Posts Tagged ‘masala’

I had tried this once as a kid and it didn’t turn out so well without some help. So some few years later I made it and realised, it’s actually a cake walk to make Mutton Biryani…for anyone and actually!

Reason why I messed up back then: Went totally by the book and hardly could reach up to the gas stove!


For the Marinade:

1 kg Mutton/Lamb

4 tbps Ginger Garlic Paste

1 1/2 tbps Pepper

2 tbps Salt

2 tbps Yoghurt

Mix all together and keep for atleast 4-5 hours.

For the Main-Prep:

1 kg Basmati Rice

30-50 ml Oil

10 ml Ghee

5 gm Cumin

1 1/2 tbps Turmeric Powder

2 1/2 tbps Chilli Powder

3 1/2 tbps Coriander Powder

1 tbps Garam Masala Powder or Whole Garam Masala

1 1/2 kg par boiled potatoes

5-6 medium sized onions

500 gm Curd

5 gm Kasuri Methi (optional)

10 gm Saffron mixed in 10 ml Milk


1. Half boil the rice (ideally 20-25 mins or till you know when), strain and toss it up in ghee and cumin. Keep aside.

2. In a heavy bottom vessel, Heat up the oil and start up by frying up those par boiled potatoes. Let ’em get a light coat of the oil and harden up a bit, then add in the onions

3. Once the onions are light brown add in those masalas a.k.a. spices, i.e., Turmeric powder, Red Chilli Powder, Coriander Powder and the Garam Masala (powder blends well while whole garam masala gives more flavour but doesn’t blend well) and fry them for a few minutes

WARNING: The Spices tend to stick to the bottom of the vessel so you gotta be at it and the Red Chili and Garam Masala are heavy on the palette…use accordingly!

4. Add in the succulent mutton pieces sans the liquid!…Fry them for 15-20 minutes on a heavy flame

5. Add in the yoghurt and allow it to blend in the whole mixture while you take in the aroma! Use some of that marinade liquid too!

6. Now the main part, With a ladle place the rice gently over the mutton pieces, dabbing it lovingly from the top, time to time!

7. Once all the rice is gone in, Mix saffron with some milk and pour over the rice. Cover it with a lid and put a heavy object like a mortar, knife sharpener or something on it so that it cooks in its own steam or what we call Dum cooking! (Traditionally, it calls for sealing the edges of the vessel with dough)

8. 15 mins on high flame followed by 30-45 mins on a slow flame. To check insert a a flat spoon all the way till the bottom to check whether the liquid has been thickened or dried.

To serve

With the flat spoon, take out a portion from the bottom with the rice coming along with it and serve it with masala papad and a mixture of yoghurt, diced onions, tomatoes, cucumbers, chat masala powder and salt called Raita (a lot of  variations available!)

Big Hit and an Inevitability in our Indian Occasions and God knows why, we love it each time!

Note: Try making your own adjustments…It’s definitely worth a shot!


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Spicy Prawn Masala

Today, I have made a spicy prawn masala for my guests coming over for lunch. Here’s the recipe:

1/2 kg prawns (cleaned and de-veined)
2 onions chopped thinly
In a bowl combine the following to make a thick paste:
2 tbsp ginger-garlic paste
2 tsp chilli powder
4 tsp jeera powder
1/2 tsp turmeric powder
1/2 tsp any good mustard paste
6 tbsp white vinegar

In a karahi (saucepan), pour some oil and fry the onions till transculent. When done add the prawns and stir fry till it browns. Put the paste in a fry for a few minutes till the oil seperates from the masala. Lower heat and simmer for a few minutes till gravy thickens. Serve hot with plain boiled rice or “pao”, but chappaties will also do fine.

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