Mutton Biriyani

Cooking time : 30 mins
Serves           : 2

Sunday with  Biriyani cooked for lunch.. hmmm.. no one will neglect it. The aroma that spreads the home will make us hungry.. I made this Easy Mutton Biriyani last sunday and sharing the same to all Biriyani lovers. Just give a try..

INGREDIENTS:
Muton (Preferably with bones)                       - 500 gms
 Seeraga Samba Rice                                     - 1 1/2 cups
Onion (medium sized, chopped lengthwise)        -  2
Tomato                                                           -  2                                
Ghee                                                               -  3 tbsp
Oil                                                                   -  3 tbsp
cloves                                                              -  2
Aniseed                                                            -  2
Cinnamon                                                         -  1 "
Bay leaves                                                        - 2
Fennel seeds                                                     - 1/4 tsp
Cardamom                                                        -  2
Curd                                                                 -  2 tbsp
Lemon                                                              -  1 tsp
Mint leaves                                                        - 1 strand
Mint Leaves                                                       - To Temper
Coriander leaves                                                 - To Garnish
Salt                                                                    - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                     - 6
Poppy seeds                                                      - 1/2 tsp
cloves                                                                - 2
Coriander Powder                                              - 2 tsp
Onion                                                                 - 1/2 piece (if Shallots, use 5 no)
Ginger                                                                 - 1 "
Garlic                                                                  -  6

To Marinate:
Curd                                                                  - 2 tbsp
Ginger Garlic paste                                              - 1 tsp
Salt                                                                    - 1/2 tsp
Chilli powder                                                       - 1 tsp

                         

METHOD:

1. Initial Preparation : Soak Rice in warm water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Wash the Mutton well and Mix the Mutton with the ingredients given in "To Marinate" section and keep in fridge for 1 hr or overnight marination can also be done.
2.  In a pressure cooker, Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water. Now, Add Mutton pieces, and the ground masala and stir well. Pressure cook for 7-8 whistles in medium flame and remove from the flame.
3. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add the Cooked Mutton along with masala from Step 2 and mix well and let it boil for 2 mins.
4. At this stage, add Rice and 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
5. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
6. Serve hot with Raitha.

IF YOU ARE USING RICE COOKER, FOLLOW THE BELOW STEPS:

1. In a pressure cooker, heat oil and fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
2. Add Mutton pieces, curd and cook for 3 mins. Add the ground masala and stir well.
3. Pressure cook for 7-8 whistles and allow the cooker to cool.
4. Meanwhile, in a rice cooker, Remove the plate that is present inside the cooking pan. This will avoid the sticking of masala to the plate and the masala will get mixed properly. Add the rice and 2 cups of water and allow it to boil for 5 mins.
5. Add the Mutton with masala from the pressure cooker to the rice cooker.
6. In a seperate pan, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add these contents to the rice cooker.
7. Add salt, Lemon, coriander leaves and close the lid.
8. Once cooking is done, serve hot with Raitha.

Tips:

1. Always use mutton with bones while cooking biriyani which enhances the flavour.
2. Overnight marination gives more taste.
3. Dont add much water because the mutton will leave some water.
4. Soak Biriyani rice in hot water so that rice wont be sticky.
5. Use freshly ground ginger garlic paste.
6. Use mint leaves and coriander leaves to get nice aroma.
7. Biriyani cooked in rice cooker has a wonderful taste than in pressure cooker since the masala gets mixed well. It is essential to remove the plate inside the cooking pan of rice cooker to avoid sticking of masala.
8. Adding shallots (small onion) gives more taste while grinding masala.

Mutton Vathakal / Mutton Masala

Cooking Time  : 30 mins
Serves              : 3 no


Dear Friends, I am back from my long vacation and I am very happy to blog again. I have missed blogging so much all these days.. To start up with my blogging again, i thought of sharing this spicy Mutton Recipe which is popular in our side. I got a chance to cook this flavourful recipe in my inlaw home and it turned out spicy and tasty. It is very simple to make without much ingredients. It is very easy to make as it does not even include tomato,ginger garlic paste, yet tasted good.It goes well with Rice, Dosa, Roti. Just give a try and you will definitely fall in love with it..

INGREDIENTS:
 Boneless Mutton       300 gm
Big Onions                2 no
Shallots                    12-15 no (1 cup chopped)              
Cumin powder           1 tsp
Coriander powder      2 tsp
Chilli powder             1 1/2 tsp
Pepper powder          1 tsp
Salt                          To Taste
Coriander Leaves       To Garnish

METHOD:

1. Cut mutton into small pieces and wash well. Chop Onions. In a pressure cooker, add Mutton, salt and cook for 15 mins so that the mutton will become soft. Once the cooker is cool, open it and keep aside.
2. In a kadai, heat oil and Add chopped onions, Shallots and fry till it becomes light brown color. Add mutton, salt and cook in sim.
3. Add Red chilli powder, Cumin powder,Coriander powder and cook till the gravy is dried. Add pepper powder and take off from the stove.
4. Garnish with coriander leaves and Serve hot with rice.

Tips:

• Add more onions to get great taste.
• Pressure cook the mutton well at the first step to remove the hardness

Mango Thokku

Cooking time : 20 mins
Mango Thokku is most people favourite. My Grandma used to prepare this so often and store it in a container for months. This is my all time favourite with Curd Rice / Milk Rice. Preparing Pickles in home is very easy and it don't contain any preservatives and much oil. This is a very simple and easy to make homemade pickle. Just give a try.

INGREDIENTS:
Raw Mangoes            - 2
Turmeric Powder       - 1/4 tsp
Red Chilli Powder      - 3 tbsp
Mustard Seeds           - 1 tbsp
Asafoetida                  - 1/2 tsp
Salt                             - To Taste
Oil                               - 1/4 cup

To Roast and Grind:
Mustard  Seeds           - 1 tbsp                
Fenugreek Seeds         - 1/2 tbsp

STEPS:

1. Wash the Raw Mangoes well, dry and grate.
2. Dry Roast the ingredients mentioned in "To Roast and Grind" Section and allow it to cool and grind it to a fine powder.
3. In a pan heat Oil and add Mustard Seeds. Once the Mustard Splutters, add Asafoetida and add the Grated Mangoes to it and stir it. Add Turmeric Powder, Salt, Red Chilli Powder and keep stirring till the Oil gets separated. Allow the mixture to Cool.
4. Store in a tight container/Bottle and this can be used for months.

Mutton Chukka

Cooking Time  : 30 mins
Serves              : 2 no

This  mutton dish is popular in south tamilnadu. This is a dry and spicy dish which is famous in my native-Virudhunagar. you will definitely love it.

INGREDIENTS:
Mutton                     300 gm
Big Onions                3 no
Dry Red chillies          5 no
Cumin powder           1 tsp
Coriander powder      2 tsp
Chilli powder             1 tsp
Pepper powder          1 tsp
Salt                           To Taste
Coriander Leaves      To Garnish


METHOD:

1. Cut mutton into small pieces and wash well. Place mutton in a pressure cooker and cook for 15 mins so that the mutton will become soft. Once the cooker is cool, open it and keep aside.
2. In a kadai, heat oil and add red chillies. Add chopped onions and fry till it becomes light brown color. Add mutton, salt and stir well. 
3. Add Red chilli powder, cumin powder,coriander powder and cook till the gravy is dried. Add peeper powder and take off from the stove.
4. Garnish with coriander leaves and Serve hot with rice.

Mutton Chalna

Cooking Time - 30 mins
I got this spicy recipe from my mom and it turned out very well. This is the best combination for Parota. This can also be served with chapathi,idli, dosa and rice.

INGREDIENTS:
Mutton  (with bones)              300 gms
Big Onion                               2
Big Tomato                            1
Ginger garlic paste                   1 tbsp
Chilli powder                          1 tsp
turmeric powder                      1/4 tsp
Garam masala powder             1 tsp
Cinnamon sticks                      1
Cloves                                    1
Star Anise                               2
Salt                                        To Taste
Coriander leaves                      To Garnish

TO GRIND
Cashew nuts                8
Grated Cocunut           1/4 cup
Cumin seeds                1 tbsp
Coriander seeds           11/2 tbsp
Dry Red chillies                 5
Fennel seeds               1 tsp


METHOD:

1. Cut the mutton and clean well.
2. In a pressure cooker, add the mutton pieces and cook for 15 mins in medium flame so that it becomes soft. Allow the cooker to cool and open. Keep it aside.
3. Meanwhile, In a pan, heat 1 tsp oil and add cashew nuts. Wait till it becomes light brown color. Add Cumin seeds, Coriander seeds, red chillies. allow it to cool. Grind to a fine paste along with the cocunut and fennel seeds.
4. In a pressure cooker, heat oil and add cinnamon sticks, star anise and wait till the aroma comes.
5. Add onion and fry till it becomes transcluent. Add ginger garlic paste. Add tomatoes and cook till it becomes tender. Add turmeric powder, red chilli powder, Mutton pieces, salt and stir well. Add the ground paste and stir well. Pressure cook for 3 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
6. Add Garam Masala and Garnish with coriander leaves and serve hot.

Tips:

• Use Mutton with bones to get good taste. Initially pressure cook mutton for 15 mins so that the mutton becomes soft. 
• Always use freshly grated cocunut.
• Add ginger garlic paste immediately after frying the onions to get good flavour.
• Once the pressure cooking is done for 3 whistles, always keep in low flame so that the masala gets mixed well.
• Add Garam masala at the final step to get good taste for chalna.