Green mutton chops

Tried and tasted by Nivedita,

Hi All,

The food I miss the most in India (or to be precise, my house) is Non Vegetarian food. I miss cooking These  preparations. This photo is taken when I was in UAE. Even before leaving UAE, my last Friday Food was all these three together.

I have already posted the Biryani recipe long back, and the recipe for chops and curry was due.

Without much introduction, I am posting the recipe for Green mutton chops.

(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)

Mutton Chops - 1/2 kilo

Apply salt and turmeric to the chops for half an hour. Then clean it 2 to 3 times with good water.

For marinating,

Ginger and Garlic paste - 1 tbsp each

Oil - 1 tbsp

Fresh coriander - 1 small bunch

Green chilly - 3 to 4

Curds - 2 tbsp

Salt - 1 tbsp

Put all the ingredients and make in to fine paste in a grinder or blender.

Marinate the mutton chops with the ready paste at least for 2 hours. If it is marinated over night, it tastes better as mutton will be tender and all the flavors goes inside it.

For masala,

Oil - 1/4 cup(you can reduce if you do not like more oil)

Onion - 3 big, cut into long thin slices

Tomato - 2 big, cut into small cubes

Bay leaf - 1

Garlic Ginger paste - 1 tbsp together

Whole garam masala - 1 tbsp Crushed

(Cardamom, Clove, Cinnamon, nutmeg, Pepper)

Fresh Coriander - 1/4 bunch, cleaned, washed and chopped for garnishing

Kasoori methi - 1/2 tsp

Salt as per taste, add 1 tbsp first. After the mutton is cooked half, check again and adjust the taste.

Water 

Add oil in a very thick and wide kadai. When very hot, add onion and fry till it changes its color to golden brown. Now add whole garam masala and bay leaf.. After few seconds, add ginger and garlic paste. Fry for a minute. Add tomato. Mix properly. Cover it and cook till Tomato is tender. Now add marinated mutton chops. Mix with all the masala. Add 2 cups of water. Cover it and cook for at least half an hour, make it sure to check in between for the water. If you feel, still water is needed to cook the mutton, add one more cup. When you see the mutton is cooked, add kasoori methi and keep on a high flame. Cook or fry it till the water is gone. Garnish with fresh coriander and serve it with Lemon juice sprinkled on the top. 

Sending this one to Srilekha's  EFM - MUTTON SERIES! event. 

Hope you all will enjoy this feast. My next recipe in Non vegetarian is my way of Mutton curry.

Keep Smiling,

Mutton Biryani

Tried and tasted by Nivedita
Hi All


(I forgot to take seperate photoes! So for all the three recipes, the same photo will be posted!!)

I am very bad cook, when it comes to prepare rice varieties. I can make only white rice, tomato rice and methi rice. Other type always turns into disaster. But few months back, when I was searching for rice recipes, I came across Mishmash’s egg Biryani (http://kitchenmishmash.blogspot.com). The rice in the photo was so tempting; I decided I will make it the same day. Even though, I followed the basic recipe, I skipped adding omelet and frying eggs. But, the result was superb!!!!!!! Thanks Mishmash!!! Then I made the rice several times and every time it was a hit.
Now, I thought of using the same Biryani masala for mutton Biryani and my reward was, I had to prepare again the very next day for our picnic.(as it got over the same day I made!) All enjoyed it in the picnic.
Here is the recipe,
Mutton – Half kilo
Rice – Half kilo (any long grain)
Onion – 3 big (long and thin sliced)
Tomato – 2 big (Finely chopped)
Garlic paste – 1 tsp
Ginger paste – 1 ts[
Fresh coriander – 1 bunch Cleaned and chopped (Optional)
Mint leaves or pudina – ½ bunch cleaned and chopped (Optional)
Curds – ¼ cup
Green long chilly - 2
Salt to taste
Chilly powder – 2 tbsp
Dhania powder – 1 tbsp
Oil – ¼ cup
Tej patta -1 big

To marinate the mutton:
Curds – 2 tbsp
Salt to taste
Chilly powder – 1 tsp
Dhania powder -1 tsp
Oil – 1 tbsp

Biryani masala
Fennel seeds -1/2 tsp
Cumin seeds / Jeera -1/2 tsp
Shahjeera/Caraway seeds – 1/2 tsp
Cloves - 4
Cardamom -1
Cinnamon (1” inch length) - 1
Grated nutmeg -1/4 tsp
Grind everything to a fine powder and keep it aside. We will need 2 tbsp for this Biryani.
Wash and clean the mutton and marinate with the given ingredients and keep it aside for 2-3 hours. The mutton will be tenderer, if it is marinated for full one night or 6-8 hours. Before making Biryani, keep in a cooker and give 3-4 whistles.

Clean and soak the rice. Remove the water and keep it for half an hour.

Add oil in a cooker, when hot add chopped onions. Fry till brown. Now add the Biryani masala powder. Mix it properly. Add 2 long green chilly.
Add chopped tomato and ginger and garlic paste. Stir for a minute. (If you are adding pudina and coriander, you can add now and fry for a minute).Then add curds, salt, chilly and dhania powder. Mix it properly. Add cooked mutton without water. Keep the stock aside. Cover it for 2 minutes. After that, add soaked and dried rice. Mix nicely so that all the things mix with each other properly. Now add the stock and hot water till the rice and mutton is covered. Close the lid and give 2 whistles.
Serve hot with onion raita.

Keep smiling