CHICKEN/MUTTON

1. mutton stew (cooked with khara masalas)
2. karaahi chicken
3. mutton masala
4. mutton kaleji fry
5. tamaatar gosht
6. mutton biryaani
7. keema matar
8. chicken chops
9. mutton goli


1. mutton stu (cooked with khara ( unpowdered )masalas)

Mutton stu is an old way of cooking mutton. Its a fairly easy way of cooking mutton except the longer than usual time required for cooking. The speciality of this recipe is that all masalas used to prepare this dish are in their unpowdered form, except haldi. In olden times mutton was cooked this way to bring about the full taste of masalas to it. The cookware used were clay pots. In nearer times it got cooked on wooden flame in a brass degchi, covering the outer side of the degchi with mud paste. These methods are not practical in modern cooking but the situation can be simulated by cooking on non stick cookware, using unpowdered masalas. Water is not put in the cooking, the water provided by cooking of onion with mutton is sufficient to cook fresh meat over very slow flame.

Mutton - 500 gm ( medium size pieces)
oil – 1 cup
Jeera – 2 tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 4
Black pepper - 10 ( slightly crushed)
Dhania - 1tbsp ( slightly crushed)
Garam masala:
Cloves- 4
Bari ilaayachi – 1 ( open and expose the seed within)
Chhotee ilaayachi – 4 ( open and expose the seed within)
Daalchini (cinnamon ) – 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion – 2 big size
Ginger flakes - 10 ( crushed)
Garlic – 1 inch ( crushed)
raw papaya - 1 inch piece ( optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt – to taste
Desi ghee- 1 tbsp

Wash the mutton thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes.
Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt and sauté everything for 2 minutes. Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel. Open the vessel after every 10 minutes, saute and cover again. After 30 minutes, start testing whether or not the mutton is cooked. it usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam pooris.






2. Jhor wala mutton

mutton pieces- 500 gm
Oil – 3/4 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
poppy seeds paste- 1 tbsp.
Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
raw papaya - 1 inch piece ( optional: for quick tendering of mutton)
Boiling Water – 750 ml
Desi ghee- 1 tbsp

Wash the mutton thoroughly. Heat oil in a pressure cooker, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes. Add ginger garlic paste and sauté everything for 2 minutes. Add powdered masalas ( except garam masala powder), mutton, salt. Saute for 3 minutes.
Cover the pressure cooker lightly with a lid, and let the mutton cook for 5 minutes on medium flame. Open the vessel, saute and put boiling water, garam masala powder, papaya, poppy seeds paste plus 1tbsp desi ghee. Cover the pressure cooker with its lid. Allow to pressure cook 12 minutes after the first whistle on medium flame.
Let the pressure cooker cool on its own and then open it. Garnish with chopped dhania patta. Serve warm with pulaao.




3. Mutton Kaleji (Liver) Fry
mutton liver pieces- 500 gm
Oil – 8 tbsp
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
Tomato - 1 medium ( chopped)
Powdered masala:
Haldi powder- 1/2 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1/2 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Desi ghee- 1 tbsp

Wash the mutton liver thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes. Add ginger garlic paste and sauté everything for 2 minutes. Add powdered masalas ( except garam masala powder), mutton liver, salt and tomato, saute for 3 minutes.
Cover the karaahi with a lid, and let the mutton liver cook for 5 minutes on slow flame. Open the vessel, saute and put garam masala powder. Cover the lid. Allow to cook for 5 minutes on slow flame. Garnish with chopped dhania patta.
Serve warm with garma garam pooris/ parathas/roti











4. Tamaatar Gosht

This mutton preparation is very easy to cook. It consumes minimum or no oil, gets cooked fast yet tastes very good !

mutton pieces- 500 gm
Oil - 2 tbsp ( or not required at all )
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger - 1 inch ( chopped )
Garlic paste – 1 tbsp
green chilly - 2 (chopped)
Pepper - 10
Powdered masala:
Haldi powder- 1/2 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1/2 tsp
Tomato - 2 medium ( chopped)
chopped dhania patta. - 1 tbsp.
water - 400 ml
Salt – to taste


Put water in the pressure cooker. Add mutton, onion, ginger, garlic, green chilly, pepper, powdered masalas, tomato, salt and 1 tbsp oil. Pressure cook for 12 minutes after the first whistle on medium flame. Let the pressure cooker cool on its own.
Heat 1tbsp oil ( or more if you desire) in a karaahi. Put jeera, dried red chilly and garam masala. When jeera starts to splutter, add the whole content of the pressure cooker to the karaahi. Saute for 3 minutes on high flame. Cook for some more time till most of the water of mutton dish gets evaporated, or till you reach the desired consistency of water in the dish. Put off the flame.
Garnish with chopped dhania patta. Serve with rice or chapaatis.






5. Mughlai Mutton Biryaani

Oil – 3/4 cup
Kesar - 1 large pinch dissolved in 2 tbsp warm milk
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Onion – 4 medium size (Biryaan onion: very thin long slices of onion )
Haldi powder- 1 tsp
daalchini (1 inch), and chhoti elaichi (2)
raw papaya - 1 inch piece ( optional: for quick tendering of mutton)
Boiling Water – 1 cup
For marinade :
mutton pieces- 500 gm
Curd – 1 cup
Paste of: Green chilly ( 4), Ginger – (1 inch ), Garlic – 12
chopped dhania patta. - 1 tbsp.
Jeera powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Biryani masala powder – 1 tsp (optional)
Jaayphal – ¼ (crushed)
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Salt – to taste
For garnishing:
Lemon juice – 1 tbsp
chopped dhania patta. - 1 tbsp.
Chopped Ginger- garlic – 1 tbsp
Chopped green chilly – 1 tsp.

Mix all the ingredients shown for marinade and keep in refrigerator for 2-3 hrs or overnight.
Put enough oil in the pressure cooker for deep frying of onion. Deep fry it till golden brown. Drain out the onion from oil. Drain out the onion from oil. Divide into 2 parts.
Heat the oil in pressure cooker, put jeera, tejpatta, and dried red chilly in it. When jeera begins to splutter, add the marinated mutton in the pressure cooker. Crumble one part of fried onion and add to the mutton in pressure cooker. Put haldi powder and raw papaya. Sauté for 1 minute. Put 1 cup water and close pressure cooker. Cook on high till the first whistle and then reduce flame to slow and cook further for 18 minutes. Let the pressure cooker cool on its own, then open it. Evaporate the excess water from mutton.
Cook basmati rice with daalchini (1 inch), and chhoti elaichi (2). When the rice is almost done, then put off the flame. Rice should not be cooked fully at this stage. Drain off water from rice by putting in a colander.
In a big degchi, put half of the cooked mutton. Over it put half of the rice, another layer of mutton and then the leftover rice. Garnish: spread lemon juice, add chopped ginger, garlic, green chilly, leftover fried onion, and make 3 –4 lines of kesar over the rice. Put a tight fitting lid to the degchi, seal the lid with aata dough and cook on very slow flame for 5 minutes.
On the serving table, open the lid of degchi. Turn over rice and mutton to mix well. This must be done before the people who are to consume the biryaani ! Serve with raita.






6. Keema Matar


Minced goat meat – 500 gm. ( for the NRIs who don’t get goat’s meat easily :
Grind the Boneless chicken with oil, water and haldi. Then use the same process as for goat’s meat keema.)
Matar ( green peas) – 200 gm.
Oil
Salt – to taste
For keema:
Jeera – ½ tsp
Dried red chilly- 2 ( chopped finely)
Onion – 2 medium size (chopped finely)
Ginger Garlic paste – 1 heaped tbsp
Dhania patta – 1 bunch ( chopped )
Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Water – 1litre
For matar :
Jeera – ¼ tsp
Haldi powder- ½ tsp
Red Chilly powder- ½ tsp

In a pressure cooker, heat oil. Put jeera, tejpatta, dried red chilly in it. When jeera begins to splutter, add onion to it and fry it till golden brown. Add ginger garlic paste. Sauté for 2 minutes. Add all the powdered masalas and tomato and sauté for 5 minutes, till masala starts to leave oil. Add keema to it and sauté for 5 minutes. Add salt. Pressure cook on high till the cooker whistles. Then reduce flame and cook for 18 minutes. Let the pressure cooker cool on its own.
Put oil in a karaahi. Add jeera, when jeera begins to splutter, add matar. Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi. Let the matar cook on slow flame for 7 minutes. Put off the flame.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute. Put off the flame. Garnish with chopped dhania patta. Serve with steaming rice or chapaatis.






7. Chicken Chops.
Oil - for deep frying chops
Chicken leg pieces – 4
Ginger paste – 1tbsp.
For chop mixture:
Ginger – ½ inch (chopped)
Besan – 4 tbsp
Methi leaves – 2 tbsp (chopped)
Dhania patta - 2 tbsp (chopped)
Ginger – 1 inch (chopped)
Garlic flakes – 10 (chopped)
Green chilly – 3 (chopped)
Powdered masala:
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Khaane wala soda ( sodium bicarbonate) – 1 pinch
Salt

Boil chicken leg pieces with 1 tbsp ginger and salt. Separate chicken meat from bone. Mash it with you hands.
Mix all the ingredients for making chop, with the chicken. Make flat round /oval shape.
Heat oil in a frying pan and deep fry the chops till golden red and crispy. Serve with onion rings, lemon pieces and tomato sauce.




8. Mutton Goli.


Minced goat meat – 500 gm.
Egg – 2
Butter – 2tbsp
Ingredients for grinding with mutton:
Ginger – ½ inch
Dhania patta - 1 bunch
Ginger – 1 inch
Garlic flakes – 10
Green chilly – 3
Chhoti Elaichi – 2
Haldi powder- ½ tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp

Grind the above written ingredients with keema (minced mutton). In a marinating dish, transfer the above ground material. Add egg, and butter. Marinate for 2 hours.
Make round balls of keema. Heat oil in a frying pan and deep fry the keema goli till golden red.. Serve with onion rings, lemon pieces and tomato sauce.









9.Chicken Roast
Chicken – 500 gm ( boneless)
Oil – 1 cup ( whole of it will not be used)
Garlic flakes – 10 ( crushed)
Ginger – 1 inch ( crushed)
Onion – thin slices ( biryaan)
Dried Red chilly – 2
Sugar – 1 tsp
Water
Tejpatta – 2


Put a little oil to the chicken and lightly roast it on flame.
Making sugar caramel syrup: put 2 tbsp water and 1 tsp sugar in a ladle and heat the mixture till it turns brown. Put off the flame.
Put enough oil in the karaahi for deep frying of onion. Deep fry it till golden brown. Drain out the onion from oil. Take out excess oil from karaahi, leaving 8 tbsp in it. Reheat oil, put chicken pieces along with ginger, garlic, salt, dried red chilly, and tejpatta in it. Crush the fried onion in it, add 2 cups of water and let the chicken cook for 7 minutes within covered karaahi on slow flame.
Now add potato cubes to the chicken. Cover the karaahi and let chicken cook for 10 minutes on slow flame, or till it gets tender. Dry the remaining water in karaahi. Add caramel syrup, sauté and put off the flame.
Serve with chapaatis and raita.





10. Chicken Kabab


Boneless chicken – 500 gm ( cut into 3/4 inch cubes)
Curd – 50 gm. ( without water)
Onion paste – 1 tbsp.
Fried onion paste – 2 tbsp.
Garam masala powder – 2 tsp
Coconut paste – 2 tsp
chaat masala – 1 tbsp.
Red chilly powder – 2 tsp
Oil
Salt

Mix all the above except salt and oil and marinade for 3-4 hrs
Mix salt and oil, put on seekh ( skewers) and grill it till turns golden red.
Sprinkle some chaat masala. Serve with onion rings, lemon pieces, and sauce.


11. Karaahi Chicken


Chicken pieces- 500 gm. ( boneless preferably)
Oil – 3/4 cup
Jeera – ½ tsp
Tejpatta (Bay leaves) – 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Bari ilaayachi – 1
Chhotee ilaayachi – 2
Daalchini (cinnamon ) – 1 inch thin strip
Onion – 2 medium size
Ginger Garlic paste – 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Salt – to taste
Water – 1litre
Desi ghee- 1 tbsp

Wash the chicken thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and sauté for sometime over medium flame for 2 minutes.
Add ginger garlic paste, powdered masalas, chicken, salt and sauté everything for 2 minutes. Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel. Open the vessel after every 10 minutes, saute and cover again. After 30 minutes, start testing whether or not the mutton is cooked. It usually takes 30- 45 minutes to cook chicken this way as we are not putting water. It is cooking in its own steam and the water provided by cooking onion with it. Garnish with chopped dhania patta.
Add 1tbsp desi ghee when chicken is cooked. Serve warm with pulaao or garma garam pooris/ parathas/roti