Here are two special recipes of Nawabi mutton biriyani ‘nd Mango kulfi that you can try on Eid al- Fitr day.
Nawabi biriyani
Ingredients
Basmati rice- 2 glasses
Mutton- 500 gm
Onion ground-3
Red chillies-4
Ginger garlic paste- 2 tsp
Curd-half cup
Turmeric powder-half tsp
Ghee- as required
Cinnamon 1”piece- 2
Cardamom- 4
Garam masala powder- 1 tsp
Pepper- 6
Cloves- 6
Shahjeera- half tsp
Milk- quarter cup
Saffron- few springs
Salt- to taste
Coriander leaves chopped-1 to 2 tbsp
Mint leaves chopped-1 to 2 tbsp
Apricots- 4
Cashew nuts- 5
Raisins- 8
Method
Wash rice; soak it in water for 10 minutes and drain. Soak saffron in milk. Fry the dry fruits and apricots in 2 tbsp ghee. Grind the onions and red chillies to make a fine paste. Marinate the mutton with curd, ginger garlic paste, onion paste, turmeric powder and salt. Heat a little ghee in a pressure cooker. Add the marinated mutton and cook till done. Heat ghee in another vessel, add cinnamon, cloves and cardamom, fry for a while and add the soaked and drained rice. Fry for two minutes. Add four glasses of salted boiling water. Cover and cook till the rice is done. Remove the rice from the vessel, spread out to cool. To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala. Cover with a layer of rice, followed by melted ghee and then saffron milk.
Repeat this till the whole of rice and mutton is used. Lastly add the fried nuts, cover tightly and keep on dum for 10 -15 minutes. Garnish with chopped coriander leaves and mint leaves.
Mango kulfi
Ingredients
Mango pulp - 2 mangoes
Corn flour- 3 tbsp
Cold milk- 3 cup
Condensed milk- 200 ml
Method
Peel, remove seeds and chop the mango. Blend the mangoes in the mixer and keep aside. Mix the corn flour in cold milk. Add beaten condensed milk to it. Pour it in a pan and stir on a low flame. Stir continuously. When it thickens keep aside to cool. On cooling, put the mango pulp and milk with corn flour in the mixer and mix it well. Pour it in the kulfi mould. Place in a freezer to set. Garnish with pista chopped before serving.
