Ingredients for Kadai Mutton Chaap
500 gm������������������� Mutton Chaap or Lamb Chop
100 gm������������������� Onion Chopped
150 gm������������������� Tomato Chopped
25 gm��������������������� Ginger Garlic Paste
20 gm��������������������� Kashmiri Red Chili Powder
5 gm����������������������� Turmeric Powder
5 gm����������������������� Masala Powder
60 ml���������������������� Oil
5 gm����������������������� Jeera Powder
10 gm��������������������� Dry Roast Crusted Kadai
Masala (whole red chili, black pepper, dhaniya, jeera, green cardamom)
Ingredients for Barista Pulao
200 gm������������������ Long Basmati Rice
60 gm�������������������� Ghee
5 gm���������������������� Salt
1 gm���������������������� Saffron
3 gm���������������������� Fresh Cream
40 gm�������������������� Onion Slice
3 no����������������������� Green Cardamom
2 no����������������������� Bay Leaf
2 gm���������������������� Cloves
5 gm���������������������� Cinnamon Stick
2 gm���������������������� Mace
10 gm�������������������� Ginger Garlic Paste
2 drops������������������ Kewra Essence
Water as required
Ingredients for vegetable poriya
30 gm��������������������� Cauliflower
20 gm��������������������� Carrot
20 gm��������������������� French Beans
20 gm��������������������� Broccoli
5 gm����������������������� Curry Leaf
2 gm����������������������� Mustard
3 gm����������������������� Asafetida
3 gm����������������������� Urad Dal
3 gm����������������������� Dry Red Chili
2 gm����������������������� Green Chili Chopped
20 ml���������������������� Coconut Oil
10 gm��������������������� Grated Coconut
5 gm���������������������� Onion Chopped
Salt to taste
Method
For Kadai Mutton Chap
- Wash the mutton chaapand drain the excess water.Marinate with ginger garlic paste,salt and dry spice powder and keep it aside for 30 minute .
- Now, heat oil in a thick bottomed pan. Once oil is heated up, add chopped onions. When it turns into a golden color, add ginger garlic paste. Saut� for 3-4 minutes and then add red chili powder and Turmeric powder and jeeradhaniya powder.
- Mix and saut� for few minutes till oil separates from the masala.
- Add the mutton chaap and mix. Keep the flame slow and fry along with the masala.
- Mutton will slowly start changing the color from whitish brown to golden brown.
- Now add salt and mix well. Cover and cook for about 35minutes. Keep stirring in between.
- After 35 minutes or so, add the dry powdered gram masala and saut�. Mix well and saut� for a minute.
- Pour 3 cups of water, depending upon how tender the mutton chaap is cooked. Mix well and put a cover then cook on low heat for about 40- 50 minutes.
- Once the mutton is tender, check the seasoning and add kadai masala mix well keep it aside.
- Wash rice then soak the rice in enough water for 25 minutes.
- Fry some sliced onions in oil till brown in color and keep it aside.
- Heat ghee in a heavy bottom pan, saut� whole spices like cardamom, cinnamon, clove and bay leaves till a nice aroma forms.
- Proceed to add onion slices and saut� them till they turn transparent. Then add ginger garlic paste and saut� for 2 minutes more.
- Add water as required to cook the rice by adding salt and kept it to be boiled.
- Stir continuously when rice is cooked 60 % of the way. Poured the saffron and cream mixing liquid over the rice, then cover it with lid and cook on low flame for 15 to 20 minutes then open the lid and keep it aside.
- In boiling water, blanch the entire mix vegetables. Soon after that, cool it quickly by ice water for preserving the n nice color of vegetable and keep it aside.
- Heat coconut oil in pan splutter the mustard seed, split urad dal, dry red chili, asafetida and curry leaves then add chopped onion and green chili saut� it for few minutes.
- Then add blanched vegetable, add salt and saut� for 2 to 3 minutes.
- Add coconut powder saut� for another 3 minutes and keep it aside.
- Proceed to plate the dish.
- Take a serving plate then mold the barista pulao in center of the plate. In another corner arrange the poriyal vegetable.
- Place the coated kadai masala side mutton chaap over the mold pulao and sprinkle the dry roast kadai masala and serve
