Who says Healthy Food(Organic Food) is not Tasty!

I had great experience making Mutton Biryani using the Instant Pot I bought recently. I am sure I will be making many more recipes using the Instant Pot and will be posting them.

Ingredients:

• Mutton – Bone or Boneless – 1 lb. – You can find grass-fed Lamb at Sproutes Farmers Market.
• One small onion – cut thin
• Green Chillies – 5 cut long and thin
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – handful
• Coriander leaves – 1/2 Cup
• Curd – 1/2 Cup
• Ginger Garlic paste – 2 Table Spoons
• Red Chillies powder – 1 Tea Spoon
• Turmeric – 1/8 tea spoon
• Clove Powder – 1/8 Tea Spoon
• Cinnamon Powder – 1/8 Tea Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 2 Cups – Water 3 Cups. – Do you know Royal Basmati Rice is a non-GMO product?
  

Method:

1. Clean the Mutton and keep it aside.
2. Since it is mutton, I pressure cooked Mutton in a pressure cooker for 4 whistles beforehand. It is Chicken, we can cook it in Instant Pot(IP) directly.
3. In IP put the oil and then put the Cinnamon, Cloves, Cardamom, Cashew nuts and Fry them in Saute mode.
4. Add Onion & Green Chillies to it and fry it until it looks translucent. Add ginger garlic Paste and fry until the raw smell goes.
5. After that add the meat, yogurt and sauté it for 5 minutes. Add all the remaining powders, mint, coriander leaves and mix them well.
6. Added 2 cups of rice with 3 cups of water. Set the IP to rice mode (default is 12 mins on low). Let it cook.
7. Voila! Your Mutton Biryani is ready when IP beeps. Once the pressure is release naturally… serve it hot with homemade Raita.

Enjoy… IP people.

Now you know HAPPINESS is home-made!

As this is Month of Ramadan/Ramzan, you may enjoy eating this at IFTAR party.  Enjoy…

This is one of the variations of making Hyderabadi Haleem. I hope you like it …

Ingredients:

• Haleem Wheat    – 150 grams
• Young lamb/goat meat    – 100 grams
• Ginger Garlic Paste    – 2 Teaspoons
• Green Chillies    – 10
• Curd    – 1/2 cup
• Poppy Seeds    – 1 Teaspoon
• Cashewnuts    – 10
• Pista    – 2 Tablespoons – Grind it coarsely.
• Garam Masala    – 1/2 Teaspoon
• Mint    – 1/2 Bunch
• Cilantro    – 1/2 Bunch
• Lemon    – one
• Salt to taste
• For Garnish:
  • Raw Ginger – 1 inch cut into tiny pieces.
  • Cilantro – 1/4 cup – cut into tiny pieces.
  • Onion    – small one – Cut thin for deep fry. You can use store brought fried onion or in a small bowl using couple of tablespoons of oil to deep fry these onion pieces until they are brown in color.
  • Ghee – 1 Teaspoon

Method:

1. Wash Haleem Wheat and soak it in water for 15 minutes.
2. Drain the water and put it mixer and pulse it to coarsely.
3. Put one liter water in a sauce pan and put the  ground Wheat and cook it until it is soft.
4. In a pressure cooker add mutton, ginger garlic, green chillies, curd, poppy seed, cashew nuts, mint & cilantro and let it cook for 3 whistles.
5. Cool this down by placing it off the cook top  and mix the cooked wheat in the cooker and let it completely cool.
6. Put this in mixer and grind it soft. Add salt to taste.
7. Put this back in the cooker and cook it for 10 more minutes on medium heat.
8. To get good flavour, add garam masala & Pista to the mix and mix it well.

Ingredients:

• Mutton – bone/boneless  – 2 lbs
• One Big onion – cut thin
• Green Chillies – 8-10
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – one bunch
• Coriander leaves – 1/2 Bunch
• Lemon Juice – 2Table  Spoons
• Curd – 1/2 Cup
• Ginger Garlic paste – 5 Table Spoons
• Red Chillies powder – 3 Tea Spoons
• Clove Powder – 1/4 Tea Spoon
• Cinnamon Powder – 1/4 Tea Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 4 Cups

 Method: 

1. Clean the Mutton and keep it aside.
2. In a pan put the oil and then put the Cinnamon, Cloves ,Cardamom, Cashew nuts and Fry them
3. Then put the Onion & Green Chillies in it Fry it for some time & then put the ginger garlic Paste then fry.
4. After that put mint, coriander leaves and fry them
5. Put red chillies powder, salt and then put the Mutton pieces and fry it well then add curd and lemon juice
6. Put some water and cook it very well
7. Cook the rice outside in cooker – half cooked and mix the rice with Mutton gravy and let it simmer for some time
8. Put the food color here & there in rice. 

Tips: If you are cooking in oven after cooking the curry put the raw rice and water and cover it and keep that in the oven. Pre-heat the oven for 500 degrees. Cook for 25-30 minutes.

This curry has 2 steps. First we will make Koftas. Then in step 2, we make the curry with these Koftas.

Step#1: Making Koftas

Ingredients:

• Ground mutton(Keema) – 1 lb
• Red Chili Powder – 1 Table Spoon
• Ginger-garlic Paste – 1 Table spoon
• Turmeric Powder – 1/4 Tea Spoon
• Clove Powder – 1/8 Tea Spoon
• Cinnamon Powder – 1/8 Tea Spoon
• Salt – to Taste

Method:

1. Take a big bowl and put all the ingredients and mix them well and prepare small balls.
2. In a pressure cooker, put 4 cups of water and bring it to boil. Then put the balls one by one and put the lid on and let it cook for 3 whistils.
3. Once they are done, drain the water and keep them aside. Your Kofta Balls are done

Step#2: Kofta Curry

Ingredients:

• Onion – 1 Big dice into small pieces
• Green Chilies – 2 cut into long lenghts
• Tomato – 1 medium grind – into Puree
• Ginger-garlic paste – 1/2 Table Spoon
• Red Chili Powder – 1/2 Table Spoon
• Turmeric Powder – 1/8 Teaspoon
• Clove Powder – 1 pinch
• Tamarind Juice – 1/4 Cup
• Cilantro – Handful – cut into thin pieces
• Special masala powder – 1/8 Teaspoon
• Salt – to Taste

Method:

1. Take a pan and  put 5 table spoons of oil and add onion and green chilies and saute it for couple minutes,
2. Add Ginger-garlic paste and fry it till the raw smell goes off and then add chili powder, turmeric powder, clove powder, masala powder, salt and mix it well.
3. Add Tomato Puree, one cup of water and let it cook for 5 minutes.
4. Add tamarind juice and adjust the salt and let it cook for 10 minutes.
5. Now add the cooked Koftas from step#1, and let it cook for 10 minutes on medium heat.
6. Garnish it with Cilantro.

Ingredients:

• Wheat    – 150 grams
• Young lamb/goat meat    – 100 grams
• Ginger garlic Paste    – 2 Spoons
• Green Mirchi    – 5
• Curd    – 1/2 cup
• Poppy Seeds    – 1 Spoon
• Cashewnuts    – 10
• Pista    – 25 gms
• Garam Masala    – 1/2 Spoon
• Mint    – 1/2 Bunch
• Cilantro    – 1/2 Bunch
• Onion    – small one
• Lemon    – one
• Salt 

Method: 

1. Wash wheat and soak it in water for 15 minutes
2. Drain the water and put it mixer do a couple rounds
3. Remove the wheat covers
4. Now put this back in Mixer and grind it.
5. Put a liter water in cooker and put the  grind wheat and cook it until it is soft
6. In another bowl, cook mutton, ginger garlic, green chillies, curd, poppy seed, cashed mix
7. Add mint, cilantro and mix the cooked wheat  
8. Put this in mixer and grind it soft
9. Once again cook the paste
10. Add salt to taste
11. To get good flavour, add garam masala. Add Pista to the mix.
12. Fry Onion pieces till they are brown.

Ingredients:

• Ground Lamb(Keema),
• Bell Peppers(Red, Green & Yellow – one each)
• Fennel Root
• Masala for kofta.
• Ginger Garlic Paste 2 spoons
• Red Chilly Powder 1 Spoon
• Cinnamon Powder qtr spoon
• Cloves powder 1/4 Spoon
• Turmeric 1/4 Spoon
• Salt to taste(1/4 Spoon)
• Oil to fry

Method:

1. Mix Masala with Ground meat and make small balls and cook it in steam cooker for 2 wistles
2. Cut all the veggies in same length and fry them.
3. Put the cooked Kofta’s in the pan as the fried veggies and fry them for 10 minutes till Kofta’s become Brown.
4. Garnish it with Cilantro…

Ingredients:

• Minced meat – 500 grams
• Eggs – 2 beaten
• Ginger/Garlic Paste – 2 Spoon
• Green Chillies    – 5 ground to paste
• Red Chilli Powder    – 2 Spoons
• Turmeric Powder    – 1/4 Spoon
• Garam masala powder    – 1/2 Spoon
• Coriander Leaves    – Finely Chopped – a hand full
• Onion – 1 finely chopped
• Gram Flour    – 3 Tbl Spoons
• Salt to taste
• Oil – for brushing the Kabobs 

Method:

1. Clean and wash the minced meat.
2. Add chopped onion, gram flour, green chillie paste, ginger/garlic paste, Powder masalas, chillie powder, turmeric powder, Coriander leaves & salt.
3. Mix well and marinate for 2 to 3 hours in the refrigerator.
4. Just before making the Kabobs add the beaten eggs and mix well
5. Pre-heat the oven to 350 degrees for five minutes.
6. Grease the skewers well with oil.
7. Put the meat mixture on the skewers and gently press into Sausage like shapes.
8. Cook these kabobs for 50-60 minutes at 280 degrees.
9. Keep turning the skewers about 4 to 5 times, brushing the kebabs are cooked from inside and golden from outside.
10. Remove from skewers gently and serve hot with onion, cucumber and coriander mint chutney.
11.  Minced chicken or mutton skinless & boneless.