Who says Indian delicacies like biryani and kebabs can only be eaten in restaurants? You can make these dishes at home with full control over the quality and the quantity of the ingredients. Try making mutton biryani and tangdi kebab recipes by Executive Chef, Gopal Jha, Grand Mercure Bangalore this weekend. Both mutton and chicken are full of protein that provides umpteen benefits to the body.

Zafarani Gosht Mutton Biryani

Ingredients
• Brown rice – 1 kg
• Mutton – 1.5 kg
• Ghee – 60 grams
• Oil sunflower – 250 grams
• Ginger – 50 grams
• Garlic – 30 grams
• Onion – 250 grams
• Cinnamon stick – 12 grams
• Shahi jeera – 15 grams
• Cloves – 10 grams
• Curd – 250 grams
• Green chilli paste – 25 grams
• Khova -20 grams
• Cream -15 grams
• Low-fat Milk – 250ml
• Saffron – 1 gram
• Coriander – 40 grams
• Mint – 40 grams
• Chilli slit – 6 no
• Lime juice – 25 ml
• Salt – 50 grams
• Cardamom – 5 grams
For boiling rice
• Shahi jeera – 10 grams
• Cinnamon stick – 8 grams
• Ginger garlic paste – 20 grams

Method
• Wash and soak the rice in water for one hour.
• To the pre-cut lamb apply- salt, ginger garlic paste, garam masala, green chilli and marinate for a couple of hours.
• In the meantime fry sliced onions till golden brown and spread for cooling. Crush and keep aside.
• Mix the curd, lime juice, fried onions and oil to the marinated meat, keep aside.
• In a cooking handi, boil 3 litre water, with salt and garam masala.
• Drain the water from soak rice and add to the boiling water and bring to a boil, cook the rice 70% in boiling water.
• Take out the rice and spread over the meat evenly.
• Pour the saffron milk on top of rice.
• Seal the edges of the container with tin foil and cook on high heat till it starts to steam.
• Then cook on dum for at least ½ hr and then let the lid be till another ½ hour.
• Mix the desi ghee with the biryani and serve.

Tangdi Kebab

Ingredients

• Chicken legs / drumsticks – 06 no
• Turmeric powder – 2 grams
• Cumin powder – 2 grams
• Garam masala – 2 grams
• Kashmiri red chilli powder – 4 grams
• Ginger garlic paste – 5 grams
• Lemon juice – 5 ml
• Oil mustard – 5ml
• Hung curd – 30 grams
• Chickpeas flour – 30 grams
• Ghee – 6ml
• Chop mint – 4 grams
• Salt – as required

Method
• Wash and clean chicken legs and make slits on chicken legs
• Marinate chicken with ginger garlic paste and keep it aside for an hour.
• Then add Kashmiri red chilli powder, turmeric powder, cumin powder, garam masala, lemon juice and salt.
• Mix the chicken leg (drumsticks) properly so that mixture coats he chicken completely. Keep it aside for 45 minutes. Then add mustard oil and mix it again properly.
• In a small pan frying pan over medium heat, add ghee, once ghee becomes warm add besan flour and fry it on low heat till it becomes golden in colour.
• In the marinated chicken, add hung curd and fried chicken. Mix it well.
• Cook the chicken in a charcoal oven for about 15 to 20 minutes. Serve with raita and chutney.