Mom style typical Oriya mutton curry

Ingredients: 

~ 1 kg tendor mutton cut in 1” pcs

~ 3 medium sized potato peeled and cut into halves

~ 3 tbsp Mustard Oil for cooking (can use sunflower/canola oil instead)

~ 3 medium sized onions

~ 8 -10 cloves of garlic minced

~ 1” ginger minced

~ 1 bay leaf

~ ½” cinnamon stick

~ 3 cloves

~ 1 tsp cinnamon powder

~ 1 tsp Garam Masala or meat masala

~ ½ tsp sugar

~ Salt to taste

~ ¼ tsp Haldi (turmeric)

~ ½ tsp red-chilli powder (or as desired)

~ 1 small tomato pureed or diced

~ 1 dry red chili

 Method: 

~ Marinate the mutton with 1 tsp turmeric powder, ½ tsp salt and keep aside

~ Make a smooth paste of onion, ginger and garlic

~ Heat up a Kadhai or any heavy bottom Pan, preferably a non-stick pan which would marginally reduce the amount of oil used.

~ Add 2-3 tbsp of cooking oil

~ Add a dry red chilly, cinnamon stick, cloves and bay-leaf

~ Add sugar to it ( as it gives colour to the gravy)

~ Add the onion paste and cook it till translucent (abt 5-7 mins)

~ Add ginger-garlic paste and cook it well

~ Add turmeric, garam masala, red chili powder and salt

~ When the above paste starts to leave oil, add the tomato puree and roast well

~ Add the marinated mutton at this point and stir well so tht the masala blends in with the mutton.

~ Add cinnamon powder to the mutton.

~ Cook the mutton on medium heat with occasionally stirring till oil starts to separate and you can smell the aroma.

~ Add in the tomatoes (alternatively u can sauté the tomato in oil separately and add at the end).

~ Transfer the above mixture to a pressure cooker and add water till it covers the mutton. ( the amount of water depends on the thickness of the gravy preferred).

~ Cook it till the cooker blows a whistle, then lower the flame to low and let it cook for 15-20 mins or till the mutton is cooked.

~ Open the cooker only when the pressure settles down and check for tenderness of the mutton, consistency of the gravy and salt.

~ Alternatively, you can take the pressure out after one whistle, remove the potatoes from the mutton, since the potatoes cook faster and re-pressure the mutton for 15-20 mins on low flame.

~ Garnish it with cilantro if desired and serve hot with steamed rice.

HYDERABADI VEGETABLE BIRYANI RECIPE

Preparation time-15 minutes

Cooking time-30 minutes

INGREDIENTS

• 3 ½ cups basmati rice
• 350 g mixed vegetables like cauliflower, carrot, beans, green peas, cut into cubes
• 4 tbsp oil
• 2 tbsp ghee
• 1 packet Knorr Easy to Cook Hyderabad Biryani
• ½ tsp turmeric/ haldi

METHOD

• Boil rice in 1 liter of water, with 1 tablespoon of oil and 1 tablespoon of lemon juice until the rice is ¾th cooked. Drain excess water and keep aside.
• Sauté the mixed vegetables in 2 tablespoons of oil. Add 1 ½ cups of water and the entire contents of Knorr  Ready to Cook Hyderabad Biryani. Mix well and cook for 10 minutes or until the vegetables are cooked, and the gravy reduces to half its original quantity.
• Spread the boiled rice and mint leaves over the vegetables. Add the 2 tablespoons of ghee along with the turmeric on top of the rice.
• Cover the pan and let the biryani cook for another 3-5 minutes over a low flame, until you see steam releasing from the sides of the lid.

HYDERABADI CHICKEN BIRYANI RECIPE

Preparation Time - 10 Minutes

Cooking Time- 40 Minutes

INGREDIENTS:

• 3 ½ cups basmati rice
• 400 g chicken (curry cut)
• 4 tbsp oil
• 2 tbsp ghee
• 1 packet Knorr® Easy to Cook Hyderabadi Biryani

METHOD:

Step- 1

Boil rice in 1 litre water with 1 tablespoon of oil and 1 tablespoon of lemon juice till ¾th done. Drain excess water and keep aside.

Step-2

Fry the chicken in 2 tablespoons of oil. Add 1 ½ cups of water and the entire contents of Knorr Ready to Cook Hyderabad Biryani. Mix well and cook until the chicken is tender, and the gravy reduces to half its original quantity.

Step-3

Spread the boiled rice and mint leaves over the vegetables. Add the 2 tablespoons of ghee along with the turmeric on top of the rice.

Step- 4

Cover the pan and let the biryani cook for another 3-5 minutes over a low 

flame, until you see steam releasing from the sides of the lid.