Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani

Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani is a simple biryani recipe compared to other non-veg  biryani recipes yet with full of flavours. I love all types of biryani but coming to keema biryani, I’ve the feeling of each & every grain of rice has got the real taste of mutton, all because the minced meat  with the flavouring masala has got infused in the biryani rice so well.

This biryani  happened to be our weekend lunch those years when my son didn’t like to eat mutton pieces. I used to make this biryani quite often to make him eat goat meat.  After a long time, I’m preparing this biryani and as usual, it turned out awesome.

Recipe for Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani:

Cuisine : Indian

Category: Main Course

Cooking time : 30 Minutes

Serves – 3-4

Ingredients:

•      Seeraga samba rice – 2 cups
•      Minced Mutton/ Keema (boneless) – 300 gm
•      Onion (Big) – 2 Nos (chopped lengthwise)
•      Tomato – 2 Nos.(Medium)(chopped)
•      Green chilli – 2 Nos.
•      Fresh Curd – ½ cup
•      Ginger, garlic paste – 2 tbs
•      Chilli powder – 2 tsp
•      Garam masala powder – 1 tsp
•      Turmeric powder -1 tsp
•      Coriander leaves (finely chopped) – ¼ cup
•      Mint leaves (finely chopped) – ½ cup
•      Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -3 tbs
• Ghee – 1 tsp (optional) 

Method:

1. Wash mutton keema well with water, squeeze out the keema & keep aside.
2. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
3. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger garlic  paste and sauté till the raw smell of the masala goes off.
4. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
5. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
6. Then  add the mutton keema , sauté well,  add half portion of coriander  & mint leaves.
7. Add required salt  and  a cup of water, close the lid and wait for  4  whistles and switch off.
8. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
9. Now open the pressure cooker, measure the keema gravy, add water so that the gravy+water =4 cups for 2 cups of rice and keep it aside.
10. Transfer the above measure of gravy & water to a pressure pan & bring it to boil. When it boils add rice along with the balance coriander, mint leaves and  needed salt. You can check for spice also at this stage and you can add if needed. Drizzle ghee on top, if using.
11. Close the lid and wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for other Biryani Recipes.

Your hot, spicy, tasty  Mutton Kaima Biryani is ready to serve! I have served the mutton biryani with onion raita and Elumbu Thanni Kuzhambu J

Note:

Cooking time for mutton keema varies and you should decide the whistles allowed while cooking mutton.

You can prepare this biryani with basmati rice also.

  

Tags: Mutton kaima biryani recipe, Minced meat Biriyani recipe, how to make mutton keema biriyani at home, Mutton kaima biryani with seeraga samba rice, mutton biryani with jeera samba, jeera samba mutton keema  biryani recipe, seeraga chamba rice minced mutton biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga samba rice, minced goat meat biryani, minced goat biryani with basmati rice, mutton biryani with raita and elumbu thanni kuzhambu, hotel style mutton kaima biriyani recipe, pressure cooker mutton kaima biryani recipe, minced meat biryani recipe, 

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Mutton Recipe Collection…From Rani’s Treat

MuttonRecipe Collection…From Rani’s Treat

Here you can find collection of  authentic mutton recipes and most of them based on my native cuisine, Chettinad.  I need not tell about the specialty of Chettinad cuisine when coming to non-veg dishes, as everyone knows.  The recipes, I’ve shared here are the simple one without compromising the taste. Stay tuned for more Chettinad style recipes in future…

Tags: Rani’s Treat Recipe Collection, Mutton recipe collection, Chettinad mutton recipes from Rani’s Treat, Chettinad non-veg recipes, Simple mutton recipes

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Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves

Gongura Mamsam | Gongura Mutton | Goat Meat Curry with Red Sorrel Leaves is a specialty from Andhra Cuisine. Its tangy taste infused from the gongura leaves is finger licking good with any rice or roti.  Andhra meal, veg or non-veg, will never be complete without a dish made using these gongura leaves.

Few days back  I came to know that  a Pot-Luck  Lunch was to be arranged in my husband’s office and I was clueless on the dish till yesterday until I saw my “keerai kaara amma” (Greens vendor) with loads of these fresh leaves.  I bought a bunch, having this spicy, tangy curry in mind. But I had second thoughts about this because last year for the same pot-luck lunch, I made “Murgh Methi” which is again a non-veg item, Chicken with methi leaves (greens).  I just got a little fear in my mind, everyone will brand me as my son does J. He says everyday on seeing something green in his plate “Don’t you know anything other than green colour in food, like brown, red or something?”  That’s true…I’m addicted to greens, whenever I see greens fresh, I have an impulse to buy all of them. Some people club all the different greens as one but I enjoy the distinct flavour of each one. 

About these gongura leaves, it’s unique in everything, flavour, taste, final appearance of the dish, etc. There are two varieties of gongura, red stemmed & green stemmed. The red stemmed leaves are more sour than the green stemmed. These leaves are rich in iron, folate, calcium & essential vitamins. I’ve already posted the recipe for Gongura Rice which is really tasty on par with our Pulihore | Puliyotharai | Tamarind Rice.

For Pot-Luck lunch, I prepared Gongura mamsam out of 1 ½ Kg mutton, as semi thick gravy to suit for both plain & flavoured rice as well as rotis. I’ve simplified the procedure to make it as quick as possible since the traditional Andhra recipe calls for many steps. But I’m sure that I got the real, authentic taste of Gongura mutton.

Here is the recipe!

Ingredients:

• Mutton (Boneless) – 1 ½ Kg
• Gongura leaves –  2 cups
• Ginger garlic paste – 4 tbsp
• Green chillies (slitted) – 4 Nos.
• Onion (finely chopped) – 2 cups
• Tomato (finely chopped) – 1 cup
• Red chilli powder – 2 tbsp
• Coriander powder – 3 tbsp
• Turmeric powder – 1 tsp
• Garam masala powder – 1 tsp
• Pepper powder – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 4 tbsp + 1 tsp
• Bay leaf – 2 Nos
• Cinnamon 2" piece – 2 Nos
• Fennel seeds  – 1 tbsp
• Curry leaves - few

Method:

1. Wash mutton thoroughly,  dice into required size, drizzle some turmeric powder, mix well and keep aside.
2. Pluck only the gongura leaves from the stalks, wash very well in water and keep  aside.
3. Cut onion, tomato, green chilli as mentioned above and keep aside.
4. In a pressure cooker, heat oil and season with the items given “For seasoning”.
5. Then add ginger-garlic paste & sauté in simmer till it becomes brown but not burning the paste.
6. Add onion and sauté till it becomes golden brown in colour.
7. Add tomato and sauté till it becomes mushy.
8. Add all the spice powders and salt, except garam masala & pepper powder and sauté well till the oil oozes out.
9. Add the mutton pieces,  sauté till the masala gets coated with the mutton pices evenly and the colour of mutton changes a bit.
10. Add 1 cup of water, close the lid and pressure cook the mutton for 5  whistles in simmer. Switch off.
11. In the mean time, place a kadai, heat 1 tsp oil. To this add the washed gongura & sauté until the leaves  wilt. Within few seconds, the leaves turn into brown colour. Allow to cool.
12. In a blender, add the wilted greens and pulse it coarsely, just 1 or 2 times & keep aside.
13. Once the pressure gets released from the pressure cooker, open the lid, add the coarsely ground gongura, pepper powder & garam masala powder. Mix well and bring it to a boil.
14. Check for spice & salt at this stage and if you want, you can add more now.
15. Once the gravy gets the required consistency, switch off.

Your spicy, tangy, creamy Gongura Mamsam is ready to serve!

Note:

• The quantity of spice powders & green chillies in this recipe purely depends on the sourness of gongura leaves. 
• Don’t grind the cooked gongura into a fine paste.
• Mutton cooking time varies with the quality of mutton.

Tags: Gongura Mamsam recipe, Andhra Style Gongura mutton, Mutton with red sorrel leaves, Mutton curry with gongura leaves, Goat meat and gongura leaves curry, Mutton curry for rotis, Mutton Gongura curry for variety rice, spicy mutton gongura curry, creamy mutton curry with sorrel leaves, Andhra special mutton recipe, How to cook gongura mutton at home?, Recipe for cooking goat meat with sorrel leaves, Goat meat with greens recipe, Goat meat with sour leaves recipe, Mutton recipes

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Aattu Kaal Soup | Goat Trotters Soup | Goat Feet Soup

Aattu Kaal Soup | Goat Trotters Soup | Goat Feet Soup  is a spicy soup prepared with “smoked” | “fire roasted”  legs of a goat / lamb. This soup is a specialty from South India and generally  prepared hot & spicy with generous addition of pepper. The hotness of the soup with the smoky flavour makes this soup unique among all other non-veg soups which everyone should enjoy.

Generally, any soup or broth prepared with animal bones have numerous health benefits and this “attu kaal” soup is one of the very best.  Doctors themselves prescribe this soup for patients recuperating from fracture. It is very good for those who are weak and sick, for growing children, feeding mothers and  those who suffer from arthritis. I will not recommend this soup for people with cholesterol problem but they can have it rarely, may be once in 2 months.

 Ingredients:

• Aattu Kaal | Goat Trotters (smoked)– 8 pieces
• Shallots (finely chopped) – 10 Nos
• Ginger garlic paste – 1 tbsp
• Green chillies (slitted) – 2 Nos.
• Tomatoes (finely chopped) – 2 Nos
• Garam masala powder – ½ tsp
• Turmeric powder – ½ tsp
• Pepper powder – 1 tsp
• Coriander leaves (finely chopped) – 3 tbsp
• Salt to taste.

Method:

1. Wash the goat feet well with water. Rub them hard and ensure that no hair is left on them and keep aside.
2. Add all the above ingredients except pepper powder in a pressure cooker with 3 cups of water.
3. Cook in simmer for about 30 minutes.
4. Allow the pressure to leave by itself.
5. Open and transfer the contents to soup bowl with pepper and garnish with coriander leaves.

Hot & spicy aattu kaal soup is ready to enjoy!

Note:

• The cooking time will vary with the type of goat legs you choose. If it is tender then 30 minutes of cooking is enough otherwise you should allow to cook more.
• If you want you can season the soup with cinnamon & fennel seeds.

Tags:

Aattu kaal soup recipe, Aatu kaal soup, Aatukal soup, Lamb trotters soup, Goat trotters soup, Healthy recipes, Mutton recipes, Bone recipes, Goat feet soup recipe, Soup recipes, Mutton soup recipes, Lamb feet soup, Mutton Leg bone soup recipe, smoked goat feet soup recipe, smoked lamb trotters soup

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Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval

Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval is a simple dish but a tasty one.  The preparation is almost like what  we do for “egg scramble”. My grandma used to make moolai poriyal  by adding eggs with brain which would taste like egg burji.  Today I don’t want to add volumes to my dish and hence I decided to make a simple masala. This can be served as  a starter as well as a side for sambar, rasam or curd.

Ingredients:

• Goat Brain – 1 No.
• Shallots (finely chopped) – 5 Nos.
• Ginger garlic paste – ¼ tsp
• Tomato (finely chopped) – ½ No.
• Red chilli powder – ¼ tsp
• Turmeric powder – a pinch
• Pepper powder – ½ tsp
• Salt to tatse

For seasoning:

• Oil – 1 tbsp
• Fennel seeds – ½ tsp
• Curry leaves – few.

Method:

1. Wash the brain in running water and cut into bite size cubes and keep aside.
2. In a non stick pan, add oil and season with the items given “For Seasoning”.
3. Add shallots, fry till onions turn golden brown in colour.
4. Add ginger garlic paste and sauté till the raw smell goes off.
5. Then add tomato and fry till it becomes mushy.
6. Now add all masala powders & salt except pepper powder and sauté for a minute.
7. Then add ¼ cup of water and cook for 2 minutes.
8. Now add brain pieces and combine with the masala gently without breaking the pieces.
9. Cook covered in simmer for about 5 minutes turning the pieces once in between.
10. Finally add pepper powder, mix everything well and switch off.

Tasty Goat Brain Fry is ready in minutes! We had this yummy fry with Markandam Soup |Nenju Elumbu Soup…

Note:

• Brain will get cooked in few minutes. You can confirm this by checking the red lines on the brain become invisible.

Tags: Aattu Moolai Masala Recipe, How to prepare masala with goat brain, How to cook brain, Goat brain fry recipe, moolai masala, moolai varuval recipe, brain fry recipe, Chettinad moolai masala recipe, Aattu moolai varuval recipe

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Liver soup | Goat Liver Soup | Mutton Liver Soup | Earal Soup

Liver soup | Goat Liver Soup | Mutton Liver Soup | Earal Soup is a healthy  soup, very good for kids, pregnant ladies & lactating mothers. It also helps people to recover from anaemia since liver is supposed to be very high in iron content. As I said in my earlier post for Nenju Elumbu Soup, it has been a practice to have mutton based soups after oil bath during weekends. My grandma used to make anyone of these soups and we used to enjoy a lot.

Unlike other soups, it doesn’t need sautéing, grinding, adding thickening agents, etc. Very simple recipe but the health benefits are many. Even if your kid doesn’t like to eat the liver pieces, it is enough if he/she is made to drink the soup to get the total benefits of liver. This is the way I get my son to enjoy the health benefits of liver.

Ingredients:

• Mutton Liver | Goat Liver - 100 gms
• Shallots – 20 Nos or Big onion (finely  chopped)– 1 No.
• Tomato            (finely chopped)         - 1 No
• Turmeric powder – 1 tsp
• Coriander leaves ( finely chopped) – 1 tsp
• Pepper –Jeera powder – 1 tbsp
• Salt as required

Method:

1. Wash the goat liver in running water and cut into small pieces.
2. Add all ingredients listed above and 3 cups of water in a pressure cooker. Pressure cook for about 10 minutes in simmer.           
3. Let the pressure subside on its own.
4. Then open the pressure cooker, check for spice & salt and adjust accordingly.

Hot, peppery  mutton liver soup is ready to serve! It can be served with any starters like Mutton Kola Urundai!! Always, I serve the soup atleast 1 hour before having lunch.

Note:

• Try to use shallots since it will add up special flavour, taste to the soup.

Tags: Mutton liver soup, mutton soup recipes, Aatu earal soup recipe, Mutton liver charu,  Goat liver recipes,  Liver soup,  Goat Liver charu, Goat liver soup,  Mutton liver pepper soup, Earal soup, ஆட்டு ஈரல் சூப் 

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Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry

Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry is an authentic South Indian – Chettinad Special recipe. Liver is known as “Earal” in Tamil and  “Kaleji” in Hindi. My grandma used to make lot of recipes with  goat liver. She used to prepare any one  and force us to eat since it is rich in iron and vitamins.Today, I thought of making liver pepper fry since many restaurants have this as their signature dish and I found many people opt for this fry.  But I changed my mind to make this liver masala since I have got all the ingredients on hand. This liver masala is very tasty and easy to prepare. It gets cooked in 20-30 minutes and doesn’t need pressure cooking.

I’m not sure how many of you would want to prepare this dish at home because mostly people don’t buy mutton | goat meat as it is believed to be high in fat content, especially the goat liver. But homeopathy doctors advise us to take goat meat atleast once in a week while allopathy doctors advise us to take lean meat i.e. chicken. I think they serve the society in maintaining the ecological system J J! My personal suggestion is to go in for goat meat atleast twice in a month, especially for kids. This goat liver is rich in protein, iron and other vitamins & minerals and hence very good for growing children and people who are anaemic.

Now we go for the recipe.

Ingredients:

• Goat liver – 250 gms
• Shallots (finely chopped) – 15 Nos.
• Ginger garlic paste – 1 tbsp
• Tomato (inely chopped) – 1 No.
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Coriander powder – ½ tsp
• Pepper powder – ½ tsp
• Coriander leaves (chopped) – 1tbsp
• Salt to taste

For seasoning:

• Gingelly oil – 1 tbsp
• Cinnamon -1” piece
• Fennel seeds – 1 tsp
• Red chilli – 2 nos
• Curry leaves – few

Method:

1. Wash the liver thoroughly in running water and dice it into big cubes.
2. In a heavy bottomed kadai, add oil and season with the items given “For seasoning”
3. Add ginger garlic paste and sauté till the raw smell goes off.
4. Then add onion and fry till it becomes golden brown.
5. Add tomato and sauté till it becomes mushy.
6. Add all masala powders except pepper powder and mix everything well.
7. Now add liver pieces and sauté till all liver pieces get coated with the masala and the oil oozes out from the masala.
8. Now add ½ cup water, combine everything and cook with the lid closed while stirring in between.
9. After 20 minutes, check if the dish has reached thick gravy consistency and  the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly.
10. When the gravy is about to dry,  add pepper powder & chopped cilantro, mix everything and switch off.

Your tasty, spicy Goat Liver Masala is ready to serve! You can have this with hot steamed rice, rotis or with biryani |pulao.

Note:

• Always prepare any  dish with “fresh bought” liver on the same day.
• If you want, you can make this dish with thick gravy by adding one more tomato.

Tags: Chettinad style Liver Masala recipe, ஈரல் வறுவல், Goat liver fry recipe, Mutton kaleji recipe, Aattu Earal recipes, Mutton liver recipes, Goat liver recipes, South Indian Liver Masala recipe, Easy liver recipe, Chettinad liver recipes, Goat liver pepper fry 

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Mutton Chukka | Mutton Dry Chukka

Mutton Chukka is yet another spicy fry made with boneless mutton | goat meat.  I have tasted  varieties of mutton chukka and the method of preparation varies from place to place but I always opt for Chettinad Mutton Chukka | Mutton Dry Chukka. This  is a dry fry item which can be  made with minimal ingredients as compared to any non-veg recipes and by following simple steps. I would suggest this recipe for a bachelor if anyone wants to try  a simple recipe with mutton which suits best  even for rasam and to make the meal exotic & something different. It goes well with non-vegetarian gravies like Elumbu Sambar, Elumbu Thanni Kuzhambu, etc., and also can  be had with any vegetable sambar, rasam, curd rice, variety rices | pulaos.

Ingredients:

• Mutton ( Boneless) – ¼ Kg.
• Ginger garlic paste – 1 tsp
• Turmeric powder – ½  tsp
• Small Onion (finely chopped) – 15 Nos.
• Garlic (finely chopped) – 8 to 10 Nos.                       
• Tomato (finely chopped) – 1 No. (small)       
• Red chilli powder – 1 tsp
• Pepper-Jeera powder – 1 tsp
• Salt to taste.

For seasoning:

• Bay leaf – 1 no.
• Cinnamon – 1” piece
• Kal paasi  - 1 piece
• Fennel seeds – 1 tsp
• Red chilli – 2 Nos.
• Curry leaves – few
• Gingelly Oil – 2 tbsp

Method:

1. Wash mutton thoroughly, cube it and pressure cook along with salt, ginger-garlic paste, turmeric powder and ½ cup water  for about 3 whistles and 5 minutes in simmer.
2. Take a non-stick pan | heavy bottomed kadai, pour oil (preferably gingelly oil), season with items one by one given under seasoning.
3. Add onion and garlic, fry till it becomes golden brown.
4. Next add tomato, fry till it gets mashed well, then add red chilli powder, sauté till oil gets separated. Then transfer the contents from the pressure cooker, mix well, add required salt ( remember we add salt while cooking mutton), cover with the lid and cook for 5 minutes.
5. Open the lid and allow the water from the gravy to get dry completely by stirring in between.
6. When the fry becomes dry without any gravy, add  pepper- jeera powder,  mix well and switch off.

Your Chettinad Mutton Chukka is ready to  be served with hot steaming rice as I said earlier. I love to have this chukka with tamarind rice. Try this combo for yourself!

Note:

• Carefully add salt while frying because this fry won’t need much salt.
• Mutton chukka needs some  spiciness  but you can either raise |  reduce the red chillies and chilli powder according to your spice level.

Tags: Recipe for mutton chukka, Authentic Chettinad Mutton Chukka recipe, How to prepare Chettinad Mutton Chukka? Restaurant style mutton chukka recipe, Bachelor’s recipe with mutton, Bachelors’ mutton chukka recipe, Mutton fry recipe, Chettinad mutton fry recipe, Mutton dry fry recipe, Mutton fry recipe without gravy, Chettinad mutton dry chukka recipe, Dry mutton chukka recipe

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Mutton Biryani / Goat Biryani (Seeraga Chamba Mutton Biryani)

Mutton Biryani/ Goat Biryani is the one which will tempt every non-vegetarian biryani lovers. I guess there will barely be anyone who will say “No” to this yummy biryani. Whenever I prepare a dish with goat meat/mutton, I take extra care because my son will eat mutton dishes only when it is extraordinarily delicious. He doesn’t like goat meat as much as chicken. I prepare chicken biryani quite often  because it is my son’s fav and I have already posted the recipe for Chicken Biryani.

Today, I made mutton  biryani with “Seeraga Chamba/Jeera Samba” rice instead of Basmati rice and it came out really delicious. This rice has its own flavor and it really adds its taste to the biryani.  In the Southern part of Tamilnadu, everyone uses this seeraga  chamba rice for making biryani. Even in  restaurants, they use only this rice for biryani. The very famous Dindigul Biryani recipe calls for this  seeraga samba rice. In Chennai, most of the restaurants use basmati rice except some like  “Dindigul Thalappakatti”.

The recipe for making Mutton Biryani in pressure cooker is very simple and easy to make. Today I think I can share the recipe for Mutton Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 3 cups
• Mutton/ Goat meat (boneless) – ½  Kg
• Onion (Big) – 4 Nos (chopped lengthwise)
• Tomato – 4 Nos.(Medium)(chopped)
• Green chilli – 3 Nos.
• Fresh Curd – 2  tbs
• Ginger, garlic, fennel & kuskus  paste – 2 tbs
• Chilli powder – 2 tbs
• Biryani powder – 1 tbsp
• Turmeric powder -1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

To grind:

• Ginger – 3” piece
• Garlic   - 15 pods
• Fennel – 1tbsp
• Kuskus  - 1 tsp

To roast & grind:

• Cinnamon – 1” piece
• Clove- 2 Nos.
• Cardamom – 2 Nos.
• Annasi poo – 1 No.

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Clean mutton well in running water , cut it to required size and keep it ready.
2. Dry roast the items given under “Roast & Grind” till you get nice aroma and grind it to a fine powder. Keep it aside.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
5. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
6. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
7. Then  add cleaned mutton , sauté well,  add half portion of coriander  & mint leaves.
8. Add required salt  and  3 cups of water, close the lid and wait for  4  whistles and 5 minutes in simmer.
9. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
10. Now open the pressure cooker, drain the mutton pieces and measure the gravy, add water so that the gravy+water =6 cups for 3 cups of rice and keep it aside.
11. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked mutton. Add ground masala powder prepared with items given under “Roast & Grind” in step(2) and mix everything well and cook  for 3 to 5 minutes.
12. Then add gravy+water (6 cups) and  needed salt. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for Mushroom Biryani recipe.

Your delicious, hot, spicy  Mutton Biryani is ready to serve! I have served the mutton biryani with onion raita and my favourite  ElumbuSambar!!

Note:

• Usually I prefer adding  small mutton pieces as shown in the pic. If you like you can make it bigger.
• Cooking time for mutton varies and you should decide the whistles allowed while cooking mutton.
• You can prepare this biryani with basmati rice also.

Tags: Mutton biryani recipe, Dindigul Biriyani recipe, how to make mutton biriyani at home, Mutton biryani with seeraga samba rice, mutton biryani with jeera samba, jeera samba mutton biryani recipe, seeraga chamba rice mutton biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga samba rice, goat meat biryani, goat biryani with basmati rice, mutton biryani with raita and elumbu sambar, hotel style mutton biriyani recipe, pressure cooker mutton biryani recipe

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Mutton Kola Urundai/ Minced Meat Ball (மட்டன் கோலா உருண்டை)

Mutton kola urundai or Mutton kaima ball or Mutton keema ball or Minced  Meat ball or Mutton Kofta is a special Chettinad dish usually prepared for special occasions especially for treating grooms immediately after marriage. My grandma used to prepare these balls with ease, like any other dishes, kootu, poriyal, etc. She used to make these balls  in 100s since it is a favourite one for everybody in my family.  Though she made in large quantities, the dish will disappear within a few hours because these balls can be eaten like a snack and can also be taken as an accompaniment for rice.  We will never get bored of this dish and must have someone to ration the quantity. 

I think, this description is enough for you to try out this recipe and enjoy with your family! Let us move on to the recipe.

Ingredients:

• Mutton kaima ( Minced meat) – 150 gm
• Cinnamon- ½ “ piece
• Clove – 1 No.
• Fennel seeds – 1 tsp
• Khus khus (Poppy seeds) – 1 tsp
• Shallots – 7 Nos
• Garlic – 5 pods
• Ginger – 1” piece
• Green chillies – 3 Nos
• Red chillies – 3 Nos
• Grated coconut – 1 tbsp
• Turmeric powder – ½ tsp
• Porikadalai powder (Fried gram powder) – 150 ml
• Curry leaves – 2 sprigs
• Salt to taste
• Oil to fry

Method:

1. Wash the mutton kaima thoroughly and squeeze out the water and keep it aside.
2. In a kadai, add a tablespoon of oil and season with cinnamon, clove and fennel seeds.
3. Add onion, ginger and garlic and sauté for a while.
4. Add green, red chillies and khus khus and sauté till nice aroma comes.
5. Add curry leave sand coconut and sauté for 2 minutes.
6. Now, add mutton kaima and sauté , close the kadai with a lid and cook the kaima. No need to add water because the kaima itself will release enough water to cook the kaima. Sauté till  water from the kaima dries out. Allow the contents to get cooled.
7. Transfer the contents to a mixie jar and grind without adding any water.
8. In a large bowl, add turmeric, salt, porikadalai powder with the ground mixture and mix everything evenly.
9. Make small balls out of this dough and keep it aside.
10. In a deep bottomed kadai, add oil and heat the oil.
11. Fry the balls in simmer until done.

Your crispy, hot mutton kola urundai is ready to eat!

As I mentioned already, it can be taken as a snack or starter along with any soup or as an accompaniment with rice and any sambar, my choice is always for ElumbuSambar!

Note:

       There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped mutton keema balls.

• First try with a single ball and if you find the ball gets broken, add some more  porikadalai powder and try again. If you are not confident enough, you can add one egg and mix with the batter.
• The balls should be fried in simmer otherwise these balls will become black in colour.
• Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.
• As soon as the balls are added in the oil, the oil will become frothy.  So don’t panic, it will subside automatically after the balls are cooked.

To view  Mutton Kola Urundai recipe in Tamil, visit http://ranisarusuvai.blogspot.in/2013/12/blog-post_18.html

Tags: Minced meat balls recipe, Mutton kola urundai, Chettinad kola urundai, Mutton kaima balls recipe, mutton keema balls, fried mutton balls, mutton kaima urundai, Fried mutton koftas

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