Mushroom Biriyani - Pressure Cooker

Ghee + Oil - 3 tbsp.

Cinnamon - 2

Clove - 4

Cardamom - 2

Bay Leaf - 1

Aniseed - 1

Shahi Jeera - 1 tsp

Cilantro

Mint

Onion - 1 cup, sliced

Green Chilli - 3, slit

Ginger Garlic Paste - 2 tbsp.

Tomato - 2 cup, diced

Mushroom - 1 1/2 cup, sliced

Chilli Powder - 1/2 tsp

Garam Masala - 1 tsp

Basmati Rice - 2 cup, washed and soaked in Water for 30 min.

Salt

Lemon Juice

Cashew Nuts - 2 tbsp., fried in Ghee

Heat Ghee and Oil in a pressure cooker.

Temper Cinnamon, Clove, Cardamom, Bay Leaf, Aniseed and Shahi Jeera.

Add chopped Cilantro and Mint leaves and sauté for 30 sec.

Sauté Onion and Green Chilli until the Onions turns translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft.

Add in Mushrooms and cook until all the moisture is evaporated and the mixture becomes dry.

Season the mixture with Chilli Powder and Garam Masala; give a quick stir.

Add the soaked Rice along with required Salt and keep stirring until the Masala coats all kernels of the Rice. Add 3 cups Water and close the lid. Cook for 1 whistle followed by 5 min in simmer.

Once the pressure is released gently fluff the Rice and garnish with Lemon juice, fried Cashew nuts, Cilantro and Mint.

Serve hot with Raita or Vegetable Gravy.

Chicken Masala Sandwich

Oil - 2 tbsp.

Onion - 1, diced

Green Chilli - 2, diced

Ginger Garlic Paste - 2 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Fennel Powder - 1 tsp

Garam Masala - 1 tsp

Salt

Pepper

Chicken - 1 lb., grilled and sliced (seasoned with Salt, Pepper, Turmeric, Chilli Powder and Lime juice)

Cilantro

Lime Juice

Bread - sliced

Butter

Heat Oil in a medium pan. Saute Onion and Green Chilli until translucent. Add Ginger Garlic paste and cook until the raw smell goes away. Season the mixture with Turmeric, Chilli, Fennel, Garam Masala, required Salt and Pepper. Saute until the raw masala smell goes away. Add the grilled Chicken and mix well. Cook Closed for 5 min. Turn off heat and add in Cilantro and Lime Juice. Keep closed.

Toast Bread slices with Butter. Top one slice with the Chicken Filling followed by closing the Sandwich with another slice of Bread.

Enjoy warm!

Tehari

Mustard Oil - 1/2 cup

Bay Leaf - 2

Cardamom - 3

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup

Ginger Garlic paste - 2 tsp

Mutton - 1 lb.

Chilli powder - 1 tsp

Coriander powder - 1/2 tsp

Cumin seeds - 1/2 tsp

Salt & Pepper

Yogurt - 1/2 cup

Garam Masala - 1 tsp

Fried Onion - 1/2 cup

Kewra Essence - 1/2 tsp

Heat Mustard Oil in a large pan. Temper Whole Garam Masala.

Sauté Onion until golden. Add Ginger Garlic paste and sauté until the raw smell goes way.

Add Mutton and season with Chilli powder, Coriander powder, Cumin seeds, 1 cup Water and required Salt, Pepper. Cook closed for 35 min.

Now add 1/2 cup Yogurt and cook closed for another 10 min.

Stir in Garam Masala, Fried Onions and Kewra Essence. Mix well and remove from heat.

For Rice:

Mustard Oil - 4 tbsp.

Bay Leaf - 2

Cardamom - 2

Cinnamon - 2

Clove - 4

Black Pepper - 4

Onion - 1/2 cup, sliced

Ginger Garlic paste - 2 tsp

Shahi Jeera Rice - 2 cup, soaked

Milk - 1 cup

Salt

Cumin seeds - 1/2 tsp

Kewra Essence - 1tsp

Heat Mustard Oil in another large pot. Temper Whole Garam Masala.

Sauté Onion until golden. Add Ginger Garlic paste and sauté until the raw smell goes way.

Add Shahi Jeera Rice along with Milk, 3 cups Water, required Salt and Cumin seeds. Cook closed for 10 min.

Gently fluff the Rice and mix the Mutton curry along with Fried Onions, Green Chilli and Cilantro. Add Kewra essence and place in a preheated oven for 20 min.

Remove from heat and fluff the Rice gently. Serve warm with a simple salad.