Nepali Biryani

800  Grams- 1 Kg Basmati
1.500 Grams Mutton.
Whole Spice .
8 Large Onions Sliced.
300 Grams Ginger .
200 Grams Thin Whole Garlic.
10-15 Whole Green Chilies.
This is a very unique dish , takes a bit of an effort but well worth the results .You give the mutton one whistle only under pressure along with some whole spice . The idea is to make yakhni and to cook the mutton ONLY 25 % . Don't allow the mutton to cook more. You then cool the mutton , strain . Retain yakhni , and shed the mutton in medium size pieces , getting rid of all bones. The mutton is then salted and deep fried in mustard oil till done , but not crunchy . Fry in small lots.
Next slice onions in lengths and again in small batches fry till golden brown . Set aside.
Cut Ginger like match sticks and fry in small batches till golden brown .
Fry thin whole garlic till golden brown.
Fry green chiles till they begin to change color. Remember to make a gash in them before frying or they will burst.

Now make a paste:
4 teaspoons garlic
2 teaspoons each ginger paste , coriander powder
1 Teaspoon red chili powder ( or more )
1 Teaspoon of jeera powder.
Heat oil , add 1 teaspoon jeera , when it splutters add 1 chopped onion , when it's brown add the rice , fry the rice 2-3 minutes then cook the rice in yakhni. When the rice is 75 % done , very gently stir in the paste , when that is well mixed stir in all the fried ingredients , seal the container and let it cook under dum for 20 minutes or so , take off heat and leave in dum till ready to eat !I hope I haven't confused you with this long narration ! Do try this , it's delicious . Use mustard oil !
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Maharaja Khichri

Maharaja Kichadi.

Prepare a watery khichri  using 200 grams each Rice and Toover Daal, with some Salt and Turmeric Powder and the juice of 5 lemons or more. This is a tangy khichri
For Tadka:
Heat Ghee in a Pan, and add Jeera, lots of cloves of un crushed Garlic, long slit green Chillies and Curry Patta. Then add chopped 2 Onion. Sauté till light golden. Add 4 chopped Tomatoes, Chillie Powder and saute till it releases the Ghee. Just before serving mix in the Rice thoroughly, check seasonings, garnish with fresh chopped Coriander, and dribble melted ghee. This Khichadi should have a tangy Lemony taste and a soggy consistency

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