PALAK GOSHT

Ingredients

1 Kg. mutton
1 Kg. Palak
1½ tsp. salt (adjust to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomatoes-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
3-4 green chilies
1 small piece of ginger (Adrak)–sliced
2 tbs. corn or wheat flour
1 tbs. dry fenugreek (Kasuri Methi) leaves.

Instructions

Steam/blanch the Palak and grind.
Fry the onion in the oil till brown. Mix all the ingredients together, add to the pot and stir till the tomatoes have become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize.
When meat is almost done add ground palak, methi and flour. Cook till water dries.
Garnish with fresh chopped green chilies.
Serve with chapati or naan
Serving: 6-8 persons

Kachi Biryani recipe

Ingredients

1 kg Chicken(or beef)
1 Cup Yoghurt
1Cup Fried Onions
2 tbsp Ginger+Garlic Paste
1 Cup corriander, green chillies and mint leaves crushed
1 tsp Kewra Essence
1 tsp Garam Masala powder
2 tsp Chilli Powder
1 tsp Paste Of raw Papaya
1 kg Rice
Salt To Taste
2 Tomatoes Chopped
1 Cup Oil
1/2 Cup Milk

Directions

First mix yoghurt , paste, garam masala, chilli powder, papaya paste, salt and tomatoes and mix well.
Then fry the onions in half cup oil and leave the rest half cup for the end.
Put the fried onions in the chicken and leave it for 4 to 5 hours.
Boil rice with salt till half boiled.
Then spread the chicken in a big pan and put the half cooked rice over it and level it.
Now put half cup oil on top.
Mix kewra essence with a pinch of yellow colour or saffron in the milk and spread on top.
Sprinkle fried onions on top and the crushed green chillies, corriander and mintleaves.
For 10 minutes cook on high flame.
Then cook on low flame for 20 minutes.
Serve hot and enjoy.

source: onepakistan