Haleem - Using Shan Haleem Mix

Ingredients:
1 Packet Shan Haleem Mix (This mix comes with lentil mixture and spice mixture)
1/4 kg beef / mutton
1 tsp ginger-garlic paste
1 big onion chopped
1 big tomato chopped
Juice from 1 lemon
Ghee & Oil
1 stick cinnamon
2-3 cardamom
2 cloves

Method:
In a pressure cooker, add the mutton/ beef with water
Add ginger-garlic paste
1 tsp salt
Pressure cook for 20 minutes until the meat is well done
Let the meat cool down
Shred the meat

In another pressure cooker, cook the lentil mixture with water which comes with Shan haleem mix for 15-20 minutes until done.
When the lentil is cooked, pulse/blend the lentil until its mashed well.

In a pan, add Ghee and oil
Add cinnamon, cardamom, cloves to flavor the oil
Add onion and sauté till golden brown
Add tomato
Add 2 tbsp spice mixture which comes with Shan Haleem Mix
Add the shredded meat
Add the mashed lentil
Add lemon juice

Garnish with fried onions, cilantro, lemon and sliced ginger

Eggplant Katta - Side dish for Biriyani

Ingredients:
1 kg small eggplants sliced
2 big onions chopped
2 big tomatoes chopped
4-5 cloves garlic chopped
3/4 cup Tamarind pulp
3/4 tsp chilly powder
1/4 tsp turmeric powder
3/4 tsp salt
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
Oil to fry the eggplant

Method:
Sprinkle salt on the eggplant
Shallow fry the eggplant and set aside
In a pan, add oil, fenugreek seeds and cumin seeds
Add onion and sauté and then add garlic
Add tomatoes and sauté
Add all the spices
Add tamarind pulp
Add the cooked eggplant
Add 1/4 water and let it cook for 2 minutes
Reduce the heat and simmer for 5 minutes until the oil comes on the top

Mutton Biriyani

Ingredients:
1 kg mutton chopped
5 cups Basmati Rice
5-6 Big red onions sliced
4 big tomatoes chopped
10-12 green chillies whole
1 cup plain yogurt
11/2 tbsp chilly powder
10 tsp ginger-garlic paste (For each cup rice add 2 tsp ginger-garlic paste)
1 handful/1 cup cilantro/corriander leaveschopped
1 handful/ 1cup mint leaves chopped
3/4 tsp salt  (for mutton)
5 * 3/4 tsp salt for Rice (For each cup rice add 3/4 tsp salt)
1/2 cup Ghee
1/4 cup Oil
8-9 cardamom
4-5 cloves
1 big cinnamon stick broken
8 cups Water (measurement : For (1 cup rice = 1 1/2 cups water) + extra 1/2 cup)
For 5 cups  rice, you will need 7 1/2 cups water + 1/2 cup extra, therefore 8 cups water :)
juice from 2 small lemons

Method:
In a cooker, add ghee and oil
Add cloves, cardamom, cinnamon and let it flavor the oil for few seconds
Add Onions and sauté till its golden brown
Add Green chillies and tomato
Add chilly powder
Add 3/4 tsp salt for mutton
Add ginger garlic paste and let it cook for few minutes
Add Yogurt and mutton
Add cilantro and mint leaves and lemon juice
Add water if needed
Pressure cook for 20 minutes or till the meat is done in a medium heat

Soak the rice in water for 5 minutes.
Once the gravy is done, remove the meat in a bigger pot and measure the gravy.
If the gravy comes to 8 cups water its good enough, usually it does not. So measure the gravy and add water for the remaining measurement.

Add the measured gravy to the pot
Add salt for rice (5 * 3/4 tsp)
When the water is boiling, add rice
Close the pot and transfer the pot to the oven set at 250 deg. C at 20 minutes.
If the rice is not done, keep in the oven for 5 more minutes.

Tip: If water is not enough, add 1/2 cup warm milk and close the pot.
Raita:
Mix 1 cup yogurt with 1 big onion sliced
wash the sliced onion in cold water to remove the onion smell
add salt and lemon juice
add chopped cilantro and 3-4 chopped green chillies
Garnish with pomegranate seeds