Monday, October 2, 2017

Mutton Biriyani

Ingredients
Mutton – 1 kg
Basmati rice – 3 cups
Water – 2 ½ cups (Measure with the water used to cook mutton)
Big onions – 4 no’s (chopped lengthwise)
Ginger garlic paste – 1 ½ tbsp
Tomato – 2 no (big sized and riped)
Green Chilly – 10 no’s sliced
Mint leaves – ¼ cup
Coriander leaves – Handful
Red chilli powder – 1 tsp
Garam Masala – 1 ½ tsp
Lemon Juice – 1 tbsp
Salt – as needed
Oil + ghee or butter – 4 tbsp
Cloves – 3
Cinnamon – 2
Cardamom – 5
Star anise - 2

Marination:
Curd – 1 tbsp
Ginger Garlic paste – 1 tsp
Red chilli powder – 1 tsp
Garam Masala – 1 tsp
Lemon juice – 1 tsp

Marination:

Wash Mutton thoroughly with enough water, then add a pinch of turmeric powder and mix well. Again rinse with water for two times. In a wide bowl, Mix the marination mixture, blend together, add washed mutton pieces to it and coat well. Keep this in refrigerator for 30 mins to 1 hour. Meanwhile, cut onions, tomatoes and set everything ready.

To pressure cook Mutton biryani:
Heat a strong bottomed pan, add oil, bayleaf, cinnamon and all then add chopped onions, saute for 1 min till it turns transparent. Add green chilly, ginger garlic paste, sauté till the raw smell evacuates.  Add chopped tomato and mint leaves to it and stir until the tomato cooks well. Now add the marinated mutton. Stir for 2 mins in high flame. Transfer this to pressure cooker add a cup of hot water to it.
Close the cooker with a lid and pressure cook for 4 whistles, then keep the flame low, cook for 15 mintes in low flame.  After the pressure releases, separate the cooked mutton pieces from water and keep aside. Measure the mutton cooked water to use with rice. If the water is not sufficient, add hot water to it and keep aside.
Biryani Preparation:
 Wash and soak basmati rice in enough water for 20 minutes. Grease pressure cooker with butter or ghee ,heat it, then add oil + ghee to it, to it add the cloves, cardamom, cinnamon, star anise and fry it. Then add for 3 cups of rice 4½ cup of water and salt as required. When water is boiled add the rice. Cook the rice until though cooked but still hard.

Making Mutton Masala
Place a pressure cooker over medium heat. Add ghee, let it turn hot. Add the onions, when slightly brown add the sliced chilly, garlic and ginger also add some salt then add the garam masala, tomatoes, curd, lemon juice check for salt once again and then add the marinated mutton and close the cooker with its lid. Place the whistle and cook over medium heat till 2 whistles or for 20 minutes. Remove the cooker from the heat and let the pressure subside completely and then open the lid.
There will be some gravy in the masala. Place the pressure cooker over hight heat and cook till the gravy in the mutton masala has thickened. Do not make the masala too dry, let there be some gravy in the masala as it will be absorbed by the basmati rice while mixing. Taste and add more salt if needed. Turn the heat down to low heat. Add the cooked basmati rice into the mutton masala, combine well into the masala.  Add 1½ tbsp ghee and combine well. Garnish with fried onions, roasted cashew nuts & kiss miss  chopped coriander and mint leaves. Give everything a good mix, remove the pressure cooker from the heat. Close with its lid and keep the biryani covered for 20 minutes.

Serve this delicious biryani on a plate and serve along with raita, pickle, pappadam etc.


Beef Biriyani

Ingredients
Ginger, chopped- 2 inch slice
Garlic- 1 full pod
Green chilies- 15
Whole cardamom- 3
Whole cloves- 2
Whole cinnamon- 2 inch slice
Ghee- 2 tbsp
Red Onions, sliced thin and long- 5
Bay leaves- 2
Tomatoes, chopped- 2
Beef, cubed: bone- in or boneless stew cut- 1 Kg (1000 gm)
Fennel powder- 2 tsp
Turmeric powder- ⅛ tsp
Garam  masala- ¾ tsp
Coriander leaf – ½ cup
Fresh Mint leaves, chopped- 6 leaves
Curd – 1 cup
Lemon Juice –  ½ lemon
Water- ½ cup
Salt- to taste
For Cooking Basmati Rice
Basmati Rice- 2 cups
Whole cardamom- 3
Bay leaves- 3
Turmeric powder- ¼ tsp
Salt- to taste
Ghee- 1 tbsp
Water- 2¾ cups (for cooking in rice cooker)
For frying Onion (Do not ignore fried onions)
Oil- enough to fry onions
Red Onions sliced thin and long- 2
Other Ingredients
Ghee- 1½ tbsp
Roasted Cashew nuts- ¼ cup
Roasted kiss miss – ¼ cup
Preparation
Cook the basmati rice in a rice cooker. Add all the ingredients mentioned 'for cooking basmati rice' into the bowl of a rice cooker and cook till the rice cooker turns to warm mode. Remove the rice bowl from the cooker and keep aside.
(If cooking the rice in a saucepan, add 4 cups water for 2 cups rice and cook till rice has cooked well and the water has completely absorbed.(make sure the rice is not cooked too much and should be hard)
For better taste, fry fresh onions rather than using store bought fried onions. Add enough oil in a hot frying pan, add onions and fry till they turn golden brown in color. Using a slotted spoon, transfer the fried onions onto a plate lined with kitchen paper towel. Keep aside.
Also fry the cashew and kiss miss in ghee till golden brown and keep aside.
Making Beef Masala
Place a pressure cooker over medium heat. Add ghee, let it turn hot. Add the onions, when slightly brown add the sliced chilly, garlic and ginger also add some salt then add the garam masala, tomatoes, curd, lemon juice check for salt once again and then add the beef Add ½ cup water and close the cooker with its lid. Place the whistle and cook over medium heat till 2 whistles or for 20 minutes. Remove the cooker from the heat and let the pressure subside completely and then open the lid.
There will be some gravy in the masala. Place the pressure cooker over hight heat and cook till the gravy in the beef masala has thickened. Do not make the masala too dry, let there be some gravy in the masala as it will be absorbed by the basmati rice while mixing. Taste and add more salt if needed. Turn the heat down to low heat. Add the cooked basmati rice into the beef masala, combine well into the masala.  Add 1½ tbsp ghee and combine well. Garnish with fried onions, roasted cashew nuts & kiss miss , chopped coriander and mint leaves. Give everything a good mix, remove the pressure cooker from the heat. Close with its lid and keep the biryani covered for 20 minutes.

Serve this delicious biryani on a plate and serve along with raita, pickle, pappadam etc.

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About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........