Quick Kheer Recipe | Masala Morning | Shireen Anwar | Dessert

Method:

In a pressure cooker wash 1 tea cup of basmati rice and add 3 cups water, 1 cup milk, 1 tsp desi ghee, pinch of saffron, and 1 tsp elaichi powder. Cook on high heat till first whistle and low heat for 10 mins. Add 1 litre milk and blend with hand blender. Make sure the rice does not remain whole or become paste. Grind till you can see small grains of rice. Bring to boil and add 1 ½ cup of sugar, 2 tbsp masala milk powder, and lots of sliced badam, pista and kaju and some charoli. Cook on low heat for 10-15 min and keep stirring, cook till desired thickness and serve hot or cold as you desire.

Method:
Wash the payas properly and make it clean. Keep it aside. In a pressure cooker heat oil and add the clean payas to it. Fry them on high flame for 5 minutes by continuously stirring it. Once it starts getting a light golden coating, add 3-4 small sticks of cinnamon, 5 whole black pepper, 5 lavang, 1 tsp shah zeera, mix well and cook on high flame for 1 minute. Now add in 6 medium onions chopped, mix well. Keep frying this on high flame for 10 minutes by continuously stirring it. After 10 minutes add 3 tbsp ginger garlic paste, 3 green chilies chopped, salt according to taste, fry for a minute, add 3 cups of water and mix well. Now pressure cook it after 1 whistle on high, 45 minutes on slow flame. Once done transfer the paya gravy in a big vessel and add 1 tbsp red chilli powder, ¾ tsp haldi powder, ½ tbsp zeera powder and mix well. Keep the flame slow. On other side roast 3 tbsp gram flour on slow flame by for 2 to 3 minutes by continuously stirring it. It should not burn. Transfer this chane ka aata in a bowl and add little water. Make a smooth slurry. Pour this slurry into the gravy by continuously stirring it. After a boil cover it and cook on slow flame for 10 minutes. Keep checking in between. Add 5 cups of water and ¾ tsp garam masala powder, mix well, add some chopped coriander leaves. Cover and cook on slow flame for 5 to 6 minutes. Switch off the flame paye is now ready.

To serve:

Take 4 tandoori nan, cut into small pieces and add to the paya mixture and cook for 5 mins, serve in a pyala with lemon, ginger julienne, coriander leaves and green chilies.

Method for stock:
Put all the ingredients in pan for stock, cook for 40 mins, strain and use.
Method for mutton
Boil mutton with prepared stock, ginger garlic paste, sliced onion, green chilies grinded, black and green cardamom till tender, then add yogurt, cook for 15 mins till water dries.

To assemble:
Layer mutton mixture in a pan, top with tomato slices, brown onion and boiled rice, top with hot oil and leave it on dum, remove, serve garnished with fresh mint leaves.