Nargisi Kababs - Minced Meat & Egg based Appetizer Recipe

Ingredients:

6 Eggs 
1/2 kg Kheema  
125gm Channa  Dal  (washed & soaked for some time)
1/2 tsp Coriander powder  
1 Tbsp Garam Masala powder  
2 tsp Red Chili Powder
1/2 tsp Turmeric
Salt as per taste 
2 Tbsp Ginger Garlic paste
1 tbsp Green masala (Grind 4-5 green chilly, 1/2 bunch coriander leaves & 1/4 bunch mint(pudina leaves))
Oil for cooking 

Preparation: 

1. In a deep, round saucepan, mix kheema, dal, green masala, red chilly powder, salt, coriander  powder, ginger garlic paste and add some oil and water and cook on a medium flame
2. After cooking well, let the mixture cool.
3. Grind into a thick paste. 
4. Beat 2 eggs and add to the mixture, along with garam masala powder. 
5. Boil remaining eggs, remove the shell. Place the eggs on a fry pan and cover it with a thick layer of the kheema mixture completely. 
6. Fry kheema covered eggs and serve hot. 

(NOTE: for plain shaami, use the kheema mixture and fry it after giving it some shape - round balls, squares, triangles and serves along side with Roti or Bread.)

Recipe contributed by Sana Muzaffar

Hyderabadi Mutton Biryani - Nawabi Cuisine Recipe

Ingredients:

1kg Rice   

1.5 kg Mutton  

1/2kg Curd  

3 big Onion  

4 Lemon  

4 Tbsp Red Chili Powder  

Salt

4 tbsp Turmeric  

1 Tbsp powdered Biryani Garam masala  (1 tsp Shajeera, 8 Cloves, 1” Cinnamon Stick, 4 Elachi / Cardamom, 12-15 Black Pepper Corns )

1 tbsp Ginger Garlic paste

2 tbsp  Green Masala (4-5 Green Chillies, 3 tbsp Coriander Leaves finely chopped, 2 tsp  Mint(Pudina) leaves finely chopped)

5 tbsp Oil

1 tbsp Ghee

Preparation:

1. Roast and grind all garam masala ingredients.
2. Grind green chillies, coriander leaves and pudina leaves to Green masala
3. Wash mutton. add Turmeric, Salt, Red Chilli Powder, Ginger Garlic Paste, Curd and hara masala. 1 lemon juice, Keep aside for marination for 1 hour. 
4. Slice onions, fry in mixture of ghee and oil till golden brown(caramelized). Drain oil and keep aside. Crush after they cool down. 
5. Take half of this oil and add the marinated mixture. Cook till well done. 
6. Add garam masala, remaining lemon juice, and half of the crushed onion. 
7. Add water to a deep bottom vessel, add Salt, Garam masala and Hara masala to water. When water boils add the rice. Stir it time to time, ensuring the rice doesn't form a lump. 
8. After rice is almost cooked, drain and layer rice and mutton mixture in a vessel. Put for final steaming Leave for sometime, don't start eating immediately . 
9. Garnish with remaining crushed onions, coriander and ginger juliennes

Note: For Chicken Biryani, follow the same procedure.

Recipe contributed by Sana Muzaffar