Naranj-Pulao
Pulao garnished with stuffed oranges
For the yakhni:
Ingredients: 1 kg meat; 750 gm onions; 50 gm ginger; 30 gm garlic; 25 gm whole garam masala (clove, tejpatta, brown and green cardamom, shahzeera)
Method: Add all ingredients together in a pan and cook on high flame till the onions turn transparent and the meat's moisture gets absorbed. Add two cups of hot water and cook on slow fire till the meat is cooked. Stir twice and remove from fire.
For the pulao:
Ingredients: Oranges, big 4/small 6; salt to taste; 15 gm hung yoghurt; 600 gm meat; 300 gm onions; 10 gm crushed ginger; 10 gm coriander powder; 2-inch cinnamon stick; 2 cloves; 4 green cardamoms; 2 cloves (for tempering); 100 gm sugar; juice of 2 lemons; 200 gm rice; 100 gm desi ghee
Filling of orange cases: Almond /Rice Halwa/Cooked minced meat
Method: Remove pulp from oranges without damaging the peel. Prick peel with a sharp knife, then rub salt, place orange cases in yoghurt. Leave for some time, then wash in cold water. Boil water in a pan, put in the depulped oranges, remove immediately after one boil and strain. Boil water in another pan, add juice of one lemon (use yoghurt if lemon is not available), place oranges in the water syrup with half the sugar and float the oranges in it. Make yakhni with the meat, strain and temper yakhni with cloves, keep meat pieces separately and add to pulao while taking out in serving dish. Add remaining sugar and juice of one lemon to yakhni, bring to boil, add orange pulp and remove from fire. Par boil rice separately in a pan. Laver rice with orange syrup and cook on slow fire till syrup is absorbed by rice, pour hot ghee on the sides, cover the lid and finish on dum. Place pulao in serving dish. Fill some orange cases with badaam halwa/pista halwa, rice halwa or coloured rice garnished with dry fruits, others with cooked mincemeat. Put orange cases on top of the rice.
Kabab-E-Daryaee
Kababs coloured with orange saffron or red mahuwwa
Ingredients 500 gm boneless meat; 20 gm ginger juice; 25 gm hung yoghurt; 2-inch cinnamon stick; 4 green cardamoms; 4 cloves; 10 gm black pepper; 10 gm coriander seeds; 100 gm onion paste; 50 gm desi ghee; 2 eggs; 10 gms saffron; 6 small onions; 10 gm red colour (Nemat says Mahuwa)
Method: Dice meat into medium size pieces. Grind garam masala, also grind coriander. Marinate meat pieces in ginger juice, salt, garam masala, coriander and yoghurt, leave aside for 10 minutes. Fry onion paste, add the meat, mix well, add a little water, enough to make the meat tender. When cooked, remove and separate meat from the masala. Boil eggs, shell them and cut them into two halves. Cut onion into medium-sized pieces. Take bamboo skewers and arrange meat pieces, onion pieces and the eggs alternately. Brush meat pieces with saffron and onion pieces with red colour, and leave the egg as it is. Put a kadhai on fire, grease it well and arrange bamboo skewers in it. Cover and cook for a minute. Serve hot.
Qalya Narangi
Orange Meatballs in mutton stew
Ingredients: 500 gm meat; 250 gm desi ghee; 100 gm sliced onions; 10 gm crushed ginger; 10 gm coriander seeds; salt 1/2 cup; rice paste; 2 cloves; 10 gm kabuli chana; 1 egg-white; 10 gm saffron; 2 lemons; 10 gm ground cardamoms; 10 gm ground cloves; 10 gm almonds; 10 gm pistachio; 10 gm raisins; 50 gm sugar; 50 gm almond paste
Method: Divide meat in two portions. Cut one portion into pieces. Heat ghee, fry onions, add ginger, meat, salt, crushed coriander and half rice paste, add water and cook on medium heat. Once tender and cooked fully, remove meat from fire; strain yakhni, temper with 2 cloves.Mince remaining meat, fry in ghee, add water. When half-cooked, add chana, garam masala, one egg-white and stir. Grind mincemeat to fine paste. Add saffron and juice of one lemon. Knead and make orange-sized balls. Stuff with pound dry fruits, finely-cut raisin. Steam and deep-fry. Soak in syrup, remove and add to tempered yakhni, bring to one boil, add paste of almond and remaining rice paste to thicken gravy. Sprinkle saffron and freshly ground garam masala.
