IMLI GOSHT / HYDERABADI KHATTA GOSHT / SPICY & TANGY MUTTON CURRY HYDERABADI STYLE

Hyderabad is well known for its spicy curries, both veg and non veg. Here is a spicy and tangy mutton curry from this region that you are going to fall in love with. A treat for spicy food lovers. My version is still milder. You may adjust the spice level as you like. Make and enjoy !

 Ingredients:

Mutton ............... 500 gms

Oil ..................... 4-5 tbsps

Onion paste ...... 2 cups

Tomato puree ... 1 cup

Tamarind puree . 2-3 tbsps or as per your taste

Ginger paste ....... 1 tbsp

Garlic paste ......... 1 tbsp

Kashmiri chilli powder .. 1 tsp

Spicy chilli powder ... 1/2 tsp 

Jaggery ..................... 1 tsp (optional)

Salt .......................... as needed.

Dry roast and grind:

Dessicated coconut ....... 2 tbsps

Cumin seeds ............... 1 tsp

Coriander seeds ......... 1 tbsp

Cloves ...................... 3-4

Cinnamon ............... 1" piece

Mace ....................... 1/2 piece

green cardamoms ..... 3-4

Black cardamom ..... 1

Bay leaf ................... 1

For tempering:

Ghee (clarified butter) .... 1 tbsp

Mustard seeds ...... 1 tsp

Methi or fenugreek seeds ... 1/4 tsp

Whole garlic cloves ........ 6-8 (you may crush them lightly)

Curry leaves .................. few

Dry red chillies ............ 2-3

Asafoetida ................... 2 pinches.

Method:

1. For dry roasting the ingredients take a pan and add the whole spices first followed by coriander, cumin seeds. When they give out an aroma reduce the flame and add the dessicated coconut. Roast until it is golden brown. Cool the mixture and grind it to a fine powder. 

2. In a pressure cooker heat the oil and add the ginger and garlic paste. Saute it a bit.

3. Add the onion paste and saute it stirring intermittently until golden brown in colour.

4. Now stir in the tomato puree. Saute it. 

5. Add salt and turmeric powder. Stir fry until the oil starts to separate.

6. Now tip in the mutton pieces and saute them stirring from time to time until the water from the mutton is dried up and oil starts to separate. 

7. Add 2-3 cups of hot water. This will not cease the cooking process.

8. Close the cooker and cook for 7-8 whistles and check after the pressure is released. Cook again if needed as these days the mutton we get is not so tender. It should be done 95 percent.

9. Next add the chilli powders (Kashmiri and the spicy one), jaggery and the roasted and ground spice mix. Adjust the quantity as per your preference.

10. If you want more gravy add some water. If serving dry you can skip adding. 

11. Add little more salt and tamarind juice. Give it a nice stir and cover the pan

12. Slow cook for 2-3 minutes until done. Add some coriander leaves finally.

13. Now time to add the tempering. Heat the ghee in a pan. Do not burn it on high flame as it looses it's flavour and the nutritional value.

14. Add the tempering ingredients mentioned in the list and let them crackle. First the dry ones followed by garlic cloves. 

15. Add the tempering to the prepared mutton and give it a gentle mix. 

16. You can enjoy the gravy version with rice and the dry version with rotis/naans/dosas/bhakris.

Watch the video of this recipe

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is I - and my chosen ingredient is IMLI (tamarind)

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar Ke Phulke ( Sorghum Flatbreads)

K - Karele Ki Bhurji ( Diced bitter gourd stir fry )

L - Lehsun Ka Achar ( Garlic Pickle )

M - Moong Dal with Sarson ( Moong lentils with mustard greens )

N - Neembu Gud Ki Shikanji ( Indian Lemon drink with jaggery )

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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CHICKEN KHICHDA / CHICKEN AND DAL KHICHDI

Chicken khichda is a very healthy one pot meal made with chicken, dal and rice cooked together with aromatic spices. This dish is cooked in many regions with a little variation according to their own taste. Hyderabadi chicken khichda is a bit spicier and broken wheat also is added to it while the Bangla Deshi Khichda has adapted Bengali flavours.
In this recipe I have used only yellow moong dal as it is lighter on the stomach. I have adjusted the ingredients to our liking. You can also take a mixture of assorted dals handful of each. Chicken also can be replaced with mutton.

Ingredients:
Chicken ........ 200 gms (I used boneless)
Rice .............1 cup
Moong dal ... 1/2 cup
Cumin seeds .. 1/2  tsp
Pepper corns .... 6-7
Bay leaves ...... 1
Cinnamon stick .. 1" piece
Cloves ............. 4-5
Onions .......... 1 cup
Tomatoes ..... 1
Ginger paste .. 1 tsp
garlic paste ... 1 tsp
Green chillies .. 1-2
Coriander leaves .. handful
Mint leaves .... few
Turmeric powder .. 1/4 tsp
Coriander powder ... 1/2 tsp
Cumin powder ........ 1/2 tsp
Red chilli powder .. 1/4 tsp
Salt ................ to taste
Desi ghee ............. 2 -3 tbsps
Oil ....................... 1/4 cup to fry the onions for garnishing.

Method:

Wash the chicken and cut into tiny pieces.

Soak the rice and dal together for at least one hour.

In a pressure cooker heat 2 tbsps desi ghee or oil. Drop in the whole spices mentioned in the list.

When they give out an aroma add 1/2 cup the sliced onions. (save the remaining to deep fry for garnishing) and the ginger garlic paste.

Saute a bit. Add the tomato pieces and green chillies.

After the Tomato is soft tip in the chicken pieces.

Add the salt and spice powders.

Saute until the spices are well blended with the chicken.

Now add the soaked rice and dal.

Add 3 cups of water.. Adjust the salt. Add the mint and coriander leaves.

Close the pressure cooker and cook for 3 whistles and reduce the heat.
After 1/2 a minute close the gas. Allow the pressure cooker to cool down.

Meanwhile heat the oil in a kadai and fry the remaining onions to golden brown colour.

Remove them and set aside for garnishing.

Open the cooker and stir carefully. At this stage you can add a spoonful of ghee and mix or you can add it in the plates individually while serving.

Garnish with coriander leaves, crispy fried onions and a spoonful of ghee and serve immediately.

Watch the video

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Quinoa Moong Dal Khichdi

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HYDERABADI BAGARA KHANA / BAGARA CHAWAL

Bagara khana is a Hyderabadi rice speciality. Bagar means tempering. The rice is cooked just with the tempering of whole spices, onion and ginger garlic paste without the addition of vegetables or meats. It is paired with mutton or chicken dalcha and curries. This is very popular in all the weddings and functions apart from the traditional Biriyanis.

Ingredients:
Rice .............. 1 cup (or as needed)
Onion .......... 1 sliced or use 1/4 cup birista (crispy fried onion)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tsp
Green chillies .. 2
Cinnamon stick ... 1 piece
Black cardamom .... 1
Green cardamoms .. 4
Cloves ................... 4
Pepper corns ......... 6
Cumin seeds .......... 1 tsp
Cashew nuts ........... few
Mint leaves ............ handful
Salt ..................... to taste
Oil or ghee ......... 3 tbsps

Method:

1. Wash the rice and soak it for 30 minutes. In a pan heat the oil or ghee, reduce the flame and add the whole spices.

2.When they give out a nice aroma tip in the ginger garlic paste and slit green chillies.

3.Now add the sliced onion and saute it to golden brown colour. If you have birista (fried onion) you can use 1/4 cup of that instead.

4. Add 2 cups of water and bring it to a boil.

5.Tip in the rice and season with salt. Add the mint leaves.

6.Meanwhile fry the cashew nuts to a light brown colour and set aside for garnishing.

7.When the rice is almost done reduce the flame.

8. Cover the lid and place the pot on a tawa / griddle for dum. (on very low flame)

9. Open the lid and separate the rice carefully.

10. Garnish with fried cashew nuts before serving.

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Mutton Biriyani

HARI MIRCH KA GOSHT / GREEN CHILLI MUTTON

This is a spicy mutton dish prepared with lot of green chillies, ginger, garlic, yogurt and spices.... a treat for spicy food lovers.This preparation calls for a lot of green chillies. The quantity of chillies can be adjusted to your liking.

Ingredients:
Mutton .... 500 gms
Green chillies .. 10 - 12 (you can add more if you like)
Ginger ........ 1 inch piece
Garlic ......... 10 cloves
Fresh coriander leaves ... 1/2 cup
Mint leaves ............... 1/4 cup
Onions ..................... 2 (medium sized)
Yogurt .................... 2-3 tbsps
Lemon juice .... 1 tbsp
Coriander powder .... 1 tsp
Cumin powder .......... 1/2 tsp
Garam masala powder .. 1/2 tsp
Turmeric powder ... 1/4 tsp
Salt ............ to taste
Oil ................ 4 - 5 tbsps

Whole Spices / Khada Masala
Black cardamom ... 1
Green cardamoms .... 3-4
Cloves .................... 5-6
Bay leaf .................. 1
Cinnamon stick .... 1-2 small pieces.

Method:

1. Grind the ginger, garlic, onion and 2 green chillies. Marinate the mutton with this paste adding a little salt and lemon juice.

2. Heat oil in a pressure cooker and add the whole spices.

3.When they give out an aroma, add the marinated mutton and saute for 5-7 minutes.

4. Add sufficient water and the mentioned spice powders to cook the mutton. If the mutton is tender you can also slow cook it in a pan.

5. In a small pan heat some oil and tip in the remaining green chillies. Cover the pan and simmer stirring them a couple of times. Add a little salt to them. Be very careful when you open the lid.

6. Now add these chillies and whisked yogurt to the cooked mutton and simmer for a minute or two.

7. You can make the curry with a little gravy or just dry to serve with rotis and naans.

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