NIHARI

Ingedients:
1 kilogram of Beef (with bones)
3 medium Onions (thinly sliced)
2 tbsp. of All-Purpose Flour (Maida)
1 small piece of Dry Ginger (Sounth)
2 Small White Cardamoms (Choti Safaid Ilaichi)
2 Bay Leaves (Tezz Pattay)
1 Cinnamon Stick (Dal Cheeni)
2 tsp. of Garam Masala Powder
2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
2 pinches of Nutmeg
tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 small piece of Black Salt (Kaala Namak)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
cup Plain Yogurt
cup Clarified Butter (Ghee) or Cooking Oil

Garnishing:
1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
3 Green Chillies (Hari Mirch) (chopped)
1 (2" piece) of Ginger Root (Adrak) (cut in strips)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
Directions:
1. In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove
down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to
absorb any excess oil. Crush the onions.
2. Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli
powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
3. Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on
low heat covered for 2 to 3 hrs.
4. Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
5. Garnish with coriander leaves, fried onions, green chillies and ginger strips.
Ingredients
1/2 Kg. beef -ask for Nihari meat (shank)
1 tsp. salt
tsp red chili (Lal Mirch) powder
tsp. Kashmiri chili (Lal Mirch) powder
tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1 cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
tsp. garlic (Lehsan) paste

For garnishing
1 to 1 inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)

Special Nihari spices
2 tbs. Fennel (Saunf)
tsp black pepper (Kali Mirch)
tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (Tezpatta)
tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)
Instructions
Put cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a
little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh Ginger (Adrak) and green chilies.
Serving: 3 to 4 persons.








KOH-E-AWADH
Heat Ghee, add 250g sliced Onion fry golden brown
Add 1 kg meat + 3 bay leaves + 10 cardamom + 10 cloves + 2 cinnamon
Add 50 g ginger + 50 g garlic paste
Add red chilli and salt
Fry the mix
Add 250 g yoghurt + raw onions and fry
Add water and roasted and powdered cumin + cinnamon + mace + black cardamom
Finish with kewra

Khaibari Jerbiriyani
Mutton 1-1/2 kG. Choose a mix of cuts from the ribs, necks, & shoulders. A point to note regarding cuts is that the meat
of the most exercised parts of the body is tasty. Therefore, the legs, necks, & the tails yield the best cuts.
Rice 800 gms
Ghee 2 cups
Natural Yogurt 250 gms
Ginger 75 gms
Black pepper 2 tablespoons
Coriander 3 tablespoons
Cumin seeds 1-1/2 spoons.
Dried onion seeds (Kalonji) 10 gms.
Bay leaves four leaves.
Cloves 5 nos.
Cinnamon 3 sticks
Cardamoms 5 nos.
Saffron a few strands dissolved in warm milk.
Salt & red chilies to taste.

Marinate the meat with Ginger paste, chilly & salt for 2 hours. The idea of adding the salt at this stage is to let the meat
yield all the water in the tissues. Do not use metallic container not even stainless steel. I often use a plastic seal able
pouch & turn it several times to expose all the surfaces to the marinade. Its a good idea to keep the marinating meat in
the refrigerator.
Make a paste of Cardamom, Coriander; mix the paste with half portion of the Yogurt. Coat the meat with this mix &
keep.
In a pot with tight fitting cover, place the bay leaves & sprinkle the Cumin seeds, onion seeds, Cinnamon & black
Peppers on these. Place the marinated meat on this bed. Throw in the Cloves evenly on the meat. Pour the Ghee on this
& then the rice mixed with the balance Yogurt.
Cover the pot tightly & put on a very low flame. Let it cook slowly & try to hear the sound coming from the pot. Once
the rice is cooked in the water released by the Yogurt & the meat you will hear the sound of frying & that is the time to
turn off the heat & let it cook by it-self.
Use a stone mortar to grind the Saffron strands in the warm milk & pour it on the Biriyani & keep it covered for a while
before serving.

Galawati Kabab
There are several variations to the galawati kabab.
Here is the one I learnt in my Lucknow home from my mother and "barey mian" the khansama

I kg mince (Qeema)
2 Tablespoons ginger/garlic paste
2 medium onions ground to a paste
2 fried medium onions
2 tablespoons papaya paste (with the green)
I tablespoon (or to taste) chilli powder
2 teaspoon salt
1/2 cup yogurt

Mix all the above and leave at room temperature for an hour or two.

Meawhile lightly roast the following individually:

4 tablespoons besan(chickpea flour)
2 tablesp dhania (coriander) powder
2 Tablespoon white zeera powder
I Tabsp khaskhas (poppyseed), roast and grind
I tablsp garam masala powder
1 teaspoon jaiphal /javitri powder (nutmeg and mace)
8-10 almonds, grind
1 Tablespoon grated coconut

Mix the above ingredients into the mince mixture and knead with hands. Marinate for another hour.

The " Dhungar" process:
Meanwhile put 2 pieces of coal to burn on the flame until burning red.

Now put the qeema mixture into a pan which has a tight lid. Make a well in the centre and put a tez patta and onion
peel(vey dry) and 4 cloves in the well. Take 1/4 cup oil and heat in a pan on the burner. Carefully lift the coals and put
in the pan, over the tezpatta etc. Pour the hot oil over the coal and cover tightly with the lid to keep the smokke and
flavours in.

After half an hour, uncover the qeema, remove the coal and tezpatta etc. Knead the mixture. Form into kababs (round
patties).

Shallow fry until brown on both sides. Serve with onion rings, green chutney and paratha or sheermaal.

I know the recipe looks long and redious, but its worth the effort. I use the food processor to do the grinding, step by
step. The dry grinder is handy for the dry roasted ingredients.

The same ingredients and method makes good "Dum ka Qeema".
Instead of making the qeema into patties, you put the lot in a greased oven proof dish and rub with oil and bake for
about half an hour or so, depending on your oven.

Paya (Trotter) soup for the chilly evenings.
6-8 Trotters (washed in hot water)
1 teaspoon Coriander powder
1 pod Garlic (grounded)
8-10 Black peppers
2 cups Yoghurt (whipped)
6-8 Cloves
1 cup Oil
1 tablespoon Cumin powder
1 medium Onion (chopped)
1 stick Cinnamon
1 teaspoon Salt
4 black Cardamoms
1 teaspoon Red chilli powder

Heat the oil and add onions to it. When the onions turn golden brown, add Trotters and stir it for two to three minutes.
Add all the rest of the ingredients except yogurt and add a glass of water to it. Turn the heat low and let the paya cook
till tender (1-2 hours). When all the water has dried up, add yogurt and stir for 4-5 minutes. When the liquid starts to
become sticky, add 3-4 glasses of water and boil it. When the water starts boiling, turn the heat low and let it simmer for
30-40 minutes. Serve with freshly made crispy Nan.

Hyderabadi qualia
Mutton 750 gms
Pinapple 250 gms sliced and cut in to bite sized pieces
Curd 100 gms
Khoya 100 gms
Potato 450 gms peeled and halved
Poppy seed paste 30 gms
Corriander paste 30 gms
Almond paste 30 gms
Onion paste 200 gms
Ginger paste
Saffron few strands soaked in a tbs of warm milk
Red chilly paste 10 gms
Cloves 6
Green Cardamoms 6
Bay leaves 6
Ghee for cooking about 200 gms
Salt to taste

Grind the Cloves & Cardamoms using a little water and keep aside.
Heat the ghee in a Degchi.. Saut the potatoes and keep aside. Add the coriander, onion, ginger, bay leaves & chilly
paste to the ghee and stir vigorously. Dont let the ingredients stick to the bottom. Now beat the curd and add. Keep on
stirring and when the mixture begins to change colour and appear golden add the meat. Keep on stirring until all the
water released by the meat dries up. Add some boiling water, cover, and cook till meat is tender. Add the sauted
potatoes & pineapple pieces. Mix well and add the cardamom & clove paste, almond paste, poppy, saffron and the
khoya. Stir & cook for a few minutes and take the degchi off the stove and keep it tightly covered till serving.

Qualia
Ingredients:
Mutton 750gms
Ghee 200gms
Eggs 5
Dried apricot 6
Kishmish 30gms
Almonds 30gms
Pista 30gms
Onion 300gms made in to coarse paste
Cinnamon 3 sticks
Green cardamom 6
Cloves 8
Black pepper corns 1/2tsp
Saffron few strands dissolved in warm milk
Ginger paste 15gms
Red chily paste 1tsp. Depends on the strength and your liking.
Coriander paste 15gms
Salt to taste.

Methode:
Grind the nuts with dried apricots and Kishmish.
Heat Ghee and add the onion paste. Then add the meat. Fry for a while. Add the Ginger paste, saut for a while and add
the Coriander paste and red chily paste. Add salt and a little hot water. Cook till the meat is almost done and the gravy
dries.
Remove about 200gms of cooked meat pieces and keep.
Add half of the nut paste, cinnamon, cardamom and a little more of hot water cook. till the meat is tender and the gravy
is thickish. Add saffron just before taking it off the heat. Cover and let it stand.

Now mix the rest of the nut paste and spices with the 200gms meat pieces. Take out the white from the eggs.
Place the meat mix on a baking tray. The size of the tray should be just enough to have the meat pieces in one layer.
Pour the egg whites over the meat and bake it in a moderately hot oven till the egg whites solidify.

Pour the Qualia in a serving dish and place the baked meat cake in the centre.

Qualia
Mutton 750 gms
Ghee 200 gms
Cinnamon 2 one inch pieces
Cardamom 5
Cloves 6
Saffron few strands
Ginger paste 15 gms
Grated onions 100 gms
Turnips 200 gms sliced thin
Carrots grated 200 gms
Moong Dahl 30 gms
Coriander 30 gms
Salt & red chilly to taste.

Heat half of the ghee saut the grated onions & then add the meat. Continue to fry for about 15 minutes stirring
continuously. Then add chilly, ginger, coriander paste, salt, grated carrots & the turnips. Add some boiling water &
cook till meat is tender. Separate the pieces of meat. Run a hand grinder to the gravy & blend it.
Now heat the remaining Ghee in a frying pan. Add the cloves and then the rest of the flavouring condiments. Pour in the
gravy and stir well. Pour it on the cooked meat & serve.

Ingredients for Chicken or Mutton Biryani for 40 persons
Rice Dehradun 5 kgs
Potatoes 5 kgs
Mutton or Chicken 10kgs
Postman oil 1.5 kgs - only for chicken biryani, no oil for mutton biryani
Ghee 1.5 kgs - only for mutton biryani, no ghee for chicken biryani
Onion 1 kg
Ginger 500 gms
Garlic 250 gms
Dalchini - cinnamon 25 gms
Small size elaichi - cardamom 50 gms
Cloves 25 gms
Javetri - mace 25 gms
White pepper 25 gms
Jaifal - nutmeg 2 pcs
Kewra water 2 bottles
Zafran - kesar 2 gms
Milk 1 1/2 litres
Water 28 cups
Mawa 250 gms
Aloo bokhara plums 50
Salt 30 tsp or 150 gms
Wheat flour aata 500 gms
Dahi, plain or sour 500 gms
Almonds 200 gms
Cashews 200 gms
Mitha ittar Half bottle

Ingredients for Chicken or Mutton Biryani for 15 persons
Rice Dehradun 2 kgs
Mutton or Chicken 4 kgs
Potatoes 1.5 kgs
Postman oil 0.75 kilo - only for chicken biryani, no oil for mutton biryani
Ghee 3/4 kilo - only for mutton biryani, no ghee for chicken biryani
Onion 300 gms
Ginger 140 gms
Garlic 140 gms
Dalchini - cinnamon 10 gms
Small size elaichi - cardamom 20 gms
Cloves 10 gms
Javetri - mace 10 gms
White pepper 10 gms
Jaifal - nutmeg 1 pc
Kewra water 1 bottle 20 ml
Zafran kesar 1 gm
Milk 1 litre
Water 16 cups
Mawa 100 gms
Aloo bokhara plums 20
Salt 15 tsp or 75 gms
Wheat flour aata Half kilo
Dahi, plain or sour 250 gms
Almonds 100 gms
Cashews 100 gms
Mitha ittar 1 tsp

Method
Wash and soak rice two hours. Make a muslin potli with the whole garam masala. Simmer garam masala potli in water
for 20 minutes. Fry sliced onions golden brown in ghee, keep aside. Remove half the ghee. In the remaining half, add
mutton, juice of ginger and garlic, and curd and fry till mutton turns golden brown. Add the milk, the spiced water with
the potli, and salt. Cook on low heat till tender. Meanwhile fry halved peeled potatoes in ghee till golden brown. Also
fry almonds and cashews till golden. Remove mutton from fire and strain off mutton stock. Fry the mutton pieces on
tawa in ghee till dry on both sides. Whip malai or mawa with a little stock and mix into the stock along with saffron,
kewra water and ittar. Saut rice in remaining ghee for 7-8 mins till no longer lumpy. Grease a degchi with ghee and
line with half the rice. Gently pour over half the mixed mutton stock. Scatter half the aloo bukhara plums, and half the
fried almonds and cashews. Place mutton pieces and halved fried potatoes on the rice. Cover with remaining rice. Place
remaining alloo bukhara plums. Gently pour in the remaining mixed mutton stock. Cover, seal with dough. Put on dum
for 30 mins. Scatter fried onions and remaining almonds and cashews on the rice, and serve with raita.

Pulao
Rice 450 gms
Milk 750 ml
Mutton 500 gms
Ghee 300 gms
Green cardamom 8
Black cardamom 6
Cinnamon 3 nos. 2 inch pieces
Cloves 8
Mace
Bay leaves 12
Coriander whole 50 gms
Chana dal 50 gms
Ginger crushed not paste 20 gms
Onion crushed 40 gms
Ginger paste 15 gms
White cumin 5 gms
White pepper whole 5 gms
Kabab chini 2 gms
Curd 125 gms beaten smooth
Almond 40 gms
Pista 40 gms
Sultanas 25 gms
Few strands of saffron dissolved in warm milk.

Soak the rice in milk till it absorbs what ever quantity of milk it could. Hang the soaked rice to drain milk. Spread the
strained rice on a big thali and let it dry.

Tie coriander, crushed ginger, crushed onion, pepper, white cumin, kabab chini, cloves, cardamoms, mace, dal & 6 bay
leaves along with the meat in muslin cloth. Place this packet in a degchi, add water, cover and cook. Estimate the water
that would be required to cook the quantity of rice. Add twice the amount and simmer the stock till it becomes half.
Remove from stove and place the degchi on a hot plate and select low heat.

Mix the rice with ginger paste & saffron. Pour 200 gms ghee in the vessel in which you will cook your pulao. Remove
the meat pieces from the packet and discard the spices and dal. Place bay leaves on the bottom of the vessel. Make a
layer of rice, add almonds, pista and sultanas. Arrange meat on this and prepare another layer.
Pour curd, stock and rest of the ghee. Seal and cook on dum.

LUCKNOWI BIRYANI
The method of cooking the biryani is dumpukht which imparts a typical flavor in this awadhi rice preparation. Biryani
literally means fried or bhuna and in this preparation, the rice is lightly fried before being cooked in mutton stock.
Hence the name differentiate it from pulao where rice is parboiled first

Ingredients
Mutton 1kg
Basmati rice kg.
Onions 50 gms
Ginger 25 gms
Garlic 25 gms
Chilli powder 1 tsp
Curd 125 gms
Balai 50 gms
Green cardamoms 5 nos
Cloves 5 nos
Mace 2 blades
Almonds 50 gms
Cinnamon 10gms
Salt
Saffron 1 tbsp
Mitha ittr 2-3 drops
Ghee 200 gms

Method
1. Make ginger garlic paste. Grind the cardamoms, cloves, mace and cinnamon and keep aside. Wash and soak
rice for 1 hour. In a deep vessel fry the onions till golden brown and keep aside. Remove half the ghee from
vessel and keep it aside. In the remaining ghee add the almonds, mutton pieces, ginger garlic paste, chilli
powder, salt , ground masala, curd and saut till mutton turn still golden brown colour. Add 4cups of water and
cook on slow flame and brown till dry and slightly crisp on both sides by turning it. Remove and keep it aside.
2. To the mutton stock add balai strained through muslin cloth. Keep aside. Heat the remaining ghee, add drained
rice and saut on low flame for 7-8 min till rice grains are no longer lumpy.
3. Line a degchi with alternate layers of mutton and rice. Disslove saffron in 1 tbsp of kewra water and sprinkle
on rice along with mitha ittr. Pour mutton stock on it, seal the lid with atta dough and put on dum for 30 min.
Serve with fried onions

Murg do pyaza
INGREDIENTS
1 kg chicken-skinned and cut into 8 pieces
cup ghee
1 tbsp cumin seeds
1 bay leaf
4 whole peppercorns
4 cloves
tsp fenugreek seeds-roasted and powdered
1 tsp fennel seeds- roasted and powdered
1 tsp ginger paste
1 tsp garlic paste
1 cup grated onions
cup yogurt
1 tsp garam masala
salt to taste
tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
2-3 green chillies-slit
2 cups onions-sliced a little thick
2 tbsp chopped coriander leaves-to garnish

METHOD
Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns,cloves, powdered fenugreek
and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saut over high heat
till brown. Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle. Cook till fat separates. Add
the garam masala, salt, turmeric, coriander and chilli powder. Keeping the heat high, add the chicken pieces and stir till
they look a little opaque and are coated with the
masala.
Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cooking
over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.
Serve hot, garnished with chopped coriander leaves.

Gosht Awadhi Biryani
Ingredients:
Mutton 1 kg
Basmati rice 500 gms
Brown onions 50 gms
Desi ghee 200 gms
Cloves 10 gms
Cinnamon sticks 10 gms
Bayleaf 10 gms
Green cardamom 10 gms
Cream 100 ml
Beaten curd 250 gms
Salt to taste
Yellow chilli powder 10 gms
Mace cardamom powder 15 gms
Ginger garlic paste 50 gms
Rose water 5 ml
Kevda water (screwpine) 5 ml
Sweet ittar 2 drops
Slit green chillies 25 gms
Mint leaves 50 gms
Ginger julienne 50 gms
Royal cumin seeds 5 gms
Lemon juice 25 ml
Water ltr
Whole wheat flour dough (for lining the lid) 100 gms
Method:
Step 1: Cooking of mutton Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle add
the mutton pieces and saute. Add salt to the mutton pieces. Add ginger garlic paste and brown onions and saute again
for a while. Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder and mace
cardamom powder. Add water and cook the biryani mutton.
Step 2: Boiling rice Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon
juice. Add the rice and cook till 2/3rd done.
Step 3: Cooking on Dum Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream. Garnish
with mint leaves, ginger juliennes, brown onions and saffron dissolved in water. Line the lid with dough and seal the
vessel. Put the vessel on an iron griddle and cook for 15 minutes.

GOSHT KI DUM AWADHI BIRYANI
INGREDIENTS: serves 4
1/2 kg rice
1 kg Lamb/Mutton (Legs, Neck & Chops)
50 gms onions
25 gms ginger
25 gms garlic
1 tsp yellow chilli powder
125 gms yoghurt
50 gms balai (if not available then get the cream)
5 green cardamoms
5 cloves
2 blade mace
10 gms cinnamon
50 gms almond paste
Salt, to taste
1 tsp vetiver (kewra)
2-3 drops mitha ittr
200 gms clarified butter or ghee
1 tsp saffron

Method:
Wash and clean mutton/Lamb (i prefer lamb). Grind all the spices in the spice-mix together. and keep aside Wash and
soak rice for one hour in water. In a deep vessel (Taambe ki Degchi) Fry onion in ghee till golden brown.
Remove onion, remove half the ghee and in the remaining add ginger-garlic paste extract, yellow chilli powder, ground
masala, salt, almond paste, yoghurt and mutton.
Saut till mutton turns a golden colour. Add 4 cups of water and cook on a slow fire till mutton is tender. Remove the
mutton pieces and strain the stock through a fine sieve. Now on a greased griddle place the mutton pieces. cook on a
slow flame and brown till dry, and slightly crisp., on both sides by turning once. remove and keep aside. to the mutton
stock add balai strained through the sieve, keep aside
Heat the remaining Ghee , add the drained rice and saut on medium flame for 7-8 mins till the rice grains are no longer
lumpy. This is a very important method as it burns the outside starch layer gelatinizing it.
now line a degchi (pot) with half the rice and then place a layer lamb pieces on it and top with a remaining rice Layer.
now dissolve the saffron in kewra water and sprinkle on the rice also adding mitha ittr. Pour stock on it. Seal the lid
with atta dough and out on DUM for 30 mins on slow flame.
open and serve hot with fried onions.

Yakhni Pulao
Ingredients for yakhni (stock):
1 kg goat meat or lamb with bones, cut into 2" (or bite-sized) pieces
Salt
2 tbsps garlic paste
2 tbsps ginger paste
Aniseed (saunf) 3 tbsp.
Coriander seeds 2 tbsps.
Black cumin 1 tsp.
White cumin 2 tbsps.
Cinnamon 2 inch piece.
Cloves 12
10 black peppercorns
Black cardamom 6.
6 dried whole red chillies
Rice1 kg.
Onion two (medium, thinly sliced)
Cooking oil 1/2 cup.
Method:
If you are using a pressure cooker, put 6 cups of water in it. If using a deep, heavy-bottomed pan, put 8-9 cups
of water in it.
Cut a piece of muslin cloth into a 6" square and place the cinnamon, black cardamoms, cloves, peppercorns,
aniseed, coriander and cumin seeds and red chilli in the centre of this square. Gather up the edges and tie
tightly with a piece of string to form a bundle. Put this bundle in the pressure cooker/ pan.
Add the ginger, garlic pastes, meat and salt to taste to the pressure cooker/ pan and close. Boil till the meat is
almost cooked.
Remove the muslin bag (you can throw it out now) and separate the meat from the stock and keep aside. The
stock should measure 6 cups. If there is more, boil it down till you get 6 cups. If less add hot water to it to get 6
cups.
In a separate deep pan, heat the cooking oil and add the chopped onions. Fry till light golden.
Now add the meat and fry it for 5 mins. now put stock, rice and mix well. Cook on medium flame till the
mixture comes to a boil, then reduce the flame to a simmer, cover and cook till the rice is done. The rice is
done when you press a few grains between your index finger and thumb and they feel firm but mash
completely. Turn off the fire and allow to rest for 5 minutes.
This step is optional - While the rice is resting, fry the sliced onions in cooking oil till caramelised and golden.
Drain and keep on paper towels.
Open the pan and stir the rice well, taking care not to break up the pieces of meat.
Garnish with fried sliced onions (optional) and serve piping hot with a vegetable raita or curry dish of your
choice.

AWADHI MURGH QORMA (WHITE CHICKEN QORMA )
1 kg chicken- Curry Cut or boneless
400 gm onions
15 gm garlic
15 gm fresh ginger
5 gm green chillies
200 gm plain yogurt
10 gm poppy seeds
30 gm coconut
20 gm cashew nuts
10 gm blanched almonds (optional)
6 cloves
1 inch cinnamon
6 Green cardamoms
1 tsp red chilly powder
1/3 Brown cardamon powder or 1 whole brown cardamon
150 gm ghee or clarified butter
salt
Method:
Join the Chicken. Wash and keep aside. Soak the poppy seeds in 1/2 cup of water for 1 hour. Then drain the water and
grind into a fine paste with coconut and cashew nuts. Grind ginger and garlic to a fine paste along with green chillies
and salt. Apply over chicken. keep for marination for 1 hour. peel and grind onions. heat ghee in a heavy bottomed pan.
fry cloves, cinnamon and green cardamoms. Stir for few minutes. Add onion paste and let the moisture dry up. Add red
chilli powder and marinated chicken. Cover and cook gently. when dry add coconut paste. Fry until the fat separates but
do not brown much. Add beaten curd and a cup of water. cover and cooked gently until check is done and gravy is thick.
add cardamom powder. Serve garnish with mashed khoya, raisin and fried chopped cashew-nuts along with Roomali
Roti.

Amritsari Choley
A
250 grams White Chickpeas (Kabuli Chane)
1 Amla ( If you cannot find it then use the tea bag instead)
4-6 Pieces Black Cardamoms
Salt to taste
Black Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)
3-4 Green Chillies - finely chopped
2-3 Tomatoes - finely chopped
1 piece Ginger - finely chopped
2-3 tsp Green Coriander - finely chopped
1 Onion - finely chopped
1/2 tsp. Mango powder (aamchur)
1 Tbsp. Garam Masala
Red Chillies to taste
2 tsp. dry Coriander Powder
100 gms Clarified Butter/oil
2 pieces Bay Leaves

B
For Dry Spices ( Masala)
1/2 tsp. Garam Masala
6 pieces Cloves
1 piece Cinnamon
1 tsp Black Pepper
1 tsp. Cumin
1 tsp. Coriander seeds
2 tsp. dried pomegranate seeds (Anardana )

1. Soak Chickpeas in water overnight.
2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chickpeas, tea bag, salt and Black Elaichi and
add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT
OVERCOOK . If you overcook Chickpeas it will end up like a starchy paste.
3. After cooking discard the teabag.
4. On a Tava or a fry pan , roast all dry masala and make a rough powder out of that and keep aside.
5. In a separate pan heat oil and add bay leaves and then fry the onions till golden brown.
6. Add Garam Masala and Tomatoes and fry and then add all the Chole ( keep the water separately ) in the pan and mix
well for 2 minutes.
7. Add the dry Masala which you have already roasted on a pan.
8. Add Amchur, Black Salt( if using) and ginger. ( We add it late to keep the flavour)
9. Add water in which you boiled the Chole earlier.
10. Let it bring to a boil and then let it simmer for 10 minutes.
11. Add the 2 tsp dry Coriander Powder.
11. If the curry looks too thick then add some water.
12. Mash some of the Choley by pressing it with a spatula to give it a thick consitency like thick cream.
13. Garnish it with chopped coriander. Green chillies halves, Lime Etc
14. Red onions soaked in vinegar are an excellent accompaniment with Chole.

Chana
Soak 1kg chick peas overnight. In the morning, boil the chick peas in fresh water for 30 minutes then add 25g
bicarbonate of soda (according to Pran Kohli this speeds up the softening of the chick peas and aids digestion)
Brown 300g chopped onion in oil or ghee. Add 200g yogurt, 200g chopped tomatoes and 1tsp turmeric. Cook on a low
heat for about one hour until the mixture is a deep reddish colour. When the chick peas are ready, drain off the cooking
water and mix with the tomato and onion gravy. Add 20g salt, 20g black pepper, 30g dried pomegranate powder
(anardana) and 15g garm masala Sita Ram Diwan Chands mix, which they make themselves, contains black pepper,
cinnamon, cloves, nutmeg, mace, coriander, cumin and dry ginger powder). Mix well and add 200g potatoes made as
follows:
For 1 kg cooked potatoes, chop 200g onion and cook in oil with 200g chopped tomatoes and 1tsp turmeric to make a
gravy then add 10g salt, 10g black pepper, 5g red chilli powder, 25g dried pomegranate powder and 20g garm masala.
Cook the gravy until masala is roasted.
Bhatura
Mix 1kg plain flour (maida) and 1tsp baking powder with approximately 400g water (enough to make a soft dough).
Knead well for 7-10 minutes or until dough is soft and springy. Put in a bowl and leave, covered with damp tea towel
for at least one and a half hours.
For the bhatura stuffing, finely chop 300g of paneer and add 10g salt, 5g cumin seeds, 5g garm masala, 5g black pepper,
10g chopped fresh coriander. Press a handful of stuffing into each small ball of dough before rolling out and frying.
Sita Ram Diwan Chands Chana Bhatura comes with slices of onion and pickled vegetables (carrot when we visited but
varies according to the season) and both play an important part in creating a perfect combination of flavours.
Pickled Carrot
Wash and cut up 1kg of carrot into long chunks and steep for a few days in 2 litres of sour water (water containing
25g black mustard seed, 10g salt, 5g turmeric). Wash the carrots, add 10g salt, 5g red chilli and mix well.
Mutton Ishtew
1 kg mutton
1 kg onion sliced
2 gigner finely sliced
20 cloves garlic sliced lengthwise
12 whole dried red chillies
tsp cloves
8-10 green cardamoms
250 g yoghurt
250 g ghee
1 tsp salt

Mix everything and cook on low heat for 2-2 hrs

Kundan Kalia
1 kg mutton pieces
250 g yoghurt
6 whole green chillies
4 tbsp ghee
10 green cardamom
8 clove
2 bay leaves
300 ml milk
4 tbsp dessicates coconut
2 tsp salt

Whip yoghurt + green chillies Stir over moderate heat till boil, keep separate
Heat ghee + cardamom + clove + bay leaves for 1-2 minutes
Add mutton, fry
Add milk & coconut
Cook on low heat for 1-1 hrs
Strain yoghurt into meat, discard chillies
Add water + salt cook for 15-20 min