Wednesday, February 26, 2020 | ePaper

Biryani Crispy Fried or Mutton Qorma

What would you like to try this weekend? Weekend Plus Desk Biryani Crispy Fried

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Ingredients :
180g - Fresh vegetarian biryani
5g - Chopped ginger
5g - Chopped mint
10 ml - Lemon juice
1 - Green chilli
Gulb jal (few drops)
100g - Refined flour
5g - Salt
3g - Red chilli powder
50g - Garlic yogurt
200 ml - Refined oil (for frying)
Method
* Take the vegetarian biryani and add chopped ginger, mint, green chilli, lemon juice, gulab jal and mix well. Now take a handful of biryani and make cylindrical-shaped croquettes and keep aside.
* Make a batter by mixing refined flour, salt, red chilli powder and water. Dip the croquettes in this batter and fry them until golden brown.
*Serve hot with garlic yogurt and mint chutney
Mutton Qorma
Ingredients
150ml - Oil
10g - Cardamom
1.2g - Sliced onion
100g - Ginger garlic paste
175g - Red chilly paste ( seedless)
2.5kg - Lamb curry cut
Salt to taste
15g - Garam masala
2 ltr - Lamb stock
Method
* Heat oil in a handi and add cardamom once the oil is really hot.
* Strain the cardamom after it loses colour.
* Add sliced onion to the oil and fry untill golden brown.
* Add ginger garlic paste and cook well.
* Add lamb curry cut and roast well till all the water evaporates and the lamb leaves all colour and turns reddish brown.
* Add salt and water - just enough to cover the meat.
* Put the handi on very slow flame and seal well.
* Once the lamb is 90 per cent cooked, add the stock and cook further.
* Once done sprinkle garam masala on top and adjust seasoning.
Lemon Tea Cake
Ingredients
125g - Butter
150g - Sugar
2 - Eggs
8g - Baking powder
60g - Milk
180g - Plain flour
Finely grated zest and juice of 3 lemons
Method
* Preheat your oven to 180°C.
* In a medium mixing bowl, cream the butter and sugar together. Gradually beat in the eggs and mix until light and fluffy.
* Stir in the lemon zest, flour and baking powder, and mix well. Add lemon juice and mix well again. Then beat in the milk.
* Pour the cake mix evenly into the prepared loaf tin and bake for 45 minutes.
* When it's ready, take out the cake from the oven and leave it to cool for 5 minutes. Then turn it out onto a plate.

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