Mutton Balls Pulao / Mutton Goli Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Keema mutton 200 grms (approx 1.5 cup)

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Lengthwise chopped 1 medium size onion

Chopped tomato 1 medium size

Coconut paste 1tbsp

Ginger Garlic paste 1-2 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Oil for frying

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water, keep rice aside. 

Wash mutton add ginger garlic paste and salt. Mix well. Make small balls of 1 inch in size. Deep fry in oil. (you can even coat in dry cornflour and fry. I like to do both ways). Fry all balls and keep it aside.

Heat the thick bottom non stick sauce pan. Add leftover oil (2 tbsp)used for frying mutton balls. After it becomes hot add bay leaves, pepper, cloves, onion and tomato. After onion turns golden in colour add green chilies, ginger garlic paste, coconut paste and turmeric powder. Saute for few minutes. Add rice and saute for about 7-8 min till it becomes dry on medium flame. Then add garam masala saute for 2-3 min. Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 8-10 min. Then add mutton balls, mix well rice. Keep for another 4-5 min. Switch off flame. Serve hot with mutton curry.

Mutton Pulav

Time 30 min

Ingredients

Mutton 2 cups

Basmati rice 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 2 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 2-3 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 4-5 cups

Ghee 4 tbsp

Salt to taste

Whole spices: 2 cinnamon sticks, 5-6 pepper, 2-3 bay leaves, 1 big cardamom

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 2-3 min, then add 1/5 tsp of salt and 4 cups of water mix well and cook for 15-20 min till it is 90% done. Allow it to cool. Keep it aside.

Heat ghee in pan, add whole spices, then add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add rice. Mix well. Then add white masala, ginger garlic paste, red chili powder / kolhapuri masala, turmeric powder, garam masala and sesame - poppy seeds powder, fry for about 5-6 min. Now add  cooked mutton with stock. Mix well. Add 1/2 cup of water if you feel necessary. Stir well. Keep it on high flame for about 4-5 min. by covering lid. Then remove lid and then mix with spoon turn rice upside down. Cover the lid and cook for another 10-12 min on low flame till it is done. Switch off the flame and serve hot.

Tip

I cook mutton in pressure cooker for 2 whistles. I remove mutton and in same cooker i do rest procedure and cook for 2-3 whistle.

Cooked Mutton in Cooker

Mutton Pulav

Time 30 min

Ingredients

Mutton 2 cups

Basmati rice 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 2 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 2-3 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 4-5 cups

Ghee 4 tbsp

Salt to taste

Whole spices: 2 cinnamon sticks, 5-6 pepper, 2-3 bay leaves, 1 big cardamom

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 2-3 min, then add 1/5 tsp of salt and 4 cups of water mix well and cook for 15-20 min till it is 90% done. Allow it to cool. Keep it aside.

Heat ghee in pan, add whole spices, then add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add rice. Mix well. Then add white masala, ginger garlic paste, red chili powder / kolhapuri masala, turmeric powder, garam masala and sesame - poppy seeds powder, fry for about 5-6 min. Now add  cooked mutton with stock. Mix well. Add 1/2 cup of water if you feel necessary. Stir well. Keep it on high flame for about 4-5 min. by covering lid. Then remove lid and then mix with spoon turn rice upside down. Cover the lid and cook for another 10-12 min on low flame till it is done. Switch off the flame and serve hot.

Tip

I cook mutton in pressure cooker for 2 whistles. I remove mutton and in same cooker i do rest procedure and cook for 2-3 whistle.

Cooked Mutton in Cooker

Kolhapuri Sukha Mutton

Time 30 min

Ingredients

Mutton 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size
White masala 3-4 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Oil 3-4 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 4-5 min, then add 1/5 tsp of salt, mix well and cook for 15-20 min till it is done. Allow it to cool. Keep it aside. (I cook mutton in pressure cooker for 2 whistles at this stage)

Heat oil in pan, add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, ginger garlic paste, red chili powder / Kolhapuri masala, Turmeric powder, Garam masala and sesame - poppy seeds powder, fry for about 5-6 min till oil separates out. Now add  cooked mutton kheema fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 10-12 min. Switch off the flame and serve hot.

Dum Mutton Biryani

Time 90 min

Ingredients

Basmati rice 1 cup

Mutton medium pieces 400 gm

Finely lenghwise chopped onion 2 big size

Ginger garlic paste 1 tsp

Mint leaves 2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1.5 tsp

Green chilies 2

Coriander leaves 2 tsp

Biryani masala 1 tsp

Red chili powder 1/2 tsp

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Big cardamom 2

Yogurt 1 cup

Ghee 2-3 tbsp

2 tbsp milk mixed with saffron strands 1/5 tsp

Water 1.5 cup or less

Salt to taste

Chapati dough for covering the pan 1 cup

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 60 to 70% rice is cooked. Drain the water. Allow it to cool.

Chop lengthwise onion and fry in kadai till golden brown.

With the help of fork make small incisions on mutton so that mutton will get marinated very well.

In a bowl take mutton, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion, yogurt and add oil 1 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated mutton at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated mutton, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted 2 tsp of ghee. Now make a thick roll of chapati dough in such a way that the edge of the pan will get covered. Stick the dough on edges of the pan and then cover with lid (Use tava). Make sure that edge of the pan and tava are sticked to the dough properly, so that steam will not get escaped. Keep the low flame and cook for 20 to 25 min. Better keep pan on tava so to avoid burning of rice. Serve hot.

Dum Mutton Biryani

Time 90 min

Ingredients

Basmati rice 1 cup

Mutton medium pieces 400 gm

Finely lenghwise chopped onion 2 big size

Ginger garlic paste 1 tsp

Mint leaves 2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1.5 tsp

Green chilies 2

Coriander leaves 2 tsp

Biryani masala 1 tsp

Red chili powder 1/2 tsp

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Big cardamom 2

Yogurt 1 cup

Ghee 2-3 tbsp

2 tbsp milk mixed with saffron strands 1/5 tsp

Water 1.5 cup or less

Salt to taste

Chapati dough for covering the pan 1 cup

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 60 to 70% rice is cooked. Drain the water. Allow it to cool.

Chop lengthwise onion and fry in kadai till golden brown.

With the help of fork make small incisions on mutton so that mutton will get marinated very well.

In a bowl take mutton, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion, yogurt and add oil 1 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated mutton at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated mutton, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted 2 tsp of ghee. Now make a thick roll of chapati dough in such a way that the edge of the pan will get covered. Stick the dough on edges of the pan and then cover with lid (Use tava). Make sure that edge of the pan and tava are sticked to the dough properly, so that steam will not get escaped. Keep the low flame and cook for 20 to 25 min. Better keep pan on tava so to avoid burning of rice. Serve hot.

Mutton Kheema Fry

Time 30 min

Ingredients

Mutton kheema 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size
White masala 3-4 tbsp

5 in 1 masala 1/2 tsp or ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Ginger garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1 cup

Oil 2-3 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion, ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton kheema fry for 4-5 min, then add 1/5 tsp of salt, mix well and cook for 15-20 min till it is done. Allow it to cool. Keep it aside.

Heat oil in pan, add chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, 5 in 1 masala or ginger garlic paste, Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 8-9 min till oil separates out. Now add  cooked mutton kheema fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 10-12 min. Switch off the flame and serve hot.

Tip

I cook mutton kheema in pressure cooker for 2 whistles.

Sometime chopped cauliflower can be added to the masala along with mutton kheema.

Pandhara Mutton Rassa

Time 30 min

Ingredients

Mutton stock (without salt) 2 cups

Paste of cashew nuts 2 tbsp

Coconut milk 2  cup

Clove 4-5

Cinnamon 2-3 small pieces

Water 2 to 3 cups

Oil 1 tsp

Salt to taste

Method

Heat oil in pan add clove, cinnamon. Then add coconut milk and mutton stock. Stir well. Just heat for 3-4 min. (Do not boil). Switch off the flame. At the time of serving add salt. 

Tambda Mutton Rassa / Kolhapuri Mutton Rassa

Time 30 min

Ingredients

Mutton stock 4 cups

Boiled mutton pieces 1 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size
White masala 3-4 tbsp

5 in 1 masala 1/2 tsp or ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 3-4 cups for gravy

Oil 2-3 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, 5 in 1 masala or ginger garlic paste, Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 5-6 min till oil separates out. Now add mutton stock and mutton pieces fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 15-20 min. Switch off the flame and serve hot.