DAALCHA OR MOONG DAAL GOSHT !!

FOLLOW THE RECIPE BELOW -------

U NEED

1 kilo meat preferable lamb with bones or beef boneless

2 or 3 cups split or yellow moong daal

1 medium size onion

2 tbsp GG paste

2 tsp red chilli pwd

1 tsp haldi pwd

1 tbsp dhunya pwd

1 tbsp bhuna zeera pwd

2 tsp chaat masala or less

mix hara masala green chillies,hara dhunya and podina and fresh lemon juice

extra onion and oil for baghar with kari patta

START COOKING

FIRST STEP-- MEAT MASALA

Just cook your plain meat as usual !! Brown onion and add half the spices from the above in meat and cook for half an hour or till meat is done and cooked, bhuna huwa,and next half keep for daal v simple.Cook your daal seprately but don't add dhunya pwd.Once daal is done add the bhuna meat to this cooked daal and mix throughly cook for another 5 to 10 mins.adding little water and hara masala and lemon juice also chaat masala.check at this point if u want extra u can add more to taste according to your choice chatpata or mild !!

Serve with more hara masala and baghar like my picture shown with chapati or rice !!!

SPECIAL TIPS

1.Always make your baghar extra so u can pour on your serving dish and the left over in your handi.

2. The left over daal gosht is always reused by adding some hot water and cook in micro or heat on your regular burner.If u like u can always add fresh new baghar !!!

Enjoy this special Handi Daalcha !!

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MUTTON OR LAMB BIRYANI

1 kilo meat
6 cups Rice
2 cups Yoghurt
2 tbs GG paste each (GINGER GARLIC)
6 medium size onions
1 cup garam masala all mix( for biryani flavour) 
3 tbs salt ( 1 and1/2 for meat and other half for rice )
4 tbs corriander Pwd
2 or 3 cooking spoon oil
Saffron ,Kewra, and yellow food color all mix in little warm water. 

HOW TO COOK

FIRST PART
Cut all ur onions into slices. Take pan and pour oil and add all the onions, dont brown them fry for 10 mins until transparent u can add Cinnomon sticks few black peppers and few green cardimom just to add little flavour in meat.Now add the meat and GG Paste mix well in all this onion.Cook for a while on slow filame and then add all the beaten yoghurt.Add ur salt half of the obove quantity i.e. 1 1/2 of tbs.Now cover the pan, and its time to cook for another half an hour.Once the meat is done,its time to dry all the water put the flame on full and ' Bhuno' the meat masala.U will see the oil seprates from the meat.Its time to switch off ur burner. Keep this Seperate.

Second PART
Firstly the rice should be washed and soaked in water atleast half an hour to 45 mins.
Take big open pan in which u can cook about 2 kilo biryani. Never cook Biryani in small close pan,otherwise the rice will cling to each other.The beauty of Biryani rice lies that each grain should be seprated. Fill the pot with 8 to 10 cups of water and drop the gram masala" Potli" or small bag in which u pour all ur garam masala tightened with any string or rubber band , so that it should not be scattered in biryani ( because it makes ur mouth tastes hot).Add 1 1/2 left salt in this water.Pour 2 or 3 pieces of 'Tej Patta' or bay leaf in this water for good flavour.Start boiling this pan of garam masala bag.It will start changing color because of spice bag once boiling pour all the rice and be alert not to leave the pan unattented while cooking biryani rice , if its over cooked the biryani will be ruined and sticky.In 1o mins it should be boiled to 1 tiny grain left it should not fully cooked. Now strain this into rice seive pot,discard the masala bag.Keep in this seive for few mins.U should have prepared ur Saffron kewra and food color in advance.Now pour little seprated cooked rice in ur pan fully covered the bottom and then pour half ur meat over this rice scattered.Pour ur little saffron mixture all over this meat and rice.Now make the second layer in the same way.RICE, MEAT AND COLOR.Repeat till finish all ur meat and its oil.Now cover ur pan tightly for DUM or steam on ur lowest flame. Keep atleast for 20 mins.or till the pan fills with Steam. Turn off ur burner.Keep for 10 mins.atleast before serving.Serve with yoghurt Raita.

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