Dr.

Chef Damu

Degchi Biriyani
INGREDIENTS Mutton Basmati rice Potatoes Onion Egg Raisins Milk Cardamoms Pepper Corns Cloves Bay leaves Shahjeera Saffron Coriander leaves Mint leaves Ghee Salt Curds Ginger garlic paste Turmeric paste Raw papaya paste Chilli powder Salt 1 kg 1 kg 4 nos 3 nos 4 nos 5 tsps / cup 8 nos 8 nos 8 nos 1 no 1 tsp / tsp / cup / cup 150 gms to taste 1 cup / tsp 1 tbsp 1 tbsp 2 tsps to taste

METHOD: v Marinate meat in the curds mixture for  minutes. +eat  tbsps ghee in a pan. Add Cardamoms, shahjeera, cloves, bay leaves and peppercorns. Add rice and stir fry for 6 minutes. Add milk and hot water and salt. Cook till the rice is done. v +eat 6 tbsps ghee in a pressure cooker. Add meat and fry till golden. Add one cup of water and pressure cook till meat are soft. Open lid. Add potatoes and cook for a further  minutes till potatoes are done. Remove. v In a large pan arrange a layer of rice. Sprinkle saffron, fried onions and dry fruits. Cover with a layer of meat. Continue till all meat and rice are over. Cover tightly and place on a hot griddle or in a hot oven for  to  minutes. v Garnished with egg halves and coriander and mint leaves.

Baingan Ka Bhurta
INGREDIENTS Brinjal Onions - chopped Tomatoes - chopped Garlic pod Ginger Oil Green Chilli Amchur or anardana Salt Chilli powder Corriander powder Garam masala 200 gms 75 gms 50 gms 2 nos 10 gms 5 tsp 5 nos 1 tsp to taste 2 tsp 2 tsp 1 tsp

METHOD: v Put the brinjal on a skewer and put it into the tandoor, till it’s done. It will be ready when the skin is wrinkled and water seeps out of it. v Peel and mash the brinjal and then cook it with the other Ingredients. v Make sure the brinjals is well mashed along with the onion tomato.

Degchi Vessel

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