Meat Dishes

Hello Ayesha Sadique,

Any idea how to cook Bohri style Biryani? The one they cook in weddings and partys.

I love it very much.

Pls post the recipe if youn know.

Many thanks in advance.

Alps

hi i have not tried the bohri biriyani myself......got this recipe on the net....recipe by AJAB MURTUZA BHAVNAGARWALA......will be trying out this weekend!! :) hope this will be like the one you tasted... BOHRI GOSHT BIRYANI 1 kg Mutton or lamb (cut into 1½ inch pieces) 1½ cups Basmati rice 4 one inch pieces Ginger 7-8 strands Saffron 1/2 cup Warm milk 2 cups Yogurt Salt to taste 1 tsp Turmeric powder 1½ tbsps Garlic paste Oil to deep fry 4-5 large sized Onion (thinly sliced) 4-5 Clove 1 inch stick Cinnamon 4-5 Green cardamom 1-2 Black cardamom 6-8 Pepper corns 5 tbsps Ghee 2 Green chilli (chopped) 2 tbsps Coriander powder 1 tbsp Cumin powder 1 tsp Red chilli powder 4 large sized Tomato (chopped) 2 tsps Garam masala powder 1/2 medium bunch Fresh coriander leaves (coarsely chopped) 1/2 medium bunch Fresh mint leaves (coarsely chopped) 3 tbsps Butter

Method:

Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep aside. Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper. Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 180°C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180°C. Garnish with fried sliced onions and serve with mixed vegetable raita as accompaniment.

Many thanks.

Will be trying it sometimes next week.

Rgds
Alps

Nice receipes will help people like me to know the dishes that can be prepared with mutton

Thanks
Jayshree

MEAT CURRY
chicken/lamb and potatoes in a spicy tamarind gravy

chicken - 1, cut into pieces (or) lamb - 750 gms, cubed

oil - 3 tbsp
cinnamon - 2 sticks
cloves - 6
methi seeds - 1 tsp
onion seeds(kalonji) - 1 tsp
onion - 2, finely sliced
turmeric - 1/4 tsp
ginger paste - 2 tbsp
garlic paste - 1 tbsp
coriander powder - 2 tbsp
chilli powder - 1 tbsp (or as per taste)
tomatoes - 4, chopped
green chillies - 3, slit
coconut - 2 tbsp, ground
curry leaves -a handful
potatoes - 2, quartered
pepper powder - 1 tsp
salt to taste
tamarind soaked in water - a lemon size
coriander leaves

1. heat oil and fry cinnamon, cloves, methi and onion seeds.
2. add onion and brown.
3. add turmeric and ginger garlic paste.
4. when browned add the chilli and coriander powders, followed by chicken/lamb. saute till all the water dries.
5. add the rest of the items except tamarind.
6. cook till done.
7. when cooked add the tamarind water and simmer for 10 to 15 minutes.
8. garnish with coriander leaves and serve.

Hi Ayesha,

Many thanks for your recipes, very nice tasty and v very good.

Many thanks for posting.

Can you pass me a recipe of Biryani which you cook for your weddings, annivesarys, and eid.

Many thanks once again

Great effort and keep it up

Alps

MADRASI MUSLIM BIRYANI

basmati rice - 500 gm, washed and soaked for 1/2 an hour
mutton - 500 gms

oil and ghee - 50 ml
whole cardamom - 6
whole cloves - 8
whole cinnamon sticks - 4
onion - 300 gms, sliced fine (approx. 4 large onions)
garlic paste - 2 heaped tsp
coriander leaves - 3 tbsp chopped
mint leaves - 3 tbsp chopped
ginger paste - 4 heaped tsp
red chilli powder - 2 tsp ( or according to taste)
tomato - 4 large quartered
green chillies - 2, slit
fried onion - 1, sliced and fried till golden and crisp
salt to taste
sour curd - 2 tbsp
lemon juice - 2 tbsp
red colour/ saffron
masala potli =(3 cardamoms+ 5 cloves+ 1 bay leaf+ 2 cinnamon sticks + 1 tsp shah jeera + 1 tsp cumin seeds --- tied in a muslin cloth)

1. heat oil and add the whole garam masala, when aroma arises, add the onions and fry till light brown.
2. add the garlic paste and fry till the raw smell is gone.
3. add the coriander and mint leaves and keep frying.
4. add the washed and drained mutton and a tsp of salt and keep frying till it is dry and starts to brown.
5. add ginger paste and red chilli powder, fry without burning.
6. add tomatoes and green chillies, and keep frying till oil separates.
7. add the fried onions and curd; add little water and let the mutton cook.

method 1
8. meanwhile boil the rice in enough water, adding salt and the masala potli.
9. when just done, remove the potli and strain the rice well.
10. place half the rice in a deep dish, spoon the cooked mutton masala and top with the rest of the rice. sprinkle the orange colour or saffron mixed with a tbsp of milk on top. cover and dum cook till done; mostly about 15 minutes.

method 2
8. boil rice with double the quantity of water (absorption method)
9. when done, add to the mutton masala and dum cook.

method 3
8. when the mutton is cooked and dry, add water (rice : water in the ratio 1:2).
9. when the water starts boiling, add the drained rice and cook on slow fire till done.
10. here the potli is not used, instead, a tsp of the ground garam masala is sprinkled on top and mixed.

SHEPHERD'S PIE

oil/butter - 1 tbsp
onion - 2 , chopped
mixed veg - 1 cup, optional
minced meat - 500 gms
salt, pepper
chilli powder - 1/2 tsp
tomato puree - 1/2 cup
white sauce - 1/2 cup
potatoes - 3, mashed with milk and seasoned
grated cheddar cheese

1. heat oil and add the onions.
2. if adding vegetables like carrot, peas, etc, add along with the onions.
3. add the mince and fry till dry.
4. add the chilli, salt, tomato puree and stir for a minute.
5. remove from heat; add the white sauce.
6. place in an oven proof dish and top with mashed potatoes.
7. sprinkle grated cheese on top.
8. bake in a preheated oven at 180C for 15 to 20 minutes (till the top is browned)

wow ayesha thank you sooooo much. Ur recipes are amazing and my mouth is watering and stomach growling already. I must try each of them!