Masala Mornings Recipe | 23 Jan 2023 | Recipes: Mutton Matka Biryani & Green Karahi | Chef Shireen Anwar

Method

Heat handi, add oil and clarified butter to it, fry sliced onion till light golden, add whole spices with mutton, fry for 5 mins till water dries, add ginger garlic and green chili paste with ¼ cup water, cover handi, cook for 30 mins till mutton is tender, you can do these 2 steps in pressure cooker, once mutton is tender, transfer it to handi. Once the mutton is cooked, add in all the spices, fry very well, add yogurt and tomatoes, cover and cook till tomatoes get tender, cook till oil comes on top, remove ¼ cup of oil from gravy to use while layering. In another handi, grease with clarified butter, spread half the boiled rice in the bottom of handi, sprinkle some fried onion, coriander leaves on it, then spread the cooked mutton masala over rice, cover with final layer of rice, drizzle food color, leftover oil from mutton gravy and spread some fried onion and coriander leaves on top, cover the lid of pot and place a heavy pot on top, cook on high flame for 5 mins, then reduce the flame to lowest and cook for half an hour.

METHOD

Put chicken with water, salt and ginger garlic paste in a pan, cook for 10 mins till chicken tender and half cup stock left, blend together all the ingredients for green paste till smooth. In a wok heat oil, add grated ginger and garlic along with curry leaves and slit green chilies, fry on high flame for 1 min, add in the cooked boneless chicken along with the stock to the karahi, fry on high flame for another 1 min, add in yogurt, red chili flakes, cook till yogurt water dries and oil comes on top, now add in green paste, fry for another few mins till oil comes on top, add all the remaining spices, stir fry at high flame. Finally add ginger julienne, lemon slices, slit green chilies, now put a foil piece in center and give dum of coal, serve with nan.