Tender mutton pieces slow-cooked with chana dal into a rich, hearty stew. This Hyderabadi classic is fragrant with spices and finished with a ghee tempering, perfect with steamed rice or roti.
Prep25 min
Cook70 min
Soak60 min
Servings4
Serving size: 1 serving
584cal
46gprotein
45gcarbs
Ingredients
500 g mutton (bone-in, cut into 2-inch pieces)
1 cup chana dal (rinsed and soaked for at least 1 hour)
A fragrant Kashmiri rice dish where long-grain basmati rice is cooked in a flavorful yogurt-based stock (yakhni) infused with whole spices. Aromatic, mild, and utterly delicious.
Protein-packed vegan dal gosht with aromatic vegetable yakhni pulao. A soul-satisfying, energy-giving feast!
This awadhi dish is perfect for dinner. With 1078.1100000000001 calories and 55.989999999999995g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
2 tsp coriander powder
1 tsp garam masala
1 tbsp tamarind paste
1.5 tsp salt (adjust to taste)
4 cup water (as needed)
2 tbsp ghee (for tempering)
1 tsp cumin seeds (for tempering)
2 pcs dried red chili (for tempering)
10 pcs curry leaves (for tempering)
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Preparation
Rinse the chana dal under running water until the water runs clear. Soak it in ample water for at least 1 hour, then drain completely.
Wash the mutton pieces thoroughly and pat them dry.
Thinly slice the onions, finely chop the tomatoes, and slit the green chilies.
2
Sauté Aromatics and Cook Mutton
Heat vegetable oil in a pressure cooker over medium heat. Add the sliced onions and sauté for 8-10 minutes until they are deep golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
Add the mutton pieces and increase the heat to medium-high. Sear the mutton for 4-5 minutes until it's browned on all sides.
Lower the heat and add the turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1 minute.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and oil starts to separate from the masala.
Pour in 2 cups of water, stir well, and secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium and cook for 20-25 minutes (or 6-7 whistles) until the mutton is 80% tender.
Turn off the heat and allow the pressure to release naturally.
3
Cook the Dal with Mutton
Once the pressure has released, open the cooker. Add the soaked and drained chana dal to the cooked mutton.
Pour in another 2 cups of water and stir everything together.
Secure the lid again and pressure cook for 10-12 minutes (or 2-3 whistles) until the dal is soft but still holds its shape.
4
Simmer and Finish
Let the pressure release naturally. Open the cooker and turn the heat to low.
Stir in the tamarind paste and garam masala. Gently mix to combine.
Simmer the dal gosht uncovered for 10 minutes, allowing the flavors to meld. If the gravy is too thin, use the back of a ladle to lightly mash some of the dal against the side of the cooker to thicken it.
Check for seasoning and add more salt if needed.
5
Prepare the Tempering (Tadka)
While the dal simmers, heat ghee in a small pan over medium heat.
Once the ghee is hot, add the cumin seeds and let them splutter, which should take about 30 seconds.
Add the dried red chilies and curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the curry leaves are crisp and fragrant. Be careful not to burn them.
Immediately pour this hot tempering over the simmering dal gosht.
6
Garnish and Serve
Stir the tempering into the dal gosht. Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with steamed basmati rice, jeera rice, or fresh roti/naan.
Servings
4
Serving size: 1 serving
494cal
10gprotein
74gcarbs
18gfat
Ingredients
1.5 cup Basmati Rice (Long grain)
4 tbsp Ghee (Divided)
1 large Onion (Thinly sliced for birista)
3 tbsp Vegetable Oil (For frying onions)
2 pcs Bay Leaf
2 pcs Black Cardamom
4 pcs Green Cardamom
5 pcs Cloves
1 inch Cinnamon Stick
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
1 tsp Shahi Jeera (Caraway seeds)
1 cup Curd (Whisked until smooth, at room temperature)
1 tsp Dry Ginger Powder
0.25 tsp Asafoetida (Use gluten-free if needed)
2 cup Mixed Vegetables (Chopped carrots, beans, peas, cauliflower)
3 cup Water
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Vegetables
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes.
While the rice soaks, chop your mixed vegetables into bite-sized pieces.
Whisk the curd in a bowl until completely smooth and lump-free. Let it come to room temperature to prevent curdling.
2
Make Birista (Fried Onions)
Heat vegetable oil in a small pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they are deep golden brown and crisp.
Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
3
Prepare the Yakhni Base
Heat 2 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
Add the whole spices: bay leaf, black and green cardamoms, cloves, cinnamon, fennel seeds, and black peppercorns. Sauté for 45 seconds until fragrant.
Reduce the heat to low. Slowly pour in the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting.
Once the curd is incorporated, add the dry ginger powder, asafoetida, and 1 tsp of salt. Stir well.
4
Cook the Pulao
Add the chopped mixed vegetables to the pot and sauté for 3-4 minutes.
Drain the soaked rice completely and add it to the pot. Gently stir for 1 minute, being careful not to break the grains.
Pour in 3 cups of water and add the remaining 0.5 tsp of salt. Gently stir everything together.
Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
After 15 minutes, check if all the water has been absorbed. If not, cook for another 2-3 minutes.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice.
Open the lid and gently fluff the rice with a fork.
Garnish with the prepared birista, chopped coriander, and mint leaves.
Serve hot with a side of cucumber raita or plain yogurt.
