• 1 kg Mutton ribs/ shoulder *
• 50 gms Butter
• 1 tsp Garlic powder
• 2 tsp Paprika powder
• 1 tsp Freshly crushed Black pepper
• 1 tsp Cumin powder
• 1/4 tsp Turmeric Powder
• 2 tsp Arabic Spice powder (store bought), optional
• 1 tsp Rock salt
• 1 MAGGI Chicken cube (less salt)
• 2 tbsp warm Water
• 1 cup Water

• 1/2 cup oil 
• 2 tbsp Cashews
• 2 tsp Raisins
• 2 Onion, 1 sliced and 1 chopped
• 3 cups Sella Basmati Rice
• 2 tsp Cumin seeds
• 1 tsp Coriander Seeds
• 2-3 Bay leaves
• 2 Cinnamon sticks
• 3-4 Cardamom pods
• 4-5 Garlic, slightly pound  
• 1 tsp Whole Peppercorns
• 1 Dry Lemon
• 1 Chicken Cube
• 1/2 Capsicum, sliced
• 4 1/2 Boiling water
• 1/2 cup mutton broth 
• Salt, as required
• 3 whole Green Chillies, Large
• A pinch of Saffron strands, soaked in warm water

1. In a blender, blend all the spices, rock salt, chicken cube along with room temperature butter and warm water.
   
   
   
2. Poke the mutton ribs using fork and rub the marinade well onto the ribs.
3. In a pressure cooker, place a trivet or a stand that helps elevate the meat from the water.
4. Place the marianted meat over the trivet and pour water and allow to pressure cook for 7-10 whistles depending on how tender the meat is, allow the pressure to release naturally.
5. To make the rice, fry the sliced onions in the oil until golden and crisp, drain and set aside. 
6. To the same oil, add in your cashews and raisins, drain and set aside.
7. Now add the whole spices to the oil, along with lightly pound garlic, dry lemon, Maggi chicken cube and capsicum. Mix everything well and now add in the washed and drained rice.
   
   
   
8. Check the mutton ribs, once the pressure is released naturalluy, set aside the broth water and roast the ribs in oven at 180 Deg C for around 10 minutes, or until the skin is golden and crisp.
9. Pour water and the mutton broth water. Place lid and allow the water to evaporate.
10. Open the lid, give the rice a good mix, place whole green chillies and pour the saffron soaked water. Close the lid and allow the rice to cook well on simmer for 20-25 minutes. *
    
    
    
11. Check tenderness of the rice and transfer to a large platter and place the oven roasted mutton ribs and sprinkle the crispy Fried onion, raisins and cashews.
12. Serve Haneeth piping hot, super tender ribs with Shatta** (tomato chutney).

• You may soak the sella basmati rice, but it is not necessary .
• Rock salt is preferred to use when marinating in the spice rub, as rock salt helps to marinate the meat thoroughly, (I did not keep the marinated meat overnight or even a few hours, yet the meat was perfectly marinated)
• Do not open lid in between the cooking process, allow the heat to cook the rice really well. 
• *I used mutton racks in this, you may choose any cut that is tender. 
• Please note that different brand rice require differ amounts of water, but to stay on the safer side I take the ratio 1: 1 1/2 ratio for rice and water respectively and add an extra 1/2 cup water, and the additional broth water makes it perfect.
• You may smoke the rice by adding a hot piece of charcoal and pouring oil over it in a small disposable aluminum/ steel container and closing the lid. But I prefer otherwise, without doing this step, as I feel the flavors feel very artificial whenever I smoke the rice and gives me a very bad headache, so you may do it if you like smoking the rice 👍🏼

Ingredients :

Dough:

Filling :

Instructions :

Note:

• 1 tbsp Kashmiri Red Chilli powder 
• 1/2 tbsp Coriander powder
• 1/4 tsp Turmeric Powder
• 10 pcs whole Black Pepper
• 5 pcs Cloves
• 2 black cardamom (optional) 
• 4 dried Bay leaves
• 1 tsp Cinnamon 
• 3 pcs Green Cardamom
• 2 pcs Star Anise (optional) 
• Salt, as required 
• Sugar, a pinch

• 3 cups Basmati rice, soaked for half an hour and drained
• 4 1/2 cups water
• 2 cinnamon sticks
• 4 cloves 
• 2 cardamom pods
• 500 gms Fresh Chicken/Meat
• 2 tbsp Vegetable oil
• 1 tbsp Ghee
• 3 large onions, sliced
• 2 tsp Ginger-Garlic paste 
• 5 Green Chillies, slit
• 1 large Tomato, chopped
• 4 pcs prunes or dried plum
• 4 tbsp Curd, whipped
• 3 tbsp Prepared spice mix
• Handful of Coriander and Mint leaves, chopped
• 2 large Potato, peeled and cut into cubes. 
• 2 strands of saffron soaked in warm milk

1. Grind all of the spices mentioned above to make sindhi biryani spice mix . 
2. Into a pressure cooker pour in your oil and /ghee and Sautee your onions until caramelized and not burnt. 
3. Next add in your ginger garlic paste. 
4. Drop in your cleaned and drained chicken/ meat which has been marinated in salt and allow to fry for around 10 minutes. 
5. Next add in your tomatoes, green chillies and your chopped herbs*. Sautee well and finally add in your cubes of potatoes. 
6. Next add in your prunes and curd.
7. Add in your spice powder mix and salt as required. 
8. Cook the chicken with 2 cups of water with a closed lid without the weight of the pressure cooker for 5 minutes and you are done. *
9. While the chicken gets done, let's prepare the rice. Into a large non stick pot add in your rice, water, spices and 1 tsp cooking oil and switch on your flame. *Click here to know the cooking instructions for the perfect, fluffy Basmati rice. Switch off the flame once it is 80% done,open lid and fluff up the rice. 
10. If the chicken masala has too much gravy, remove the chicken pcs and allow to reduce by boiling on high and stirring occasionally. 
    
    
    
11. Next, put the biryani on Dum by putting the first layer as the chicken masala and then top it with the 80% cooked rice and smoothen lightly. 
12. Gently sprinkle your saffron milk and allow to stay on dum for at least 10 minutes on simmer.
13. Slowly fluff up and toss your rice, very gently. Keep in mind not to over do this just a couple of times. You don't want mushy rice. 
14. Finally garnish with fried onions, cashews and chopped Coriander leaves. 
15. Serve hot with raita. 

• If using other meat like mutton or beef cook for around 6-7 whistles depending on the tenderness of the meat. 
• Authentically, You may add your tomatoes, green chillies and Coriander leaves in the dum process after the layer of the masala. 
• If using meat, do not add the potatoes along with the meat as meat needs more time to cook compared to chicken, and the potatoes in turn can become super mushy. You may boil the potatoes separately and add too. 

• 1 pack Spaghetti 
• 2 Onions, finely chopped
• 4 Garlic cloves, finely chopped
• 2 tbsp Olive oil
• 2 tbsp Butter
• Salt, as required 
• 500 gms  minced meat
• 1 tsp freshly crushed Black Pepper
• 1/2 tsp Red Chilli Flakes
• 1/2 tsp Oregano
• 1 tsp Cumin
• 3/4 Cup Tomato Paste
• 1 cup Reserved Pasta Stock Water
•  2 tbsp Cream Cheese (Optional)
• 1 Chicken Stock Cube
• 2 tbsp Tomato Ketchup
• Parmesan Cheese and chopped Parsley Leaves, for garnishing

1. In a large pot, pour olive oil and add in the butter.
2. Next, add in the chopped onion and allow to cook until translucent.
3. Next add in finely chopped garlic and salt, as required.
4. Drop in the minced meat and add your seasonings like salt and freshly crushed black pepper.
5. Break the meat using your wooden ladle.
6. Next add in red chilli flakes, oregano, cumin powder and tomato paste and mix well. Close the lid and allow to cook for at least 15 minutes on low.
7. In a large pot, Cook the Spaghetti in salted water according to package instructions.
8. Next, add in cream cheese (optional), Maggi chicken cube and tomato ketchup (optional). Combine well, make sure the stock cube has dissolved into the sauce.
9. Next add in your reserved stock water to make it even saucier.
10. Finally add in your cooked Spaghetti and check for salt. Give a final mix and serve into a deep plate, sprinkle chopped parsley and garnish with Parmesan Cheese. Serve hot.

• 3 large potatoes
• 2 tbsp Butter
• 1 tbsp Fresh or thick cream
• 1 Egg yolk
• 1 tsp Garlic powder
• 2 tbsp Parmesan Cheese
• 1 tsp black pepper powder
• Salt as required

• 2 Tbsp Extra Virgin Olive Oil
• 1 tbsp Butter
• 500 gm minced meat
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 1 carrot, chopped
• 1/2 tsp black pepper powder
• 1 tsp Cajun spice, freshly cracked(optional)
• 1/2 tsp dried rosemary
• A pinch of Oregano
• 2 tbsp Flour
• 1 cup frozen corn niblets
• 1 cup frozen peas
• 3 tbsp tomato paste
• 2 tbsp Worcestershire Scauce (optional)
• 1 cup beef broth
• Salt, as required

1. Preheat your oven at 200 °C. 
2. Boil evenly chopped Potatoes in salted water for 10 minutes or until knife glides in easily.
3. In an ovenproof skillet or dutch oven pour your olive oil, and add in your butter.
4. Next add in your finely chopped onions and minced garlic. Sautee well.
5. Next add in your chopped carrots and cook for 2 minutes. Add your minced meat and break using a strong spatula or a wooden spoon, add salt as required. Meanwhile also keep an eye on your potatoes and strain when done. 
6. Add your spices like black pepper powder, cajun spice, rub the dried rosemary between your fingers and ad it to the skillet, finalyy add a pinch of oregano and mix everything well.
   
7. Next add your tomato paste, worcestershire sauce and Sprinkle your flour. 
   
8. Combine well and add in your beef stock water. 
9. Drop in your frozen corn niblets and frozen green Peas. 
   
10. To prepare your mashed potatoes layer, mash your boiled potatoes well, add in the butter, thick cram, grated parmesan cheese and 1 egg yolk. 
    
11. Also add in black pepper powder and garlic powder. 
12. Level your meat layer and add your mashed potatoes layer above the meat year and level it using a Spatula or use a fork to make a design according to your preference. 
13. Bake for 25 minutes or until the mashed potatoes layer turn golden. 
14. Enjoy!