Khubuli

                                                   

         

Ingredients:

1.     Rice- 1 kg

2.     Chana daal- ¼ kg

3.     Curd- ½ kg

4.     Onion- 2

5.     Green chilies- 12

6.     Red chili powder- 1 tsp

7.     Garlic ginger paste- 2 tsp

8.     Salt- 3 tsp

9.     Shazira elaichi powder- 2 tsp

10.   Coriander-4

11.   Mint-2

12.    Oil- 100 gm

Method:

• Wash rice, add 5 ltr water, 2 tsp salt and keep aside.
• Wash chana daal, add water and cook till it becomes tender.
• Take off remaining water in a vessel and keep aside.
• Take chana daal in a plate and keep aside.
• Pour oil in a vessel and fry onion and green chilies until onion turns golden brown.
• Mash onion and keep aside.
• In the same oil fry garlic ginger paste till it turns golden. Now add half of coriander and mint and fry. Keep this aside.
• In bowl take curd, beat it and add red chili powder, shazira elaichi and salt ( 1 tsp) and beat well. Keep aside.
• Keep rice on stove and let this be half cooked.
• Drain off water from rice and take off half of rice in another vessel.
• To the left off rice spread half chana daal and sprinkle half of curd (which was kept aside). Sprinkle half oil, spread half onion and green chilies. Now sprinkle half of raw coriander and mint.
• Over this spread the remaining rice and then spread remaining chana daal and sprinkle remaining curd (which was kept aside). Sprinkle remaining oil, spread remaining onion and green chilies. Now sprinkle remaining raw coriander and mint.
• Cover the vessel with lid and keep on stove, on highest flame for 1 min then leave on lowest flame for 15 mins.
• Khubuli is ready.

Ingredients For Cutt:

1.     Chana daal water (which was kept aside)

2.     Tamarind paste- 50 gm

3.     Salt- ½ tsp

4.     Red chili powder- ¼ tsp

5.     Garlic ginger paste- ¼ tsp

6.     Turmeric powder- 2 pinch

7.     Zeera- ½ tsp

8.     Rai- ¼ tsp

9.     Curry leaves- few

10. Coriander- 1

11.  Oil- 30 gm

Method:

• Pour oil in a pan.
• Fry zeera till it turns light brown.
• Add rai to this and fry.
• Add curry leaves and fry.
• Put off stove for 2 mins so that oil cool down.
• Now fry garlic ginger paste.
• Then add salt, red chili powder, turmeric powder, coriander and fry.
• Add chana daal water and tamarind paste to it and boil for 5 mins.
• Let this cool, then pour it in a mesh to extract its juice.
• Daal cutt is ready.

Tarkari Pulau

                                                       

     

Ingredients:

1.     Rice- 1 kg

2.     peas- 250 gm

3.     Carrot- 250 gm

4.     Potato- 250 gm

5.     Green Beans- 250 gm

6.     Tomato- 250 gm

7.     Oil- 100 gm

8.     Shazira elaichi  powder- 1 tsp

9.     Shazira - 1 tsp

10.                        Elaichi- 1 tsp

11.                        Bay leaves- 10

12.                        Cinnamon- 4 pieces

13.                        Coriander- 4

14.                        Mint- 2

15.                        Garlic ginger paste- 2 tsp

16.                        Green chilies- 12

17.                        Onion- 1

18.                        Salt- 3 tsp

Method:

• Wash all vegetables, cut into small pieces and keep aside.
• Wash rice and keep aside.
• In a vessel pour oil and fry carrot by adding a ¼ tsp salt.
• After frying take the carrot in a plate and fry green beans by adding  ¼ tsp salt.
• Take off green beans in the same plate and then fry peas by adding ¼ tsp salt.
• Take peas in the same plate and fry potato by adding ¼ tsp salt.
• Take off potato in the same plate.
• Now fry onion, green chilies, shazira, elaichi and bay leaves till onion becomes soft then add garlic ginger paste and fry, then add coriander, mint and fry.
• Now add tomato, water (2 ½ ltr), 2 tsp salt, shazira elaichi powder and all the fried vegetables, let this boil for 2 mins.
• Now add the rice after draining its water.
• Cook till water dries.
• Then keep on lowest flame for 10- 15 mins.
• Tarkari pulau is ready.

Kheema Pulau

                                               

                                                            

Ingredients:

1.     Mutton kheema-1kg

2.     Onion -100 gm

3.     Oil/ghee - 200 gm

4.     Basmati rice-1kg

5.     Salt-2 tsp for meat & 2 1/2 tsp for rice

6.     Red chilli powder-1 tsp

7.     Green chillies-15 (paste)

8.     Garlic & Ginger paste- 2 tsp

9.     Turmeric powder- 1/4 tsp

10.   Curd-200 gm

11.   Malai / Cream-200 gm

12.    Lemon-2

13.   Cinnamon- 3( 3 inch each)

14. Shazira powder- 1 tsp

15.    Elaichi powder- 1 tsp

16.   Cloves -8

17.  Milk- 300 ml

18.   Corriander- 4

19. Mint- 2

Method:

• Fry onion in oil till it is golden brown and remove it from oil and mash. Keep the remaining oil aside.
• Wash rice and keep it in water for 2 hrs.
•  Wash kheema and add salt, red chilli, green chilli, garlic ginger, turmeric, onion,curd, malai, lemon, cinnamon, cloves, shazira- elaichi, corriander, mint and mix this well with your hands and keep it for marination for minimum of 2 hrs or upto 10- 15 hours in refrigerator.
• Then keep 5 ltrs water on stove and add 2 1/2 tsp salt and bring it to boil then add the rice which was kept in water after draining the water. Now leave it on stove untill the rice is half cooked. Then drain the water.
•  Now spread the rice on marinated kheema then pour the oil which was kept aside after frying onion. Also pour milk.
•  Now wrap thick cotton cloth on lid of the vessel then cover the vessel with it and also keep 10 kg weight over it.
• Keep the vessel on high flame for 5 mins then on lowest flame for 20- 25 mins.
• Put off the stove. Your kheema pulau is ready.