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, succulent pieces of mutton slow-roasted in a fragrant blend of Kerala spices, coconut slivers, and curry leaves. This semi-dry dish is a true classic, bursting with bold flavors and a peppery kick. Perfect with parotta or rice.
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.
Aromatic Ghee Rice with perfectly spiced Mutton Roast & cooling, gut-friendly Raita. A protein-packed, energy-giving feast!
This kerala dish is perfect for dinner. With 1058.46 calories and 66.42g 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.
456cal
53gprotein
14gcarbs
20gfat
Ingredients
750 g Mutton (bone-in, cut into 1.5-inch pieces)
3 tbsp Coconut Oil
1 large Onion (thinly sliced)
0.5 cup Shallots (thinly sliced)
2 tbsp Ginger Garlic Paste (divided)
4 piece Green Chilli (slit lengthwise)
2 sprig Curry Leaves
0.25 cup Coconut Slivers (known as 'thenga kothu')
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (for color and mild heat)
2 tsp Coriander Powder
1.5 tsp Black Pepper Powder (coarsely ground, divided)
1 tsp Fennel Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
0.5 cup Water (for pressure cooking)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with turmeric powder, Kashmiri red chilli powder, coriander powder, 1 tsp of the black pepper powder, 1 tbsp of ginger-garlic paste, and salt.
Mix thoroughly to ensure each piece is well-coated with the spices.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker. Add 1/2 cup of water and mix well.
Secure the lid and cook on medium-high heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is about 90% cooked and tender but still holds its shape.
Allow the pressure to release naturally. Once safe, open the cooker. Separate the mutton pieces from the cooking liquid (stock) and set both aside.
3
Prepare the Roasting Masala
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the coconut slivers and fry until they turn a crisp golden brown. Remove with a slotted spoon and keep aside.
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.
In the same oil, add the sliced onions, shallots, and one sprig of curry leaves. Sauté patiently for 12-15 minutes, until the onions and shallots are deeply caramelized and golden brown. This step is crucial for the dish's color and flavor.
4
Sauté Aromatics and Spices
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies to the pan. Sauté for 2 minutes until the raw aroma disappears.
Lower the heat and add the fennel powder and garam masala. Stir for 30 seconds until fragrant.
5
Roast the Mutton
Add the pressure-cooked mutton pieces to the pan. Increase the heat to medium-high and stir-fry for 5-7 minutes, allowing the mutton to sear and get coated in the masala.
Pour in the reserved mutton stock and add the remaining 0.5 tsp of black pepper powder. Bring to a simmer.
Continue to cook, stirring occasionally, for about 10-15 minutes, until all the liquid has evaporated and the masala clings tightly to the mutton pieces, creating a semi-dry roast.
6
Garnish and Serve
Stir in the fried coconut slivers and the remaining sprig of curry leaves.
Mix well and cook for another minute to combine the flavors.
Turn off the heat. Serve the Mutton Roast hot with Kerala parotta, appam, or steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
