Sindhi Biryani

Ingredients:-

Mutton 1 kg
Basmati rice 1 kg
Yogurt 1 cup
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Mixed spices 1 tbsp
Salt to taste
Dried apricots ¼ kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes ½ kg
Tomatoes 4
Yellow food color ¼ tsp soaked in ½ cup milk
Cooking oil 1 ½ cups


Method:-

• In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper.
• Add meat, all the spices and yogurt to the rest of the onions.
• Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies.
• Cook on high heat for 5 minutes stirring continuously, when done keep aside.
• Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves.
• When water boils, add rice, parboil and strain.
• Now put layers of rice, parboil and strain.
• Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color.

• Put the pan on a griddle (tava) and cook on high heat.

• When steam appears, lower the heat for 10-15 minutes. Serve hot, with raita and salad.

Loki Kay Kabab

Ingreidients:-

Loki 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp
Sugar 1tsp

For Filling:-

Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4

Method:-

Boil together daal chana & all the ingrediants except loki, using 1 glass of water, until daal is tender & water dries well.
Boil loki in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & loki together in a chopper.

Mix all the finely chopped filling ingriedents in the kabab mixture.

Shape into kababs & fry in little oil.

Tip: It tastes the same as shami kababs.

Serve with tomato ketchup for tea, lunch or dinner.

Kat-A-Kat

Ingredients:-


Kidney 4
Heart 2
Chops 4
Qasoori methi 1/2 tsp
Ginger garlic paste 2 TBsp
Butter 2 TBsp
Papaya 1 tsp
onion chopped 1
Brain 1
Salt t tsp
Red chilli powder 2 tsp
Garam masala powder 1 tsp
Tomato chopped 250 gms
oil 1/2 cup


To garnish:-


Coriander leaves
Green chillies


Method:-


First mix papaya & salt in chops & heart. Keep it aside for 2 hours.

Put oil in a pan. Fry chopped onion. Add tomatoes along with little water & ginger garlic paste. Put chops & heart & saute. Cut the heart into pieces with spoon, Add kidney, cut into pieces & do kat kat. Then add brain & fry all together all the above spices until tender.

Sprinkle Coriander leaves, Green chillies, butter & qasoori methi.


Serve hot with Naan

Pasanday

Ingredients:-


Pasanday meat (boneless) 1/2 kg
All spice powder 1 tsp
Ginger garlic paste 2 Tbsp
Papaya ground with skin 2 Tbsp
Green chillies, finely chopped 2
Red chilli powder 1 tsp
haldi powder 1/2 tsp
salt to taste
Black pepper 1/2 tsp
laung 6-8
Small cardimon 4
Zeera powder 1 tsp
Dhania powder 1tsp
Kashkhash 2 Tbsp
roasted Chanay 2 Tbsp
Curd 250 gm
Onion thinly sliced 2
Oil 1/2 Cup
Mint leaves chopped 2Tbsp
Lemon juice 2


Method:-


Rub papaya paste into pasanday & put it aside for 1-2 hours.

Roast & Grind together Kashkhash, roasted Chanay, Black pepper, laung, Small cardimon, Zeera, Dhania. Mix in curd adding red chillies powder, haldi powder, ginger garlic paste. mix well.

Mix this curd mixture in pasanday & put it aside for marination for 1/2 hour.

Heat oil in a pan. Fry onion to golden & take out one of it in a plate. Spread it to cool down. So that it may become crispy. Crush it.

In the same oil put pasanday mixture. Cook till meat is tender, adding salt, all spice powder.

Mix well. Sprinkle mint leaves, green chillies, lemon juice.

Cook more for 2-3 minutes.

Take out in a serving bowl.

Serve hot with Naan or Chapati.

Special Paya

Ingredients:-

1st Part:-

Goat Trotters (Paya) 8
Garlic 1 bunch
Ginger 3 TBsp
Onion 3-4
Haldi 1 TBsp

2nd Part:-

Zeera 1 TBsp
onion thinly sliced 2
Garlic paste 2 tsp
Garlic paste 2 tsp
Red chillies 2 tsp
oil 1/2 cup
haldi 1 tsp
Daal mash boiled & mashed 1/2 cup


For Garnish:-


Coriander leaves
Green chillies
Ginger slices


Method:-


Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.

Boil daal mash with little ginger garlic paste & mash it.

Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies.

Fry adding little water.

Add boiled daal mash & boiled trotters, salt.

Cook it again on low heat for 1 hour.

Sprinkle zeera powder.


Garnish with coriander leaves, green chillies & ginger slices.


Serve hot with Naan.

Bihari Kabab

Ingredients:-



Beaf 1/2 Kg (Cut into long pasanday)
Salt 1 tsp
Onion chopped 2
Red Chilli powder 1 tsp
Garam masal powder 1-1/2 TBsp
(Cinamon, black pepper, white zeera, black zeera,big & small cardimon equal ratio, grind it finely)
sarson oil 1/2 cup
Curd 1/2 cup
ginger paste 2 TBsp
Raw Papaya unpealed groound 1 tsp


Method:-


Wash pasanday & drain well Rub in salt, ginger, onion & curd very well.

Cover the pan & leave.

Add all the above masala in oil. Rub & mix well. Add papaya & red chillies in the end.

Put 6-8 pasanday on each of the skewers, rounding. Barbecue them.



Serve hot with onion salad & Naan.