Bombay Biryani

1. Mutton or chicken 1 kg, washed / cleaned, cut into pieces 
2. Rice 1 kg, soaked for 15 minutes 
3. Potatoes 4, steam lightly, peel and cut into large pieces 
4. Tomatoes 6, quartered 
5. Onions 4 medium, finely sliced 
6. Mint 1 bunch, finely chopped 
7. Green chillies 6 whole 
8. Ginger-garlic paste 1, 1/2 tbsp 
9. Dried plums 1 cup, soaked in hot water. 
10. Red chillies 1 tbsp, powdered 
11. Coriander 2 tbsp, powdered 
12. Peppercorns 6 
13. Cloves 4 
14. Cardamoms 6 
15. Black cumin seeds 1 tsp 
16. Yellow food color 1/4 tsp 
17. Salt to taste 
18. Yogurt 1 cup 
19. Warm milk 1 cup 
20. Ghee/oil 1 cup 
21. Lemon juice of 2

Recipe

1. Combine mutton or chicken with yogurt, ginger-garlic, red chili powder and green chillies, coriander, mint, lemon juice, plums and salt. 
2. Mix well and set aside for half an hour. 
3. Heat oil in a pan and fry onions till golden brown. 
4. Move half of it to absorbent paper. 
5. To the remaining half in the pan add the marinated meat. 
6. Cook on low heat, do not add water, when the liquid dries fry a little and remove from heat. 
7. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to prepared curry. 
8. Boil the rice with cardamoms, black pepper, cloves and salt. 
9. When the rice is half done drain in a strainer. 
10. Put a little oil in the base of pan and make a layer of half the rice. 
11. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food color on top of it. 
12. Cover tightly and steam on high heat for 5 minutes then on very low heat for 10 minutes. 
13. Serve hot with raita.

Beef Goulash

1. Undercut ½ kg (cut into 1 inch cubes) 
2. Oil ¼ cup 
3. Onion ½ cup (chopped) 
4. Ginger garlic paste 1 tbsp 
5. Ketchup ½ cup 
6. Salt 1 tsp 
7. Mustard powder 1 tsp 
8. Black pepper ½ tsp 
9. Chili powder 1 tsp leveled 
10. Tomato paste 1 tbsp 
11. BBQ sauce 2 tbsp

Recipe

1. Heat oil add onion, fry till transparent. 
2. Add ginger garlic paste with undercut and fry well. 
3. Add all the above ingredients and sauces, fry well. 
4. Add half cup water for gravy, cook until done. 
5. Serve hot with boiled rice.

Sehri Keema

1. Beef Mince 1/2 kg 
2. Yogurt 1 cup 
3. Lemon 1 
4. Fried Onion 1 cup 
5. Salt Oil 1/2 cup 
6. Cumin 1 tsp 
7. Papaya paste 1 tbsp 
8. Red chili flakes 1 tsp 
9. All spice (garam masala) 1 tsp 
10. Turmeric 1 /2 tsp 
11. Ginger garlic paste 2 tsp
12. Green chilies as required 
13. Green coriader as required

Recipe

1. Wash mince add papaya paste, red chili flakes, turmeric, salt, cumin and garam masala mix well. 
2. Also add fry onion, yogurt, ginger garlic paste and marinate for half hour. 
3. Now heat oil in a pan and cook cover for half hour. 
4. When water dries add chopped green coriander and green chilies, squeeze lemon juice. 
5. Serve hot with paratha or chapatti.