Soyabean Biryani

Serving Size: 4
Preparation Time: 60 mins

Ingredients:
1/4 cup oil(60ml).
3/4 cup finely chopped onion(105g).
1cup(75g) dehydrated soybean granules soaked in 4 cups water for 2 hours and drained.
2 tbsp ginger paste
2 tbsp garlic paste.
4 green cardamom.
salt to taste or 1 tsp.
2 tsp chili powder.
1 tbsp coriander powder.
2 tsp cumin powder.
1/4 cup(60ml) yogurt.
1cup(240ml) water.
3/4 cup(180ml) cardamom milk.
1/2 cup (72g) raisins.
1cup(220g) paneer (homemade cottage cheese) cubes 1cm each.
1/4 cups(11g) chopped coriander leaves.
1 tbsp lemon juice.
1 tsp garam masala (Available at any ethnic food store)
1 tbsp each blanched almonds, roasted cashew nut, chopped pistachio nuts.
3 liters water.
2 tsp salt.
3 cups(570g) basmati rice ,washed and soaked in water for 15 mins. and drained.
8 strand saffron, lightly crushed.
1/2 cup(120ml) cardamom milk.

Method:
1. Heat oil, add onions, cook on medium-low flame till golden brown stirring frequently.

2.Add drained soybean granules, ginger, garlic, cardamom, salt, chili powder, coriander powder, cumin powder and yogurt, stir, cook uncovered on medium heat for 10 mins stirring frequently or till the mixture is dry and the fat starts to separate.

3. Add 1 cup water, stir, cook covered, on low heat for 30 minutes or till granules are cooked.

4. Add 3/4 cups cardamom milk and raisins, stir well, cook uncovered on medium heat for 10 to 12 mins, stirring frequently all the milk should dry up and the fat starts to separate.

5. Cook uncovered for 3 mins on medium high heat, stirring continuously, add cottage cheese.

6. Add coriander, mint, lemon juice,and garam masala, almonds, cashew nuts and pistachios nuts stir, keep aside.

7. Bring 8 cups water to boil. Add salt and drained rice, stir. bring back to boil. Cook uncovered on medium high heat for 5 minutes or till the rice is nearly cooked drain. Spread on a clean whit cloth. keep aside for 30 mins.

8. Preheat oven to 190 degree Celsius (375 degree Fahrenheit) gas mark 4.

9. Combine saffron strands and milk. Keep aside.

10. Grease a pan, spread 1/3 rice, drizzle 1 tbsp saffron milk mixture, spread1/2 soyabean mixture, repeat layering with the rest of the rice and soyabean mixture, ending with rice layer on top cover tightly, seal the lid with dough, place the pan in preheated oven.

11. Bake for 30 min serve hot with yogurt, onions and tomatoes salad, pickle.

Ginger Chicken Supreme

Serving Size: 4
Preparation time: 40 mins.

Ingredients:
1 kg skinless chicken, cut into 8 pieces
1/4 cup ginger and garlic paste
1 tsp each salt, chili powder,turmeric powder,coriander powder,
2 tbsp yogurt
2 tbsp oil
1 cup,(140g) finely chopped onions
1/4 cups /385g finely chopped and pealed tomatoes
1 tsp garam masala (Available at any ethnic food store)
1 can cardamon milk (170g)

Garnish:
2 tbsp finely chopped fresh coriander
1 tbsp finely slivered ginger
4 whole green chillies

Method:
1. Combine chicken with ginger and garlic paste, salt, chili powder and yogurt. Marinate for 10 mins.

2. Heat oil , add onions, fry on medium-low heat till golden brown, stirring frequently.

3. Add marinated chicken, ginger and green chillies, stir, cook uncovered,on medium-low heat for 15 mins, stirring frequently.

4. Add tomatoes and garam masala. Stir cook covered, on medium-low heat for 10 mins. or till the chicken is tender, stirring occasionally.

5. Gradually stir in cardamom milk, cook on low heat for 3 mins, stirring continuously, adjust seasoning.

6. Garnish, serve hot with roomali rotis, chutney, raita and onion salad.

Shahi Cheese Mutton Chops

Serving Size: 6
Preparation Time: 45 mins

Ingredients:
1 cup evaporated milk (240 ml)
Single mutton chops (500 grams)
3/4 cup chopped onions (105 grams)
1 3/4 cups mashed potatoes (420grams)
1 tbsp seeded and finely chopped green chillies
1/2 cup finely chopped coriander leaves (22 grams)
2 tbsp lemon juice
1 tsp garam masala
1 cup grated cheddar cheese (100 grams)
Salt to taste
1 Egg well beaten
1/2 cup dried bread crumbs (60 grams)
Oil for deep frying

Method:
1. Combine evaporated milk, mutton chops and chopped onions. Bring to boil simmer, covered on low heat for 30 min or till meat starts to separate from bone and no liquid remains.

2. Remove meat from all the bones n mash it well keep aside. Reserve 12 clean rib bones and discard remaining bones, if any remove and discard the top joint from the reserved 12 rib bones.

3. Combine meat, mashed potatoes, green chillies, coriander leaves, lemon juice, garam masala, cheddar cheese and salt . Mix well.

4. Divide into 12 portions, wrap a portion around the top of each of 12 reserved ribs to form an oblong chop, leaving 3cm of bone free.

5. Dip each chop in beaten egg. Coat with bread crumbs.

6. Heat oil in a wok . Fry a few chops at a time on medium flame till well browned on all sides.

7. Serve hot with Mint Chutney.