Danda Pulao, Mutton In Lettuce Cup And Gajar Ka Halwa by Chef Zakir

Ingredients for Danda Pulao:

• Mutton bong 2
• Onion 2 medium
• Green chilies 4-5
• Whole red chilies 6-8
• Water 2 glass
• Yogurt 125 gm
• Oil 1/2 cup
• Rice 300 gm
• Fennel seeds 2 tbsp
• Coriander seeds 2tbsp
• Ginger garlic paste 2 tbsp
• Muslin cloth as required
• Mix whole spices as required
• Salt to taste

Method:

1. Firstly, heat oil in one pot, add ginger garlic paste, chopped onion, fennel seeds closed in bags, whole coriander, red chili powder, garam masala, salt and mutton bong and roast for 3 to 4 minutes.
2. Then add 2 glass water, cover it and leave for cooking.
3. After 15 to 20 minutes, when mutton is tendered well and stock remains to 1-1/4 to 1-1/2  glass, so add green chilies and yogurt and cook for 1 to 2 minutes.
4. When stock is cooked well, so add soaked rice.
   
5. When rice rises and starts coming up, mix it nicely and give simmer for 8 to 10 minutes.
6. When ready, take out and serve.
   

Ingredients for Mutton in Lettuce:

• Minced mutton 250 grams
• Fried peanut powder 25 grams
• Chopped garlic 3-4 cloves
• Ginger 1
• Water 1
• Green onion 1
• Ice berg lettuce 2
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Lemon juice 1 tbsp
• Crushed black pepper 1/2 tsp
• Turmeric 1/2 tsp
• Chopped Coriander 2 tbsp
• Oil 3 tbsp
• Yogurt 3 tbsp
• Salt as required

Method:

1. Firstly, heat oil in karahi pan, add chopped garlic and ginger and do red.
2. Then add minced mutton and roast until its color changes.
3. After that, add roasted peanuts, black pepper, chopped coriander, chopped cumin, turmeric, green onion, chopped green coriander and salt.
   
4. Together add yogurt, lemon juice and water, mix it, cover it and leave for cook.
5. Remove its cover after 10 - 12 minutes, dry water on high flame
   
6. Open ice berg lettuce leaves, keep little little mince and serve.

Ingredients for Gajar Ka Halwa:

• Carrot grated 1/2 kg
• Khoya 250 gm
• Sugar 125 gm
• Ghee 1/2 cup
• Almonds chopped 25 gm
• Pistachio chopped 25 gm
• Cardamom powder 1/2 tsp
• Kewra 2 tbsp

Method:

1. Firstly, grate carrot, boil in hot water for 2 minutes and then strain it.
2. Now heat ghee in karahi pan and add sugar.
3. When sugar is dissolved, add boiled carrot and roast little on high flame.
4. Then add almonds, pistachio chopped, kewra and chopped cardamoms and roast it nicely.
5. In, end add khoya, mix it for 2 minutes and serve hot.