Chicken Biriyani

My family LOVES biriyani. Special occasion we make it. if we're bored we make it. if its cold we make it. ALL THE TIME. my mom is known for her biriyani recipe and i hope this does her justice. She's changed it so many times in order to make it as good as possible.

3 lbs chicken--Bone in whatever you like i usually mix dark meat and white. The dark is usually the best
Large Onion
3-4 thai chillis
cloves
cardamom
dash of nutmeg
dash of cinnamon or half a cinnamon stick
1 star anise
couple strands dry ginger
2 tbsp ginger garlic paste
1 tbsp garam masala
2 tbsp Shan Sindhi Biriyani masala
1 tbsp chilli powder
1 tsp haldi
3 cups washed basmati rice
4.5 cups water
fresh chopped mint leaves
salt to taste

Heat about 3 tbsp oil put in cloves cardamom nutmeg cinnamon star anise onions chillis. Cook until the onions are translucent. Add ginger garlic cook for about 2 min. add chicken haldi and cook the chicken till its about 3/4 done. Take out the chicken into another bowl. Add the rice and the Garam Masala, chili powder, Shan Sindhi Biriyani Masala. mix everything together add the water. boil the rice till its about 1/4 cooked and add the chicken. turn up to boil. Once the rice is almost cooked put the pot in the oven for about 350 degrees for about 15-20 min. Mix the rice and cook again for another 10 min. Top off with chopped mint and serve!

Lamb Curry

I LOVE my mom's lamb curry. In 1st grade we made a mothers day cook book and we were supposed to pick our favorite dish, and me being Indian choose my mom's lamb curry. She has really perfected cooking lamb and to this day I still can't make it as well as she does but I attempt.

2 lbs lamb cut into 1/2 in cubes (this is really important for it to cook tender)
Large onion diced
1 tomato diced
2 to 3 thai chillis sliced
1 tsp haldi (yellow powder)
1.5 tbsp garam masala
1.5 tbsp ginger garlic paste
1 tbsp chilli powder
2-3 black cloves
2-3 cardamom

Heat about 3 tbsp oil in a pressure cooker on medium. add cloves and cardamom, onion, and chillis. cook till onions are translucent. add ginger garlic paste and cook for about 5 min. Add the haldi lamb and brown the meat for about 5-10 min. Add the tomatoes and put the pressure cooker top on. Turn to high till it starts to whistle and this is super important. Turn it down to medium and let it whistle for 3 whistles or about 10-15min. Once its done turn it off and let the steam to slowly come out of the pot. Usually takes about 30 min.

After its ready, open the lid CAREFULLY, and add garam masala and chilli powder and let it cook for about 10 more minutes. If you want you can add bell peppers or potato's!. Yumtown

Lamb Burgers

One of my mom's favorite creations is lamb Burgers. She makes it every summer however, I literally crave them all the time and its super easy to make on any day. Ground lamb is super inexpensive also even at Whole Foods.

2 lbs ground lamb
onion finely chopped
2 tbsp Garam Masala
1 tbsp chilli powder
1.5 tbsp ginger garlic paste
Cilantro
Mint
1 tbsp kabob seasoning (optional)
salt to taste

Combine everything in a bowl at least 2 hours prior to cooking and either throw it on a grill or broil in the oven. Split into 3 burgers and pat down because they do cook up smal. Serve with whatever. I usually put mayo mustard onions lettuce and tomatos. Delicious.