Lamb Biryani / Mutton Biryani !

" Biryani " ♔ ♨ doesn't require any introduction, whether it is a veg or non - veg biryani..we equally appreciate & enjoy  ♥The Biryani♥ !! Don't we ?!! Earlier, I posted Chicken & Mixed vegetable biryani recipes here and now it's time and space for The Mutton Biryani !!

Lamb Biryani

Ingredients :

Lamb / Mutton - 1 lb

Sliced Tomatoes - 1 cup (Approx 2 small sized tomatoes)

Chopped Onions - 1 cup

Diced Potatoes - 1 cup (OPTIONAL)

Green chills - 3 to 4 (slitted)

Red chili powder - 1 tbl spoon

Ginger & Garlic paste - 1 tbl spoon

Turmeric powder - 1 tea spoon

Dhaniya / Coriander powder - 1 tbl spoon

Cumin powder / Jeera - 1 tea spoon

Chopped Coriander leaves - 1/2 cup 

Chopped Mint leaves - 1/2 cup

Saffron strands -  soaked in 1/4 cup warm milk

Lemon juice - 2 table spoons

Oil - 2 tbl spoons

Ghee  - 2 tbl spoons

Water - 3/4th to 1 cup

Salt - 1 to 2 tbl spoons / as per the taste

For Rice :

Rice - 2 cups ( I used basmati rice)

Water - 3 cups

Salt - 1/2 tbl spoon

Ghee / Oil - 1 tbl spoon

Whole Garam masala Ingredients :

Bay Leaf - 1 to 2

Cinnamon - 1

Cloves - 4 to 5

Green / black cardamom - 2

Anis flower - 2 to 3

Nutmeg - small piece

Preparation:

- Wash the rice thoroughly & add water, salt, ghee & all the whole garam masala ingredients to the rice and cook the rice. 

- Once done, keep the rice aside, while preparing the mutton for biryani. 

Mutton Biryani

- It is best to use a thick, wide & even bottomed utensil for cooking biryani..and I am using the pressure cooker.

- Wash the mutton / lamb pieces thoroughly with water and remove any excess fat.

- Heat the oil in the pan / cooker (whichever you have chosen to use) add the chopped onions and fry until they turn translucent & then add the tomatoes and let them cook until turn softer.

Lamb Biryani

- Add the Diced potatoes which is totally optional, if you are not using potatoes you can totally avoid this step.

- Add the meat to the pan and stir well and start adding the red chili powder, coriander powder, ginger & garlic paste, cumin powder, turmeric and the salt. Stir well & add about 3/4th cup of water, stir thoroughly and cover the pan with a lid and let the meat be well cooked under low to medium heat.

(May take approximately 10 to 12 minutes).

- Meanwhile warm a 1/4 cup of milk & add the saffron strands and keep it aside.

- Once the meat is cooked (gravy will be thickened), turn off the heat and let it sit for 5 minutes.

- Now, place half of the earlier cooked rice with whole garam masala ingredients on top of the meat, add chopped coriander, mint leaves, milk with saffron strands, slitted green chili, ghee & lemon juice.

Mutton Biryani

- And repeat the same for the second layer until the rice is finished.

- Turn on the heat, keep it low, cover the pan with the lid and place some weight on top of the lid so that steam stays inside the pan allowing biryani to be steam cooked (dhum).

- If you are using a pressure cooker, close the cooker with the lid & DO NOT PLACE THE WEIGHT / WHISTLE on.

Mutton Biryani

- Let the biryani steam cook for about 7 to 10 minutes under low heat & once done, turn off the heat, open the lid and gently run the spatula through the biryani to mix the meat with the rice while serving.

There it is.. Spicy & Smoking hot Mutton / Lamb Biryani… complement The Mutton Biryani with Korma, Raita & some onion and lemon wedges on the side !!!

Lamb Biryani

Sabudana Vada !

Sabudana (Tapioca Pearls) vada is the balanced blend of soft & crispy..and mouth melting snack, while you eat..it is hard to stop eating unless you are diet conscious ☹ !! But a perfect evening snack to go with hot tea during   ☁ ☂☃evenings !!!

Sabudana Vada

Ingredients :

Sabudana / Javvarsi / Tapioca Pearls - about 1 cup
Potatoes - 1 to 2 (depends on size)
Finely chopped Green Chilli - 1 table spoon
Cumin seeds / Jeera - 1 tea spoon
Garam Masala powder - 1 tea spoon
Ground Coriander / Dhaniya powder - 1 tea spoon
Chopped coriander leaves - 1/4 cup
Salt - As per the taste
Oil - As much required to fry
Water - about 3 to 4 tbl spoons

Preparation :

- Soak the sabudana in water for 4 to 5 hours or just leave them to soak overnight. Sabudana has to be soaked well to be soft enough to mash with the fingers.

Sabudana Vada

- Drain all the water and take the soaked sabudana aside in a mixing bowl and mash them & keep it aside.

- Boil the potatoes and peel off the skin & mash the potatoes. I used 2 small potatoes, if you are using medium to large, one potato would be enough.

Sabudana Vada

- Add mashed potatoes, chopped green chili, coriander leaves, jeera, coriander powder, salt, garam masala powder to the mashed sabudana & mix well.

- While mixing add spoon full of water little by little to get the dough consistency don't make the dough too runny / watery, it would be tough to make vada.

Sabudana Vada

- Once the dough is ready to make sabudana vada, just wet your palms with few drops of oil and take small quantity of dough on to your palms and make small patties and keep them ready to fry in the oil.

Sabudana Vada

- Heat the oil in the pan and slowly place the patties in the pan and let them fry on low to medium heat.
NOTE: Make sure to fry sabudana vada on low - medium heat as sabudana retains water, it splatters while frying.

- Once you see the edges turning brownish, turn the sabudana vada on to the other side slowly and let them fry until golden brownish, once done take them on to a plate covered with paper napkin just to get rid of excess oil.

Sabudana Vada

Soft & Crispy Sabudana Vada are ready to be served (self too ☺)
While serving Sabudana Vada, sprinkle some Peanut Chutney powder ( Check out ☞ The Peanut Chutney Powder ) on the top and serve with coriander chutney on the side !!

Dahi Puri Chat !

Some Chat… over a 'Chat'!!!…Among my fav list of chats..undoubtedly ‘Pani puri’ tops the list and the very next place goes to ‘Dahi Puri’ chat. This is easy to prepare, as most of the ingredients are readily use & store bought items.

Dahi Puri Chat

Ingredients :

Yogurt / Curd / Dahi - 1 cup

Potatoes – 1 or 2 (depends on the size)

Chopped Tomatoes – 1/2 cup

Chopped Onions – ½ cup

Chopped Coriander Leaves – ¼ cup

Coriander & Green chilli chutney – 2 table spoons

Tamarind & Dates chutney (sweet chutney) – ¼ cup

Sev / Bhujia - 1/2 cup

Red chilli powder – 1 table spoon

Black salt / table salt – 1 table spoon

Coriander powder – 1 table spoon

Chat masala – ½ table spoon

Preparation :

- Yogurt shouldn't be too thick, just add some water and make loosely consistent yogurt for the chat.

- Boil the potatoes &  peel off the skin, cut into small chunks.

- Gently tap & break the puris in the middle & start filling with few chunks of boiled potato, onion & tomato.

- Add coriander chutney & sweet chutney, a pea sized into each puri.

Dahi Puri Chat

- Add the sev / bhujia and then fill with yogurt / curd into all the puris.

- Add pinch of red chili powder, salt, dhania powder to the each puri.

- Again add yogurt to the puris & top it with sweet chutney & sev / bhujia.

Dahi Puri Chat

- Cover all the puris with two more rounds of yogurt, sweet chutney, coriander chutney and sev / bhujia.

- Sprinkle some chat masala on the top.

- Garnish with the chopped coriander leaves.

- Just add in any remaining yogurt, chutneys,onions, tomatoes,sev / bhujia & coriander leaves around the puris before serving.

- Above ingredient quantities can make two plates of dahi puri ( each of 7 puris) & depends on how many puris you are serving..adjust the quantity of ingredients.

- Also, you can add chopped green chilli, boiled chana, chopped cucumber, sprouts as many as you want to add to the chat…explore ✶✶✶ !!!!

Dahi Puri Chat

Enjoy the chat !!!