Hyderbadi Biriyani (Mutton)

1 kg basmati rice
1 kg mutton
150 gm ghee
2-5 filaments saffron
4 tsp kewra water
1 cup mint leaves
10 green chillies, slit

75 gm raw papaya paste
50 gm ginger garlic paste
200 gm yoghurt
100 fried onions
salt to taste

50 gm red chilli powder
20 gm cumin deeds
6 green cardamom
4 black cardamom
6-8 cloves
4 bay leaves
1/4 tsp mace powder
1/4 tsp nutmeg powder

Take the masala except red chillies, mace, nutmeg,dry roast
and ground coarsely. Add the three powders and keep aside.
Mix all the ingredients of the marinade in a bowl and add the mutton. Refrigerate for three minutes.
Heat gee in a pan, add the meat with the marinade and
cook until done.
Add salt, mint leaves,green chillies and kewra water and cook for 2 more minutes. Soak the rice in water for one hour.
Boil water with salt and add the rice. Cook until its 75 percent done. Drain the rice and keep aside.
Place rice and mutton in layers; sprinkle saffron water.
Cover the lid and cook for 20-25 minutes on low heat.
Serve hot with salad and raita.

Palak Paratha

Spinach Leaves - A small bunch
Green chillies - 2 nos
Wheat Flour - 1/2 a kg
Ghee - 5 to 6 tbsp

Blanch spinach, cut the green chillies. Then puree the spinach n chillies together. Add the pureed mixture to the flour and give it a stir and add ghee & salt to that.knead the flour well and make a fine dough. And make parathas.

Folaa rice

225g. basmathi rice
20g. cloves,
20 g. cinnomon and 6 cardomons
1/2 tsp cummin powder
1/2 tsp pepper powder
5cadjunuts halved
3 tbs ghee or desired oil
1/2 small coconut (thin and thick milk)
1 big onion
a little salt

slice the onion thinly and temper in oil till it turns brown. then add rampe, rampe, curry leaves, cloves, cinnamon, cardomon, cadju nuts, and raisins and make it crisp and remove all the ingredients to a plate and keep aside.

To the remaining oil add basmathi rice, a little salt, cummin powder, pepper powder and saute it altogether. and add the thin and thick coconut milk , and cook till rice is tender. Lastly add the fried ingredients and serve with mutton masala or chicken masala.