Kachi Gosht Biryani

Ingredients
i. Mutton 1 kg
ii. Basmati rice 600g
iii. Curd 2 cups thick
iv. Ghee or Oil 1 cup
v. Onion 5 medium size
vi. Garam masala 2 spoons
vii. Cardamom 6
viii. Lime 4
ix. Cilantro 2 bunches
x. Mint 1 bunch
xi. Green chillies 6
xii. Ginger & Garlic paste
xiii. Saffron 1 pinch
xiv. Chilli powder 1 tsp
xv. Turmeric
xvi. Salt

Preparation
1. Wash and soak rice for a few hours.
2. Soak mutton in curd with onions, ginger garlic paste, cardamoms, ageera, turmeric, salt, red chilli powder, lemon juice, saffron, green chilies (cut them into small pieces), mint, cilantro leaves for 1to 2hrs.
3. Fry remaining onions till golden brown in oil or ghee. Keep aside.
4. Take 3 lt. of water in a vessel and boil with handful of salt and sagira, cardamom.
5. When the water boils add rice to it and cook the rice till ¼ done.
6. Take the soaked mutton, now place the rice over the mutton and add the fried onions and saffron and garam masala powder, and pour the oil or ghee over the rice.
7. Again place the rice and repeat the same process till rice is cooked.
8. Cover the vessel tightly and cook for about 10 to 15 mins on low heat.
Serve hot

Nasigoreng

Ingredients
cups long-grain rice, rinsed
1 tablespoon Dark Soy Sauce
1 tablespoon sweet chili sauce
1/4 cup peanut oil
4 eggs, lightly beaten
1 brown onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon shrimp paste
1 small chicken breast fillet, chopped
300g green prawns, peeled, deveined, roughly chopped
3 green onions, thinly sliced
1/4 cup fried shallots (see note)
thinly sliced red chilies, to serve

Preparation:
1 Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold.
2 Combine soy sauce and sweet chili sauce in a jug. Set aside.
3 Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form thin omelets. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelets. Roll up omelets and thinly slice crossways.
4 Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelets.
5 Spoon nasi goreng onto serving plates. Top with remaining sliced omelets. Sprinkle with fried