Haleem | How to make Haleem | Homemade Haleem Masala Powder

As the cold weather sets in, we start craving more for warm and one pot kind of food. The moment we think of winter it is mainly the soups which come into picture. But how about trying a complete meal which comes all in a pot or something like 'one bowl meal'. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as 'Haleem' or some call it 'Daleem' any way it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.

There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.

I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat is cooked separately and then combined with other flavors and aromatics. The advantage in preparing in this way is, that you have a full control over the texture and flavor and also you can easily alter according to your preference.

By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready made or store bought masala mix.

Please have a look at the recipe video too to make things more easy and clear. Do not forget to Subscribe to my Youtube Channel to watch more videos.

Step 1: Prepare the wheat mixture

Ingredients:

• 1 1/2 cups broken wheat
• 1/2 cup chana dal
• 1/4 cup urad dal
• 3 tbsp cooking oil
• Salt

Method:

1. Wash and soak the grains and dals for 1 hour.
2. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked.
3. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

Step 2: Haleem Masala Powder

Dry roast and grind to fine powder

• 1 tsp shahi jeera (caraway seeds)
• 3 bay leaves
• 4 cloves
• 5 green cardamom
• 2 inch stick of cinnamon
• 1 tsp cumin seeds
• 1/2 tsp kalongi (nigella seeds)
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 8 dry red chilies
• 6 -7 curry leaves

Step 3: Prepare meat curry

Ingredients:

• 1 kilogram (beef/mutton/chicken) boneless or with bones
• 1 large onion sliced
• 2 tbsp ginger garlic paste
• 3 tbsp haleem masala powder
• 3-4 cups of water
• Salt
• 5 tbsp cooking oil

Method:

1. Heat oil in a pressure cooker and fry sliced onion till light brown.
2. Add ginger garlic paste and saute for half a minute and the add meat pieces.
3. Fry meat on medium heat for 1 minute and then add haleem masala powder.
4. Add enough of water and salt and cook till meat is fully done.
5. Remove the meat pieces and discard bones if any.
6. Place the meat pieces in a large bowl and pound it with stone or pestel till the fibres seperate (shred). 
7. Do not use any mixer or grinder to crush the meat.

Step 4: Assemble

Ingredients:

• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2 or 3 chopped green chilies
• Juice of 1 lemon
• 1 tsp haleem masala powder - garnish
• sliced ginger for garnish
• 1 cup fried onion (birishta for garnish)
• 3 tbsp ghee 

1. Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part - paste; 1/4 part - grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil.
2. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies and lemon juice. Stir well and cook for 5 minutes.
3. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice or haleem masala powder as needed.
4. Also adjust the consistency of haleem by adding more water if you like it more thin. 
5. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
6. Garnish with fried onion, sliced ginger and ghee.
7. Serve hot on its own.

Note:

1. If you feel haleem is too bland after cooking, add more haleem masala powder along with salt, lemon juice and green chilies.
2. If haleem is too strong then you need to add more boiled wheat. Just cook 1 cup broken wheat with salt and add it to your haleem. No need of soaking and grinding. 

You might also like other similar posts on my blog:

Mutton Haleem 

Lentil Rice & Chicken Porridge

Chinese Rice Porridge

Turkish Meat Pide | Turkish Pizza

As the name suggests, this is a Turkish specialty. Pide is actually 'Pizza' in Turkish accent probably.

What makes this Pide different from Pizza is, that you will not find the usual tomato sauce or any of the Italian flavors. So this indicates that turkish food is a blend or may be we can say a 'fusion' of European and Middle Eastern Cuisine.

Pide comes under the category of 'Mezze' which means an appetizer. It is very easy to make this dish if you have a mastery over the magical dough. I call it magical because of its versatile nature, as you can use the dough to make a pita bread, or a pizza base and of course the 'pide' pronounced as 'pea-day'.

  

Serving Size: 4 to 5 person

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 egg
• 3 tbsp. vegetable oil

Ingredients for the topping:

• 500 grams of beef mince
• 1 medium onion chopped
• 2 cloves of garlic chopped
• ½ tsp cumin powder
• ¼ tsp black pepper powder
• 2 tbsp. lemon juice
• Salt to taste
• 1 tomato chopped
• ½ cup coriander leaves chopped
• 2 tbsp. mint leaves chopped
• 1 cup mozzarella cheese
• 1 egg whisked
• 3 tbsp. cooking oil

Method:

1. In a bowl, mix together warm milk, yeast, egg, sugar, salt and oil. Mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
2. Keep the dough covered in a warm place to rise and double in size.
3. To make the topping: Heat oil in a pan and fry garlic and onion till soft. Then add mince, cumin powder, black pepper powder, lemon juice and salt. Cook till mince is fully done. Set aside and cool.
4. Add chopped tomatoes, chopped coriander leaves and chopped mint leaves to the mince mixture and mix well.
5. Pre-heat oven to 200 degree C.
6. Place the dough on a floured surface and divide into two parts. Take each part and roll out into a large rectangle roti.
7. Evenly spread 3 to 4 tbsp.  mince topping on the rolled out dough and fold the sides to give a shape of a boat.
8. Sprinkle handful of grated mozzarella cheese on the mince topping.
9. Brush the sides of the pide with whisked egg and pour the remaining whisked egg on the cheese.
10. Bake the pide for 15 to 20 minutes.
11. Cut into slices and serve hot.

Mutton Nihari

Nihari is a traditional dish and quite popular in India and Pakistan originated in the late 18th century during the last throes of the Mughal empire. Nihari comes from the word 'Nahr' which mean early morning. The authentic way of preparation involves slow cooking of the meat with bone marrow for hours, mostly overnight and then served early morning as a breakfast dish. 

Even though Nihari looks like a curry, it is mostly served with breads like naan or kulcha and not with rice. The reason must be the consistency of the curry, which goes well with breads.

You may also like to try my other mutton recipes:

                       Kadhai Mutton Chops

                  Lamb Shanks Bhuna Masala

                   Peshawari Mutton kadhai

Serving Size: 6 

Cooking time: 1 hour (in pressure cooker)

Ingredients:

• 500 gm of Lamb Shanks
• 500 gm of mutton bones
• 1 cup of sliced onion ( 2 onion)
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 2 tbsp Nihari Masala
• 4 tbsp wheat flour 
• 1 tbsp lemon juice
• 2 tsp sugar
• Salt to taste
• 5 to 6 tbsp of cooking oil

Nihari Masala: (dry roast and grind)

• 2 tbsp fennel seeds (badi saunf)
• 2 tbsp cumin seeds
• 4 green cardamom
• 2 black cardamom (badi ilaichi)
• 8 cloves
• 15 peppercorns

For garnish;

• 1/2 cup fried onion
• a small piece of ginger sliced into strips
• 2 green chilies sliced

Preparation:

1. Dry roast and grind the ingredients under Nihari Masala.
2. Slightly roast the wheat flour for 1 minute on a pan.
3. Keep fried onion ready for garnishing

Method:

1. Heat oil in a pressure cooker and fry the sliced onion till soft.
2. Add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1 tbsp coriander powder.
3. Fry well on low heat for 1 minute. Then add the lamb shanks and fry well with the spices till well coated for about 2 to 3 minutes. 
4. Now add 5 to 6 cups of water and remaining pieces of bones. Add salt and 2 tbsp prepared nihari masala. Stir well and cook on medium heat till meat is well cooked. (in pressure cooker)
5. Once the meat is cooked, release the pressure in the cooker and open the lid.
6. Continue cooking the gravy on low heat.
7. Make a mixture by adding 4 tbsp of wheat flour with 1 cup of water. Whisk well so that there are no lumps formed.
8. Start pouring this mixture into the gravy little by little, and keep stirring the gravy to avoid any lumps.
9. Finally add sugar and lemon juice and also taste and check the salt.
10. Let the nihari start to boil, reduce the heat and cook for 5 minutes.
11. Garnish with fried onion, sliced ginger and green chilies.
12. Serve hot with naan or roti. 

Kadhai Mutton Chops

This recipe of Kadhai Mutton Chops is similar to that of what you get in a Pakistani restaurants. The meat pieces are cooked separately in a pressure cooker to speed up the cooking procedure. The spices and aromatics used are very less but the flavors are great. In a pakistani cooking style, lot of tomatoes and chopped fresh ginger is used mainly for most of the kadhai dishes. This dish goes very well as a side dish with steamed rice and dal, or you can just relish it with hot phulkas or parathas.

Serves: 4
Preparation Time: 20 minutes for chopping, boiling etc
Cooking time: 30 minutes

Ingredients:

• 1 kilo gram mutton chops
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste (1 tbsp. + 1 tbsp.)
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

Method:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, garam masala powder chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Meat Lasagne | Easy way to make Meat Lasagne

Ingredients:

• 10 Lasagne sheets  (pre-cooked)
• 200 gms Mutton mince ( chicken or beef)
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp of chopped garlic
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup grated cheddar cheese (optional)
• Salt to taste
• 4 tbsp olive oil
• 1 cup green spring onion + for garnishing.

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt
• Extra milk if needed

Other Ingredients: 

• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano

Method: 

In case if you are not using pre-cooked sheets,

1. Heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
2. Reserve 1 cup of drained pasta water

For the Mutton Mince sauce:

1. Heat a sauce pan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color. 
2. Then add chopped onion and fry till it is transparent. Add tomato and fry till soft. 
3. Now add the mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce. Add half cup of water.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.
6. Sauce should not be too dry. Add some pasta water if needed.

For White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. 
3. Season with salt and black pepper powder. 
4. Remove from heat and set aside.

For baking lasagne:

1. Preheat oven to 250 degrees C.
2. Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.
3. Cover it with the a single or double layer of pasta sheets.
4. Spread a ladle full of white sauce over the sheets. (not much)
5. Repeat the steps 2, 3 and 4. Make as many layers as you desire.
6. Top layer should be good amount of white sauce topped with 2 or 3 handful of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
7. Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.
8. Serve hot. 

Note: The baking dish which I used is 22 cm by 16 cm.

Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.

Chili Seekh Kabab

Makes 10 to 12 kababs

Marinating time: overnight

Cooking time: 20 to 25 minutes

Ingredients

• 500 gms mutton mince
• 100 gms mutton fat
• 1 egg
• 2 slices of bread
• 2 tbsp lemon juice
• Salt to taste
• 5 tbsp of cooking oil
• 4 tbsp ghee for basting

Grind to a smooth paste: (masala paste)

• 1 onion chopped
• 2 green chilies chopped
• ½ cup chopped coriander leaves
• ½ cup mint leaves
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp red chili powder
• 1 tsp garam masala powder

Method:

1. In a chopper add mince, mutton fat, 1 egg, bread slices, lemon juice, salt and ground masala paste. Grind everything together till you get a smooth mince mixture.
2. Remove in a bowl and refrigerate for 3 hours minimum or overnight.
3. Take a handful of mince mixture and shape it into a seekh kabab around a wooden skewer and flatten them for even and quick cooking.
4. Heat oil in a large grill pan and place the kababs. Cover and cook the kababs for 10 to 15 minutes on each. Brush some ghee on the kababs while they are cooking to keep them moist.
5. Remove from heat and serve hot.

Note: You can also make these kababs in oven or grill it on a burning coal. These kababs can also be deep fried in oil.

Grind the mince as fine as possible for quick and fast cooking.

Lamb Shanks Bhuna Masala

Serves: 2 to 3 

Preparation time: 1 hour

Ingredients:

500 gms. lamb shanks (2)

2 medium onions sliced

1 cup chopped tomatoes

1 ½ tbsp. ginger & garlic paste

4 tbsp. yogurt

3 tsp red chili powder

1 tbsp. coriander powder

½ tsp turmeric powder

½ tsp garam masala powder

1 inch stick of cinnamon

3 cardamom

4 cloves

2 tsp amchoor powder (dry mango powder)

6 curry leaves

¼ cup chopped mint leaves

½ cup chopped coriander leaves

Salt as per taste

5 tbsp + 2 tbsp cooking oil

Method:

1. Heat 2 tbsp oil in a pressure cooker and fry the lamb shanks for 1 minute on high heat. Then add salt, ½ tbsp. of ginger & garlic paste and place the lid. Cook till lamb shanks are soft and tender.
2. Heat 5 tbsp of oil in a large kadhai and add cinnamon stick, cloves and cardamom. Then add sliced onion and fry till light golden.
3. Add ginger & garlic paste along with red chili powder, coriander powder and turmeric powder. Fry on slow flame for 2 minutes. When the masala sticks to the kadhai, then add sliced tomato, curry leaves, chopped mint leaves and amchoor powder.
4. Fry for 1 minute and then add whisked yogurt. Place the lid and cook the masala on slow flame for 10 minutes.
5. Finally add boiled lamb shanks along with 1 cup of its stock. Taste and add salt, garam masala powder and chopped coriander leaves. Cook the lamb shanks in masala for another 10 minutes on slow heat.
6. Serve hot with Roti or Pulao

Kadhai Gosht Ki Biryani

Serves: 5
Cooking time: 1 hour 30 minutes

Ingredients

For Mutton Kadhai Gravy

• 1 kilo Mutton
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

For Rice Preparation

• 4 cups of long grain basmati rice
• 2 bay leaves
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

For Dum Cooking:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow colour
• 1 tsp garam masala powder
• 4 tbsp. of ghee or butter

Method for making Kadhai Gosht Gravy:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.
5. In the same vessel pour the hot kadhai gosht gravy.
6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + colour mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
7. Repeat the step 6 with rest of the rice.
8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
10. Serve hot.

Iranian Lambshanks | Bagali Polo Ba Mahicha

Bagali Polo Ba Mahicha is a Persian delicacy. The shanks are slow cooked to perfection, and so tender that the meat almost falls of the bone; with very less spices and yet full of natural flavors from the meat itself. Asians might consider this dish to be quite bland, but it has its own unique blend of flavors and taste.

If you wish to make it a bit spicy, then you need to add more of heat ( red chili powder or black pepper) and a bit of tanginess from lemon juice.





Serving Size: 2 to 3 people
Cooking time: 45 to 60 minutes


Ingredients:

• 500 gms lamb shanks (2 pieces)
• 1 medium onion sliced
• 1 large ripe tomato chopped
• 1 tbsp chopped garlic
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 1 tbsp butter
• 2 cups vegetable stock liquid ( 1 vegetable stock cube + 2 cups water)
• Salt

Method:

1. Heat butter in pressure cooker and fry onion and garlic till light golden. Then add chopped tomatoes and fry till soft.
2. Add lamb shanks and braise on all the sides (fry). Fry till the shanks get a golden color on outside. 
3. Then add the vegetable stock, turmeric powder, cumin powder and salt. 
4. This dish can be prepared either in a slow cooking method or quick pressure cooking method.
5. I prefer pressure cooking method, which will take about 25 to 30 minutes.
6. Release the pressure and open the lid of the cooker.
7. If the gravy is too watery, then cook for another 10 to 15 minutes without placing the lid.
8. Taste and adjust the sasoning (salt etc)
9. Serve hot with Iranian Rice

Note: If you wish to make the gravy a spicy one, then add 1 tsp red chili powder, 1 tsp black pepper powder, 1 tbsp lemon juice in step 3.

Recipe: Iranian Rice

Mutton Vermicelli Biryani

A small twist in a regular biryani, where vermicelli is used instead of rice. This makes the dish versatile as it can be a royal snack for your evening guests or a nice wholesome family lunch. The vermicelli which I have used here is the pasta style vermicelli which I found in pasta section. I would not recommend any rice vermicelli for this recipe as it can be too delicate for the dum cooking. Very fine and thin vermicelli will also not work for this recipe.






Ingredients:

For the gravy

• 500 gms mutton
• 4 cloves of garlic
• 3 inch piece of ginger
• 4 green chilies (for making paste)
• 4 whole green chilies (for frying)
• 2 medium size onion
• 2 medium tomatoes
• 1/2 cup chopped mint leaves
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 cup chopped coriander leaves (3/4 cup for gravy + 1/4 cup for dum cooking)
• Salt
• 1 cup water
• 1/4 cup cooking oil (or as per your need)

Preparation:

1. Make a paste of 4 big size cloves of garlic, same amount of ginger & 4 green chilies (as per your taste).
2. Finely chop 2 medium size onions and 2 medium tomatoes.
3. Chop coriander leaves.

Method:

• Heat 1/4 cup or less oil in a pressure cooker and fry 2 onions finely chopped till soft and transparent. Then add 4 whole green chilies, ginger+garlic+green chili paste and chopped mint leaves.
• Add chopped tomatoes, 1/2 tsp turmeric powder & 1 tsp garam masala powder. Fry well till tomatoes are well combined.
• Then add mutton pieces, salt and 1 cup water, cook for 1 minute. Place the lid and pressure cook for 20 minutes or till mutton is cooked. Once cooked add 3/4 cup chopped coriander leaves.
• Remove some of the top layer of oil from the gravy and set aside for later use (dum cooking).

For Preparing Vermicelli

Ingredients:

• 500 gms Pasta Vermicelli 
• 1 large onion sliced & deep fried 
• 2 tbsp vinegar
• 2 tbsp cooking oil
• Salt
• 1/4 cup warm milk + few drops of rose water + Saffron strands
• 1/2 cup coriander leaves
• 3 tbsp ghee 

• Heat a large vessel (this will be used for dum cooking) filled with water (3 or 4 times more than the vermicelli). Bring to a boil with vinegar, salt and oil.
• Add the vermicelli and cook for 5 to 7 minutes. Do not over cook as it has to be dum cooked again.
• Drain the vermicelli in a colander and set aside.
• In the same vessel (in which vermicelli was cooked) pour the hot mutton gravy.
• On the gravy, spread half of the cooked vermicelli and sprinkle with half of milk + rose water + saffron mixture. Sprinkle a half of chopped coriander leaves and half of fried onion. 
• For third layer repeat the previous step with rest of the cooked vermicelli.
• Make some deep dents so that the steam can easily circulate. Pour some ghee and some oil from top layer of the mutton gravy over the vermicelli and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
• Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
• Serve hot with Raita or salad.

Step by step pictures

Bhatkali Style Mutton Biryani

Ingredients:

• 1 kilogram mutton with bones
• 1 large onion sliced & deep fried
• 5 cloves of garlic
• 3 inch piece of ginger
• 5 green chilies (for making paste)
• 5 whole green chilies (for frying)
• 4 medium size onion
• 2 large tomatoes
• 1/2 cup chopped mint leaves
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 cup chopped coriander leaves (3/4 cup for gravy + 1/4 cup for dum cooking)
• Salt
• 1 cup water
• 1/2 cup cooking oil (or as per your need)

For Rice:

• 4 cups basmati long grain rice (1 cup = 250 gms)
• 4 cardamom
• 3 bay leaves
• Some chopped coriander leaves 
• 2 tbsp vinegar
• 2 tbsp cooking oil
• Salt
• 1/4 cup warm milk + few drops of rose water + Saffron strands
• 3 tbsp ghee 

Preparation:

1. Wash rice till water runs clear. Soak for 20 minutes.
2. Chop 1 large size onion or 2 medium size into slices. Deep fry and set aside.
3. Make a paste of 5 big size cloves of garlic, same amount of ginger & 5 green chilies (as per your taste).
4. Finely chop 4 medium size onions and 2 large tomatoes.
5. Chop coriander leaves.
6. Mix together warm milk, rose water and saffron.

Method:

• Heat 1/2 cup or less oil in a pressure cooker and fry 4 onions finely chopped till soft and transparent. Then add 5 whole green chilies, ginger+garlic+green chili paste and chopped mint leaves.
• Add chopped tomatoes, 1/2 tsp turmeric powder & 1 tsp garam masala powder. Fry well till tomatoes are well combined.
• Then add mutton pieces, salt and 1 cup water, cook for 1 minute. Place the lid and pressure cook for 20 minutes or till mutton is cooked. Once cooked add 3/4 cup chopped coriander leaves.
• Remove some of the top layer of oil from the gravy and set aside for later use (dum cooking).

For Rice Preparation

• Heat a large vessel (this will be used for dum cooking) filled with water (3 or 4 times more than the rice). Bring to a boil and add bay leaves, cardamom, vinegar, chopped coriander, salt and oil.
• Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
• Drain the rice in a colander and set aside.
• In the same vessel (in which rice was cooked) pour the hot mutton gravy.
• On the gravy, spread half of the cooked rice and sprinkle with half of milk + rose water + saffron mixture. Sprinkle a half of chopped coriander leaves and half of fried onion. 
• For third layer repeat the previous step with rest of the rice.
• Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee and some oil from top layer of the mutton gravy over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
• Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
• Serve hot with Raita or salad.

Shahi Mutton Korma | Mughlai Mutton Curry

This is a Mughlai style rich mutton gravy and a very special one for me because while preparing this curry, I shot my first cooking video. Well, I enjoyed each and every moment of the shot, even though it was a lengthy process and do not ask about the mess created while shooting. This curry can not be on your daily cooking list, because of its richness from the nuts and cream. And also the procedure, which is a bit more tedious than our other usual daily curries. But you can surely impress your guest at a special lunch party or any festival occasions with this finger licking and amazing curry paired with a very special and unique Pudina Pulao or even any kind of Naan or Kulcha.









Serving Size: 4 to 5
Preparation time: 20 - 30 minutes 
Cooking time: 30 minutes 


Ingredients:

• 500 gms Mutton
• 2 medium onions
• 2 medium tomatoes
• 1 tbsp ginger & garlic paste
• 4 tbsp yogurt
• 4 green chilies
• 1 tbsp tomato puree
• 3/4 tsp turmeric powder (divided)
• 2 tsp red chili powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1/2 tsp garam masala powder (divided)
• 1 tbsp kasoori methi (dried fenugreek leaves)
• 2 tbsp cream
• 8 cashew nuts
• Few strands of saffron
• 1/2 tsp kewra water
• 1/4 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• Salt
• 2 tbsp ghee.
• 5 tbsp cooking oil.
• Whole Spices - 2 bay leaves, 4 green cardamom, 2 big cardamom, 5 cloves, 1 inch stick of cinnamon, 1 tsp shahi jeera.

Preparation:

• Cook mutton pieces in a pressure cooker along with 1 tbsp ginger & garlic paste, 1/4 tsp turmeric, 1/4 tsp garam masala powder and salt. Set aside along with the mutton stock.
• Chop 2 medium onions, 2 medium tomatoes, 4 green chilies, mint leaves and coriander leaves.
• Keep all the whole spices ready.
• Soak saffron in few drops of warm water.

Method:

1. Heat 2 tbsp of ghee in a pan. Add all whole spices followed by chopped onion. Saute till they become soft and then add chopped mint leaves, green chilies and cashew nuts. Fry for 2 minutes, remove from heat and cool.
2. Grind the fried onion with few drops of water to a smooth paste and set aside.
3. Heat 5 tbsp of cooking oil in a saucepan and fry chopped tomatoes along with 2 tsp red chili powder, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1/4 tsp garam masala powder and 1 tbsp kasoori methi. Fry the masala for few seconds and then add 1 tbsp tomato puree and 4 tbsp yogurt. Mix well and cook for 2 minutes.
4. Now add the onion - cashewnut paste and the cooked mutton along with the stock. Stir well, place the lid and cook on low flame for 5 minutes.
5. Finally add saffron water, 1/2 tsp kewra water, 2 tbsp cream and chopped coriander leaves. Taste and check the salt and add if needed. Cover and cook for another 5 minutes.
6. Serve hot with Pulao or naan.