Achari Mutton Biryani

 

           Check out my version of a yummy Mutton Biryani where I gave a twist by adding some homemade mango pickle. This gave the Biryani a slightly different flavour. I also added some dry roasted and ground achari powder and this gave a slight hint of achari taste to the dish. It turned out simply awesome. Serve this yummy one-pot delicacy with some raita, onion rings and lime wedges. So check out the step by step pictorial recipe to prepare this universally popular delicacy.

          In this recipe, I cooked the mutton and the rice separately. Then layered it and cooked on a dum style. This is a perfect one-pot meal and a nice option for a weekend lunch with your loved ones. This is also a great party recipe or any special occasions. 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1 tbsp. ginger-garlic paste 
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 2 tsp. achari powder
• 1 tsp. mustard oil
• 2 tbsp. yoghurt

To dry roast & grind Achari Masala -  

• 1 tsp. nigella seeds 
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds 
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds 

Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• 1" cinnamon
• 2-3 green cardamoms
• 5-6 cloves
• 1-2 bay leaves
• 1 tsp. salt 
• 2 green chilies, slit
• 1/2 mace

Mutton curry - 

• 2-3 tbsp. oil
• 2 small potatoes
• 1 onion, sliced
• 1-2 tomatoes, chopped
• 1 tbsp. bottled pickle masala

Garnishing - 

• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 1 tbsp. ghee 
• few strands of saffron mixed in 1/4 cup milk
• 1-2 boiled eggs, 

            Dry roast the ingredients under Achari Masala and keep aside to cool. Then grind into a fine powder. 

          Marination - Marinate the mutton along with all the ingredients mentioned under MARINATION and 2 tsp. of the achari masala for 4-5 hours, preferably overnight.

          Rice - Bring sufficient quantity of water to a boil along with all the ingredients mentioned under RICE. Add the rice and simmer till it is almost done (al dente). Drain and keep aside. 

          Mutton Curry - Heat oil and fry the potatoes till light brown in colour. Drain and keep aside. In the same oil, sauté the sliced onion till light brown. Add the tomato and cook till it is well mashed. 

         Now add the marinated mutton and cook, covered on a low flame till almost dry. Add 1 cup water and the fried potatoes. 

         Pressure cook for 20 minutes on a low flame after the first whistle. Transfer the contents back to the pan and add the bottled pickle masala and simmer till the gravy thickens.

          To Assemble - Grease a thick bottomed pan and layer with half of the cooked rice. Sprinkle some fried onion and coriander leaves.

          Spread the cooked mutton (keep aside the potatoes) evenly over the rice and again sprinkle coriander leaves + fried onion.

          Top it up with the remaining rice, coriander leaves, fried onion, cooked potatoes, boiled egg, saffron milk and ghee. 

          Cover and cook on dum on a low flame for 8-10 minutes. Serve with raita, onion rings and lime wedges for a weekend comfort lunch. 

                    Dry roast the ingredients under Achari Masala & keep aside to cool. Then 

                    grind into a fine powder. 

                              Marinate mutton along with all the ingredients mentioned under 

                  MARINATION & 2 tsp. of achari masala for 4-5 hours, preferably overnight.

                     Bring sufficient quantity of water to a boil along with all the ingredients 

                     mentioned under RICE. 

                                  Add the rice.

                                  Simmer till it is almost done. 

                                  (al dente)

                                  Drain and keep aside. 

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

 In the same oil, sauté the sliced onion till light brown. 

                                  Add the tomato and cook till it is well mashed. 

                                  Now add the marinated mutton.

                                  Cook, covered on a low flame till almost dry. 

                                   Add 1 cup water and the fried potatoes. 

                         Pressure cook for 20-25 minutes on a low flame after the first whistle. 

                                  Transfer the contents back to the pan. 

                              Add the bottled pickle masala & simmer till the gravy thickens.

                      Grease a thick bottomed pan & layer with half of the cooked rice. Sprinkle

                      some fried onion & coriander leaves.

                      Spread the cooked mutton (keep aside the potatoes) evenly over the rice &

                      again sprinkle coriander leaves + fried onion.

Top it up with the remaining rice, coriander leaves, fried onion, cooked 

 potatoes, boiled egg, saffron milk & ghee. Cover & cook on dum on a 

                  low flame for 8-10 minutes.

 Serve with raita, onion rings and lime wedges for a weekend comfort lunch. 

Sweet Semolina Dhokla

 

          Dhokla is a traditional Gujarati steamed delicacy prepared out of gram flour. They can also be prepared with semolina. So let me share a sweet version of this healthy savory treat in a dessert form. They came out just perfect and you can enjoy it as an after meal dessert or when desired. Serve it warm or at room temperature with a drizzle of some sugar syrup / castor sugar if you wish.

• 1 cup semolina, dry roasted
• 1 tbsp. roasted chickpea flour
• 1/3 cup castor sugar or as required (I used brown sugar)
• 2-3 tbsp. fresh grated coconut 
• 1/4 tsp. cardamom powder
• 1-2 tbsp. melted butter
• 1/4 cup yoghurt
• 1-2 tbsp. soaked chia seeds
• 1 tbsp. chopped pistachios
• required quantity of water
• 1 tsp. eno fruit salt
• chopped pistachios, dry rose petals & soaked chia seeds to garnish
• sugar syrup to drizzle (opt)
• castor sugar to garnish (opt)

          In a bowl, combine all the mentioned ingredients (except eno fruit salt and the garnishing). Add enough water to form a batter of pouring consistency. Keep aside for 10-15 minutes.

          Add more water if required and whisk well. Add eno fruit salt and give it a stir. Pour into a greased steel container / plate and steam for 20 minutes on a medium flame. 

          When cool, cut into desired shapes. Garnish with chopped pistachios, dried rose petals and soaked chia seeds. 

          Serve it warm or at room temperature with a drizzle of some sugar syrup / castor sugar if you wish.

Green Peri Peri Sauce - Fusion Style

           My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

         So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

• 5 long long green peppers, chopped
• 1 capsicum, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 8-10 green chilies
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/2 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste

          Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

                      Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3 
                      minutes or till they turn translucent. Set aside to cool.

                      Blend with remaining ingredients to a puree. Store in a clean airtight 
                      bottle & refrigerate for 10-12 days. 

                      Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
                      spread on sandwiches / parathas, as an accompaniment to appetizers 
                      or prepare a gravy with it. Lot of options. 

Rajma (Kidney Beans) Prawn Curry

          Rajma is very popular in the Northern regions of India, especially Punjab and is a favorite menu in all restaurants and dhabas across the country and worldwide. Now how about the usual Rajma Masala in a non-veg avatar? 

          I added some sautéed prawns and it turned out simply yummy. Try pairing it with any form of rice, tandoori roti, naan or any Indian bread, accompanied with some sliced onion, green chilies and lime wedges. So check out the step by step pictorial recipe to prepare this fusion delicacy.

• 1 cup Rajma (kidney beans), soaked overnight
• 1 cup prawns, cleaned & deveined
• 3 tbsp. oil
• 2 bay leaves
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala
• salt to taste
• 1/2 cup yoghurt
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Pressure cook the rajma in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Mix together ginger-garlic paste, tomato paste, yoghurt and all the dry spices. Keep aside.

          Heat oil in a pan and fry the prawns till they change colour. Drain and keep aside.

          Temper the same oil with bay leaves, cardamoms, cinnamon, cumin seeds and cloves. Saute for a few seconds. Add the onion and fry till light brown. 

          Now add the spice paste and saute till the oil separates. Add the boiled rajma and the fried prawns. Simmer on a low flame for 2-3 minutes. Adjust water according to the gravy desired. 

          When done, switch off the flame. Add ghee and coriander leaves and give it a stir. Serve with either plain steamed rice, jeera rice, pulao or any kind of Indian bread.

                          Heat oil & fry prawns till they change colour. Drain & keep aside.

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

                                Add the onion and fry till light brown. 

                                 Add the spice paste and sauté till the oil separates. 

                      Add boiled rajma & fried prawns. Simmer on low flame for 2-3 min. 
                      Adjust water according to the gravy desired. 

                                 Add ghee and coriander leaves and give it a stir. 

                 Serve with plain steamed rice, jeera rice, pulao or any kind of Indian bread.