1.
Dhanwal Korma
Ingredients:
Mutton (bone-in) – 1 kg
Ghee – 100 g
Onions (sliced) – 300 g
Ginger-garlic paste – 50 g
Cashew paste – 100 g
Yogurt – 200 g
Fresh cream – 100 g
Green cardamom – 5 g
Cloves – 5 g
Cinnamon – 5 g
Bay leaves – 2
Mace – 2 g
Nutmeg powder – 1 g
Saffron – 0.5 g (soaked in 20 ml warm milk)
Coriander powder – 10 g
Red chili powder – 5 g
Turmeric – 3 g
Salt – to taste
Warm water – 500 ml
Method:
1. Heat ghee in a pan, add whole spices (cardamom, cloves, cinnamon, bay
leaves, mace) and sauté until aromatic.
2. Add sliced onions and cook until golden brown.
3. Stir in ginger-garlic paste and cook for a minute.
4. Add mutton and sear it until browned.
5. Lower the heat and mix in yogurt, cashew paste, cream, coriander powder,
red chili powder, turmeric, and salt.
6. Cook on low heat, stirring occasionally, until oil separates.
7. Add warm water, cover, and simmer for 45–50 minutes until the mutton is
tender.
8. Stir in saffron milk and nutmeg powder. Cook for 5 more minutes.
9. Serve hot, garnished with fried onions and coriander leaves.
2. Phirni
Ingredients:
Basmati rice – 50 g (soaked and ground into a coarse paste)
Full-fat milk – 1 liter
Sugar – 120 g
Green cardamom powder – 2 g
Saffron – 0.5 g (soaked in 20 ml warm milk)
Almonds (sliced) – 20 g
Pistachios (sliced) – 20 g
Rose water – 2 ml
Method:
1. Boil milk in a heavy-bottomed pan.
2. Add the ground rice paste and stir continuously to avoid lumps.
3. Simmer on low heat until thickened (15–20 minutes).
4. Add sugar, cardamom powder, and saffron milk. Stir well.
5. Cook for another 5 minutes, then turn off the heat.
6. Stir in rose water and mix.
7. Pour into serving bowls and refrigerate for at least 2 hours.
8. Garnish with almonds and pistachios before serving.
3. Bakarkhani
Ingredients:
Maida (all-purpose flour) – 500 g
Ghee – 150 g
Sugar – 50 g
Warm milk – 200 ml
Yeast – 5 g
Salt – 3 g
Fennel seeds – 5 g
Cardamom powder – 2 g
Water – as needed
Method:
1. Mix yeast with warm milk and sugar. Let it activate for 10 minutes.
2. In a bowl, combine flour, salt, fennel seeds, and cardamom powder.
3. Add ghee and rub into the flour to form crumbs.
4. Pour in the yeast mixture and knead into a soft dough. Let it rest for 1
hour.
5. Roll the dough into thick sheets and fold like a paratha, repeating twice.
6. Roll into 1 cm thick discs and prick with a fork.
7. Bake at 180°C for 20–25 minutes until golden brown.
8. Serve warm with korma.
4. Pulao
Ingredients
500g. basmati rice
- 750g water
- 20g ghee or oil
- 10g cumin seeds
- 10g coriander seeds
- 5g cinnamon stick
- 5g cardamom powder
- Salt, to taste
- Optional: vegetables (e.g., peas, carrots, cauliflower), meat, or seafood
Instructions
1. Rinse rice and soak for 30 minutes. Drain and set aside.
2. Heat ghee or oil, add cumin seeds, coriander seeds, and cinnamon stick.
Let them sizzle.
3. Add rice and stir-fry for 2-3 minutes.
4. Add water, salt, and cardamom powder. Mix well.
5. Bring to a boil, then reduce heat and cover. Simmer until rice is cooked
and fluffy.
6. Garnish with chopped fresh herbs (e.g., cilantro, mint) and serve hot.