Badam Phirni
Ingredients
- Milk 2 Cups
- Rice 2 Tbsp
- Sugar3 Tbsp
- Almonds (sliced) 1/4th Cup
- Green cardamom (crushed)1 Tsp
- Kewra essence 1/2 Tsp
- Silver foil paper
Method of Preparation
- After soaking rice in water for some time, drain the water out and crush them finely.
- Put milk in a pan, and, over a moderately low heat add rice, sugar and cardamom and stir constantly till milk thickens.
- Remove the prepared mixture from heat and add almonds to it.
- Chill it for sometime.
- Serve in a bowl, garnishing with silver foil paper.
Sheer Korma
Ingredients
- Vermicelli 1 packet
- Fresh whole milk 1 gallon
- Sugar1 Cup
- Whole cardamom pods 20 cloves
- Cardamom powder 1/2 tsp
- Slivered almond, cashews and pistachios 1 cup
- Fresh cream 1/2 cup
- Saffron strands 1/2 tsp
- Charoli nuts 3 tbsp
- Light brown raisins 1/2 cup
- Rose water 1/2 Tsp
Method of Preparation
- Use butter to fry vermicelli until brown in color and butter dries.
- Add sugar and fry again.
- Add whole milk slowly pouring it in, stirring constantly, and bring it to boil.
- Add raisins, whole cardamom, slivered almonds, cashews and pistachios and the remaining sugar.
- Thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
- Vermicelli should be very soft.
- Quickly add rose water, charoli and fresh cream and let it simmer for 10 minutes.
- Serve the Korma garnishing with saffron strands and powdered cardamom.
Nawabi Biryani
Ingredients
- 500 grams Basmati Rice
- 1kg Mutton (cut into small pieces)
- 2 tsp. Garam Masala.
- 6 Red chilies
- 7 Cashew nuts
- Onions. (Chopped)
- 5 Lavang (Cloves)
- 2 Dalchini (Cinnamon Sticks)
- 2 pieces of Elaichi (Cardamom)
- 3 Green chilies (add more according to your taste)
- 6 Kothmir (chopped Fresh coriander)
- 1 small bunch Pudina chopped
- Ginger Garlic paste
- 3 tsp. Saffron. (Dissolved in ¾ cup milk)
- Beaten curd one cup
- Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp.
- Salt.
Method of Preparation
- Grind the chilies and Cashew nuts.
- Mix mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.
- Heat four tablespoons ghee or oil and fry the chili paste.
- To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste.
- As the ghee separates from the mixture, add one and a half cups warm water and pressure-cook till softens.
- Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil.
- Now, add rice, green chilies and salt to taste and enough water for the rice to cook and fry a little.
- When the rice is cooked, spread it on a plate, put the spices (sabut masala), make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried onion, and keep aside.
- Take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the mutton.
- Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Spread the rice with saffron milk and some ghee.
- Cover tightly and cook for twenty minutes over slow flame.
- Serve it hot.
रमज़ान के पकवानों के बारे में हिंदी में पढ़ने के लिए यहां क्लिक करें