Mughlai Mutton Stew

Every evening I face the same problem, what to cook? Although one of the advantages of winter season is, anything tastes good as long as it is hot! We are experiencing a rather cold winter here in Kansas City. Most of the days it’s very windy and chilly. On these cold evenings, I prefer to prepare a quick and delicious hot bowl of soup and if I have some goat meat/ lamb then stew!

I started preparing this mutton stew while on low carb high fat diet. This stew is delicious, hot and very healthy. I call it Mughlai Mutton stew because it reminds me of the stew I once had with my friends. It was about ten years ago when I was still working in Delhi. We had just finished our graveyard shift and everyone was super tired. Now Northern India also gets quite cold and windy during winter months. However, our weekend had just started and everyone was excited because it was a beautiful sunny morning. We made an impromptu plan to go to Old Delhi. We strolled a little in the streets of Chandni Chowk then went to Karim’s for some food. For those who don’t know, Karim’s is a very popular restaurant famous for its mouth watering Mughlai dishes. I have had Kababs and curries from Karim’s quite a few times but it was the first time I ever ordered stew (or Shorba). It was warm and comforting and instantly refueled us. We had a hearty lunch together with tikkas, Kababs and rolls and we even got some takeout for later. I don’t now if it was the good food or the good company but I have never had such a delicious stew from any other restaurant.

Although I have not been able to revisit Karim’s after my marriage, I continued trying to recreate those dishes. I think this stew tastes very close to what I had at Karim’s. Believe me, with the correct amount of spices and good quality meat you can also easily prepare a delicious Mughlai Stew in your kitchen. If your kids are fond of goat meat or lamb, then definitely give this a try.

Mughlai cuisine consists of different types of dishes, some mild and some spicy. Mughal chefs used to include a combination of whole and ground spices in their dishes creating a distinctive rich aroma. The Mughals ruled India for a long time and we can still see their influence in our culture and cuisine. In fact, Indian cuisine will be incomplete without the Mughlai dishes. Today all of us can enjoy these decadent dishes cooked with traditional spices where once these dishes were only prepared for the royals. You must have had Biryani and Kababs before and I am sure this Mughlai Stew will be next on your list of favorites. Why? Because my version does not use any super expensive or difficult to find ingredient. Yes, I will recommend using my homemade Garam Masala and Cumin Powder recipe for maximum flavor.

I think Mughals discovered the secret to preparing an indulgent meal. By slow cooking the dishes with flavored sauces and butter based curries, they created something unique. The whole preparation of Mughlai food is so tempting that no food lover can dare say ‘No’ to it. Of course, nowadays, many Indian restaurants serve their own version of Mughlai food. They prepare them in different ways ranging from mild to medium hot. The gravies can be cream or nut based, the rice dishes loaded with dried fruits. The use of Saffron, Cinnamon, Cardamom, Cloves, Nutmeg and Mace is also very common. Well, the good news is, if you have these ingredients in your pantry, you don’t have to depend on the restaurants. All you need is an original Mughlai recipe. I try my best to post only those tried and tested recipes which have been applauded by many.

This Mughlai Stew recipe is easy and quick, however, no one will be able to tell that after tasting it. By using Ghee and other aromatic spices, we indeed create a rich royal treat within a short time.

I think this recipe can be your go-to dish whenever you are running late. I always use pressure cooker to cook this because it not only saves a lot of time but also makes the meat tender, succulent and juicy. The stew also develops delicate yet complex flavors.  The heat of the spices and the scrumptious gravy makes the mutton even more flavorful. If you are not on a low carb diet, serve this stew with a piece of fresh baguette so that you can easily mop it up.

As I mentioned above, traditionally, Mutton Stew was prepared by slow cooking the meat for a long time. So, if you have time then definitely try this method (use a Dutch oven). For me, stew is always a last minute option so slow cooking is never possible. Nevertheless, it tastes terrific!

You can also prepare an extra batch and keep it in the fridge. You can serve this for lunch or dinner. Believe me, there is nothing so satisfying as a bowl of hot stew. The warmth of this stew is an instant pick me up for your body. Especially, if you have been outside for a long time braving the chilly winds, there can be nothing better for you than this stew. The addition of vegetables makes this healthy and filling as well.

Try this recipe then post in the comments how it turned out. Your suggestions and ideas are always welcome.

Ingredients:

• Mutton (Goat Meat or Lamb) - 2 pounds, cut and washed
• Ghee – ¼ cup
• Cloves - 5-6 
• Black Pepper Powder – ½ teaspoon
• Whole Peppercorns – 5-6 
• Tomato – 1, cut in cubes
• Black Cardamom - 2  
• Green Cardamom - 2  
• Cinnamon Stick - 1 inch 
• Mace – 1 blade
• Bay Leaf - 2 
• Onion - 1 cup, cut in big cubes
• Ginger - 1 inch, cut in cubes
• Garlic - 5-6 cloves, cut in halves
• Salt - to taste (about ½ teaspoon)
• Dry Red Chilli - 4-5 
• Garam Masala – ½ teaspoon
• Coriander Powder – ½ teaspoon
• Cumin Powder – 1 teaspoon
• Meat Masala – 1 teaspoon (optional)
• Soft Boiled Eggs – 4
• Mixed Vegetables – 2 cups
• Chicken Stock – about 1 pack (32 Oz)

Tips: 

• You can use any vegetables you like best. I always prepare this stew in a hurry so I prefer to use a frozen bag. This bag from Costco has Broccoli, French Beans, Sweet Peas, Bell Peppers, Mushrooms and Carrots. They taste pretty good in hot steaming stew.

• Since I always prepare this stew with Goat meat as a quick dinner option, I prefer to use my pressure cooker. It helps cook the meat faster. If you don’t have a cooker, you can use a Dutch oven but it will take way longer to cook. 

• Try the same recipe with Chicken.

Directions:

• Heat the pressure cooker on high heat then add Ghee in it.
• Add the whole spices (Cloves, Whole Peppercorns, Black Cardamom, Green Cardamom, Cinnamon Stick, Mace, Bay Leaf and Dry Red Chilli) in it.
• Wait for a few seconds then add the mutton pieces. Make sure to pat them dry otherwise they will make the Ghee jump.
• Sear the mutton pieces so that a nice reddish color develops on them.
• Reduce the heat to medium and add the Ginger, Garlic and Onion one by one and fry them well
• Add the Tomato. Stir to mix. 
• Add the powdered spices (Black Pepper Powder, Salt, Coriander Powder, Cumin Powder and Meat Masala) and mix well.
• Cook for about 5 minutes then add the Garam Masala. Mix well.
• Now add the Chicken Stock. Mix everything well. Cover the cooker with the lid. 3-4 whistles should be enough to cook the meat properly. If you are cooking in a wok or Dutch oven, turn down the heat to low, cover and let it cook for at least 1 ½ hours.

Boil the Eggs:

• While the mutton is cooking, let’s boil the eggs. Place the eggs in a pot and cover with cool water and a pinch of Salt. Cover the pot.
• Heat the pot on high. Once the water comes to a rolling boil, simmer the heat and let the eggs sit in the boiling water for 2-3 minutes.
• Switch off the heat and let the eggs sit for another 6-8 minutes
• Check to see if the egg shells have cracked. If they have then the eggs are ready to be peeled.
• Transfer the eggs to a strainer so that the hot water strains out and they can stop cooking. Do not peel right now.

Back to the stew:

• At this time, you will find that the pressure has dropped. Open the cooker lid carefully.
• Check a piece, the mutton should be soft and juicy. Taste the Salt and adjust accordingly. 
• Heat the cooker on high and add the frozen vegetables. This will keep the temperature steady. Do not cover the cooker, this will keep the vegetables crunchy.
• Once the stew comes to a boil, it is ready to be served. 
• Peel the eggs and cut them in half.
• Place them in the serving bowls and pour hot stew on them.
• Enjoy!

Recommended Reading:

• Garam Masala 
• Cumin Powder 
• Top 10 Spices to keep in your kitchen
• Ghee
• Meat Masala

Some recipes where you can use Goat Meat (Mutton):

• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Achari Mutton
• Mutton Gravy
• Awadhi Mutton Biryani
• Mangshor Jhol (Bengali Style Mutton Curry)
• Goat Dhansak (Mutton with Red Lentils)
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Goat Stew with White Wine
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Hariyali Ghosht - Herbed Goat Curry
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)

Dahi Chicken (Seared Chicken in Yogurt Gravy)

Photo Courtesy: Dr. Debarshi Chatterji

If you are looking for a low calorie Indian non vegetarian dish, then this is perfect for you. Dahi Chicken also known as Dahi Murgh is a mouthwatering chicken gravy cooked in yogurt and a handful of spices. Yes, you will need some spices for this dish but let me assure you that these spices can be used in a variety of dishes so if you love Indian food it is high time you buy some spices and prepare a dish yourself. 

Now I am sure you have also faced this situation where you buy yogurt, use it for something and then forget about it. It will sit on the bottom shelf of your fridge and everyday you will look at it and think this is going to expire soon, got to do something with it. Same with the fresh herbs! It is very difficult to use them up quickly and they start going bad within a few days. Well, this recipe is the answer to both these problems. Dahi Chicken is a quick and appetizing dish and a fantastic way to use up all the yogurt and cilantro. 

Dahi Chicken is one of the most flavorful chicken dishes I know and all this flavor comes at a very less effort. You can either keep the gravy or reduce it completely and serve it as an appetizer. We will be using little butter to sear the chicken but that’s it! nothing else is high on calories which makes this dish ideal for all diet plans. The spices bring a beautiful aroma in the chicken and the cilantro completes it. Now there are three types of peppers added in the dish but the sweetness of the yogurt subdues a lot of the heat. If your kid loves chicken, make sure to adjust the amount of heat or skip it altogether so that they can enjoy as well.

Serve this appetizing dish with Naan or Tandoori Roti and red onion slices although it tastes great with plain roti as well.

Ingredients (Serves 2):

• Garlic – 3-4 cloves, grated or minced
• Ginger - 1 inch, peeled, grated or minced
• Garam Masala - 1 teaspoon 
• Salt – to taste (about ½ teaspoon)
• Black Pepper Powder – ½ teaspoon 
• Red Chili Powder – ½ teaspoon 
• Green Chili – 2, slit in half
• Chicken - 1 pound (skinless, any type of pieces you like, cut into bite size cubes or big pieces according to your preference)
• Butter – 2-3 tablespoons 
• Bay Leaf – 2
• Cinnamon – 1 stick, broken in half
• Cloves - 3
• Green Cardamoms - 3 
• Plain Yogurt – 1 cup, whisked
• Cilantro – a handful, washed and chopped

Marinate the Chicken:

• Start by marinating the Chicken with the Garlic, Ginger, Garam Masala, Salt, 
• Black Pepper Powder, Red Chili Powder and Green Chili.
• Keep it aside for an hour.

(Photo shows from left: Rice, Dahi Chicken, Pulao, Dal fry and Alu Dam. I prepared them for a game viewing party at our home)

Directions:

• Heat a pan on medium high heat.
• After a few seconds add the Butter in it.
• As soon as the Butter melts, add the whole spices (Bay Leaf, Cinnamon, Cloves and Cardamoms). 
• Wait for a few seconds then add the Chicken pieces.
• Fry the Chicken pieces till they are reddish brown in color. This technique is called Searing. This is a widely used method used in grilling, baking, braising, roasting, and sautéing.  In searing, a surface of the food (usually meat, poultry or fish) is cooked at a high temperature until a caramelized crust forms.
• Now we have developed a nice color and texture on the chicken, the only thing left is to cook it through. Add the Yogurt in the pan.
• Reduce the heat to low and stir to mix. 
• Cover and cook for 10 minutes or until the Chicken is well cooked. The cooking time depends on the size of chicken pieces so make sure to let it cook for another 10 minutes or so if you have big pieces.
• If the sauce looks too runny, increase the heat and let it reduce till you get your desired consistency. 
• Add the Cilantro and mix well.
• Serve with Naan or Tandoori Roti and salad.

Recommend Reading:

• Tandoori Roti
• Easy Homemade Naan
• Indian Salad
• Top 10 Spices to keep in your kitchen
• Garam Masala
• Debarshi’s Garlic Chicken
• Handling Raw Meat with Safety
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Pan Fried Chicken with a Cheesy Mushroom Loaded Gravy
• Spice Up Your Weeknight with Red Hot Baked Chicken

Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)

I prepared this creamy buttery dish for a party with my friends and everyone liked it so much that I thought this must be the next recipe on my blog. Now before we move on to the recipe let me give you a brief introduction of the dish: Butter Paneer is a gourmet Indian Recipe where Fresh Cheese is fried in butter till it turns golden red in color. The fried pieces are then dipped in a creamy buttery gravy prepared with tomato, onion, a hint of garlic and whole spices. Though it is easy and quick to prepare, Butter Paneer tastes absolutely divine and equals the quality of a restaurant bought dish. My secret? my homemade Garam Masala. The best part is since this dish is loaded with healthy fats you can also enjoy it on Keto diet. 

Are you having guests over and thinking what to cook for dinner? No problem! Serve this delectable buttery gravy with Naan or Pulao and your guests will lick their fingers for more. 

Just a small tip: Have a little patience while preparing the gravy. It will take time to cook through and release the oil so cook it over medium low heat and stir occasionally. Use a good non stick skillet and wok otherwise the Paneer and gravy will stick on the bottom of the pan.

Ingredients (for frying the Paneer):

• Butter – 2 tablespoons 
• Paneer – 3 cups (cut into cubes, rectangles or any shape you like)
• Salt – ¼ teaspoon 
• Turmeric Powder -  ¼ teaspoon 
• Red Chili Powder - ¼ teaspoon 
• Tandoori Masala – 1-2 teaspoons 

Ingredients (for the gravy):

• Butter –3 tablespoons 
• Salt –about ½ teaspoon 
• Red Chili Powder -  ½ teaspoon
• Tandoori Masala – 2-3 tablespoons 
• Dried Red Pepper – 2-3, broken in halves
• Cloves – 3-4
• Green Cardamoms – 4
• Bay Leaves – 1-2
• Onion – ½ of a big onion, minced
• Garlic - 2, minced
• Tomato – 3 big, pureed 
• Heavy Cream - 1 ½ cups 
• Garam Masala – ¼ teaspoon 
• Green Chili – 3, slit in half lengthwise (optional)
• Kasuri Methi – 2 tablespoons
• Milk – ¼ cup (if required)

Directions for frying the Paneer:

• Heat a non stick pan on medium heat.
• Add the Butter (2 tablespoons) in it.
• Carefully start adding the Paneer pieces in the pan. Make sure you are not burning the butter.
• Sprinkle the Salt (¼ teaspoon), Turmeric Powder (¼ teaspoon), Red Chili Powder (¼ teaspoon) with the Tandoori Masala (1-2 teaspoons) and mix well.
• We want a nice golden red color on the Paneer pieces so make sure to fry them till they turn beautifully bright red.
• Switch off the heat and transfer the Paneer pieces to a bowl.
• Now let’s prepare the gravy.

Tips:

• Use a good non stick frying pan and wok for preparing this dish otherwise the Paneer will stick on the bottom of the pan and break.
• Maintain a medium – medium low heat for frying the Paneer pieces. Paneer has a delicate texture and may burn easily.

Directions for making the gravy:

• Heat a wok on medium high heat. 
• Add the Butter (3 tablespoons) in it. As soon as the butter starts to melt, add the Onion and Garlic in it. If you are adding Green Chilies, add them as well.
• Start adding the whole spices (Dried Red Pepper, Cloves, Green Cardamoms and Bay Leaves) in it.
• Keep frying the Onion till it caramelizes to a dark brown color. It will take about 5-10 minutes.
• Carefully add the Tomato Puree in it and reduce the heat to medium. Mix well and cover and cook for about 10 minutes.
• Add the Heavy Cream in it. Mix well and cover and cook for another 10 minutes.
• Now add the Salt, Tandoori Masala (2-3 tablespoons) and Red Chili Powder. Mix well and cover and cook for 5 minutes. 
• Stir then reduce the heat to medium low. Cover and cook for about 10 minutes, stirring occasionally. 
• Add the Garam Masala. Mix well and cover and cook for another 10 minutes. This will help to reduce the sauce and develop the creamy consistency. This will also make the dish aromatic and add flavor.
• At this stage you will see the butter separating from the gravy, this means the gravy is ready. It is very important to let the gravy cook till this stage otherwise it will taste very different.
• Add the Paneer pieces. The gravy will be hot and boiling so be very careful. The bowl will have some butter and Tandoori Masala from the cooked Paneer pieces, use a spatula to transfer it in the wok as well. Stir to mix.
• Check the consistency, I usually like to add a little Milk at this stage (for the gravy). Switch off the heat and add the Kasuri Methi. 
• Butter Paneer is ready, serve with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!

Tips:

• Make sure to ask your guests if they have any diet restrictions before serving.
• I use my chopper to cut the onion and garlic and Nutri bullet to make the tomato puree.
• Cooking time is the essence of this dish. If you do not cook the gravy enough, it will be watery and very light like a curry. Remember every stove top heats differently so give it proper time to develop the gravy. Once the butter starts to separate this means the gravy is ready. 
• When cooked properly, the dish will have a layer of butter on top of the gravy. See the photo? It will look very rich with a deep orange color.

Recommended Reading:

• Garam Masala
• Top 10 Spices to keep in your kitchen
• Tandoori Masala
• Excited to use new spices? Know more about Methi (Fenugreek)
• Food Chopper and its Importance in Our Kitchen
• Nutri Bullet – now cook gourmet foods whenever you want
• Tandoori Roti
• Mushroom Salad with Fried Eggs
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Mamma’s Mixed Vegetables
• Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Sausage Tomato Basil Pasta

Recommended Reading (Keto recipes):

• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Avocado Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Avocado Strawberry Smoothie
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Chocolate Ganache - Keto Dessert
• Tomato Basil Soup
• Keto Garlic Naan
• Low Carb Ajwain Paratha with Coconut Flour
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka

Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)

Do you have a recipe which you love to eat in restaurants but when you try to recreate that at home, something doesn’t add up? Something seems to be missing from that recipe and you end up trying it again and again but to no gain (hey! That rhymes!) anyway, this recipe used to be one of those and believe me I have tried this recipe with different spices, meat cuts and cooking methods only to discover that to bring that amazing rustic touch in it all I had to do was to take a carefree approach.

As you know I have lived seven years in Delhi and I love the Punjabi food. Butter Chicken, Chole Bhature and heavy lassis are my favorite along with this special dish which is called Saag Chicken or Palak wala Chicken. Prepared in a thick creamy heavy gravy of butter, cream, spinach and spices this gravy goes great with Tandoori Rotis. After getting married and moving to the U.S. I soon discovered that the best way to enjoy all your delicious foods was to cook them yourself (it’s not only economical but also convenient) and so I started on this journey of hits and misses where I have recreated some dishes even better than the original recipe (like Butter Chicken) and missed on some dishes like this one (not anymore!) and believe me every time I would prepare this dish Debarshi used to say, ‘I don’t know, I just don’t like it’, thus starting my research all over again. Well he has always been very good not to waste any homemade food but I never got the satisfaction that I was serving him the dish which I used to enjoy so much and then I understood where I was going wrong.

A few weeks back we went to visit St. Louis with some friends and we went to a local rustic looking Indian restaurant. They had homemade Rotis and Dal along with a few vegetarian and non vegetarian dishes and we decided to order Saag Chicken. Well, I was interested to see what exactly I was doing wrong. As soon as Debarshi had his first bite he nodded and said, ‘This is the perfect example of how Saag Chicken should taste like.’ and I immediately knew what I was doing wrong. You see, most of the recipes would recommend you to puree the ingredients and that’s what creates a major difference in taste. It just changes the whole flavor profile of the dish. The rustic version of Saag Chicken has fried chicken pieces coated in a thick gravy of spinach and vegetables. When you puree the vegetables, it kind of becomes a soup with the chicken pieces dipped in it. I guess both Debarshi and I like the rustic version more as served by the street vendors of Delhi. I believe they prepare good food in a simple way and serve it with loads of cream and butter which enhances the flavors even more. So, I decided to prepare the dish in the way they do, with simplicity and efficiency.

Simplicity for me means no blanching the spinach or pureeing of vegetables. I just fry everything on high heat and then chop them down. Then I boil the gravy with the fried Chicken pieces, cream and spices and my Saag Chicken is ready with that same yummy rustic authentic taste that I like. Remember simple recipe means less time in the kitchen and more time with your loved ones which is after all we all want. So this weekend, try this dish and post in the comments your experience.

Bon Appetit!

Ingredients:

• Chicken – 1½ pounds, skinless, add whatever pieces you like (Breast or Leg), boneless or with ribs, cut into medium sized pieces
• Spinach - 1 large bunch, thoroughly washed, ends cut (do not throw the stem part) 
• Butter – 3 tablespoons (for frying the Chicken) + 2 tablespoons (for making the gravy) + 1 tablespoon (for final touch)
• Salt - ½ teaspoon (or to taste) + ¼ teaspoon for seasoning the Chicken
• Turmeric Powder -  ½ teaspoon + ¼ teaspoon for seasoning the Chicken
• Red Chili Powder -  ½ teaspoon + ¼ teaspoon for seasoning the Chicken
• Coriander Powder -  ½ teaspoon 
• Onion – 1 medium
• Garlic – 3-4 big cloves, peeled 
• Ginger - 1 inch, peeled
• Tomato - 1 medium
• Cloves – 3-4 
• Green Cardamoms – 4 
• Bay leaf - 1
• Black Cardamom – 1-2 pods
• Cinnamon – ½ of a thin stick
• Cumin seeds – ¼ teaspoon
• Whole Peppercorns - 5
• Garam Masala Powder – ½ teaspoon 
• Yogurt - 2-3 tablespoons or Cream Cheese – 2 ounces (at room temperature)
• Milk – ¼ cup (if required, for gravy)
• Heavy Cream -  ½ cup 

Let’s do some preparations:

• Season the Chicken with ¼ teaspoon each of Salt, Turmeric and Red Chili Powder.
• Heat a wok over high heat.
• Add the Butter in it (3 tablespoons).
• When it starts melting, add the Chicken pieces in a single layer.
• Fry till they are golden red in color (get a nice sear) then transfer to a bowl.
• Now let’s cut the vegetables (Onion, Spinach, Garlic, Ginger and Tomato). Cut them up in big pieces.

Directions to make the gravy:

• Heat the wok again over high heat (you may want to wash it with water first).
• Add 2 tablespoons of Butter in it.
• As soon as the butter starts melting add the Onion.
• Stir for a few seconds then add the Garlic, followed by the Ginger. Mix well.
• When the Onion starts turning golden, add the Tomato. Mix well.
• The Tomato will soon start melting down, add the Spinach. You will see that the Spinach will immediately start wilting.
• Turn off the heat and allow it 10-15 minutes to cool down.
• Take the chopper and transfer all the vegetables in it. Run a few whirls so that everything gets chopped down. 
• Transfer the mixture back to the wok and heat it over medium heat.
• Add all the whole spices (Green Cardamom, Black Cardamom, Cloves, Cinnamon, Cumin seeds, Whole Peppercorns and Bay leaf) in it. Stir to mix. Cook for 5 minutes.
• Turn down the heat to low and add the remaining spices in it (Coriander Powder, Red Chili Powder, Salt and Turmeric Powder). Cover and cook for 10 minutes.
• Add the Yogurt (or Cream Cheese), Heavy Cream and Garam Masala in it along with the fried Chicken pieces and cover and cook for 15-20 minutes.
• Check the consistency, I usually add a little Milk at this stage (for the gravy). 
• Saag Chicken is ready, now it’s time to add the final touch: the last one tablespoon of butter! 
• Serve the gravy hot with Naan, Tandoori Roti/ Plain Roti, Rice or Pulao and enjoy!

Tip: If you are adding Cream Cheese make sure to break it into little pieces so that it mixes uniformly. You can also add it in the chopper along with the vegetables so that it mixes evenly with them.

Recommended Reading:

• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Tandoori Roti
• Garam Masala
• Food Chopper and its Importance in Our Kitchen
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Palak Paneer (Fresh Cheese in Spinach gravy)
• Cream of Asparagus Soup
• Easy Homemade Naan
• Make Homemade Butter from Spoiled Cream
• Alu Kulcha (Indian Flat Bread with Potato Filling)
• Debarshi’s Garlic Chicken
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Pan Fried Chicken with a Cheesy Mushroom Loaded Gravy
• Spice Up Your Weeknight with Red Hot Baked Chicken

Recommended Keto (Low Carb High Fat) Recipes:

• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Avocado Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Avocado Strawberry Smoothie
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Keto Garlic Naan
• Low Carb Ajwain Paratha with Coconut Flour

Awadhi Mutton Biryani

Photo and Recipe Courtesy: Dr. Debarshi Chatterji

First of all, I want to thank all my readers for waiting so patiently for this wonderful recipe. Debarshi prepared this as a surprise treat for me almost two years back and he has been making improvements in the recipe ever since. Well, I think we have perfected it now and so, I decided to share it with everyone. Now let me tell you that this is a complicated recipe so take your time and plan it accordingly. There are quite a few steps so pay attention and have patience and believe me you will have a delicious homemade biryani better than any you have ever tasted.

Now before we move on to the recipe, let me tell you a little bit about the Biryani itself. Awadhi Mutton Biryani is indeed a dish fit to be served to the royals. This is not to be cooked in a haste so make sure to keep this reserved for exceptional soirées. Use a good quality basmati rice (which is a long grained aromatic rice) and good quality boneless meat (goat or lamb). Be generous with the spices and ghee which will bring that exotic flavor and aroma in the dish. Refer to my article on Mutton Gravy for the steps to prepare the meat. 

As I have written in my article: Achari Mutton, Indian cuisine is divided into many different categories, mainly on the region from which the dish originates. Today’s dish is from the Awadhi cuisine (Mughal inspired cuisine) of Lucknow. Hence you can understand why we will be using all those aromatic spices and ghee in such an amount for after all this Biryani was custom made for the royals. Well, we may not have the digestive strength to eat this high calorie food everyday or the time to prepare it at a moment’s notice but we can certainly enjoy it on special occasions. Biryani is soul food and should be prepared and enjoyed with friends and family or when you really want to impress someone special. Believe me when I say that ever since I have come to the U.S. there have been only a few places where I have been served authentic Biryani and it always made me sad. Well, not anymore! Now I can prepare this delicious Biryani whenever I want.

The final stage of the Biryani is called ‘Dum’ which means slow cooking over a low heat and this is where your oven comes handy. The al dente rice is layered with the fried onion and cooked mutton and then sprinkled with aromatic waters. I used Kewra and Rose Water along with Saffron to create that authentic fragrance and color. You can use an aluminum foil pan to cook the biryani, although it will get quite heavier with the rice and meat in it so I recommend using an oven safe baking dish. Cover the top with foil and seal it with dough. Then leave it in the oven for two hours and relax.

Biryani is a meal in itself so you don’t have to worry about preparing anything else with it. A side salad or plain yogurt raita are the ideal combinations. Follow the steps patiently and you will be rewarded with the most delicious and heavenly dish.

Bon Appetit!

Awadhi Mutton Biryani prepared by Debarshi

Tips:

• Refer to my article on Mutton Gravy to know how to marinate and cook the mutton.
• We usually get Royal Basmati rice. It is available at most Indian stores and Costco.

Ingredients:

For the biryani rice:

• Rice – 2 cups
• Ghee – 2 tablespoons
• Canola or Vegetable Oil – 2 tablespoons
• Cinnamon – 1 small stick
• Green Cardamom – 3-4
• Black Cardamom – 1-2
• Dry Red Chilli – 3-4
• Bay Leaf – 1 big
• Cumin Seeds – 1 teaspoon
• Star Anise – 2
• Cloves – 4-5
• Mace – 1 
• Nutmeg – ¼ 
• Whole Black Pepper – 5-6
• Salt – to taste (about ½ teaspoon)

For the final Biryani:

• Milk – ½ cup 
• Turmeric Powder – a pinch + 2 pinches
• Saffron – 2 pinches
• Red Food Color – a pinch
• Onions – ½ cup, julienned 
• Oil – 1 cup (to fry the onions)
• Potato – 1 large, peeled, washed and cut into medium size cubes
• Salt – about 2 pinches
• Kewra Water - 2 teaspoons
• Rose Water - 2 teaspoons

Directions to cook the Rice:

• Wash and soak the rice in enough water for 30 minutes. 
• Drain the water and keep it aside (use a sieve).
• Heat a wok over high heat.
• Add the Ghee and Oil in it.
• Add the whole spices (Cinnamon, Green Cardamom, Black Cardamom,
• Dry Red Chilli, Bay Leaf, Cumin Seeds, Star Anise, Cloves, Mace, Nutmeg and Whole Black Pepper) in the oil. 
• Wait for a few seconds then add the rice.
• Reduce the heat to medium and fry the rice gently and carefully. Use a rubber spatula. Fry till the color changes to golden. Make sure it is not burning.
• Add 3 cups of water and Salt. Mix well.
• Cover and cook till the rice is ¾ done. This is a very critical step so make sure to pay attention. It should be al dente. (I followed these steps: Cover and cook over low heat for 5 minutes, Stir, cover and cook for 5 minutes more).
• Fluff the rice then switch off the heat and place on the counter top. Keep it covered.

Let’s do some preparations for the final biryani:

• Take 2 small bowls and add 2 tablespoons of Milk in each.
• Place both of them in the microwave and heat for 40 seconds.
• Mix a pinch each of Turmeric Powder and Saffron in one bowl. 
• Mix a pinch each of Red Food Color and Saffron in the other bowl. Keep aside
• Heat a wok over high heat.
• Fry the julienned onions till brownish red in color and crisp. Keep aside.

• Debarshi added Potato to add a Bengali touch. Season it with about 2 pinches each of Turmeric and Salt. 
• Fry them in the Oil on high heat.
• Press a piece with your spatula to check if the potatoes are cooked. Deep frying usually cooks it thoroughly.

Directions to prepare the Biryani:

• In a baking pan (I used a 3-4-inch-deep and about 8 X 12-inch pan) spread half of the ¾th cooked rice evenly.

• Spread the fried onion evenly on the rice layer.

• Next spread the layer of mutton, potatoes and all the mutton gravy.

• Finally, spread another layer of rice (use all the leftover rice).

• Pour the colored milk (Turmeric milk and Red Colored Milk) in different places keeping some white rice areas (make a small hole using your finger and pour a teaspoon or two of colored milk in it, this will help the bottom layer to soak up the color too).
• Now sprinkle the remaining ¼ cup of milk on it along with the Kewra Water and Rose Water.
• Cover well with a foil. 
• Use some wheat dough to seal the foil and baking pan together. 
• Preheat the oven to 300 F.
• Bake for about 2 hours. You will know it is cooked because the whole house will smell like a Mughlai restaurant!

Enjoy!

Recommended Reading:

• Mutton Gravy
• Allahabad to America: The food I grew up with
• Garam Masala
• Achari Mutton
• Food Chopper and its Importance in Our Kitchen
• Rose Water – a touch of freshness
• Make Homemade Ghee from Spoiled Cream
• Mughlai Mutton Stew
• Goat Dhansak (Mutton with Red Lentils)
• Debarshi’s Chicken Tikka Biryani
• Goat Stew with White Wine
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)