful, add 2 minutes.
3. Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking – if you don’t let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.

Shahjahani Biryani

Ingredients:-

Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3

Method:-

Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.
Roll puff pastry or spread it with hands to the size of your bowl.
Spread & cover your rice bowl with this puff pastry.
Put it in oven on medium heat.

Serve hot.

Anarkali Biryani & Green Raita by Chef Zakir

Ingredients:

* 1/2 kg rice
* 375 gm boneless chicken
* 250 gm yogurt
* 5 green chilies, chopped
* 2 tomatoes, chopped
* 2 onion, thinly sliced
* 2 tbsp garlic ginger paste
* 1/2 tsp jailfel and jalwatrey powder
* 1/4 bunch fresh coriander, chopped
* 1/4 bunch mint leaves, chopped
* 8 whole black pepper
* 6 cloves
* 1 tbsp cumin seeds
* 4 green cardamoms
* 4 sticks cinnamon
* 20 cashew nuts
* 20 pistachios
* 20 chilghozas
* 1 tsp red food color
* Few bay leaves
* 2 tbsp crushed pomegranate seeds (anardana)
* 50 gm dry plums
* 1 tsp cumin powder
* 2 tbsp red chili powder
* 1 tsp turmeric powder
* 2 tbsp kewra
* Salt to taste
* 1 cup ghee

Method:

* Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
* Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
* Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.
* In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
* In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
* In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
* In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
* In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
* Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
* Serve hot with raita and salad.

Gosht Dum Biryani

Ingredients
Mutton (leg and chanp) 1000g
Basmati rice 600g
Zeera 2g
Clove 4g
Cinnamon 2g
Green cardamom 6g
Bay leaf 2g
Brown onion slices 150g
Ginger and garlic paste 100g
Salt to taste
Curd 100g
Ghee 100g
Yellow chili powder 20g
Lemon slice 20 g
Ginger julienne 10g
Green chili 20g
Mint leaves 15g
Saffron 1g
Kewra water 2g
Sweet attar 2g
Rose water 2g
Cream 300g

Method:
1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita

Hunter Beef

Beef mince shawarma

Ingredients:
1 cup plain yogurt
½ cup cucumber,
1 teaspoon dried dill
2 cloves garlic, finely chopped
Salt and pepper
1 lb. ground beef
½ cup chopped flat-leaf parsley, plus whole leaves for garnish
1 tablespoons ground cumin
2 tablespoons extra-virgin olive oil
Warm pita bread, for serving

Method:
1. Soak 8 wooden skewers in water. In a small bowl, combine the yogurt, cucumber, dill and half the garlic; season to taste with salt and pepper. Refrigerate.
2. Preheat a grill or grill pan to medium-high. In a medium bowl, combine the beef, remaining garlic, chopped parsley and cumin. Add salt and pepper to taste. Divide the beef mixture into 4 sections. Roll each section into a 6-inch log. Thread each log lengthwise onto two parallel skewers. Wrap your index finger and thumb around the log and lightly squeeze from top to bottom to make 4 indented rings. Rub the beef kebabs with olive oil and grill for 6 to 8 minutes on each side, or to desired doneness. Top each kebab with the yogurt and parsley leaves and serve on a pita.