Cauliflower Pulao

Ingredients:

1. Oil for shallow frying
2. 1 kg cauliflower (gobhi)
3. 1/2 tsp salt
4. 3/4 black pepper powder

For Pulao:

1. 2 1/2 cups rice (basmati preferred)
2. 3 tsp oil
3. 2 bay leaves (tej patte)
4. 4 black cardamoms (badi ilaichi) crushed
5. 2 inch piece cinnamon (dalchini)
6. 4 cloves (laung)
7. 2 onions chopped
8. 2 inch piece ginger (adrak) grated
9. 4 green chillies chopped
10. 1 1/2 tsp salt
11. 1 tsp cumin (jeera) powder
12. 1 tsp red chilli
13. 1/2 garam masala powder
14. 5 cups of water

For Garnishing: 


3 tbsp finely chopped coriander leaves

Preparation:

1. Clean and wash rice and soak in water for 20 mins.
2. Drain and set aside.

Method: 

1. Heat oil in a pan.
2. Add cauliflower and shallow fry till half done
3. remove sprinkle salt and pepper on cauliflower and set aside.
4. For cooking pulao, heat oil in heavy bottomed saucepan.
5. Add bay leaves, cardamoms, cinnamon and cloves.
6. As they start to sputter, add onions, and stir fry till they turn golden brown and semi-transparent.
7. Add ginger and green chillies and stir for another 1 - 2 minutes.
8. Add salt, cumin powder, red chilli powder and garam masala powder. Stir for another 1 - 2 minutes.
9. Add rice and cauliflower.
10. Carefully stir and mix to avoid breaking rice or cauliflower for 5 - 6 minutes.
11. Add water stir and mix well, cover and cook on reduced heat for  5 - 8 minutes or till water absorbs. 
12. Remove and set aside.
13. For serving, arrange cauliflower pulao in serving dish and serve hot garnished with coriander leaves and potato salli. 

Afghani Mutton Biryani

Ingredients :

1. 1 kilogram lamb meat on the bone 
2. 11 cloves 
3. 1 large cinnamon sticks 
4. 2 teaspoon salt 
5. 1 tablespoon ginger paste 
6. 1 tablespoon garlic paste 
7. 8 cups water 
8. 3 cups basmati rice good quality 
9. 3/4 cup cooking oil 
10. 1 large onion skinned & thinly sliced 
11. 8 green cardamoms 
12. 1 teaspoon cumin seeds zeera 
13. 4 carrots, peeled and grated 
14. ½ cup green raisins 
15. ½ cup pine nuts.

Method 

1. Cut meat into large pieces and wash thoroughly under cold tap water. 
2. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. 
3. Bring to boil and skim off any scum that rises to the top. 
4. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender. 
5. Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. 
6. Soak in plenty of water for 1½ hours. 
7. Drain in a sieve and let it stand for a minute or two. 
8. Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. 
9. Keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. 
10. Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. 
11. Bring to boil and add rice to it. 
12. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. 
13. Do not stir too hard or the rice will break. 
14. Put a layer of carrot, raisins and pine nuts on top of the rice. 
15. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender. 
16. Fluff up rice with a fork, then transfer it into to a heated serving dish. 
17. Serve with cucumber raita.