Goan Xacuti Mutton Pulao

 Marinating Ingredients:
1.5 kilogram mutton (I used Goat leg)
1 tsp salt
4 teaspoon ginger/garlic / green chilli paste

Masala Ingredients (to roast and grind):
2 medium onions (chopped fine)
10 dry red chilies (I used byadgi chilies)
1 cup desiccated coconut
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
3/4 teaspoon peppercorn
1/2 teaspoon caraway seeds
2 teaspoon poppy seeds
3 tablespoon coriander seeds
2 inch cinnamon
10 cloves
1 star anise
2 pieces mace
5 cardamom
7 garlic cloves
1 teaspoon coconut oil for roasting (Optional)

Other Ingredients: 1 medium onion (chopped fine)
1.5 inch tamarind ball (soak in 1/2 cup hot water to extract pulp)
oil for frying/sauteing
salt to taste
1/2 teaspoon sugar (Optional)

Ingredients for Pulao:
3 to 3-1/2 cups Rice
2 pcs. of Bay Leaves
1 inch Cinnamon stick
1 pc star
3-4 pcs. of Cloves

Ingredients for Raita:
2 cups of Curd
1 no. of Cucumber finely chopped
1 no. of Onion finely chopped
1 - 2 Green Chilli finely chopped
Salt as per taste
Few strands of Hara Dhaniya

Method to make Xacuti:

Clean, wash, cut and marinate the mutton. Apply salt and ginger/garlic paste, and keep aside for an hour. Dry roast the spices in a non-stick pan on medium heat. Do not let the spices burn or it will make the curry bitter to taste. Roast the coconut next. Add a teaspoon of coconut oil to the desiccated coconut. Once the coconut starts to brown, add the 1/2 teaspoon turmeric to it. Roast the garlic and 2 chopped onions next. Again, brown but do not let burn. Once all the spices are roasted, grind them to a thick, smooth paste.
Pre-cook the mutton until it's almost fully cooked with a cup or two of water. Do not discard the stock once it's cooked, we will use it later. Heat a couple tablespoons of oil in a pot, and saute the chopped onion in it. Once the onion turns translucent, add the ground masala paste to it. Fry on medium heat for a few minutes. You will notice the masala paste darkening as you're frying it. Once it starts to dry and leave the sides of the pot, add a couple cups of the stock to it. Mix well and let it come to a boil. Once the curry base comes to a boil, add the pre-cooked mutton to the pot next along with the tamarind stock and bring the curry back to a boil. Cook for an additional 10 minutes or so. Taste for salt and add a pinch or two of sugar to the curry before turning off the heat.

 Method to make Pulao:

Take rice in a heavy bottom pan and wash the same thoroughly. Now add other ingredients and allow rice to boil. After rice is boiled drain out the water and wash the rice in a cold water. Now take rice in a thick pan and add Xacuti Mutton and mix nicely and cover the pan and cook on a low gas for 10 - 15 minutes till rice is properly cooked. Once ready serve Goan Xacuti Pulao along with Raita.... enjoy!

Method to make Raita:

Whrisk the curd nicely and add finely chopped onion, cucumber, green chillies, hara dhaniya & salt and mix well and serve along with Goan Xacuti Mutton Pulao.

Pav Bhaji Pulao

Ingredients:
Rice 3 cups
Onion chopped 1 cup
Mix Color Bell Pepper 1 cup
Fine Chopped Beans 1 cup
Tomoto chopped 1 cup
Green peas 1 cup
Boiled Potatoes choped 1 cup
Ginger 1 inch
Garlic 8 pods
Green chilli 4 pcs
Jeera 2 tsp
Pav bhaji powder 4 tbsp
Turmeric powder 1 tsp
Bay leaves 2
Cinnamon stick 1 inch
Star annise 1 pc
Black elachi 1 pc
Small Kashmiri red chilli 4 pcs
Salt as per taste
Butter 2 tbsp

Method:
Half boil the rice along with bay leaves, star anise, cinnamon, black elachi & kashmiri red chilli and drain the water when half boiled and wash with cold water and keep aside. Now take butter and tawa and add jeera. When it starts splittering add onion and mix properly. When it is pinkish in color add bell pepper & beans and let it cook for 5 minutes. Now add salt & turmeric powder mix well and add tomato mix well and cover it with lid and cook till tomato is little tender. Now add pav bhaji powder, boiled potatoes & green peas and mix well and cook till it is done. When it is done add half boiled rice and mix well with 2 spoons on slow gas and cover the tava with a deep pan for 5 to 10 minutes and then serve hot with riata and roasted papad ....

Achari Gosht Biryani

Ingredients:

Rice 3 cups
Gosht (Mutton) 1kg
Onion 3 medium finely chooped
Tomato 3 medium finely chopped 
Curd 1 cup
Green chilli 4-5 nos.
Ginger & Garlic paste 2 tbsp
Haldi 1 tsp
Red chilli pwd 1 tsp
Mutton masala 2 tsp
Cloves 4pcs
Bay leaves 4 pcs
Cinnamon stick 2 small pieces
Achari masala 2 tbsp
Mustard oil 4-5 tbsp
Salt as per taste

Method:

1) clean mutton and apply 1/4 tsp haldi and keep aside.
2) take curd in a bowl & add balance haldi, red chilli pwd, achari masala & mutton masala and mix well.
3) take a thick bottom pan and add oil and let the smoke comes add onion, ginger garlic paste and green chilli and let it cook till onion are turned pinkish color.
4) now add chopped tomatoes and mix well and let tomatoes become splushy. Now add mutton and mix well and let it cook for 10 to 15 minutes.
5) now add curd mixture and mix well along with 1 cup water and cover the pan and cook for 15 to 20 minutes till the mutton is cooked well.
6) now take rice and wash nicely and take in a pan and half boil with little salt, cloves, bay leaves & cinnamon stick.
7) as soon as rice is half boiled strain the water and wash the rice with cold running water.
8) now take a pan and little oil and add a layer of rice and add achari gosht with gravy then one more layer rice and layer of gosht and rice.
9) now put any color water as you desire on top of rice along with fried onion and coriander and cover with a lid and cook on a slow gas for 15 - 20 minutes.
10) when done serve tje Achari Gosht Biryani along with gravy and raita ....

Achari Masala:

Ingredients:

5 - 6 Dry Red Chilies
1 tbsp fennel seeds (saunf)
1 tsp Mustard seeds
1 tsp cumin seeds (jeera)
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds (methi dhana)

Method:

Dry roast red chilies, fennel seeds, cumin seeds, mustard seeds, onion seeds & fenugreek seeds for few seconds. Remove from the heat & allow to cool. Grind in a mixer to a fine powder and store in a air tight bottle.

Veg. Biryani with Raita

Ingredients:

Basmati Rice - 4 cups

Potatoes - 2 nos.

Carrot finely chopped - 1 cup

Green peas - 1 cup

Beans finely chopped - 1 cup

Corn granules - 1 cup

Flower gobi small pieces - 1 cup

Turmeric powder - 1tsp

Coriander powder - 1tsp

Cummin powder - 1 tsp

Kashmiri red chilli powder - 1 tbsp

Onion - 3 nos. (Medium ones)

Tomato - 3 nos. (Big ones)

Garlic - 1 whole bunch

Green chillies - 4 nos. 

Oil - 4 tbsp

Edible cooking color 1tsp each of green & orange color

For Garnashing: 

Sliced fried onion - 1/2 cup

Fried cashewnut - 1/4 cup

Method :

1) First take carrot, gobi, green peas, beans & corn granules in a pan and add water and add 1/4 tsp of turmeric powder and boil for 10 minutes.

2) by the time its boiling take a big pan and put 2 tbsp oil and when hot put big cut pieces of onion, tomatoes, garlic pods & green chilles and cook till onion turns light pinkish color and tomatoes are cooked. Put off the gas and blend the same in a grinder.

3) after grinding into puree again take 2 tbsp in a pan and add the puree alongwith all masala and keep it till it boil.

4) now cut potatoes in small pieces and along with potatoes take all veges and put it in a puree and add some water and keep it for cooking for 15 to 20 minutes till potatoes are tender.

5) now take rice and wash the same nicely and then keep rice for boiling along with salt and little oil. When rice is nicely boil drain all the water and wash the rice in running cold water and keep aside.

6) by now veges will be ready now. Now take a large pan and add one layer of boil rice and then add layer of veges along with little veges gravy, put another layer of rice and veges and then final layer of rice.

7) now mix edible color separately in half cup water each and pour the same on top of rice and cover the pan with lid and simmer the gas and keep it for 30 minutes. After 30 minutes biryani will be ready and serve the same by garnishing with fried onion and cashew nuts along with raita ....

Majboos Chicken Biryani

Majboos Chicken Biryani & Dhakous

Ingredients:

Basmati Rice – 2-1/2 Cups

Chicken Big Pieces – 6 to 8 PCs.

Onion – 2 Nos. chopped finely & 1 No. finely shredded & fried.

Tomatoes – 2 Nos. chopped finely

Garlic – 2 Tbsp

Ginger – 1 Tbsp

Green Chillies – 4/5 or as spice you require

Jeera – 1 tsp

Whole Black Pepper – 8/10 PCs.

Elachi – 2 PCs.

 Bay Leaves – 4 PCs.

Cloves – 4 PCs.

Cinnamon stick – 2 PCs. each 1”

Red Chilli Powder – 1 Tbsp

Turmeric Powder – 1 Tsp

Lemon Juice – 1 Tbsp

Ghee – 3 Tbsp

Olive oil – 4 Tbsp

Normal cooking Oil – 1 Tbsp

Water – 6 cups

Salt as per taste

Charcoal – 1 pc.

Method:

1) Wash & clean the chicken and keep a side.

2) Take a thick vessel & put ghee and let it melt. As soon as it melted put chopped onion and let it cook till its pinkish.

3) Add now ginger, garlic & green chilli paste & mix well. After 5 minutes add chopped tomatoes and mix well.

4) After 5 minutes add all whole masala, red chilli, turmeric & lemon and mix well.

5) After you start getting aroma put chicken and mix well & then add water and cover it with lid for 20 to 25 minutes.

6) After 20 to 25 minutes when you find chicken is done put off the gas and remove only chicken pieces from the gravy and keep aside.

7) Now wash the rice nicely and put the rice in the chicken gravy and mix only once and let it boil. When you noticed water is about to finish then cover the vessel and cook the rice on low frame for 10 minutes.

8) By the time rice is cooked take chicken pieces in a baking tray and put Olive oil on top of chicken and over the baking tray with foil.

9) Keep the chicken in an oven and start lower gas at on 200 Deg C & upper gas at slow and cook for 20 minutes.

    10)    Afterward check the rice and if done put off the gas and in mean time arrange 1 piece of charcoal and burn the same.

   11)    When chicken is baked put off the oven and remove the dish out and open the foil and put 1 tbsp normal cooking oil in a small container and put the burning charcoal in oil and immediately keep the container inside the baking tray and cover the tray immediately so that chicken get charcoal smoke effect.

   12)    After 5 minutes arrange the rice on a serving plate with 2 pieces of chicken on top of the rice and then garnished with fried onion…. J

Note:

Actual Arabic Majboos is made with Skin on Chicken and also some preferred chicken to be fried instead of baking and also is not much spicy.

Dhakous Ingredients:

Tomato: 5-6 Medium size roughly cut

Onion: 3 Medium size roughly cut

Garlic: 8-10pods

Ginger: 2"

Green Chilli: 5-6 (as per the spice you require)

Black Pepper Whole: 1 tbspn

Tomato Paste: 2-3 tbspn

Kashmiri Red Chilli Powder: 1.5 tspn

Turmeric Powder: 1tspn

Red Chilli Powder: 1tspn

Coriander Powder: 1.5tspn

Jeera (Cumin) Powder: 1tspn

Oil: 2tbspn + 1 tbspn

Water: as required

Salt: as per taste

Method:

1) Wash Tomato, Onion & Green Chilli and cut them roughly.

2) Now take a thick sauce pan on medium high heat add 2tbspn oil and as soon as oil is hot add onion, garlic, ginger, green chilli and black pepper and saute till onion is pinkish in color.

3) Now add tomato and mix nicely and then cover the sauce pan and reduce the heat of gas to medium low flame and let it cook for 15-20 minutes till you see tomatoes are mussy. But please keep on stirring in middle so that it should not get burned.

4) After 15-20 minutes when you find tomatoes are mussy put off the gas and don't remove cover from sauce pan keep it cover till it becomes cool.

5) Once it's cool take the mixture in grinder and grind the mixture in a fine paste.

6) In same sauce pan add balance 1 tbspn oil and then add grinded paste and let it boil then add Kashmiri Red Chilli, Turmeric, Red Chilli, Coriander & Jeera powder along with salt and mix the mixture. 

7) Now add tomato paste and water as per the thickness you require and cover the sauce pan and let it cook for 15-20 minutes & serve hot - hot with Majbous.

P.S.: many prefer plain Dhakous instead you would like Potatoes, Green Peas then you can add the same when you add tomato paste and water and cook on low flame till potatoes and green peas are tender.