Showing posts with label mutton. Show all posts

Monday, 6 August 2018

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

Ginger-1 Inch

Garlic-5

Turmeric-1/4 tsp

Salt-2 tsp

Water-3 to 4 Cups

Section-B

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

Onion-1 (big)

Tomato-1

Ginger -2 thumb size

Garlic- 11 pods (big size)

Curd-1 tbsp

Lemon-1/2

Coriander Leaves- 1 hand full

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

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

Corainder pwdr- 1/2 tbsp

Ghee- 5 tbsp

Oil- 5 tbsp

Elachi-2

Cloves-5

Cinnamon-1

Bayleaf-2

Green chilli -2

Section-C (To Powder)

Elachi-5

Cloves-9

Cinnamon - 1 big size

Things to Prepare :

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).

Mean while powder the Item in Section-C and make ginger garlic paste from Section -B..

Also slice the onions ,tomato,finelly chop coriander and mint leaves,and squeeze the lemon & keep it ready..

wash the rice and soak in water .

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:

In a big pan add Ghee + oil ,once melted add elachi,cinnamon,cloves and bayleaf fry for 10 seconds.

Now add Onion , Green chilli and cook till its brown(make sure the flame is low) .

Add Ginger garlic paste and cook till raw smell goes.

Add in chillipowder and coriander powder and cook fro 20 sec (make sure not to burn)

Add Coriander leaves and mint leaves and mix well .

Now add tomato and cook till its mushy .Mix often to avaoid burning at the bottom.

Add Cooked mutton ,curd and cook for 2 mins

Add the grond spice powder and cook fro another 2 mins

Add in lemon juice and mix well.

Now add the cooked mutton water +additional water (For 1 cup of Rice - 2 Cups water).

Adjust salt and allow it to boil completely.

while fully boiling add the soaked rice. and close it with lid .Check in between and mix 2-3 times.

Once all the water absorbed ,now its time to dum the biriyani.

Remove the pan from the stove

Using the laddle make the rice surface smooth on top(this helps to hold flavour and steam)

Keep a tawa on stove and on top keep the biriyani pan. and close it with flat and tight lid.

Keep a heavy object on top and por it hot boiling water .

Dum the biriyani till water from the top evapourates.

Once done give a quick mix to remove steam and to stop cooking the rice further.

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

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!

Sunday, 22 November 2015

Mutton Shikampuri Kebab which means Belly -full referring to the stuffing in the center.This falls under hyderabadi cuisine,usually kebabs in Hyderabad or cooked on heated stones.The heated stone releases a smoky flavor when it contact with meat and spices.This is what gives the kebab their unique taste.I have come across few more ways to prepare this kebab,but this looks more easier than other for me.If you don't find minced meat or keema ,then try the method given in notes.This is very rich food one can't have more than 1.Here is the recipe from Dhivis Pantry-Hyderabadi Mutton shikampuri kebab Recipe.Do try and share your comments as well as recipe pics...

Mutton Shikampuri kebab

Recipe Cuisine: Indian | Recipe Category: Mutton
Preparation Time:40 mins | Serves: 4-5

Ingredients

Minced mutton | keema-200 gm

Onion-1(small or 1/2 if big)

Ginger & Garlic paste- 1/2 tsp

Potukadalai | Roasted Gram dal- 2 tbsp

Bay leaf-1

Elachi-2

Pepper-1 tsp

Khasa khasa | Poppy Seeds- 1 tbsp

Turmeric-1/2 tsp

Coriander Powder | Coriander seeds-1 tbsp

Red chili powder-1 tsp

Egg white-1

Salt as per taste

Oil- for frying

For Stuffing

Hung Curd - 1 1/2 tbsp

Green chili-1

Mint & Coriander leaves-3 tbsp chopped

Fried Onions-1 tbsp

Salt

Method:

Dry roast gram dal,pepper,bay leaf,elachi and coriander seeds if using and powder it once cool down.

In the same pan dry roast khasa khasa and keep aside.

In a bowl add the minced meat along with turmeric,khasa khasa,salt,coriander powder (if using),powdered gram dal ,G & G paste,Finely chopped onion and mix well all together.

As a final ingredient add the egg white ,mix well and keep aside.

Now for the stuffing ,in a bowl add hung curd along with green chili,mint,coriander,fried onions ,salt and mix well.

Now stuff 1/2 tbsp of curd inside the mutton mixture and cover it. now press and make a patties | cutlet shape and keep aside .

Now you can either shallow fry with less oil or use tawa to cook.

Cook well on both the side till dark golden brown.

Now the rich shikam puri kebabs are ready to taste.For inside view of the kebab refer the below pic.

Notes:

Wat is minced meat?-Ground meat is called as minced meat | Kheema.If you dont get minced meat,but normal mutton pieces without bones and grind it in mixer to smooth paste.I used 200gm of meat and got 6 kebabs.
If using coriander seed then no need to add coriander powder, i dont hav whole seeds ,so using coriander powder.
The gramdal and elachi , will give nice arome while grinding,as if you gonna do some sweet.
How to make Hung curd?-take 4 tbsp of curd in a muslin cloth and hang it for 4 hours.so that all the water drip out and you get a thick curd.
Make sure to cook properly as mutton takes more time than chicken to cook.
You can roll into any desired shapes.

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!