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About Mutton Handi, Steamed Basmati Rice, Dal Fry and Kachumber Salad
Melt-in-mouth Mutton Handi with fiber-rich dal and fresh salad - an aromatic, protein-packed comfort meal.
This bihari dish is perfect for lunch. With 1110.07 calories and 73.75g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
4 pcs Cloves
2 pcs Onion (medium, finely sliced)
1 cup Tomato Puree (from 3 medium tomatoes)
2 pcs Green Chili (slit lengthwise)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
15 pcs Cashew Nuts (soaked in hot water for 20 minutes)
1.5 cup Water (warm)
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
3 tbsp Fresh Cream
3 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 chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated.
Cover the bowl and let it marinate for at least 2 hours at room temperature, or for best results, refrigerate overnight. If refrigerated, bring to room temperature for 30 minutes before cooking.
2
Prepare Cashew Paste
Drain the soaked cashew nuts.
Transfer them to a small blender with 2-3 tablespoons of water.
Blend to a very smooth, creamy paste. Scrape down the sides as needed. Set aside.
3
Sauté Aromatics and Onions
Heat ghee in a handi or a heavy-bottomed pot over medium heat.
Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly deep golden brown. This step is crucial for the flavor and color of the gravy.
4
Cook the Mutton and Masala
Add the marinated mutton to the pot. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring occasionally, until it's browned on all sides.
Reduce the heat to medium-low. Add the coriander powder, cumin powder, and slit green chilies. Sauté for 1 minute until the spices are fragrant.
Pour in the tomato puree and the remaining 0.5 tsp of salt. Mix well and cook for 10-12 minutes, stirring, until the masala thickens and oil begins to separate at the edges.
5
Slow Cook the Curry
Add 1.5 cups of warm water and stir to combine, scraping the bottom of the pot.
Bring the curry to a gentle boil, then reduce the heat to the lowest setting.
Cover with a tight-fitting lid and let it simmer for 60-75 minutes, or until the mutton is fork-tender. Stir every 15-20 minutes to prevent it from sticking.
6
Finish and Thicken the Gravy
Once the mutton is tender, stir in the prepared cashew paste. Cook for another 5 minutes on low heat, stirring continuously, as the gravy thickens.
Sprinkle in the garam masala and crushed kasuri methi. Mix well.
Turn off the heat completely. Wait for a minute, then stir in the fresh cream for a rich, velvety finish. Do not boil after adding cream to prevent curdling.
7
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the Mutton Handi rest for at least 10 minutes to allow the flavors to meld.
Serve hot with naan, roti, or steamed basmati rice.
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.
