Ingredients:
Rice (cooked) – 5 cups .
Mutton (roasted) – 4 slices
Spring onion (chopped) – 1
Mushrooms (chopped) – 3
Bamboo shoot (chopped) – 1
Crab meat (deboned and mashed) – 1/4 can
Egg (beaten with little salt) -? 1?
Green peas (parboiled) – 50 gms
Oil – 3 tbsps
Pepper – to taste
Ajinomoto – pinchful
Salt – to taste

Method: Heat oil, scramble egg quickly and set aside.
Heat 2 tbsps oil in a heavy-bottomed pan and saute the onion. Add the mushrooms, bamboo shoot. roasted mutton and then crab meat.
Return scrambled egg to pan. Add rice a portion at a time, stirring continuously while frying. Separate rice without crushing. Add peas and seasoning. Stir well. Serve hot.

GOSHT KHUMB BIRIANi

Ingredients:
cloves – 4
green cardamoms – 4
black cardamoms – 4
pepper corns – 10
stick cinnamon – 10 cm
aniseeds – 1 tbsp
salt – to taste
boneless mutton cubed – 750 cm
large onions – 2 sliced finely and evenly
ghee – 1/4 cup
groundnut oil – 1/4 cup
ginger garlic paste – 1 tbsp
green chillies slit – 6
large onions ground to a paste – 2
ground poppy seeds – 1 tbsp
cashewnuts paste – 1/3 cup
thick curd – 1 cup
button mushrooms – 25
shelled green peas cooked – 1 cup
salt – to taste
basmati rice – 500 gm
milk – 1/4 cup
ghee – 1 tbsp

Method:
?Tie the cloves, green cardamoms, black cardamoms, peppercorns, cinnamon and aniseeds in a muslin cloth. Add to the meat and salt and pressure cook with 1 cup of water for 10 minutes. Squeeze the muslin well to extra maximum flavour and discard. Strain the stock and reserve. Keep aside the mutton. Wipe the mushrooms with a wet cloth. Saute the mushrooms in a little ghee quickly and remove before they start releasing their moisture. Set aside.
?Fry the sliced onion in oil till a golden brown. Remove on absorbent paper to drain excess oil and set aside. Blend the curd, cashew paste and poppy seed paste together.
?Heat oil in a saucepan. Stir in the boiled onion paste, ginger – garlic paste and green chilli and stir fry for 4-5 minutes.
?Add the curd mixture and cook covered over medium heat. Stirring continually for 3-5 minutes. Now, add the cooked mutton, mushrooms, peas, salt and pepper. Fry for 5 minutes gently or the mutton will disintegrate. Then add the reserved stock and cook over high heat till a very thick gravy remains.
?Wash and soak the rice for half an hour prior to cooking. Cook till 3/4 done. Strain and spread on a tray.
?Take a heavy bottomed pan. Layer 1/3 of the rice, top with half the meat mixture. Repeat once more. Finally spread the remaining 1/3 of the rice. Mix the milk and ghee and spread on top. Seal the pan with atta dough and put on dum for 15 minutes.
?Putting on dum means to keep a tawa underneath the degchi. When the tawa gets well heated lower the flame and cook.
?Serve with a raita.

Ingredients:

Basmathi Rice – 1 kg
Mushroom – 4 Gms. (or) Mushroom – 200 Gms, Carrot – 100 Gms, Beans – 100 Gms, Cabbage – 100 Gms, Cauliflower – 100 Gms andGreen Peas – 100 Gms. Cut into cubes of green peas sixe or lengthwise.
Onion 0 3 Nos finely chopped
Tomato – 3 Nos finely chopped
Green Chillies – 5 Nos
Garlic Flakes – 10 Nos
Grated Coconut – 2 Cups
Oil or Ghee or Dalda – 6 Tablespoon
Cinnamon – An onch
Ginger – An inch
Fennel Seeds – 1 Teaspoon
Clove 0 3 Nos
Turmeric Powder – 1 Teaspoon
Corriander Leaves – A handful
Mint Leaves – A Handful
Salt – To taste

Method:

Cut Mushroom and vegetables and cut to medium sized cubes or lengthwise.
Extract milk from the grated coconut and keep aside.
Grind together, fennel, garlic,?ginger, cloves, turmeric powder and green chiilies.
Heat a pan, add oil or ghee and then add onion, when it turns transparent add the?cinnamon, tomato and mushroom or mushroom and vegetables and saute for a while.
Add the Corriander leaves and the mint leaves.
Then add the ground masala mix and add the required amount of salt. Then add water?to the level all the items to immerse and then allow it to boil.?
Then add the briyani rice along with the watre, pre washed and soaked for an hour.
When half cooked add the coconut milk and mix together and allow to cook in low flame.
When the rice is fully cooked turn the rice slowly and keep it tightly closed for 20 minutes before serving.