Mutton Biryani, Baigan Raita, Tomato Onion Raita And Traditional English Trifle by Zarnak Sidhwa

Ingredients for Traditional English Trifle:

• Sponge cake 1
• Fruit cocktail 1 tin
• Syrup of the fruit tin 1 tin
• Strawberry jam as required
• Banana jelly 1 packet
• Raspberry jelly 1 packet
• Strawberry jelly 1 packet
• Orange jelly 1 packet
• Vanilla custard 3 tbsp
• Vanilla essence 1 tsp
• Milk 2 cups
• Sugar 3-4 tbsp
• Cream 2 packets
• Icing sugar 2 tbsp

Method:

1. In a deep bowl, lay the cubed sponge cake pieces, sandwiched with strawberry jam, moisten with fruit syrup, add the fruit, cubed jelly pieces and top with vanilla custard, let chill and then top with cream mixed with icing sugar and jelly cut in  shapes with a cookie cutter.

Ingredients for Mutton Biryani:

• Rice 1 kg
• Meat 1 kg
• Onions 4
• Garlic 3
• Ginger 2 inch
• Tomatoes 4
• Curd 1 cup
• Green chilies 4
• Cinnamon 1 inch
• Cloves 4
• Cardamoms 4
• Chili powder 3 tbsp
• Coriander leaves 1 bunch
• Mint leaves 1 bunch
• Oil or ghee 1/4 cup
• Lime juice 3 tbsp
• Salt to taste

Method:

1. Grind garlic, onion, and ginger separately.
2. Cut onions and tomatoes. Clean meat and cut into pieces.
3. Soak rice. Heat oil in a heavy bottom  vessel.
4. Add cinnamon, cardamom, cloves. Add onions, saute till the  onions turn brown in color.
5. Add garlic and a little coriander leaves, fry it.
6. Add green chilies, mint leaves, curd , tomatoes, chili powder, and ground ginger and fry well.
7. Add the meat to it and fry well.
8. Add 2 glasses of water and cook the meat.
9. Add remaining coriander, mint leaves and lime juice, cover and cook.
10. Cook the soaked basmati rice for 10 minutes.
11. Take a vessel, put on layer of meat, then one layer of cooked rice.
12. Repeat till all the rice is layered with the meat gravy.
13. Mix saffron in a milk, pour on the rice evenly. Cover, give dum & serve.

Ingredients for Baigan Raita:

• Curd 250 gm
• Brinjal 1
• Oil 1 tsp
• Salt 1/2 tsp
• Black pepper 1/2 tsp
• Cumin powder  1/2 tsp

Method:

1. Beat curd and keep aside.
2. Grease oil on brinjal and piece a hole with a knife.
3. Roast on a stove directly or in an oven until soft and cooked well.
4. When it cools,
5. peel the outer layer and mash pulp.
6. Mix it with curd along with salt, black pepper powder and cumin powder.
7. Serve baigan raita chilled.

Ingredients for Tomato Onion Raita:

• Plain curd 2 cups
• Tomatoes 1 cup
• Ginger 1 tsp
• Coriander leaves 1/2 tsp
• Salt to taste
• Sugar a pinch
• Oil 2 tsp
• Split black gram 1/2 tsp
• Cumin seed 1/4 tsp
• Chilli 1
• Curry leaves 2-3

Method:

1. Mix the tomatoes, onion and ginger. Add some salt and sugar to it and mix it well.
2. Heat oil in frying pan, add curry leaves to it and split black gram fry it for few minutes.
3. As the dal turns brown add cumin seed and mustard seeds.
4. When they start to pop add the green chili and fry for few seconds.
5. Pour the above seasoning over tomato and onion mixture.
6. Add the yogurt and mix it well. Serve it with biryani.