Ingredients

INGREDIENTS

• 1-1/2 kg chicken cut into small pieces
• 2 medium onions sliced
• 6 garlic cloves, crushed
• 2 tbsp ginger, ground
• 1/2 cup yoghurt
• 1/4 kg tomatoes
• 10 green whole cardamom
• 4 black whole cardamom
• 2 tbsp black cumin seeds
• 10 cloves
• 2 tbsp black pepper
• 2-4 bay leaves
• 2 cinnamon stick
• 2 tsp coriander powder
• 3 tsp salt
• 1/2 tsp white pepper
• 1 tsp ground nutmeg
• 1 tsp ground mace
• 2 green chilies chopped
• 1 tbsp lemon juice
• 1/2 cup oil
• 1 tbsp of saffron, dissolved in a cup of hot milk
• 5 cups rice

Preparation:

1. Heat oil in a pan and add onions. Cook on medium-low heat until golden
   brown.
2. Remove onions and add chicken to the pan, stirring until brown.
   Meanwhile, in a blender, add yoghurt and half of the cooked onion and
   garlic/ginger. Blend and add to chicken.
3. Also add tomatoes, cloves, black pepper, black cumin, bay leaf,
   cardamoms and a stick of cinnamon.
4. Add coriander powder, salt and white pepper.
5. Cook for half an hour on medium heat, stir frequently.
6. When the water has dried up and the chicken is done, add nutmeg and mace
7. Boil rice in eight cups of water with salt and the remaining spices,
   cook approximately for 10 minutes
8. Drain the water leaving the whole spices with the rice in a pan, make
   alternate layers of rice and chicken
9. Add half of the lemon juice, remaining onions and the chilies, Pour
   1/4-cup oil on the top along with the saffron/milk mixture.
10. Place in pre-heated oven (350 degrees) for one hour

INGREDIENTS

• Hamburger Curry from Pakistan
• 3 tbsp. butter
• 1 c. chopped onion
• 1 clove garlic minced
• 1 lb ground beef
• 1 tbsp. curry powder
• 1 1/2 tsp. salt (optional)
• Dash pepper
• Dash cinnamon(elaichi)
• Dash ginger(adrak)
• Dash tumeric
• 2 potatoes diced
• 2 c. frozen peas or green beans

INGREDIENTS

• 4 tbsp. oil
• 4 med. onions, coarsely chopped
• 1/2 (6 oz.) can tomato paste
• 2 cup water
• 1/2 tsp. garlic powder
• 3 tbsp. curry powder, adjust to taste
• 2 lbs. boneless chicken, cubed
• 6 lg. potatoes, cubed

INGREDIENTS

• 1 lg. onion, chopped
• 1 c. plain yogurt
• 2 med. green chilies
• 1 tsp. salt
• 1/2 tsp. tumeric powder
• 1 tbsp. ginger paste
• 1 tsp. garlic paste
• 2 tbsp. olive oil
• 2 tsp. black pepper
• 1 bunch cilantro leaves
• 1 whole chicken, cut in sm. or med. size pieces

INGREDIENTS

• 1/2 c. butter
• 1/4 tsp. cloves
• 1/4 tsp. ginger
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 onion, finely chopped
• Blanched almonds
• Chicken breasts (remove skin)

Ingredients:

1 1/2 lbs. of Mutton (Lamb or Goat)
3 medium Onions (thinly sliced)
1 oz. of Almonds (Baadaam)
4 cloves of Garlic (Lasan)
1 oz. of Coriander Seeds (Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/2 tsp. of Garam Masala (whole mixture)
Salt (to taste)
1 pinch of Saffron (Zafran)
3/4 cups of Plain Yogurt
3/4 cup of Cream
1/2 cup of Cooking Oil

Method:

Wash the mutton well, dry and set aside.
Blend the coriander seeds, 1 onion, almonds and garlic together.
Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside.
Add the mutton to the oil and fry until the liquid dries up.
Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes.
Reduce the pressure.
Add salt and pepper.
Uncover and dry the liquid.
Add the beaten yogurt and fry until the oil separates.
Add the fried grounded onion.
Beat the cream for about 5 minutes or until it is to a thick consistency.
Add the soaked or ground saffron.
Mix it with the cooked mutton.
Add the garam masala and bake at 250 degrees F for 1/2 hour.
Serve garnished with chopped mint leaves.