great indian food

1. Pulao
   Serves 6
   Ingredients :
   Mutton - 1kg
   Basmati rice - 1/2kg
   Aniseeds - 1tbs
   Coriander seeds - 1tbs
   Pepper corns - 10nos
   Dry ginger powder - 2tsp
   Almonds - 10nos
   Walnuts - 5nos
   Cashew nuts - 10nos
   Raisins- 20nos
   Milk - 750ml
   Bay leaves - 4nos
   Groundnut oil - 6tbs
   Green cardamom - 4nos
   Cloves - 4nos
   Cinnamon - 2"pieces
   Garam masala - 1tsp
   Salt - to taste
   To garnish :
   Sliced and fried onions - 4tbs
   Chopped mint leaves - 1tsp
   Chopped coriander leaves - 2tbs
   Method of Preparation :
   Slice mutton into large pieces. Clean rice and drain the water completly. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth.
   Remove skin of almonds and slice the walnuts into halves. Lightly fry these and cashew nuts and raisins in ghee and keep aside.
   Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the cloth to extract maximum flavour. Discard the bag and the bay leaves. The quantity of stock must be 750ml. If it is less, add water and if more, boil excess water.
   Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamon. Fry meat pieces a few at a time. Remove when brown.
   Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure cook on a low heat for 5 minutes and allow to cool without removing the lid.
   Serve garnished with fried onions, chopped mint and coriander leaves.

kashmir special

1. Dum Aloo (Baked Potatoes in Rich Gravy)
   Serves 6
   Ingredients :
   Boiled potatoes (small) - 10nos
   Oil - 4tbs
   Cloves - 5nos
   Green cardamoms - 5nos
   Black cardamoms - 2nos
   Aniseed powder - 2tbs
   Dry Ginger Powder - 1tbs
   Kashmiri Chilli Powder - 1tbs
   Garam masala - 1/2tsp
   Yogurt - 2tbs
   Water - 1cup
   Salt - to taste
   Oil - for frying
   Method of Preparation :
   Heat oil and deep fry potatoes until evenly brown. Keep aside
   Heat 4tbs oil and add cloves and cardamoms. Saute well by adding salt, aniseed, ginger and chilli powder. Take care that the spices does not get burnt. Add yogurt, stirring constantly.
   Add water and let it come to boil. Now add potatoes and let it simmer on slow heat until the gravy thickens and oil separates. Sprinkle garam masala and remove from fire. Serve with steamed rice.
2. Rogan Josh
   Serves 6
   Ingredients :
   Ghee - 2tbs
   Mutton - 1kg
   Finely chopped onion - 1no
   Garlic - 3flakes
   Ginger- 1"piece
   Chopped red chillies - 4nos
   Green cardamom - 4nos
   Cloves - 4nos
   Coriander seeds - 2tsp
   Cumin seeds - 2tsp
   Paprika - 1tsp
   Salt - 1tsp
   Bay leaf - 1no
   Yogurt - 1/4cup
   Cinnamon stick - 1"piece
   Hot water - 2/3cup
   Garam masala - 1/4tsp
   Pepper powder - to taste
   Method of Preparation :
   Slice meat into medium cubes. Grind garlic, ginger, red chillies, cardamom, cloves, coriander, cumin, paprika and salt together and keep aside.
   Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add sliced meat and simmer for a few minutes. Add yogurt and mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.
   When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire