Non- veg Recipes

Some of my recent recipes

Mutton-Chana Dal Korma
Ingredients:
1 kg boneless mutton
4 onions - diced
1 cup curd - whipped
1 inch ginger- ground into paste
5 pods of garlic - ground into paste
3 tbsp desi ghee
12 green cardamoms - crushed
12 cloves
3 black cardamoms - powdered
1 tbsp garam masala
1 tsp black pepper
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chili powder
salt- to taste
5 strands of saffron - soaked in 2 tbsp milk
rose water- few drops
1 cup chana dal
coriander leaves
Method:
Heat ghee in a pressure cooker and saute the onions in it till they turn golden brown in colour. Take out 3/4th of the fried onions and make a paste out of it. Add it back to the ghee.Also add ginger-garlic paste, whole spices and mutton to it. Cook till the mutton becomes soft. Add the chana dal and mix it well with the mutton. Add the powdered masalas and salt to it. Add curd and water and let it simmer till the mutton and the dal is well cooked. In the end add saffron and rose water to it. In case you don't have the patience for "dum" cooking, pressure cook for about 5 minutes. Serve garnished with coriander leaves.


Shahi Mutton Chaap Biryani

Ingredients:
750 gm mutton chaap large - beaten/flattened
1 1/2 cups mutton stock
For marination:
6 tsp coriander seeds
2 tsp meat masala
1 tsp jeera
1 tsp fennel seeds
1/2 tsp haldi powder
1/2 tsp red chillies
3 cardamom
1 inch cinnamon
2 onions - chopped
1 inch ginger
3 cloves of garlic
2 tsp lemon juice
500 gm curd

For gravy:
2 tbsp ghee
4 onions - grated
3 tomatoes - pureed
3 cardamoms
3 cloves

For rice:
3 cups basmati rice
2 tsp jeera
2 cardamoms
2 tbsp ghee

For seasoning:
6 almonds, 6 raisins - soaked in warm water, blanched and cut into small pieces
2 tbsf warm milk , 10 strands of saffron (soaked in warm milk), kewra

Method:
Grind all the dry masalas coarsely. Make a fine paste of the onions, ginger and garlic.Mix lemon juice with the mutton.
Heat ghee in a pan and fry the mutton pieces in it. Take them out and roll them over the dry masalas and then soak them in beaten curd for at least 2-3 hours.
Heat ghee in a pan and add cardamoms, cloves and grated onions and saute until the onions turn golden brown in colour.
Add the tomato puree and simmer until the ghee separates. Now add the mutton pieces and cook well.
Pressure cook for one whistle, then simmer for five minutes.
Heat 2 tbsp of ghee in a pan and add cumin seeds, cardamom and cooked rice in it. Also add almonds, raisins and half the saffron and milk mixture. Keep aside.
Grease an oven-proof dish with pure ghee.Add a layer of mutton stock, mutton chaaps, followed by rice and saffron and milk. The top layer should be of rice.Sprinkle kewra on top and season with onion slices.
Cover the dish with foil and cook in an oven (280 degrees) for five minutes.Followed by medium heat (180 degrees) for 10-15 minutes.Serve hot along with mint/ onion raita
posted by serendipity @ 6:45 AM

Keema Biryani

Ingredients:
500 gm chicken - minced
3 cups basmati rice
2 cups chicken stock
4 onions - diced
1 onion - sliced and browned
3 tomatoes - pureed
4 tbsp hung curd
4 tbsp lime juice
6 strands saffron - soaked in 3 tbsf warm milk
20 almonds - blanched and cut in pieces
20 raisins - soaked in water and cut in half
5 tbsp ghee
6 green cardamom
6 cloves
3 1 inch pieces of cinnamon
2 tsp cumin seeds
2 tsp fennel seeds - powdered
2 tsp garam masala
1/2 tsp red chillies
1/2 tsp haldi
salt -- to taste
3 tsp lime juice

Method:
Boil the rice with 5 cups of water in a vessel till it is cooked al dente. Add 1 tsp fresh lime just before removing from fire. Drain excess water.
Heat ghee in a pan and add cumin seeds. When they start to splutter add the cardamoms and rice. Mix well with rice and keep aside.
Heat 4 tbsp ghee, add the remaining cardamoms, cinnmon and cloves. Add diced onions and saute until light golden in colour. Add keema (mince) and saute for about 8-10 mins. Add curd and tomato puree 2 tbsp at a time and simmer until keema is soft and oil separates.
Add turmeric, chillies, garam masala and salt to taste.
Take a large oven proof casserole and grease the bottom with about 1 tsp of ghee. Layer rice over the bottom of the pan add 2 tsp of chicken stock and saffron milk. Put the next layer of keema, sprinkle almonds and raisins over it.Add 2 tsp lime juice.
Repeat layers of rice and keema - top layer should be of rice.
Sprinkle over with fried onions and saffron milk.
Cover the dish with a foil paper.Preheat an oven to about 280 degrees. Put the casserole in the centre of oven and cook for 5 minutes. Then reduce heat to 150 degrees and cook for 15 minutes.
Serve hot with mint raita.

Fragrant Mutton Masala
Ingredients:
1 kg raan mutton - cleaned and washed
4 onions- chopped
3 tomatoes - blended into puree
1" ginger - paste
6 garlic cloves - paste
3 cardamoms - ground
3 cloves - ground
1" cinnamon - ground
200 gm curd - hung in a muslin cloth for 2 hrs
2 tbsp olive oil
1 tbsp desi ghee
2 tbsp dried garam masala (by dry grinding 3 cardamoms, 2 cloves, 2 tsp jeera, 1 tsp dhania seeds, 6 pepper pods, 1 dried red chilli)
Salt - to taste
1 tsp haldi
1 tsp red chilli powder
5-6 strands saffron - dissolved in 3 tbsp of warm milk
1 tsp kewra/rose water

Method:
Heat a handi or pressure cooker and add olive oil to it till it is very hot and then add desi ghee to it.
Add onions and fry until they turn golden brown in colour, then add cardamoms, clove and cinnamon paste and ginger-garlic paste and saute for 2 minutes. Add haldi and red chilli powder and mix well. Add the mutton and saute with the onion mixture until mutton is translucent, add garam masala powder and mix well.
Keep adding 2 tbsp of tomato puree and 1tbsp of curd at regular intervals and keep mixing till the gravy becomes thick.Keep on medium heat until the oil separates from the gravy.
Add milk and saffron, three cups of water and kewra/rose water.
Let it steam cook (either by sealing the lid of the handi with atta and keeping on slow fire for about 20-30 mins. or by pressure cooking for 5-7 mins.)
When done garnish with onion rings and coriander leaves.
Serve hot with tandoori rotis, naan, tava roti or romali roti.