Mughlai Recipes

Mughlai Biryani

Ingredients:

For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet)

4 large onions sliced thin

2 tsps garlic paste

2 tsps ginger paste

1/2 cup almonds

6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil

1" stick of cinnamon

5 cloves

3 pods cardamom

8 peppercorns

2 tsps coriander powder

1 1/2 tsps cumin powder

1 tsp garam masala

1 cup yoghurt

Juice of 1 lime

1 cup chicken/ beef stock

2 tbsps finely chopped coriander leaves

2 tbsps finely chopped mint leaves

Salt to taste

For the rice: 2 cups Basmati rice

Hot water

Salt to taste

3 drops orange food coloring (optional)

3 drops green food coloring (optional)

Method:

1.      Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!

2.      Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.

3.      Wash the rice in a sieve and add enough water to fully cover the rice - at least 4" over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.

4.      Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use.

5.      Heat 3 tbsps of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.

6.      Add the 2 remaining onions and fry till they are translucent.

7.      Add the ginger-garlic-almond paste and fry for 2-3 minutes.

8.      Add all the spice powders - coriander, cumin and garam masala and mix well.

9.      Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).

10.  Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.

11.  Cover the pot and allow to cook till the meat is tender.

12.  If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.

13.  Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.

14.  Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.

15.  Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.

Spicy Chicken Fry

Ingredients:

Chicken - 3 pieces
Chilli Powder - 1/2 tbsp
Turmeric Powder - 1/2 tbsp
Pepper Powder - 1/2 tbsp
Ginger-garlic paste - 1/2 tbsp
Beaten Egg
Oil
Ajinomoto
Salt

 Method:

1.Take a pan boil the water add turmeric powder,salt,chicken pieces for 10 mins.
2.Mix all the ingredients except oil in a bowl and make it as a smooth batter.
3.Then dip the chicken in it and deep fry till it done.
4.Serve it.
  

Nargisi Kofta Pullao Recipe

Ingredients :

For Koftas: 

500 grams mincemeat or kheema
1 medium-sized onion
2 piece Ginger
500 grams rice
8 tblsps Ghee
250 grams curd
2 piece Cinnamon stick (broken into bits)
2 large Cardamoms
2 bay leaves (crumpled)
a few pepperCorns
a few drops yellow food coloring
Salt to taste
250 grams green peas (shelled)
1/2 tsp Saffron Essence
a handful of fresh rose petals
2 rings canned pineApple (diced)
2 hard-bOiled eggs (shelled and quartered)
a few Pistachios (fried and chopped coarse)

Method:

To prepare the koftas, grind the kbeema to a paste, along with the onion, ginger, coriander, mint and chillies. Mix in the cream, 1 tbIsp of ghee, salt and garam masala and knead to a smooth mixture. Grind the almonds, pistachios, cashew- nuts, walnuts and saffron strands to a very smooth paste. Form the meat mixture into balls, each around a little of the nut paste. Now heat 4 tblsps of ghee and mix in the curd (blended with a large cup of water) and bring to a boil. Reduce the heat and immerse the meat balls carefully. Cook over slow fire till all the moisture is absorbed and the koftas are completely cooked. Remove from fire and cool. Now separate the balls from the gravy, and cover them with foil. Heat another 4 tblsps of ghee in a separate vessel and add the whole spices, then the rice, and fry for 5 minutes. Pour in the gravy (kept aside earlier), along with enough water to stand an inch above the level of the rice. Mix in the color and salt. Bring to a boil, reduce heat, and cook over a slow fire till the rice is half tender. Mix in the peas and continue cooking till the rice is completely tender and dry. Remove from fire, mix in the essence, and arrange in a serving dish. Now stir in the koftas, rose petals and pineapple. Garnish with eggs and sprinkle pistachios all over.

Keema Kaleji Recipe

Ingredients :

250 grams mincemeat or Keema
250 grams kidney or liver 250 grams Onions (minced)
1 piece Ginger
6 flakes Garlic
1/2 cup Ghee
1 little Milk
1 tblsp each of powdered cumin and Coriander seeds
1 tsp Turmeric powder
Salt and Chilli powder to taste
100 grams Tomatoes
150 grams curd (beaten)
6 sliced  Mint leaves
4 hard-boiled eggs (shelled and halved)
1 tblsp Garam masala
a large handful of sliced Coriander leaves

Method:

1.      Grind the onion, ginger and garlic to a paste.

2.      Heat the ghee and fry the paste, sprinkling a little milk now and then till it turns golden. 

3.      Add the Keema (mincemeat) and kidney or liver. 

4.      Cover tight and cook over a slow fire till completely dry. 

5.      Then fry to a rich red color, and add the cumin, coriander, turmeric, salt and chilli powder, along with tomatoes, curd and mint. 

6.      Cover tight and continue cooking over a slow fire till the mutton is tender and almost dry. 

7.      Remove into a serving dish and arrange the egg halves on top. 

8.      Sprinkle the garam masala all over, along with the fresh coriander leaves.
Serve hot.

Bhuni Kaleji Recipe

Ingredients : 1 kilogram of Liver (Kaleji) 5 Mint Leaves (Podina) 1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.) 1 tbsp. of Turmeric Powder (Pisi Haldi) Salt (to taste) 1 tbsp. of Ginger Paste (Pisi Adrak) 1 tbsp. of Garlic Paste (Pisa Lehsan) Water (enough to boil liver) 3 tbsp. of Cooking Oil

Method:

1.      Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain. 

2.      Chop liver into medium bite-size pieces.

3.      Mix all of the remaining ingredients together. Add the liver pieces to ingredients and mix again.

4.      String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving. 

5.      Garnish with mint leaves and serve hot.

Tawa Kaleji Recipe

Ingredients :

• 1 kg Beef or Mutton liver
• Salt to taste
• 2 tbsp Ginger and Garlic paste
• Red chili powder 1 tsp or to taste
• Turmeric powder ½ tsp
• Cumin 1 tsp (toasted, crushed)
• Coriander 1 tsp (toasted, crushed)
• Black pepper 1 tsp (toasted, crushed)
• All spice powder ¼ tsp
• Red chili 1 tsp (crushed)
• Onion 2 finely chopped
• Green chili 4 (thinly sliced)
• Fresh green Coriander 2 tbsp finely chopped
• Tomatoes 250 gm. finely chopped
• Dry Fenugreek ¼ tsp.
• Oil ½ cup
• Lemon juice of 1 

Method:

1.Cut liver into little cubes.
2. Marinate it in ginger garlic paste, turmeric powder, red chili powder, crushed cumin, crushed coriander seed, crushed black pepper, all spice powder, chopped onion, dry fenugreek, crushed chilies, finely chopped tomatoes, lemon juice, oil and salt.
3. Heat a griddle or frying pan and grease it.
4. Put the marinated liver on to the hot pan.
5. Stir fry till the liver is cooked and the spices are well combined.
6. Sprinkle some chopped green chili, sliced ginger and chopped green coriander leaves on top.
7. Now serve hot Tawa Kalaiji with naan, chapatti or paratha. 

Kaleji Tikkey Recipe

Ingredients :

Goat's liver 1 no
Garlic 1 bundle
Salt to taste
Ginger 1 small bundle
Crushed red pepper as requird
Yoghurt 250 grams

Method:

1.First of all wash liver with clean water atleast three times then prepare pieces of it.
2.Crush garlic and giner and mix red pepper and salt in it then add this mixture into yoghurt and mix with motor untill all the ingredients becomes well mixed.
3.Apply this mixture on the liver's pieces like that it covers all the parts of that pieces and leave these pieces for several hours.
4.If these tikkays are required to eat at night then apply this mixture in the afternoon.
5.Some people do not apply this mixture and roast liver's pieces in sticks and eat but this can be unhealthy.
6.While this mixture is very healthy and digest quickly and prepare blood in human body.
7.After several hours of battering tie these pieces on sticks and prepare fire.
8.After few2 minutes of cooking they will be able to eat.
9.It is not only delicious but also prepares blood into body.

Seekh Kabab Recipe

Ingredients :

500 grams mincemeat or keema
1 large onion
4 Green chilies
6 flakes Garlic
2 piece Ginger
2 handfuls Coriander leaves
1 handful Mint leaves
2 tablspn Garam masala
Salt and Chilli powder to taste a little Ghee

Method:

Mince the onion, chillies, garlic, ginger, coriander and mint leaves together. Mix with all the above ingredients and knead to smooth mixture. warm the skewers, then rub them with a few drops of melted ghee. spread a little of the mixture on the palm of your hand, then pierce the skewer through its center Arrange the keema rings in rows on each skewer. Brush with melted ghee on all sides of the rings and grill over on open fire, brushing frequently with ghee until the kababs are cooked to a beautiful golden color. Remove on to a plate and serve with mint chutney, onion rings and lime wedges.