Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is cooked on dum for the last few minutes, where initially meat and rice is cooked separate. Learned recently from hyderabadi locals to get the authentic taste. There are more variations to the hyderabadi Biryani but my family and friends loved this dish. The third ingredient I received through mail for ingredient swap was rice. So, took the opportunity to make Biryani.

Preparation Time: 15 minutes
Cook Time: 30 minutes for Mutton + 6 minutes for rice + 10 minutes for dum.
Total cook Time : 45 minutes
Serves : 5-6

Ingredients:

Mutton : 500 grams
Onions : 2 medium sliced and deep fried till light brown
Green chilies: 8-10 chopped
Lemons : 3
Cilantro/ coriander leaves: 1 bunch chopped
Mint /Pudina : 1 small bunch chopped
Yogurt /Curd : 1/2 cup
Ginger garlic paste: 2 tablespoons
Red chili powder: 2 teaspoons
Salt to taste (I added. 2 teaspoons)
Garam masala: 2 teaspoons
Orange food color : 6 drops
Saffron : 6-7 strands soaked in 2 tablespoons of warm milk.
Rice : 4 cups

Method:

Take green chilies, a pinch of salt and make a paste.
Take a large pan to make biryani and Add Washed and cleaned Mutton, green chili paste, ginger garlic paste, cilantro, mint, yogurt, turmeric, salt, red chili powder, Garam masala, lemon juice and mix well.
Add 3/4th of the deep fried onions and mix well.
Add 1/3rd cup of oil where the onions were fried and mix well.
Place the pan/vessel on the stove and start cooking on medium heat.
Wash and soak rice for 30 minutes.
Cook the meat for 30 minutes or until the meat is completely cooked stirring occasionally.
Heat 12 cups of water and bring them to a boil.
Add rice, salt  and cook for 6 minutes until it's done 80%. Drain the water.
Add the rice to the cooked Mutton gravy, add rest of the fried onions, saffron and food color.
Close lid and place a heavy object for dum. Cook on simmer for 10 minutes.
Let it rest for 10 minutes before opening the lid. Mix gently a little bit at a time and serve hot with raita and/or salna.

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Gongura Mutton - Andhra Dish

Gongura Mutton is an authentic Andhra dish. Gongura is Red Sorrel leaves. 

The taste from the red sorrel leaves gives the mutton curry a distinct flavor. The dish is super easy to make and goes well with plain white or brown rice.

Preparation Time: 10 minutes 

Cook Time: 30 minutes 

Serves: 4-5

Ingredients:

For Mutton:

Mutton: 1 kg

Turmeric: 1 teaspoon 

Ginger garlic paste: 1 tablespoon 

Salt : 1 teaspoon 

Water: 1 cup 

For Curry:

Onion: 2 medium chopped 

Green chilies: 6 slit 

Gongura : 1 bunch roughly chopped 

Red chili powder: 1 1/2 teaspoons 

Ginger garlic paste: 1 teaspoon 

Coriander powder: 1 teaspoon 

Curry leaves: 1 sprig 

Salt to taste 

For Tempering: 

Cloves: 10

Cinnamon: 2" stick 

Green cardamom: 6

Method:

Take all ingredients listed under mutton, mix well and pressure cook it for 5-6 whistles. Simmer and cook for 2 minutes and turn off the stove. 

Heat oil in a pan and add ingredients listed under for tempering. Fry for 1 minute, add curry leaves, green chilies, onions, turmeric and sauté till the onions turn translucent.

Add ginger garlic paste and fry for 30 seconds.

Add cooked mutton and the spices and cook for 5 minutes. Add gongura/sorrel leaves, mix well and cook for 5 minutes until the leaves are wilted and mutton absorbs the spices.

Turn off the stove and serve hot with rice.

Keema Puffs

Keema Puffs are nothing but keema curry stuffed in puff pastry sheets and baked. The crispyness on the outside and soft and spicy inside gives a distinct taste to the puffs.

It soon will compete with veggie and egg puff to be a favorite for kids.

Preparation Time: 10 minutes 

Cook Time for Keema curry: 15 minutes 

Bake Time: 25 minutes 

Serves : 4

Ingredients:

To make Keema curry:

Mutton keema: 250 gms

Onion : 1 small chopped 

Tomato: 1 small chopped 

Turmeric: 1/4 teaspoon 

Ginger garlic paste: 1 teaspoon 

Red chili powder: 1 teaspoon 

Coriander powder: 1/2 teaspoon 

Cumin powder: 1/2 teaspoon 

Garam masala: 1/2 teaspoon 

Salt to taste 

Cilantro/coriander leaves: 2 tablespoons chopped (3-4 sprigs)

Puff pastry sheets : 2 full (home made or store bought)

Method:

If using store bought puff pastry sheets, thaw them according to the package instructions.

Heat oil in a pan, add onions and turmeric, sauté till they turn translucent. Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they are mushy. Add keema, cook for 2 minutes and add all masala's. Cook for 10-12 minutes until the keema is completely done.

Pre heat the oven to 350 degrees F, cut the pastry sheets in desired shape (I showed two in the pictures) place a tablespoon of keema curry and seal the edges by adding some water and pressing gently.

Place the puff pastries on an aluminum foil in a baking sheet and Bake for 25 minutes.

Serve hot with hot sauce or ketchup.

Keema Paratha

Keema Paratha is made with keema curry stuffed in whole wheat flour dough to make it a paratha. The paratha is fried with ghee just like any other parathas giving it a nice rich flavor.

This is a healthy and delicious dish that is apt for a quick dinner or even to pack in lunch boxes. 

Preparation Time: 10 minutes 

Cook Time: 5-6 minutes per paratha

Cook Time for Keema: 15 minutes 

Makes: 8 parathas

Ingredients:

To make the dough:

Wheat flour : 1 cups

Salt : A pinch

Oil : 2 drops

Warm Water

To make Keema curry:

Mutton keema: 250 gms

Onion : 1 small chopped 

Tomato: 1 small chopped 

Turmeric: 1/4 teaspoon 

Ginger garlic paste: 1 teaspoon 

Red chili powder: 1 teaspoon 

Coriander powder: 1/2 teaspoon 

Cumin powder: 1/2 teaspoon 

Garam masala: 1/2 teaspoon 

Salt to taste 

Cilantro/coriander leaves: 2 tablespoons chopped (3-4 sprigs)

Method:

Mix the wheat flour dough by mixing all the ingredients listed by adding little by little water and make it to a chapati dough consistency. Cover and keep aside.

Heat oil in a pan, add onions and turmeric, sauté till they turn translucent. Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they are mushy. Add keema, cook for 2 minutes and add all masala's. Cook for 10-12 minutes until the keema is completely done.

Take the chapati dough, make 8 equal size balls. Press with your hand to make it a little bit big, put 1 heaping tablespoon of keema in the dough, close it from all edges and gently flatten it with hands first and roll it with a rolling pin.

Heat a tawa, place the paratha on the tawa, once you see brown marks on both sides, add ghee to the paratha and fry until you see golden brown on both sides.

Serve hot with raita or curd.