Nepali Biryani

800  Grams- 1 Kg Basmati
1.500 Grams Mutton.
Whole Spice .
8 Large Onions Sliced.
300 Grams Ginger .
200 Grams Thin Whole Garlic.
10-15 Whole Green Chilies.
This is a very unique dish , takes a bit of an effort but well worth the results .You give the mutton one whistle only under pressure along with some whole spice . The idea is to make yakhni and to cook the mutton ONLY 25 % . Don't allow the mutton to cook more. You then cool the mutton , strain . Retain yakhni , and shed the mutton in medium size pieces , getting rid of all bones. The mutton is then salted and deep fried in mustard oil till done , but not crunchy . Fry in small lots.
Next slice onions in lengths and again in small batches fry till golden brown . Set aside.
Cut Ginger like match sticks and fry in small batches till golden brown .
Fry thin whole garlic till golden brown.
Fry green chiles till they begin to change color. Remember to make a gash in them before frying or they will burst.

Now make a paste:
4 teaspoons garlic
2 teaspoons each ginger paste , coriander powder
1 Teaspoon red chili powder ( or more )
1 Teaspoon of jeera powder.
Heat oil , add 1 teaspoon jeera , when it splutters add 1 chopped onion , when it's brown add the rice , fry the rice 2-3 minutes then cook the rice in yakhni. When the rice is 75 % done , very gently stir in the paste , when that is well mixed stir in all the fried ingredients , seal the container and let it cook under dum for 20 minutes or so , take off heat and leave in dum till ready to eat !I hope I haven't confused you with this long narration ! Do try this , it's delicious . Use mustard oil !
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Maas Ki Tari

Maas Ki Tari

A gently flavored dish , this is a recipe from a friends home in Jaipur , don't know of the origins of it , all I do lnow is that once you put it to cook , you can take an hour long nap and wake up to a delicious mutton dish that can be made dryish or with a slight gravy

500 Grams Mutton

1 Teaspoon Fennel Seeds

1/4 Teaspoon Black Pepper Corn.

1 Teaspoon Coriander Seeds.

Loosely tie the above in muslin .

Mix together :

500 Grams Mutton.

60 Ml White Oil.

15 Whole Garlic Cloves ( Not thick ones ).

3-5 Dried Red Chilies.

200 Grams Thick Curd.

1 Tablespoon Grated Coconut.

1 Teaspoon Poppy Seeds.

10 Shallots ( Peel and leave whole ).

1 Tablespoon Minced Ginger.

1 Large Red Tomato Chopped / Pureed.

2" Cinnamon Stick

1 Black Cardamon.

2-3 Green Cardamon.

A Few Cloves.

Salt.

To the above mixture , add the potli of seeds tied in muslin.Put all the ingredients in a heavy bottom pan with a tight lid .OR secure & seal the lid with atta and cook in dum for an hour on low heat.You dish Must be sealed well.

When cooked , remove the seal , discard the potli and adjust flavors , gravy , cooking the dish another few minutes till the meat nearly falls off the bone. Delicious .

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Kerala Mutton Curry With Coconut Milk

This perhaps is the easiest mutton dish I have made . Once you put everything together on the fire you can almost forget about the dish for an hour while it gently cooks , rather stews in it's own juices .
500 Grams Mutton- cut to size.
2 Cups Coconut Milk
Make a paste of all ingredients listed below :
200 Grams Sambar Onions.
4 Green Chilies.
4 Dried Red Chilies.
12-15 cloves of Garlic.
1 " Ginger .
1/4 Teaspoon Haldi.
1.5 Teaspoon Garam Masala
2 Teaspoons Vinegar ( I used Kachampali Vinegar and it gave a great color )
Salt
2 + 2 Tablespoons Coconut Oil ( use only 2 tablespoons in marination )
Marinate mutton in the paste for 4 hours . I cling wrapped and marinated over night in the fridge .
Heat remaining 2 tablespoons coconut oil , add curry leaves and dry red chilies ( optional ) , add the mutton with minimum marination . Fry on high to seal for about 5 minutes . Add balance marination and 1 cup coconut milk - cook covered until done - 60 minutes or so ( OR pressure cook 3 whistles ) . When mutton is done , add the balance coconut milk to get the desired curry . Cool and adjust flavors.Although this is a ' curry ', there is a minimum amount of thick gravy . Super easy and delicious .
This recipe is the same as the Kerala curry but with coconut milk added . I have increased the chili factor to balance out the coconut milk.
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Kerala Mutton Curry

Kerala Mutton Curry

This perhaps is the easiest mutton dish I have made . Once you put everything together on the fire you can almost forget about the dish for an hour while it gently cooks , rather stews in it's own juices .

500 Grams Mutton- cut to size.

Make a paste of all ingredients listed below :

200 Grams Sambar Onions.

2 Green Chilies.

2 Dried Red Chilies.

10 cloves of Garlic.

1 " Ginger .

1/4 Teaspoon Haldi.

1 Teaspoon Garam Masala

1 -2 Teaspoons Vinegar ( I used Kachampali Vinegar and it gave a great color )

Salt

2 + 2 Tablespoons Coconut Oil ( use only 2 tablespoons in marination )

Marinate mutton in the paste for 4 hours . I cling wrapped and marinated over night in the fridge .

Heat remaining 2 tablespoons coconut oil , add curry leaves and dry red chilies ( optional ) , add the mutton with minimum marination . Fry on high to seal for about 5 minutes . Add balance marination and 1 cup water - cook covered until done - 60 minutes or so . OR pressure cook 3 whistles ,  cool and adjust flavors.Although this is a ' curry ', there is a minimum amount of thick gravy . Super easy and delicious .

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Roghan Josh

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine , and is one of the main dishes of the ' wazwan ' . Rogan means clarified butter or fat in Persian while Josh is heat or passion ! Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat- net sources . Whatever the origins of the name - this is one delicious and spicy dish .

I adapted the recipe from " Cooking Delights of The Maharajas." By Digvijaya Singh

500 Grams Mutton.
150 Grams Ghee.
2 Teaspoons Ginger - grated.
150 Grams Curd.
Hing - The size of a pepper corn ,dissolved in a little water.
Saffron - a pinch dissolved in a bit of water.
5-7 Dried Red Chilies ( Optional )
1 Teaspoon Kashmiri Mirch Powder - For color
Make Powder:
2 Large Black Cardamons.
10 Green Cardamons.
8" Cinnamon .
20 Black Pepper Corns
5 Dried Red Chilies - remove seeds if you wish to make it less spicy.
1 Tablespoon Whole Coriander Seeds.
Heat ghee add meat and hing water , stir on high heat to seal meat , cook covered on medium heat for 10 minutes till water dries out .
Add dried red chilies if using , whipped curd along with ginger - bhuno well and cook covered.
When meat is 90% done add all other spice , mix well .. and on a low heat cook covered for 30 minutes allowing the masalas and meat to cook under dum till the meat almost falls off the bone and only the ghee remains !
Here hing , ghee and lots of tender and slow cooking under ' dum ' play an important role - hope you enjoy this beauty of a dish just as much as I did .
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