Bombay Darbar Biryani by Shireen Anwar

Ingredients:

Oil ¾ cup
Mutton 750 gm
Brown onion ½ cup
Ginger garlic paste 1 ½ tbsp heaped
Yogurt 1 cup
Chili powder 1 tsp
Salt 3 tbsp
Yellow color ¼ tsp
Kewra water 1 tbsp
Rice 750 gm soaked and boiled with 3 tbsp salt
Prepared biryani masala 3 tbsp to 4 tbsp heaped

Method:

1. Heat oil, add ginger garlic paste, brown onion and mutton, cover and leave it for 10 minutes.
2. Then add yogurt, mixed with biryani masala, cover and leave it for 10 minutes.
3. Now add salt, chili powder with 1 ½ cup water, cover and cook for 20 minutes till mutton tender and thick gravy left.

     To assemble

1. In a pan put ¼ cup oil and water, add ½ quantity of boiled rice top with mutton mixture, remaining quantity of rice, brown onion, yellow color mixed with Kewra, cover and cook on high flame for 5 minutes, lower flame and leave it on dum for 15 minutes. 
2. Delicious Biryani is ready.
3. Serve with salad and raita and enjoy with your loves ones.

MUTTON HANDI by Rida Aftab

Ingredients:
Mutton 1 kg
Rice 1 kg
Tomatoes ½ kg
Cumin Seeds 2 tsp
Green Chilies 10
Salt 1-1/2 tsp
Turmeric 1 tsp
Ginger Garlic 2 tsp
Coriander Leaves ½ bunch
Yellow Food Color ½ tsp
Oil 1 cup
Onions 2
Chaat Masala 2 tsp
Butter 50 gms
Red Chili Powder 2 tsp
Mint Leaves ½ bunch
Method:
• In a clay pot, heat oil.
• Now add onions, mutton, ginger garlic, red chili powder, turmeric, salt and tomatoes.
• After this, flour inside of handi and cover it.
• In another pan, heat oil add cumin seeds and green chilies.
• When aroma comes add water and yellow food color.
• In soaked rice add salt and cook.
• When simmer comes and removes from the stove.
• In handi fry mutton add coriander leaves and take it out in a dish.
• Pour Butter and sprinkle mint leaves.
• Delicious Mutton Handi is ready.

Mutton and Potato Curry by Zarnaq

Ingredients :
Mutton ½ kg
Chopped Onions 2
Crushed Garlic 6-8 cloves
Grated Ginger 1 tbsp
Potatoes Diced 2
Coriander Powder 2 tsp
Red Chili Powder 1 tsp
Garam Masala 1/2 tsp
Salt 1 tsp
Oil 4 tbsp
Method :
Heat oil. Sauté garlic till light brown and add ginger and onions. Add water to avoid scorching. Add mutton, cook on high heat for about 2 minutes. Add coriander powder,chilli powder and garam masala. Add water to just cover the mutton,simmer till just done.Add potatoes and salt.Cook till meat is tender.

Bhuna Gosht

Ingredients:
Mutton ½ Kg (Boiled)
Tomatoes 4-5
Green Chilli 3-4
Ginger garlic grated 2 Tablespoon
Cumin Seeds 1 Teaspoon
All spice powder 1Teaspoon
Lemon Juice 2 Tablespoon
Oil 5-6 Tablespoon
Salt to taste

Method:

• In a pot, heat oil, add ginger garlic, cumin seeds and fry.

• Add chopped tomatoes and cover to cook.

• When tomatoes become tender, add boiled meat and salt.fry.

• Keep adding meat stock and keep frying.

• Add chopped green chillies.

• Cover and keep on them for 5 minutes.

• Add lemon juice and dish out.

• Serve with chapatti and enjoy with your family.

Shalgam Palak Gosht

Ingredients:

Mutton ½ Kg
Radish with leaves ½ Kg
Spinach (Chopped) ½ Kg
Fresh Fenugreek (Chopped) 1 Cup
Onion 2-3
Red Chilli Powder 1 Tablespoon
Turmeric Powder ¼ Teaspoon
Coriander Powder 1 Tablespoon
All Spices Powder ½ Teaspoon
Cumin Seeds 1 Teaspoon
Ginger garlic chopped 2 Tablespoon
Green Chillies 2-3
Fresh Coriander ½ Bunch
Oil ¾ Cup
Salt to taste

Method:

• In a pot, heat oil, add sliced onion and cumin seeds. 

• Fry till the onion becomes golden brown.

• Add meat and cook on medium flame.

• When the water of the meat dries, fry well.

• Add ginger garlic paste and fry.

• Now mix red chilli powder, turmeric powder, coriander powder and salt in a little water.

• Add this mixture in meat and fry well.

• Add radish with leaves (finely cut), spinach (chopped), mix and cover to cook on low flame.

• Cook until meat is tender and spinach and radish are well mixed.

• Now add fresh fenugreek and all spice powder.

• Keep on dum for 5-10 minutes.

• Garnish with fresh coriander and green chillies.

• Serve with chapatti and enjoy with your loved ones.

Gobhi Gosht

Ingredients:

Cauliflower (Phool gobhi) 1 kg
Beef/Mutton 1 kg
Onion 1 Large
Tomatoes 3-4
Red chili powder 1½ Teaspoon
Turmeric powder ½ Teaspoon
Heing ¼ Teaspoon
Cumin seeds 1 Teaspoon
Garam masala powder 1 Teaspoon
Lemon juice 4 Tablespoon
Green chilies
Ginger garlic paste 2 Tablespoon
Oil ¾ Cup
Salt to taste

For Garnishing
Ginger Julienne
Fresh coriander
Mint leaves

Method:

• In a pot, heat oil, add onion, fry till golden brown

• Add cumin seeds, meat and ginger garlic paste and fry till the meat turns brown.

• Add red chili powder, turmeric powder and salt.

• Add a little water, fry well.

• Add chopped tomatoes, fry till the tomatoes are well mashed.

• Add about two glasses of water and let the meat gets tender.

• Once it’s tender and water dries, add cauliflower cut into small floret and fry.

• Add about 1 cup of water and put on low flame to cook.

• When oil appears and cauliflower is well mixed, add green chilies, lemon juice, heing and garam masala powder.

• Put on dum on low flame for about 5 minutes.

• Garnish with fresh coriander, mint leaves and ginger julienne.

         Serve with chapatti and rice.
         Serving 8

Mutton Pulao

Ingredients:
Rice 750 grams (3 pao)
Onion 3 medium
Dahi ½ cup
Whole garam masala 1 Teaspoon
Ginger garlic paste 1 Tablespoon
Khewra water 1 Teaspoon
Pinch of orange food color (Zarday ka rang)

Oil 1 cup
Salt to taste

For Yakhni (Stock)
Mutton 1 Kg
Onion 1 large
Garlic 1 whole bulb
Ginger 2 inch piece
Cumin seeds (Zeera) 1 tea
Saunf 4 Tablespoon
Whole coriander (Dhanya) 3 Tablespoon
Whole black pepper 7-8
Cloves (Long) 3-4
Black cardamom (Bari elaichi) 2
Green cardamom (Choti elaichi) 7-8
Cinnamon (Dar chini) 2 sticks
Bay leaves (Taiz paat) 2
Badiyan 2
Salt to taste

Method:

• In a pot, put mutton, water (4-5 glasses) and all the ingredients of yakhi (mentioned above), let it cook till the meat tenderize, take out the meat and drain yakhni. 

• In a pot, heat oil fry sliced onion till golden brown (take out half of it for garnishing).

• Add whole garam masala and mutton fry little then add ginger garlic paste and fry well.

• Keep adding a little yakhni, when well fried, add beaten dahi and salt, fry well.

• Now add yakhni, when boiled add rice and cook on medium flame.

• When rice is done and the water dries, add khewra water, orange food color.

• Keep on dum on low flame for 10 minutes.

• Garnish with fried onion.

        Serve with dahi and mirchon ki chutney.
        Serving 8

Special Mutton Karahi

Ingredients:

Mutton 1 kg
Tomatoes ½ kg
Oil 4 Table Spoon
Crushed Red Chilli 1 Table Spoon
Whole Coriander/Sabut Dhanya 1 Table Spoon
Whole Cumin Seeds/Zeera 1 Tea Spoon
Crushed Cumin Seeds 1 Tea Spoon
Crushed Black Pepper 1 Tea Spoon
Crushed Fenugreek/Meethi Dana ½ Tea Spoon
Dry Fenugreek/Sookhi Meethi 2 Table Spoon
Ginger garlic paste 1 Table Spoon
Lemon juice 4 Table Spoon
Green Chillies 6
Salt to Taste

For Garnishing:
Ginger Julienne
Green Chillies 2
Lemon 1


Method:
· Boil mutton till tender and let the water reduces to half cup.

· Add sliced tomatoes and ginger garlic paste and mix well.

· Cook till tomatoes are well mashed.

· Add whole cumin seeds, crushed red chilli and salt, mix well.

· Add oil and fry well, when oil appears add chopped green chillies and coarsely crushed cumin seeds, black   pepper and fenugreek seeds, mix well.

· Keep on low flame for 5 minutes then add dry fenugreek and lemon juice.

· Garnish with Julienne ginger, lemon and green chillies.


It's a tried and tested yummy recipe. A must try.

Serve with nan and enjoy with your family.
Serving 5