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Mutton Biryani

Mutton Biryani

Biryani is not something new. Every house makes the biryani at some point of time, be it vegetarian or non-vegetarian. In our house two things are staples, one of them is the biryani and the other the dosa, cos these are my son’s favourites. You ask him what he wants for the afternoon and the only answer you’d get is “biryani”. You ask him the same for dinner and he would say dosa. It still remains the same.

Now, coming back to the biryani, this version of the biryani is a no fuss, no frills kind off biryani. I grew up eating this and now am making it every Friday(our weekend in dubai), U’ll enjoy it too..

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Ingredients:

Mutton                                                                                    –              500gms

Onions                                                                                     –              4-5 large ones

Tomatoes                                                                               –              3-4 nos

Green chillies                                                                        –              6-8 nos

Ginger-garlic paste                                                             –              2 tbsps

Mint                                                                                          –              1 cup

Yoghurt                                                                                   –              1 cup

Cloves                                                                                      –              5-7 nos

Cinnamon                                                                               –              1” stick 2 pcs

Bay leaves                                                                              –              3-4 small ones

Pepper corns                                                                        –              1 tsp

Basmati rice                                                                           –              2cups

Ghee                                                                                        –              2 tbsps

Coriander leaves                                                                 –              1 cup

Red chilli powder                                                                 –              1 ½ tsp

Turmeric powder                                                                 –              1 tsp

Garam masala powder                                                      –              1 tsp

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Method:

Marinate the cleaned mutton with yogurt, a tablespoon of ginger-garlic paste, and a few mint leaves. Cover this and let it marinate for atleast an hour.

Heat water in a large pan. Make a small bag with a few cloves, cardamons, peppercorn and tie it tightly. This is to flavor the rice without adding too much.Add salt to the water also.  When the water comes to a boil, add the soaked basmati rice and cook till it is par boiled(half cooked). Drain the water and remove the bag with the whole garam masalas.

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To make the gravy, heat a pan and add the oil. Now, add the remaining whole garam masalas and wait for them to sputter. Slice the onions and add to the oil. Fry the onions in the oil till they are browned. Now, add the ginger-garlic paste and sauté till the raw smell if the ginger-garlic goes. Add the green chillies and the mutton along with the marinade. Fry the mutton till the mutton changes colour and the yogurt has slightly evaporated. Add the turmeric powder, red chilli powder, garam masala powder and sauté, till the oil leaves the edges. Then, add the tomatoes and mix well into the gravy. Season with salt and add half a cup of water. Cook till the mutton is tender. Keep turning the mutton from time to time to make sure that they don’t get burned at the bottom. You would know the mutton is cooked when you can cut the mutton with a spoon. (good quality mutton or tender mutton cooks easily this way, if u feel your mutton could take time, you can do the same in a small pressure cooker). Cook till all the water from the gravy has reduced. Remove from heat.

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Heat a heavy iron tawa and keep a large heavy bottomed pan on top of it. Add a tbsp of ghee to the pan. Add the mutton gravy and spread the mixture evenly at the bottom. Layer a mixture of mint and coriander leaves over the mutton gravy. Now, slowly layer the par-boiled rice over the mutton gravy and make sure it is even. Layer a few more mint and coriander leaves over the rice layer. Mix a big pinch of saffron in warm milk and pour over the rice mixture. You could also add red food coloring ( a pinch) if u like. Cover the pan with an air tight lid and let it sit on an absolutely low flame over the tawa for 20-25 mins. This is called cooking the biryani in “dum”. Check the biryani after 30 mins and garnish with eggs cut into wedges and browned onions. Serve hot with raitha.

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This is no fancy biryani. It’s just something which I grew up eating and now making, but it tastes amazing. Try it with the chicken vindali  and raitha.

 

 

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Posted by on June 8, 2014 in Biryanis

 

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Chicken Vindali

Chicken Vindali

Here again my Pondicherry connections are clearly visible. This is the “vindail” or the “vindali”( as my grandmother used to call it). It is quite different from the vindaloo. The people from Pondicherry believe the dish actually came about from the vin d’ail(wine and garlic). Many others say it originated from the Portuguese vindaloo, brought down by the soldiers and merchants. But both the vindaloo and the vindali are quite different from each other.

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Ingredients:

Chicken                                                                                                   –              1 kg

Onions                                                                                                     –              4 nos

Tomatoes                                                                                               –              4 nos

Garlic                                                                                                        –              20-25 flakes

Cumin seeds                                                                                         –              2 tbsps

Fenugreek seeds                                                                                                –              1 tsp

Cloves                                                                                                      –              4-5 nos

Bay leaf                                                                                                   –              1 no

Cinnamon stick                                                                                     –              1” piece stick

Red chilli powder                                                                                 –              1 tbsp

Turmeric powder                                                                                                –              1 tsp

White vinegar                                                                                       –              1 tbsp

Oil                                                                                                              –              3-4 tbsps

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Method:

In a medium pan, heat oil and add the whole garam masalas i.e., cloves, cinnamom and bay leaf. Add the onions and fry till they get slightly brown. Soak the cumin, fenugreek and garlic in vinegar and gring them to a paste. Add the ground paste to the browned onions and fry well. Now, add the turmeric powder, red chilli powder and mix well, and wait for the oil to separate or come near the edges of the pan. Add the tomatoes and cook till they are soft. Season with salt and add the washed and cleaned chicken. Mix it well with the gravy and cover with a lid. Cook the chicken till it is tender and done. Remove from the heat and add a tsp of vinegar and serve hot with rice or biryani.

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Posted by on June 8, 2014 in Chicken

 

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Chicken Kavapu

Chicken Kavapu

No, I haven’t made a spelling mistake. This is a “kavapu” and not a kebab. It is deep fried and a staple of Pondicherry. The kavapu is the local pronunciation and is made with eggs, prawns and chicken. When evening sets in, small eat-outs deep frying the kavapus are a standard sight at Pondicherry. I grew up, spending my vacations there and was a frequent visitor to one special eat-out where they made prawn kavapus. They were so yummy and mouth watering…

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Chicken kavapu

Ingredients:

Chicken   (boneless)                                          –              500 gms

Gram flour                                                             –              4 tbsps

Rice flour                                                                                –              6 tbsps

Red chilli powder                                                 –              1 tbsp

Turmeric powder                                                                –              1 tsp

Garlic (paste)                                                        –              5 flakes

Fennel seeds(powder)                                     –              ½  tsp

Salt                                                                            –              to taste

Oil for deep frying

Eggs (whisked)                                                     –              2 nos

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Method:

For making the batter, mix all the ingredients together, except the oil. Add water little by little as the batter for the kavapu has to be thick.

Let the chicken marinate in the batter for 2-3 hours.

Heat the oil in a deep pan. Remove each piece from the marinade batter and dip in beaten egg and deep fry the chicken pieces till cooked.

Drain on absorbent paper and serve with lime wedges.

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Posted by on June 8, 2014 in Chicken

 

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