Ratan Kaliya And Kashmiri Pulao by Sara Riaz

Ingredients for Ratan Kaliya:

• Mutton 1 kg
• Yogurt 250 gram
• Mix Spices 1 tsp
• Turmeric 1 tsp
• Ginger 1 tsp
• Garlic 1 tsp
• Saffron 1 tsp
• Mix Spices 1 tsp
• Crushed Ginger 1 tbsp
• Red Chilli 1 tbsp
• Coriander Powder 1 tbsp
• Coriander As required
• Green Chilli As required
• Salt To taste
• Onion 2
• Mutton Paya 6
• Naan 4

Method:

1. Wash paya nicely.
2. Now add salt, 1/2 tsp ginger, 1/2 tsp garlic & 1/2 tsp turmeric and boil it. When cooked, keep aside.
3. Heat oil in other pan and fry onion. Then add ginger, garlic & mutton and roast it.
4. Then add salt, red chilli, turmeric, coriander & yogurt and roast it.
5. Then put 2 cup water. When mutton cooked well, add paya.
6. In end, Add mix spices, saffron, green chillies and ginger.
7. Serve with hot naan.

Ingredients for Kashmiri Pulao:

• Chicken (12 pieces) 1 kg
• Onion 1
• Garlic 1 whole
• Cinnamon 1 inch piece
• Salt 1 tsp
• Coriander Seeds 1 tbsp
• Ginger 1 tbsp

For Pulao:

• Rice 750 grams
• Green Chillies 8
• Onion 1
• Yogurt 1 cup
• Whole Mix spices 1 tbsp
• Saffron 1/2 tsp

For Garnish:

• Apple 2
• Egg 2
• Almond 12
• Pine nut 2 tbsp
• Fried Onion 2 tbsp
• Raisin 2 tbsp

Method:

1. Wash chicken nicely. Then add onion, coriander seed, cinnamon, ginger, garlic, salt & water and boil stock.
2. When chicken cooked well, separate chicken and strain stock.
3. Heat oil and fry onion slice. Then add ginger, garlic, whole mix spices, yogurt & salt and roast masala.
4. Now add stock & boil chicken and cook on high flame. When boiled, put soak rice and simmer it.
5. Take out in dish. Garnish with fired almonds, raisin, boiled eggs, fried pine nut & apple and serve it.