Monday 25 / November / 2024
Kacchi Gosht Ki Biryani
Ingredients
Serving : 1 Portion
150g lamb
100g raw papaya
150g onion
.5g saffron
60ml cream
50g yoghurt
5g green chillies
Salt to taste
5g biryani 1; 5g biryani 2
5g tandoori masala
25g ginger garlic paste
25g each mint and coriander leaves
5g potlee spice
100g Basmati rice
5g bay leaf
2g each green and black cardamom, cloves, cinnamon, peppercorns
1 drop each kewra and rose water
50g desi ghee
Preparation
Take lamb cubes in a bowl and mix with raw papaya and keep in refrigerator for maximum of 8 hours, so that the mutton gets tenderised. Heat oil in a kadhai. Add the sliced onions and deep-fry till well browned. Drain and keep aside. Dissolve saffron in warm water and mix with cooking cream, and keep aside. Take the marinated lamb out of the refrigerator and mix with yoghurt, green chillies, salt, biryani 1 (yellow chilli powder) and biryani 2 (Qureshi special mix of spices), tandoori masala (Kashmiri red chilli based spices), ginger garlic paste, half the fried onions, half the fresh mint, half the fresh coriander and potlee masala powder and mix nicely. Cover the bowl with cling film and keep it in the refrigerator to marinate for at least 30 mins. Soak rice in cold water for 45 mins. Boil plenty of water with salt and once boil comes add bay leaf, green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, 2 tablespoons ghee, add soaked rice and once the rice is almost 50% cooked strain the rice. Take a heavy bottom deep pan and spread the marinated mutton and top it with the rice. Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron with cream, remaining ghee, and ginger juliennes. Cover the pan with a lid and seal with the wheat flour dough. Place a tawa under the pan and cook on low heat for 45-50 mins till both the mutton and rice are completely cooked. Once rice and meat both are cooked keep aside for 15 minutes before opening the seal and lid. Serve hot with raita.
Lucknawi Nehari
Ingredients
Serving : 1 Portion
100g lamb feet
50ml mustard oil
5g green cardamom
2g cinnamon stick
2g cloves
5g black cardamom
2g bay leaf
380g lamb shank
Salt to taste
1g turmeric powder
20g ginger
20g garlic
5g nehari masala
1g Kashmiri chili powder
80g onion
50g yoghurt
1 drop rose water
.5g saffron
1 drop kewara water
30g gram flour
20g desi ghee
10ml lime juice
5g fresh coriander leaves
Ginger juliennes for garnish
Preparation
Boil lamb feet and make stock. Heat the mustard oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves. Add the lamb shank and sauté till lightly fried. Add salt and turmeric and mix well. Strain the lamb feet stock and add, cover the pan and cook on slow fire. When it starts boiling, add ginger-garlic paste, nehari masala, Kashmiri chili powder, and onion paste. Mix well and add beaten yoghurt, rose water and saffron. Cover and cook till lamb shank get fully tender. Now take the lamb shank out from the gravy and strain gravy with the help of muslin cloth and transfer in a heavy bottom pan add a few drops of kewara water and cover the pan and cook on slow fire. Once the boil comes make a roux of gram flour (use ghee for making roux) and add in the gravy but don’t forget to check the consistency of gravy, it should not be thick or very thin gravy. Add lamb shank in gravy and boil for 5 minutes more, Once done, finish with few drops of lemon juice and saffron water mix it and garnish with fresh coriander and ginger juliennes and serve.
Chef Kishor Chamola is Speciality Chef, at Qureshi Bab Al Hind, Hormuz Grand Hotel, Muscat.
