A classic Hyderabadi curry featuring tender mutton slow-cooked with young, tangy tamarind leaves. This dish offers a unique blend of sour and spicy flavors, creating a rich, aromatic gravy perfect with rice or roti.
Prep25 min
Cook65 min
Servings4
Serving size: 1 serving
428cal
39gprotein
22gcarbs
20g
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
2 cup Tender Tamarind Leaves (cleaned and lightly packed)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Chigur Gosht, Steamed Basmati Rice and Cucumber Raita
Tangy Chigur ka Salan with fluffy rice and cooling raita – a gut-friendly, aromatic meal that feels like a warm hug.
This hyderabadi dish is perfect for lunch. With 779.9300000000001 calories and 48.93g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1.5 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, and 1 tsp of salt.
Mix thoroughly until the mutton is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Sauté Aromatics
Heat oil in a pressure cooker or a heavy-bottomed pot over medium heat.
Add the cinnamon stick, green cardamom pods, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the sliced onions and sauté for 10-12 minutes, stirring occasionally, until they are soft and golden brown.
3
Sear the Mutton
Add the marinated mutton to the cooker.
Increase the heat to medium-high and cook for 7-8 minutes, stirring frequently. Continue cooking until the mutton is well-seared and the oil begins to separate from the masala (this step is crucial for flavor).
4
Pressure Cook the Mutton
Pour in 1.5 cups of water and add the remaining 0.5 tsp of salt. Stir well to combine, scraping any bits from the bottom of the cooker.
Secure the lid of the pressure cooker. Cook on medium heat for 6-7 whistles, which should take about 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
5
Add Tamarind Leaves and Simmer
Once the pressure has fully released, carefully open the cooker.
Add the cleaned tender tamarind leaves and the slit green chilies to the cooked mutton.
Stir gently to incorporate them into the gravy.
Simmer uncovered on low heat for 10-12 minutes. The leaves will wilt and infuse their tangy flavor into the curry as the gravy thickens.
6
Finish and Serve
Sprinkle the garam masala and chopped coriander leaves over the curry.
Give it a final gentle stir to mix everything together.
Turn off the heat and let the curry rest for 5-10 minutes to allow the flavors to meld.
Serve Chigur Gosht hot with steamed rice, bagara khana, or fresh rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
