PRAWNS BIRYANI WITH GREEN MASALA:

 

Ingredients:

For green masala paste:

1 inch ginger
3 cloves garlic
Hand full cilantro
Hand full mint leaves
2 bay leaves/Fresh or dry
2 or more green chillies (I used red chillies)
1 tsp turmeric powder
salt as needed
Little water to make paste

To make rice  :

1.5 cups  basmati rice
5 -6 cups of water

To fry onions :

2 medium sized  onion ,sliced thinly
oil for frying oil

TO Make Biryani :

Whole Garam Masala:

1 tbsp ghee
1 tsp cumin seeds
1 tsp fennel seeds
1 bay leaves
1 star anise
4 cloves
1 inch cinnamon stick
3 green cardamom
1/2 tsp black pepper corn
1 slice lime
3 medium tomatoes, roughly chopped
2 tbsp yogurt

Other  Ingredients:

500 grams prawns,shelled or can use with shell (if preferred)
1/4 tsp ajwain
10 nos mint leaves + for layer
1/4 cup cilantro chopped + for layer
1 tbsp red chilli powder or as needed
10 strand of saffron soaked in hot water
few pomegranate seeds for garnish
lime slice for garnish

Method :

In a food processor or mixer add all green paste ingredients as mentioned above and make a smooth paste. Set aside

Meanwhile in a large pot add water and bring it to boil,add the washed rice and cook until 90 percent rice is done. drain water and set aside.

In a deep skillet or kadai add oil for frying onions. Add sliced onions until deep brown in color( Fry on high heat).
Once onions are brown remove in a paper towel and set aside.

In a Deep pan or cooker add ghee,and all spices as mentioned above and saute until nice aroma,

Add tomatoes and salt saute until nice and soft.

Add half of fried onions and saute for a minute.
Add green masala paste and saute until nice and browned.Discard the lime if you prefer.
Add yogurt and saute for few minutes on low heat.

Add prawns and cook until well combined.Add ajwain and cook until prawns cooked through.
Add few mint leaves and chopped cilantro and combine well.
Add chilli powder and combine.

Now transfer half of the green masala into a bowl,and spred the rest evenly in the pan.
Add half of the cooked rice and spread evenly,spread fried onions ,cilantro,mint leaves and some saffron water. continue to do the same with second layer.
Finally close it with tight lid and cook on low for 10 minutes.

Serve hot with some raita and garnish with pomegranate seeds and lime slices.

ENJOY!!

</>BAKED LAMB SAMOSA | NO DEEP FRYING BAKED SAMOSA



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Ingredients

For dough:

2 cup AP flour
salt to taste
2 tbsp ghee
1/2 tsp ajwain/carom seeds 
Iced water - to knead

For stuffing:

1 pound lamb/ mutton keema / minced lamb meat
2 tsp oil
½ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchur powder 
salt to taste
1/2 tsp cumin seeds 
1 tbsp ginger garlic ,finely chopped 
½ cup finely chopped onion or 1 small onion
3 small potatoes , boiled and peeled.roughly broken
1 cup frozen green peas 
1 tbsp chopped coriander

In a large mixing bowl,Combine flour and salt ajwain and ghee Crumble flour. Now, add enough iced /cold water and knead to smooth dough. It should not be very soft. Close it with a kitchen towel or damp cloth and let it rest for 30 minutes to 2 hours.

Making Lamb Filling:

In a skillet add oil to heat,add cumin seeds to brown. add ginger,garlic and saute till raw aroma leaves.

Add onions and cook until browned.Add minced lamb and cook until it is small pieces and turns brown.

Add all mentioned spice powder and saute until all spices are well combined. cook until meat is cooked through and all the moist is evaporated.Add cilantro and mix well.

Add Peas and cook for few minutes.Add the potatoes that is roughly mashed.now combine well and cook,make sure there is no moisture at all.

Set aside to completely cool down. 

To make pockets:

Take the dough and divide into equal shaped lemon sized balls. Take a ball and dust with little flour. Roll it using wooden roller to make poori shaped disc. It should not be too thick or thin. Cut it into two halves using a knife. Take one half and brush little water on the half of the straight edge. Leave the curvy edges.

Now, take 2 or 3