POT MUTTON BIRIYANI

INGREDIENTS:

Mutton - 700 g

Basmati Rice - 1 1/2 cups 

Garam masala powder - 1 1/2 tsps

Split green chillies - 6

Onion - 1

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Tomato - 2 medium size

Handful of  pudina leaves. 

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Marinate Mutton with chilli powder, salt, turmeric powder, chopped tomatoes, green chillies and curd for 30 minutes.

2) Heat oil or ghee in the pot . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .

3. Add  blended masala and saute till the raw smell leaves.

4) Add in the marinated mutton, Chilli powder, Garam masala, Salt, Mint and Coriander leaves. Add sufficient water for the mutton to be cooked. Cover with a lid and cook for 20 - 30 minutes, till mutton is cooked. You can either pressure cook mutton and then add to it. Meanwhile, soak rice for 10 minutes.

5) Once the mutton is cooked well. Add in the rice with 1 cup of water and cover with the lid. Cook in slow flame till done.

Serve hot with Raitha.

 

MUTTON RIB BONES SOUP (NENJU ELUMBU SOUP)

A warming bowl of Mutton Rib bones Soup (Nenju elmbu Soup in Tamil) gives a soothing relief for cold and chest congestion. This soup is prepared with freshly ground spices. It is commonly prepared at home mostly during Monsoon and Winter. We never missed it in Sunday meals during our childhood days. Today, I am sharing the preparation of this most comforting soup in my grandmother's cooking style.

INGREDIENTS :

Mutton Rib bones - 400 gms

Pearl Onions - 50 gms

Garlic cloves - 6

Tomato - 1 small size, well ripened.

Cloves - 2

Cinnamon sticks - 2

Turmeric powder - 1/2 tsp

Sesame/ Gingelly oil as required.

Curry leaves and Coriander leaves - a handful

To powder : 

Coriander seeds - 1 tsp

Pepper - 1 tsp

Jeera - 1 tsp . 

Sukku/ Dried ginger - 1/2 tsp. Blend them finely. 

Wash the bones well in cool fresh water with turmeric powder and keep aside.

METHOD OF PREPARATION:

1. Heat oil in a pressure cooker. Once hot, add cloves and cinnamon. When it splutters, add in the well washed rib bones. Saute for few minutes.

2) Then, add crushed onion and garlic to it. 

3) Then add chopped tomato and curry leaves.

4) Add 4 cups of water, add turmeric powder and pressure cook for 5-6 whistles and leave it aside till the steam leaves out completely.

5) Remove the lid once the steam leaves, leave it again the flame. Add in the blended powder and salt. Mix it well and bring it to boil for few minutes and garnish it with coriander leaves before removing it from the stove.

Mutton Rib bone soup is ready to be served hot.

MADURAI KARI DOSAI (Mutton Kheema Dosai)

INGREDIENTS :

• Mutton/ Lamb - 250 gms
• Small onions/ Pearl Onions/ Shallots - 1/4 cup
• Tomato - 2 small(Cherry tomatoes)
• Chilli powder - 2 tsps
• Salt to taste
• Dosa batter
• Oil

To powder  :

• Dried Red chillies - 8
• Coriander seeds - 1 tsp
• Jeera - 1 tsp
• Black pepper - 1 tsp
• Annasi poo -3
• Cinnamon sticks - 3
• Cloves -3
• Fennel seeds - 1 tsp

Dry roast the ingredients and grind them finely.

METHOD OF PREPARATION :

1) Chop the mutton in very small pieces and pressure cook them till cooked and soft. Allow the steam to leave and keep aside to cool down.

2) Heat Oil in a pan. Once hot, add mustard, when it splutters, add onion and saute till tender.

2. Add in sliced tomatoes, saute till tender and soft.

3) Add in the mutton.

4) Add in the grinded powder,remaining masala , turmeric powder and 2 cups of water. Stir it well with Salt and pressure cook for 8-10 whistles till done. After the steam leaves, open the lid and cook till it thickens without water leaving out oil. Remove it from the flame. Allow it to cool down.

5. Then, blend it in a blender a bit coarsely.

6. Heat dosa pan. Once, hot spread the batter evenly. Spray a spoon of oil. Then spread 2 tbsps of mutton kheema over it evenly. Add few chopped coriander leaves and spray a spoon of oil. Cover with a lid, after 5 minutes flip it to its side. Cook till roasted and Serve Hot.

 

LUCKNOW MUTTON BIRIYANI (AWADHI BIRIYANI)

Biriyani is one of the most favourite for food lovers. It is being prepared in different cuisines with unique flavour and aroma. 

INGREDIENTS:

Mutton - 1 kg

Seeraga samba rice - 1 1/2 cups 

Onion - 1 big 

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Handful of  pudina and coriander leaves. 

Garam masala powder - 1 tsp

Curd - 1/2 cup

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Green Chillies - 5

METHOD OF PREPARATION :

1) Marinate Mutton with the blended masala and curd for 2 hours.

2) Heat oil or ghee in pressure cooker . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till roasted .

3) Add in the mutton and saute for few minutes, till it leaves out water. Then, add in 1/2 cup of water. Pressure cook for 8-10 whistles till done. Allow the steam to leave and remove the lid.

4) Add in the coriander and pudina leaves.

5) Add in the half cooked rice and few more fried onion and pudina. Cover with a lid and leave it in dhum for 20 minutes. 

Before serving, remove the lid and mix it well from the sides of the pan. Serve hot with Raitha.

 

MUTTON GOAN STYLE ( XACUTI)

INGREDIENTS :

Mutton - 1 kg

Garam masala powder - 1 tsp

Coconut pieces - 8 finely sliced

Green chillies - 5

Coriander seeds - 1 tsp

Jeera powder - 1 tsp

Chilli powder - 1 tsp

Salt to taste

Corinader leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai. Once hot, saute cocnut pieces, green chillies and coriander seeds for 2-3 minutes. Allow it to cool and then blend them finely.

2) Meanwhile, marinate mutton pieces with chilli powder and salt.

3) Heat oil in a pressure cooker. Once hot, saute onion till tender.

4) Add in Garam masala and Jeera powder.

5) Then, add in the blended masala to it. 

6) Then, add in the mutton to it. Add 1 cup of water and pressure cook for 10-15 minutes till done. Allow the pressure to leave. Cover in medium flame without lid till the oil separates out. Garnish it with Coriander leaves.

Serve hot with Rice.

 

MUTTON LIVER KULAMBHU

INGREDIENTS :

Mutton liver - 200 gms

Green chillies - 3

Onion - 2 medium

Tomatoes - 2

To grind :

Cumin seeds - 1 tsp

Fennel seeds - 1/2 tsp

Coriander seeds - 1/2 tsp

Ginger - a small piece

Garlic cloves - 6

Marinate the liver with Chilli powder, Turmeric powder and Salt. 

METHOD OF PREPARATION :

1. Heat oil in a pan. Saute onion and tomatoes till soft and tender.

2) Blend the ginger, garlic, fennel seeds, coriander and Cumin seeds.

3) Add in the blended masala and  green chillies with turmeric powder. Mix it well.

4) Finally, add in the liver to it and mix it well. Once the liver is cooked, add in salt and a tsp of gingelly oil before removing from the flame.

Serve hot with Rice or Roti.

 

MUTTON SALAN (GOSHT KA SALAN)

INGREDIENTS :

Mutton- 750

Cloves - 2

Cinnamon sticks - 2

Bay leaves- 2

Anasi - 2

Phool/ Kalpasi - few
Onion- 2 medium sized ( 1onion - chopped finely, 1 onion - Saute in oil for few minutes and blend it well)
Tomato- 1 1/2 
Turmeric powder-1 tsp
Red chilli powder- 2 tsps
Coriander powder- 2 tsps
Garam Masala powder- 1 tsp
Garlic- 10 cloves
Ginger- a small piece
Cumin seeds- 2 tsps.
Few coriander leaves
Green chillies- 3
Salt to taste

METHOD OF PREPARATION: 

1. Marinate the mutton with turmeric powder and Salt for an hour.

2) Heat oil in a pressure cooker. Once hot, add in cloves, cinnamon sticks, bay leaves, phool, anasi. When it splutters, add onions, tomatoes, garlic cloves, crushed ginger, cumin seeds. Saute till tender. 

3) Then add in the mutton pieces with little salt, turmeric powder, Garam masala, chilli powder and coriander powder. Mix it well for few minutes. Then add 1 cup of water and pressure cook for 10 whistles.

4) Allow the steam to leave. Open the lid, cook in slow flame. Add in sliced chillies and blended onion. Cook till the oil separates out. Garnish with Coriander leaves.