Mutton Pulao


For Yaknee:

Mutton or beef 1/2 kg
funnel seeds(sauf) 1tb.sp
coriander seeds (sabit dania) 1tb.sp
whole spices (whole) 1 te.sp
Garlic bunch 1m
salt 1tsp
onion (wholed & peeles) 1m

rice 3 c(soaked)
bay leaves (taz pata) 1m
g.g. paste 1 tb.sp
whole spices (whole) 1/2 t.sp
oil 1/2 c

onion 1 m (fine slices)
kevera essence few drops
food color 1/2 t.sp
oil or ghee 1/4 c

1.Make a yaknee of all the yaknee ingredients till the meat get tender.
2.saute meat from yaknee in oil with bay leaves,whole spices, g.g. paste, & fry nicely for 5-10 min. add the soaked rice to the meat mixture with the yaknee (water only) of 1/3 of the finger stir once & taste the salt if neede add 1 t.sp.
4.when water get dried put the lid on , on very low flame.
5 now make a bagar of onion(light brown).
6.put bagar, add kewra & food color.

serve hot

tip: use cooker if want to make it quick.


Tahiri (potato rice)


Tahiri (potato rice)

rice                 2c(soaked in water)
Onion               2m(chopped)
tomatoes         2m(cubes)
potatoes             2m (cubes)
cumin                  1/2 t.sp
red chilli powder        2 t.sp
salt                               1t.sp or to taste
turmenic                1t.sp
oil                               1/2 c
all spices (whole)     1.2 t.sp
star anise                   1 (optional)
green chillies             2-3

saute onion in a deep pan.add cumin till golden brown.

now add all spices with tomatoes with water n make a paste.
now add potatoes & tender them n fry the gravy.
now add the rice & water with green chillies.
when water get dry put the lid on, on very low flame.
for atleast 5-10 min

garnish it with curry leaves, green chillies, dry mint leaves.
serve with yogurt, cucumber slices , achar & kachumber salad

Chanay chawal – chick pea rice



Zeera / Cumin Seeds
1 can chick peas
3 cups water
2 tsps Salt
1 tsp Cumin powder
1 tsp Corriander Powder
1 tsp garam masala
Pinch Black pepper
Pinch Cinnamon powder
1 tblsp grated ginger
2 cups Rice

Soak the rice in water for 30 minutes.
Heat the oil in a saucepan, add the zeera and ginger, and fry gently for 2mins.
Stir in the masala’s and fry for about 1 minute. Add chickpeas add water and rice.
Bring to boil, then cover, reduce the heat to very low and simmer gently for 20 minutes, without removing the lid, until all the liquid has been absorbed.
Remove from the heat and leave to stand for 2 – 3 minutes. Fork up the rice.
Garnish the rice with coriander sprigs.