Mutton Biryani

I am BACK from my vacation - actually it's been more than a week now. I am saying this out loud, more for myself than my friends out there. Helping myself get back into reality! This is an attempt to get back out of my do-nothing mode.

This vacation was very special to me as it was my lil-sister's marriage. So the 4 weeks back in Kerala flew like 4 days; and not to say that I had such a great time back there with my sweet family. And my son has come back as a spoilt brat with all the pampering.

And to my surprise, when I came back there was a gift waiting for me at Foodie Blogroll. It was a set of 2 books from Kelly Donleaa who blogs at Organizing Dinner -  70 meals, One Trip to the store & Cook Once...Eat Twice! I was so excited to receive the gift especially considering the fact that I am all into collecting cook books now. This was a perfect addition to my collection. Thank you Foodie Blogroll and Kelly!

I have not cooked much since I came back and am still trying to get back to my normal self. I was feeling really bad that I am not giving much attention to my blog and hence decided to see what I have in my drafts and found a perfect one to celebrate my sister's wedding with my blogger friends. So here is a virtual feast for all my friends out there with a Mutton Biryani.

For Mutton Gravy:

Coconut Oil	- 3 tbsp
Mutton	- 2 lbs
Onion	- 2  (Sliced)
Ginger Garlic paste	- 3 tbsp
Cardamom	- 5
Bay Leaf	- 3 -  5 small
Cloves	- 5
Cinnamon	- 2 - 1" piece
Chilly Powder	- 1 tbsp
Coriander Powder	- 2 tsp
Turmeric Powder	- 1/2 tsp
Garam Masala	- 1/2 tsp
Tomato	- 1
Coconut Milk	- 1 cup (Thick)
Salt	- to taste

1. Heat oil in the pressure cooker.
2. Add cardamom, bay leaf, cloves and cinnamon when the oil is hot.
3. Saute for a few seconds and add the onions.
4. When the onions become transparent, add ginger garlic paste and saute until the raw smell is gone.
5. Add the chopped tomatoes and saute for 2 minutes.
6. Add the chilly, coriander and turmeric powder and saute well for a minute.
7. Add the mutton, salt and garam masala and mix well.
8. Close the pressure cooker and let it cook for 3-4 whistles.
9. Once done and the pressure is completely released, open the cooker and add the coconut milk and cook for a few minutes. Make sure there is enough thick gravy to mix with the rice. If not, add additional water and boil again.

For Rice:

Oil	- 3 tbsp
Rice	- 2 cup
Cumin Seeds	- 1/2 tsp
Salt	- to taste
Water	- 8 cups

1. Soak the rice in water for 30 minutes and drain it.
2. Heat 8 cups of water in a vessel and add salt to it. It should be slightly on the saltier side.
3. When the water starts to boil, add the cumin seeds.
4. Once water is completely at a boiling stage, add the soaked rice.
5. Pour the oil to this as well. This will help prevent the rice from sticking to each other.
6. Once the rice is 3/4 done, drain the rice and keep aside.

For Garnish:

Ghee	- 3 tbsp
Cashews	- handful
Raisins	- handful

1.  Preheat the oven at 350 degree.
2. In an oven proof dish, mix the 3/4th done rice and the mutton together with the gravy.
3. Also mix 2 tbsp ghee to this.
4. Evenly spread it out on the dish and seal the dish with an aluminium foil.
5. Bake for 25 minutes at 350 degree.
6. In a small frying pan, add 1 tbsp ghee and fry cashews and raisins, until the raisins become plump.
7. Garnish the biryani with the cashews and raisins.

Now let me share the 2 awards that I received from my friends while I was gone.

1.Honest Scrap Award from Beena Shylesh of My Kitchen
2.Sunshine Award from Adukala Vishesham

Thank you friends for considering me to share these awards.

I would like to share these with
1. Kairali Sisters
2. Memory Archived
3. Cooking and Recipes
4.Asra Ashaon Ka
5. Faiza Ali's Kitchen
6. Saju's Kitchen
7. Pan Gravy Kadai Gravy

Hyderabadi Chicken Curry

Hyderabadi cuisine is highly influenced by the Mughal cuisine and is known for its richness and spiciness. It also has a unique flavor of its own created by all the different spices that goes into it. This is a Hyderabadi influenced chicken curry based on a recipe I saw in "Magic Oven" cookery show in Kairali TV. This is not the exact recipe from the show and is a variation. This is one recipe which can never go wrong, especially due to all the rich ingredients that goes into its making.

Cashew Nuts	- 15 no:s
Oil	- 2 tbsp
Cinnamon	- 1" piece
Cloves	- 3
Cardamom	- 2
Bay Leaf	- 1
Onion	- 1 small (finely chopped)
Ginger Garlic Paste	- 2 tsp
Green Chilly	- 1 (chopped)
Tomato	- 1 small (chopped)
Turmeric Powder	- 1/4 tsp
Kashmiri Chilly Powder	- 2 tsp
Chicken	- 1/2 lb
Cumin Powder	- 1/2 tsp
Garam Masala Powder	- 1/2 tsp
Water	- 3/4 cup
Cream	- 1/4 cup
Salt	- to taste
Coriander Leaves	- to garnish

1. Soak the cashews in water for 30 minutes.
2. Heat oil in a pan and add Cardamom, Cinnamon, Bay leaves and Cloves.
3. Wait until the smell of the spices start coming.
4. Add the Onions and saute until transparent.
5. Add Ginger Garlic paste and saute till the raw smell is gone.
6. Add Green Chilly and tomatoes and saute for a minute.
7. Add Turmeric and Chilly Powder and saute another minute.
8. Add the chicken pieces and mix well.
9. Add the cumin, garam masala and salt and mix well.
10. Close the pan and let the chicken cook. No water is needed as there will be water coming out of the chicken.
11. Grind the soaked cashews with 1/4 cup of water to a smooth paste.
12. Once the chicken is almost done, add the cashew paste and remaining water and mix well. Let it cook for a couple of minutes.
13. When the chicken is completely cooked, add the cream and cook for 2 minutes and turn off the stove.
14. Garnish with coriander leaves.

This rich and creamy chicken curry would be a perfect accompaniment with Chappathi, Roti, Naan or Jeera Rice.

Now I want to share my excitement with my blogger friends! 

 I am going on a vacation to India tomorrow for 4 weeks. So you may not see much happening here during this time. Take Care & will see you all in April!

Erachi Upmav / Rava Beef Biryani

Are you thinking yet another Beef Recipe? This recipe is one which you could make with any kind of meat or even with vegetables. This is something that I have ate when I used to visit my relatives' houses for weddings in certain regions of South Tamil Nadu. This is served for breakfast on the wedding day. Then again I was reintroduced to this as a leftover makeover at R's place. My MIL used to make this for breakfast when we had leftover curries - Mutton or Beef. This is a quick and easy and moreover tasty breakfast. All you need is some leftover curries - preferably a Nadan Curry (Traditional Curry) with Gravy.

Coconut Oil	- 2 tbsp
Onion	- 1 small (chopped)
Ginger Garlic paste	- 1 tbsp
Chilly Powder	- 1/2 tsp
Rava (Semolina)	- 2 cup (lightly roasted)
Beef Curry Gravy	- 2 1/2 cup
Beef Pieces from the Curry	- 1 cup
Water	- 1 cup
Coconut	- 1/2 cup (Grated)
Salt	- to taste

1. Heat oil in a pan and saute onion till transparent.
2. Add ginger garlic paste and saute until the raw smell is gone.
3. Add the Chilly Powder and saute for another minute.
4. Add the Coconut and mix well. Let it cook for a minute.
5. Add the Beef Curry Gravy, Beef Pieces, Water and Salt and let it boil.
6. Add the Rava and mix well. Close the lid and cook a couple of minutes until the rava is cooked.

Your special breakfast dish is ready to serve. I would suggest that you use a spicy curry - any meat or vegetable or tofu/paneer - to make this upmav. It is worth to make a spicy nadan curry just to make this dish and not have to wait for a leftover.