INGREDIENTS:
Mutton keema - 1/2kg
Potato - equal to the quantity of mutton keema
Peas - 1cup
Garlic - 7
Ginger - 1/2 to the quantity of garlic
Aniseed (sombu) - 1/2sp
Chilli powder - 2sp
Salt - to taste
Turmeric powder - 1/4sp
Coriander leaves - few
CUTLET COATING INGREDIENTS:
Maida - 3sp
Chilli powder - 1/4sp
Salt - 1/4sp
Rusk powder - 2cups
METHOD:
- Make a fine paste of ginger, garlic and aniseed.
- Keep cooker and add oil.
- Put mutton, salt, turmeric powder, grinded paste, chili powder.
- Cut the potatoes into 2 pieces and put inside and add peas.
- If its dry peas then soak in water before night and then add or if its frozen or fresh we can add it without soaking.
- Dont add water as mutton keema itself ll leave water.
- Now close cooker and boil it for 2 whistle and off.
- Open it and still if there's water allow it to get dried by keeping cooker in open, switching on the stove.
- Add the coriander leaves and 2sp of rusk powder and mix. (this is added to give the stiffness in making cutlet balls)
- Now in a small bowl mix maida, chilli powder, salt, and water.
- The mixture should not be thick, so add water accordingly.
- Keep rusk powder in a separate plate.
- Now make a medium size balls of mutton, dip in maida mix and then in rusk powder and press it completely with the two hands to the shape of cutlet so that there would be no cracks in it.
- Now Fry in oil and serve with tomato ketch up.
Note : If there's crack in the mutton balls, when frying in oil all the content in the balls will come out separately.
INGREDIENTS:
Mutton - 1/4kg
Basmati rice - 250g (1/4kg)
Onion - 2
Tomato - 1
Green chili - 3
Mint leaves - 1cup
Coriander leaves - 1/2cup
Coconut milk - 1/2tblr
Oil + ghee - Add bit extra so that rice doesnt gets sticky
Lime syrup - 2sp
Bay leaf - 2
Salt - to taste
Turmeric powder - 1/4sp
TO GRIND:
Garlic - 10
Ginger - equal to garlic
Cinnamon - 3small sticks
Cloves - 2
Cardamom - 2
Red chili - 4
METHOD:
- Wash mutton and keep aside.
- Soak basmati rice in water for 30mins.
- The water we are going to add is in the ratio of 1:1 3/4. (this water includes the coconut milk also).
- Keep cooker. Add oil and ghee to the equal amount.
- Put the bay leaf, onion, green chili, mutton, turmeric powder, salt, grinded paste, tomato, mint leaves and coriander leaves in a step by step process, so that each ingredient gets cooked.
- Now close cooker and allow the mutton to get boiled in 3 whistles.
- Open it and add the rice into it.
- Add coconut milk and the remaining water.
- Now there should be 1:1 3/4 ratio of rice and water in the cooker (including all the coconut milk and the water used before for boiling mutton).
- Add salt, stir once and then close cooker to boil for 1whistle.
- Then simmer to low heat, allow the biriyani to be in dhum for 15mins.
- Open the cooker and now add the lime syrup over it, stir and serve hot with raitha.
Note : People who feels coconut milk as cholesterol can also add sour curd (pulitha thayir) instead of it.
INGREDIENTS:
Mutton (boneless) - 1/2kg
Garlic - 5
Ginger - Similar to the quantity of garlic
Small onion - 7
Chilli powder - 2sp (or) Sambar powder - 2sp
Turmeric powder - 1/4sp
Garam masala - 1/2sp
Salt - to taste
Pepper powder - 1/2sp
Mustard seeds - 1/2sp
Curry leaves - few
Coriander leaves - few
Oil - as required
Lime syrup - 1/2sp
METHOD:
- Grind ginger, garlic and small onion to a fine paste.
- Heat cooker and add oil to it.
- Now add mutton, ginger, garlic, small onion paste, all the dry spices except pepper.
- Sprinkle little water. (As it a fried menu we need not add more water)
- Close cooker and allow it to cook with 3 whistles.
- Keep kadai and add oil. Add mustard seeds, curry leaves and pepper powder and fry for a while.
- Now add the boiled mutton contents from the cooker to kadai and fry well till all the remaining water gets absorbed and gets deep fried.
- Finally add coriander leaves, mix once and serve.
