Mutton Dum Biryani

Ingredients: 

1/2 kg - basmati rice

1/2 kg - mutton

200 g - curd

175 g - ghee

150 g - ginger garlic paste

4 - onion

4 - tomato

2 tsp - chilli powder

6 - cardamom

6 - cinnamon

6 - clove

lemon juice

mint leaves

coriander leaves

salt to taste

Method:

Wash and clean the mutton and keep it aside. Heat ghee, add the cardamom, cinamon, clove. When it splutters, add half the onion and saute till it turns a light brown. Add half of the ginger-garlic paste, fry well. Add mutton, stir well. After 5 min add the remaining onion, ginger-garlic paste, chilli powder, salt, mint & coriander leaves. Then add the tomatoes and fry well till the oil separates. Then add curd and  2 cups of water. When the water boils, add the lemon juice then rice. Keep the flame on high. When the water is absorbed, reduce flame and cover with a lid.  Keep for 10 min. Biryani is ready to be serve. Serve it with Raita.

KOLHAPURI MUTTON (DRY)

Ingredients:

8 cloves

8 peppercorns

6 red chillies

4 large potatoes, peeled, halved

3 tomatoes

2 large onions, chopped

1/2 coconut, grated

1/2 kg mutton, cleaned, cubed

1 cup oil

1 cup coriander leaves

1 tbsp gingergarlic paste

1 tsp turmeric powder

1 tsp poppy seeds (khas khas)

1 tsp coriander seeds

1 tsp aniseeds (saunf)

Salt to taste

Method of preparation:

Wash and clean mutton. Cut it into 1.5 inch-sized pieces. Peel the onions and slice half of it, and finely chop the rest. Grate khopra (dry coconut) and dry roast on a hot tawa till it turns golden brown. Stir constantly and ensure it doesn't burn. Wash, clean and finely chop tomatoes. Heat oil in a kadai and deep fry sliced onions till it turns golden brown, too. Remove on a paper towel and cool. Grind fried onion and roasted khopra with a little warm water, till it becomes a paste. Rub salt and turmeric powder on the mutton pieces.

Method to Cook:

Pressure cook with two and half cups of water or boil with sufficient water till the mutton is almost cooked. Heat 3 tbsp oil in a thick-bottomed pan. Add chopped onions, cook till golden brown. Stir in the ginger and garlic pastes. Add chopped tomatoes and cook for 5 minutes.Add red chilli powder and khopra and the onion paste. Bhunno till the oil leaves the sides of the pan or starts appearing on the edges of the masala. Now add the boiled mutton and salt. Stir constantly and cook further for 10 minutes till the consistency of the gravy is thick and the mutton pieces are nicely coated with the masala. Flavour with green cardamom powder and garam masala powder.

KOLHAPURI MUTTON RASSA

Ingredients:

8 cloves

8 peppercorns

6 red chillies

4 large potatoes, peeled, halved

3 tomatoes

2 large onions, chopped

1/2 coconut, grated

1/2 kg mutton, cleaned, cubed

1 cup oil

1 cup coriander leaves

1 tbsp gingergarlic paste

1 tsp turmeric powder

1 tsp poppy seeds (khas khas)

1 tsp coriander seeds

1 tsp aniseeds (saunf)

Salt to taste

Method:

Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour. Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve. Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till  brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot. Garnish with coriander leaves and serve with chapaties.