Style - South India
Taste - 4.5 / 5
Serves - 4-5
Last made - 23 Apr 2023
Red Chili powder - 2 tsp
Ginger Garlic paste - 1 tbsp
Curd - 1/3 cup
Lemon juice - 2 tsp
Salt - as per your taste
Cardamom - 4-5 pieces
Cloves - 4-5 pieces
Cinnamon - 1 inch 2-3 nos
Star anise - 1 nos
Marati moggu - 1 nos
Nutmeg - 1/4th piece
Stone moss/flower - 1 tbsp
Fennel seeds - 1/4 tsp
Bay leaves - 2-3
Ginger - 2-3 Inch (1 tbsp when ground)
Green chili - 8-10 (1 tbsp when ground)
Garlic - 10-12 cloves (1 tbsp when ground)
Mint leaves - 1/3 cup (finely chopped)
Coriander leaves - 1/3 cup (finely chopped)
Onion - 1 small (1/3 - 1/2 cup ground)
Garam Masala powder - 1 tsp
Coriander powder - 2 tbsp
Pepper Powder 1/4 tsp
Basmati rice - 2.5 cups (500g)
Coconut milk - 1 cup
Tomato - 3-4 (2 cups of 1/2 inch cubes)
Lemon juice - 1 tbsp
Ghee 1/4 Cup
Heat oil in cooker. Add whole garam masala
Add ginger-garlic-green chili paste and fry for a minute
Add coriander and mint leaves and fry for a minute
Add ground onions and fry until cooked. Lower hear
Add marinated mutton and cook for 8-10 minutes mixing often
Add coriander powder, garam masala powder and pepper powder. Cook for another 5-6 mins
Add tomatoes and cook for 8-10 mins.
Add coconut milk and continue to slow cook for 15-20 mins (Mutton should become soft)
Add washed basmati rice, ghee, lemon juice and salt to taste. Mix well. (should be a little salty as rice will absorb salt when cooking)
Add water so that rice and gravy is a slurry.
Cook covered for ~15 mins in low heat
Ingredients
Marination
Mutton - 500gmRed Chili powder - 2 tsp
Ginger Garlic paste - 1 tbsp
Curd - 1/3 cup
Lemon juice - 2 tsp
Salt - as per your taste
Main Ingredients
Oil - 1/2 CupCardamom - 4-5 pieces
Cloves - 4-5 pieces
Cinnamon - 1 inch 2-3 nos
Star anise - 1 nos
Marati moggu - 1 nos
Nutmeg - 1/4th piece
Stone moss/flower - 1 tbsp
Fennel seeds - 1/4 tsp
Bay leaves - 2-3
Ginger - 2-3 Inch (1 tbsp when ground)
Green chili - 8-10 (1 tbsp when ground)
Garlic - 10-12 cloves (1 tbsp when ground)
Mint leaves - 1/3 cup (finely chopped)
Coriander leaves - 1/3 cup (finely chopped)
Onion - 1 small (1/3 - 1/2 cup ground)
Garam Masala powder - 1 tsp
Coriander powder - 2 tbsp
Pepper Powder 1/4 tsp
Basmati rice - 2.5 cups (500g)
Coconut milk - 1 cup
Tomato - 3-4 (2 cups of 1/2 inch cubes)
Lemon juice - 1 tbsp
Ghee 1/4 Cup
Preparation method
Marinate overnightHeat oil in cooker. Add whole garam masala
Add ginger-garlic-green chili paste and fry for a minute
Add coriander and mint leaves and fry for a minute
Add ground onions and fry until cooked. Lower hear
Add marinated mutton and cook for 8-10 minutes mixing often
Add coriander powder, garam masala powder and pepper powder. Cook for another 5-6 mins
Add tomatoes and cook for 8-10 mins.
Add coconut milk and continue to slow cook for 15-20 mins (Mutton should become soft)
Add washed basmati rice, ghee, lemon juice and salt to taste. Mix well. (should be a little salty as rice will absorb salt when cooking)
Add water so that rice and gravy is a slurry.
Cook covered for ~15 mins in low heat
Reference:
- https://www.youtube.com/watch?v=Nm54XR_P4-g
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