Tandoori Pasanday

Ingredients:

• Beef steaks – ½ kg cut in thin strips
• Red crushed chilli – 1 tbsp
• Fried and ground onion – 1
• Salt – to taste
• Mustard oil – 4 tbsp
• Papaya paste – 3 tbsp
• Yogurt – 1 cup
• Garam masala powder – 1 tsp
• Roasted and ground gram – 4 tbsp
• Turmeric powder – ½ tsp
• Ginger garlic paste – 1 tbsp
• Fried cumin seeds – 1 tsp
• Poppy seeds ground – 1 tbsp

Procedure: 


Apply all above ingredients on beef steaks and leave for 3 to 4 hours. Then skew on skewers and bake in preheated oven on 200 degree centigrade for 10 to 15 minutes then give smoke of charcoal. Can be BBQ or grill as well.

Namkeen Balochi Chops

Ingredients:

• Lamb chops – 1 kg
• Papaya paste – 1 tsp
• Ginger garlic paste – 2 tsp
• Salt – 1 tsp
• Lemon juice – 2 tbsp
• Fresh coriander – 2 tbsp
• Freshly ground black pepper – 1 tsp
• Ghee – 4 tbsp
• Whole cumin seeds – 2 tsp

Procedure: 


Wash chops and pat dry. Now apply papaya paste, ginger garlic paste, salt, black pepper and cumin seeds, mix well and leave for 2 hours. Then take a pan, add ghee and marinated chops. Cook on medium heat until it’s done and water dries out. Then fry well and squeeze lemon juice. Serve with fresh coriander and black pepper.

Special Masala Mutton Karahi

Ingredients:

• Mutton – ½ kg
• Ginger garlic paste – 2 tbsp
• Oil – ½ cup
• Special masala – 1 tbsp
• Dry fenugreek leaves – ½ tsp
• Yogurt – 250g
• Ginger – 1 inch piece
• Salt – to taste
• Green chilli – 5
• Small green chilli – 5 thinly chop

Ingredients for Special masala:

• Whole deggi mirch – 125g
• Whole red chillies – 125g
• Mace – 1 tsp
• Long pepper – 1 tbsp
• Cumin seeds – 100g
• Star anise – 3 to 4
• Cloves – 5 to 6
• Green cardamoms – 8 to 10
• Dry coriander – 4 tbsp

Fry all spices turn by turn on skillet and grind them well. Keep in an airtight jar or container. Can be use in any curry.

Procedure:

Boil mutton until done. Now take a wok and put oil, heat it up and add mutton, fry on high heat till mutton changes into brown colour. Then add chopped green chillies and ginger garlic paste and fry well for 2 to 3 minutes. Now add lightly blended yogurt, salt and special masala, and fry on high heat for about 2 to 3 minutes. Then add whole green chillies and fenugreek leaves and cook till oil separates. Garnish with ginger flakes and serve with naans.

Khichdi Shahjahani

Ingredients

• 1/2 Cup Oil 
• 500 Gms Minced Meat 
• 1 Tsp Salt 
• 2 & 1/2 Tsp Red Chilly Powder 
• 2 Onions Fried Golden And Crushed 
• 2 Tsp Ginger / Garlic Paste 
• 1 Cup Yoghurt 
• 2 Tsp Coriander Powder 
• 1 & 1/2 Tsp All Spice 
• 1/2 Tsp Cardamom Powder 
• 1/4 Tsp Turmeric Powder
• 2 Tsp Salt 
• rice Ingredients
• 1/4 1/2 Cup Oil 
• 1 Onion Sliced 
• 1 Onion Fried Golden And Crushed 
• 1/2 Tsp Ginger / Garlic 
• 500 Gms Rice 
• 1/2 Cup Moong Dal 
• cardamom 2 
• cinnamon 2 Sticks
• 4 Black Peppercorns Mint Leaves 
• cummin Seeds 1 Tsp 
• water 
• 1/2 Cup Milk

Procedure


Heat the oil. Add the minced meat, salt, red chilly powder, crushed onions, ginger / garlic and yoghurt. Stir and fry well till the oil seperates. Add the coriander powder all spice, cardamom powder and mint leaves. Simmer over a low heat till the water completely dries. In a separate pan, heat the oil for the rice. Fry the sliced onions till they are golden. Remove with a slotted spoon and set aside. In the same pan add the crushed onions and ginger / garlic. Fry till they are light golden in colour. Add the rice, dal, whole spices, cummin seeds and turmeric powder. Stir and fry till they are light brown. Add water and salt. Cover the pot and cook till the rice is ready. Spread the rice over the minced meat in the first pot. Pour the milk and spread the fried, sliced onions on top. Simmer over a low heat for 15 minutes. Before serving, stir very gently to blend the meat and rice evenly.

Khaibiri Biryani

Ingredients

• 750 Gms Fillet Of Beef Under Cut Thinly Sliced 1/2 Cup Oil Or Ghee
• 500 Gms Rice Soaked For 1 Hour And Boiled With 3 Tsps Salt And Whole Spices Till Half-cooked. 
• dash Of Kewra 
• coriander And Mint Leaves Chopped 
• 1 Tsp All Spice 
• 4 Mace 
• 8 -10 Green Chillies 
• 1/2 Cup Crushed Brown Onions 
• cloves 6 
• marinade
• 1 Tsp Salt 
• 2 Tsp Red Chilly Powder 
• 2 Tsp Ginger / Garlic 
• 1 Tsp Cummin Powder 
• 1 Tsp Coriander Powder 
• 1/4 Nutmeg Grated 
• 6 Green Cardamoms 
• 1 & 1/2 Cups Yoghurt Whipped 
• saffron

Procedure


Mix all the marinade ingredients. Cover the beef slices with the marinade and set aside for at least 2 hours. Spread the beef slices evenly in a heavy bottomed pan. In a small pan heat the oil with the cloves and pour it over the meat. Spread the boiled rice evenly over the meat. Sprinkle kewra on top. Cover the pot. Place it on a griddle and cook over a medium heat for 1/2 an hour. Garnish with coriander and mint leaves.

Kachi Chicken Biryani

 Ingredients

• 1 Kg & 500 Gms Chicken Cut Into 12 Pices 
• 6 Green Chillies Chopped 
• 1 Cup Yoghurt 
• 500 Gms Rice Boiled 
• 2 Tsp Ginger / Garlic Paste 
• 1 Stick Cinnamon 
• 2 & 1/2 Tsps Red Chilly Powder 
• 4 White Cardamoms 
• 1 & 1/2 Tsp Salt 
• 1 Tsp Black Cummin Seeds 
• 2 Onions Fried And Crushed 
• 3 Tsp Salt 
• 1 Cup Oil 
• saffron Dissolved In Milk 1/4 Cup 
• 1 & 1/2 Tsp Mixed Spices 
• dash Of Kewra 
• coriander Leaves Chopped 4 Tbsp 
• a Little Flour And Water

Procedure


Marinate the chicken in a mixture of the yoghurt, ginger / garlic, red chilly powder, salt and 1/2 of each of the following: crushed onions, oil, mixed spices, coriander and green chillies. Set aside for 2 3 hours.Boil the rice with the cinnamon, white cardamoms, black cummin seeds and salt till it is half-cooked. In a pan spread the chicken including all the marinade, followed by the rice. Over this put the remaining crushed onions, oil, mixed spices, coriander and green chillies. Sprinkle the saffron and kewra on top. Knead the flour with the water to make a dough. Cover the pot and seal the edges with the dough. Cook over a high heat for 5 7 minutes, then lower the heat and continue cooking for another 25 30 minutes.

Fish Pulao

Ingredients

• Fish 1/2 Kg 
• rice 1/2 Kg 
• potatoes 2 
• tomatoes 2 Chopped 
• methi 3 Bunch Small 
• green Chillies Whole 3 
• onion Brown 1/2cup 
• oil 1/2 Cup Ful 
• coriander Leaves 1/2 Bunch 
• green Chillies 8-10 Grinded 
• dhania Powder 2 Tsp 
• zeera Powder 1 Tsp 
• haldi 1/2 Tsp 
• garlic 1 Tsp Heaped 
• salt 1 & 1/2 Tsp Heaped 
• curd 1 Cup

Procedure


Wash fish well. Soak rice. Heat oil fry onion golden and add methi leaves, garlic and all masala fry well by sprinkling little water add chopped tomatoes bhuno than add curd, potatoes and fish. Cook for 10 minutes till fish done. Remove fish pieces add whole green chillies and your soaked rice along with 2 cups of water. Cook on high flame till rice cooked and water dries. Lastly put fish pieces on top and put on dam.

Fish Maseledar Biryani

Ingredients

• Fish 1 Kg Sliced 
• ginger / Garlic 1 Tsp Heaped 
• curd 1 Cup 
• green Chillies Chopped 4 - 6 
• tomato 2 Chopped 
• coriander Leaves Chopped 
• chilly Powder 2 Tsp 
• all Spices 1 Tsp 
• dhania 1 Tsp 
• oil 1/2 Cup 
• salt 1 Tsp Heaped 
• methi Leaves 2-3 Bunches Small Ones 
• rice 1/2 Kg Boil With Salt 2 Tbsp Till Half Done 
• brown Onion Grinded 1/2 Cup

Procedure


Heat oil add methi leaves with ginger / garlic and add the seasonings. Also add in tomato and fry well add curd and fry then add grinded onions and fish bhuno for 5 min then add all spices and put chopped hara masala on top. Boil rice in salted water till 3/4 done, drain, spread rice in a pan then top with fish mixture top with remaining rice and put on dam for 15 minutes.

Egg Biryani

Ingredients

• 1/2 Cup Oil 
• 1 Cup Yoghurt 
• whole Spices 
• 6 Eggs Boiled And Peeled 
• 1/2 Cup Crushed Brown Onions 
• 500 Gms Rice Boiled With Salt 3 Tbsp 
• 2 Tsp Ginger / Garlic 
• coriander And Mint Leaves Chopped 
• 1/2 Tsp Turmeric Powder 
• green Chillies Chopped 
• 2 Tsp Red Chilly Powder 
• dash Of Kewra 
• 2 Potatoes Diced 
• saffron Dissolved In 1/4 Cup Milk 
• 1/2 Cup Peas Boiled 
• 1/2 Tsp All Spice

Procedure


Heat the oil. Add the whole spices and stir. Add the crushed onions, ginger / garlic, turmeric and red chilly powders. Stir and fry till the oil seperates.Add the potatoes, peas and yoghurt. Bring to a boil, cover and cook till the vegetables are tender. Add the eggs. In another pan spread 1/2 of the boiled rice, over this spread the contents of the 1st pan, sprinkle the coriander and mint leaves, and spread the remaining rice over this. Sprinkle the kewra and saffron on top. Cover the pot and simmer over a low heat for 15 minutes.

Chinoti Sada Pulao

Ingredients 

• 4 Cups + 1/2 Cup + 3 Cups Water 
• 3 Tsp Ginger / Garlic 
• 1 Kg Mutton 
• 3 Tsp Salt 
• 8 -10 Small Green Chillies 
• 1 Tbsp Red Chilly Powder 
• 2 Black Cardamoms 
• 6 Dried Plums Soaked 
• 10 Black Peppercorns 
• 3 Tomatoes Chopped
• 1 Tsp Cloves 
• oil 1/2 Cup 
• 1 Stick Cinnamon 
• 2 Large Onions Chopped 
• 1 Tsp White Cummin Seeds 
• 1 Kg Rice Washed And Soaked For 30 Minutes

Procedure


In a pot put 4 cups of water, meat, green chillies, cardamoms, black peppercons, cloves, cinnamon, cummin seeds, ginger / garlic, salt, red chilly powder and dried plums. Cover the pot and cook till the meat is tender. Add the tomatoes. In another pot, heat the oil, and fry the onions till they are brown then add 1/2 a cup of water and set aside. When the meat is tender, add it to the brown onions, stir and cook for a few minutes till the oil seperates. Add 3 cups of water and any stock that remains. Bring it to a boil. Add salt and the drained rice. Cook for 10 -15 minutes. After the water dries let it simmer for 10 minutes on slow fire.