Coriander And Mint Mutton Recipes

CORIANDER AND MINT MUTTON

Steps:

• Heat 3 tbsps. ghee in a pot.
• Add mutton and brown well.
• Keep aside.
• Heat the rest of the ghee in a pot.
• Add onion and fry it until it is golden in colour.
• Add tomatoes and saute for a few minutes.
• Add the ground masala, red chilli powder and fry for 10 minutes.
• Add mutton and cook on low heat.
• When almost done, add salt and kasoori methi.
• Mix well, cover and cook until done.
• Serve hot with tandoori parathas or naan or rotis or kulchas.
• Enjoy!

HYDERABADI MUTTON BIRYANI

Steps:

• In a large mixing bowl take mutton pieces, curd/yogurt, lemon juice, salt, ginger garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, biryani masala powder, whole spices, coriander leaves, mint leaves, ghee/clarified butter. Mix it well and cover it. Keep it marinated for 30 minutes to 1 hour. Better to marinate it overnight.
• Heat oil in a pressure cooker or any deep bottom pan over high heat. Add sliced onions. Fry it until they are light golden in color. Remove half of the onions and spread it on a plate.
• Now add the marinated meat to the rest of the onions in the pressure cooker. Mix it well. Combine and cook it for 2-3 minutes until the marinade comes to a boil.
• Add slit green chilies (optional) and tomato puree to it. Add 1 cup of water. Cook it for about 5 minutes or until the oil from the masala starts to separate and floats on the top. Close the lid of the pressure cooker and cook for 4 whistles.
• Meanwhile, we will cook the rice. On another burner, heat a vessel with water in it. Add salt, ghee/clarified butter, and whole spices. Let the water come up to a boil.
• When the water comes to a boil, add the drained rice. Cook it till 80% done. We will cook it further while layering the mutton. Remove and keep it aside.
• After 4 whistles let the pressure of the pressure cooker settle down on its own. After that open the lid and check whether the meat is cooked. If yes, then start layering the mutton biryani and, if not, then pressure cook for 2 more whistles.
• For layering the mutton biryani, take a heavy bottom pan or a non-stick pan. Place it over a tawa. Apply some oil on the pan before you start layering. Layer the meat first. Over it layer the rice. Now over it sprinkle fried onions, chopped coriander and mint leaves, saffron milk, kewra essence, biryani masala powder and ghee/clarified butter.
• Cover the pan with a tight-fitting lid. Here I have covered it with a plate and over it put some weight on it to ensure that the steam is trapped inside.
• Cook the meat on Dum for 20 minutes. Remove from heat. Keep it aside for 5 minutes. Alternatively, you can also use the dough to seal the biryani pot or aluminum foil.
• Check at the bottom if the gravy is dried up completely, mutton biryani is ready to serve.
• Serve Hyderabadi mutton biryani with Raita and Salad.

CORIANDER & MINT RAITA

Steps:

• Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.