Amitabha's Kitchen Chronicles

Ingredients 1.5 cups of long grain rice Capsicum – 1 medium sized; cut into thin slivers Beans – A bunch; cut into slant slivers Carrots – 1 medium sized; cut into thin slivers Green peas – a cup Ginger – a inch, cut into thin strips Mince meat – 250 gms Eggs – 2 Salt Pepper Vinegar Soya sauce Lemon – 1 large sized Process: Cook the rice till it is 70% done. Drain and keep it in a sieve to drain any water. Take the rice in a large bowl and add the lemon juice and pepper and mix it well with the rice. Keep it aside. Beat the eggs and fry it in a pan and toss it vigorously with the spatula while frying, to get small pieces. Keep them aside Take oil in your wok (large pan), heat it. Add the ginger strips and fry for 2 mins. Add the meat and let it fry for about 5 mins Add the carrots and beans and fry till about 80% done. Add salt to taste at this stage. Add 2 tbsp of soya sauce and 2 tbsp of vinegar and continue frying on a high flame for a minute. Add the capsicum s...

A combination of mutton and rice which is famous in Kashmir. Time To Prepare: 1 hour No Of Servings: 4 Ingredients: Yakhni 1 lb Meat (lamb or goat) 1 small Onion 6 flakes Garlic 1 inch Ginger 4 Green Chili 1 inch Cinnamon 6 Cloves 2 tsp Coriander Seeds to taste Salt 4 cups Water Rice 2 cups, basmati Rice 4 flakes Garlic 1 inch Ginger 3 tbsp Ghee 1 large Onion 2 tsp Black Cumin Seed (Shahi Jeera) 2 inch Cinnamon 6 Cardamom 8 Cloves 3 tbsp Yogurt to taste Salt Garnish 3 sliced hard boiled Egg Method: FOR YAKHNI: 1. Wash mutton. Cut into medium pieces. 2. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag. 3. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag. FOR RICE: 4. Wash and drain rice. Grind garlic and ginger to a fine paste. 5. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground past...