MUTTON MASALA

Mutton Masala

Ingredients

• Mutton-1/2 K
• Sliced Onion-2
• Pepper Powder-1/2 Teaspoon
• Coriander Powder-1 Teaspoon
• Chopped Coriander Leaves-As Needed
• Coconut Oil-2 tablespoon
• Salt-As Required

For Marination

• Red Chiily Powder-1 Teaspoon
• Pepper Powder-1 ½ Tablespoons (Up To Your Spice Level)
• Turmeric Powder-1/2 Teaspoon
• Coriander Powder-2 Tablespoon
• Yogurt-1 ½ Tablespoon
• Garam Masala-1 Teaspoon
• Fennel Seed Powder-1/2 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the mutton with ingredients listed under “for marination”. (1 hour)

STEP-2

Take a pressure cooker, put marinated mutton along with ¼ cup of water and pressure cooks this till done. Set aside.

STEP-3

In a pan, pour coconut oil and add the onions. Saute it till onions become soft.

STEP-4

Then add ½ teaspoon pepper powder, 1 teaspoon coriander powder and salt. Saute it for another 2 minutes

STEP-5

Add the cooked mutton pieces and pour some water. Cook it for some time.

STEP-6

Add coriander leaves.

MUTTON PERALAN

Mutton Peralan

Ingredients

• Mutton Pieces -500 gm

For marination

• Red Chilly Powder -1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Turmeric Powder -1/2 Teaspoon
• Tomato -1/4 Piece

MUTTON CHAPS

Mutton Chaps

Prep Time           Cook Time          Ready in              Serves                  Cuisine

15 min                  30 min                  45 min                  4                              Kerala

Ingredients

• .Mutton with bones-3/4k(cut into large cubes)
• .Crushed Garlic-4-5 cloves
• .Crushed Ginger-1 piece
• .Shalloats(small onion)-1 cup(thinly sliced)
• .Red chilly powder-1tbsp(up to your spice level)
• .Pepper powder-11/2tbsp
• .Turmeric powder-1/4tsp
• .Lime juice-1tbsp
• .Curry leaves- 1 string
• .Coconut oil-11/2 tbsp
• .Hot water-1/2-1 cup(as needed)
• .Salt-to taste

For spice powder

• .Fennel seeds-1tsp
• .Cumin seeds-1/2tsp
• .Cardamom pods-4
• .Cinnamon-1/2 stick
• .Bay leaves -1

Method

STEP-1

.Wash and cut mutton into large cubes.

STEP-2

.Place in a pressure cooker. Add ½ cup of hot water and salt to taste. Cook for about 8 minutes (4 whistle).Mutton can be cooked in a regular pan, In a pan cover and cook the meat with a cup of hot water for about 20-30 minutes or till the mutton become soft.

.At the end of the cooking ,there should be at least ½ cup of stock remaining in the mutton.

STEP-3

.In a pan Lightly roast all the ingredients listed ”for spice powder” and powder it using a mixer.

STEP-4

.While mutton is getting cooked, heat 2tbsp of oil in a kadai add half of the grounded spice powder and sauté for a minute. Then add curry leaves and shallots(small red onion ) till it turns to translucent and brown in color.

STEP-5

.Add crushed ginger and garlic and sauté for a minute.

STEP-6

.Mix chilly powder, pepper powder and turmeric powder with a 1 tbsp of water to make a paste. Add this paste to the pan and sauté for a few minutes till the whole mixture turns black in color.

STEP-7

.At this stage remove the cooked mutton pieces to the pan. Reserve the stock.

STEP-8

.Mix well and keep sautéing till the mutton pieces are well coated with masala and becomes dry.

STEP-9

.Now pour the reserved stock in to the pan and mix well. When the gravy starts to thicken ,add the remaining curry leaves, the rest of ground spice powder and stir well.Continue cooking for another 5 minutes or till the mutton pieces are well coated with the remaining gravy.

STEP-10

.Add the lemon juice and mix well and immediately remove from the fire.

TIPS

.You can use onions instead of shalloats ,but I recommend using small onions for more flavor and taste.

MUTTON CHAPS

HYDERABADI MUTTON BIRIYANI

Hyderabadi biriyani(Mutton)

Hyderabadi biriyani is very easy to make. Cumin seeds are using in all Hyderabadi biriyani. But I didn’t use cumin seeds in my recipe. You can add cumin seeds, when you boiling the rice.

Prep Time           Cook Time          Ready in              Serves                  Cuisine

Ingredients

For marination

• .Mutton-1kg
• .Green chilly-4(sliced)
• .Garam masala powder- 2 tsp
• .Garlic-ginger paste-2 tbsp(each)
• .Curd- 2 cups
• .Turmeric powder- 1 pinch
• .Salt-As per taste
• .Kashmiri red chilli powder- 2 tbsp(as per your spice level)

For Rice

• .Basmati rice-4cup((soaked for 20 to 30 minutes, drain and set aside)
• .Cumin seeds (jeera)- 1 tsp
• .Cardamom-5
• .Bay leaves-2
• .Cloves-6
• .Cinnamon-2

For Layering

• .Mint leaves,chopped-1 bunch
• .Coriander leaves,chopped-1 bunch
• .Fried nuts and raisins-few
• .Fried onion-1
• Turmeric powder-a pinch (mix in 1tsp water for yellow color)/food color
• .Garam masala powder-for layering

Extra Addings

• .Oil and vegetable ghee- 5 tbsp
• Onion(lengthily sliced)-3big
• .Ghee -1tbsp

Method

STEP-1

.Wash mutton . Pat dry and add garam masala, salt, ginger-garlic paste, red chilly powder, turmeric powder, green chilly,2 cups curd, half of mint leaves and coriander leaves.
.Marinate the mutton half an hour ./( Put it in a clean film pastic bag and keep it in the refrigerator to marinade overnight.)

STEP-2

.Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till 3/4 cooked. Drain it.

STEP-3

.Next fry thinly sliced onions until golden brown in oil and vegetable ghee mix. 

STEP-4
.Add the marinade mutton to a pressure cooker. Sprinkle fried onions(2 cup), half of chopped coriander and mint leaves. Add 1 tbsp ghee and mix it.

.After the four whistle comes ,then switch off the flame and let it cool naturally.

STEP-5
.Layer the rice over the cooked mutton.

.Add fried onions, nuts, raisins, mint and coriander leaves. Sprinkle garam masala.

STEP-6

. Layer the rice again.

.Sprinkle fried onions, nuts, raisins, mint and coriander leaves and garam masala.

STEP-7

. Pour the saffron milk/turmeric water.

STEP-8

.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. Or make dough and stick to the rim of the pot.

.Cover the pot with a lid. If using dough, make sure the lid sits on the dough.

STEP-9

.Lower the flame to very low and cook for 20 minutes. Switch off the stove and let it rest for sometime.

STEP-10

. Fluff up the rice gently and serve.

Tip

• .You can add pepper powder for spiciness. You may adjust spiciness by increasing or cutting down amount of red chilly powder.

HYDERABADI BIRIYANI