Mutton Keema Ghugni (Dried Peas Curry with Mutton Mince - Bong style)

 

           Keema Ghugni, prepared with some mutton mince, is a non-veg. version of the classic Ghugni recipe, Ghugni typically refers to Dried Yellow Peas Curry, which is a very common weekend breakfast menu in most of the Bengali homes. It is a favorite snack too, found in all street corners.

           Any leftover ghugni can be enjoyed as a chaat, a la street food style. It goes best with hot luchi (poori) for a nice comfot meal. You may also relish with parathas, chapattis or steamed rice. So check out the step by step pictorial recipe to prepare this wholesome and yummy regional breakfast / snack.

           Ghugni, both veg. and non-veg. version is also popular in other Eastern & North Eastern states of India and Bangladesh too.

          Mutton can be substituted with lean meat like chicken mince. This recipe can also be cooked with small mutton cubes instead of keema called Mangshor Ghugni. 

          There is also the Niramish Ghugni, the veg. version, cooked with or without onion & garlic. Bhaja Masala, a dry spice mix can also be sprinkled on the finished product if you wish.

          This yummy snack is ideal to carry on long journeys or picnics along with luchi. Pack them in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. To conclude, this is an awesome side dish which has to be enjoyed to believe.

• 1 cup dried yellow peas, soaked overnight
• 400 gms. mutton mince, washed and drained
• 3 tbsp. mustard oil
• 1 potato, cubed
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4-5 cloves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tsp. salt or to taste
• 2 green chilies
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped 

           Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. 

          Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till oil separates.

          Add the mutton mince and fry on a low flame till dry. Add the boiled peas, green chilies and the fried potatoes. Add more water if required. 

          Simmer for 5-7 minutes. When done, add ghee and mix well. Garnish with coriander leaves and serve with any type of Indian bread, pulao or steamed rice.

                     Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside. 

                   Temper the same oil with bay leaves, cinnamon, cardamoms, cloves & cumin                                     seeds. Sauté for a few seconds. 

                                 Add the onion and fry till light brown. 

                     Add ginger-garlic paste, tomato paste & all the dry spices mixed with some                                       water. Sauté till oil separates.

                                  Add the mutton mince and fry on a low flame till dry. 

                   Add boiled peas, green chilies & fried potatoes. Add more water if required. 

                   Simmer for 5-7 minutes. 

                                 When done, add ghee and mix well. 

                                  Garnish with coriander leaves. 

                                 Serve with any type of Indian bread, pulao or steamed rice.

Thalapakatti Mutton Biryani

 

          This is a traditional South Indian style Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Mutton Biryani. The name is derived from the word Thalapa (turban), worn by the creator of this Biryani in a place called Dindigul. The secret to this type of Biryani lies in the special aromatic garam masala or biryani masala that is freshly ground. So go ahead and try this yummy Biryani by following an easy step by step pictorial recipe to prepare it.

           

          A small grain variety of rice called Seeraga Samba is generally used to prepare this delicacy. This is a Perfect party dish or a Sunday lunch menu for your family and friends. 

           I had the opportunity of relishing this delicious Biryani innumerable times during my stay in Chennai. It is very simple to prepare and I tried the easy way - the pressure cooker method. Hope you will give it a try. Bon Appetit!!!

• 1 & 1/2 cups short grained rice (preferably Seeraga samba variety), soaked in water for 30 minutes
• 500 gms. mutton with bones
• 2 tbsp. oil
• 1 tbsp. ghee
• 1-2 onion, chopped
• 2-3 green chilies, slit
• 1 large tomato, chopped
• 1 tbsp. ginger-garlic paste
• biryani masala
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1/2 cup yoghurt
• handful of coriander & mint leaves, chopped

Biryani masala - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1" cinnamon stick
• 4-5 cardamoms
• 1/2 tsp. peppercorns
• 7-8 cloves
• 1 piece stone flower (dagad phool)
• 1 mace
• 1 star anise

            Pressure cook the mutton in 2 cups water for 15-20 minutes on a low flame after the first whistle. 

            Separate the mutton from the stock and keep aside. Dry roast the spices for the biryani masala and grind to a fine powder. Keep aside.

            Heat oil and ghee in a pan. Sauté the onion till light brown. Add the chopped tomato and green chilies. Cook till it is mashed. 

            Add the ginger-garlic paste and all the dry spices (except biryani masala) mixed with some water. Mix well and sauté till the oil separates. 

            Add the yoghurt and stir fry for 1-2 minutes. Then add the strained mutton pieces, followed by the biryani masala. Give it a stir and sauté for 2 minutes.

            Add the drained rice and sauté for 2 minutes more. Add 2 cups of the stock, coriander-mint leaves and salt. 

          Pressure cook for 2 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita and salad, if preferred.

                                  The ground Biryani masala powder.

                                 Heat oil & ghee in a pan. Sauté the onion till light brown. 

                              Add the chopped tomato & green chilies. Cook till it is mashed. 

                    Add ginger-garlic paste & all the dry spices (except biryani masala) mixed 

                    with some water. Mix well & sauté till the oil separates. 

                                  Add the yoghurt & stir fry for 1-2 minutes. 

                                 Then add the strained mutton pieces, 

                         followed by the biryani masala. Give it a stir & sauté for 2 minutes.

                                  Add the drained rice & sauté for 2 minutes more.

                                   Add 2 cups of the stock, coriander-mint leaves and salt. 

                       Pressure cook for 2 whistles. Once it cools down, fluff it up with a fork. \

                                 Serve with raita and salad, if preferred.