Kashmiri Pulao

Ingredients :

2 cups - Long grain rice (basmati)
2 cups - Milk
1/2 cup - Cream
1 tsp - Sugar
Salt to taste
1/2 tsp - Cumin seeds
3 nos - Cloves
1 inch - Cinnamon Stick
3 - Cardamoms
1 No - Bay leaf
2 tbsp - Ghee
1 cup - Canned chopped mixed fruit (drained)
2 nos - Rose petals

Cooking Instructions :

- Wash and soak rice for 15-20 minutes.
- Mix milk, cream, sugar, salt. Drain rice, keep aside.
- Heat ghee in a heavy pan, add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.
- Allow to splutter, add rice and fry in ghee for 2 minutes.
- Add milk, cream, mixture.
- Add 1/2 cup water. Bring to a boil, cover and simmer till cooked.
- Mix in drained fruit very gently, garnish by sprinkling finely broken rosepetals.
- Serve hot with a curry or tadka dal.

Mutanjan

Ingredients :


2 nos - Onions (quartered)
2 nos - Cinnamon sticks
10 nos - Cloves
12 nos - Peppercorns
6 nos - Cardamoms
1/2 tsp - Corriander powder
500 gms - Lamb, cubed
Salt to taste
250 gms - Rice
1-2 Tbsp - Sugar
1 no - Lemon
1 Tbsp - Almonds
1/2 tsp - Saffron, soaked in 1/4 Tbs. milk
4 Tbsp - Ghee



Cooking Instructions :


- Make bouquet garni(bag of spices) of onions, cinnamon, cloves, 8 peppercorns, 4 cardamoms, and coriander.
- Put bag of spices in a pan, add meat, salt, and enough water to cover. Cook until water reduces to half.
- Remove bag of spices and squeeze out the flavor.
- Add the sugar and juice from 1/2 lemon; cook until liquid is syrupy.
- In another pan, boil the rice in water with the remaining spices and some salt until barely tender; drain.
- In a casserole, put a layer of rice, then the meat, then remaining rice.
- Pour saffron milk over top, sprinkle with nuts, cover tightly, bake like pullao (~350 F for 30-45 minutes).

Qambargah

Ingredients :

12 nos - Lamb rib chops, large
1 tsp - Ginger powder
1 tsp - Cayenne pepper
4 nos - Cardamom, black
2 nos - Cardamoms, green
2 nos - Cinnamon sticks
6 nos - Cloves
2 nos - Bay leaves (Tez patta)
1 piece of mace (or grated nutmeg)
2 Tbsp - Fennel seeds
1 ltr - Milk
1 Cup - Yoghurt (Beaten)
Besan batter (made from besan and water)
Ghee per requiremene (Clarified Butter)
Salt to taste

Cooking Instructions :

- Flatten chops, tie spices in a muslin/cheesecloth bag, heat the milk.
- Add meat and the bag of spices to the milk and simmer until liquid evaporates and chops are tender.
- Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides in ghee.
Serve. (Some like to rub garlic on the chops before dipping.)

Gustaba

Ingredients :

750 gms - Lamb, lean (or mutton)
250 gms - Lamb fat
2 tsp - Cayenne Pepper
2 tsp - Fennel seeds
1 tsp - Ginger powder
1 tsp - Corriander powder
2 tsp - Kashmiri garam masala
1/2 cup - Yoghurt
2 tbsp - Ghee (Clarified Butter)
1 tsp - Sugar
1/2 cup - Khoya
1 cup - Milk
2 tsp - Pepper, black
4 nos - Cardamoms

Cooking Instructions :

- Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor.
- Keep chopping, adding a little yoghurt and ghee, until the meat is a smooth paste.
- Form into balls 1.5-2 inches in diameter.
- Heat remaining ghee in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
- Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.

Rogan Josh

Ingredients :

1 Tsp - Ginger powder
1 Tbs - Fennel seeds
1 tsp - Shahjeera (cumin seed)
6 Nos - Garlic cloves, minced
1 Tbs - Pepper, red, powder (cayenne)
2 Nos - Cinnamon sticks
6 Nos - Cardamoms
6 Nos - Ccloves
1 No - Bay leaf (Indian tez patta)
Salt to taste
1 Tsp - Saffron
1 Cup - Curd (yoghurt), creamy (or sour cream)
200 gms - Ghee (Clarified Butter)
1/4 Tsp - Hing (asafoetida)
1 kg - Lamb, cut into large cubes

Cooking Instructions :

- Grind together the spices and keep aside.
- Soak saffron in the dahi.
- Heat ghee and fry the lump of hing
- Add meat and saute until well browned.
- Pour in the dahi and fry until liquid is absorbed.
- Add a glassful of water and the spices.
- Bring to a boil, reduce heat, and simmer, covered, until tender.
- Remove cover and cook until liquid is gone
- Adjust salt and the dish can be served on a bed of rice or for the indian bereads.