Mutton Yakhni Pulao

 

Mutton Yakhni Pulao is significantly a traditional pulao recipe Preparation of long grain basmati Rice cooked with aromatic spiced Mutton stock and meat .....Yakhni Pulao is a very simple yet flavourful recipe, made with very simple ingredients but bundled with lots of flavours and aroma.Its easy to make recipe for any function or occasion....

Ingredients:-

• 1 kg Mutton
• 2 nob Onion(cut into cubes)
• 20 Cloves Garlic
• 2 Inches Ginger(sliced)
• 1 tbsp Cumin Seeds
• 2 tbsp Coriander Seeds
• 1 tbsp Fennel Seeds
• 2 nobs Star Anise
• 5-6 nobs Green Cardamom
• 3 inch Cinnamon Sticks
• 10-12 nobs Cloves
• 1 tbsp Black Pepper
• 2 nobs Mace(javitri)
• Salt to taste
• 900 grams Basamati Rice
• A pinch of Saffron
• 2 nobs Bay Leaves
• 3 Nobs Onions(finely sliced)
• 4-5 Nobs Green Chilies(slit)
• 1 Cup Curd(whisked well)
• 1 tbsp Garam Masala Powder
• 2 tbsp Lemon juice
• 1/2 tbsp Kewara Water
• 3-4 tbsp Ghee
• 1/2 Cup oil
• 1/2 Cup Birista (golden fried Onion)
• 2 tbsp Mint Leaves
• Water as per requirement
• Yakhni Stock

INSTRUCTIONS
 

• Clean and soak the Basmati Rice for 30 minutes, also soak a pinch of saffron in 1/2 cup of milk.
• Take a cotton cloth, add coriander seeds, cumin seeds and fennel seeds then make a small pocket and tie it up with a string.
• Take Pressure cooker, add Mutton pieces, ginger pieces, garlic, chopped Onions,Black pepper, clove, cinnamon, cardamom, bay leaf, javitri, salt,2 tbsp of oil, the pocket made in previously.add 4 cup of water and pressure cook till meat is done(not over cook).
• Once Mutton is done, allow it to release the pressure to its own.
• Gently separate the mutton pieces from the stock, squeeze the spice bag tightly to extrat all juice,Discard the potli.
• Then squeeze the onion, garlic and ginger little bit to extract the flavour.
• Strain the stock using a strainer and reserve the stock then keep it aside.
• Heat 1/2 cup of oil in a thick bottom pan for Pulao, add sliced onions and fry until they are became golden in colour.
• Add green chilies slit and fry for another few seconds.
• Now add cooked Mutton and mix it gently for 3-4 minutes.
• Add whisked curd, salt cook for 5 minutes with low flame.
• Strain the rice and into the mutton then mix it gently.
• Now add the yakhni (mutton stock) by measuring, if yakhni is less in amount as requirement for rice, then you can add some more water along with yakhni but it should proper measurement as required for pulao.
• Add garam masala powder, lemon juice, kewara water mix it and let it bring to a boil.
• Allow it to cook on high heat until 80% water dries up.
• Now pour the soaked saffron,3 tbsp of ghee on top, then cover the lid very tightly (if required seal the edges with some dough ) then put it on dum for 15 minutes in low flame, till the rice cooked properly.
• Now your yummy Mutton Yakhni Pulao is ready to eat.
• Garnish it with mint leaves and fried onion and serve with raita.

Pongal

 

Khara Pongal

Pongal is a popular south indian Breakfast. Pongal is a delicious south indian Porridge made with rice and Yellow Moong Dal .It can be made sweet or Savoury. Here i share the savoury version of Pongal recipe known as Ven Pongal or Khara Pongal, laced with the wonderful flavours of cumin, asafoetida , curry leaves and the lovely aroma of Ghee in it...It can be served for a meal anytime of the day.....breakfast/Lunch/dinner...but it best to serve for breakfast with coconut chutney...

INGREDIENTS :
  

• 1/2 Cup - Rice
• 1/2 Cup  - Moong daal
• 3 tbsp - Ghee
• Salt to taste
• 1 tbsp  - Cumin Seeds
• 1/2 tbsp - Black Pepper (lightly Crushed)
• 10 nobs  - Cashew Nuts
• 1 spring - Curry leaves
• 1 pinch - Asafoetida / Hing
• 1 inch  - Ginger (finely Chopped)
• 2 nobs - Dry Red Chilli

INSTRUCTIONS :
 

• Wash rice and dal all together properly , remove all the water from it and keep aside.
• In a pressure cooker heat 1 tbsp of ghee, add washed rice and the moong dal, saute it for a minutes or until it turns aromatic.
• Add 4 cups of water and add salt as per taste, mix well .Cover the pressure cooker lid, cook for 4-5 whistles.
• Once the pressure cooker settles down, pressure releases naturally open the lid and give a good mix.
• You can mash up the cooked rice and dal to give it a creamy consistency.It should be mushy and creamy.If it is too dry you can add little water to bring it to a consistency you like. check and Add salt as needed.
• Heat 3 tbsp of Ghee in a pan. Split open cashew nuts and fry them till golden in colour and remove it in to a plate for garnish.
• To the same pan add cumin seeds, crushed Pepper, dry red chilli and saute.
• When the seeds splutter, add curry leaves,Chopped ginger and saute it with medium flame til it gives aroma and curry leaves turns crispy.
• Now add a pinch of Asafoetida (Hing),mix it with low flame.
• Pour the tempering over cooked rice and dal mixture, give it a good mix, add more ghee if required.
• Finally your Pongal/ Khara Pongal/ Ven Pongal is ready to it, add fried cashew nuts, ghee on top and serve hot with coconut chutney.

Prawn Curry(Odisha Style)

 

This is Odiya Style Prawn curry or Chingudi Jhola . It is really amazing to see a variety of curries in different regions cooked with a difference.In this curry we have combined Potato with Prawns cooked in a spicy gravy...

INGREDIENTS:
  

• Prawns(chingudi) - 500gm
• Potato  - 2 nobs
• Onion - 2 Nobs(chopped finely)
• Ginger and Garlic paste - 2 tbsp
• Tomato puree - 1 cup
• Mustard Oil - 1/2 cup
• Turmeric powder - 1tbsp
• Coriander powder - 1 tbsp
• Cumin Powder - 1tbsp
• Red Chili Powder - 2tbsp
• Salt as per taste
• Panch Phutan - 1/2 tbsp
• Cinnamon - 1/2 inches
• Cardamom - 2 nobs
• Bay leaf - 1 nob
• Dry red Chilli - 2 nobs
• Coriander leaves chopped 
• Garam masala powder - 1 tbsp

INSTRUCTIONS :
 

• Remove the shells from the Prawns, wash thoroughly,Marinate with salt and Turmeric for 5 mints.
• Peel the Potatoes and cut into medium pieces and keep it aside.
• Heet 2 tbsp of oil in a deep pan, fry the potatoes till it turns golden brown, remove in to a plate and keep it aside.
• In the same pan add 3-4 tbsp of oil and add the marinated prawns and shallow fry it for 5 minutes or until the prawns became entirely red colour, take out and keep it aside.
• Again head 4 tbsp of oil, add bay leaf, cardamom, cinnamon, dry red chilli and panch Phutan and Sute it little bit let it star giving aroma and splutter .
• Add finely chopped onion and and sute it till it turns light brown in colour.
• When onion becomes brown add ginger and garlic paste fry it for 5 minutes till raw smells go out.
• Then add Chilli powder, turmeric powder, coriander powder, cumin powder and fry the masalas all together for 5 minutes with low flame.
• Now add the chopped tomatoes/Tomato Pure, salt mix it and cook it adding little water for 5-7 minutes.
• Once masala well cooked and start living oil add fried prawns and potatoes, cook it for 5 minutes with masala in low flame.
• Then add water (according to your gravy requirement),mix it and let it cook covering with a lid for 5-7 minutes.
• after 7 minutes remove the lid check gravy as per your requirement ,add garam masala powder stir well and cook for another 2-3 minutes.
• After 3 minutes check the potatoes and prawn are well cooked and the gravy is thick ,then add chopped coriander leaves and switch off the flame .
• Your Odiya style Prawn Curry (Chingudi Tarkari) is ready to eat . Serve hot with white Rice or Roti as per your choice.