Hyderbadi Biriyani (Mutton)

INGREDIENTS
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

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

FOR THE MASALA
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

METHOD
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

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

Method:
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

Ingredients:
225g. basmathi rice
spices:
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

Method:
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.

rice

Lentils Sri Lankan Style

Ingredients
2 cups red lentils
2 cups thin coconut milk
1 dried red chilli, broken into pieces
2 teaspoons pounded Maldive fish
1 teaspoon ground turmeric
1 tablespoon or oil
6 curry leaves
2 midium onions, finely sliced
5 cm (2 inch) strip pandan leaf
5 cm (2 inch) stick of cinnamon
small stalk lemon grass or strip of lemon rind
1/2 cups thick coconut milk
salt to taste

Directions

Wash lentils well until water is clean. Remove and discard lentils that float on the surface of the water or any that are discoloured. Put drained lentils in a saucepan with the thin coconut milk, chilli, Maldive fish and turmeric. Bring to the boil, then cover and cook slowly until lentils are soft. In another saucepan heat the oil and fry the curry leaves, onions, ramped cinnamon and lemon grass until onions are brown. Reserve half the onions for garnishing the dish and turn the lentil mixture into the saucepan. Add thick coconut milk and salt to taste, and simmer uncovered until lentils are very soft and the consistency of runnv porridge. Serve with rice and curries.

Leeks Mirisata - Fried Leeks With Chilli

Ingredients
6 midium size leeks
1/4 cups oil
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
2 tablespoon pounded Maldive fish
1 teaspoon salt

Directions

Wash leeks very well, taking care to remove all sand and grit. Discard any tough or withered leaves but use the green portions as well. With a sharp knife slice very thinly. When slicing the leaves make a tight bundle and hold firmly. Heat oil in a large saucepan and add the leeks. Fry, stirring, for 5 minutes, then add the remaining ingredients and stir well. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce considerably in volume. Uncover and cook until liquid evaporates and leeks have an oily appear.ance. Serve as an accompaniment to a rice meal.