DO PIYAZZA MUTTON 

Ingredients

1 Kilo Mutton ( 2.2 pounds)
6 to 8 med size onions
1 whole flower of garlic (make v small pieces not paste).
1 tbs v small pieces of ginger (Not paste)
1 tbs garam masala whole cloves,black pepper, finger long cinnomon stick broken into two, few green cardomoms and few crushed pieces of bay leaf.
2 tsp whole zeera
6 to 8 small pieces of dry red chillies
1 cup yoghurt
1 tbs ginger Julian cut ( v fine like match sticks)
salt to tast
3 to 4 tablespoon cooking oil 

Method

Take cooking pan pour the oil drop all dry garam masala whole zeera few seconds later pour all the onion slices let it fry few mins. still transparent not brown pour the ginger garlic pieces,add the meat and stir few mins.add salt and red dry chillies mix well.Pour some water and let it cook covered for 20 mins. Now add yoghurt (which should be beaten) and cook for 10 or 15 mins more.
Once the meat is tender dry all the meat throughly till it leaves oil and look like golden color.Leave in paan for 10 mins then dish out. Just before serving pour ginger julian on top of Do Piyaza. Best served with Naan and Chapati. 

Tip--- Cut ur ginger and garlic by hand v small pieces or short cut by machine which is the best but it should be into bits of small pieces not paste. Ginger julian should be made by hand only like fine match sticks .This is extra cut for the finishing touches.

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Special Koftas

DO PIYAZZA INGREDIENTS 

1/2 kilo beef or mutton minced
4 to 5 medium onion sliced
4 to 5 tbs yoghurt
1 tbs Mixed Garam masala
1 tbs whole zeera
6 to 8 whole dry red chillies
2 tbs v small pieces of Ginger and garlic (No paste)
salt to taste
2 cooking spoon oil

MAKING OF KOFTAS

Take the mince and add few basic spices in this kofta mince.
salt, GG paste,little garam masala pwd and add little yoghurt for its softness.Take ur mince and give few rounds in ur mince macine.This will make them more smooth.Remember not to wash ur mince with too much water.Just give a quick wash and let it dry.I dont use any binder like soaked bread or besan cause it make them hard.The mince should be of little fat.
If its fat free then may be its difficult to hold the shape.In that case u can use little besan ( Gram Powder).
Now start making Koftas in round shape of medium size or reasonable size.Keep them away,Or u can prepare ur dopiyazza earlier and start pouring koftas

Cooking of Dopiyazza Masala

Pour oil in ur pan add zeera. After a little while add the half onion slices with fresh ginger and garlic pieces, whole red chillies, ur whole garam masala, cloves black pepper, cinnomon stick and green and black cardomoms,bit of jaifel javetri. (optional) add little water and yoghurt.Cook this masala for 10 to 15 mins till its soft.Now add ur ready koftas slowly one by one leave for few mins,and then turn.They will hold by now.Once u finished all ur koftas cook for few mins and then add ur remaining half onions with more ginger julian slices and fine garlic pieces.Mix carefully once or twice ,let it cook and coverd on slow heat for 10 15 mins.it should be ready by now and leaves the oil.The other half onions should not be whole cooked.U can c the above picture there should be soft and transparent onion slices.
your Koftas r ready to serve with naan.

This is one of the unique form of delicious koftas. 

Enjoy making and cooking them.

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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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