Ingredients:

Chicken and Marinade:
• 500g boneless chicken, cut into bite-size pieces
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp Tandoori Masala
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 4 tbsp yoghurt
• Few drops lemon

Sauce:
• 0.5 cup butter
• 1 tsp cumin seeds
• 1 large onion, chopped
• 4 cloves garlic
• 1 tbsp chopped ginger
• 2 large tomatoes, quartered
• 3 tbsp vegetable oil (approximated)

Finishing:
• 2 bay leaves
• 2 green cardamom pods
• 3 cloves
• 1 tbsp tomato paste
• 1 — 1.5 tsp salt
• 0.5 tsp Haldi (turmeric powder)
• 0.5 tsp red chilli powder
• 0.5 tsp Amchur (mango powder)
• 1 tsp brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup whipping cream
• A pinch of Kasoori Methi (ground fenugreek leaves)
• 0.5 tsp black pepper
• 0.5 tsp Garam Masala
• Coriander leaves, to garnish

Method:

• Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined
• Cover with cling film and store in fridge for at least an hour (more is better)

• Melt butter in a large saucepan and add cumin seeds and fry for one minute
• Add onion, ginger and garlic then fry until the onion turns golden brown (5-6 minutes)
• Remove onion from butter then puree
• Add tomatoes to the saucepan and sauté for 2-3 minutes
• Remove sautéed tomatoes and puree

• Add vegetable oil to saucepan and turn to high heat
• When hot, add bay leaves, cardamom and cloves and fry for one minute
• Add chicken and marinade and fry for 5-6 minutes until it turns white
• Add onion and tomato purees along with tomato paste to the saucepan
• Simmer on low heat until chicken is tender and fully cooked
• Remove whole spices from saucepan
• Add salt, Haldi (turmeric powder), red chilli powder, Amchur (mango powder), brown sugar and ground cinnamon
• Simmer for 15 minutes
• Add whipping cream and simmer for another 5 minutes
• Add Kasoori Methi, Garam Masala and black pepper
• Simmer for another 2 minutes

• Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice

1. Plain Parantha: Goes well with dry indian dishes (called sabji’s), raita (yogurt preparations) and lentils (Dal)
2. Roti: Known by various other names like chapati, phulka/fulka, this simple Indian bread is the most common Indian food basically staple diet of east indians.
3. Aloo Parantha: This Potato stuffed Indian flatbread goes very well with plain natural homemade yogurt. They are heavy so I am usually done after two.
4. Luchi Bread or Poori: This deep fried indian flatbread is not for the faint hearted. It tastes great with chole (chickpeas) and makes for a perfect Sunday Brunch.
5. Gobi Parantha: If you love cauliflower, you’ll like this stuffed Indian flatbread.
6. Kulcha Recipe: This yeast free simple kulcha recipe is free of any artificial flavors, preservatives or other harmful ingredients. Again, great with curries and sabji’s.
7. Mooli Parantha: Although a little stinky, these Daikon radish filled paranthas (stuffed indian flatbread) will keep you full for hours.
8. Besan Puda: This bread is made using chickpeas flour and some other simple Indian spices. They make for a great snack.
9. Sooji Uttapam: These Indian style semolina crepes are quick and easy. Try them if you are craving salty pancakes.
10. Naan in the Grill: My favourite Indian bread and most popular across the nation. . You can also try making Naan in the Oven at home if you don’t have grill or use your good old skillet.

• 2 cup: Rice – preferably parboiled
• 1/2 cup: Split and husked Black Gram (Dhuli Urad) – soaked with rice for 5-6 hours
• 1/2 tsp: Fenugreek Seeds
• Oil to smear the pan for cooking the dosas
• 2 tsp: Salt

For Masala

• 500 gm (3 cups): Potatoes – boiled, peeled and cubed
• 1 1/2 cups: Onions – sliced not very thin
• 1/4 tsp: Powdered Turmeric
• 2-3: Green chillies – chopped coarsely (optional)
• 6-7 : Curry leaves or 1/2 tsp dried curry leaves
• 2 tbsp: Oil
• 1 tsp: Mustard seeds
• 2 tsp: Salt
• 1/2 cup: Water

Method

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. This will have to be very swift and will need a bit of practice.
3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney

For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.

• 4 cup: Rice
• 1/4 litre: Milk
• 3 Eggs
• 2 cup: Powdered sugar
• 1 teaspoon: Cardamom powder
• Coconut oil as required

Method

1. Wash and soak the rice for two hours.
2. Grind the rice with milk to a thick batter.
3. Beat the eggs thoroughly and add to the batter along with sugar and the cardamom powder. Mix well.
4. Heat oil in a pan and dip the achchappam mould in it for a minute.
5. Dip the mould into the batter and then dip it in the hot oil.
6. Fry along with the mould.
7. Tap the mould for the appam to separate.
8. Repeat the same till the batter is over.

Recipe and photo from

~http://www.surfindia.com~

Method :
Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.
Also add red chilli and cashew nut paste and saffron dissolved in water.
Mix all the ingredients.
Heat oil in a pan. Add bay leaves, cloves & onion paste.
Add garlic paste once the onion becomes brown.
Now add already marinated chicken pieces and cook.
After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in water.
Mix all the ingredients.
Zaafrani murg is ready to serve.

Recipe from

~http://www.recipesindian.com~

Photo from

~http://chefranjanfuncookingmenu.blogspot.com~

Ingredients: Goat meat 1 lb Peppercorns 10 cumin seed 2 tsp Fennel seeds 1/2 Coconut grated 2 tbsp Red chilies 3 Onion 1 Ghee 2 tbsp Curry leaves Salt Method:  Wash and clean the goat meat and cut into small pieces. Place the washed goat meat in a pressure cooker and a little salt and let it boil for 15 minutes. Make a fine paste of curry leaves, cumin seed, peppercorns, fennel, curry leaves and coconut with very little water. Heat the pan with ghee and add red chilies, fry for a minute and then add finely sliced onions and fry well until it becomes clear. Then put the finely ground masala and fry well till the aroma comes out. Put the boiled goat meat and salt and little bit of water and let it simmer in low flame for 15 minutes. Cook till the oil separates on top and nice gravy is formed.

Recipe and photo from

~http://www.numkitchen.com~

  • 2 cups Puffed Rice (Kurmura/Murmura)
• ½ cup (118 ml) Sev
• 1/4 cup (59 ml) Roasted Masala Chana Dal
• ¼ cup (59 ml) Green Chutney
• ½ cup (118 ml) Tamarind Chutney
• 2 tbsp Garlic and Red Chili Chutney
• 1 tsp Lemon Juice
• ¼ cup (59 ml) Coriander Leaves (chopped)
• 1/4 cup (59 ml) Roasted Peanuts
• 8 Puris Crisp
• 1 Onion (chopped)
• 2 Potatoes (medium)
• 2-3 Green Chilies (finely chopped)
• Salt to taste Method: 

 

•	Boil the potatoes, remove peel and cut into bite sized pieces.
•	Take a bowl and put peanuts, potatoes, puffed rice, green chilies, onion, roasted chana dal, half of the sev into the bowl and toss well.
•	Add 4 crushed puris, salt and mix well.
•	Put all the chutneys as per your taste and mix well.
•	Pour lemon juice and stir.
•	Garnish with coriander leaves and the remaining sev.

Suggestions: Serve immediately with remaining puris to eat with. 

Recipe and photo from

~http://www.indobase.com~

1 c. plain yogurt 1 c. heavy cream 2 med. onions, coarsely chopped 1/4 c. blanched almonds 2 Tbsp. chopped fresh ginger 2 Tbsp. ground coriander 1 Tbsp. ground cardamom Salt and freshly ground pepper to taste 2 lbs. boneless lean lamb, cut into 2-in. pieces 1 to 2 lbs. potatoes, peeled and quartered

Method:

Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.

Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and let it come to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 mins.

Serves 6 to 8.

Recipe and photo from

~http://www.numkitchen.com~

• 2 cup: Ripe pineapple cut into 1/2″ square pieces
• 2 dsp: Coconut oil
• ½ tsp: Turmeric powder
• 1 cup: Grated coconut
• 1-2: Dried red chilli
• ½ tsp: Mustard seeds
• 3 : Dried red chillies (cut into 6 pieces)
• 1 sprig: Curry leaves
• 1 tsp: Crushed mustard
• Salt to taste

Method

1. Boil pineapple, with turmeric and salt in ½ cup water.
2. Grind coconut with dried chilli to a fine paste.
3. Heat the oil and season with mustard seeds.
4. Saute the coconut paste and add the curry leaves and dried red chillies.
5. When it is done, add the boiled pineapple pieces.
6. The gravy should be thick and the cover the pineapple pieces.
7. Add the crushed mustard just before removing the pachhady from fire.

Recipe and photo from

~http://www.surfindia.com~

• 6-8 slivered Almonds
• 1 tsp semi crushed Cardamom Seeds
• 1/2 tsp Cardamom Powder
• 2 tbsp Gulkand (a mixture with rose extract)
• 1/2 kg soft Khoya
• 1 tsp slivered Pista
• 2 cups powdered Sugar

Method

1. Take a heavy pan and lace it on low flame.
2. Put gulkand into it and stir gently to make a soft lump.
3. Take the pan off from the flame.
4. Leave it aside to cool.
5. Now take a steel grater and grate khoya.
6. Add powdered sugar and mix it well.
7. Transfer the mixture in a large & non-sticky pan.
8. Heat it on high flame for few minutes.
9. Now heat it on low flame with continuous stirring.
10. When the mixture turns thick, remove the pan from the fire.
11. Add cardamom powder and mix well.
12. Allow the mixture to cool. Don’t forget to turn occasionally.
13. Take a small portion of mixture on your palm and flatten it like a chapatti.
14. In the center, place a very small amount of gulkand mixture.
15. Roll the chapatti gently so that gulkand gets covered by the mixture.
16. Press the roll slightly like a biscuit.
17. Repeat the procedure to make more rolls till the all the mixture is consumed.
18. Garnish the rolls with slivered pista, almonds and cardamom seeds.
19. Allow the rolls to cool.

Recipe and photo from

~http://www.surfindia.com~

• 250 gm: Maa ki dal, washed
• Curd
• 1/2 cup: Onion, chopped finely
• 1 inch piece: Ginger, chopped, small pieces
• 2-3: Green chillies, chopped
• 1/2 tsp: Cumin seed
• 1/2 tsp: Salt
• 1/4 tsp: Soda-bi-carb
• 15-20: Raisins-
• 750 gm: Oil for frying,
• Green coriander, chopped, for garnish
• Water to soak daal

Method

1. Wash and soak daal in enough water to cover the dal. Soak it for three hours.
2. Drain water and grind.
3. Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
4. Heat oil. With moistened hands, make Bhalla with daal batter into 2″ discs.
5. Deep fry – each Bhalla – light brown.
6. Drain oil, keep aside.
7. Soak in hot water for ten minutes. Press out water lightly.
8. Beat curds, add salt, 1/2 tsp cumin seeds.
9. Soak-raisins in water for ten minutes. Add to the curd.
10. Lay Bhallas in a flat dish-pour curds on it.
11. Garnish with red chilli powder-chopped coriander, powdered cumin seeds.
12. Serve with imli chutney and extra beaten curd.

Recipe and photo from

~http://www.surfindia.com~

  • 1 cup Poha
• 1 tbsp Oil
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli Powder
• 1 tbsp Dry Roasted Peanuts
• 1 pinch Hing
• 1/2 cup Instant Oats (optional)
• 1 cup Corn Flakes
• 1 tbsp Dried Coconut Flakes
• 1 tbsp Dry Roasted Slivered Almonds (optional)
• 1 tsp Salt
• 1 pinch Sugar
• Few sprigs of Curry Leaves Method: 

 

•	Heat 1 tbsp oil in frying pan; add turmeric powder, hing, and chilli powder.
•	Add poha immediately.
•	Cook the content under medium heat for about 5 minutes.
•	Add corn flakes, coconut flakes, oats, sugar, salt, peanuts and almonds when it turns crispy.
•	Mix it well for about 2 minutes and remove it from heat.
•	Allow it cool and store the mixture in an air-tight container.    Recipe from ~http://www.indobase.com~ Photo from ~http://simplyspicy.blogspot.com~

1 chicken- cut into 8 pieces
5-6 tbsp oil
4-5 cloves
1 tej patta
1″ dalchini
1 medium onion- sliced thinly
1″ piece ginger – grated

For the Marinade :
3-4 tbsp curd
1 tbsp red chilli powder
1 tsp salt, or to taste, 1/2 tsp haldi
1 1/2 tbsp garlic paste, 1 tbsp ginger paste

Grind Together :
1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi

Method :
Mix together all the ingredients of the marinade – curd, saunf, sonth, salt, red chilli, haldi, ginger and garlic paste, Add chicken. Let it marinate for 2 -3 hours.
Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes
Add sliced onion and grated ginger. Fry till golden brown
Add chicken along with the marinade. Mix well
Add powdered jeera and cardmoms. Fry for 2-3 minutes.
Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with rice.

Recipe from

~http://www.recipesindian.com~

Photo from

~http://fullmeals.com~

• 2 cup: Wheat flour
• 2 to 3 tbsp: Rice flour
• 300- 400 gm: Red carrots, grated
• 6-7: Green chillies, crushed
• A small piece: Ginger, grated
• 6-7 cloves: Garlic, crushed
• 1 cup: Coriander leaves
• 1 small bunch: Fresh fenugreek leaves, chopped finely
• 2 tbsp: Oil
• Buttermilk or yoghurt to bind the dough
• Salt to taste
• 1 tsp: Sugar (optional)
• Oil for frying

Method

1. Chop the fenugreek leaves finely. Wash them in sufficient water. Allow the water to drain completely.
2. Also wash coriander leaves and chop it.
3. Peel the carrots and grate it.
4. Take wheat flour in a big bowl, add all the ingredients.
5. The dough is ready.
6. Take a lemon sized ball from the dough. Rub in the rice flour and roll out.
7. Fry it on a griddle.

Recipe and photo from

~http://www.surfindia.com~

For Tempering
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds (jeera)
• 1/2 tsp Asafoetida (hing)
• 1 tsp Oil Method:  

•	Wash green gram and then soak it in water, for atleast four hours. Now, grind it to make a paste, adding ¼ cup of water.
•	Add fruit salt, salt and green chili- ginger paste to it and mix well.
•	Take a pan and heat the oil in it.
•	Add mustard seeds, cumin seeds and asafetida to it.
•	When the mustard seeds start to crackle, add this tempering to the grounded dal paste and mix well.
•	Now, take the idli moulds and put the mixture in it.
•	Steam for 5- 7 minutes.
•	Serve hot.
•	Serve with chutney.  Recipe from ~http://www.indobase.com~ Photo from ~http://indijskakuhinja.blog.hr~

Method :
Heat oil. Add tej patta and laung. Fry for 2-3 minutes
Add chicken. Fry for 3-4 minutes
Add sounf, sonth and salt. Fry for 2-3 minutes. Add cruched cardamons
Reduce heat. Add beaten curd. Mix well. Keep stirring till it boils
Cover and simmer on low heat till chicken is well cooked and some graavy remain.
Sprinkle garam masala and serve.

Recipe and photo from

~http://www.recipesindian.com~

• Ingredients ‘A’
  • 1/2 fresh: Bitter gourd (pavakkai)
  • 1 pc: Brinjal (egg plant)
  • 1 pc: Drum Stick
  • 4 pcs: Ladies finger
  • 3-4: Red chillies (split into 2)
• Ingredients ‘B’
  • 1 cup: Sambar dal (Red gram dal)
  • 1sprig: Curry leaves
  • ½ tsp: Turmeric powder
  • 1 cup: Water
• Ingredients ‘C’
  • Size of a golf ball: Tamarind
  • 1sprig: Curry leaves
  • ¼ tsp: Asafoetida powder
  • 1 tsp: Red chilli powder
  • ¼ tsp: Grated molasses
  • 2 tbs: Coconut oil
  • Salt to taste
  • 1 cup: Water
• Ingredients ‘D’
  • ¼ tsp: White gram dal
  • 2 tbs: Dried coriander seeds
  • ¼ tsp: Fenugreek
  • 4 no: Dried chilli
  • ½ tsp: Coconut oil
• Ingredients ‘E’
  • 2 tsp: Coconut oil
  • 2-3: Dried chillies split into two
  • 1 tsp: Mustard
• Ingredients ‘F’
  • A few: Coriander leaves

1. Clean the vegetables and slice into long pieces.
2. Wash the dal.
3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
5. Mash the tamarind in 1 cup water and strain.
6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
9. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Recipe and photo from

~http://www.surfindia.com~

  Method:

•	Bring the milk to boil in a pan and simmer it till it gets reduced to half.
•	Add sugar and cook for some more time till it gets thickened.
•	Now add cardamom powder and put off the flame.
•	Allow it to cool. Garnish with chopped dry fruits.
•	Basundi is ready. Serve chilled.      Recipe and photo from  ~http://www.indobase.com~

350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 ½ tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted
1½ tsp chat masala

Method :

Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.

Recipe and photo from

~http://www.recipesindian.com~

• 200 gm: Besan
• 250 gm: Curd
• 2 tbsp: Ghee
• 1 tsp: Dhaniya
• 1 tsp: Red chilly powder
• 1 tsp: Salt
• 2 tsp: Oil
• Haldi a pinch

Method

1. Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
12. Finally put the tadka of red chilly powder.

Recipe and photo from

~http://www.surfindia.com~

  • 1 big Brinjal or 2 small Brinjal
• 3 Red Chilies
• 3 Green Chilies
• 1 piece Ginger
• 2tsp Coriander Seeds
• 1tsp Turmeric Powder
• Oil for frying
• Few Lemon slices
• Salt to taste Method: 

 

•	Cut the brinjal into circular pieces and keep it aside.
•	Make paste of green chilies, red chilies, ginger, turmeric powder, and coriander seeds, in a grinder. Now add salt to the paste and mix it well.
•	Coat the paste on both sides of the brinjal pieces.
•	Heat the oil in a pan and shallow fry the coated brinjal pieces.
•	Place the fried brinjal pieces on absorbent paper to do away with extra oil and serve with lemon slices.    Recipe and photo from ~http://www.indobase.com~

]]> http://eateastindian.com/blog/how-to-make-baingan-bhaja/990/feed 0 http://eateastindian.com/blog/how-to-make-moghlai-biryani/983 http://eateastindian.com/blog/how-to-make-moghlai-biryani/983#comments Wed, 10 Aug 2011 00:36:52 +0000 admin http://eateastindian.com/blog/?p=983 Ingredients:

2 cups pulao rice
500 gm mutton
1 lime
? cup almonds or cashewnuts
a few spring mint
6 tbsp fat
¼ bunch coriander leaves
1 cup onions
1 inch piece ginger
3-4 green chillies (finely chopped)
3 flakes garlic
1 cup curds
½ cup milk
4 to 5 red chillies
a pinch turmeric
2-3 cardamom
2-3 cloves
1 inch stick cinnamon
2 bay leaf
a pinch sweet cumin
a little saffron
Wheat flour paste enough to seal pan

Method:

Wash, clean and cut the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat. Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three-fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint.
Add lime juice and mix well. Add curds mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a strong pan put in layers of rice, mutton and fried onion.
Repeat till all ingredients are used up.
Pour remaining milk and fat over the rice.
Cover pan and seal edges with wheat flour paste.
Place in an oven 143ºC for one hour and serve very hot.

Recipe and photo from

Recipe and photo from

~http://www.recipesindian.com~

• 500 gm: Basmati rice
• 2 cups: Milk
• ½ cup: Cream
• 1 cup: Fruits (chopped, mixed)
• 1 tsp: Sugar
• 2 tsp: Ghee
• 3-4: Cloves
• 1-2: Bay leaf
• 1 inch long piece: Cinnamon
• 3-4: Cardamom
• ½ tsp: Cumin seeds
• Rose water
• Salt to taste

Method

1. Gently wash rice and soak in water for about 10-15 minutes.
2. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
3. Sprinkle few drops of rose water before serving.

Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.