Muslim Style Mutton Biriyani

Check out my other  Mutton Recipes:

1.Hyderabadi Shikampuri Kebab

Muslim Style Mutton Biriyani/Seeraga Samba Mutton biriyani

Recipe Cuisine: Indian | Recipe Category: Biriyani
Preparation Time:2 Hours | Serves: 4-5

Ingredients

Section-A

Mutton-1/2 kg

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Ginger-1 Inch

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Garlic-5

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Turmeric-1/4 tsp

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Salt-2 tsp

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Water-3 to 4 Cups

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Section-B

Seeraga Samba Rice - 1/2 kg (measure into cup measurement so it will be easy for later water measurement)

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Onion-1 (big)

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Tomato-1

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Ginger -2 thumb size

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Garlic- 11 pods (big size)

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Curd-1 tbsp

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Lemon-1/2

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Coriander Leaves- 1 hand full

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Mint Leave- 3/4th hand full(a bit less from 1 hand full)

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Chilli pwdr or
Kashmiri chilli pwdr - 1 tbsp
(can mix both as per spice level)

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Corainder pwdr- 1/2 tbsp

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Ghee- 5 tbsp

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Oil- 5 tbsp

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Elachi-2

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Cloves-5

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Cinnamon-1

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Bayleaf-2

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Green chilli -2

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Section-C (To Powder)

Elachi-5

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Cloves-9

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Cinnamon - 1 big size

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Things to Prepare :

1. In a pressure cooker add items given in the section and pressure cook for 10 whistles(if using mutton with bone give more whistles accordingly).
2. Mean while powder the Item in Section-C and make ginger garlic paste from Section -B..
3. Also slice the onions ,tomato,finelly chop coriander and mint leaves,and squeeze the lemon & keep it ready..
4. wash the rice and soak in water .
5. Once the pressure is released from the pressure separate the cooked mutton and water and keep side.

Notes:

• Thru out the preparation make sure to keep the flame low,it really takes some patience.

Lets start the Biriyani preparation:

1. In a big pan add Ghee + oil ,once melted add elachi,cinnamon,cloves and bayleaf fry for 10 seconds.
2. Now add Onion , Green chilli and cook till its brown(make sure the flame is low) .
3. Add Ginger garlic paste and cook till raw smell goes.
4. Add in chillipowder and coriander powder and cook fro 20 sec (make sure not to burn)
5. Add Coriander leaves and mint leaves and mix well .
6. Now add tomato and cook till its mushy .Mix often to avaoid burning at the bottom.
7. Add Cooked mutton ,curd and cook for 2 mins
8. Add the grond spice powder and cook fro another 2 mins
9. Add in lemon juice and mix well.
10. Now add the cooked mutton water +additional water (For 1 cup of Rice - 2 Cups water).
11. Adjust salt and allow it to boil completely.
12. while fully boiling add the soaked rice. and close it with lid .Check in between and mix 2-3 times.
13. Once all the water absorbed ,now its time to dum the biriyani.
14. Remove the pan from the stove
15. Using the laddle make the rice surface smooth on top(this helps to hold flavour and steam)
16. Keep a tawa on stove and on top keep the biriyani pan. and close it with flat and tight lid.
17. Keep a heavy object on top and por it hot boiling water .
18. Dum the biriyani till water from the top evapourates.
19. Once done give a quick mix to remove steam and to stop cooking the rice further.
20. Give a resting period of 30 mins and serve it with gravy and raita.

Notes:

• Adjust spices as per your Spice level
• Make sure to keep the flame low till frying items and can increase flame while boiling
• First time you make a note of items you add and for the next try you can adjust the item as per your taste
• you can also substitute seeraga sambe rice with basmathi but you have to change the cooking method,since basmathi will cook very faster

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Coriander Chicken

Coriander Chicken

Recipe Cuisine: Indian | Recipe Category: Non-Veg
Preparation Time:30 mins | Serves: 03

Ingredients

Chicken-500gm

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Big onion-2

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Sugar-1/2 tsp

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Tomato -1 (large)

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Corinader powder- 3/4 tsp

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Cumin powder(Jeera)-3/4 tsp

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Redchillipowder-1/2 tsp

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Fresh coriander leaves- 1 Cup

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Salt to taste.

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Oil- 2 tbsp.

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To Grind

Ginger-1/2 tbsp

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Garlic-3 Cloves

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Green Chilli-2

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Corinader leaves - 1/3 Cup(4 strands)

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Spice Mix(Panch Poran)

Mustard seeds(Kadugu)- 1/2 tsp

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Fenugreek seeds(Vendhayam) - 1/2 tsp

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Fennel Seed (Sombu) - 1/2 tsp

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Nigella Seeds(Black Zeera) - 1/2 tsp

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Carom seeds(ajwain) - 1/2 tsp

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Marinade

Ginger and garlic paste - 1 tsp

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Turmeric - 1/2 tsp

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Lemon - 1(ghadaraj lemon)(See Notes)

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Method:

1. Pour oil in kadai(Wok) over medium heat.
2. When hot add all the five spice mix(Panch Phoran),red chillies.
3. When the spices crackled,add onions, sugar and saute till golden brown.
4. Mix the ground paste and cook for 1 to 2 minutes or till raw smell of G&G goes away.
5. Add tomato and cook till its mushy.
6. Stir in all the powders(Coriander,cumin,redchilli) mix for 1 min and add in 1/2 cup water.
7. Simmer till oil floats on top.
8. Add the marinated chicken and cook till its turn pale.
9. Add the finelly chopped coriander leaves and cook in medium heat till chicken become tender.
10. Serve with Steamed rice and roti..

Notes:

• Panch Phoran -The name literally means "five spices" which have(fenugreek,mustard,fennel,black zeera,ajwain) and mostly used in eastern side of india. click on the click to know more about panch phoran.
• Double check the spice level and adjust accoringly, as we are using Green chilli,red chilli and also red chilli powder.(Dont use kashmiri chilli powdre as it will spoil the green color of the curry.)
• The recipe calls for 1 and 1/2 cup coriander leaves. If you dont like more corinader u can alter the recipe by adding less corinader and add cocunut paste or Coconut milk along with Garam masala.
• Ghadaraj lemon- this lemon available only in bengal ,orissa areas,which has more lemony flavour and a bit of sweetish.You can replace this with normal lemon too.

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Foxtail Millet Tomato Bath

Tomato Bath is very famous food  in Karnataka.But this is a modified version with Foxtail millet .Easy ,simple ,healthy and lite on tummy.Perfect for Easy peasy day's. The taste will be like a masala version of Ven pongal or lite version of bisebelebath.But i am sure its perfect for kids with its creamy porridge like consistency.
Got this recipe from VijayTv Chef.Venkhat Bhat Show .. .  

Check out my other Recipes:

 1.Bisebelebath Recipe
2.Bisebelebath Podi

Foxtail Millet Tomato Bath

Recipe Cuisine: Indian | Recipe Category: Lunch
Preparation Time:30 Mins | Serves: 2

Ingredients

Foxtail Millet | Thinai - 1/2 Cup

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Toor Dal - 1/4 Cup to 1/2 Cup

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Mustard- 1/2 tsp

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Zeera | Cumin - 1 tsp

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Cashew- 5

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Ginger - 1 tbsp(chopped)

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Green chilli - 2

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Curry Leaves- 1 Strand

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Tomato- 2(medium)

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Turmeric - 1/4 tsp

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Hing | Asafoetida - a pinch

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Salt

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Sugar-1 tsp(optional)

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Ghee- 2 tbsp

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Method:

1. Soak the millet for minimun of 1 hour and pressure cook with 1 : 3 Ratio water for 3- 4 Whistles.
2. Also pressure cook dal and smash it well.
3. Now in a hot pan add ghee then mustard.when mustard splutters add zeera ,cashew ,ginger,green chilli and fry till ginger cooked.
4. Now add in Curry leaves ,followed by tomato ,salt ,turmeric and give a quick mix and close the lid, let it cook for few mins .
5. Adding salt helps the tomato to cook faster and get mushy easily.
6. Now add in the cooked toordal and allow it boil.
7. Once it started to boil add in the cooked foxtail millet and smash it well to remove the lumps
8. Adjust the water ,salt,sugar and allow it boil for 2 mins .
9. Now add hing and give a quick mix.
10. Switch off the flame and garnish with Coriander leaves.

Notes:

• Can also use 1 tomato if u dont like tomato much.
• Add mix veg if u wish.

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Palak Sambar | Spinach Dal | Palak Dal | Spinach Sambar

Spinach dal | Palak sambar

Recipe Cuisine: Indian | Recipe Category: Lunch
Preparation Time:30 mins | Serves: 2-3

Ingredients

Toor dal - 1 cup

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Palak Leaves- 1/ 2 Bunch 0r 1 Cup (Chopped)

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Garlic- 2- 3

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Onion- 1

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Tomato-1

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Turmeric- 1/4 tsp

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Sambar powder-1 tbsp

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hing (op)

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Mustard- 1/4 tsp

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Zeera | Cumin- 1 tsp

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Curry Leaves - 1 strand

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Oil as needed

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Ghee or Butter to garnish

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Method:

1. Pressure cook dal with little turmeric and garlic for 4- 5 whistle(the dal should be mushy ).
2. In a hot kadai add oil then add in mustard ,once the mustard splutters add in the cumin | Zeera fry till it cracks.Now add in the chopped onion + curry leaves and cook till it become translucent.
3. Now add the chopped tomatoes and cook till it become mushy ,now add in little turmeric and sambar powder.Mix well and add in the chopped palak leaves and cook till its fully reduced.
4. Now smash the dal with a laddle and add it to the palak and mix well.Adjust the water ,salt and allow it to cook for 5 mins or till you get desired consistency.
5. Switch off the flame and garnish with ghee or butter.
6. Serve with hot rice and ghee....

Notes:

• Make not to use too much palak.
• If making this for chappati ,you can add g & g paste and redchilli,coriander pwdr ,little garam masala in place of sambar powder.
• My samabar powder is little spicy so i used less , if you want more spicyness add in redchilli too..
• The sambar should have tamrind in it ,but this taste good with out tamrind,so go ahead ...

Check out my other Dal Recipes:

1.Paasi parupu Kuzhambu | Moong dal
2.Uppu Paruppu | Simple Dal | Nei Paruppu

               

                Thanks for reading my post....Please drop ur valuable comments,as its will motivate me to spend more time in blogging.And also if you like my post share it with your friends.Thank you!