Sweet And Sour Pumpkin | Khatta Meetha Kaddu

Main Ingredients :- Pumpkin, Jaggery and Curd.

Recipe Servings :- 4 to 6

Preparation Time :- 10 minutes

Cook Time :- 20-25 minutes

Total Time :- 25-30 minutes

Course :- Main Course/Curry

Cuisine :- Indian/Rajasthani

Category :- Vegetarian

Nutrition :- 131kcal , •Carbs: 18g , •Fat: 7.8g • Protein: 3g Per serving (a small bowl)

Cooking Level :- Medium

About Sweet And Sour Pumpkin | Khatta Meetha Kaddu

Sweet And Sour Pumpkin,
This is a very simple and tasty dish.
It is made and eaten a lot in Rajasthan.
Basically it is a fruit. But it can also be used for vegetable.
It can also be used in many more dishes. Such as sweets, side dishes, etc.
In UP there is a very famous sweets called Agra Ka Petha (Pumpkin Sweets) which is made from pumpkin and is very tasty. More sweets can also be prepared, such as pumpkin pudding (Kaddu Ka Halwa).
And a side dish can also be prepared with pumpkin Raita.
And it can also be made in fasting.
Pumpkin is also known as Petha or Kasiphal.
So, today I am going to share my sour sweet kaddu recipe.
In this recipe I use curd and jaggery, it tastes good and in this recipe I will also use some spices.
White pumpkin (raw) is used to make both sweets and vegetables.
In this recipe, you can use white pumpkin if you want. But I am going to make it with yellow pumpkin.
Although , many people also make it by mashing it. But personally I do not like mashed pumpkin at all and it does not look so savory. If you make it grated, it looks good and it doesn’t look messy.

It can be served with chapatis. But it tastes better by eating with puris and parathas.

Make it once and enjoy with your family or friends.

So, let’s go to the recipe.

Ingredients :-

▪ Pumpkin :- 625gm

▪ Curd/Yogurt :- 1/2 cup

▪ Mustard Oil :- 3 tbsp

▪ Fenugreek Seeds :- 1/2 tbsp

▪ Black Cardamom :- 2

▪ Bay Leaves :- 2

▪ Black Pepper :- 7-8

▪ Cinnamon Sticks :- 2 piece (1/2 inch)

▪ Asafoetida :- 1 pinch

▪ Dry Red Chillies :- 3 (whole)

▪ Green Chillies :- 5 (Roughly Grind)

▪ Garlic :- 12 (Roughly Grind)

▪ Red Chilli Powder :- 2 tbsp

▪ Kashmiri Red Chilli Powder :- 1/2 tbsp

▪ Turmeric Powder :- 1/2 tbsp

▪ Coriander Powder :- 3 tbsp

▪ Cumin Powder :- 1 tbsp (roasted)

▪ Fennel Powder :- 1 tbsp (roasted)

▪ Jaggery :- 2 tbsp

▪ Garam Masala :- 1 tbsp

▪ Salt To Taste

How To Make Sweet And Sour Pumpkin | Khatta Meetha Kaddu

Method :-

● First, wash and peel the skin of the pumpkin thoroughly.

Yellow Pumpkin

● Then, grate the pumpkin.

Grated Pumpkin

● Take a bowl and add 4-5 glasses of water and then add salt to it. And boil it. Now add grated pumpkin and boil it till it is 70% cooked.

● When the pumpkin is cooked to 70%, filter it with the help of a sieve and remove the extra water.

● Now heat oil in a kadai or pan, then add Asafoetida, Fenugreek seeds, whole spices (black cardamom, cinnamon sticks, bay leaves, dry whole red chilli, cloves, black pepper) and fry for a few seconds.

● Now, add Roughly grind green chilli and garlic to it. And Fry for 2-3 minutes until light brown.

● Then add curd, spices (red chilli powder, turmeric powder, coriander powder, Kashmiri red chilli Powder, garam Masala Powder) and stir it.

●Now add Jaggery , Fennel powder, Cumin powder and mix. Cover it and cook for 2 minutes.

Jaggery
Roasted Fennel Powder
Roasted Cumin Powder

● After two minutes, add salt and boiled grated pumpkin and then mix well and cover the lid and cook for at least 5-7 minutes at low flame.

Boiled Grated Pumpkin

● Sweet and sour pumpkin is ready.

● Serve with Puris or Parathas and enjoy !!

Notes :- 1. Tamarind or dried mango powder can be used instead of yogurt.
2. Sugar can be used in place of jaggery.
3. You can also replace fenugreek seeds (methi dana) with kasuri methi.

Fruit Cream

Main Ingredients :- Whipping Cream, Fruits

Recipe Servings :- 4 – 6

Preparation Time :- 10 minutes

Chilling Time :- 30 minutes or 1 hour

Cook Time :- 0 minutes

Total Time :- 40 minutes

Course :- Desserts

Cuisine :- Indian

Category :- Vegetarian

Nutrition :- 300kcal, •Fat : 24g , •Carbs : 35g (serving = 1 cup)

Cooking Level :- Easy

About Fruit Cream | Creamy Fruit Salad

Fruit cream It is a part of desserts. It is very easy to make. And it is also healthy.
It looks like fruit custard.
But the method of making both desserts is very different.
It can be made with any seasonal fruit.
There is no need to cook anything to make fruit cream.

Both children and adults like it very much.
This is a great way to eat all the fruits together.
It can be made for lunch as well as dinner for parties.

Make it with your favorite fruit, dry fruits.
Serve Chilled and Enjoy this summer dessert at your home.

Ingredients :-

▪ Whipping Cream :- 2.5 , 3 cups

▪ Sugar :- 1/4 cup

▪ Saffron Milk :- 1/2 cup (6-7 saffron Strands)

▪ Dry fruits :- 2 tbsp (Chopped Cashew Nuts, Almonds) and raisins (7-8).

▪ Banana :- 1 (chopped small sized)

▪ Mango :- 1/2 cup (chopped small sized)

▪ Apple :- 1/2 cup (chopped small sized)

▪ Grapes :- 1/2 cup

▪ Pomegranate :- 2 tbsp

▪ Vanilla Essence :- 2 drops

How To Make Fruit Cream | Creamy Fruit Salad

● First, take milk in a cup and add 6-7 saffron strands.  Allow it to soak for 5 minutes.

● Take chilled whipping cream in a large bowl and add sugar to it.

● Then, whisk it for 5-6 minutes until it becomes creamy and smooth in texture.

● Add Saffron Milk and Vanilla Essence to the cream and beat again for 2-3 minutes and mix it well.

● Now, add all fruits and dry fruits.  Mix well.

● Keep it in the refrigerator for at least 30 minutes or 1 hour before serving.

● Fruit cream is ready.

● Garnish with some dry fruits, some fruits and some saffron strands. Serve Chilled.

Notes :- 1. You can use hand whisk instead of electric beater.
2. You can use any fruit you like.
3. You can skip either vanilla essence or saffron strands.

Baingan Bharta

Main Ingredients :- Brinjal/Eggplant.

Recipe Servings :- 4

Preparation Time :- 10 minutes

Cook Time :- 25-30 minutes

Total Time :- 35-40 minutes

Course :- Curry/Main Course

Cuisine :- Indian

Category :- Vegetarian

Nutrition :- 166kcal , •Carbs: 19g , •Fat: 10g , •Protein: 3g (serving size=1 cup)

Cooking Level :- Medium

About Baingan Bharta | Mashed Egglant/Brinjal

Baingan Bharata is basically a roasted, mashed eggplant.
Firstly It is roasted and then cooked with spices.
Baingan bharta is a dish popular in Indian cuisine.

There are many variations of India in India such as lauki bharta, potato bharta, fish bharta, egg bharta, tomato bharta etc.
In Bihar it is called Chokha. They make it with mustard oil, onion and chilli with Bharta ingredients.

Many people and children do not like the regular simple dish of brinjal.
But everyone likes mashed eggplant.
Due to the roasted eggplant, it makes the bharta of baingan more delicious by adding a smokey taste to the bharta.

It can be made at lunch time.
It is very simple and easy to make.
It can be served with plain chapatis or plain parathas. Do Try This Recipe Once.

Ingredients :-

▪ Baingan :- 3 big sized (Eggplant/Brinjal)

▪ Oil :- 3 tbsp

▪ Dry Red Chilli :- 2 (whole)

▪ Cinnamon Sticks :- 1/2 inch piece

▪ Cloves :- 2-3

▪ Black Cardamom :- 1

▪ Asafoetida :- 1 pinch (Hing)

▪ Onions :- 2 (finely chopped)

▪ Green chillies (3) + Garlic (8-10) + Ginger 1/2 inch piece = (Roughly grind)

▪ Red Chilli Powder :- 2 tbsp

▪ Kashmiri Red Chilli Powder :- 1 tsp

▪ Turmeric Powder :- 1/2 tbsp

▪ Coriander Powder :- 2-3 tbsp

▪ Tomato :- 2 (Puree)

▪ Salt To Taste

All Spices
Roughly Grind garlic,ginger, green chillies
Tomato Puree

How To Make Baingan Bharta | Mashed Eggplant

Method :-

● First wash the baingan/eggplant thoroughly.

Washed Eggplant

● When it dries. Then rub some oil on the baingan.

● After this place it in a hot Pan and fry the brinjal until it is smokey and The skin should be blister or shrink completely.

Roasted Eggplant

● Then remove from the flame and allow it to cool.

● Then wash and remove the eggplant skin.

● Wash it again with clean water.

● Roughly Grind the roasted eggplant in the mixer.

● Now, heat the oil in the pan or kadai.

● Add asafoetida, whole spices (dry red chillies, black cardamom, cinnamon sticks, cloves) and fry for few minutes.

● Add finely chopped onion and stir it till it turns golden brown.

● Then add green chilli paste, garlic ginger paste and fry for 2-3 minutes till it becomes light brown.

● Add spices turmeric powder, Red chilli powder, Kashmiri Red chilli powder, Coriander Powder and mix and cover by adding 1/2 water and cook for 2 minutes.

● Then add tomato puree, mix well and add salt as per taste.
Add it again and cover and cook for 3-4 minutes until the oil separates from the edges.

● Then add roughly grind roasted eggplant in gravy.
Mix well and cover the lid and cook on low heat for 5 minutes.

● Baingan Bharta is ready to serve.

● Garnish with coriander leaves and serve with plain chapatis or plain parathas.

Notes :- 1. Make sure the eggplant does not have a worm inside.
 2. You can roasted the brinjals in the microwave. Keep it at a high temperature (200 ° C) and bake it for about 10 to 15 minutes. Or you can roasted on direct fire.
 3. You can mash the brinjals with the help of potato masher or you can also roughly cut with a knife.

Sabudana khichadi

Main Ingredients :- Sabudana/Sago/Topioca pearls , Potatoes, Peanuts.

Recipe Servings :- 4

Soaking Time :- 4-5 hours Or Overnight.

Preparation Time :- 15 minutes

Cook Time :- 15 minutes

Total Time :- 30 minutes

Course :- Breakfast

Cuisine :- Indian

Category :- Vegetarian

Nutrition :- 485kcal , Carbs : 70g , Fat : 20g , Protein : 8g (per serving)

Cooking Level :- Medium

About Sabudana khichadi

Many Falahari Dishes can be prepared by sago. such as, Sabudana Vada, Sabudana kheer, Sabudana Chilla, Sabudana papad. But today I am going to show you Sabudana khichdi.
In India, mostly sago are made and eaten during fasts, such as Navratri and Shivaratri and many other fasts.
By the way, many people also eat it at breakfast time. Because it is very light and tasty. You can also make in lunch or dinner time.
People find it very difficult to make it, and Many people make Sabudana khichdi is too sticky.

So, today let me tell you step by step how it is made so that it can become absolutely perfect.
However, This khichdi is very simple and it is very tasty even without much spices.
Try this easy recipe and enjoy with your loved ones.

Ingredients :-

▪ Sabudana :- 2 Cups

▪ Peanuts :- 1 cup (Roas

▪ Potato :- 3 (Boiled)

▪ Green Chillies :- 4 (chopped)

▪ Cumin Seeds :- 1/2 tsp

▪ Red Chilli Powder :- 1/2 tbsp

▪ Groundnut Oil :- 2 tbsp

▪ Lemon juice :- 1 tbsp

▪ Sugar :- 1/2 tsp

▪ Rock Salt as required (Sendha Namak)

Roasted Peanuts
Cumin Seeds
Chopped Green chillies
Lemon

Other Ingredients:-

For Garnish :-

▪ Falahari Namkeen :- 2 tbsp

How To Make Sabudana khichadi

Method :-

● Wash the Sabudana. At least 2-3 times.

● Then soak it for at least 4-5 hours or overnight. Before making.

● After 4-5 hours the Sabudana will soften and double in volume.

● After 4-5 hours, If water remains, remove excess water from Sabudana.

● Now, take a pan or kadai and heat the oil.

● Add cumin seeds, chopped green chilies and fry for 2-3 minutes.

● Then add boiled potatoes to it. And stir.

Boiled Potatoes

● Add red chili powder and salt as per your taste.

● Then add crushed roasted peanuts and mix.

● Add Sabudana and 1/2 tsp sugar and mix well again. Cover it and cook for 5 minutes in low medium flame.

● Now add 1 tsp lemon juice and mix.

● Sabudana khichdi is ready. Take it out in a plate.

● Garnish with some coriander leaves or sprinkle some falahari namkeen.

● Serve with plain yogurt and enjoy khichdi.

Notes :- 1. Do not add water too much for soaking. Use 1 cup of water for 1 cup of sabudana. 2. If you are not making this khichadi for fasting then you can use turmeric Powder or other spices. 3. if you are making this sabudana khichdi for fast then use sendha namak instead of regular salt. 3. Sabudana khichadi does not become sticky due to peanuts.

Dahi Bhindi

Main Ingredients :- Bhindi (Ladyfinger), Curd/Yogurt.

Recipe Servings :- 4

Preparation Time :- 15 minutes

Cook Time :- 20-25 minutes

Total Time :- 35-40 minutes

Course :- Main Course

Cuisine :- Indian

Category :- Vegetarian

Nutrition :- • ladyfinger : 865kcal , Fat: 46g , Protein : 23g , Carbs : 110g • Curd : 154kcal , Fat : 3.8g , Carbs : 17.25 g , Protein : 12.86

Cooking Level :- Easy

About Dahi Bhindi | Bharwa Masala Bhindi

Dahi Bhindi. This is the main dish and very simple recipe of North India.
So, basically there are many types of Bhindi like Gravy Bhindi, Fried Bhindi, Crispy Besan Bhindi, Simple Masala Bhindi , Aloo Bhindi. But this type of Bhindi is one of my favorites. Children and adults also like it very much.
It is the perfect dish for lunch time. And in India it is also made for special occasions and festivals like Diwali and Navratri.
By adding curd to the lady finger, its taste would be increased further. And Frying the lady finger before adding it to the Curd it does not stick.
overall it’s very simple and yummy.
It can be served with parathas or plain roti.

Ingredients :-

For Frying Bhindi (ladyfinger) :-

▪ Ladyfinger (Bhindi) :- 1/2 kg (cleaned, washed, cut into medium size and slit)

▪ Lemon juice :- 1tsp

▪ Oil :- 1tbsp

For Gravy/Masala :-

▪ Oil :- 2tbsp

▪ Asafoetida :- 1 pinch (Hing)

▪ Cumin Seeds :- 1/2 tsp

▪ Mustard Seeds :- 1/2 tsp

▪ Garlic :- 10-12 cloves (chopped)

▪ Onions :- 2 (chopped)

▪ Green chillies :- 4 (slits)

▪ Red chilli Powder :- 2 tbsp

▪ Turmeric Powder :- 1/2 tbsp

▪ Coriander Powder :- 2 tbsp

▪ Tomato :- 2 (Puree)

▪ Curd/Yogurt :- 1 Cup

▪ Salt To Taste

Medium sized chopped and slit ladyfinger

How To Make Dahi Bhindi | Bharwa Masala Bhindi

Method :-

1. For Frying Bhindi


● Heat 1 tbsp of Oil in a pan or kadai.

● Add Bhindi and lemon juice to it and shallow fry the Bhindi til it turns golden Brown.

● Once the Bhindi is fried, remove it and let it cool.

2. For Making Masala/Gravy

● After frying the Bhindi. Add 2 tbsp of oil to the remaining oil in the pan. And heat it.


● Then Add cumin seeds and mustard seeds and hing (asafoetida).


● Then add finely chopped garlic and saute it for 2 3 minutes.


● Once the garlic turns light brown, Add on finely chopped onion and fry it again for 5 mintues.


● After 5 minutes if onion changes colour and turns light Brown then add green chillies saute for 1-2 mintues, Add Spices like Red chilli Powder, turmeric Powder, coriander Powder, salt. Saute it for at least 2-3 Seconds.


● Then, Add tomato puree, Salt and mix well. Cover and cook for 5 minutes in low flame.


● Add beaten Curd to the Masala and mix well. Then cover it and cook for 2-3 minutes. Until its edges and oil separate from the Masala.


● Now, Add the Fried Bhindi to the gravy and mix. And cover the lid and cook for 5 minutes. (Low Medium flame)


● After 5 minutes it’s ready to serve.


● Transfer to a Bowl and serve with Plain Roti or Pranthas.

Notes :- 1. Use fresh ladyfinger and always check for insects inside it.
    2. Frying the Bhindi does not make it sticky.  If your bhindi is sticky, you can add 1tbsp roasted gram flour (Besan).
    3. I have not used Kasuri Methi in this recipe, if you want to add then add 1tbsp Kasuri Methi.

Mini Slider Buns

Main Ingredients :- All Purpose Flour/Maida , Instant/Dry Yeast , Butter.

Recipe Servings :- 7 buns

Preparation Time :- 15 minutes

Cook Time :- 15-20 minutes

Rising Time :- 2 hours

Total Time :- 2 hrs 35 minutes

Course :- Breads

Cuisine :- American

Nutrition :- 161kcal , • Fat :- 8g , • carbs :- 17g , • Protein :- 6g (per serving)

Cooking Level :- Slightly Difficult

About Mini Slider Buns

Mini Slider Buns, they make perfect appetizer sandwiches, mini burgers.
This is good for any time.
Such as , Parties , Evening Snack or Breakfast.
Even they are also good for Children.
It is very Soft, Fluffy and Delicious.
Do try it once in your homes.
Make them with your Favourite Fillings.  And ENJOY!

Ingredients :-

▪ All Purpose Flour :- 2.5-3 cups

▪ Milk :- 1/2 cup

▪ Water :- 1/2 cup

▪ Dry/Instant Yeast :- 2 tsp

▪ Sugar :- 2 tsp

▪ Butter :- 2 tbsp

Sugar, salt, Yeast
Butter

Other Ingredients :-

▪ Extra Milk :- 2-3 tbsp (for dough and for brushing on the top of buns)

▪ Extra Butter :- 1 tbsp (for greasing the Baking tray and brushing buns)

▪ Extra Flour :- 1-2 tbsp (for sprinkling during making balls)

▪ Sesame Seeds :- 1 tbsp (for sprinkling on buns)

How TO Make Mini Slider Buns

Method :-

● Firstly, mix Milk & Water. Then boil it.

Milk+Water

● Then, Dissolve Yeast and Sugar in this milk and water mixture and Stir it and cover it.
Then, keep aside for atleast 15 minutes.

● After 15 minutes, Prepare the dough,
For this Sieve the Flour and Add Salt to it.

● Then, Add Yeast mixture to the flour and mix it well.
Knead it for atleast 8-10 minutes.
Then Add 2 tbsp of lukewarm milk. Knead it Again for 5-7 minutes until the Dough becomes Smooth and Elastic.

Yeast Mixture

● Then, Add 2 tbsp Butter to the dough. Knead it Again for 5 minutes.

● Then, Grease the Bowl with Butter. Place the Dough in this Bowl. Cover it and Let it Rise in a warm place. About 2 hours.

● After 2 hours, the Dough will double in size and become Fluffy.

● Now, Dust some flour on the kitchen slab and place the Dough on the Surface.

● Now, Knead the Dough with light hands and then divide the dough into Equal Pieces.

● Make smooth and round balls and place them on a greasy baking tray.

● Then, cover the balls and keep it aside and allow the dough to rise until double, about 60 minutes.

● After this, Preheat the oven to 180 ° C.

● Then, bake the mini slider buns in the preheated oven for 15-20 minutes until the tops are Golden Brown in color.
Before baking, brush each buns with milk.

● Then, after 15-20 minutes remove the buns from the oven and then put butter on the buns and sprinkle some Sesame Seeds.

● Then, cover it and place it on a cooling rack.

● When the buns have cooled down completely, then the Mini Slider Buns are ready to be served.

● Make mini burgers with your favorite filling and ENJOY!!

Notes :- 1. Brush the Butter on top of the Buns, it’s very important to moisten the bread, for avoiding the hard crust and make it soften. 2. Knead the dough completely until it becomes elastic and smooth. 3. Do not knead dough with pressurised hands. 4. It’s important to let the buns double in size

Paneer Kaju Curry

Main Ingredients :- Paneer (cottage cheese) , Kaju (Cashew Nuts).

Recipe Servings :- 4

Preparation Time :- 10 minutes

Cook Time :- 20-25 minutes

Total Time :- 30-35 minutes

Course :- Main Course

Cuisine :- Indian

Category :- Vegetarian

Nutrition :- • Paneer : 997kcal, Protein : 58g • Cashew Nuts : 277 kcal, • Curd: 154kcal , Fat- 3.8g , carb-17.25g , Protein-12.86 • Ghee: 120 kcal, • Poppy Seeds : 151kcal, • Sesame Seeds: 142kcal

Cooking Level :- Medium

About Paneer Kaju Curry | Shahi Kaju Panner

There are lots of variety of cottage cheese (paneer) dishes.
If you are bored with those regular cheese dishes.
Then, you can check out this paneer recipe.
This recipe is very simple and easy to make and very tasty.
It’s texture is very creamy and looks very amazing.
It suits perfectly with naan, tandoori roti, lachha parantha. Even with plain rice.
You can make this recipe for any occasion or for parties or family events.
Surely everyone will like it and everyone will enjoy this recipe.
So, all of you make this recipe in your homes and enjoy!

Ingredients :-

▪ Cottage Cheese (Paneer) :- 325 gm

▪ Cashew Nuts (Kaju) :- 50 gm (Paste)

▪ Curd/Yogurt :- 1 cup (Beaten)

▪ Poppy Seeds (khas-khas) :- 25 gm (Paste)

▪ Sesame Seeds (Til) :- 25 gm (Paste)

▪ Magaz Seeds :- 25 gm (Paste)

▪ Ghee :- 3 tbsp

▪ Sugar :- 1 tsp

▪ Onions :- 2 (Paste)

▪ Garlic :- 8-10 cloves (Paste)

▪ Tomato :- 2 (Puree)

▪ Black Cardamom :- 2

▪ Bay Leaves :- 2

▪ Cinnamon Sticks :- 2

▪ Cloves :- 3-4

▪ Black Pepper :- 8-10

▪ Red Chilli Powder :- 2 tbsp

▪ Kashmiri Red Chilli Powder :- 1/2 tbsp

▪ Turmeric Powder :- 1/2 tbsp

▪ Garam Masala Powder :- 1/2 tbsp

▪ Salt To Taste

Other Ingredients :-

▪ Cream :- 2 tsp (for garnish)

▪ Kasuri Methi :- 1 tbsp (crushed)

▪ Cashew Nuts :- 8-10 (half splits)

Paneer

How To Make Paneer Kaju Curry

Method :-

● Heat 3tbsp of Ghee/Oil in pan or kadai and Saute the whole spices ie., Black Pepper, Cloves, Black Cardamom, Bay Leaves, Cinnamon sticks.

● After few seconds Add Onion, garlic Paste and then saute it until it turns golden in colour. It would take 5-6 minutes.

Saute Onion Garlic paste
Turns golden in colour

● Then Add Red chilli Powder, Kashmiri chilli Powder, Turmeric Powder, salt and stir well for few seconds.

● Now, Add Tomato Puree and stir then cover it and cook for 5 minutes.

● After 5 minutes Add beaten Curd then Again stir and cover it for 3-5 minutes.

Curd/Yogurt

● Then Add Cashew Paste, Sesame Paste, Poopy seeds Paste, Magaz seeds Paste and mix it well. Cover the lid and cook for another minute.

● Add Some Cashew Nuts and Kasuri Methi and Sugar in the gravy. Again cover it and cook for few minutes. (Note:- if the gravy is thick then add some water).

● Now, Add Paneer Pieces in the gravy and mix it well. Cover it and cook for 2-3 minutes.

● Paneer kaju curry is ready to be served.
Transfer to a serving bowl and garnish with cream.

● Serve with Naan or Plain Rice.

Notes:- 1. Make sure to cook the masala, onion garlic paste and gravy until the oil separates from it.
Otherwise the spices will remain raw. 2. Do not keep the gravy too thick.

Dum Mutton Raan Biryani

Main Ingredients :- Mutton Raan , Basmati Rice.

Recipe servings :- 4

Preparation Time :- 1 hr

Marination Time :- 4 hrs

Cook Time :- 1 hr 10mins

Total Time :- 6 hrs 10 mins

Course :- Main Dish

Cuisine :- Indian

Category :- Non Vegetarian

Nutrition :- • Curd: 222 calories • Ghee: 360 calories •Mustard oil: 248 calories •Rice: 422 calories •Mutton: 2028 calories •Milk: calories: 74.5 , Protein: 3.85gm, Fat: 0.016%

Cooking Level :- Medium

About Mutton Raan Biryani |kachha Mutton Raan Biryani

Those who love biryani very much.
Here, I am sharing one of the best version of Biryani types for all of you.

So, this is the authentic traditional Raan Biryani, little bit difficult but very delicious and aromatic.
Basically there are mainly two types of Biryani.
One is pakka mutton and other is kachha mutton.
Today I’m showing you the recipe of kachha mutton Raan Biryani.
in this recipe, the Raan Biryani will make from kachha marinated Raan. it will cooked with Half cooked Rice in the Dum process.
Due to this dum process all spices and flavours are go deep into the mutton and it cooks perfectly and soft.
You can make this recipe for any occasion and serve your guests this Biryani along with Burani Raita or spicy salads.

Ingredients :-

For Rice

▪Rice :- 325 gm

▪Green Cardamoms :- 3-4

▪Cinnamon sticks :- 2

▪Black pepper :- 3-4

▪Cloves :- 2

▪Black Cardamoms :- 1-2

▪Vinegar/ lemon juice :- 1tsp

▪Water :- 1 litre (for rice boiling)

▪Salt to Taste

For Mutton Marination

▪Mutton Raan :- 625 gm (in pieces) washed & cleaned

▪Curd/ Yogurt :- 1 cup (beaten)

▪Mustard Oil :- 3 tbsp

▪Green chillies (4) + garlic (12-15 cloves) + ginger (1/2inch) Paste

▪Mint leaves :- 1 cup

▪Fried Onions :- 1/2 cup

▪Black pepper :- 4-5

▪Black Cardamoms :- 1-2

▪Green Cardamoms :- 2-3

▪Cloves :- 3

▪Bay leaves :- 3-4

▪Cinnamon sticks :- 2

▪Red Chilli Powder : 2 tbsp

▪Turmeric Powder :- 1/2 tsp

▪Coriander Powder :- 3tsp

▪Meat Masala Powder :- 3 tsp

▪Garam Masala Powder :- 2tsp

▪Cumin Powder :- 2tsp

▪Salt to Taste

Other Ingredients (For Layering Biryani)

▪Saffron Milk :- 1/4 cup

▪Fried Onions :- 1 cup

▪Ghee :- 3 tbsp

▪Mint Leaves :- 1 cup

▪Kewara Essence :- 2 drops

▪Rose Essence :- 2 drops

▪Dough :- (for Dum/sealing vessel)

How To Make Mutton Raan Biryani

Method:-

1. Marinating The Mutton Raan

● Take a clean mutton raan pieces in a large size of bowl and wash it properly and make small cuts in mutton with knife or fork. (Note: You can take whole raan without pieces)

● After adding curd then add green chillies, garlic-ginger Paste together in a mixer Jar.

● After this, add on spices Red chilli Powder, Turmeric Powder, Coriander Powder, Meat Masala Powder, Garam Masala Powder, Cumin Powder and make smooth paste. You can mix it without grinding with the help of spatula make sure all spices mix well.

Marination Paste (garlic+ginger+green chillies +spices+curd)

● Then add the paste in mutton after this add on whole spices ie., Black pepper, Black Cardamom, Green Cardamom, bay leaves, cinnamon sticks, cloves.

● Now, Add mint leaves and fried Onions in it. Then mix it.

● At last Add Mustard Oil and Salt as per your taste. Then mix it properly.

● Now keep it aside in refrigerate for atleast 4 to 5 hours for Marination.

Ready to keep in the refrigerator.

2. Preparing Fried Onions

●Take 2-3 Onions and cut it in thin Slices. Separate the slices.

● Now, heat the oil in kadai or pan.

● Nicely deep fry the onions.

● Fry it till the onion turns golden and crispy.

● After frying separates the Onions from oil and keep them in paper towel or tissue.

Fried Onions

3. Preparing The Rice

● Soak the basmati rice for 15 to 20 minutes in water. Then Wash well. Drain all the water.

● Take water in a vessel and add whole spices black cardamom, green cardamom, black pepper, cloves, cinnamon sticks.

● Then add vinegar or lemon juice and salt in water and cover the vessel and boil it.

● when water boil Add rice and cook 10-15 minutes till the rice getting cook 3/4 or 70% done. Then sieve the rice and drain excess water.

4. Preparing The Saffron Milk

● Take 1/4th cup warm milk and dissolve 10-12 saffron strands in the milk.

● keep aside for 20 mints.

Saffron Milk

5. Layering The Rice & kachha Mutton Raan

● Take a big and heavy bottom vessel or handi and pour 1 tbsp ghee and spread it all over.

● Then spread marinated mutton nicely in vessel. After this put the layer of fried Onions, mint leaves, saffron milk at the top of mutton.

● Then apply the layer of Rice. It should be covered mutton perfectly. Then again add and put the layers of fried Onions, mint leaves, saffron milk, 1-2tbsp ghee and pour few drops of Kewara and Rose Essence.

● Keep layering like this until your rice is finished.

● After this cover the lid and seal it with dough.

● At the begin Keep the flame high for 10 minutes. And cook the Biryani in Dum process after 10 minutes slow the flame for 50 to 60 minutes.

● Biryani is done and ready to be served.

● Serve the Raan Biryani with Spicy Salad or Burani Raita. AND ENJOY!

● Note:- 1. For avoiding buring the Mutton and Rice you can place a flat tawa under the vessel. Then keep the vessel or pan on that tawa. 2. Don’t over cook the rice otherwise the rice may break. 3. Instead of mutton pieces, whole Raan can be used for this Recipe.

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