Special Mutton Pulao Recipe By Food Fusion (Bakra Eid Special)
Special Mutton Pulao #HappyCookingToYou #FoodFusion
Written Recipe:
Serves 7-8
Recipe in English:
Ingredients:
Prepare Pulao Masala:
-Sabut dhania (Coriander seeds) 1 tbs
-Saunf (Fennel seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Sabut kali mirch (Black peppercorns) 1 & ½ tsp
-Javitri (Mace) blade 1
-Jaifil (Nutmeg) ¼ piece
-Laung (Cloves) 3-4
-Hari elaichi (Green cardamom) 3-4
-Badiyan ka phool (Star anise) 2
-Darchini (Cinnamon sticks) 3
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaves) 2
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Water 5 Cups or as required
-Ghee (Clarified butter) ½ Cup
-Laung (Cloves) 2
-Badiyan ka phool (Star anise) 1
-Zeera (Cumin seeds) ½ tsp
-Sabut dhania (Coriander seeds) ½ tsp
-Pyaz (Onion) sliced 1 medium
-Dahi (Yogurt) whisked 1 Cup
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chawal (Rice) Sella ½ kg (soaked for 30 minutes)
-Namak (Salt) 1 tsp or to taste
-Lemon juice 2 tbs
-Hari mirch (Green chillies) slit 3-4
-Pyaz (Onion) fried 3-4 tbs
-Pyaz (Onion) fried
Directions:
Prepare Pulao Masala:
-In a spice mixer,add coriander seeds,fennel seeds,cumin seeds,black peppercorns,mace,nutmeg, cloves,green cardamom,star anise,cinnamon sticks,black cardamom,bay leaves & grind well.Pulao masala is ready!
-In a pot,add mutton,ginger garlic paste,salt,water,mix well & bring it to boil then remove scum.
-Add pulao masala (1 tbs) & mix well,cover & cook on low flame until meat is tender (approx. 40-45 minutes) & set aside.
-In a pot,add clarified butter & let it melt.
-Add cloves,star anise,cumin seeds,coriander seeds & mix well.
-Add onion,mix well and fry until light golden.
-On low flame,add yogurt,green chilli paste,ginger garlic paste,mix well & cook for 1-2 minutes.
-Add remaining pulao masala & mix well.
-Add boiled mutton along with its stock,bring it to boil & let stock reduce to 2 & ½ Cups.
-Add rice & mix well.
-Add salt,lemon juice & mix well then cook on high flame until water is reduced (3-4 minutes).
-Add green chillies,fried onion,cover with kitchen cloth & lid then simmer cook on low flame for 10-12 minutes.
-Garnish with fried onion & serve!
Recipe in Urdu:
Ajza:
Prepare Pulao Masala:
-Sabut dhania (Coriander seeds) 1 tbs
-Saunf (Fennel seeds) 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Sabut kali mirch (Black peppercorns) 1 & ½ tsp
-Javitri (Mace) blade 1
-Jaifil (Nutmeg) ¼ piece
-Laung (Cloves) 3-4
-Hari elaichi (Green cardamom) 3-4
-Badiyan ka phool (Star anise) 2
-Darchini (Cinnamon sticks) 3
-Badi elaichi (Black cardamom) 1
-Tez patta (Bay leaves) 2
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Namak (Salt) 1 tsp or to taste
-Water 5 Cups or as required
-Ghee (Clarified butter) ½ Cup
-Laung (Cloves) 2
-Badiyan ka phool (Star anise) 1
-Zeera (Cumin seeds) ½ tsp
-Sabut dhania (Coriander seeds) ½ tsp
-Pyaz (Onion) sliced 1 medium
-Dahi (Yogurt) whisked 1 Cup
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chawal (Rice) Sella ½ kg (soaked for 30 minutes)
-Namak (Salt) 1 tsp or to taste
-Lemon juice 2 tbs
-Hari mirch (Green chillies) slit 3-4
-Pyaz (Onion) fried 3-4 tbs
-Pyaz (Onion) fried
Directions:
Prepare Pulao Masala:
-Spice mixer mein sabut dhania,saunf,zeera,sabut klai mirch,javitri,jaifil,laung,hari elaichi,badiyan ka phool,darchini,badi elaichi aur tez patta dal ker ache tarhan grind ker lein.Pulao masala tayyar hai.
-Pot mein mutton,adrak lehsan paste,namak aur pani dal ker ache tarhan mix karein aur ubal anay ka bad scum ko remove ker lein.
-Pulao masala (1 tbs) dal ker ache tarhan mix karein aur dhak ker halki ancch per gosht gul janay tak paka lein (approx. 40-45 minutes) & side per rakh dein.
-Pot mein ghee dal ker melt karein.
-Laung,badiyan ka phool,zeera aur sabut dhania dal ker ache tarhan mix karein.
-Pyaz dal ker ache tarhan mix karein aur light golden ho janay tak fry ker lein.
-Halki ancch per dahi,hari mirch paste aur adrak lehsan paste dal ker ache tarhan mix karei aur 1-2 minutes kliya paka lein.
-Remaining pulao masala dal ker ache tarhan mix karein.
-Boiled mutton yakhni ka saath dal ker ubal anay dein aur yakhni 2 & ½ Cups reh janay tak paka lein.
-Chawal dal ker ache tarhan mix karein.
-Namak aur lemon juice dal ker mix karein aur tez ancch per pani kum ho janay tak paka lein (3-4 minutes).
-Hari mirch aur fried pyaz dal ker kitchen cloth & lid sa cover ker lein aur halki ancch per 10-12 minutes kliya steam cook ker lein.
-Fried pyaz sa garnish ker ka serve karein!
RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
restaurantstylemutton #muttoncurry #muttonmasala #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton
Lucknowi style stew????Khade masale ka Gosht❤️Bhuna gosht ????Very easy & very delicious authentic stew
Lucknowi style stew????Khade masale ka Gosht❤️Bhuna gosht ????Very easy & very delicious authentic stew
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????Ingredients:-
Mutton 1/2 kg
Onions 1/2 kg
Green chillies 10-11
Garlic 15 cloves
Ginger 2-3 inch
Turmeric powder 2 pinch
Salt 1 tsp
Cumin seeds 1&1/2 tsp
Bay leaves 3
Cinnamon sticks 3
Green cardamom 4-5
Black pepper 1 tsp
Mace flower
Cloves 6-7
Black cardamom 4
Coriander leaves
Water as required
Mustard oil 50-60 ml
Lamb Rogan Josh Recipe
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
A traditional vibrant Kashmiri red chilli lamb dish cooked in a delicious sauce, fragranced with fennel.
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This is a personal favourite of mine, not only because of the amazing flavours but also because of its history. 'Rogan' means oil in Persian or red in Hindi and 'josh' refers to passion or heat, so this dish is all about cooking in an oil-based sauce with an intense heat.
The red sauce comes from the Kashmiri chilli powder and when the aniseed undertones come together with the creamy yoghurt, it creates a powerful yet soothing sauce. The dish has evolved over the years with the addition of onions and tomatoes, but for me, I like the simple approach so I stick to the Kashmiri cooking style.
Ingredients
800g leg of lamb, cut into large chunks
2 tbsp mustard oil
Large pinch asafoetida
1 tsp cumin seeds
1 stick of cassia bark
3 cloves
2 whole dried Kashmiri chillies
2 black cardamoms
2 green cardamoms
1 tsp salt
1 tsp red Kashmiri chilli powder
1 tsp hot chilli powder (optional)
1 tsp ginger powder
1 tsp fennel powder
3 heaped tbsp Greek yoghurt
50ml water (approx.)
1 tsp garam masala
Method
Heat the mustard oil to smoking point. Leave to cool then reheat and add the asafoetida.
Add all the whole spices - cumin seeds, cassia, cloves, whole dried Kashmiri chillies, black and green cardamoms and salt to taste.
Once the spices become fragrant add the meat and fry until it turns a lovely brown colour. Reduce the heat and add the chilli powder and let the meat cook for a few minutes (leave on a low heat so the chilli powder doesn't burn).
Add the ginger and fennel powders.
Stir in the yoghurt 1 tablespoon at a time. Once mixed through place the lid on the pan and leave on the lowest heat setting to simmer gently for up to an hour. Check after half and hour and if required add some water, leave to cook until the meat is tender.
Once the meat is tender add some boiling water to create a lovely gravy. Add the garam masala and serve.
MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)
How To Make Mutton Curry - How To Make Lamb Curry - Mutton Curry For Beginners
In this video I have explained step by step in detail how to make a mutton curry using basic common ingredients. If you master this recipe then you will be able to make any type of mutton curry.
Ingredients required for making mutton curry - serves 6 to 8
* 1.2 kg/ 3 lb mutton or lamb with/without bones. The shoulder and leg piece is the best.
* 500 gm/ 1 lb/ 3 large onions
* 40 gm/ 2 oz ginger
* 50 gm garlic / 1 whole head of garlic
* 2 green chillies (optional)
* 200 gm/ 7 oz/ 3/4th of a cup of plain unflavored yogurt
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to your preference.
* 1 teaspoon turmeric powder
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 heaped teaspoon garam masala powder
* 2 dried bay leaves
* 4 to 5 green cardamoms
* 4 to 5 cloves
* 2 inch long cinnamon stick
* 2 teaspoons salt or as per taste
* 4 large potatoes cut into half (totally optional)
* hot water
* 3 to 4 tablespoons oil
Serve this with rice/roti/naan/paratha. The taste of any meat curry gets better the next day.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.