Step 1 : Grind
1. Fresh ginger - 2 thumb size, Garlic - 1 pod grind to a fine paste in a mixie.
2. Mint small bunch, Cilantro 1/2 bunch and green chillies - 15 grind these separately

Step 2 : Saute
1. In a large non stick pan add oil, Fennel seeds 1 sp, cinnamon 3 medium stick, Cloves - 4, cardamon - 4, Bay leaf - 2
2. Add one large onion finely chopped and fry very well, then add a small tomato - 1
3. Add Ginger garlic paste and fry well
4. Then add mint, cilantro and green chillies paste and fry
5. Add Kari masala powder or Briyani taste maker - 2 sp and fry
6. Add Mutton -4 lbs, 3/4 cup coconut milk and cook and add salt to taste
7. Add 10 cups of water and bring it to boil

Step 3 : Cook
1. Soak basmati rice 5 cups for 30 minutes
2. Add the rice to the saute and add lemon juice 3 tbs and ghee 4 sp.
3. cook in a rice cooker or in an oven.

Step 1 : Marinate
4 lbs Mutton cut in small pieces
Ginger Garlic Paste - 4 spoon
Red chili powder - 4 spoon
Cashew powder - 4 spoon
Shredded coconut - 1/4 cup
1/2 cup Curd
Salt to taste
Marinate over night or at least 6 hours

Step 2 : Saute
1. In a large non stick pan add oil, cinnamon 3 medium stick, Cloves - 4, cardamon - 4,
Bay leaf - 2
2. Add one large onion finely chopped and fry very well, then add a small tomato - 1, mint leaves - 1 bunch, Kari masala powder or briyani taste maker - 2 sp and fry well
3. Add the marinated mutton and salt to taste, add little water, Chili powder if required and cook the mutton well to a thick consistency.

Step 3: Cook
1. Cook 5 cups of basmati rice with salt ( 1 cup rice : 11/2 cup water ) Spread the cooked rice in tray and let it cool
2. To 1/4 cup of lemon Juice mix red or orange food color a pinch
3. In a large aluminum tray coat with oil Add cooked mutton one thin layer and then add a layer of rice.
4. With lemon juice mixture using a spoon make checkers pattern
5. Now add another layer of cooked mutton and repeat the layers. Make sure you end with rice layer.
6. Cover the tray with Aluminum foil.

Step 4: Bake
1. Preheat the oven to 375 degree and place the tray 20 to 30 minutes.
2. When you open the foil, the steam should puff off
3. Mix the rice well so the cooked masala spreads evenly to the rice.

Step 1 : Marinate
4 lbs mutton cut in small pieces
1 Lemon
1/2 cup Curd
Salt to taste
Marinate over night or at least 4 hours

Step 2 :Grind
1. Fresh Ginger 2 thumb, Garlic - 1 pod, Cinnamon stick -2 medium piece and cloves - 5
Grind these ingredients to a fine paste in a mixie
2. Grind 1 large raw onion to a paste separately

Step 3 : Saute
1. In a large pan add oil - 4 tbs and butter - 1/4 stick
2. Add Cinnamon stick - 3 medium piece, cloves - 7, and cardamom - 5, Bay leaf - 2
3. Add sliced onion - 1 small size
4. Add ginger garlic spice paste and fry well
5. Then add onion paste and fry well, until the oil separates
6. Add slit green chillies - 12 and fry.
7. Add the marinated mutton and salt to taste, add little water if required and cook the mutton well to a thick consistency.

Step 4 : Cook
1. Mix the saute to 4 or 5 cups of basmati rice
2. Add salt if required and cook
3. When the Briyani is cooked, add 4 spoon of ghee and mint leaves, one hand full
and mix well to the rice. Mutton Briyani is ready !!

Chef’s tip : Serve with salna / stew or with onion raita / pachdi.
This briyani is has less spices.

Step 1 : Grind
1. Fresh ginger - 2 thumb size, Garlic - 1 pod grind to a fine paste in a mixie.
2. Mint small bunch, Cilantro 1/2 bunch and green chillies - 15 grind these separately

Step 2 : Saute
1. In a large non stick pan add oil, Fennel seeds 1 sp, cinnamon 3 medium stick, Cloves - 4, cardamon - 4, Bay leaf - 2
2. Add one large onion finely chopped and fry very well, then add a small tomato - 1
3. Add Ginger garlic paste and fry well
4. Then add mint, cilantro and green chillies paste and fry
5. Add Kari masala powder or Briyani taste maker - 2 sp and fry
6. Add chicken, 3/4 cup coconut milk and cook and add salt to taste
7. Add 10 cups of water and bring it to boil

Step 3 : Cook
1. Soak basmati rice 5 cups for 30 minutes
2. Add the rice to the saute and add lemon juice 3 tbs and ghee 4 sp.
3. cook in a rice cooker or in an oven.

Step 1 : Marinate
1 Whole chicken cut in small pieces
Ginger Garlic Paste - 4 spoon
Red chili powder - 4 spoon
Cashew powder - 4 spoon
Shredded coconut - 1/4 cup
1/2 cup Curd
Salt to taste
Marinate over night or at least 6 hours

Step 2 : Saute
1. In a large non stick pan add oil, cinnamon 3 medium stick, Cloves - 4, cardamon - 4,
Bay leaf - 2
2. Add one large onion finely chopped and fry very well, then add a small tomato - 1, mint leaves - 1 bunch, Kari masala powder or Briyani taste maker - 2 sp and fry well
3. Add the marinated chicken and salt to taste, add little water, Chili powder if required and cook the chicken well to a thick consistency.

Step 3: Cook
1. Cook 5 cups of basmati rice with salt ( 1 cup rice : 11/2 cup water ) Spread the cooked rice in tray and let it cool
2. To 1/4 cup of lemon Juice mix red or orange food color a pinch
3. In a large aluminum tray coat with oil Add cooked chicken one thin layer and then add a layer of rice.
4. With lemon juice mixture using a spoon make checkers pattern
5. Now add another layer of cooked chicken and repeat the layers. Make sure you end with rice layer.
6. Cover the tray with Aluminum foil.

Step 4: Bake
1. Preheat the oven to 375 degree and place the tray 20 to 30 minutes.
2. When you open the foil, the steam should puff off
3. Mix the rice well so the cooked masala spreads evenly to the rice.

Chef’s tip : Serve with salna / stew or with onion raita / pachdi.
This briyani is has less spices

Ingredients
Shark fillet - 2 lbs
Turmeric powder -1 tsp
Salt to taste
Onion - 2 large size
Garlic - 2 large size pods
Green chillies - 10
Mustard seed - 1 sp
Curry leaves - 2 stick
Oil to fry

Method
1.slice the shark in big pieces
2. Bring 4 cups of water in a large sauce pan to boil
3. Add shark, salt and turmeric powder cover and cook for 10 ~ 15 minutes
4. When shark is well cooked, remove the fillet from the water.
5. As it cools, using a fork shred the fillet.
6. In a nonstick pan add oil, mustard, onion, curry leaves, garlic, green chillies, little salt and saute in slim flame
7. Then add the shredded fish and mix well cook for five minutes.
8. Garnish with cilantro

Ingredients
Chicken - 1
Onion - 1 large size finely chopped
tomato - 1
Mustard seeds - 1 sp
Ginger garlic paste
Curry leaves
Turmeric - 1 tsp
Kari masala powder - 5 sp
Black pepper powder - 2 sp
Cilantro
Oil to fry

Method
1. In a pan add oil, mustard seeds, onions, curry leaves and fry well
2. Then add tomato, ginger garlic paste and fry well.
3. Add chicken, turmeric, kari masala, and salt.
4. Add water as required and cook well done.
5. Then add freshly ground black pepper and cilantro

Ingredients
Ground mutton - 2 lbs
Finely chopped onions - 1 large size
Green chillies - 10 finely chopped
Olive oil - 3/4 cup
Ginger - thumb size finely chopped
Garlic - 10 finely chopped
cilantro - small bunch finely chopped
Curry masala powder or kabab mix - 5 sp
Salt to taste

Method
1. Squeeze excess water from the mutton and grind in a mixie.
2. In container mix all the ingredients, the excess oil has to glaze for moisture.
3. Marinate this for 4 to 6 hours or overnight
4. you can make patties, balls or in skewers. let it dry for 30 minutes.
5. you can slow cook in a charcoal grill.
6. Garnish with cilantro and lemon juice - Serve hot !!

> Chef’s Tip : patties can be served with burger bun