Bombay Biryani, Maharashtra Mutton Chops And Pineapple Souffle by Shireen Anwer

Ingredients For Pineapple Souffle:

• Pineapple tidbits 1 cup
• Cream whipped 300 gm
• Gelatin 1 tbsp
• Pineapple syrup 1/4 cup
• Milk  1 1/2 cup
• Caster sugar  1/2 cup
• Eggs 2 separated
  
• Flour 1 tbsp heaped
  
• Yellow color pinch
  
• Pineapple essence  few drops

Method:

1. First add gelatin, pineapple syrup cook it till it is saturated.
2. Take a pan, add caster sugar, egg york, flour, and milk cook it on low temperature stir it continuously, until it becomes thick.
3. Then remove it from stove, add gelatin, pineapple pieces and beaten cream fold it well.
4. Now add beaten egg white, few drops of pineapple essence and pinch of yellow color.
5. Then take it out in a serving bowl add cream and cheese for garnishing.
   

Ingredients For Bombay Biryani:

• Rice 1/2 kg
  
• Oil 3/4 cup
  
• Brown onion 1 cup
  
• Mutton 750 gm
  
• Yogurt 1 cup
  
• Ginger garlic 2 tbsp
• Coriander powder 2 tsp
  
• Chili powder 3 tsp
  
• Turmeric 1/2 tsp
  
• Allspice 1 tsp
  
• Salt 1 1/2 tsp
  
• Green cardamom grinded  1/2 tsp
• Potatoes 4
  
• Tomatoes 4 sliced
  
• Green chilies whole 8
  
• Dried plums 10
  
• Coriander leaves 1/2 cup
  
• Mint  20 leaves
• Yellow color few drops
  
• Kewra  few drops
  

Method:

1. First add salt in rice boil it till it becomes ready.
2. Now pour oil add fried onions, mutton and ginger garlic paste fry it for 10 minutes.
3. Then add yogurt, chopped coriander, chopped red chilies, chopped turmeric, chopped garam masala, salt and chopped green coriander cover and cook it for 15 minutes.
4. Now pour water cover and cook it till the mutton becomes ready.
5. Then add chopped and fried potato, tomato slices, whole green chilies and dry walnuts cover it for 10 to 15 minutes.
6. Add green coriander, mint leaves, remaining fried onions, boiled rice, pinch of yellow color, kewra mixture and milk simmer it, until it becomes ready.
   

Ingredients For Maharashtra Mutton Chops:

• Mutton 1/2 kg
  
• Salt 1 tsp
  
• All spice 1 tsp
  
• Ginger garlic paste 1 tsp
  
• Chili powder 1/2 tsp
  
• White cumin 1/2 tsp
• Potatoes 200 gm
  
• Eggs 2
  
• Oil for deep frying
  
• Bread crumbs  1 cup

Method:

1. First keep the mutton chops into water with some salt, ginger garlic paste, chopped red chilies, chopped garam masala and roasted and chopped white cumin boil it well, until the water dries and chops are tendered.
2. Now pour oil and fry it well.
3. Then take it out and make it cool. Now boil the mutton chops and chopped potatoes cover it.
4. Add beaten eggs.
5. Now dip the mutton chops into eggs, roll it into bread crumbs, fry and serve it with chatni.