mutton biryani (new recipe better, faster, tastier :p)

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Hi all,


I had an old recipe for mutton biryani on this blog but I am accepting room for improvement and here's the newer, better, nicer, tastier, and easier version.

ingredients (to serve 4 like me)

2 kgs mutton with bone
1 tablespoon meat masala
1 teaspoon turmeric
250 gram yoghurt
50 ml mint sauce

100 ml oil
1 tablespoon cumin
1 teaspoon black cumin


whole spices
   6 bay leaves
  10 whole cardamom
  3 black cardamom
  4 cinnamon sticks
  3 star aniseed
 

3 large onions
10 cloves garlic
50 grams ginger

2 tablespoon coriander powder
1 teaspoon chilli powder
salt to taste

300 grams long basmati rice (don't be stingy, get the best one!)
a pinch of saffron (so that it's covers a teaspoon - sorry can't explain it better)
sultanas 50 grams
cashews 100 grams
coriander and mint leaves 50 grams each
eggs - 4

first mix the meat, yoghurt, meat masala turmeric and mint sauce and leave overnight at least (24 hours is even better)

blend onions, garlic and ginger.

heat oil, add cumin and black cumin and the whole spices and then the onin paste.

after cooking on low-medium for 30 minutes, turn the heat to high and add the coriander powder, chilli powder, and the marinaded meat. cook on high for 10 mins and then low for 2 hours

when the meat is done for 2.5 hours, start boiling the rice in 2-3 ltrs water half way through (this should take 15 minutes and the meat would be done for 2 hrs 45 mins by now). drain the water out completely. mix saffron in 1/4 cup of hot water and when the color and flavor comes out, mix with rice. chop the coriander and mint and mix with rice, along with cashew, sultanas, half the salt. (the meat would be done around 2 hrs 55 mins by now and would be PERFECT!)

add rest of the salt in mutton and mix.

now spray a deep oven dish with oil and add a layer of 2 cm deep layer of rice, and then add a layer of mutton pieces. drizzle with some of the curry from mutton. another layer of rice, then mutton, then a drizzle of curry. you WILL have extra curry left over. don't dump it into the rice or else it wouldn't be biryani, it'd be khichdi :D

into the oven at 165 degree Celsius for 30 minutes. meanwhile boil the eggs for putting on top. done :)

lauki ke kofte

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holy moly, i was writing the title of this post and as usual, i was about to write its english translation when i realized it is "balls of long gaurd". LMAO! But I hope that it doesn't put you off your appetite since this is a healthy version of one truly delicious dish. "Healthy" because instead of frying the balls (ahm...), you can steam them followed by pan frying to hold the shape when put in the gravy.

Ingredients:

For the Koftas:
Long Guard/ Lauki - 1.5 kgs
Ajwain - 1/2 teaspoon
Salt - 1/2 teaspoon
Finely Chopped Chilli - 6-10
Finely Chopped Garlic - 3-4 cloves
Finely Chopped Ginger - Finger-size
Lemon Juice - 2 tablespoon
(Besan 4 tablespoon and 1/2 tablespoon Baking Powder)
OR
(4 tablespoon self raising flour)
Jeera (Cumin) powder - 1 teaspoon




Peel, Grate the lauki and mix it all together (don't add water unless required as the lauki leaves water when grated which is enough to hold it together). Done!

Make golf ball sized balls. Now either steam it/ boil it/ deep fry it (deep frying is of course the tastiest, but from health perspective, steaming is perfect!). Steam for 6 minutes. Pan fry the steamed balls so that they hold their shape when put in gravy.

For the gravy -

Ingredients

Finely chopped Onion - 1 medium
Finely chopped Tomatoes - 2 medium
Jeera (Cumin) seeds - 1 teaspoon
Oil - 4 tablespoon
Spice mix paste -
1/2 teaspoon chilli powder,
1/2 teaspoon turmeric powder,
1 teaspoon coriander powder,
the three mixed with 50 ml water
Salt 1/2 teaspoon

Put the cumin seeds in hot oil and add the onions. Turn heat to medium. When they are light brown, turn heat to high, add the spice paste. Add tomatoes as soon they start sticking to base (as we don't want to burn the spices). Turn heat to medium again and cook for another 10 minutes till it thickens. Add 1/2 liter water and cook for another 10 minutes. Add the koftas and serve. Yupp - easy :)

alu matar (gunjan's fav) recipe

hey,

here's the alu matar recipe (potatoes with green peas).

ingredients:
potatoes - 3, diced
peas - 300-400 grams (really depends on how much you like them)
onion - 2 medium - chopped fine
tomatoes - 2, big, ripe, diced
bay leaves - 3
chilli powder - 1 teaspoon
turmeric power - 1/2 teaspoon
coriander powder - 2 heaped teaspoon
garam masala powder - 1/2 teaspoon
mustard seeds - 1/2 teaspoon
cumin seeds - 1/2 teaspoon
ginger paste 1 heaped teaspoon
garlic paste 1 heaped teaspoon
oil - 50ml
salt to taste

heat oil and when it's hot enough, add the mustard, cumin seeds and bay leaves. after 10 seconds or so (or before the cumin and mustard seeds start burning), add the onion and cook for 5 mins on high heat, stirring occasionally. add the ginger garlic paste and cook for 3 more minutes stirring occasionally.

put the four powders in a bowl, add 100 ml of water and mix thoroughly, add this to the onions cooking at high heat. keep stirring so that it doesn't stick to the base (if it sticks, add some water slowly). after about 30 seconds, add the diced potato, stir and cook for 2 mins. add the diced tomatoes and cook for another minute. add a litre of water and turn up the heat. when the boil comes, add salt, reduce heat to 4 o'clock position and cook for 20 minutes. add peas, cook for 3 more minutes. garnish with coriander leaves and ta-da!