1 pack Vermicelli 4½
ltr fresh whole milk 1 cup sugar 5-6 whole cardamom ½ tsp cardamom
powder 1 cup slivered almonds, cashews and pistachios ½ cup fresh cream ½ tsp saffron strands 3 tbsp charoli nuts ½ cup raisins ½
tsp rose water 1 tbsp butter Procedure:
Fry the vermicelli in the butter until well
brown. Fry on low heat until all the butter is dried up. Add in ¼ cup sugar and fry
again. Add in the whole milk cup-by-cup, stirring constantly, and bring to boil. Sauté
the raisins, whole cardamom, and slivered almonds, cashews and pistachios, and add the remaining sugar. Reduce
the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved. The vermicelli
must be very soft by now. Quickly add in the rose water, charoli nuts and fresh cream and let simmer covered
for 10 minutes. Garnish with the saffron strands and powdered cardamom, and serve immediately.
- ½ cup pasta
- 1 ltr milk
- 1 tbsp rice
- ½ cup condensed milk
- 500 gm Khoya
- 10 (blanched and slivered) almonds
- 1 pinch nutmeg or Elaichi powder
- A little Kesar
- 1 cup sugar
- 1 Pistachio
- 2-3 chironji seeds
- 5 rose petals
- Silver foil for garnishing
- Boil half ltr water, add pasta, and boil till soft. Strain the water and rinse in cold water.
- Roast rice in ghee and coarsely powder it.
- In a deep pan, boil milk for 10 minutes. Add rice to the milk boil on slow fire.
- Add condensed milk and grated khoya.
- Add almonds, nutmeg and cardamom powder.
- Reduce milk to 50% to obtain a nice thick consistency.
- Garnish it with silver foil rose petals, pistachio and chironji seeds.
- Serve either hot or cold.
Basmati rice -
Mutton (diced into small pieces) - 1kg
Garam masala - 2 tsp
Red chillies - 6 nos.
Cashew nuts - about
Onions (chopped) - 1 large
Cloves - 5 nos.
Cinnamon sticks - 2 nos.
Cardamom - 2 nos.
- 3 nos. or to taste
Fresh coriander (chopped) - 6 sprigs
Mint (chopped) - 1 small bunch
Ginger-garlic paste - 1
Saffron (dissolved in ¾ cup milk) - 3 tsp
Yogurt (beaten) - 1 cup
Lime - 2 nos.
Boiled eggs - 4 nos.
/Oil - 5 tbsp
Salt - to taste
- Grind the chillies and cashew nuts together.
- Mix the mutton pieces with the ginger-garlic paste and the beaten yogurt and keep aside.
- Heat four tablespoons of ghee/oil and fry the chilli paste. To this add the mutton, one-fourth
of the fried onion, 1 tsp garam masala and salt to taste.
- As the ghee separates from the mixture, add one and a half cups of warm water and pressure
cook till softens.
- Take a wide vessel, fry the whole spices in 1 tablespoon ghee/oil.
- Add the rice and fry a little, add green chillies and salt to taste and enough water for the
rice to cook.
- When the rice is cooked, spread it on a plate and remove the spices.
- Make a green mixture of the chopped coriander, pudina, garam masala and fried onions and keep
- Take another wide vessel (thick bottomed) and line it with ghee, spread a layer of rice in
it and cover it with half the mutton. Spread half of the green mixture and the juice of a lime on it.
- Put a layer of rice followed by a layer of mutton and finish with a final layer of rice. Spread
saffron milk and some ghee on the top layer of rice.
- Cover tightly and cook for 20 minutes over slow fire.
- Garnish with boiled eggs.
- Serve hot.
Basmati rice -
Mutton (cut in pieces) - 1/2 kg
Onions (sliced) - 3 nos.
Ginger-garlic paste - 1/2 tbsp
- 1 tsp
Red chillies - 3 nos.
Cinnamon stick - 1 no.
Yogurt (beaten) - 1/2 cup
Green cardamom - 3 nos.
corn - 5 nos.
Cloves - 5 nos.
Shahjeera - 1/2 tsp
Turmeric powder - 1/2 tsp
Saffron soaked in warm milk - 1/4
Coriander (chopped) - few sprigs
Mint (chopped) - 1 handful
Apricots - 5 nos.
Dry fruits - as per taste
- as required
- Fry the dry fruits & apricots in ghee with a little salt to taste.
- Fry onions and add to the red chillies. Grind to a fine paste.
- Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and
- In a pressure cooker heat the ghee, add the marinated mutton and pressure cook till done.
- Heat some ghee in another vessel, add the whole spices, fry for a while and then add the washed
- Add salt and warm water so that the water level reaches 1½ inches above the rice and cook till
the rice is done.
- Remove the vessel from the flame, spread out to cool and remove the whole spices.
- Apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle a little garam masala
- Cover with a layer of rice, followed by melted ghee and saffron milk.
- Lastly, add the fried nuts. Cover tightly and cook on slow fire for 15-20 minutes.
- Mix and serve hot garnished with chopped coriander & mint.
Fish - 1 kg
rice - 1 kg
Onions (big) - 1 kg
Tomato - 1/2 kg
Crushed ginger - 1 cup
Green chillies - 1 cup
- 1 cup
Coriander leaves - ¼ cup
Mint leaves - ¼ cup
Dry fruits - Cashew nuts, raisins - 100 grams each
Powder - 1 tsp
Chilly powder - 1 tbsp
Salt - as required
Lemon juice - 2 tsp
Garam masala - 2 tsp
Oil - As
Ghee - 400 grams
Slice the fish into medium pieces, breadth wise.
Marinate the fish with salt, chillies and turmeric powder. Shallow fry and keep
Clean the rice and drain well. Cook the rice in thrice the quantity of water
after adding sufficient salt. When almost ready, sprinkle the garam masala over it.
Sauté half the quantity of onions in a little ghee until golden brown.
Similarly, fry the cashew nuts and raisins in ghee and keep aside.
Sauté the remaining onions in ghee, add the ginger and garlic and tomatoes. Add
sufficient salt and lemon juice to it.
Take a large vessel put a layer of rice at the bottom, then spread a layer of
sautéed masala, fried fish, coriander leaves and mint leaves, then put some more rice over it as next layer and repeat till
all the ingredients are over.
Garnish with a few onions, cashew nuts and raisins. Close the vessel with a tight
lid and place it in an oven and bake until the top layer becomes brown.
Serve hot with green salad.
Lamb (diced) -
Onions (finely sliced) - 4 nos.
Plain yoghurt, beaten - 450 grams
Red chilli powder - 1 tbsp
Tomatoes (puréed) - 1 cup
Turmeric - ¼ tsp
Ground coriander - 1 tbsp
Ground garam masala - 1 tsp
- 4 nos.
Pepper corn - 6 nos.
Bay leaves - 2 nos.
Black cardamom - 2 nos.
Cinnamon stick - 1 nos.
- 2 cloves
Ginger (crushed) - a 2 cm piece
Potatoes (peeled and cut into 3-4 cm chunks) - 225 grams
- 600 grams
Saffron soaked in 100 ml water - 1 large pinch
For the garnish
Boiled eggs -
Cashew nuts - 10 grams
Blanched almonds - 10 grams
Sultanas - 20 grams
Cooking oil - 1 tbsp
Wash the rice and leave it to soak for 30 minutes.
In a heavy based saucepan heat the oil and add onions. Sauté until dark golden
Keep aside about 2 tbsp of the chopped onions to use later as garnish.
Add the meat to the sautéed onions and cook till evenly browned.
Add the pepper corn, cloves, bay leaves, 1 tablespoon salt, chillies, turmeric,
coriander and tomatoes, as well as the ginger, garlic and yoghurt. Also add in 200 ml water.
Leave to cook for 45 minutes until the meat is tender. Stir frequently to prevent
meat from sticking to the bottom of the pan and add water if necessary.
Once meat is ready, add potatoes, garam masala and cover. Cook until potatoes
are ready (about 10-15 minutes). Take the dish off the stove and place aside.
Next, fill a large pan with water. Add 1 tablespoon salt, cinnamon and cardamoms.
Bring to boil. Add rice to water, and cook until the rice is done.
Once cooked, drain the rice and keep aside.
In a dish, first place a layer of rice (2.5-3.5 cm deep) then a layer of meat.
Keep on layering until both rice and meat are used up finishing with a layer of rice at top.
Drizzle saffron over the top layer of rice and garnish with fried onions.
Cover with a tight lid and place on the stove for 10-15 minutes to steam.
Meanwhile, heat oil in a frying pan and roast the almonds, cashew nuts and sultanas
until golden brown.
Transfer rice and meat to a hot serving dish, fluff up the rice with a fork then
garnish with sliced boiled eggs and fried nuts.
EASY MUTTON BIRYANI*
Rice - 2 cups
(cut into small pieces) - 3/4 kg
Ginger - a 2 inch piece
Garlic - 8-10 cloves
Mint leaves - 1 handful
leaves - 1 handful
Curds - 1 cup
Pepper - 8 - 10 nos.
Cloves - 4-5 nos.
Bay leaf - 1 nos.
Green cardamom -
Onions - 3 nos. (sliced)
Biryani masala- 3 tsp
Salt to taste
Grind the ginger, garlic, mint, coriander, curd & little salt.
Marinate the meat in the above mixture for 30 minutes.
Add 2 cups of water to the marinated meat and pressure cook till done.
Heat the oil, add the remaining spices, sliced onions, salt and biryani masala.
Fry till oil separates.
In a pressure cooker, add soaked basmati rice and meat mixture along with water
and fried onions.
Pressure cook till done.
Garnish with fried onions, nuts and slices of boiled egg.
sized (shelled) - 500 grams
Onions medium sized (chopped finely) - 3 nos.
Ginger and garlic paste - 2 tbsp
(chopped) - 2 nos.
Green chillies - 2 nos.
Coriander leaves (chopped) - 4 tbsp.
Garam masala powder - 2 tbsp
powder - 1 tsp
Amchur powder - 1 tsp
Cardamom powder - 1tsp
Basmati rice - 500 grams
Fry the rice with 1/4th the quantity of the onions till it turns pink. Add water
and cook. Keep aside.
Fry the rest of the onions till brown.
Add the ginger-garlic paste and fry for a minute more.
Add the tomatoes and prawns.
Once the water has evaporated, add the dry masala and salt. Cook for a minute.
Layer the rice and the prawn mixture in a covered pan. Top it with the coriander
Seal the lid of the vessel using a dough made from wheat. Cook on low fire till
Serve hot with raita.
- 150 grams
Basmati rice - 2 cups
Mint leaves (roughly shredded) - 2/3 cup
Green cardamom - 4 nos.
corn (roughly ground) - 10 nos.
Onions (thinly sliced) - 2 nos.
Green chillies (slit in half) - 4 nos.
powder - 1 tsp
Cooking oil - 1 cup
Heat half cup oil in a saucepan and fry the jack fruit till brown.
Wash the rice and drain the excess water.
In a pressure cooker, heat a tablespoon of oil.
Slice onions and fry till they turn pink.
Add sliced jackfruit, mint leaves green chillies, salt, garam masala and the
rest of the spices.
Stir for about 5 minutes on low heat.
Add four cups water and stir well.
Close the lid of the cooker and let it cook.
Remove from fire after the second whistle.
Serve with raita.