Health for life

If am in hurry or feel like lazy to cook, i know ill be making my dinner or lunch with my pressure cooker. Every trip to India,we never forget to get a new pressure cooker, even if someone ask me wat to get for me from India, ill ask them to bring me the recent one, needless to say i have a bunch of pressure cookers with different sizes and brands.While going through my non vegetarian recipe list, i wasnt able to see my usual pressure cooker method mutton kurma, recently i prepared this quick version of my mutton kurma for our weekend lunch and clicked it without any fail to post it today.

Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.Sending to 60days of Christmas hosted by Priya and Divya and  to Jaleelas Bachelors Feast.


1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil

To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts

Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.

Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.

Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.

Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.

Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.

Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.

Close the lid of the pressure cooker and cook upto 5whistles.

Once the steam gets released, add the chopped mint leaves and give a stir.

Serve hot with rice or rotis.

Making Dindugul famous thalapakattu briyani is quite like a dream for me, i tasted this flavourful briyani long back. Dindugal is a city in Tamilnadu state of Southern part of India,this city is famous for its fort, locks and steel safes, also very popular for thalapakattu or thalapakatti briyani. This briyani is quite special in taste as its goes for special rice called Seeraga samba rice and the slow cooking process.I was planning to make this mutton briyani since a long,finally i prepared them for our todays lunch.Thalapakattu briyani tastes surely different from other briyanis you have already tasted.

The secret of this briyani is to grind each ingredients and frying them until a nice aroma comes from. This briyani will definitely goes for a time consuming cooking process but i will definitely says that its worth to give a try this super flavourful,inviting briyani. You can prepared this briyani either with chicken or mutton, i went for mutton and used usual basmati rice as i dont get seeraga samba rice here.Sending to Asiya Omars Feast of Sacrifice.


1kg Mutton (cut as medium size pieces)
2nos Onions
2nos Tomatoes
1tsp Ginger paste
1tsp Garlic paste
4nos Green chillies
1/2cup Mint leaves
1/4cup Coriander leaves
1/2cup Grated coconut
2nos Bayleaves
3nos Cloves
2nos Cinnamon sticks
1no Cardamom
1tsp Roasted cumin powder
3cups Basmati rice
Oil
Ghee
1/2 Lemon

For marination:
1cup Yogurt
1/2tsp Ginger garlic paste
2tsp Red chilly powder
2tsp Coriander powder
1/4tsp Turmeric powder
1tsp Garam masala powder
1tbsp Lemon juice
Salt

Marniate the mutton pieces with all the ingredients under the list for marination and keep aside atleast for 2-3 hours, even more better if you prepared it overnite and keep in fridge.

Wash the basmati rice twice and soak with enough water for 15minutes.

Now grind the onions with green chillies,coriander leaves, mint leaves as coarse paste.

Grind the tomatoes as coarse paste and keep aside.

Grind the coconut as fine paste and extract 2cups of coconut milk and keep aside.

Pressure cook the marinated mutton pieces upto three whistles with a cup of water. Once the steam gets released, strain the stock from the cooked meat and keep the meat and the stock aside.

In a large vessel, heat the oil and ghee.. Fry the bayleaves, cloves,cardamom,cinnamon sticks until they turns brown, add immediately the coarse onion paste and fry for few minutes.

Add now the tomato paste, ginger garlic paste and fry everything until the raw smell goes away,finally add the cumin powder and fry againfor few minutes.

Now add the cooked mutton pieces and cook for few more minutes.

Meanwhile strain the excess water from the soaked rice, add this rice to the cooking meat mixture and cook covered for 5minutes in low flame.

Add the 2cups of coconut milk and cook for 5minutes, once its starts bubbling, add the 3cups of meat cooked stock water, salt (if needed) and cook in medium low flame.

Mine took 15minutes to get ready, once the rice cooked well, squeeze out the juice from half of the lemon and give a stir.

Serve hot with raita and hard boiled eggs.

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