Rajasthani Laal Maas

Ingredients: (will serve 5-6)

Mutton 1Kg

For the marinade:

1. 4 tablespoons lemon juice
2. 1 tablespoon Kashmiri Chilly
3. 1 tablespoons ginger paste
4. 2 tablespoon Garlic paste
5. 1 tsp turmeric

For the Sauce/Gravy

1. 1 cup + 2 tablespoon  cooking oil
2. 5 cup (sliced in thin half moons)
3. 2 bay leaves
4. 4 small green cardamom, split
5. 2 black cardamom. split
6. 3″ cinnamon stick
7. 4 cloves
8. 3-4 red dry chili 
9. 1.5 cup drained yogurt
10. 2-3 tablespoons minced garlic, to add to the curry, after the dish is cooked on the meat and then cover and keep till ready to serve
11. fresh lime to drizzle on the curry

Preparation:

Rub the lemon juice, salt, turmeric and the chili powder to the mutton pieces, reaching inside the slits and let them sit for about half an hour.

In the meantime combine the rest of the ingredients for the marinade. After half an hour, toss the mutton pieces in the marinade and set aside. Let it rest for about 4 hours at least, overnight works best.

Heat oil in a large thick bottomed pan. Add the thinly sliced onion and cook slowly until they are fragrant and start to caramelize this process will take anywhere from 15 minutes. Once the onions are near done and a lighter shade of brown add the bay leaves, cinnamon, cardamoms and the clove to the pan. Sauté for about a minute and add the marinated mutton pieces. Save any extra marinade.

Increase the heat and make sure the mutton pieces are in a single layer (try your best) as they need to be browned. Cook while occasionally tossing them, coating them with the spice mix and onions and browning them on all sides. All the pieces should have light brown spots. It will take about 15-25 minutes approximately.

In 1/2 cup water combine coriander powder, Mutton Masala (1/2 Tbsp), ground whole chilies and salt. Add the extra marinade to the pan if you have any. Add this spice and water mix to the pan and cook slowly at medium heat while tossing the Mutton pieces and spices frequently. Cook for about 15 minutes adding curd slowly (the time will vary – watch for the oil to separate and leave the sides of the pan) until there is almost no water and the spice mix separates and the oil leaves the sides of the pan.

Add the 6-7 cups of warm water, tightly cover and pressure cook until the Mutton is done and almost falling off the bone it will take somewhere around 30 Minutes on slow flame. Open the lid, the curry should be soupy and should start to look cooked with the patches of red oil, floating on the top of the curry. Switch off the heat if done and cover. If you feel there is too much water left (the consistency will be soupy with lot of liquid gravy to dunk your bread in), partially cover and cook for some more time till it reaches the right consistency.

You delicious Rajasthani Laal Maas is ready!!

Authentic Hyderabadi Chicken Biryani

Ingredients:

Tender Chicken - 1kg Briyani cut

Basmati rice - 1kg Basmati Rice

Onions - 4 medium, slice

Ginger garlic paste - 4 tsp

Kashmiri Chilli powder - 3 tsp

Coriander powder - 3 tsp

Turmeric powder - ½ tsp

Garam masala powder - 3 tsp

Nut meg powder - 1/8 tsp

Coriander leaves - 1 bunch

Mint leaves - 1 bunch

Green chillies - 4

Shahi jeera(black cumin) - 2 tsp

Bay leaf - 2

Yogurt - 1 Cup

Lemon juice - 3 tbsp

Milk - ½ cup

Saffron food color - 2 pinches

Oil - 8tbsp

Ghee - 4tbsp

Salt to taste

Method:
   1. Rinse and soak the basmati rice for at least 40 minutes.
   2. Wash the chicken pieces clean and drain the water well.
   3. In a kadai, pour some oil enough for deep frying. Deep fry the onions to golden brown and crispy. Put them aside to cool.
   4. In a bowl, mix the chilli powder, turmeric powder, coriander powder, salt, ginger garlic paste, garam masala, 6 tbsp oil, 2tbsp lemon juice and the yogurt. Mix this marinade well.
   5. To this add some of the fried onions, and add some of the coriander and mint leaves Crush the onions and the coriander and mint leaves as you mix.
   6. Add the chicken pieces to this mixture and mix well. Add the slit green chillies to it. Cover it and let it marinate for at least 3-4 hours (preferably overnight in a refrigerator).
   7. Now take a big bowl of water and let it boil, to this add shahi jeera, the nutmeg powder, remaining 2tbsp oil, cashew nuts, the bay leaves and salt. As soon as the water comes to a boil add the drained rice. You can see that the rice starts to jump in the water, which is when you drain the rice from the hot water. Make sure all the water is well drained. Put this aside.
   8. Take a deep non stick pan where the biryani will cook on dum, apply some butter. Then arrange all the marinated chicken pieces, so that it covers the bottom of the bowl.
   9. Add some fried onions on the meat, some mint and coriander leaves, and drizzle some lemon juice on top of it.
  10. Now layer the rice over the meat and spread it well. Sprinkle the remaining fried onions, lemon juice, mint and coriander leaves over the rice.
  11. In a small cup, dissolve the saffron food color in water. Add this saffron solution to the milk, mix well      and spread this over the rice.
  12. Now pour the ghee on the rice.
  13. Cover the bowl with a tight lid so that the air doesn’t escape. I put the chapati dough around the lid to seal it tight.
  14. Put it on a high flame for 10 minutes, reduce the flame to the lowest number and let it cook for another 40 minutes. You can smell the aroma when it is done.

  15. Serve hot with raita, mirchi ka salan, or any non-vegetarian gravy. Garnish with sliced vegetables and a

lemon wedge.