Bima ke Mughlai "Shammi Kabab"

To serve 6 adults you need:

INGREDIENTS
Mutton Kheema - ½ kg
Channa Dal - 1 cup
Red Chilli - 7
Ginger - 2 inch piece
Onions - 2 sliced long
Khus Khus - 1 tsp
Chironji - 1 tsp
Salt - To taste
Egg - 1
Corriander - 1 bunch chopped fine
Onion - 1 chopped fine
Pudina - 1 bunch chopped fine
Green Chilli - 4 chopped fine
Garam Masala Powder - 1 flat tbsp
Cooking Oil - about 1tbsp with each round of frying of kebabs

TOOLS
Pateela, Grinder, Frying pan, Knife & Board

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The Burpy TODO
Put the washed Kheema (squeeze out the water as much as possible - this can be done using a large sized strainer), salt to taste, chana dal, sliced onion, khus khus, ginger, red chilli and chironji in a pateela with a cover and cook till the kheema and dal is well done... you can test this by tasting a bit or squeezing some dal / kheema in a pinch -- they should squeeze thru easily. This cooking usually takes approximately 30-45 mins.
The kheema leaves its own water and oil while cooking -- if water is still there in the pateela after the dal and kheema are cooked make sure that you dry the balance water properly by making the flame high -- this is necessary to avoid the kebabs from being too soggy.
Once the water is dry cool the preparation for about 45mins and then grind the kheema in portions to a dough using the grinder.
To the dough add the egg after beating well, coriander, pudina, green chillies, garam masala, finely chopped onions and a lime to form a soft dough. The batter will tend to stick to your hand - dont worry about this as you can use a little oil on your palms while making the kebabs.
Grease your palm and make flat small cutlets the size of 5 cm diameter and 3/4 cm in thickness. Shallow fry 4 -5 kebabs in a frying pan with cooking oil on a slow flame.
Serve the kebabs hot as a snack or with hot yellow dal and steamed rice.

Baji ka Dabba Gosht

What you need to serve 6 adults

INGREDIENTS
Mutton pieces - 1 kg
Kashmiri Chillies - 5
Onions - 2
Tomatoes - 3
Ginger Garlic Paste - 1 tbsp
Garam Masala Powder - 1 tsp
Cooking Oil - 1 tbsp
Salt to taste
Corriander leaves - Bunch
Pure ghee - 1 tbsp

TOOLS
Knife & Board, Pressure Cooker

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The Burpy TODO

Wash the mutton pieces well and place in the cooker.
To this, add salt to taste, red chillies, onions finely chopped, tomatoes finely chopped, ginger garlic paste, garam masala and cooking oil.
Close the cooker and cook the meat for at least three whistles.
Open the cooker once the steam is gone and cook the meat again on a high flame with the cooker open.
Once well done, add pure ghee and finely chopped coriander leaves.
Serve hot with hot Rotis / Paranthas / Rice

Aliya' Mutton Biryani

What you need to serve 6 adults:

INGREDIENTS
Mutton pieces - 1 kg
Ginger Garlic Paste - 4 tbsp
Big Tomatoes - 8
Big Onions - 6
Cooking oil - 2 Tbsp
Red Chili Powder - 3 tsp
Garam Masala - 2 tsp
Salt to taste
Cloves - 4-5
Cardamom - 2-3
Basmati Rice - 4 large cups
Saffron - Few leaves
Food color - Pinch
Milk - 2 tsp

Tools
Cooker
Knife & Board
Large vessel to boil Rice

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The Burpy TODO

Wash the mutton pieces well and put them in the cooker. To this add the ginger garlic paste, chopped tomatoes, 4 chopped onions, cooking oil, red chillies, garam masala and salt to taste and cook under pressure for two whistles on a full flame.
When the cooker cools open the cooker and cook the meat well till the masala leaves the sides.
Wash the basmati rice well and soak for about 1/2 an hour.
Drain the soaked water and then add excess water to the rice with salt to taste, cloves and cardamom and let it come to a boil till the grains break with a mild snap or when the rice changes colour. Switch off the gas and strain the rice in a colander.
Layer the bottom of the same rice vessel with the rice and then put a layer of the cooked meat. Continue the alternate layers till the meat and rice are over.
Crisp fry 2 finely chopped onions in a pan till they are dark brown. This is best done first on a high flame and then reducing the flame.
To garnish add to the top crisp fried onions, coriander, food colour added in some milk and lastly saffron.
Now place the biryani over a tawa for it to cook till the rice is completely done.