Shahi Kaju Aloo

Ingredients:

300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

How to make shahi kaju aloo:

• Wash potatoes and peel and cut them into 1 inch pieces.
• Fry the potatoes to a deep golden brown and keep aside.
• Grind cashewnuts, ginger and garlic to a paste in a grinder.
• Keep this paste aside.
• Heat some of the oil in a heavy bottomed pan.
• Add black cumin and bay leaf.
• Wait for 30 seconds till cumin seeds stop spluttering.
• Add onions and cook on low flame till onions turn soft but do not let them turn brown.
• Add turmeric and garam masala. Stir to mix well.
• Add the paste prepared earlier. Cook for 1 minute.
• Add yogurt and stir fry till water evaporates.
• Cook till it dries.
• Add milk and about 1/2 cup of water to the gravy.
• Boil and simmer for 2 -3 minutes.
• Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
• Cook on low flame till the gravy thickens and coats all the potatoes.
• Serve hot with nan or paranthas

Biryani Badshahi Recipie

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.