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Chawal with Mutton
Curry and Daal Recipe
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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Rice with Mutton Curry |
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Ingredients for Mutton
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1 kg mutton
pieces |
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1 large
onions, sliced |
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2 tsp ginger
paste |
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2 tsp garlic
paste |
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2 tsp
coriander powder |
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2 tsp cumin
seed powder |
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2 tsp chilli
powder |
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1 tsp turmeric
powder |
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Whole garam
masala (consisting of 2 inch
stick cinnamon, 4 cloves, 4 peppercorns,
1 large cardamom, 2 small cardamoms)
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100 ml ghee or
oil |
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225 g arhar
daal |
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Ingredients for curry
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1/2 onion,
sliced |
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1 tbsp ginger,
lightly pounded |
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1 tbsp garlic,
lightly pounded |
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1/2 tsp turmeric
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1/2 tsp cumin
seed powder |
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1/4 tsp maithi
dana/fenugreek seed |
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1/2 tsp chilli
powder |
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Leftover water
from lentils |
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50 g bajra or
gram flour |
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10-12 amchoor
or 1 tbsp tamarind |
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1tbsp mint
leaves |
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50-70 ml ghee
or oil. |
Rice
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450 g long
grained rice (basmati) |
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1 onion,
sliced |
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whole garam
masala (consisting of 4 inch stick cinnamon, 2 large
cardamoms, 4-6 small cardamoms, 5-6 each cloves,
peppercorns, 1 tsp black cumin seed)
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2 tsp salt
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1 ltr water
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25 ml ghee or
oil |
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- Soak
the lentils for 10 minutes. Boil 1 litre of water, add
lentils, salt and turmeric powder. Simmer gently until
lentils are almost done and remain whole. Strain and save
water from lentils, cover and keep aside.
- Heat
ghee or oil in a pan, add mutton ingredients and cook,
stirring occasionally and adding 1-2 cups of water as
required, till the meat is almost tender.
- For
curry: in separate pan heat ghee or oil and fry onions
till pink, add ginger, garlic, turmeric, cumin seed powder,
fenugreek seeds and chilli powder, sprinkle water while
frying the spices to avoid burning. Add about 1/4 - 1/2 cup more
water if required. Add mutton, mix well and add the lentil
water which was kept aside. Slowly blend in gram flour
ensuring that no lumps are formed. Add amchoor or tamarind
juice and cook till the gravy thickens. Add mint and bring
to a quick boil, cover the pan and put aside.
- Boil 1
litre of water, add salt and rice and cook till almost done.
Cover the bottom of a pan with a layer of rice, then a layer
of the lentils and repeat. Top with a baghar.
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Baghar: heat ghee or oil, fry onions until golden brown,
then stir in whole garam masala and fry for a few seconds.
Pour on top of the rice/lentil dish. Cover the dish until
ready for serving.
To serve arrange the rice/lentils on a serving dish so as to
display the yellow/white colours of the rice and lentils.
- Serve
the khatta curry in a separate dish.
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Chef’s top: Pappadams / papar can be served with this
dish. This dish tastes better when cooked in ghee.
Serves 4
Preparation Time: 30 minutes
Cooking Time: 60 minutes
1) Required Spices
2) Layer Rice and Lentils
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