Tomato Seekh Kabab

Ingredients:

Mince                         ½ kg
Ginger Garlic                    1 tbsp
Green Chilies                    6 ground
Crushed red Pepper            1 ½ tsp
Brown Onions                    ½ cup
Cumin (roasted and crushed)         1 ½  tsp
Black pepper                    1 tsp
Salt                            1 tsp
Oil                            2 tbsp
Tomatoes sliced                5
Coriander Leaves                2 tbsp
Green Chilies (chopped)             2
Mint Chopped                    8 to 10
Ingredients for Bhagar
Ghee                        ¼ cup
Crushed Garlic                    ¼ tsp
Cumin (roasted & crushed)        1 tsp

Cooking Method:

Chopperize mint with all the given ingredients under mince. Leave it aside for 2 hour, give dum of coal. Make seekh kabab. In a large pan spread tomoat slices to cover the base, spread with seekh kabas on top, oil and cook on medium flame for 20 minutes, shaking the pan from time to time. Do not add water in the dish. Lastly sprinkle chopped coriander leaves, mint and green chilies, leave for on dum for 5 minutes, and lastly give baghar.

Shami Kabab

Ingredients:

Beef mince ½ kg
Potato (peeled & chopped) 1
Channa daal ½ cup
Onion (chopped) 1
Ginger Garlic 1 tbsp
Yogurt 2 tbsp
Salt 1 tsp
Chili Powder 1 tsp
All Spice 1 tsp
Coriander Leaves 2 tbsp
Green Chilies (chopped) 2
Egg (beaten) 1
Bread Crumbs to coat

Cooking Method:

Boil the mince with potato, daal, ginger garlic, onion salt, spices, 2 cups water till daal has cooked completely and mixture dry. Grind finely by adding yogurt, coriander leaves and green chilies. Mix well. Shape into kebabs. Dip in beaten egg, coat in bread crumbs and deep fry.

Mutton Hyderabadi Biryani

Ingredients:

Rice 400 gm
Mutton 900 gm
Garam Masala 2 tsp
Red Chilies 6
Cashew Nuts 80m
Poppy Seeds 40 gm
Onions 5
Cloves 2
Cinnamon 2 pieces
Cardamom 3
Green Chilies 6
Mint Chopped 1 bunch
Ginger and Garlic Paste 3 tsp
Beaten Curd 1 cup
Lime Juice 2
Saffron Dissolved in cup Milk 2 pinches
Ghee or Oil 5 tbsp
Boiled Eggs for Garnishing 4
Salt to taste as per taste

Cooking Method:

Grind the following to a fine paste: red chilies and cashew nuts, apply the ginger & garlic, and
Beaten curd to them and set aside.
Heat 4 tablespoons ghee and fry the red chili, masala. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and 1 tsp salt to taste. Keep frying till ghee separates. Add 1 ½ cups warm water, cook till tender.
Heat pan, add 1 tablespoon ghee and fry the cloves, cinnamon &cardamom. Add the rice and fry a little. Add the green chilies and 1 tsp salt to taste. Add enough warm water for boil. Cook till rice is par cooked, strain the rice and spread on a dish.
Mix together the chopped mint, garam masala and fried onion. Set aside.

For Assemble:
Take a heavy bottomed pan and line it with ghee.
Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the mint mixture and juice of 1 lime.
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover tightly and place over a griddle for dum for 30 minutes. Serve hot, garnished with eggs cut into half’s and little mint mixture.
Serve hot.