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98
Chitra Vihar, Delhi – 110
092; INDIA
Tel/Fax: 91 + (11) + 241 08
54
The healthier approach to Baking & Cooking
GOSHT KI KASHMIRI BIRYANI
Mutton biryani
DUM ALU KASHMIRI
Kashmiri potatoes
Serves:
6
Cooking time: 2 hours |
Ingredients:
400 gms mutton cubed.
2 cloves.
2 big black cardamoms.
2 small cardamoms.
1 stick cinnamon.
1 bay leaf.
2 tsps shahjeera.
2 tsps coriander powder.
1 tsp turmeric powder. |
2 tsps chilli powder.
1/4 nutmeg, ground.
2 tsps garam masala powder.
2 tbsps curd.
1/2 kg cooked basmati rice.
1/2 tsp saffron mixed with 1 tbsp milk.
1 cup chopped mint and coriander leaves.
4 tbsps pure ghee.
Salt to taste. |
Method:
Heat ghee. Fry cloves, black cardamoms, small cardamoms,
cinnamon, bay leaf, shahjeera, coriander powder, turmeric powder,
chilli powder, ground nutmeg and garam masala. Add curds and stir fry
for a minute. Add meat to the masala. Cook meat till it is well
browned and the curd is absorbed by the meat. Sprinkle in salt to
taste. Add water so that mutton is immersed in the gravy. Cook till
done. Keep aside. Divide the rice into two portions. Mix saffron with
one portion of rice. Add half the meat to it. Add mint and coriander
leaves. Cover with white rice and remaining meat. Shut the pot
tightly. Cook on a low fire for a few minutes. Turn out upside down in
a large serving dish. Serve hot with pickle and green chutney. |
Serves:
6
Cooking time: 45 minutes |
Ingredients:
1 kg medium size potatoes, peeled.
1/2 tsps cumin seeds.
l 1/2 tsps chilli powder.
1 tsp turmeric powder.
1/2 tsp garam masala powder.
1 1/2 tsps coriander powder.
1/4 tsp asafetida.
2 cloves. |
2 cardamoms.
1 bay leaf.
1(2 cms) stick cinnamon.
1 1/2 cups beaten curds.
2 tbsps cashew nuts, crushed.
Oil.
Salt to taste. |
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Method:
Prick the potatoes with a fork. Heat oil and fry them to a
golden brown. Keep aside. Heat 2 tbsps oil in a pan and fry cumin
seeds. Add all the masala powders, asafetida, cloves, cardamoms,
cinnamon and the bay leaf. Cook till golden brown. Put in the fried
potatoes and the beaten curd. Add the salt and 1 cup of water. Cook in
a tightly covered vessel till potatoes are tender. Sprinkle water
occasionally if required. Serve garnished with crushed nuts.
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