Recipes: Keema Matar, Rogan Josh, Chicken Biryani, and more

Here are some delectable delights by Chef Neeta Mehta, Tata Sky Cooking to satiate your taste buds.

MUTTON KEBABS
Makes 10

• 250 gm mutton mince (keema) – boiled
• 2 tbsp oil
•  ½ tsp jeera
• 2 tbsp pathar phool (earthy aroma)
• 4 onion – finely chopped,
•  1 green chilli – chopped
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 2 tbsp meat masala
• 1 tsp red chilli powder

LATER

• 1 egg
• 1 tsp lemon juice
• 2 tbsp gram flour (besan) – dry roast on a tawa till fragrant-
• 1 tbsp butter – at room temperature;
• Garam masala
• ½ tsp elaichi powder

METHOD

• Heat oil in kadhai. Add jeera green cardamom seeds and pathar phool. Wait for a minute.
• Add onions and green chilli,  Add salt and fry on medium heat till golden brown.
• Add ginger and garlic and stir for a minute on low heat till onions turn brown.
• Add meat masala and  red chilli powder.
• Add boiled mince Bhuno for 3-4  minutes till dry. Cool.  .
• Add egg and lemon juice., Transfer half to a mixer and grind to a paste in 2 batches with Remove from mixer to a bowl.
• Add  besan and butter to get a soft mixture. Refrigerate for 30 minutes to become firm. Make kebabs. Pan fry

KEEMA MATAR

• 250 gm mutton mince (keema)
• 4 tbsp oil
• 1 tsp cumin seeds (jeera)
•  2 green cardamoms (elaichi)
•  1 bay leaf (tej patta)
• 2 tbsp stone flower (pathar phool)
• 1 cup peas
• 3 onions – chopped
• 1 tsp chopped ginger
• 1 tbsp chopped garlic
• 2 green chillies – chopped finely
• 3 tomatoes – puree
• ½ tsp salt
• 2 tsp dhania powder
• ½ tsp red chilli powder
• 10-15 mint leaves
• 2 tbsp chopped coriander
• 1 tsp meat masala or garam masala powder

METHOD

• Wash the mince in a strainer and fork it up.
• Heat oil. Add jeera, elaichi, tej patta and pathar phool. Add ginger and garlic. Fry for 1 minute.
• Add chopped onions,.Fry till onions turn golden
• Add green chillies.
• Add keema.Fry very well for 5 min till dry
• Add tomatoes and all masalas. Mix well till nicely done and oil separates
• Add mint, coriander and peas.
• Add meat masala or garam masala. Mix well.
• Add 1 cup water. Cook covered on low heat for 10-15 min till cooked.

ROGAN JOSH

Mutton Rogan Josh

The very popular Kashmiri mutton curry.
Serves 3-4

• Marinate for 1 hour
• ½ kg mutton – cut into pieces
• ½  cup yogurt
• brown onion paste
• 3 onions – sliced, deep fried till golden
• 2  tbsp yogurt
• other ingredients
• 3 tbsp ghee/oil
• tej patta,
• 2 star anise (phool chakri)
• 2-3 chhoti illaichi (green cardamoms
• 1 tbsp ginger garlic paste
• 1 tsp kashmiri mirch powder
• 1 tsp dhania powder
• 1 tsp salt, or to taste
• 2 tsp meat masala
• a little kesar (saffron) – dissolved in warm water

METHOD

• Heat ghee/oil in a kadhai.  Add tej patta, star anise and chhoti illaichi. Fry for 1- 2 minutes..
• Add kashmiri mirch powder dissolved in a little water and dhania powder.
• Add ginger-garlic paste. Stir for a minute.
• Add mutton and salt . Stir for about 5-7 minutes till dry and oil separates.
• Add meat masala and bhuno for 2 minutes.
• Add hot water. Cover and cook till done for about 45 mnutes.
• Add brown onion paste and saffron. Stir over medium heat for 5 minutes till oil separates.

Chicken  Biryani

Chicken Biryani

Serves 6-8

• 2 cups long grain basmati rice –boiled till 80 percent cooked with salt.  1 bay leaf and shah jeera
• 2 tbsp ghee, 1 tbsp biryani masala

MARINATE CHICKEN

• 1 chicken (800 gm) – cut into 12 pieces
• 2 tbsp biryani masala
• 2 green chillies
• 2 tbsp ginger-garlic paste
• ½ cup thick curd
• 2 tbsp oil,
• 1 tsp salt to taste,
• to cook chicken
• 3 tbsp ghee
• 3 onions – chopped
• 1 tsp Kashmiri mirch

TO ASSEMBLE

• ½ cup browned onions
• fried cashews
• ,½ cup mint (pudina) leaves
• few strands saffron (kesar) dissolved in 4  tbsp warm milk
• 1 tsp kewra jal
• ½ tsp elaichi powder

METHOD

• Marinate chicken with biryani masala and all other ingredients  for 2-3 hours or overnight
• To cook chicken, heat 4 tbsp ghee. Add onions. Stir fry till golden brown. Add red chilli powder. Add chicken bhuno for 3-4 minutes till dry. Add some water and cook covered till chicken turns tender and  you get a thick masala gravy. Remove from fire. Keep aside.
• For assembling the biryani, remove most of the chicken from pan, leaving some masala and a few pieces of chicken. Spread ½ of the rice. Colour rice yellow with half of kesar milk. Sprinkle fried onion and mint and cashews
• Put all chicken. Spread rice on it. Colour with kesar. Put onions and mint. And cashews.
• Sprinkle kewra water and elaichi powder. Drizzle some melted ghee.
• Cover nicely. Put on dum on very low heat for 20 minutes.