Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Tender, fall-off-the-bone mutton simmered in a rich and aromatic gravy. This classic North Indian curry is a weekend favorite, packed with bold spices and perfect with hot rotis or rice.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Aromatic Ghee Rice with protein-packed Mutton Curry and a fresh salad. An energy-giving feast!
This kerala dish is perfect for dinner. With 915.75 calories and 47.25g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
356cal
37gprotein
15gcarbs
16gfat
Ingredients
500 g Mutton (Bone-in, curry cut)
0.5 cup Curd (Full-fat, for marinade)
2 tbsp Ginger Garlic Paste
0.75 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
3 tbsp Mustard Oil
2 pc Bay Leaf
1 inch Cinnamon Stick
4 pc Cloves
3 pc Green Cardamom
1 pc Black Cardamom
2 medium Onion (Finely sliced)
2 medium Tomatoes (Pureed)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 cup Water (Hot water preferred)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly until the mutton is evenly coated.
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 and Onions
Heat mustard oil in a pressure cooker over medium-high heat until it's just about to smoke, then reduce the heat slightly.
Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-45 seconds until they become fragrant.
Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until they turn a deep, even golden brown. This 'bhuna' process is crucial for the curry's rich color and flavor.
3
Build the Masala Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Cook for 6-8 minutes, until the mixture thickens and oil begins to separate from the masala.
Add the powdered spices: coriander powder, cumin powder, the remaining 0.5 tsp red chili powder, and 0.25 tsp turmeric powder. Sauté for another minute, adding a splash of water if the spices stick to the bottom.
4
Brown the Mutton
Add the marinated mutton to the pressure cooker. Increase the heat to high.
Sauté the mutton for 7-10 minutes, stirring continuously. Cook until the moisture from the marinade evaporates and the mutton is well-browned on all sides. This step, also part of 'bhunai', seals in the juices and intensifies the flavor.
5
Pressure Cook the Curry
Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle).
After the first whistle, reduce the heat to low and cook for 20-25 minutes.
Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
6
Finish and Garnish
Carefully open the cooker. Check if the mutton is tender; it should easily come off the bone. If not, pressure cook for another 5-10 minutes.
If the gravy is too thin, simmer the curry without the lid for 5-7 minutes to reach your desired consistency.
Stir in the garam masala powder and let the curry rest for 10 minutes before serving.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
