Danda Biryani, Adrak Ka Halwa And Galouti Kabab by Zarnak Sidhwa

Ingredients for Danda biryani:

• Rice 1 kg
  
• Mutton 1-1/2 kg
  
• Ginger 1 tbsp
  
• Garlic chopped 2 tbsp
  
• Salt 1-1/2 tsp
• Cardamom 24
• Cloves 10-12
  
• Ghee 250 gm
• Yogurt 250 gm
  
• Yellow color 1/4 tsp
  
• Sugar1 tsp
  
• Kewra  few drops

Method:

1. First in ghee add cloves, when they crackle add meat, glasses of water, ginger, garlic cardamom.
2. Leave it on slow heat for maximum 1 hour so that we get good aromic yakhni and 1 glass left.
3. In the meantime boil rice with 8 tsp of salt, stain and put aside.
4. Grind the remaining 12 cardamoms with sugar.
5. In yogurt add the ground cardamom, kewra and yellow color, mix well.
6. When yakhni is ready pour yogurt mixture on meat and spread boiled rice, close the lied and put on slow heat for dam.
7. Dish out after 20-25 minutes.

Ingredients For Galouti Kabab:

• Beef mince 1 kg
  
• Ginger 50 gm
  
• Garlic 50 gm
  
• Butter 50 gm
  
• Raw papaya 75 gm
  
• White red chilies 8
  
• Salt to taste
  
• Whole black pepper, Mace 1/2 tsp
  
• Cardamom powder 1 tsp
  
• Gram lentils 30 gm
  
• Oil for fry

Method:

1. Roast all dry ingredients and grind them, Grind the meat twice, add ginger, garlic paste and papaya, mix well.
2. Now add butter and finally add ground roasted and spices, mix together until you have a smooth paste.
3. Oil your fingers and palm and form meat patties, shallow fry till golden brown.
   

Ingredients For Adrak Ka Halwa:

• Ginger 500 gm
  
• Gum 100 gm
  
• Crushed coconut 100 gm
  
• Sugar 500 gm
  
• Desi ghee 250 gm
  
• Almonds to garnish
  
• Pistachios to garnish
  

Method:

1. Chop ginger, cook gum in ghee when color changes dish out, let it cool then crush.
2. Now in ghee add chopped ginger, coconut cook till water dries, Add sugar, after sometimes add gum, now cook very well till it leaves ghee garnish with almond and pistachios.