A year ago I joined this group called Chef At Large that has had a huge impact in my life.
I slowly developed an interest in cooking, a curiosity in experimenting, a passion for food and a new found talent in food photography. I blossomed under the praise, appreciation and encouragement showered on me and even went into business with home catering.
I overcame my fear of baking thanks to friends I met here. I have tried some dishes that I wouldn’t have never imagined attempting before. I started my blog too because of friends who nagged and encouraged and helped me to do it.
I made such amazing friends here who not only encourage me but stand next to me whenever I have needed them.
I know this is a senti post but I am grateful to this platform for the positive changes it has brought in my life. Happy anniversary to me and Eid wishes to everyone celebrating this wonderful festival.
3/4 kg mutton
2 finely sliced onions
2 tsp ginger garlic paste
1 ½ tsp salt
¾ tsp red chilli powder
juice of 1 lemon
1 cup dahi
Whole spices for mutton (coarsely powdered – 6 choti illaich, 6 laung,
1 tsp ajwain, 1/2” dalchini, ½ saboot kali mirch)
5 tbsp oil
1 tbsp melted ghee
¼ cup chopped coriander
¼ cup chopped pudina
2 chopped green chillies
¼ tsp kesar soaked 15 mins in 2 tbsp milk
2 cups basmati rice
1 tbsp ghee
6 choti illaichi
2 tej patta
- Wash mutton and pat dry.
- Heat oil for deep-frying and fry onions till brown. Cool and grind in a grinder. Keep brown onion paste aside
- Marinate mutton with ginger-garlic paste, red chilli, salt, lemon juice, brown onion paste, dahi, coarsely powdered whole spices. Mix well. Marinate overnight
- In a pressure cooker heat 5 tbsp oil, add the marinated mutton with the marinade. Bhuno the mutton for 5-7 mins till brown and dry. Add little water and pressure cook for 7 mins on high and then 5 mins on low flame. Remove from fire and when the pressure drops, check if the meat is tender. Cook more accordingly else dry on fire to get a thick masala.
- Wash rice and soak for 30 mins. Boil 8 cups water with 1 tbsp ghee, choti illaichi, laung, tej patta, dalchini and 3 tsp salt
- Add rice. Cook till rice 90% done. Drain & spread rice on a tray
- Take a heavy bottomed pan, grease bottom with 1 tbsp ghee
- Put a layer of boiled rice, sprinkle dhania, pudina, chillies. Add ½ mutton, then add another layer of rice, top with dhania, pudina and chillies add then add remaining mutton.
- Top with rice layer. Sprinkle the remaing dhania, pudina and chillies. Sprinkle soaked kesar and 1 tbsp melted ghee.
- Cover tightly and cook over slow fire. (I put the handi/pan on a tawa and kept a heavy vessel on the lid to seal it or you can seal it with chapati dough). Cook for 10-15 mins on dum or till the rice is cooked and shut the gas. Do not open for another 15 mins as it will cook in the steam.