Dal Makhani

This recipe was shared by my friend Abhilasha. I had tried several recipes for
Dal Makhani, but I liked her recipe the best.

• Urd Dal (whole with skin)     - 1 c
• Rajma     - 1 c
• Onion (medium)     - 1
• Tomatoes     - 2
• Ginger     - 1 inch
• Garlic     - 3 cloves
• Cilantro     - 1/4 c
• Ghee/Butter     - 3 Tbsp
• Turmeric     - 1/4 tsp
• Chilli Pwdr - 1 tsp
• Coriander Pwdr - 1 tsp
• Hing     - 1/8 tsp
• Cumin seeds     - 1/2 tsp
• Cloves     - 6
• Cinnamon     - 1 inch
• Bay Leaves     - 4
• Crushed pepper     - 1/4 tsp
• Kasoori methi     - 1/4 tsp
• Heavy cream (optional)     - 1/4 c

1. Soak Rajma and  Urd Dal overnight.
2. Pressure cook both together with enough water for upto 2-3  whistles.
3. In a pot add the Ghee/Butter and heat over medium flame.
4. Add to that Hing, Cumin seeds, Cloves, Cinnamon, Crushed Black Pepper, and Bay leaves.
5. Add to this finely chopped Onions, Garlic and Ginger.
6. Saute till Onions are soft about 10 mins.
7. Next add chopped  Tomatoes or crush them in a mixer.
8. Cook this mixture for a while till tomatoes are soft and mashed
9. Then add the Dal to this and add Turmeric, Corriander powder, Red chilli pwdr and salt to taste.
10. To this, add Cream/Butter (optional)  again and then allow it to simmer and cook for at least 30-40 mins.
11. In the end, add a little bit of Kasoori Methi and cook for 5mins.
12. Garnish with Cilantro and serve.

Tip : Serve hot with Rotis/Naan/Rice. Enjoy !!

 

Mutton Biryani

• Mutton ( goat meat ) -     2 lb
• Basmati Rice -     5c
• Oil / Ghee -     1c
• Garlic Paste -     1 Tbsp
• Ginger Paste -     1Tbp
• Onion -     2 large
• Tomatoes - 4 ( optional)
• Cilantro ( chopped ) -     1c
• Mint leaves -      1/4 c
• Yogurt -     1/2 c
• Salt -     3 - 4 tsp (as per taste)
• Turmeric -     1 tsp
• Garam Masala -     1 tsp
• Chilli pwdr -     1 Tbsp
• Coriander pwdr -     1 Tbsp
• Fennel pwdr -     1/2 tsp
• Bay Leaves -     4
• Pepper corns -     10
• Cloves -     10
• Cinnamon -     2 inch
• Cardamom -     10
• Star Anise -     3
• Water -     2 c

1.  Clean  and cut the mutton into 2 inch pieces. Marinate this with all the powder spices, 1 tsp salt and the yogurt for atleast an hour.
2. Heat the Oil in a big Non-stick or Aluminium pot.
3.  Add the finely chopped Onions till golden brown. Remove half and set aside.
4. Add the Ginger and Garlic pastes and fry for few minutes.
5.  Add the Mutton along with half of the  Cilantro and Mint ( and chopped Tomatoes which are optional).
6. Keep frying the Mutton in the masala for 5 minutes.
7.  Add the 2c of Water to the pot and let it come to a boil.
8.  Reduce the heat and let it cook for 1-1/2 hrs on medium/low heat.
9. Fill a big Pot 3/4 with water and bring it to boil and add 1tsp salt.
10.  Wash the rice and add it to this boiling water.
11. Let the rice half cook for 15/20 minutes and drain.
12. Layer the Mutton and Rice in a pot or big Aluminum tray adding the fried Onions, Cilantro and Mint to the layers of Rice along with little Salt.
13. If the Pot /Aluminum tray  can be placed in an oven, bake it covered for 1hr at 350F.
14.  Otherwise cover the Pot and let the Biryani cook on low heat for another 15/20 minutes.
15. Leave it in the Pot for and hour without mixing.

 Tip : You can also add red/yellow food color to 1/4c of cooked rice during layering. You can garnish with fried Onions/Cashews/Raisins berore serving.

 Serve Along with Raita ( Yogurt salad ) and Pappad. Enjoy!!