Masalaydar Kofta Biryani Recipe

Ingredients

For Kofta
Beef Mince (lean) : 500 gm
Green Chili (fine paste) : 1 tablespoon
Fresh Coriander (finely chopped) : 2 tablespoons
National Kofta Masala : 2 tablespoons
Fried Onion Paste : 3 tablespoons
For Biryani Masala
National Basmati Rice : 3 cups
Oil : 1 cup
Koftas (as explained) : 10-12 balls
Onion (thinly sliced) : 2 medium
National Ginger & Garlic Paste : 1 tablespoon each
National Sindhi Biryani Mix : 1 packet
Tomatoes (chopped) : 4 medium
Yogurt : 1 cup
Fresh Mint : 1/2 cup
Fresh Coriander : 1 cup
Green Chili : 6
Ghee : 2 tablespoons
Kewra Essence : 1/2 teaspoon
Zarda Food Color: pinch

Method
For Kofta
• In a food processor combine all the ingredients and make a smooth mixture. Wet your palms to make 10 -12 balls and keep aside to be used as directed in the recipe.
For Biryani Masala
Wash and soak National Basmati Rice for at least 15 minutes.
Heat oil and fry the koftas gently for 2-3 minutes till they are light brown. Remove koftas from the pan. Place on absorbent paper and keep aside.
Using the same oil, fry onions till light brown in color.
Now add National Ginger Paste, National Garlic Paste, National Sindhi Biryani Masala, and tomatoes. Cook until tomatoes soften; do bhunai.
Gently place the cooked koftas in the gravy and give dum for 2-3 minutes.
While the kofta gravy is on dum, in a food processor blend yogurt, fresh mint, fresh coriander and green chilies to a smooth paste.
Prepare National Basmati Rice by adding 3 tbsp of National Iodized Salt to boiling water and boil the rice till it reaches do kanni stage. Strain.
Keeping the gravy at the bottom, pour yogurt mixture over and layer with the rice.

Tarka Handi Kabab Recipe

Ingredients

For Kababs
Beef minced : 250 gm
Fried Onion Paste : 1 tablespoon
Peanuts (finely crushed) : 1 tablespoon
National Seekh Kabab Masala : 2 tablespoons
Bread Slice : 1 medium
Charcoal for koyle-ka- dum : 1 inch piece
Oil for frying : 2-3 tablespoons
For The Masala Mix
Oil : 4 tablespoons
Curry Patta (Curry Leaves) : 5-6 leaves
Garlic (thinly sliced) : 2-3 cloves
Tomato Puree : 2 cups
Yogurt (beaten) : 1/2 cup
Crushed Chili : 1 tablespoon
National Iodized Salt : to taste
Kababs (cooked) as explained above
Lemon Juice : 1 teaspoon

Method
For Kababs
Cut-off the crusts of the bread slice; soak in water and gently squeeze all the water out.
Combine all the ingredients in a food processor to make a fine paste.
Give koyle-ka-dum and marinate for 30 minutes in the refrigerator.
Wetting your palms, take a small portion and roll 3-4 inches in length.
Heat up a fry pan; using a little oil fry the kababs until brown. Place them on absorbent paper and keep aside.
For the Masala
Heat 4 tablespoons of oil in sauce pan; crackle the curry leaves and garlic.
Now add tomato puree and cook till it thickens.
Add yogurt, crushed chili, and National Iodized Salt. Stir well and cook for a few minutes.
To this add the pre-cooked kababs and give dum for 5 minutes or until the gravy reaches a thick consistency.

Beef Biryani Recipe (Saloni Biryani)

Ingredients

Meat : 1/2 kg
Tomatoes : 1/2 kg
Dried Prunes : 50 grams
Rice : 1 kg
Cumin Seed : 1 teaspoon
Fresh Coriander : 1 bunch
Fresh Mint : 1 bunch
Green Chilies : 6
National Refined Salt : 1/2 teaspoon
Onions : 250 grams
Ginger Garlic Paste : 2 teaspoons
Oil : 1 cup
National Bombay Biryani Masala : 1 packet (50 grams)

Method
Begin by putting the rice to soak for half an hour.
Heat the oil and fry the onions to a crisp brown color.
Add the meat, 2 glasses of water, and cook for half an hour or until the meat is tender.
Now toss in the tomatoes, dried prunes, ginger garlic paste, National Bombay Biryani Masala and fry thoroughly.
Scatter green chilies, coriander and mint on top and turn off the heat.
In another large pot, heat 2 tbsp oil and flash-fry the cumin seed until it stops crackling.
Add the soaked rice and salt; stir to coat the rice with oil.
Pour in enough water to start the rice steaming.
When the rice is half-cooked, scoop out some from the center and fill the cavity with the meat mixture.
Cover the meat with the scooped rice, add 1 cup of water and cook on low heat for half an hour until the rice is cooked through.

Daigi Nihari Recipe

Ingredients

Oil : half cup
Onion (sliced) : 1 medium
Beef Shank (boneless) : 1 kg (large pieces) (100 gms each at least)
Marrow bone / Knuckles : 2-3 each
National Ginger & Garlic Paste : 1 tablespoon each
National Chili Powder : 1.5 tablespoons
National Garam Masala : 1 teaspoon
Fennel Seeds (powder) : 2 tablespoons
National Delhi Nihari Masala : 3 tablespoons
National Iodized Salt : to taste
Atta : 8-10 tablespoons
Green Chili for garnish
Fresh Coriander for garnish
Ginger (finely julienne) for garnish
Lemon (wedges) for garnish

Method
In a large sauce pan heat oil and cook onions till light brown at a low heat.
Turn the heat to medium and add the meat along with marrow bone, National Ginger Paste, National Garlic Paste, National Chili Powder, National Garam Masala, fennel seeds powder and National Delhi Nihari Masala. Cook with little water and do bhunai for about 5-6 minutes.
To this add about 8-10 cups of water and put it on simmer with the lid on for 2-3 hours.
Once the meat is tender, you should have enough liquid left to make gravy (about 4-5 cups). Take out the bones at this stage. Take the marrow out of bone, skim out the roghan and reserve it for serving.
Stir atta with 1½ – 2 cups of water and pour while stirring little at a time till desired consistency1 is achieved. Bring to a full boil, turn the heat low and cook for another 10-15 minutes.
Best to serve after few hours; add back the roghan and bone marrow. To make it extra special cooked goat brain can be added.

Achari Biryani Recipe

Ingredients

Oil : 1 cup
Mutton : 750 gm
National Ginger & Garlic Paste : 1 tablespoon each
National Achar Gosht Masala : 1 packet
National Garlic Pickle : 2 tablespoons (optional)
Crushed Chili : 1 teaspoon
Yogurt : 1 cup
Tomato (chopped) : 3 medium
Lemon Juice : 2 tablespoons
Green Chili : 8-10 (large)
National Basmati Rice : 3 cups
National Iodized Salt : 3 tablespoons
Water : 3 liters, for boiling rice
Lemon (sliced) : 2 – 3 medium

Method
Heat the oil and cook the mutton on a high heat until brown. Turn the heat low and add National Ginger Paste, National Garlic Paste, National Achar Masala (reserve 1 tbsp), National Garlic Pickle, crushed chili, and yogurt; do bhunai.
Now add tomato and 1 cup of water; allow it to cook on low heat with the lid on till the meat is tender. Add more water if required. You should have 1 1/2 cups of gravy left.
Meanwhile slit the green chilies. Combine the reserved 1 tbsp of National Achar Masala with lemon juice and stuff the slit chilies.
Wash and soak 3 cups of National Basmati Rice in water for 15 mins. In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Drain and use.
Place the stuffed green chilies on top of the achari meat gravy; top with the do kanni rice, cover the lid and put it on a dum.

Qeema Matar

Ingredients 


Minced Meat: 1/2 kg 
Oil: 1/2 cup 
Fried Onion: 1/2 medium sized 
Green Chili: 2 
Fresh Coriander: 1/2 cup 
Papaya Paste: 1 tbsp 
National Ginger Garlic Paste: 1 tbsp 
Tomato: 4 
National Bihari Kabab Masala: 1/2 packet 
Green Peas: 1 cup 
Ginger: For garnish 
Charcoal: For dum 
Method 
Combine minced meat, fried onion, green chili, fresh coriander, papaya paste, National Ginger Garlic Paste, tomato and National Behari Kabab Masala in a chopper blender and make a fine paste. 
Heat up a small piece of charcoal and place over a minced meat using a bread slice as a base. Pour 1 tbsp of hot oil, cover and let it rest in a refrigerator for 2-3 hours. 
Heat oil in a pan and fry green peas for a few minutes. Strain and keep them on a side. 
Add the marinated minced meat in the same pan using same oil. Put it on simmer with the lid on for 45 min to 60 min. 
Add some fried green peas and butter. Turn up the heat and fry for few minutes.

Shahi Shami Kabab Recipe

Ingredients
Beef, Chicken
 or Mutton : 1/2 kg, minced
Daal Chana : 1 cup, soaked
Potatoes : 2, boiled
Eggs : 2
Garlic : 4 cloves
Fresh Coriander : 2 tablespoon, finely chopped
Green Chilies : 2, finely chopped
Ginger : 1 teaspoon, finely chopped
Fresh Mint : 2 tablespoons, finely chopped
Oil For frying
National Garam Masala Powder : 1 teasoon
National Shami Kabab Masala : 1 packet (50 grams)
Method
Mix together minced meat, ginger, garlic cloves, garam masala powder, and National Shami Kabab Masala in a large pot with 2 glasses of water and the pre-soaked daal chana.
Cook on low heat for half an hour until the meat and daal are tender.
Raise the heat to evaporate any excess water, then turn off the heat and let the mixture cool.
Grind the cooled mixture in a chopper, beat in the eggs and add the potatoes, coriander, mint and green chilies.