Royal Recipes

From the kitchen of Biryani Central, New Delhi by Ishita Yashvi, we bring you recipes that will soothe your soul right from the first whiff of them

- Shruti Jain

Mutton Yakhni Shorba

You Need For the shorba:

5gms bay leaf

5gms peppercorn

5gms cinnamon

5gms green cardamom whole

5gms clove

40gms desi ghee

25gms ginger garlic paste

Salt as required

10gms white pepper powder

125gms almond paste

75gms yoghurt

1.2ltr mutton stock

For the kofta:

250gms mutton (boneless)

10gms green cardamom powder

25gms coriander (chopped)

15gms green chillies

METHOD:

For shorba : Heat ghee in a pan and add whole spices into it. Add ginger garlic paste when the whole spices crackle. Then add beaten yoghurt. Now add almond paste into it and cook till it turns brown and the ghee separates. Add the mutton stock followed by salt to taste and all the powdered spices.

For the kofta: Make a mince of mutton adding ginger garlic paste, fresh coriander, green chillies, salt, white pepper powder. Then add green cardamom powder. Make small round balls and deep fry in oil and keep them aside. Lastly strain the shorba through muslin cloth and add the meat balls.

Awadhi Murgh Biryani

You Need

400gm chicken leg boneless (50 gm) piece

250gms basmati rice

25gms brown onion

50gms desi ghee

4 cloves

2 cinnamon sticks

1 bayleaf

4-6 green cardamom