Darbari mutton

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Ingredients

Mutton ½ kg

Onion 1 cup chopped

Kashmiri red chilies 6 soaked and grinded

Khoya ½ cup

Allspice 1 tsp

Yogurt 1 cup

Sesame seeds 1 tbsp grinded

Poppy seeds 1 tbsp grinded

Cashew nuts 8 grinded

Green chilies 4

Coriander leaves 2 tbsp

Ginger garlic 1 tbsp heaped

Salt 1 tsp heaped

Tomato puree 2 tbsp

Method

Heat ½ cup ghee fry chopped onion till light golden, add grinded red chilies with ginger garlic paste, salt, and tomato puree, fry well, add in the grinded masala of sesame seeds, cashew and poppy seeds, add 1 cup water with mutton. Cover and cook till nearly done. Add Khoya, yogurt, fry well and leave it on dum. Serve garnish with chopped coriander leaves and green chilies.

Bombay darbar biryani with biryani masala

Ingredients for biryani masala

Nutmeg 1

Mace 5 blades

Green cardamom 15

Black cumin 1 tsp

Cloves 1 tsp

Black pepper 1 tsp

Anis star 4

Cinnamon 4 sticks

Deghi laal mirch powder 4 tbsp

Chili powder 2 tbsp

Coriander powder 4 tbsp

Salt 1 tbsp

Turmeric 1 tsp heaped

Aalu Bukhara 15 whole

Bay leaf 3 whole

Green cardamom 15 whole

Black pepper 15 whole

Cloves 15 whole

Cinnamon 4 sticks whole

Method

In a coffee grinder, grind together nutmeg, mace, green cardamom, black cumin seeds, cloves, black pepper and anis star finely. Mix with powdered spices, aalu Bukhara and whole spices, mix well. Preserve in an air tight bottle.

Ingredients for Bombay darbar biryani

Oil ¾ cup

Mutton 750 gm

Brown onion ½ cup

Ginger garlic paste 1 ½ tbsp heaped

Yogurt 1 cup

Chili powder 1 tsp

Salt 1 tsp

Yellow color ¼ tsp

Kewra water 1 tbsp

Rice 750 gm soaked and boiled with 3 tbsp salt

Prepared biryani masala 3 tbsp to 4 tbsp heaped

Method

Heat oil, add ginger garlic paste, brown onion and mutton, cover and leave it for 10 minutes then add yogurt, mixed with biryani masala, cover and leave it for 10 minutes, then add salt, chili powder with 1 ½ cup water, cover and cook for 20 minutes till mutton tender and thick gravy left.

To assemble

In a pan put ¼ cup oil and water, add ½ quantity of boiled rice top with mutton mixture, remaining quantity of rice, brown onion, yellow color mixed with Kewra, cover and cook on high flame for 5 minutes, lower flame and leave it on dum for 15 minutes.