Double Beans Mutton Pulao Recipe

Double Beans or also called as Christmas beans is only avaiable during winter we prepare many dishes with these double beans.  I like to prepare mutton pulao using these double beans.

Recipe Video Updated on Youtube English and Tamil Channels 😊

Ingredients:
300 Grams Mutton
250 Grams Rice
1 Medium Onion
150 Grams Double Beans
6 Green Chilies
6 Sprigs Mint Leaves
6 Sprigs Coriander Leaves
1/2 Lime
2 Tbsp Ginger and Garlic Paste
2 Bay Leaves
1 Star Anise
2 Inch Cinnamon
2 Cardamom Pods
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 Marathi Moggu
2 to 3 Strands Javitri
2 Cloves

3 Tbsp Oil and Ghee

Salt as per taste

To Cook the Meat:
1/4 Tsp Turmeric Powder
1/4 Tsp Chilly Powder
1/4 Tsp Salt 
2 Green Chilies

Prep Step:

Peel and wash medium onion. Chop into half then slice the onion.

Remove the stems from chilies and chop into tiny pieces and reserve.

Peel and wash equal portions of ginger and garlic (1 1/2 inch ginger and 10 pods garlic) add it to a mixer jar and grind to form a smooth paste.

Shell the double beans and reserve.

First Step Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

Second Step Cook Double Beans:
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add salt stir well cover and cook the beans for 10 minutes or until tender and reserve.

Prepare The Pulao:
Wash the rice twice and soak it till the meat masala is done.
Heat a handi with 2 tbsp oil and 1 tbsp ghee.
Add the sliced onion, ginger and garlic paste followed by whole spices (cinnamon, shahi jeera, fennel seeds, star anise, cloves, cardamom, Javitri, Marathi Moggu and Bay leaves).
Fry all the ingredients till the onion is transparent.
Add the chopped chilies, finely chopped mint and coriander fry all the ingredients.
Next add the cooked Mutton, followed by cooked beans stir and fry all the ingredients add salt as per taste stir well and cover cook it for 10 minutes.

Drain the rice and add it to the mutton stir well.
Measure and add water for 1 cup rice 1 1/2 cups water. If we are using meat broth measure 1 1/2 cups meat broth and use instead of water.
Stir all the ingredients well add salt as per taste. Bring to rapid boil, cover and place a heavy object on the lid. Place the flame on low and cook the pulao for 15 minutes on very low flame.
Open the lid after 15 minutes gentle hands stir the pulao add lime juice, garnish with finely chopped coriander and mint, dish out the pulao on a serving platter serve hot with raita and Enjoy!

Hyacinth Beans Mutton Stir Fry

Hyacinth Beans in local dialect it's called as avarekalu or mochakka. During winter and summer season one can find the beans cooked across southindia for many festivities and family functions. When hyacinth beans is cooked with meat be it fried or curry the flavor and taste is excellent. I love to pair this stir fry with rasam rice.

Recipe video updated on Youtube English and Tamil Channels

Ingredients:
To cook the Mutton
500 Grams Mutton
1 1/2 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Green Chilly 
1/4 Tsp Salt
2 Tea Cups Water

Prep:
Peel and wash 1 large onion. 
Slice 1/2 an onion, then finely chop the other half and reserve.
Remove the stems from green chillies rinse well and reserve.
Peel and rinse 1 inch ginger and 10 pods garlic.
Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.
Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.
Peel and wash 5 pods garlic. Gently crush the garlic and reserve.

To Cook the Mutton:
Wash the mutton twice, place it in a colander allow excess moisture to drain.
Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.
Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.
Reserve the meat is bowl to prepare this stir fry.

How to Clean and Hull Hyacinth Beans Video For Many Recipes

To Cook Hyacinth Beans:
100 Grams Hyacinth Beans
1/4 Tsp Chilly Powder
1/4 Tsp Turmeric 
1/4 Tsp Salt
2 Tea Cups Water

To Cook Hyacinth Beans:
We need to shell the beans.
Rinse it twice and add 1/2 cup of beans to a pot of water.
Add chilly powder, turmeric powder, and salt stir all the ingredients and cook the beans for 10 minutes or until tender and reserve.

To Prepare Mutton Masala Paste:
1/2 Large Onion
2 Green Chilies
7 Garlic Pearls
1 Inch Ginger
2 Sprigs Curry Leave
2 Sprigs Coriander
2 Sprigs Mint
1/4 Tsp Fennel Seeds
1/2 Inch Stick Cinnamon
1/2 Star Anise
2 Cloves
1/4 Tsp Pepper Corns
1 Pinch Stone Flower
1 Piece Marathi Moggu
2 Cardamom
1/4 Tsp Cumin
2 Tsp Oil

To Prepare Masala Paste:
Heat a wok on medium flame with 2 Tbsp sesame oil.
Add sliced onion, curry leaves, coriander leaves, mint leaves, ginger, garlic and chilies.
Next add all the whole spices (fennel seeds, cinnamon stick, star anise, cloves, black pepper, stone flower, marathi moggu, cardamom, and cumin).
Stir and fry all the ingredients till the onion turns light golden. Remove the fried ingredients from flame allow it to cool down.
Transfer the fried masala to a mixer jar and grind to form a smooth paste. If needed add 2 to 3 tbsp water and grind to form a smooth paste and reserve.

To Prepare Mutton Curry:
1 Inch Stick Cinnamon
2 Cloves
1 Cardamom
1/2 Onion 
5 Garlic
2 Sprigs Curry Leaves
2 Sprigs Coriander
2 Tbsp Oil
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder
1/4 Tsp Coriander Powder
1/4 Tsp Turmeric Powder 
1/2 Lime Juiced
Salt as per taste

Method:
Heat a wok with 3 tbsp sesame oil.
Add cinnamon, cardamom, and cloves allow it to splutter.
Add finely chopped onion, crushed garlic, curry leaves, chopped chilies and fry till golden.
Next add cooked mutton along with broth and stir fry well.
Add cooked hyacinth beans and stir well.

Add salt, chilly powder, turmeric powder, coriander powder and pepper powder.
Add the ground masala paste. Add 1/2 tea glass water to the mixer jar dilute the masala paste and transfer to the mutton.
Stir well and cook on high flame. Stir well and fry the mutton till the curry is dry and the mutton has fried.
Remove the mutton stir fry from flame and serve hot with steam cooked rice...Enjoy!

Mutton Marrow Bone Fry Recipe

Mutton marrow bone fry is a delicacy across southindian homes and military hotels. When we have large gatherings or family functions this marrow bone fry will be served as a side dish on a banana leaf. Since marrow bones cook faster and it might tend to over cook in curries and biryani when preparing in large batches it used to be separated from the mutton and the marrow bone were stir fried in masalas. Now a days marrow bones are avaiable across online app stores and with butchers try preparing this delicious marrow bone fry as a side dish for biryani, rasam rice or southindian meals. 

Recipe Video Posted on Youtube English and Tamil Channels 😊

Mutton Marrow Fry Ingredients:

300 Grams Mutton Nalli (Marrow Bones)
1 Large Onion
1 Large Tomato
4 Green Chilies
1 Tbsp Chilly Powder
1/4 + 1/4 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1/2 Tbsp Pepper Powder
1 1/2 Tbsp Ginger and Garlic Paste
1 Star Anise
4 Cardamom
4 Cloves
1/4 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
2 Inch Sticks Cinnamon
Salt as per taste
Oil as required 

To cook the Mutton:

500 Grams Mutton

1 1/2 Tsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Green Chilly 

1/4 Tsp Salt

2 Tea Cups Water

Prep:

Peel, wash and slice half an onion. Finely chop the other half.

Wash the tomato and finely chop.

Remove the stems from chilies and finely chop

Remove the stems from green chillies rinse well, finely chop and reserve.

Peel and rinse 1 inch ginger and 10 pods garlic.

Roughly chop the ginger.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Separate mint leaves, coriander leaves and curry leaves rinse twice. Drain the green and reserve.

To Cook the Mutton:

Wash the mutton twice, place it in a colander allow excess moisture to drain.

Add the mutton to a pressure cooker along with chilly powder, turmeric powder, coriander powder, salt and pepper powder stir well and add 1 1/2 cups water.

Cover the pressure cooker, place a whistle and cook for 3 to 4 whistles until the meat is tender.

Reserve the mutton marrow bones is bowl to prepare this stir fry.

To Prepare Freshly Ground Masala Paste:

Heat a wok with 2 tbsp oil.

Add sliced onion, half the amount green chilies, half the amount tomatoes.

Next add 2 cloves, pepper corns, half the amount cinnamon, 2 cloves, 2 cardamoms, stone flower, fennel seeds, cumin seeds and fry all the ingredients.

Once the tomato and onion has softened and the oil separates reserve the masala in a plate and allow it to reach room temp.

Transfer all the ingredients to a mixerjar, add chilly powder, coriander powder and turmeric powder and grind to form a smooth paste we can add 2 tbsp water to grind the masala into a smooth paste.

To Prepare the Marrow Bone Fry:

On medium flame place a wok with 3 Tbsp oil.

Add finely chopped onion and tomato and fry till the onion and tomato has softened

Add the marrow bones and ground masala.

Add 1/2 tea cup water to the mixerjar and dilute the masala and transfer to the nalli bones.

Stir well and allow to cook on high flame till excess moisture has evaporated and the nalli has fried.

Adjust salt as per taste and fry well.

Once the oil separates, add curry leaves and pepper powder and stir fry well...Remove from flame and serve hot with roti or biryani and Enjoy!

Methi Mutton Fry Recipe (Vendhaya keerai Mutton Varuval)

Healthy and nutritious methi mutton fry, this dish can be prepared with gravy or dry fry as per preference. Enjoy this mutton fry with steam cooked rice, chapati and dosa.

Recipe Video Posted on Youtube English Channel 😊

Ingredients:
1 Kilo Mutton
1 Bunch Fresh Methi Leaves
1 Large Onion
1 1/2 Tbsp Ginger and Garlic Paste
1 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder

4 Dried Red Chilies
4 Cloves
4 Cardamoms
2 Inch Sticks Cinnamon
1 Star Anise
1 Tbsp Coarse Salt
3 Tbsp Oil
1/2 Lime
Garnish: 2 Green Chilies, 1 Tbsp Coriander Leaves

Prep:

Wash the mutton twice. Place it in a colander allow excess moisture to drain.

Peel and wash equal amounts ginger and garlic (1 1/2 Whole Garlic Bulbs + 2 Inch Ginger) roughly chop the ginger and garlic and add it to a mixerjar, grind to form a smooth paste.

Separate the methi/fenugreek leaves from stem and rinse twice in water. Drain the fenugreek leaves and reserve.

Peel and wash large onion, finely chop and reserve.

Remove the stems from chilies and finely chop.

Separate coriander leaves, rinse twice and finely chop.

Wash the lime and chop in half.

Cook the Mutton:

In a pressure pan or cooker add 2 tsp oil, place it on medium flame for a minute.

Add 2 cloves, 1 inch stick cinnamon, 2 pods cardamom.

Add mutton followed by 1 tbsp ginger and garlic paste, 1 tbsp chilly powder, 1/4 tsp turmeric and 1 tsp coriander powder stir and fry the mutton in the masala for 3 to 4 minutes on medium flame.

Add 2 cup water and 1 tsp coarse sea salt stir and place the lid.

Once the steam develops place the whistle and the flame on high cook for 3 to 4 whistles or until the meat is tender.

Remove the meat from flame reserve.

Method:

Place a wok on medium flame allow it to reach temp.

Add 2 tbsp oil, allow it to reach temp.

Add dried red chilies, 2 cloves, 1 inch cinnamon stick, 2 cardamom pods and star anise allow to splutter.

Add finely chopped onion and fry for a minute. Add 1 tbsp ginger and garlic paste and fry for a minute.

Add fenugreek/methi leaves and fry for another minute. Add 1/2 tbsp chilly powder, 1/4 tsp turmeric powder and 1/2 tbsp coriander powder and fry all the ingredients.

Add the cooked mutton along with broth and salt stir well and place on medium flame. Cook the mutton for 3 to 4 minutes if you want gravy. For dry fry keep stirring and fry the mutton for 6 to 8 minutes once the meat is well combined and fried in the masala, add chopped chilies, half a lime juice and coriander stir and fry once. Serve methi mutton with rice topped with ghee, mix the mutton masala with rice..Enjoy! 

Dill Leaves / Sombu Keerai / ಸಬ್ಸಿಗೆ ಸೊಪ್ಪು Mutton Fry Recipe

Bengaluru / Bangalore based Tamil community prepares this mutton dill fry. We prefer serving this mutton with rasam rice and the thokku or the dry masala curry is mixed with rice and ghee and enjoyed. 

Recipe Video posted on Youtube English😀

Mutton Dill Fry Recipe Ingredients:
500 Grams Mutton
1 Cup Dill Leaves
1/4 Cup Peas
1 Large Onion
5 to 6 Pods Garlic 
6 Green Chilies
1 Tbsp Ginger and Garlic Paste
1 + 1 Tsp Chilly Powder
1 Tsp Turmeric Powder
1 1/2 Tbsp Coriander Powder
2 Tbsp Ghee
2 Tbsp Oil
2 Inch Stick Cinnamon
4 Cloves
4 Pods Cardamom
1/2 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Dried Coconut 
1/4 Tsp Jeera
1/2 Star Anise
Salt as per taste

1 Tsp Lime Juice

Prep:

Separate the dill leaves from hard stems and reserve only tender dill leaves.

Rinse the dill leaves in water three to four times. Strain and reserve the dill leaves in a colander. Allow excess moisture to drain.

Finely chop the dill leaves.

Separate the curry leaves, rinse in water and reserve.

Peel, wash and roughly chop the onion.

Remove the stems and wash the chilies. Slit the green chilies and reserve.

Peel, wash and crush the garlic slightly and reserve.

Peel and wash equal amounts of ginger and garlic and prepare a smooth paste.

Rinse the mutton well and place it in a colander allow excess moisture to drain.

To Cook the Mutton:

Heat a pressure cooker on medium flame with a tsp oil.

Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom and allow it to splutter.

Add the mutton, 1 tbsp ginger and garlic paste, 1 tsp chilly powder, 1/2 tsp turmeric powder, 1/2 tbsp coriander powder and 1 tsp salt, stir and fry the mutton for a minute.

Once the mutton releases it's own juices measure and add 1 1/2 tea cups water stir well. Bring to a rapid boil, cover and place a whistle cook on high flame for 4 to 5 whistles or until the meat is tender.

Once the meat is cooked and if there's excess mutton broth drain and reserve the meat in a bowl and boil the broth, reduce it till thick consistency and reserve.

To prepare masala paste:

Heat a wok on medium flame with a tsp ghee and oil.

Add pepper, fennel, cumin, star anise, cloves, cinnamon, and cardamom stir and fry for a few seconds.

Add 1/2 the amount of onions, 2 chilies and dried coconut powder and fry till onion turn transparent.

Transfer the fried masala to a plate or mixer jar and allow it to cool completely. 

Once the masala cools down add 1/4 cup water and grind to form a smooth paste.

To Prepare Mutton Fry:

Heat a wok with a tsp oil and ghee. 

Add the remaining onion, crushed garlic and chilies, fry the onion till it turns transparent on medium flame.

Add 1 inch stick cinnamon, 2 cloves, 1 cardamom and fry for a minute.

Add 1 tsp chilly powder,1/2 tsp turmeric and 1 tbsp coriander powder and fry the masala for another minute.

Add dill leaves and frozen peas and a tsp salt stir well and fry. Add 1/4 cup water or meat broth cover and cook for 5 minutes on medium flame.

Add mutton and stir well in the dill leaves masala. Add 1/4 cup water and stir well. Cover and cook on medium flame for 10 minutes.

Add the prepared masala paste and dilute the masala with 1 cup water. Add the masala water, cover and cook the meat on medium flame allow the gravy to reduce.

Open the lid stir and fry the mutton and reduce the gravy for another 5 minutes.

Once the dill leaves mutton fry is done add lime juice and stir once. Serve the dill leaves mutton fry with steam cooked rice and enjoy!

Mutton Keema Samosa Recipe Made Easy

JAT-PAT-Mutton Samosas anytime. Using one mutton keema base we can prepare many recipes and one of my favorites are mutton samosas.

Mutton Samosa Recipe on Youtube English 😊

Ingredients for Mutton Keema Filling:

300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
200 Grams French Fries Ready to fry
1 Tbsp Garam Masala
1 Tsp Pepper Powder
Oil for frying
Salt as per taste

Prep:
Peel, wash and finely chop onions.

Wash and finely chop chilies.

Grate cheese and reserve.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Method:
Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

For Samosa:
Ready to use Samosa Sheets
Keema Filling
1 Tbsp Finely Chopped Coriander
1 Tbsp Finely Chopped Mint
1/4 Cup Cooked Peas
1 Tsp Finely Chopped Chilies
1/2 Cup Finely Chopped Onions
Oil For Frying
1 Tbsp Corn Flour or All Purpose Flour

Prep:
Separate, Wash and finely chop mint and coriander.

Peel, wash and finely chop onions.

Remove stems, wash and finely chop chilies.

Wash 1/4 cup peas, drain and reserve. Add 1 cup water to a pot along with 1/4 tsp salt boil on medium flame.

Add the wash peas and cook on medium flame till tender, remove from flame and drain. Reserve the drained peas in a bowl.

In a small bowl add corn flour or maida along with 2 tsp water make a slurry and reserve.

To Prepare Samosas:
Remove the mutton keema from fridge allow it to thaw.

Add finely chopped onions, coriander, mint , chilies and cooked peas to the keema and mix well. Check for salt and add if needed

Make a slurry with corn flour or maida and reserve.

Take the samosa sheets, form a triangle, fill in a tsp of keema, fold and form a samosa shape.
Prepare a batch of these samosas and reserve.

Heat oil in a wok on low flame. Once the oil reaches smoking point, gently drop the samosas one a time and fry a batch of 5.

Gently keep flipping and fry till golden. Once the samosas have fried, drain and reserve on a kitchen napkin.

Serve the samosa hot with chutney...Enjoy!