Mutton Dopiaza

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Ingredients:

• Mutton - 1/2 kg
• Small onions, halved - 6
• Onions, chopped - 2
• Tomatoes, chopped - 2 large
• Green cardamom pods - 3
• Cloves - 3
• Cinnamon stick - 1/2
• Dried red chilies - 3
• Black peppercorns - 6
• Ginger-garlic paste - 1 tblsp
• Chili powder - 1 tblspn 
• Coriander powder - 1tblsn 
• Cumin powder - 1/2 tspn 
• Turmeric powder - 1/2 tspn 
• Salt - 1/2 tspn 
• Water - 1⁄2 cup
• Vegetable oil - 3 tablespoons 

Method:

Heat 2 tablespoons oil and fry the small onions until tender and translucent.

Remove and keep aside.

Add the remaining oil  and saute the cinnamon, cardamom, cloves, chilies and peppercorns. 

 

When they crackle, add the chopped onions.

When the onion turns golden, add garlic and ginger paste and saute for 3 minutes.

Add the mutton and cook for 10 minutes.

 

 

Now the color of mutton has changed.

Add the tomatoes and green chillies and saute for 5 min.

Add the ground spices and salt and cook for 3 minutes.

Add required amount of water once the masalas oozes out oil. Cook until 5 whistles.

Add the reserved onion to the gravy cook for 5 min .

Finally add coriander leaves. 

Serve hot with naan, paratha or rice.

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Mutton Ularthiyathu

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Ingredients:

Mutton - 3/4 kg

For Marination:

• Ginger- garlic paste- 1 tbsp.
• Green chilli - 1 tsp
• Curry leaves
• Salt - accordingly

For Masala:

• Large onion - 2 sliced
• Ginger- garlic paste- 1 tbsp.
• Clove - 2-3
• Cardamom - 3-4
• Cinnamon - 1 piece
• Tomato - 3, sliced
• Chilli powder - 1 tbsp
• Coriander powder - 1½ tbsp
• Turmeric powder - 1 tsp
• Garam masala - 2 tsp
• Salt
• Coconut Oil
• Ginger  juliennes - 1 tbsp.
• Fried Coconut pieces - 2 tblsp
• Curry leaves-few

I

nstructions:

 

Marinate the cleaned mutton pieces with ingredients listed under marination (from ginger, garlic, green chilli, curry leaves & salt) and keep for half an hour.

 

 

Grind the small onions into smooth paste.

 

 

Heat oil in a pressure cooker & splutter whole masala (clove, cardamom & cinnamon). Add sliced onion & saute it.

 

 

Add ginger garlic paste & saute until raw smell goes off.. Add the shallots paste and saute for min.

 

Add sliced tomatoes and mix well. Cook till tomatoes become soft. When it turns brown, add Masala powders & stir.

 

Add marinated mutton & curry leaves. Mix well.Add ½ - 1 cup water & bring it to boil. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles.

 

 

 

Switch off the gas and keep the cooker closed for 10-15 mins, till the pressure drops.

Open the cooker and check the doneness of the mutton. If required, pressure cook again, till mutton is tender.If there is excess gravy, let it dry. Continue cooking till the mutton is coated nicely with the masala and gravy is dried.

 

 

Heat oil in a wide pan. To this add the ginger juliennes,dry coconut pieces and curry leaves. Saute for a min.

 

 

Add the above temporing to the gravy.Let it rest for sometime for the flavour to develop. Serve with Rice, Appam, Idiyappam etc;

 

 

 

RECEPIE SUMMARY:

 

Ingredients:

Mutton - 1kg cubes

For Marination:

• Ginger- garlic paste- 1 tbsp.
• Green chilli - 1 tsp
• Curry leaves
• Salt - accordingly

For Masala:

• Large onion - 2 sliced
• Ginger- garlic paste- 1 tbsp.
• Clove - 2-3
• Cardamom - 3-4
• Cinnamon - 1 piece
• Tomato - 3, sliced
• Chilli powder - 1 tbsp
• Coriander powder - 1½ tbsp
• Turmeric powder - 1 tsp
• Garam masala - 2 tsp
• Salt
• Coconut Oil
• Ginger juliennes - 1 tbsp.
• Fried Coconut pieces - 2 tblsp
• Curry leaves - few

Instructions:

 

• Marinate the cleaned mutton pieces with ingredients listed under marination (from ginger, garlic, green chilli, curry leaves & salt) and keep for half an hour.
• Heat oil in a pressure cooker & splutter whole masala (clove, cardamom & cinnamon). Add sliced onion & saute it. Add ginger & stir. When it turns brown, add Masala powders & stir. Add sliced tomatoes and mix well. Cook till tomatoes become soft. Add marinated mutton & curry leaves. Mix well.
• Add ½ - 1 cup water & bring it to boil. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles. Switch off the gas and keep the cooker closed for 10-15 mins, till the pressure drops.
• Open the cooker and check the doneness of the mutton. If required, pressure cook again, till mutton is tender.
• Heat oil in a wide pan. Transfer the mixture from the cooker and continue cooking. If there is excess gravy, let it dry. Continue cooking till the mutton is coated nicely with the masala and gravy is dried.
• Let it rest for sometime for the flavour to develop. Serve with Rice, Appam, Idiyappam etc;

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Mutton Pepper Masala Recepie

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INGREDIENTS:

• Mutton – 500 grams, boneless, cut into small pieces
• Whole black pepper – 2 or 3 teaspoons 
• Green chillies – 2
• Ginger- 1 inch piece
• Garlic - 3-4 flakes
• Coriander leaves - 1 small bunch chopped
• Lemon juice – 2 tablespoons
• Onion – 2 big, sliced finely
• Coriander powder – 2½ teaspoons
• Turmeric powder – ½ teaspoon
• Garam masala – ½ teaspoon
• Tomato – 2 big, sliced
• Water – 1 1/2 cups
• Curry leaves
• Salt
• Oil or Clarified Butter

METHOD:

Grind together whole black pepper, green chillies, ginger, garlic and coriander leaves with a little water to a fine paste. 

Add this ground masala, lemon juice and salt to cleaned mutton pieces. Marinate it for one hour.

Heat oil or clarified butter in the pressure cooker. Add sliced onions and cook till it becomes golden brown. 
 

Add the chopped tomatoes to it.

Add the marinated mutton  and mix well.

Now add coriander powder to it. Sauté it for 5 min.

Add a little water to mix everything well. 

Check salt and add if required. Pressure cook till the mutton is done. If there is any gravy, continue cooking, so that the water dries up and mutton is covered with masala.

 

Garnish with lemon wedges.Serve it with Roti ,chappathi or rice.
 

 

 

RECEPIE SUMMARY::

INGREDIENTS:

• Mutton – 500 grams, boneless, cut into small pieces
• Whole black pepper – 2 or 3 teaspoons
• Green chillies – 2
• Ginger- 1 inch piece
• Garlic - 3-4 flakes
• Coriander leaves - 1 small bunch chopped
• Lemon juice – 2 tablespoons
• Onion – 2 big, sliced finely
• Coriander powder – 2½ teaspoons
• Turmeric powder – ½ teaspoon
• Garam masala – ½ teaspoon
• Tomato – 2 big, sliced
• Water – 1 1/2 cups
• Curry leaves
• Salt
• Oil or Clarified Butter

METHOD:

• Grind together whole black pepper, green chillies, ginger, garlic and coriander leaves with a little water to a fine paste.
• Add this ground masala, lemon juice and salt to cleaned mutton pieces. Marinate it for one hour.
• Heat oil or clarified butter in the pressure cooker. Add sliced onions and cook till it becomes golden brown. Add the chopped tomatoes to it.
• Add the marinated mutton  and mix well.Now add coriander powder to it. Sauté it for 5 min.
• Add a little water to mix everything well.
• Check salt and add if required. Pressure cook till the mutton is done.If there is any gravy, continue cooking, so that the water dries up and mutton is covered with masala.
• Garnish with lemon wedges. Serve it with Roti chappathi or rice.

SIMILAR RECEPIES::

 

Mutton Dhalsa

Bhuna Gosht



Mutton Rogan Josh

Mutton Karahi





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Mutton Biriyani

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Ingredients:

 

For Biriyani Masala:

• Cinnamon --  2 inch piece
• Cloves -- 3 nos.
• Cardamom -- 3 nos.
• Star anise -- 1 nos.
• Bay leaf -- 1 no.
• Mace - 1 little
• Black Pepper - 1 tsp
• Fennel Seeds - 1/2 tsp

For  marination:

• Mutton -- 1/2 kg
• Curd - 1/2 cup.
• Red Chilli powder - 1/4 tsp.
• Salt - 1 tsp
• Ginger garlic paste - 2 tbsp
• Biriyani masala powder - 1 tblsp
• Coriander powder - 3tbsp
• fennel powder - 2tbsp
• Mint leaves - 1/4 cup
• Coriander leaves - 1/4 cup

For Masala:

• Onion -- 4nos, medium sized
• Tomato --  2 to 2 1/2 nos(depends on size)
• Ghee -- 4tbsp
• Oil -- 2-3tbsp
• Green chilly - 2 nos.
• Salt -- to to taste
• Cashews - 7 to 8
• Grated Coconut - 3 tblsp
• Black peppercorns - 1/2 tsp
• Poppy seeds(Kasa Kasa) - 1 tblsp

 

For rice:

• Basmati rice -- 1/2 kg 
• Crushed Pineapple - 1/2 cup
• Lime juice - 1 tsp
• Salt to taste
• Cinnamon,cloves,cardamom, bay leaves each 1 nos
• Turmeric powder - a pinch
• ghee 3-4tbsp
• Pineapple essence - 3 to 4 drops

For garnishing:

• Fried Onions
• Cashews and Raisins
• Sliced cucumber - 1/4 cup(optional)
• Ghee - 3 tblsp

Method:

 

For Biriyani masala :

 

Dry roast cardamom,cloves,bay leaves,star anise,mace,black peppercorns,cinnamon and fennel seeds for 5 to min in very low flame. Grind it into a fine powder.Biriyani masala powder is ready. 

 

 

Soak the rice for 30 min:

 

 

Preparing Gravy:

 

Wash the mutton. Add 1/2 cup of curd to it. Add chopped coriander and mint leaves.

 

 

 

Add in 2 tblsp of ginger garlic paste to it.

 

Then add 3 tblsp coriander powder and 2 tblsp of fennel powder.

Now add 1 tblsp of our Biriyani masala powder which we have powdered earlier.

 

Add in 1 tblsp Red chilli powder and required amount of salt to it.

Mix them very well and keep it for an hour.

 

Preparing Rice:

Heat ghee and oil,add onion to it and sauté until it turns golden brown. Then add green chillies and chopped tomatoes to it and saute it well.

 

Then add green chillies and chopped tomatoes to it and saute it well.

 

Now the tomatoes are cooked well. Add the marinated mutton to it.

  

 

Meanwhile grind together 1 tsp pepper,coconut, poppy seeds and cashews into a smooth paste.

 

Add the above cashew - coconut paste to the gravy with very little amount of water and pressure cook the mutton for 5-6 whistles.

 

After the pressure release set the gravy apart.,it should be semi gravy.Now the masala for our Biriyani is ready.

 

 

Preparing Rice

 

Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice. 
 

Cook the rice for 5 minutes, i.e. the rice should be 50% done. Drain the rice and keep it ready.  

Assembling:

 

In a pan add 1 tblsp of ghee. Add in cashews and fry till golden brown. 
 

Add the raisins followed by thinly sliced onions. 

Now the ingredients for assembling Biriyani is ready. Ground the crushed pineapple into a smooth paste.

 

Now take a deep bottomed vessel and add the half of the masala to the vessel. 

Add half the amount of cooked rice(1st layer) above it. Along with add half of the fried cashews. 

 

Then add half of  the fried raisins and fried onions to it.

Add in sliced handful of chopped mint -coriander leaves. Add 1 tblsp of ghee to it. 

Finally add crushed pineapple to it. Again add the masala to top of the rice.

 

 

Again top it off with rice(2nd layer). Sprinkle  the saffron colour, remaining crushed pineapple,mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.

 

     Cover the pan and place it on a dosa pan.Cook on high flame for 5 min and then simmer it for 45 min to 1 hr(keeping dum for more time increases the taste of the biriyani). Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.

Yummy mutton Biriyani is ready. Serve it with raita.

 

 

RECEPIE SUMMARY:

Ingredients:

For Biriyani Masala:

 

•Cinnamon --  2 inch piece

•Cloves -- 3 nos.

•Cardamom -- 3 nos.

•Star anise -- 1 nos.

•Bay leaf -- 1 no.

•Mace - 1 little

•Black Pepper - 1 tsp

•Fennel Seeds - 1/2 tsp

 

For  margination:

 

•Mutton -- 1/2 kg

•Curd - 1/2 cup.

•Red Chilli powder - 1/4 tsp.

•Salt - 1 tsp

•Ginger garlic paste - 2 tbsp

•Biriyani masala powder - 1 tblsp

•Coriander powder - 3tbsp

•fennel powder - 2tbsp

•Mint leaves - 1/4 cup

•Coriander leaves - 1/4 cup

 

For Masala:

•Onion -- 4nos, medium sized

•Tomato --  2 to 2 1/2 nos(depends on size)

•Ghee -- 4tbsp

•Oil -- 2-3tbsp

•Green chilly - 2 nos.

•Salt -- to to taste

•Cashews - 7 to 8

•Grated Coconut - 3 tblsp

•Black peppercorns - 1/2 tsp

•Poppy seeds(Kasa Kasa) - 1 tblsp

For rice:

•Basmati rice -- 1/2 kg

•Crushed Pineapple - 1/2 cup

•Lime juice - 1 tsp

•Salt to taste

•Cinnamon,cloves,cardamom, bay leaves each 1 nos

•Turmeric powder - a pinch

•ghee 3-4tbsp

•Pineapple essence - 3 to 4 drops

For garnishing:

•Fried Onions

•Cashews and Raisins

•Sliced cucumber - 1/4 cup(optional)

•Ghee - 3 tblsp

Method:

• Dry roast cardamom,cloves,bay leaves,star anise,mace,black peppercorns,cinnamon and fennel seeds for 5 to min in very low flame.Grind it into a fine powder.Biriyani masala powder is ready.
• Soak the rice for 30 min:
• Wash the mutton. Add chopped coriander,mint leaves,yoghurt,coriander powder,fennel powder,Biriyani masala powder,Red chilli powder and required amount of salt to it.Mix them very well and keep it for an hour.
• Heat ghee and oil,add onion to it and sauté until it turns golden brown.Then add green chillies and chopped tomatoes to it and saute it well.Add the marinated mutton to it.
• Meanwhile grind together 1 tsp pepper,coconut, poppy seeds and cashews into a smooth paste.Add the above cashew - coconut paste to the gravy with very little amount of water and pressure cook the mutton for 5-6 whistles. After the pressure release set the gravy apart.,it should be semi gravy.Now the masala for our Biriyani is ready.
• Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice. Cook the rice for 5 minutes, i.e. the rice should be 50% done. Drain the rice and keep it ready. 

Assembling:

• In a pan add 1 tblsp of ghee.Add in cashews, raisins followed by thinly sliced onions and fry till golden brown.

• Ground the crushed pineapple into a smooth paste.
• Now take a deep bottomed vessel and add the half of the masala to the vessel.
• Add half the amount of cooked rice(1st layer) above it. Along with add half of the fried cashews.
• Then add half of  the fried raisins and fried onions, sliced handful of chopped mint -coriander leaves, 1tblsp of ghee and crushed pineapple to it.
• Again add the masala to top of the rice.
• Again top it off with rice(2nd layer). Sprinkle  the saffron colour, remaining crushed pineapple,mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.
• Cover the pan and place it on a dosa pan.Cook on high flame for 5 min and then simmer it for 45 min to 1 hr(keeping dum for more time increases the taste of the biriyani). Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.
• Yummy mutton Biriyani is ready. Serve it with raita.

 

 

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