What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Ingredients for Bhopali Mutton Korma – SK Khazana Recipe
- Mutton cut into 2 inch pieces on the bone 750 grams
- Fennel seeds (saunf) 2 tablespoons
- Coriander seeds 3 tablespoons
- Cinnamon 1 inch stick
- Star anise 1
- Black cardamoms 2
- Mustard oil 3 tablespoons
- Bay leaves 2
- Green cardamoms 2
- Onions sliced 2 medium
- Ginger-garlic paste 1 tablespoon
- Green chillies chopped 1-2
- Turmeric powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Red chilli powder 1 1/2 teaspoons
- Coriander powder 1 tablespoon
- Salt to taste
- coriander leaves chopped 2 tablespoons
- Coriander sprig to garnish
- Steamed rice to serve
Method
Step 1
Put fennel seeds, coriander seeds, cinnamon, star anise and black cardamoms on a piece of muslin cloth, bring the edges together and tie into a potli.
Step 2
Heat mustard oil in a deep handi till it smokes. Reduce heat, add bay leaves, green cardamoms and onions, mix and sauté till golden brown.
Step 3
Add ginger-garlic paste and green chillies, mix and sauté for 1-2 minutes or till raw smells disappear. Add mutton and the spice potli, mix well and sauté on high heat for 5-7 minutes.
Step 4
Add turmeric powder, garam masala powder, red chilli powder, coriander powder and salt, mix well and saute for 1-2 minutes.
Step 5
Add 2 cups water and coriander leaves, mix, cover the handi and cook for 35-40 minutes.
Step 6
Transfer the korma into a serving bowl, garnish with coriander sprig and serve hot with steamed rice
