Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:
•    Wash mutton and take it in a vessel.
•    Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
•    Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
•    Take 2 litres of water in a vessel and put it on the stove.
•    When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
•    Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
•    Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
•    Then turn off the stove. Leave the stuff for 15 minutes.
•    Hyderabadi mutton biryani is ready to serve.

Ingredients:
Lamb 500 grams diced
Rice ( Basmati Rice) 1/2 Kg
Dahi (Yoghurt) 1 Cup
Red Chilli Powder 1 teaspoon
Coriander Seed Powder 2 Teaspoon
½ teaspoon Garlic Paste
½ Tablespoon Ginger Paste
1 tbsp. Garam Masala
Salt (to taste)
Dried Apricots 250 Grams ( soak it in hot water for 5 minutes)
1/2 cup of Fresh Mint Leaves chopped
3 Green Chillies
Lemon Juice (of 2 lemons) or Lime juice
1 Bay Leaf (Tezz Patta)
2 medium Onions (chopped)
Potatoe 1 medium sized
2 Tomatoes
¼ tsp.Yellow Food Color (soaked in ½ cup milk) or use safron instead of the food colour
Cooking Oil 1/2 cup

Instructions:
1. Take a heavy bottome pan and put it on medium heat with some oil.
2. Add finely chopped onion and fry till golden brown.
3. Remove half the onions and put aside.
4. Now add the lamb in the pan along with the remaining onions.
5. Add the Garlic paste and stir
6. Add the Ginger paste and stir.
7. Add the Red chilli powder and stir.
8. Add the Garam Masala , Coriander powder and stir.
9. Remove the pan from the heat and add the Dahi ( yoghurt).
10. Cook until water evaporates and meat is tender.
11. Add potatoes, tomatoes, pulp of dried apricots, and green chillies.
12. Cook on high heat for another 5 minutes while stirring continuously.
13. Remove the pan from the heat and put it aside.
14. Now take another lorge stock pot and add the rice along with water             ( about 6 cups)
15. Through the green chillies, some salt and mint leaves in this water.
16. Boil ( half cook )the rice and strain using tap water ( all the start will be washed away and this will make sure the rice are fluffy.
17. Now take a ovenproof pot or a normal stock pot and put a layer of meat and then put a layer of rice one by one. In the end just sprinke the food colouring which was dissolved in milk over the rice.
18. If you are going to use the oven then put the pot in the oven on medium heat and let the rice cook fully for 10 minutes or so.
19. If you are using the electric stove or gas stove the put this pot on very very slow heat for 10 to 15 minutes. The pot should be covered so that steam does not escape.

Garnish it with some cut green chillies ( cut lengthwise) and some chopped coriander.
Serve it with some mint chutney or mint raita.

Servings : 4

Ingredients

Chickpeas (kabuli chana), soaked overnight     1 cup
Garlic, chopped     2-3 cloves
Fresh coriander leaves, chopped     2 tablespoons
Fresh parsley, chopped     2 tablespoons
Spring onion greens, chopped     4-5 stalks
Bread crumbs     1/4 cup
Soda bicarbonate     a small pinch
Roasted cumin powder     1/2 teaspoon
Salt     to taste
Black pepper powder     1/4 teaspoon
Paprika     1/2 teaspoon
Oil     to deep fry

FOR YOGURT SAUCE
Hung yogurt     1/2 cup
Cream     2 tablespoons
Fresh coriander leaves, chopped     1 tablespoon
Garlic, chopped     3-4 cloves
Fresh parsley, chopped     1 teaspoon
Salt     to taste
Lemon juice     1/2 tablespoon

TO SERVE
Cucumber, cut into ribbons with peel     1 medium

Burger buns     8 or Pitta Bread
Butter     as required
Lettuce, halved     4 leaves
Cheese slices, quartered     2
Cucumber, sliced     1 medium
Tomato, sliced     1 large

Method

Drain the chickpeas and dry on a kitchen towel.

Grind the chickpeas along with garlic, coriander leaves, parsley, spring onion greens and breadcrumbs in a food processor to a coarse mixture.

Add soda bicarbonate and cumin powder and mix well.

Season with salt, pepper powder and paprika. Knead the mixture well and allow it to refrigerate for a couple of hours.

Take the mixture in a tablespoon dampened with water and shape it from top with another damp tablespoon. Many falafels can be shaped like this and stored on a greased plate in a refrigerator prior to frying.

Heat sufficient oil in a kadai and deep-fry the falafels till golden brown. Drain and place on an absorbent paper and set aside.

Mix all the ingredients of yogurt sauce and chill till required.

Apply salt to cucumber ribbons and set aside.

Cut the burger buns or pitta bread into half and apply butter.

On the base half of each bun place a lettuce leaf, quartered cheese slice, cucumber slice and tomato slice.

Place fried falafel patties on it and top with yogurt sauce and cucumber ribbons. Cover each with upper half of the buns.

Ingredients:

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrots, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onions
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil(for frying)
1/4 cup toasted pine nuts

Kabsa Spice Mix:

1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Sauce:

2 cups water
1 beef stock cube(Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Method:

1. Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5″-2″, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.

2. Soak rice for 15 minutes. Drain, rise under running water then drain well.

3. Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.

4. Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5″ above rice). Cover pot. Cook on low heat for 30 minutes or until tender – add a little more stock or water if rice seems to become dry.

5. Prepare the sauce.

6. Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.

7. Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon.