Mutton Pulao
INGREDIENTS:
1 cup long grained Basmati rice
1 kg mutton
1 cup ghee
1 inch piece cinnamon
3 cloves
3 cardamoms
1 bay leaf
3 dried red chillies
Salt
2 tsps roasted jeera powder
3 tbsps coriander powder
2 tsps garam masala powder
2 cups sour curd
Ginger Garlic paste
Marinate the mutton with curd, ginger garlic and leave aside for 2 hours. Pressure cook with marinade and one cup water till mutton is half tender. Soak the rice for 1 hour. Drain out water and keep aside. Heat the ghee and fry the half-cooked mutton. Fry for 5-6 minutes adding all the marinade and the whole spices. Continue to cook and stir over low fire for 10 minutes. Mix in the rice and the spice powders and stir gently. Add 2 cups of water. Add salt. Cover with a lid and cook on low fire till rice is cooked and water absorbed. Serve with raita.
Fish Kalia
INGREDIENTS:
6 pieces of Rohu or similar fish
Salt
3 cups oil
Oil for deep frying
2 cups browned onions
3 tsps garlic paste
2 tsps ginger paste
3 tsp red chillies paste
2 tsp fresh turmeric paste
2 cups tomatoes purée
2 inch piece cinnamon
4 cloves
4 black cardamoms
2 bay leaves
2 tsps sugar
1 tsp haldi powder
Sprinkle salt and haldi powder on fish pieces and keep aside for 20 minutes. Deep fry the fish in mustard oil till golden brown. Remove excess oil leaving one cup in the kadhai. Mix in the onion paste. Add the whole spices. Fry for 2-3 minutes and then mix in the remaining pastes. Continue to fry on low heat till the oil appears on the sides. Add half cup of oil and continue to fry on low heat. Add 2 cups water. Bring to a boil and add the fish pieces. Allow to simmer. Adjust gravy as per your requirements. This preparation is slightly oily but tastes delicious with steamed rice.
